Fillable Vendor Application (County of San Diego)

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Vendor Application (County of San Diego)

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1
County of San Diego
DEPARTMENT OF ENVIRONMENTAL HEALTH
FOOD AND HOUSING DIVISION
P.O. BOX 129261, S AN DI EGO, CA 92112 -9261
(858) 505-6900 FAX (858) 505-6998
TEMPORARY FOOD FACILITY PERMIT
INSTRUCTIONS TO FOOD VENDORS
A Temporary Food Facility (TFF) permit is required for anyone that sells or provides food at a
temporary event. This includes a bar serving cocktails with ice and/or fruit. The permit is only valid for
one single food booth. If a vendor is operating more than one booth at an event, a permit must be obtained for
each booth location and separate applications must be submitted. If a vendor will be operating at more than
one event in San Diego County on the same day, each location must also be permitted separately. This
requirement applies to all TFF permit types, including single event permits and multi-event permits.
NEW PERMIT APPLICANTS
Submit a complete Application for Temporary Food Facility Permit and applicable fees at least 30 days
prior to your event. If received less than 14 days prior to the event, late fees will apply.
Applications can be emailed to fhdtempevents@sdcounty.ca.gov, mailed or submitted in person at the
Department of Environmental Health (DEH) office located at 5500 Overland Ave. Suite 170. 1
st
Floor.
San Diego, CA 92123
If paying by check, make checks payable to “County of San Diego.” To pay online, provide your email
address on your application and note you would like an invoice emailed to you with payment
instructions. Online payments can be made at www.dehpay.com once you are assigned a Record
Number.
Applications for Multi-Event Permits (Annual) must include a Commissary Agreement Letter (see
Appendix B) and evidence of a Food Safety Manager Certificate.
If approved, the “Temporary Food Facility Permit" will be issued by the Environmental Health Specialist
on the day of the event.
ANNUAL TEMPORARY FOOD FACILITY PERMIT
If you already have a valid annual TFF permit issued by this department, provide the Event Organizer
with a photocopy of your permit. Keep original permit onsite when open for business.
NON-PROFIT CHARITABLE ORGANIZATIONS
A permit application is required.
Non-profit vendors are exempt from permit fees for two (2) events or booths per calendar year, though
late fees will apply if the application is submitted less than 14 days prior to the event start.
Submit proof of nonprofit status: Federal IRS 501 (c)(3) is the standard letter.
MOBILE FOOD FACILITY VENDORS
Mobile food facility vendors, with valid San Diego County permits, may operate at Temporary Events
without additional permits if operating within the mobile unit. Provide the Event Organizer with a
photocopy of your valid permit. Keep original permit onsite when open for business.
Mobile vendors permitted in other counties or states must apply for a TFF permit.
If a booth is set up and a mobile food facility vendor is operating within a booth instead of within the
mobile unit, an additional TFF Permit must be obtained.
QUESTIONS
If you have questions regarding Temporary Events, contact the Temporary Event Permit Coordinator at
(858) 505-6809 or by email at fhdtempevents@sdcounty.ca.gov. Please also visit our Temporary Event
Website at www.sdcountytempevents.org.
DEH:FH-632 (Rev. 01/20)
DEH:FH-632 (Rev. 01/20)
2
County of San Diego
DEPARTMENT OF ENVIRONMENTAL HEALTH
FOOD AND HOUSING DIVISION
P.O. BOX 129261, SAN DIEGO, CA 92112-9261
(858) 505-6900 FAX (858) 505-6998
APPLICATION FOR TEMPORARY FOOD FACILITY PERMIT
1. CONTACT INFORMATION:
a) Name of Food Booth: ______________________________________________________________________
b) Name of Applicant: ________________________________________________________________________
c) Applicant Mailing Address (required): ________________________________________________________
Street City State Zip
d) Applicant Email Address (required): _________________________________________________________
e) Applicant Phone Number(required): _________________________________________________________
f) Person in Charge (if different from applicant): _________________________________________________
g) Person in Charge Cell Phone (required): ______________________________________________________
Alternate Phone: __________________________________________________________________________
h) Person in Charge Email (required): __________________________________________________________
2. EVENT INFORMATION:
a) Name of Special Event: ___________________________________________________________________
NOTE: If applying for an annual permit, please list your 1st event that you plan on participating in
b) Location of Event: _______________________________________________________________________
c) Dates of Event: __________________________________________________________________________
3. ANNUAL VENDOR APPLICANTS MUST SUBMIT THE FOLLOWING WITH YOUR APPLICATION:
a) Photocopy of your Food Safety Manager Certificate
b) Commissary Letter of Agreement (see Appendix B)
4. TYPE OF FOOD BOOTH (Please check one):
Pre-packaged Foods - 100% pre-packaged foods. No open food preparation on site of event.
