Hyde Park Jazz Fest September 23 & 24, 2017 Midway Plaisance @ Woodlawn- Chicago, IL Saturday 1-10pm | Sunday 1-7pm Vendor Application 2017 Application Deadline: July 28, 2017 VENDOR DESCRIPTIONS Please specify vendor type on application form. Artisan: An artisan vendor is a skilled manual worker who handcrafts their items. Products are sold by the artist themselves. Merchant: A merchant is an entity who trades in commodities that he did not produce himself. Non Profit: Charitable organizations that are building awareness for their cause. Proof of 501c3 required with application. Food Vendor: Restaurants, grocery stores and institutional food providers selling food and non-alcoholic beverages. Specialty Food Vendor: A food vendor who sells one type of item only (Ex. ice cream, dessert items, etc.) Sponsors: A sponsor is a recognized organization designed to provide goods and services to customers on a national, regional or local level. These vendors want brand exposure and so not sell anything. To be a sponsor please call 773.665.4682 for more information. DO NOT fill out an application. APPLICATION SUBMISSION Failure to submit all necessary documents, applications and fees by the deadline will make your application ineligible for consideration unless, the $50 late fee is fully paid. We do not accept applications via fax. Please note: A $200 deposit check payable to StarEvents is required if renting StarEvents equipment (tents, chairs, etc.) Paying with credit card If all of your documents are in electronic format and you are paying by credit card, submit via email to: [email protected]Paying with check or money order Completed application, deposits and supporting documentation should be mailed to: StarEvents, Inc 1609 W. Belmont Chicago, IL 60657 If you would like to drop off your application in person, please call 773.665.4682 to schedule an appointment. Let us know if you have any questions while filling out your application! Sincerely, The StarEvents Team [email protected]| 773.665.4682 I www.StarEvents.com
Vendor Application 2017Application Deadline: July 28, 2017
VENDOR DESCRIPTIONSPlease specify vendor type on application form.
Artisan: An artisan vendor is a skilled manual worker who handcrafts their items. Products are sold by the artist themselves.
Merchant: A merchant is an entity who trades in commodities that he did not produce himself.
Non Profit: Charitable organizations that are building awareness for their cause. Proof of 501c3 required with application.
Food Vendor: Restaurants, grocery stores and institutional food providers selling food and non-alcoholic beverages.
Specialty Food Vendor: A food vendor who sells one type of item only (Ex. ice cream, dessert items, etc.)
Sponsors: A sponsor is a recognized organization designed to provide goods and services to customers on a national, regional or local level. These vendors want brand exposure and so not sell anything. To be a sponsor please call 773.665.4682 for more information. DO NOT fill out an application.
APPLICATION SUBMISSION
Failure to submit all necessary documents, applications and fees by the deadline will make your application ineligible for consideration unless, the $50 late fee is fully paid. We do not accept applications via fax. Please note: A $200 deposit check payable to StarEvents is required if renting StarEvents equipment (tents, chairs, etc.)
Paying with credit cardIf all of your documents are in electronic format and you are paying by credit card, submit via email to: [email protected]
Paying with check or money order Completed application, deposits and supporting documentation should be mailed to:StarEvents, Inc1609 W. BelmontChicago, IL 60657
If you would like to drop off your application in person, please call 773.665.4682 to schedule an appointment.
Let us know if you have any questions while filling out your application!
F O O D V E N D O R A P P L I C A T I O N APPLICATION WILL BE CONSIDERED ONLY IF THE FOLLOWING ARE INCLUDED:-CITY OF CHICAGO SPECIAL EVENT APPLICATION MUST BE TYPED-COPY OF SUMMER SANITATION CERTIFICATE -COPY OF HEALTH INSPECTION DATED WITHIN 6 MONTHS OF THE FESTIVAL-COPY OF CERTIFICATE OF INSURANCEMULTI-EVENT PERMITS MAY BE OBTAINED DIRECTLY THROUGH THE CITY OF CHICAGO IF YOU ARE PARTICIPATING IN 2 OR
MORE FESTIVALS. PLEASE CONTACT [email protected] FOR DETAILS -ADDITIONAL FOOD ITEMS PAID FOR
OFFICE USE ONLYVendor ID: ____________________________Date Received: ________________________Accepted: ____________________________Rejected: _____________________________
APPLICANT INFORMATIONContact Name_________________________________ Business Name ______________________________________
Business Address__________________________________________________Business located on venue? Yes No
MENU Please list and describe each food item you propose to see and their prices. Be very specific and attach a separate sheet if necessary. StarEvents will use this menu to create your pricing banner so please be accurate. You many offer up to four main items and three side items. Additional items may be listed for a fee of $150 per item.
