CONCESSIONAIRE. Saturday, October 29, :00am-4:00pm Sugg Farm Park. We Look Forward to Seeing You at HollyFest

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1 The Town of Holly Springs is hosting a Food Event as part of the 12th annual HollyFest celebration. You are invited to participate as a food vendor in this annual event, which draws a crowd of more than 10,000 people. Booths are assigned on a first come basis and spaces are limited. APPLICATION DATES All applications MUST BE MAILED! Applications must be postmarked no later than Fri., Sept. 9, 2016, but no earlier than Mon., Aug. 1, Only Holly Springs based non-profit groups may apply on the first day (postmarked envelopes on Aug. 1). All non-profit applications received postmarked Aug. 1 will be placed into a box and drawn at random to ensure fairness. Proof of Holly Springs residency and tax exempt certificates must be submitted with each application. Commercial vendors (for profit) may apply the following day (envelopes postmarked Aug. 2 or later). Acknowledgement of your acceptance into HollyFest will be mailed by Sept. 26, Event is rain or shine, all fees are final and no refunds. REGISTRATION AND SETUP Sat., Oct. 29, 6:30am-9:30am Setup begins at 6:30am on Sat. Absolutely no one may set up prior to designated time. All vendors must be checked in by 9am. Give ample time for traffic and checking in as there could be long wait times. All vehicles must be removed from the field by 9am. Parking will be provided nearby. Vendors should be in place, inspected and prepared for the day by 9:30am. Prior to the festival, you will receive your space number, assigned setup time, directions, map to the event, parking instructions, and other important information. ELIGIBLE CONCESSIONS Concessionaires are invited to serve a full menu. However, all items sold (including drinks, water, chips, cookies, etc.) must be listed on your application and approved by the Town. Duplicate items are not allowed to ensure all vendors have a profitable day. This rule does not apply to hot dogs and hamburgers as these items are in high demand. Two hot dog and hamburger vendors will be accepted. All vendors will be allowed to sell items such as baked goods (cake, cookies, brownies, etc.), chips and drinks. A Temporary Food Establishment Permit may be required. See heading Wake County Environmental Services for information. SECURITY There will be limited security on Friday night. The Town of Holly Springs assumes no responsibility for loss at any time. Please join us for this daylong annual community event. Festivities include live stage entertainment, arts and crafts vendors, a business expo, children s rides, food and FUN. This year marks the Parks and Recreation Department s 20th Anniversary! CONCESSIONAIRE Saturday, October 29, :00am-4:00pm Sugg Farm Park We Look Forward to Seeing You at HollyFest QUESTIONS? Lori: (919) or lori.puzak@hollyspringsnc.us Julie: (919) or julie.tew@hollyspringsnc.us DISPLAY SPACE All displays are to be in good taste, neat and appealing. The Town does not provide water or sewer disposal. Spaces are assigned as applications are received. You will receive written confirmation of your acceptance as a vendor. Under no circumstances can you sublet, transfer or give your space assignment to anyone without written approval by the HollyFest Committee. FESTIVAL HOURS: 10AM-4PM You must maintain your booth until 4pm. Early packing will not be allowed. vendor will be allowed to bring in extra food throughout the event. All vendors should be prepared for the length of the entire day and have all food on site at the beginning of the event.. WAKE COUNTY ENVIRONMENTAL SERVICES Please refer to the Wake County Environmental Services website to determine if a Temporary Food Establishment (TFE) Permit is required. For more information, contact Laura Lerche at (919) or go to tfe.aspx. If a TFE Permit is required, submit the TFE application and fee (separate check) along with the Concessionaire Application & Liability Release Form. If you are a non-profit and are exempt from a TFE permit, submit the Documentation of Exemption Form and tax exempt certificate along with the Concessionaire Application & Liability Release Form. The Town is not responsible for your permit and reserves the right to remove from the festival any vendor that it deems unacceptable. FEES $80 commercial vendor/without and $105 commercial vendor/with electricity. Generators or other motorized sources of power may be permitted, but must be pre-approved by event staff. $40 Holly Springs nonprofit/without and $65 Holly Springs nonprofit/with electricity. All other nonprofit organizations use commercial rate. Each vendor is responsible for collecting and reporting applicable sales tax. refunds for withdrawal of application. If you are interested in being a part of this community festival, please complete the Concessionaire Application & Liability Release Form. Return form with appropriate supporting documentation and Wake County forms/payment and a check/money order no later than Fri., Sept. 9, 2016 payable to: Town of Holly Springs Attention: HollyFest PO Box 8 Holly Springs, NC 27540