Demonstrator - Portioning of food made and served at an approved permanent food facility.
Unpackaged Foods - Open food and drink operations.
Out of County Mobile Food Facility - Please provide a copy of your current health permit.
DEH:FH-632 (Rev. 01/20)
3
5. MENU (List all food items, including toppings beverages, and pre-packaged food items):
Food Item
How Served
Hot Cold
Made to Order
Yes No
Off-site Prep
Yes No
On-site Prep
Yes No
OFFSITE FOOD PREPARATION LOCATION:
Name of Site Used: _____________________________________________________________________
Health Permit Number: __________________________________________________________________
Statements
Initial next to the statements below, indicating that you understand and will abide by them.
1
All potentially hazardous cold foods shall be held at or below 45°F at all times, including
transportation. All potentially hazardous hot foods shall be held at 135°F or higher at all times.
2
Rapid reheating/cooking devices (e.g., oven, grill, microwave) must be capable of reheating food to
165°F within 60 minutes. Steam tables, heat lamps, and crock-pots are not designed as rapid
reheating units.
3
Hot-holding devices (e.g., steam table, heat lamp) must be capable of holding hot foods at or above
135°F at all times.
4
I have and will use a probe thermometer for checking internal food temperatures.
5
A handwashing station with warm water (100-108°F), dispensed soap, and paper towels is required
to be set up for use prior to beginning any food preparation and must be maintained supplied
throughout the event.
6
All foodhandlers have been trained in food safety. For annual vendors: I have completed the Food
Safety Manager course and submitted a copy of my certificate with this application.
7
All booths must have overhead protection and be able to provide a full enclosure for their booth in
the event of inclement weather, to protect from vermin, or as required by the Department of
Environmental Health during inspection.
8
I will provide smooth and easily cleanable floor if booth is located on dirt or grass (booths located on
asphalt/concrete do not require additional flooring).
9
Application must be returned at least 14 days prior to event or a late fee will be assessed.
Print Name: Title:
DEH:FH-632 (Rev. 01/20)
4
FEES:
100% Prepackaged Foods
$128 - Single Event Permit (1-4 days)
$332 - Annual Permit (Multi-event/Yearly)
Demonstrator (Portioning of food made and served at an approved permanent food facility)
$128 - Single Event Permit (1-4 days)
$332 - Annual Permit (Multi-event/Yearly)
Unpackaged Foods, Out of County Mobile
Fee_______________
Fee_______________
Fee_______________
Fee_______________
Fee_______________
Fee_______________
Fee_______________
$224 - Single Event Permit (1-4 days)
$645 - Annual Permit (Multi-event/Yearly)
Non-profit Vendor (eligible for two fee exempt permits per year)
IRS 501 © 3 Number: _______________________
A copy of your 501 © 3 letter must be attached to this application.
Late Fee
$159 - Applies if application is submitted less than 14 days prior to event.
Fee_______________
Total Amount Due _______________
PAYMENT METHOD:
Online
Pay in Person
All fees are due with the submission of your application.
To pay online, request an invoice and payment instructions will be emailed to you.
You will not be permitted to operate if payment has not been received prior to the event date.
We do not offer prorated billing.
Credits or refunds cannot be issued after your application has been processed,
even if you do not participate in an event.
I declare under penalty of perjury that to the best of my knowledge and belief, the statements made
herein are correct and true. I hereby consent to all necessary inspections made pursuant to law
and incidental to the issuance of this permit and the operation of this business.
