BUFFALO, NY: VENDOR APPLICATION Fill out this application and Fax to: 877-485-3554 April 26, 2014: Augusta, GA May 10, 2014: Baton Rouge, LA May 17, 2014: Charlotte, NC May 23, 2014: West Palm Beach, FL May 24, 2014: Lauderhill, FL May 31, 2014: Denver, CO June 7, 2014: Dayton, OH SELECT THE CITY, ONE APPLICATION PER CITY June 14, 2014: Louisville, KY June 21, 2014: Grand Prairie, TX June 28, 2014: Buffalo, NY July 5, 2014: Cleveland, OH July 12, 2014: St. Louis, MO July 19, 2014: Nashville, TN July 26, 2014: Milwaukee, WI August 9, 2014: Hartford, CT August 23, 2014: Kansas City, MO August 30, 2014: Little Rock, AR September 6, 2014: Oklahoma City, OK September 13, 2014: Jacksonville, FL September 20, 2014: Sacramento, CA October 18, 2014: Las Vegas, NV Vendor Information Name: Address: City: State: Zip: Home Phone: Mobile Phone: Work Phone: E-mail Address: Please list any merchandise items that you have available: Do you have any items to fit themed events? (I.e. The Soul Food Festival) Yes No If yes, please list what type(s) Soul Food Festival Vendor Application Page 1 of 4
Do you have a tent? Yes No If yes, what are the dimensions? Please bring your own generators for electricity Is Your Booth: (Please check one of the following) Craft Vendor $250 per 10 X 10 space Business Vendor $250 per 10 X 10 space Church Organizations/Civic Group $250 per 10 X10 space Food Vendor $500 per 10 X 10 space FOOD VENDING APPLICATION Please print, fill out and send form to the appropriate city contact above. Vendor Name: Which City are you interested in Vending Address: City: State: Zip: Home Phone: Mobile Phone: Work Phone: Contact Name: Home Phone: Fax Number: Mobile Phone: Work Phone: Sales Tax Number: E-mail Address: Menu Items If items exceed list please attach a menu Description of Items Serving Size (oz. pieces) Price per Serving Booth Information (Do not fill this are out, leave blank, promoter will fill out to let you know when your load in/out time will be. Once application is approved we will fax it back to you with this information filled out.) Please bring a money order for clean-up deposit for $250 Date(s) and Time(s) of Event (include Load-In and Load-Out/Clean-Up) Load-In Date: / / Time: : M Load-Out/Clean-Up End Date: / / Time: : M Event Start Date: / / Time: : M Event End Date: / / Time: : M Soul Food Festival Vendor Application Page 2 of 4
Vendor Information 1. Food vendors must supply all food service equipment necessary for the operation of their respective booths. 2. Service equipment must be in good working order. 3. Food vendors must obtain all of their supplies and sanitary eating utensils. 4. Rented tents must be clear of all soot, grease, and debris at the conclusion of the event. 5. Food vendors will be provided with one trash barrel for use within their respective tents. 6. Each participant will be responsible for providing trash bags for trash disposal. 7. Equipment brought onto the site shall be in good working order. All equipment shall have an equipment ground. 8. Food vendors will supply the following information for every piece of equipment requiring electrical connection one week before the date of the event. The Soul Food Festival will not provide electricity. You must bring your own generator in good working condition and updated. a. Voltage (e.g., 120 volts, 208 volts, 240 volts) Watts (e.g., 900 watts, 1200 watts, 3,000 watts) 9. b. This information may be found on the manufacturer's nameplate. The Soul Food Festival doesn't supply neither extension cords nor multiple-outlet receptacles. Food vendors must provide lighting and extension cords. All electrical needs will be listed on the application. Food vendors using bottled gas must adhere to all restrictions specified by the Fire Marshall. 10. Food vendors using grease in their operation, or producing grease by-prodct if their operation must use grease receptacle provided. Any food vendor found dumping grease on the ground, or any other area on the event property will bear the cost and responsibility of cleaning up the grease may have caused paying for any damage. 11. The Soul Food Festival will determine the locations of each booth. 12. All food vendors must have at least one CO2 fire extinguisher in the booth at all times. 13. All food vendors must be completely set up for inspection at least 30 minutes prior to the start of the event. All vehicles at that time must be removed from the park. Failure to comply will be grounds for immediate dismissal or prohibition from future participation. 14. There will be no open fires. General Guidelines & Information for Special Event Vending 1. Food vendors who apply and are selected must meet the guidelines established by the Soul Food Festival Office of Special Events. Please see important disclaimer at the bottom of this page 2. Only full-service restaurants, fast food, and licensed food vendors will be considered for participation in any Soul Food Festival Special Events. 3. Vendors must adhere to all rules and regulations set forth in this document and the hosting City Ordinances. 4. All food vendors who do not have an annual license will need to apply for and purchase a temporary event license on site at the event. 5. Food vendors will be required to show proof of Comprehensive General Liability policy with liability limits $1,000,000 per occurrence and $1,000,000 aggregates. The Soul Food Festival must be named as additional insured on these policies as follows: Certificate holder is listed as additional insured on General Liability Policy as Soul Food Festival PO Box 50123 Midwest City OK 73140 and list the city you will be vending in. 6. The Soul Food Festival must receive certificates of insurance with the vendor application. Soul Food Festival Vendor Application Page 3 of 4