2 Please complete and sign this form and mail it with your registration fee to: Town of Holly Springs Attention: HollyFest PO Box 8 Holly Springs, NC (Please print.) Incomplete applications will be rejected. Applications received postmarked before Mon., Aug. 1, 2016, will be rejected. Please make check or money order payable to the Town of Holly Springs. There is a $25 service charge for returned checks. Concessionaire Application & Liability Release Form Name: Business Name: Phone: ( ) Cell: ( ) Address: Address: City: State: Zip: Please list all food items to be sold in your booth including bottled water & drinks. Size of tent/trailer/canopy: Please check one. (All non-holly Springs nonprofit organizations use commercial vendor fee.) Commercial vendor without electricity $80 ONLY Holly Springs nonprofit without electricity $40 Commercial vendor with electricity $105 ONLY Holly Springs nonprofit with electricity $65 Specify type of service & number of outlets needed: ne Amps: Number of outlets: (Only list the actual number of outlets you will need. Please be considerate to other vendors needing electricity.) If you would like approval to bring a generator or other motorized source of power include the year, make, and model of the power source: Signature below indicates my understanding and acceptance of the terms of this application and hereby releases all sponsors, co-sponsors, organizations or individuals involved with the Town of Holly Springs from any liability, product or personal. Signature: Date: APPLICATIONS SHOULD BE POSTMARKED NO EARLIER THAN MON. AUG. 1, 2016 AND NO LATER THAN FRI, SEPT. 9, The Town of Holly Springs reserves the right to revoke or refuse to grant space at anytime and shall not be liable to anyone for this action. vendor will be allowed to set up without this Application & Liability Release form signed and dated. Please make copies of this form for your own records. QUESTIONS? Lori: (919) or lori.puzak@hollyspringsnc.us Julie: (919) or julie.tew@hollyspringsnc.us

3 2016 WAKE COUNTY Temporary Food Establishment Vendor Application Date Submitted To Wake County Contact Name Best Contact Number 2015 PROCESS UPDATE: STARTING JANUARY 1, 2015 ALL TEMPORARY FOOD ESTABLISHMENT (TFE) VENDOR APPLICATIONS MUST BE SUBMITTED BY THE EVENT COORDINATOR. EACH FOOD VENDOR MUST MAKE APPLICATION WITH WAKE COUNTY ENVIRONMENTAL SERVICES (WCES) AT LEAST FIFTEEN (15) CALENDAR DAYS PRIOR TO THE EVENT. AN APPLICATION INCLUDES A TEMPORARY FOOD ESTABLISHMENT (TFE) APPLICATION(S) AND A $75 FEE FOR EACH PROPOSED TFE PERMIT. BOTH THE TFE APPLICATION(S) AND THE REQUIRED FEE(S) MUST BE RECEIVED BY WCES AT LEAST FIFTEEN (15) CALENDAR DAYS PRIOR TO THE EVENT, OR THE APPLICATION SHALL BE DENIED. THIS APPLICATION PROCESS IS REQUIRED BY THE NORTH CAROLINA RULES GOVERNING THE FOOD PROTECTION AND SANITATION OF FOOD ESTABLISHMENTS 15A NCAC 18A.2600; THEREFORE, ANY APPLICATION AND/OR FEE RECEIVED AFTER THE PERMIT DEADLINE SHALL BE DENIED. FOOD VENDORS WHO SERVE ICE CREAM, FUNNEL CAKE, FUDGE, COTTON CANDY, CANDIED APPLES, AND DONUTS DO NOT NEED THIS PERMIT. PLEASE CALL THIS DEPARTMENT AT IF YOU ARE UNCERTAIN A PERMIT IS NEEDED. Event: Event Location: (Street) (City) (Zip) Event Dates: To: Hours: To: Event Coordinator: (Name) Coordinator Address: (Number) Booth Name: Owner/Operator/Corp Name: Owner/Operator Address: (Street#) (City) (State) (Zip) Phone Number: Name/Location of event worked immediately prior to this event: 1) Do you have an employee health policy as required? : : 2) Will any food and/or drink be prepared at a food service establishment (FSE) prior to the event? This includes washing vegetables, marinating meat, or cooking completed at FSE. : All food must be prepared in an approved FSE, not a home kitchen. Must include a letter from the FSE owner/operator listing what they will prepare for you, contact information, and a copy the of last inspection by the local health authority. If this FSE is out of state please call WCES before completing this application. 3) List any foods that are cooked and then placed in the refrigerator/freezer? Examples: Chili, nacho cheese, BBQ. 4) If the event is longer than 24 hours, what is done with leftover product? 5) If fresh produce is used how will it be handled? Produce includes potatoes, tomatoes, lemons, onions, etc. 6) Will any animal food items such as beef, eggs, fish, shellfish, and poultry be offered raw or under cooked? ***Consumer Advisory must be posted Purchase prewashed vegetables. list items: Vendor will provide a produce sink. Washed at approved FSE (see question 2)