X
Applicant/Organizer Signature Date
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signature
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DEH:FH-632 (Rev. 01/20)
5
FOOD VENDOR REQUIREMENTS
Please be aware that Temporary Food Facilities (TFF) must meet all applicable requirements in the
California Retail Food Code for Temporary Events (Chapter 11) and all food safety requirements
(Chapters 1 through 8, and 13). A summary of these requirements is provided below.
IDENTIFICATION OF OPERATOR (CRFC 114337)
The name of the facility, city, state, ZIP Code, and name of the operator shall be legible and
clearly visible to patrons.
The facility name shall be in letters at least three inches high, and shall be of a color contrasting
with the surface on which it is posted.
Letters and numbers for the city, state, and ZIP Code, may not be less than one inch in height.
APPROVED SOURCE (CRFC 114339)
Foods stored, handled or prepared at home are prohibited within a TFF unless the product is non-potentially
hazardous and approved to be prepared at a registered or permitted Cottage Food Operation (CFO). All
foods must be purchased from an approved source and prepared in a permitted food facility. For Nonprofits,
non-perishable bakery items are exempted from this restriction (H&SC 114339, 114332.3). Additionally,
nonprofit charitable organizations are allowed to offer only non-potentially hazardous beverages and baked
goods for fundraising purposes at Community Events.
FOOD PREPARATION AT COMMUNITY EVENTS (CRFC 114341)
All food preparation must be conducted within the TFF or other approved facility.
BBQs, grills or other equipment approved for outdoor cooking may be located adjacent to the TFF,
and must be separated from public access by using ropes or other methods suitable to protect
food from contamination and public from injury.
Barbecues are allowed for cooking foods only. Any further processing (slicing, portioning, serving
etc.) must be done from inside the booth enclosure.
Contact fire and building departments for other restrictions on types of cooking equipment
allowed inside booth.
HOLDING TEMPERATURES FOR POTENTIALLY HAZARDOUS FOODS (CRFC 114343)
Potentially hazardous foods (PHF), perishable foods, consist of animal products including milk products,
eggs, meat, poultry, fish or shellfish, cooked vegetables, soups, potato salad, cut melon, cream pies, etc.
Perishable food must be held cold at 41°F or less, or hot at 135°F or above.
Perishable food may be held at 45°F for up to 12 hours in any 24-hour period during operating
hours of the TFF, and then discarded at the end of the operating day.
Perishable food held hot held at 135°F or above must be discarded at the end of the operating
day.
BOOTH DESIGN
Floors (CRFC 114347)
o TFFs handling open foods must provide floors constructed of concrete, asphalt, tight
wood, or other similar cleanable material kept in good repair (plywood or tarp).
Ceilings (CRFC 114349)
o All TFFs must be equipped with overhead protection for food storage, food preparation,
and warewashing areas.
o Overhead protection must be made of wood, canvas, or other materials that protect the
facility from precipitation, dust, bird and insect droppings, and other contaminants.
DEH:FH-632 (Rev. 01/20)
6
Sides (CRFC 114349)
o TFFs handling open foods must enclose the food facility with 16 mesh per square inch
screens and limit display and handling of open foods in food compartments.
o TFF’s approved for limited food preparation are not required to have sides if flying
insects, vermin, birds, and other pests are absent due to the location of the facility or
other limiting conditions.
o Doors and food service openings should close tightly to prevent insects and rodents
from entering the food preparation area. Food service windows not to exceed 216 sq.
inches and should be covered when not in use.
o Food operations that have adjoining BBQ (barbecue) units should have a pass through
window or door at rear or side of booth.
TYPICAL BOOTH DESIGN
Clear PLASTIC or light colored screening on sides
and 12"x18" food service openings.
Construction materials, such as plywood, canvas, plastic,
and fine mesh screening may be used if approved by DEH.
WAREWASHING FACILITIES
Booths that prepare open foods must have access to a stainless steel utensil sink with three
compartments and integral drain boards for cleaning equipment, utensils, and for general
cleaning purposes (this is typically provided by the Organizer of the event). The first
compartment shall hold soapy water, the second shall hold rinse water, and the third shall hold
a sanitizing water solution (H&SC 114097 to 114099.2).
A warewashing sink must be centrally located and may be shared by no more than four TFF’s
that handle open foods or based on the number and types of utensils used, DEH may allow up
to eight temporary food facilities to share a warewashing sink when easily accessible and
located within 100 feet.