HYDE PARK JAZZ FESTSEPTEMBER 23 & 24, 2017SAT 1P-10P | SUN 1P-79PMIDWAY PLAISANCE @ WOODLAWN
A P P L I C A T I O N FOOD VENDOR
PAYMENT METHOD (Applications without full payment will not be considered. All credit card payment will add 3.5% + $0.15 processing fee to every charge. Credit Card must be valid until event date.)
Credit Card Number _____________________________________________________________________________
Name on Card_____________________________________________________________________________________
City _____________________________________State________________________Zip____________________
Check # / Money Order #________________________________________________________________________Please Make Payable to: Hyde Park Jazz FestivalMail check or money order to the StarEvents office with a copy of this application.
Name _______________________________________________________
Print Name & Date ___________________________________________
Please return this application and agreement to Star Events and keep a copy of this plus the Terms & Conditions for your records.
1609 W. Belmont Ave.Chicago, IL 60657773.665.4682fax 773.665.4866StarEvents.com
CHECKLIST Sign the bottom of the application
confirming you have read the Terms & Conditions and that all information provided is true
Copy of your current liability insurance with Star Events with the event name listed as additionally insured
Copy of your Summer Sanitation Certificate Completed City of Chicago Special Event
Food License application Copy of Health Inspection within 6 months
of event Enclose full payment Included a separate $200 deposit check
payable to Star Events Include images of your electric plugs
EVENT FEES 10 x 20 Booth Space (full menu food vendor) = $2,495 10 x 10 Booth Space (specialty food vendor only) = $1,248Late Registration Fee $50 (see application deadline) = _______
EQUIPMENT INCLUDED IN EVENT FEESTent (10X10 for specialty, 10x20 for full menu)
Front Counter with Skirting (1 for specialty, 2 for full menu)
Sign Pole Pricing BannerStandard Electric (edison plug outlets only)
ADD’L EQUIPMENT FEESSide Wall $20 X _____ = _______6ft Tables $25 X _____ = _______Chair $10 X _____ = _______Sign Pole $35 X _____ = _______Counter $35 X _____ = _______Electricity $150 X _____ = _______Fencing Around Grill $200 X _____ = _______(Chicago Department of Public Health requires fencing around grills)
TOTAL DUE $__________ IF PAYING WITH CREDIT CARD: ADD 3.5% + $0.15 TOTAL DUE $__________ Please email application to:
Certificate of Insurance Policy #_______ (please include a copy of your insurance)
Summer Sanitation License #_______ (please include a copy of your license)
Please include a $150 rental deposit check payable to Star Events (check # _______)
Deposit will be kept if: Waste/equipment is left after event ends Floor covering (paper/cardboard) is not applied Equipment is damaged
The above mentioned participant hereby submits this application for participation. By signing the application, the participant accepts and agrees to all of the Terms & Conditions in each page of the agreement.
T E R M S & C O N D I T I O N S
1609 W. Belmont Ave. • Chicago, IL 60657 • 773.665.4682 • fax 773.665.4866 • StarEvents.com
APPLICATION DETAILS
Acceptance / Rejection: StarEvents, Inc (SE) will notify each participant if they are accepted or rejected by email to the email address listed on the application no later than (5) days after the application deadline. If accepted, payment will be processed within the next (5) business days. In the event that the participant’s application is rejected, they will not be charged and checks destroyed. SE does not guarantee exclusivity to any participant, nor has the participant relied upon any representation or guarantee of SE regarding the revenues to be generated by the participant.
Refunds: Refunds for booth fees will be issued a full refund of the amount received, minus a $50 processing fee, if the request is made in writing such as an e-mail or certified mail on or before (21) days prior to the festival. However, throughout the season, full refunds will be made to participants on an ongoing basis if the participant requested a corner space, a double booth space, or electricity but the request could not be met. Refunds will not be issued for participants who are dismissed, if the booth is forfeited, or if the participant is in violation of any of the Terms and Conditions. No revenues are guaranteed or implied by SE in connection with participation in the event.
Photos: All Artisan and Merchant vendors are required to provide (2) photos of their work. These photos will be juried and will be used to determine acceptance into the festival. It is of best interest to the participant to use clear, clean, and professional photographs that best represent your complete work. Submitted photos will not be returned. Non Profits and Food Vendors do not need to send in pictures.
