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Environmental Health Department Date(s):"I.Name of Event: 1. 2 Address: Phone: 3. 4. 1 5. Other (specify): 6. 9. Note: The only operations not required to provide enclosed booths are those which sell beverages from approved dispensers, or prepackaged foods from approved sources. 7. 8. Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: S-Approved bottled water. All food vendors (both for profit and non-profit) are required to return a signed and completed copy of this checklist to the festival coordinator three (3) weeks prior to this event. i i -S/^/ SAN JOAQUIN ------COUNTY------- Grectness grows here. TEMPORARY FOOD VENDOR’S APPLICATION ehd w-02 Hazel,on Avenue I stockton, California 95205 | 06/19/19 r- On-site hose bib that is connected to a potable water source. Other (specify):___________ Electricity is provided for my booth’s use: Q^es No I am providing an accurate probe thermometer to measure foods during all times of booth operation: Q-Yes No I 468-3420 | F 209 464-0138 | www.sjgov.org/ehd 396 “ 1 TEMP EVENT APR meats, tamales, cooked beans, rice, \L> J The following is information about my organization/business: Name of orqanization/business:L---6^h'^.Xi6^J<^( j ----- Alternate^ )------------------------------------ List food to be sold or given to the public: ATl 'I I C 1 des.c^-^4 1 I am providing food that is NOT prepared at home: Q'^es Q No All food is prepared on-site or is from approved commercial facilities: [pYes No Name of facility:Phone: ( Address of facility: I am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, dust and the public) Q A”booth with walls and ceiling constructed of either wood, canvas, plastic, similar material and fine mesh fly screening, completely enclosing open food areas. It will also have a smooth and cleanable floor (concrete, asphalt, clean tarps and smooth wood are acceptable) and constructed to separate food and food preparation areas from the public. the hot and cold holding of potentially hazardous 1 Providing the following hot temperature controlfor the hot holding of all potentially hazardous foods above 135 F: Camp stove Q Sterno & hotel trays Double steamer steam table & lids Electric stove top [LKSther (specify) j Note: Examples of potentially hazardous food include: vegetables, potato salad, eggs, and dairy products.