4 7) Menu Chart: Provide a complete list of a food/menu items. A produce sink will be required if produce is not purchased prewashed. Produce includes lemons, potatoes, lettuce, onions etc. Please include all add-on items such as lettuce, tomato, onion, chili, etc. Attach additional sheets if needed. Food/Menu Items Food Supplier/Food Source Thawing Cut, Washed, Assembled? Where? How is food handled? Cooked? Where? Where is item hot/cold held? 8) Indicate how food temperatures will be maintained during transport to the event: (check all that apply) Cooler with ice Refrigerated truck Cambro Insulated heat bags Other: 9) Source of ice: (check all that apply) Commercial bagged ice From approved FSE 10) Source of water: Public water supplied by organizer (food grade hose needed) Sealed bottled water Water from permitted FSE 11) Check the boxes that best describes the disposal methods for the following: Wastewater: Garbage: Event providing grey water disposal bin Event providing dumpsters/pick up Event has onsite sewer available to use Other: Taking back to approved FSE 12) Check the boxes that best describe equipment in your booth: *utensil washing and handwash set up is required* Cold holding: Hot Holding: Utensil Washing: Handwashing Set Up: Refrigerated truck Steam table Plumbed 3-compartment sink Plumbed sink Household refrigerator Grill Plumbed 3 utility sinks Makeshift station with Commerical refrigerator Electric hot box 3 basins unassisted gravity flowing faucet Household freezer Chafing dish Other: Other: Commercial freezer Cooler with drainage port Other: Other: 13) Check the box that describes the food booth set up: **10x10 tent set up is only allowed with a very limited menu 3 sided tent ( ) x ( ) with front sneeze guards and fans Trailer/Self Contained Unit ( ) x ( ) Tent ( ) x ( ) fans, sneeze guards on front, sides, and back Building/Indoor Event 14) Lighting in food service/storage areas: Shielded bulbs Shatterproof bulbs

5 15) Equipment Layout: Draw or attach a diagram showing the food booth set up. Drawing must show front service area, sneeze guards, handwashing station, utensil wash set up with air drying space, produce washing (if applicable), cooking equipment, refrigeration, hot/cold holding equipment, preparation areas, fan placement (if applicable), etc. Applications submitted without completed drawing will be denied. Statement: I hereby certify that the above information is complete and accurate. I fully understand that: Any deviation from the above without prior written permission from Wake County Environmental Services may nullify final approval and prevent issuance of a temporary food establishment permit. A pre-opening inspection (with electricity and equipment in place) of my temporary food establishment will be required before a permit will be issued. Food/drink that is prepared before permitting (without prior approval from WCES) may result in disposal or embargo of the food/drink. Failure to maintain approved temperatures for potentially hazardous foods may result in disposal or embargo of the food. Approval of this application does not indicate compliance with any other code, law or regulation that may be required. (ie: Fire Marshall, federal, state, and local authorities). Incomplete applications will be denied and returned. Both the TFE Application(s) and required fee(s) must be received by WCES at least fifteen (15) calendar days prior to the event, or the application shall be denied. Owner/Manager/Designee Date