7. All vendors who have three (3) or more employees must provide a copy of Workers Compensation Insurance with liability limits of $100,000. 8. All vendors are required to show proof of Automobile Insurance on all owned or hired automobiles with liability limits of $100,000/$300,000 or $500,000 CLS. 9. Participating food vendors must comply with the rules and regulations of the hosting State's Health Department and any other governmental body with jurisdiction over any Soul Food Festival event. 10. Food vendors must be identified at any Soul Food Festival special event by name used at the principal place of business. 11. Only approved food items as listed on the application may be sold. Participants may sell no items such as t-shirts, cups, aprons etc. during the event without written approval of the Soul Food Festival Coordinator. 12. The Special Events Director must approve any promotional items given away at the event in advance. 13. No roaming will be permitted during any event. 14. Trailers will be considered for events, please provide picture with application. 15. No items may be served in a glass container of any kind. 16. The event committee will review applications; specific foods must be listed on the application to ensure a balanced selection of menu items per vendor. 17. *The Soul Food Festival of Special Events recruits and registers vendors for each of our events. If someone other than the Soul Food Festival contacts you about vending at Soul Food Festival events, please be aware that he/she may be selling fraudulent vendor placements. Any vendors not registered through the Soul Food Festival will not be permitted at Soul Food Festival Special Events. Any person(s) found to be selling fraudulent vendor spots for Soul Food Festival Special Events will be prosecuted to the fullest extent of the law. Menu Guidelines 1. Participants will NOT be allowed to serve or sell any non-alcoholic or alcoholic beverages at any Soul Food Festival Special Events including smoothies, ice cream, shaved ice, ice etc. without strict permission from the Soul Food Festival. 2. The majority of food preparation should take place at the food vendor's normal place of business. Specialties should be "finished off" at the site of at the event site. Fees & Costs 1. There is a flat fee to participate in any Soul Food Festival Special Events. 2. Participating food vendors are responsible in providing their own tents, chairs, tables etc. 3. Participants will be responsible for securing and/or paying for any special permits that may be required by the Soul Food Festival or any other governmental agency. 4. The Soul Food Festival is looking forward to a profitable venture for all participants. Food vendors will keep 100 percent of sales. Electrical Services Each Vendor will have to provide their own Generators. Soul Food Festival Vendor Application Page 4 of 4
ERIE COUNTY DEPARTMENT OF HEALTH DIVISION OF ENVIRONMENTAL HEALTH SERVICES APPLICATION FOR A PERMIT TO OPERATE A TEMPORARY FOOD SERVICE ESTABLISHMENT OPERATION OF A FOOD SERVICE ESTABLISHMENT WITHOUT A PERMIT IS A MISDEMEANOR UNDER PART 14 OF THE NEW YORK STATE SANITARY CODE. SUBMIT THIS APPLICATION AT LEAST 5 DAYS BEFORE THE FIRST DAY OF OPERATION. 1. EVENT a. Name b. Location c. City, Town, Village d. First and Last Dates of Event 2. FOOD STAND a. Name b. Location at Event c. Foods to be Served 3. OPERATOR a. Owner/Corporation Phone b. Address c. City, Town, Village State Zip Code d. Responsible Person Fax 4. FEE REQUIRED If application is submitted: No. of Days of Operation 5 or more days 4 or less days prior to event: prior to event: 1-3 fee is $106 fee is $146 Cash 1 4-7 $120 $160 Check 8-14 $150 $190 Money Order Frozen Dessert Machine $25 $25 Total Fee IF THIS APPLICATION IS APPROVED, THE UNDERSIGNED APPLICANT HEREBY AGREES TO OPERATE THE TEMPORARY FOOD SERVICE ESTABLISHMENT DESCRIBED ABOVE IN COMPLETE COMPLIANCE WITH THE REQUIREMENTS OF PART 14 OF THE NEW YORK STATE SANITARY CODE. APPLICANT ALSO ACKNOWLEDGES THAT WORKER'S COMPENSATION AND DISABILITY INSURANCE ARE IN FORCE AS REQUIRED. 5. SIGNATURE a. Owner/Operator b. Title Date --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- FOR DEPARTMENT USE DISTRICT B T L H Permit Recommended Yes No Valid from to Permit No. Foods Allowed Permit Conditions Inspector
