2019-Community-Market-Application-Updated “Dedicated to Quality Service”
www.cityofdenton.com
Farmers Market
Event Application
Consumer Health Division 215 E. McKinney St. Denton, Texas 76201 Office 940.349.8360 Fax 940.349.7208
YOUR APPLICATION SHALL BE RECEIVED AT LEAST 14 DAYS PRIOR TO THE EVENT. APPLICATIONS RECEIVED LESS THAN 2
DAYS PRIOR TO THE EVENT MAY NOT BE APPROVED OR THE MENU MAY BE RESTRICTED. ONCE THE APPLICATION IS
APPROVED, NO CHANGES MAY BE MADE WITHOUT APPROVAL BY A HEALTH OFFICER. UNAUTHORIZED CHANGES MAY RESULT
IN A PERMIT SUSPENSION.
$324.00 Farmers Market Permit per Year $81.00 Farmers Market Permit per Month
Name of Booth: _____________________ Contact Person:___________________ Email: ___________________
Home Address: ______________________ City: _______________ Zip: ________ Phone: _________________
Farmer’s Market: ___________________ Market Coordinator: __________________ Phone: _______________
Market Address ___________________________________City: ___________________Zip: _______________
Market Dates: _____________________________________________Market Hours: ______________________
List the location where the food is prepared & stored and which city permits that location.
Facility Name: _______________________Address: _____________________City: ____________Zip: ______
Permitting Agency: _____________________________ Dates & Times Kitchen Used: _____________________
MENU (including beverages, and all extra ingredients served) and PREPARATION PROCEDURES:
Check which preparation procedure each menu item requires at the Restaurant:
Food Thaw Cut/
Assemble
Cook/
Bake
Cool Cold
Holding
Reheat Hot
Holding
Portion/
Package
Storage
Check which preparation procedure each item requires at the Market:
Food
Cold
Holding
Cook/
Grill
Reheat Hot
Holding
Assemble Other
*NOTE: If your preparation procedures cannot fit these charts, please list all of the steps in preparing each menu item on a separate sheet.
“Dedicated to Quality Service”
www.cityofdenton.com
How will you provide temperature control for potentially hazardous foods? Circle as many as you will be using.
Foods must be 41°F or colder, or 135°F or hotter. Check with your digital thermometer
Hot holding: steam table, oven, BBQ, gas grill, wok, steamers, stove, hot holding case, other (list) ________
Reheating or cooking: oven, BBQ, gas grill, wok, steamers, stove, other (list) ________________________
Cold holding: refrigerator, refrigerated truck, refreezable ice/cooler, dry ice/cooler, drained iced, freezer, other
(list) ______________________________________________________________________________
During Transport: ________________________________________________________________________
Booth Description:
Floor ____________________________Roof ____________________Walls**__________________________
Ceiling shall be of wood, canvas, or other material that protects the interior of the booth from the weather,
windblown dust, birds, and debris. Floors shall be of a cleanable material, not grass or dirt. (Examples of flooring:
concrete, machine-laid asphalt, dirt or gravel if covered with mats, removable platforms, duckboards, or other
suitable materials that are effectively treated to control dust and mud.) **Screening for walls may be required if
flying insects and other pests are present.
BOOTH REQUIREMENTS MUST BE IN PLACE BEFORE PERMIT WILL BE ISSUED. A
LIST APPEARS ON NEXT PAGE:
I acknowledge receipt of a copy of the food booth requirements and understand that failure to comply with the
City of Denton Ordinance may result in citations for violations and/or closure of the booth until violations are corrected:
Signature of Operator ________________________________________ Date ___________________________
(Signing this application indicates that all guidelines will be met)
“Dedicated to Quality Service”
www.cityofdenton.com
FARMERS MARKET FOOD BOOTH REQUIREMENTS:
1. Provide a gravity flow handwashing station in your booth. This consists of an insulated container, with a
capacity of 5 gallons or more, filled with warm water (100°F). The container shall be equipped with a
spigot that can lock in an open position. Also, provide a tub or bucket for waste water, pump soap dispenser,
and paper towels. You shall check the handwashing facilities throughout the day and refill when needed.
WASH HANDS OFTEN!
2. Barehanded contact with ready to eat foods is prohibited. Use disposable gloves. Sick food workers shall
not be present.
3. Provide a sanitizer solution for wiping cloths. This solution shall consist of at least 1 teaspoon of bleach per
gallon of water.
5. Provide a digital stem thermometer if you serve potentially hazardous foods. Check temperatures frequently.
(41°F or colder - 135°F or hotter)
6. Foods prepared, cooked, or displayed on the front counter shall be protected with a sneeze guard.
7. Have copies of food handler cards available in the booth.
8. Provide potable water from an approved source.
9. Dispose of all wastewater into the sanitary sewer. Disposal of wastewater in storm drains or on the ground is
prohibited.
10. Have a (3) container setup for ware washing prior to preparing food. The requirements for each container
are as follows:
1) Washing container - Soapy water for washing utensils or anything that needs washing
2) Rinsing container - Clean water for rinsing utensils
3) Sanitizing container (test strips) - Water that has bleach (1 tablespoon per 1 gallon of water) or other
approved sanitizer. (Refer to TFER)
11. Storage. All food and single service utensils, napkins, etc., shall be stored at least 6 inches off the ground.
12. Only food from approved sources will be permitted. Home preparation or storage of food at home is
prohibited. All condiments, including relish, ketchup, etc. available for customers shall be in single service
packets, or dispensed from sanitary dispensers. Single service plates and utensils shall be provided.
13. Foods shall be protected at all times. Open or unprotected displays of food will not be permitted. All food
and food supplies are to be stored a minimum of six (6) inches off the ground.
14. Ice used for human consumption shall be stored properly, and be separate from ice used to refrigerate food,
drink bottles, or cans.
“Dedicated to Quality Service”
www.cityofdenton.com
15. All employees shall wear clean clothes and effective hair restraints.
16. Eating, drinking, and/or using tobacco, in any of its forms, is prohibited in food preparation or service areas.
Drinks are allowed only if they are covered with a lid and consumed through a straw.
17. All trash shall be contained in leak-proof, non-absorbent containers lined with plastic bags, and covered.
18. Toxic items shall be properly labeled and stored away from food or food supplies
19. A fire extinguisher is required at each food booth.
20. Animals shall be kept on a leash a minimum of 10 feet away from any food booth.
**** Please note: Your Health Permit will be delivered to you during inspection****