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2. A temporary food service establishment is defined as service of food at a location for less than ten (10) consecutive days in conjunction with a single event or celebration. It is the responsibility of the individual vendor to obtain temporary food permits for each food booth per individual event. This application must be filled out completely and submitted back to our office at least 5 days before the scheduled event. Late applications will be subject to not being approved, and incomplete applications may not be accepted. Application for a permit to operate does not guarantee that a permit will be granted. Permit approval is based upon compliance with state and local health ordinances, and with other applicable departmental requirements.
   Contact the City Health & Food Safety Division at 830-221-4070 or by email at health@newbraunfels.gov
   
4. Permit Fees: Non-Profit - $25.00 Applicant must submit Copy of Non-Profit Tax I.D. Number.
   (NPO number can be submitted at attachment link at the bottom of the application
   PERMIT FEES: FOR PROFIT - $75.00
   Permit Fees for Sampling - $0.00 * Applicant must comply with the sampler requirements.
6. Here is a link with additional information on temporary food establishments
   Temporary Food Establishment Information
8. Event Information
10. Name of Special Event*
12. Address Of Event*
14. Dates of Event*
16. Hours of Event*
18. Time that serving / selling will start*
20. Event Sponsor*
22. Event Sponsor Contact Person*
24. Event Sponsor Contact Person Phone*
26. 
    
28. Vendor responsible for Temporary Food Service Operations
30. Booth or Concession Name*
32. Name of Responsible Vendor/onsite contact person*
34. Other Onsite Contact Person(s) (provide names and phone numbers):
36. Phone Number*
38. Email Address*
40. Address*
42. 
    
44. Food & Booth information
46. MENU
    Provide the food items that will be produced or provided as well as where the products are coming from. (Example HEB, Walmart, Sam's, Costco, etc.) Only the food items that are listed will be allowed. Any food items being offered that are not listed are subject to onsite destruction.*
48. 
    
50. METHOD OF PRODUCTION
    Describe in detail the method of service & production: Example; All meat items are “smoked” only heat & serve is required. Example; potatoes will be washed & spiral cut on-site; all condiments for hamburgers will be prepared on-site. Example; all hotdog condiments will be offered from “squeeze dispensers” or will be individually packaged portions.
    *
52. 
    
54. BOOTH DRAWING
    Attach a detailed drawing/site plan of your booth operation. The drawing needs to include, cooking operations, tables, hand washing & sink locations, if you are using a tent, what type of material will be on the ground, and any accessory equipment. Note: service area must be covered (tent), tables must be skirted to the ground, flooring is required, screening on 3-sides is required for any extensive on-site preparation, etc.
    You can also attach any additional information to assist with staff review of this application. You can also attach a copy of your Non Profit Number at this time.*
56. 
    
58. All of the information contained in this application is true and correct to the best of the applicant’s knowledge and belief. Applicant acknowledges that the permit applied for shall be subject to all provisions of the codes and statutes and all rules adopted under the codes and statutes of the State of Texas governing food service operations. Applicant attest to have read associated information in this application which details responsibilities and requirements for the concession operation and agrees to comply with requirements acknowledging that failure to comply may result in immediate cessation of operations. Please acknowledge the above information by providing your name and date below.
60. Your Name*
61. Date*
Leave This Blank:


63. 1. Receive an email copy of this form.
64. Email address

    This field is not part of the form submission.

65. Submit

* indicates a required field