A single centralized approved 3-compartment sink may be acceptable by the Department of
Environmental Health (DEH) for events operating less than 4 hours if adequate spare utensils are
available for each vendor.
MINIMUM COMPARTMENT SIZE 18” X 18” X 12” D
DEH:FH-632 (Rev. 01/20)
7
CONSUMER UTENSILS (CRFC 114353)
Provide only single-use utensils for customer use.
EQUIPMENT (CRFC 114354)
All food and utensil related equipment must be approved by DEH.
Provide adequate cold and hot holding equipment to ensure proper temperatures are maintained
during transportation to the event, storage, and during operation at the event. You must have
enough space to properly store all food items.
Equipment must be situated in a manner to prevent food contamination.
ICE (CRFC 114355)
Ice used for refrigeration purposes cannot be used for consumption in food or beverages.
STORAGE OF FOOD, UTENSILS AND RELATED ITEMS (CRFC 114356)
Store all foods and utensils at least 6 inches off the ground (CRFC 114047).
During periods of operation, supplies and Non-Potentially Hazardous Foods, in unopened
containers may be stored adjacent to the TFF or in unopened containers in an approved nearby
temporary storage unit. (An "unopened container" means a factory sealed container that has not
been previously opened and that is suitably constructed to be resistant to contamination from
moisture, dust, insects, and rodents.)
When not in operation, food must be stored within a fully enclosed TFF, within a permanent food
facility or other location approved by DEH, or in approved food compartments where the food is
protected at all times from contamination, exposure to the elements, rodents and other vermin,
and temperature abuse.
HANDWASHING FACILITIES (CRFC 114358)
Handwashing facilities must be provided in each food booth and must include the following:
o A minimum five (5) gallon insulated container with a spigot that provides a continuous
stream of warm water that leaves both hands free for vigorous rubbing.
o Warm water at a temperature of 100°F
o A catch basin to collect wastewater, and properly dispose of all wastewater.
o Soap in a pump and single-use sanitary towels.
DEH:FH-632 (Rev. 01/20)
8
TOILET FACILITIES (CRFC 114359)
There must be at least one toilet facility per 15 employees within 200 feet of the TFF.
Toilet facility must have approved handwashing facilities.
CLEANING & SERVICING (CRFC 114361)
A TFF in operation for more than one day, must be adequately cleaned and serviced in a method
approved by DEH.
ENFORCEMENT OFFICER DISCRETION (CRFC 114363)
The Environmental Health Specialist may establish additional structural or operational requirements, or both,
as necessary to ensure that foods are prepared and maintained safe.
CONDIMENTS (CRFC 114077)
Condiment containers (ketchup, mustard, onions, and relish) shall be in a
protective container. Allowable containers include: a pump style, squeeze
container, or have cov
ers/lids to protect the contents. Single service packets are
recommended.
FOOD HANDLING & DEMONSTRATION OF KNOWLEDGE
• A Food Handler is a person who prepares, handles, packages, serves or stores food or handles
utensils, or assists another person in any of these tasks. Owners and operators of TFFs that
prepare, handle, or serve non-prepackaged food must ensure that their Food Handlers
demonstrate adequate knowledge of food safety principles. This can be accomplished by either
of the following:
1. Employing a food handler who has a current food handler certificate or food handler
test within the last three years or
2. Have an owner or a PERSON IN CHARGE who can demonstrate that he or she has
an adequate knowledge of food safety principles as they relate to the specific food
facility operation and the food handler is able to demonstrate adequate knowledge of
food safety principles related to the operation of the temporary food facility.
• If a temporary food facility operator has passed the approved and accredited food safety
certification examination specified in H & SC 113947.2 and 113947.3 the temporary food facility
may apply for an annual temporary food facility permit rather than having to obtain a temporary
event permit for each temporary event the facility participates in.
• Safe food handling methods must be followed at all times.
• Avoid unnecessary direct handling of food, and use utensils whenever possible.
• Eating is not allowed inside a food preparation booth. A food employee may drink from a
closed BEVERAGE container if the container is handled to prevent contamination of the
employee’s hands, the container, open food, and food contact surfaces (H&SC 113977).