Deposit checks: If renting equipment from SE you are required to enclose a $200 rental deposit check made payable to ‘StarEvents.’ This check will only be deposited if the rental equipment is damaged by anything of your doing. These checks will be shredded after the event unless otherwise stated by said vendor. If participant would like the check sent back, participant must submit email request before the event.
Changes to Application: If participant wishes to change their application, they must submit a new application with the changes clearly indicated no later than two weeks before the event. Any changes made via phone will not be permitted.
Application Deadline: Applications must be received by application deadline. Applications received after the deadline can also be considered for acceptance but will need to include a $50 late fee. Once “Sold Out” is stated on the website under event, the event will not accept any other applications. Please call the SE office if you have any questions regarding festival openings.
EVENT DETAILS Participation: The participant desires to participate in the event by providing merchandise, services and information to our general public. If the participant’s application is accepted by SE, the participant agrees to offer only those items listed on the application, no other merchandise will be permitted without prior written consent of SE. The participant agrees not to sell or distribute merchandise that: SE deems inappropriate or derogatory; or uses the event logo, the event name, or any other likeness associated with our event without prior written consent of SE.
Set-up: Participants need to check in with a SE representative upon arrival as booth spaces might have changed. DO NOT set up in a space until checking in with SE. Participants will be
T E R M S & C O N D I T I O N S
1609 W. Belmont Ave. • Chicago, IL 60657 • 773.665.4682 • fax 773.665.4866 • StarEvents.com
able to pull their car up to the booth space to unload their merchandise ONLY. This is to help car traffic on the venue during set up. The participant will forfeit the assigned booth space if unoccupied by the start of the event. Load in letters will be sent via email no later than (1) week before the event.
Parking & Vehicle Storage: All vehicles must be removed from the venue no less than (1) hour before the start of the event. Street parking may be available as well as pay parking operations. SE is not responsible for providing any parking. Any vehicles left on the venue or within event barricades will be towed. Absolutely no vehicles will be allowed on the venue no less than (1) hour before the fest starts. You are only permitted to bring your car on the venue to pack up if approved by a SE representative.
Tear Down: Participants will be able to tear down (1) hour after the end of the event or when approved by a SE representative. All items left on-site after the close of the event (i.e. food vendor grease buckets, cement blocks, broken personal equipment, etc.) will be disposed of and your deposit check will be kept or you will be charged a $200 to the payment method on file.
Hours of Operation: We ask all participants to remain open for the duration of the event hours. Participants may begin to close their operation (1) hour before the advertised close of the event. Exceptions for hours of operations may be made. Please notify us (30) days in advance if you foresee a need to close your operation early. In the event an early closure is granted, participant must remove operations by hand or cart. Vehicles are not allowed on the venue during event hours under any circumstances.
Booth Security: The participant will be solely responsible for items left in their booth overnight. We are not responsible for any items lost, stolen or damaged. Off duty police will patrol the grounds overnight but will not be able to watch every space at all times.
BOOTH REQUIREMENTSIf the participant’s application is accepted, SE will assign space on the venue for the participant. All merchandise, equipment and materials must fit inside the assigned space. Display and storage outside of the allocated booth space is not allowed. Additional space can be made if purchased and if available on the venue. The location of participants space will be determined by SE. If store is on the venue, we will try to put you in front of your store if within the vendor space area.
Equipment: You must have a WHITE tent to participate in a SE production. If you do not have a WHITE tent, you must rent one from us in order to participate in the event. Tents can not exceed 10 feet in height. All tents must be properly weighted prior to the start of the event. Weights are provided with rental tents only. SE is not responsible to weigh down your personal tent.
Signage: All signage must be clean and properly placed. SE has the right to ask you to remove signage if not presented in the appropriate manner. Signage may not be flown or raised above the tent canopy and sign pole. Please feel free to call our office for specific instructions.
Sound Restrictions: Participant agrees to not have amplified sound of any type within booth. Participants with amplified sound may to asked to vacate space and will not receive a refund. Amplified sound has been determine to create conflict with adjacent participants. Please respect your neighbors.
T E R M S & C O N D I T I O N S
1609 W. Belmont Ave. • Chicago, IL 60657 • 773.665.4682 • fax 773.665.4866 • StarEvents.com
Electricity: Electricity is only available by renting from the event. Participants will be restricted from using personal generators due to the noise, exhaust, and safety factors. If needing electric, make sure to tell us 30 days prior to the event so we can place you on the map accordingly. Participants found to be using our electrical sources without prior payment will be charged the $150 electric fee onsite.