INSTRUCTIONS FOR COMPLETING APPLICATION FOR A PERMIT TO OPERATE A TEMPORARY FOOD SERVICE ESTABLISHMENT Item 1. EVENT a. Name of event or festival. b. Number and street where event is being held. c. City, Town or Village event is located in. d. Indicate beginning and ending dates of the event. Item 2. FOOD STAND a. Name on food stand for this event. b. Indicate location of stand at the event. c. Indicate the foods that will be served at this stand. Item 3. OWNER/OPERATOR a. Name of owner of business or corporation and home phone number. b&c. Permanent address of business. d. Name of Responsible Person - name and title of individual responsible for the operation who may be contacted in the event of an emergency, etc. If available, fax number where permit could be sent. Item 4. FEE REQUIRED Check the boxes that apply and enter the fee total. Item 5. SIGNATURE a. Signature of the owner or operator. b. Title of the person signing this application and the date it was signed. SEND APPLICATION AND PAYMENT TO: ERIE COUNTY COMMISSIONER OF FINANCE 95 FRANKLIN STREET - ROOM 906 BUFFALO, NEW YORK 14202
GUIDELINES FOR TEMPORARY FOOD STANDS 1. All temporary food service stands must have a valid Health Permit to operate. 2. The use of home canned or home prepared food is absolutely prohibited. 3. Cook poultry until internal temperature reaches 165 F. Cook pork until internal temperature reaches 150 F. Cook eggs until internal temperature reaches 145 F. Cook ground meat until internal temperature reaches 158 F. Cook all other foods to 140 F or higher. Hot foods must be maintained at 140 F or above. All cooked foods that are cooled must be reheated to 165 F if served hot. 4. Care must be observed in food storage adequate refrigeration is important. Cold foods must be maintained at or below 45 F at all times. 5. Provide a metal stem thermometer (0-220 F) to measure the temperature of foods, both cold and hot. 6. Keep time between preparation and serving as short as possible. 7. The menu should be limited to avoid leftovers. Hazardous food items requiring extensive preparation must be prepared in a permitted food service establishment. 8. Ready-to-eat foods must not be handled during preparation and service. Use plastic gloves, a ladle, tongs or deli-wrap. KEEP HANDS CLEAN. 9. HAND WASHING FACILITES must be provided at each food stand. Facilities will consist of soap, paper towels and a container equipped with a tap or spigot to produce a stream of water. Waste water must be collected in a receptacle and disposed of in a sanitary manner. (Hand washing signs must be posted.) 10. Convenient and adequate toilet facilities must be available. 11. All food handlers must be free from illness, boils, sores and cuts, and use hygienic food preparation practices. NO SMOKING IN FOOD STANDS. 12. All single service products and food items, including ice, must be stored a minimum of 6 above the ground or floor surface. 13. Food handlers must wear clean clothing. Hats and/or hair restraints are required. 14. Condiments for self-service must be provided in approved closed dispensers or single service packages. 1
15. CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES AND EQUIPMENT before, during and after use. Wiping cloths must be kept clean and stored in a container of sanitizing solution. 16. Food and eating utensils must be protected from customers. Easily cleanable counter protector devices (covers) are required to protect food when placed on display. 17. Single service disposable plates and flatware are required for service to the public. All beverages that are dispensed must be in single service cups. 18. For the washing of utensils, pots and pans; the minimum requirement is a 3 compartment sink or 3 containers, for wash, rinse, and sanitize (with bleach). 19. Wet storage of packaged food and beverages is prohibited. Canned beverages may be stored in containers of chopped ice with the drain open. 20. Only chipped, crushed or cubed ice, obtained in bags from approved sources can be used in the manufacture of foods or be permitted to come in actual contact with food. 21. Cleaning compounds, sanitizers and toxic items must be properly labeled and stored away from food. 22. Keep foods covered to protect them from insects. Place garbage and paper wastes in a refuse container with a tight fitting cover. Dispose of waste water in a sewer or public toilet. Waste cooking grease must be disposed of in an approved receptacle. 23. Design your booth with food safety in mind. All booths must have an overhead covering. The ideal booth will be entirely enclosed except for the serving windows and have only one door or flap entry. Clear plastic or light colored screening on side walls will aid visibility. Only food workers are permitted inside the food preparation area. All animals must be excluded from booths. 24. The public must be protected from hot grills, gas cylinders and other dangerous items. A fire extinguisher is required at each stand. ERIE COUNTY DEPARTMENT OF HEALTH ENVIRONMENTAL HEALTH SERVICES FOOD SERVICE PROTECTION PROGRAM (Rev. 12/08jaj) Call (716) 961-6800 with questions or comments 2