• Smoking is prohibited in food booths.
WATER SUPPLY AND WASTE DISPOSAL
• An approved toilet facility must be within 200 feet of the booth.
• The water supply to all sinks for food preparation and utensil washing must be from an approved,
potable source provided under pressure via a mixing faucet. Each sink must have hot and cold
running water.
• At least 20 gallons
of clean potable water shall be available per food booth per day of operation.
Potable water supply shall be protected with a backflow protection device.
• The liquid waste must drain to sewer or by means approved by DEH and the local utility
department. No wastewater may be discharged to ground or storm drains.
• If waste tanks are used, tanks shall have a minimum capacity that is 50% greater than the potable
water tank.
• There must be sufficient trash and garbage containers for each booth and for the public eating
areas. The containers must be rodent and fly-proof and be kept clean.
DEH:FH-632 (Rev. 01/20)
9
APPENDIX B
COMMISSARY/HEADQUARTERS
LETTER OF AGREEMENT
THIS LETTER MUST BE RENEWED ANNUALLY
Sections 114295, 114339, and 114341 of the California Retail Food Code require that all Mobile Food Facilities and
Annual Temporary Food Facilities operate in conjunction with a commissary, mobile support unit or other facility
approved by the local regulatory agency.
I) THIS SECTION TO BE COMPLETED BY THE FOOD FACILITY OWNER
Facility Name:
Facility Mailing Address: City: Zip:
Street No. Street Name
Permit Owner Name: Phone: ( )
Fax: ___ EMail: ______
II) THIS SECTION TO BE COMPLETED BY THE COMMISSARY/HEADQUARTERS OWNER
The above food facility has my permission to use my health regulated business (listed below) FOR THE
PURPOSES OF ESTABLISHING A COMMISSARY FOR THEIR TEMPORARY EVENT FOOD BUSINESS.
This permission includes the use of the premises for the following: (Check all that apply)
Food Preparation
Fresh Water Supply
Chemical/Supply Storage
Food Storage
Wastewater Disposal
Ice Production
Warewashing Facilities
Trash Disposal
Used Cooking Oil Disposal
Vehicle/Cart Washing Area
Vehicle/Cart Storage Area
Commissary/HQ
Facility Name: Health Permit Number:
Address: City: Zip:
Street No. Street Name
Permit Owner Name: Signature: Phone:
Print
Email address: ______ Date: ______
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signature
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County of San Diego
DEPARTMENT OF ENVIRONMENTAL HEALTH
FOOD AND HOUSING DIVISION
P.O. BOX 129261, SAN DIEGO, CA 92112-9261
PHONE: (858) 505-6900 ● (800) 253-9933 ● FAX: (858) 505-6998 www.sdcdeh.org
DEH:FH-860 (Rev. 04/19)
FOOD SAFETY MANAGER CERTIFICATION
All food workers in San Diego County must be trained in food safety. There are separate requirements for food
handlers and food safety certification. A food handler is a person employed by a permitted food business who
is involved in the preparation, storage, service, or handling of food products or utensils, according to section
61.201 of the County Code, including those that scoop ice, wash dishes, or handle utensils.
FOOD SAFETY MANAGER CERTIFICATION
(FSM CERT)
In addition to the County's food handler training requirement there is also a state requirement for a certified food
safety manager. State law requires each food facility to have at least one owner/employee that has passed a
state-approved food safety certification exam. Each certification is applicable to only one facility. These
certificates are valid for 5 years and
must be renewed. There are five approved exams that meet the state-
required food safety certification requirement: ServSafe, Experior, 360training, National Registry of Food
Safety Professionals and AboveTraining/StateFoodSafety.com. Please contact them directly for course
locations and information.
ServSafe
(800) 765-4842
www.servsafe.com
National Registry of
Food Safety
Professionals
(800) 446-0257
www.nrfsp.com/
Prometric Inc.
(800) 624-2736
www.prometric.com/foodsafety
360training.com, Inc.
(888) 360-8764
http://www.learn2serve.com
Abo
veTraining/StateFoodSafety.com
(801) 494-1416
http://www.statefoodsafety.com
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Vendor Application (County of San Diego)

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Completed 18 July 2020

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