This Agreement is between Lake Elsinore Community Foundation, Event Hosts, and the Food Vendor.

By submitting the Vendor Application, and Upon Approval, to Attend Our Event, Food Vendors Agree to the Following:

• Name of facility in at least 3” high lettering and city, state, zip code and name of the operator shall be in at least 1” high lettering legible and clearly visible to patrons.
• Hand washing facilities shall be provided at operations handling any open food. Hand washing facilities shall be properly stocked with warm (minimum 100°F) water, soap, and paper towels and used as often as necessary to keep hands clean and protect food from cross-contamination. Note: gloves and/or hand sanitizer are not approved replacements for hand washing.
• All food and beverage items will be stored, displayed, prepared/processed at an approved facility.
• Cold and hot holding equipment shall be provided to ensure proper temperature control during transportation, storage, and operation of the temporary food facility.
• All potentially hazardous foods will 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. Probe thermometers shall be provided to monitor temperatures.
• Ice is considered a food and shall remain off the ground, stored in clean, sanitized food grade containers and properly dispensed by the operator of the temporary food facility or in an approved bulk dispensing unit(s).
• All equipment shall be maintained in a clean and sanitary condition.
• Equipment shall be washed in warm (minimum100˚F) soapy water, rinsed and sanitized either in a 3-compartment warewashing sink or 3-bucket system as approved by this Department depending on length of event. Sanitizer testing equipment shall be on-site to measure concentration of sanitizer.
• Temporary Food Facilities handling any open food must provide completely enclosed booths.