Food Vendors

Name of Food Facility

Name of Person in Charge of booth / mobile

Phone

Email

Attach Copy of ID

Event

Operating Date(s) & Time(s)

Mark type of operating set up

Booth

Mobile/food truck

Cart / Trailer

Permitted TFF in Riverside County

Yes

No

Permit #

County permit if not issued in Riverside County

Facility will have sign posted with the name of facility in at least 3" high lettering, the city, state, city zip code, and name of the operator in the least 1" high lettering . Type yes if you agree

For both TFF or Booth setup food preparation and dispensing shall occur within an approved enclosure. Pass thru window(s) are to be no larger than 216 in2 with 18" between windows. For Booth setup, enclosure to have overhead protection, fire resistant mesh walls, and ground covering (if over grass or dirt). If fire dept. requires any cooking equipment outside of the booth, it shall be in an area away from customers or possible contamination. If there is wind or other inclement weather conditions (rain, etc.) that would contaminate food, outside cooking shall immediately cease.

List all menu items, including drinks

List any food or equipment that will be used outside of booth or MFF. Specify how food will be dispensed (ex Squeeze bottle) stored (ex cooler) and protected (ex BBQ has a lid)

Note: Outside cooking/storage/dispensing of food is limited to type of food/equipment and method of dispensing to prevent contamination and may not be allowed at the even due to weather.

I agree to purchase and prepare all food the day of the event, unless otherwise discussed and allowed by EH. I will contact EH if there are any significant changes to menu/operation prior to event to ensure health standards are met. No food or beverage preparation may occur at an unapproved location, such as a private residence, except CFO.

Check all locations where food will be prepared:

Outside at the event

Permitted Food Facility

Permitted CFO

ALL potentially hazardous foods (phf) shall be held at or below 45°F or at or above 135°F. At the end of the operating day, any food held above 41°F shall be discarded. Adequate cold and hot holding equipment shall be provided to ensure proper temperature control of food during transportation, storage, and operation of facility. Food not cooked to and/or held, stored, or transported at proper temperature shall be discarded to prevent foodborne illness.

Ice used in food or for drink cups is a food and shall be protected from contamination. I will store ice off the ground, in clean, sanitized food grade containers, will not have other items touching ice cubes and will dispense ice properly (i.e. ice scoop or soda dispensing unit). Ice used to keep phf in temperature will be in sufficient quantity to maintain phf cold

I will use reference thermometers in all cold or hot holding equipment and provide at least one internal food probe

thermometer to check phf holding, cooking temperatures, etc

For facilities with any open food or beverages (including beer/wine gardens, sampling, etc.). I agree to provide a properly

stocked hand washing station

I agree ALL food equipment shall be washed in warm soapy water (minimum 100°F), rinsed, submerged in sanitizer, and air dried. I will use either chlorine sanitizer (100ppm, 30 seconds contact time) or quaternary ammonia sanitizer (200ppm, 60 seconds contact time) with the proper corresponding test strips.

Signature if you agree with all the above

Drawing mode selected. Drawing requires a mouse or touchpad. For keyboard accessibility, select Type or Upload.

JOIN US!