Maintenance: Participants are solely responsible for the appearance of their space. The participant shall maintain its space in a neat, clean and sanitary condition. Participants will clean their space to original condition during tear down or they will be charged a $50 clean up fee.
GENERAL POLICIES: Dismissal from the event: In the event the participant is dismissed from the event, they will be asked to vacate the booth space immediately, take all belongings, and will not be allowed to participate for the remainder of the event. The participant may be dismissed or removed from the event if found to be in violation of any of the Terms and Conditions
Legal Liability & Insurance: The participant shall comply with all local, federal, state and municipal laws and ordinances in operation of its booth during the event and shall insure its merchandise against loss by theft or damage. The participant hereby releases SE and it’s Client, officers, directors, members, and employees from any and all claims for, and agrees that SE and the Client, officers, directors, members, and employees shall have no responsibility for personal injury sustained by the participant, its agents or employees, or damage to, or loss or destruction of, the participant’s properties. The participant further agrees to indemnify and hold SE and the Client, its officers, directors, members, and employees harmless from and against any and all claims for personal injury, damage to property or theft occurring in or about the event area, whether to the participant, its agents or employees or any third party, caused in part of in whole by the participation of the participant in the event.
Conduct: All vendor booths and load-in vehicles inside the venue are subject to search by event security at any time. Any vendor staff found to be storing, transporting, selling or facilitating the sales of illicit substances or involved in any illegal activity will be immediately ejected from the event and turned over to the Chicago Police Department. In addition, the entire vendor operation and staff accosted with the violator will be immediately ejected from the event and will lose all right to fees and deposits. There is absolutely zero tolerance for illegal activity at SE festivals.
SUMMER FESTIVALS 2017SPECIAL EVENT PRICING THROUGHOUT THE EVENT**
36” X 72” - w/ MIRROR: $487.5030” X 60” - w/o MIRROR: $120
HOT BOX &HEATER: $270.00
BAKER’SRACKS: $67.50
23 CU FT: $420.0046 CU FT: $578.00 $300.00
CHARCOAL GRILL: $127.50PROPANE* GRILLS: $337.50
GRILL HOOD: $75GRIDDLES
PROPANE* & ELECTRICDEEP FRYERS
PROPANE* & ELECTRICELECTRIC CHAFING DISHESPROPANE* CHARBROILERS HOT PLATES - SINGLE & DOUBLE
PROPANE* BURNERS
7.5 QT: $67.50PROPANE*: $187.50ELECTRIC: $280.50
24k BTU, SINGLE BURNER: $97.5090k BTU, SINGLE BURNER: $127.5024k BTU, DOUBLE BURNER: $127.50$187.50
PROPANE*: $337.50ELECTRIC: $112.50
CARVING & WARMING STATIONSFREEZERS14 CU FT & 23 CU FT
CONVECTION OVENS REFRIGERATOR PREP TABLES ELECTRIC STEAM TABLES
14 CU FT: $262.50 23 CU FT: $427.50
LAMP & BOARD: $67.50LAMP ONLY: $42.00 $225.00
110 - 120 VOLT: $187.50220 - 240 VOLT: $337.50 $337.50
(1) To assure availability order ASAP (2) A reservation is con�rmed upon receipt of rental fee deposit (3) Some equipment requires acleaning deposit (4) Cleaning deposit will be refunded following the event if equipment is returned in very good “wiped-o� condition”
Call or visit our website, for more information708/210-1200Other equipment available.
* PROPANE TANKRENTALS AVAILABLE
** ADDITIONALCHARGES FOR PICKUP
AND DELIVERY
FOOD A. All food shall be clean, wholesome, free from adulteration and
misbranding.B. All food and drink sold or served must originate from licensed food
sources.C. All fruits and vegetables, for cooking and ready-to-eat, must be washed
with clean drinking water prior to service.D. No food or drink cooked or prepared in the home or other unlicensed
facility (home canning and baking included) will be allowed to be sold,served or given away.
E. Only clean drinking water, such as commercially bottled drinking water,may be used for food preparation tasks, cooking, cleaning and handwashing.
CONTAINERS AND LABELS A. All beverages must be sold in the original container or from dispensers
filled in licensed facilities. Food not in an original container shall beproperly labeled.
B. Milk for drinking purposes shall be dispensed from an unopened,commercially filled package, not exceeding one pint in capacity.
