Vendor Application

Dublin Peanut Festival

PO Box 561

Dublin, NC 28332

Phone - 910-872-0390 or Cell 910-584-1929 (Tissie Mainess)

Phone - 910-648-2862 (Donnie Todd)

E Mail- mmainess@yahoo.com

Name   -----------------------------------------------------------------------------------------  

Address -----------------------------------------------------------------------------------------    

Telephone---------------------------------------------------------------------------------------   

E-Mail (not necessary) -------------------------------------------------------------------------

Types of Craft(s) ------------------------------------------------------------------------------   

Types of Food(s) ------------------------------------------------------------------------------

Signature ---------------------------------------------------------------------------------------   

 ·         Food Vendors – 

If you are a for profit food vendor, you will need to have with you your food
permit provided by the Bladen County Health Department.
Click HERE to Print a Copy of the Bladen County Health Department Food Permit

Not for profit food vendors need only to have your tax number with you. 

 ·         Should you need electric power, you will have to supply your own generator.   

·         Water spaces are limited. Vendors will need to provide their own water hoses, Y’s and T’s for hook up.  

·         Craft vendors- your tents should be no larger then 10 X 10. Spaces will be 12 X 12.

Bladen County Health Department
TEMPORARY FOODSTAND EVALUATION CHECKLIST

_____Hair Restraints (baseball hat, hairnet or visor) 

_____Food covered and protected (cookers and griddles exposed to the public, dust or insects must be protected by glass, screens or tents and exposed only as much as may be necessary to permit serving and handling of food). 

_____Refrigeration: 45ºF or less with accurate air thermometer 

_____Utensils and equipment protected (clean and covered) 

_____Utensils sink with drain boards or counter space large enough to accommodate largest (i.e. pots, skewers, racks, spoons, etc.)

_____Clean location and equipment

_____*Metal stem-type thermometer accurate to ±2ºF (0-220ºF)

_____*Properly mixed sanitizer (50 to 100ppm chlorine) in a labeled spray bottle for the use of all clean food-contact surfaces 

_____*Sanitizer test strips

_____Approved employee hand-washing facilities/hand soap/paper towels 

_____Ability to heat water 

_____Approved food grade hose for potable water connections 

_____Potable running water under pressure 

_____Effective measures taken for fly control (i.e. fans, screens) 

_____Tight fitting lids on garbage cans, approved garbage disposal methods 

_____Ice scoops and separate container for ice used with drinks 

_____Food stored off the floor (potatoes, onions, etc must be stored on a pallet or by other approved means)                  

Note: The vendor has the responsibility of verifying with the organizer or sponsors the availability of water and electrical hookups as well as wastewater disposal at each site for food vendors. A food grade hose is required for all drinking water connections. No disposing of grease and wastewater into the storm drains. Grease receptacles maybe provided at central sites.

 All foods must be obtained from approved sources. Any foods requiring preparation prior to the event will not be allowed. DO NOT PREP FOOD BEFORE RECEIVING A PERMIT; any food pre-prepped will be discarded. Foods such as cream filled pastries and pies or salads such as ham, potato, chicken and crab cannot be served in a temporary food establishment.

Please list below all food to be served. Include your plan to keep potentially hazardous food hot (135’F or greater) or cold
(45’F or less).

The Health Department reserves the right to limit the menu based upon state laws pertaining to TFE’s and the availability of proper equipment.