Environmental Health • 108 E. Mountain Street • Seguin, TX 78155
Janna Phanthaphonsy • (830) 386-2214 • jphanthaphonsy@seguintexas.gov
Terrance Root • (830) 401-2432 • troot@seguintexas.gov

APPLICATION FOR TEMPORARY FOOD PERMIT
Name of Temporary Food Establishment: 
Name of Owner:	
Address of Responsible Owner:	
Email Address (Required):                                                        Contact Phone #:	

Event Information: 
Name of Single Event or Celebration:	
Date and Time of Single Event or Celebration: 

Start Date (MM/DD/YR):                                           End Date (MM/DD/YR):

Start Time:                                             End Time:	
Location of Single Event Celebration: 

         (Street)                                   (City)             (State)         (Zip)              (Lot/Space #)

Food booth will be:      ______Indoor or _____Outdoor
	
Coordinator responsible for the Single Event or Celebration:

Name:                                                                                       Contact Phone #: 	

Email Address (Required):                                                   Address:	

Menu Information: 

			

IMPORTANT NOTICE! 
•	All foods offered to the public must be from an approved source and proof of purchase documents must be available. 
•	Someone on site must have a state approved food handler permit at time of inspection or attach to application.
•	All manufactured foods must be properly labeled, per the Food and Drug Administration and purchase receipts are required.	

Type of event:   ☐ Profit Event or ☐ Non-Profit Event
NOTE:  If this is a non-profit event, we require a letter from a non-profit organization that will be sponsoring this event.

Signature of applicant: 						Date: 				

Permit Fee:  $25.00 per vendor per event			Permit Amount Paid: 		

* TO BE COMPLETED ON FIRST DAY OF EVENT *
The temporary event has been inspected and is authorized to serve the public.
Signature of applicant: 						Date: 				
Signature of Inspector: 						Date: 				
NOTES: 	

Environmental Health • 108 E. Mountain Street • Seguin, TX 78155
Janna Phanthaphonsy • (830) 386-2214 • jphanthaphonsy@seguintexas.gov
Terrance Root • (830) 401-2432 • troot@seguintexas.gov
*Please submit your application at 
least 14 calendar-days prior to the event*

Environmental Health • 108 E. Mountain Street • Seguin, TX 78155
Janna Phanthaphonsy • (830) 386-2214 • jphanthaphonsy@seguintexas.gov
Terrance Root • (830) 401-2432 • troot@seguintexas.gov

Temporary Food Establishment Self-Inspection Checklist
PRE-OPENING REQUIREMENTS: Mark  all applicable items BEFORE any food preparation begins. 
 Valid Temporary Event Permit and completed Self-Inspection checklist posted in booth. 

 At least one Certified Food Handler (or Manager) present throughout the event. 

 Booth with suitable water repellant roof, sides (minimum of mesh sides), and flooring of concrete, asphalt, tight-fitting wood, or a tarp.

 Approved source of enough potable (drinkable) water for food prep, hand washing, cleaning, and sanitizing of equipment. 

 Accessible hand wash station is set up and ready to use inside the booth. 
o	Approved water source from a container with a spigot that can lock in the open position, 
o	hand soap, 
o	paper towels, and
o	discard bucket. 

 Utensil handwash station is set up and ready-to use inside the booth. 
o	3 containers large enough to hold the largest piece of equipment or utensil. 

 Adequate equipment provided to hold ALL: 
o	Cold food cold, at or below 41F 
o	Hot food hot, at or above 135F 

 Foods/Ingredients from an approved source. 
o	NO FOODS/INGREDIENTS (including slicing, chopping) DONE IN A PRIVATE HOME. 
o	Be prepared to provide receipts/invoices. 

FOOD BOOTH STRUCTURE & OPERATIONS
 Booth large enough to accommodate all food and equipment. 
o	No food prep allowed outside booth.
o	BBQ pits and deep fryers may be placed outside booth, but all cooked foods must be taken back inside food booth. 

 All foods stored inside the structure. 

 All condiments (mustard, ketchup, etc.) must be available in single service packets or dispensed from sanitary automatic dispensers.

 All food contact surfaces must be kept clean and in good repair. 

 Only single-service items are to be provided for customer use. 

 All foods, containers, utensils, etc., must be stored a minimum of 6” above the ground. 

 Properly dispose of wastewater and trash. 

 Live animals are not allowed in cooking area. 

 Children that are under the age of 14 are not permitted to work or be in the booth. 

 Ice for food and ice for consumers must be separate. 

 Open, unprotected displays of food or beverages are not permitted at outdoor events. 

 Adequate restroom facilities must be accessible for personnel. 

 Booth shall be cleaned daily.

FOOD HANDLING
 Wash hands before handling food and between tasks.

 Must have calibrated probe-type thermometer provided to monitor cooking and holding temperatures. 

 Frozen foods thawed in cooler or cold running water. 

 Potentially hazardous foods not left out at ambient temperatures for more than 4 hours. 

EMPLOYEE HABITS
 Employees have no open sores or not affected with communicable disease. 

 Food handlers are wearing clean clothing and hair/beard restraints. 
o	No ornate hand jewelry. 

 Food handlers with false nails or polish should wear gloves. 

 No eating, drinking or tobacco use inside the booth or BBQ/deep fryer area.

Environmental Health • 108 E. Mountain Street • Seguin, TX 78155
Janna Phanthaphonsy • (830) 386-2214 • jphanthaphonsy@seguintexas.gov
Terrance Root • (830) 401-2432 • troot@seguintexas.gov