FOOD PROTECTION A. All food must be shielded from the public with some type of protective
covering, such as a sneeze guard or be dis played at least six (6) feetfrom the public to prevent malicious handling or contamination.
B. Customer self-service is prohibited.C. All perishable foods shall be stored in a manner to protect against
spoilage. Refrigeration is required. Cold packs, ice and dry ice are alsorecommended. Hot holding facilities are required.1. All potentially hazardous foods requiring refrigeration must be
maintained at an internal temperature of 40o F or below.2. Hot foods, after appropriate cooking, shall be kept hot (>140o F) until
served.3. Precooked food (permitted only from licensed facilities) must be
rapidly reheated to at least 165o F prior to hot holding or service.D. Ice shall be obtained from a licensed commercial source in either
chipped, crushed or cubed form and shall be received in single useclosed bags. Ice must be stored in clean and sanitized storagecontainers which are self- draining. The ice must be protected from dust,insects and other potential contaminant’s.
E. All food shall be stored off the ground (e.g. on pallets or shelves 6"above ground) and shall be covered to prevent contamination by dust,insects, rain and other contaminant’s.
F. Storage of food in undrained ice is prohibited, except that cans of non-potentially hazardous beverages (e.g. soft drinks, beer) may be so storedwhen the water contains at least 100 ppm chlorine (1 tablespoonhousehold bleach per gallon of water) and is changed at least twice dailyor more if needed to maintain the chlorine sanitizer at that level. Chlorinetest steps shall be provided at each booth to test that the chlorine in thewater is at least 100 ppm.
G. The food preparation area shall be sanitized after each use to minimizecross-contamination.
H. Frozen potentially hazardous foods shall be thawed in a mechanicalrefrigerator (40o F or below), or in cold running potable water at alicensed facility, or cooked frozen.
I. All potentially hazardous foods must be cooked to the required internaltemperature. Improperly cooked product will be disposed of.1. Preheated cooked foods, poultry and stuffed meats shall be cooked
to an internal temperature of 165o F.2. Pork and hams-155o F.3. Beef-155o F. Ground meat for hamburgers, etc, and other
comminuted meat products shall be cooked to an internaltemperature of 155o F.
J. Condiments (e.g. catsup, mustard, sugar, etc.) shall be individuallypackaged or dispensed from a container, such as a squeeze bottle orpump dispenser, which protects the condiment from contamination.Other condiments such as chopped onions, pickles, hot peppers, etc.,shall be dispensed from containers with self-closing lids.
K. No bare hand contact with ready-to-eat foods. All food and ice shallbe handled with scoops, tongs, spoons, deli paper or other appropriateutensils. Ice shall not be hand-dipped or dispensed by dipping into theice with a glass or cup; ice tongs or scoops are required.
L. Serving utensils shall be stored either:1. In food with the handle extending out of the food;2. Stored clean and dry;3. Stored in a water solution containing 100 ppm chlorine that is
changed at least twice daily or more often to keep both the waterand containers clean.
M. All potentially hazardous foods must be removed from the booth at theend of the day. Foods requiring refrigeration overnight (at 40o F orbelow) must be stored in shallow containers (>2 inches or less) withinthe monitored refrigerated vehicles at the site or stored at theoriginating licensed retail food establishment. Leftover prepared foodsmust be properly disposed of at the end of each day. No re-service ofleftovers is permitted.
N. Each mechanically refrigerated unit shall be provided with athermometer which is accurate to plus or minus 2o F.
O. Each stand that serves potentially hazardous foods shall have and usea metal stem-type food thermometer to assure the attainment andmaintenance of the temperature requirements. This thermometer shallbe numerically scaled in 2o F increments from at least 0o F to 185o F,and be accurate to plus or minus 2o F.
BOOTH CONSTRUCTION A. The walls and ceiling shall be made of wood, canvas or other material
which protects the interior from the weather.B. All wood framing shall be freshly painted so that it is easily cleaned
and non-absorbent.C. The flooring of the booths shall be covered with a minimum of one
layer of double-faced Kraft box board material.D. Food- and grease-stained segments shall be replaced on a daily basis
as a minimum or more often as needed.E. Any water soaked material shall be replaced immediately. Sufficient
quantities of box board should be immediately available to accomplishthis requirement.
TOXIC MATERIAL A. No toxic material or chemicals shall be stored in or around the food
service area. Any chlorine solution container, when used, must beproperly labeled and handled under the direct supervision of theSummer Festival Certificate holder. 9
Please read these selected pages from the Summer Events Resource Guide to better help you prepare for our festivals.