6 WAKE COUNTY CHECKLIST FOR TEMPORARY FOOD ESTABLISHMENT VENDORS The following is a checklist to assist vendors in obtaining and maintaining a permit for a Temporary Food Establishment. All items are required to obtain a permit, however, additional requirements may be applicable. Both the TFE Application(s) and required fee(s) must be received by WCES at least fifteen (15) calendar days prior to the event, or the application shall be denied. Employee Requirements: Utensil Washing: bare hand contact with ready to eat foods Employee health policy Hat, hair or other hair restraint jewelry on arms and hands except plain ring Tent/Overhead protection: All items of food operation must be under tent or cover Smokers used to cook large whole cuts of meat are not required under cover the lid to unit acts as cover Food Protected and Secured: Food secured at all times to prevent tampering and contamination All food stored and transported in food grade containers food exposed to customers (side guards or sneeze guards if needed) Approved self-service condiments Water Supply: Approved water source Hoses must be for potable water and labeled with booth name. Backflow preventer required if directly connected to water supply Must have means to heat water for utensil and hand washing Waste Water Disposal: Plumbed 3 compartment sink, 3 utility sinks or 3 basins. Must be large enough to submerge the largest utensil Drain board or counter space for air drying Soapy water, rinse water and sanitizer Sanitizer test strips Handwash Station: At least a 2 gallon container under pressure Free-flowing faucet/stopcock/turn spout Soap and disposable towels Waste water catch bucket must be labeled Food From Approved Source, Protected and Secured: Approved food sources with invoices Food stored off ground food or drink preparation is allowed prior to issuance of TFE permit. All raw meat and poultry must be purchased ready to cook. Fresh Fruit/Vegetable: Lighting: Produce must come in prewashed or a separate produce sink is required Produce sink is for produce washing only Disposal in an approved sewage system Lines, buckets and tanks must be labeled Heat lamps protected against breakage All lights shatterproof or shielded above food prep or storage Food Temperatures: Permitting Times: Provide calibrated metal stem thermometer (reads 0-220F) Consumer advisory required for foods cooked to order Cold holding at 41F and below Hold holding at 135F and above Insect and Dust Protection: Vendor is expected to be ready at permitting time given Vendor has 30 minutes to be ready for re-inspection or permit will be denied 3 sided tent or mesh sides Fly fans Ground cover in absence of asphalt, concrete, or grass Owner/Manager/Designee Date Application(s) can be faxed to Wake County Environmental Services at and payment can be called in at (leave message if voic ). Application(s) and fee(s) can also be mailed to Wake County Environmental Services, at 336 Fayetteville Street, PO Box 550, Raleigh, NC They also may be hand delivered to 336 Fayetteville Street, Suite 101, in Raleigh NC. Regardless of method of delivery, both the TFE Application(s) and required fee(s) must be received by WCES at least fifteen (15) calendar days prior to the event, or the application(s) shall be denied. For more information visit our website at or call A copy of the rth Carolina Rules Governing the Protection and Sanitation of Food Establishments 15A NCAC 18A.2600 and the rth Carolina Food Code Manual can be obtained at

7 Wake County Documentation of Exemption Each vendor in Wake County that is claiming exemption from rth Carolina regulation requiring an operational permit to prepare and sell food or drink for pay shall complete the Documentation of Exemption form. Submit the Documentation of Exemption form along with a copy of the exemption letter from the rth Carolina Department of Revenue stating of non-profit status, a copy of 501c, or a political committee as defined in rth Carolina General Statute (14). Date Submitted: 1. Event: 2. Location: (Street #) (City) (Zip) 3. Event Date(s): to Hours: to 4. Event Coordinator: Telephone: 5. Tax ID Number: 6. Organization Name: 7. Organization Address and Contact Information: (Street #) (City) (Zip) Telephone: Other: 8. Name/Location of previous events worked this year: 9. Name/Location of upcoming events this year: 10. List foods to be sold: **It is the responsibility of the non-profit organization to prove that they are a non-profit. The responsible persons should include with this application a copy of the exemption letter from the rth Carolina Department of Revenue stating of non-profit status, a copy of 501c, or a political committee as defined in rth Carolina General Statute (14). ** Applicants will be contacted via upon approval. This approval is for events submitted only in Wake County. Approval of this application does not indicate compliance with any other code, law or regulation that may be required. (ie: Fire Marshall, federal, state, and local authorities). Applicant should keep a copy of documentation onsite during your event to show any Wake County Health Inspector should they visit your event. Responsible Person Date Form can be faxed to Wake County Environmental Services at , ed to Laura Lerch at Laura.Lerch@wakegov.com or mailed to Wake County Environmental Services, at 336 Fayetteville Street, PO Box 550, Raleigh, NC They also may be hand delivered to 336 Fayetteville Street, Suite 101, in Raleigh NC. Date Approved Approved By