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PERSONNEL PERSONAL HYGIENE A. The following individuals shall NOT work in a food establishment:
1. Personnel with infected cuts, burns, or boils on their hands or arms, and/or
2. Personnel with diarrhea or who are carriers of a food-borne pathogen, and/or
3. Personnel with respiratory infections. B. Fingernails shall be cleaned and trimmed; excessive jewelry shall not be worn. C. Hands and arms shall be washed with clean water and soap, before
starting work, after using the toilet, handling money, handling raw products, coughing and sneezing and as frequently as necessary to maintain clean hands and arms.
D. Hand washing facilities shall be provided and used in each facility. The minimum acceptable arrangement shall be a hand washing station, potable water, soap, and paper towels. Common towels are prohibited.
E. Personnel shall wear clean outer clothing. No sleeveless shirts, such as tank or halter tops, are permitted.
F. Personnel shall wear effective hair restraints, such as hairnets or billed "baseball caps" where the hair is covered and contained. Visor caps or hair spray are not considered adequate. Mustache or beard restraints shall be used for any facial hair exceeding one (1) inch in length.
G. Eating, smoking or other use of tobacco is prohibited in the food preparation area.
FOOD EQUIPMENT A. Only single-service customer utensils (forks, spoons, knifes, cups and
plates) shall be provided to the customer. No single-service article may be reused.
B. Single-service articles shall be stored off the ground and protected from contamination in storage and dispensing. The utensils shall be dispensed handle-first from containers.
C. Single-service cups shall be dispensed from an approved tube dispenser or from the original plastic shipping wrap surrounding each stack of cups. The cups shall be dispensed in a manner that prevents contamination of the interior or exterior lip of the cup.
D. On-site dishwashing is not permitted; vendor must supply enough sanitized cutting boards and utensils to meet the daily needs. All dirty utensils and equipment must be taken to a licensed facility for washing, rinsing and sanitizing.
E. Food contact equipment and surfaces shall be smooth, easily cleaned, non-absorbent, in good repair, and of food- grade material. Chipped or glazed enamelware, galvanized surfaces, and non-food grade wood surfaces (i.e. not an approved wooden cutting board) are not approved food contact surfaces. Wooden daubers are prohibited.
F. Cooking surfaces shall be cleaned at least once a day, and more frequently if needed.
G. Wiping cloths used for cleaning food contact and non-food contact surfaces shall be kept clean and stored in separate, clearly labeled containers. These containers shall contain a sanitizing solution of 100 pp
chlorine (1 tablespoon per gallon of water). The water shall be changed every four (4) hours during operation.
WASTE A. Waste water-a minimum of one 55-gallon drum open at one end
covered with tightly fitted 1/4" mesh screening shall be required of each vendor to receive food preparation waste water. Additional drums may be necessary for large operations. Each waste water drum (including beer icing barrels) shall be pumped out nightly by a contractor who has vacuum truck equipment. The accumulated water must be delivered to the Metropolitan Water Reclamation District for Disposal. Do not dispose of this waste water in the public sewers at the site.
B. Cooking oils and grease-Each vendor who performs deep-frying shall be required to provide one (1) open end 55 gallon drum with a solid lid in which all generated waste oil and grease will be disposed of. This waste must be collected nightly by a grease rendering contractor for proper disposal. Do not dispose of this waste grease in the public sewers at the site.
C. Charcoal ash-any vendor who operates a charcoal fire cooking table shall be required to provide one open end 55 gallon drum with a tightly fitting lid for ash disposal. Additional drums may be necessary as the ash is not collected until the end of the event to minimize the residual fire potential.
D. Container identification-each vendor's drums purpose shall be clearly marked on its side and each shall be color coded as follows:
1. Blue-waste water 2. Black-grease 3. Red-charcoal/ash waste 4. Yellow or brown-trash
BOOTH CONSTRUCTION A. The walls and ceiling shall be made of wood, canvas or other material
which protects the interior from the weather. B. All wood framing shall be freshly painted so that it is easily cleaned
and non-absorbent. C. The flooring of the booths shall be covered with a minimum of one
layer of double-faced Kraft box board material. Food- and grease-stained segments shall be replaced on a daily basis as a minimum or more often as needed. Any water soaked material shall be replaced immediately. Sufficient quantities of box board should be immediately available to accomplish this requirement.
If there are any questions or a pre-event consultation is needed, please contact the Food Protection Division of the Chicago Health Department at (312) 746-8030.
