Booklet Advertisement, Vendor Application - PDF by ihg80385


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									                    ເທສກາຣມະຫາສງກາຣປີ ໃໝລາວນາໆຊາດ
                               ົ        ່
                     2nd International Lao New Year Festival (ILNYF) 
                     Celebrate, Collaborate, Educate & Advocate
                     San Francisco City Hall’s Civic Center  |  Saturday, April 10, 2010   
                     Day Festival: 10am‐5pm | Evening Reception: 7pm‐12am 

                                        ADVERTISEMENT & BOOTH RATES
Program Booklet Advertisement Rates 
Due by March 20, 2010 
       • Full Page color (8.5” x 11”):                            $800 
         Includes link to 
       • Half Page color (7.75” x 4.75”):                         $500 
       • Quarter Page color (3.75” x 4.75”):                      $300 
       • Business card size color (2.5” x 4.75”):                 $150 
Booth Rates 
Early Bird Special 10% Discount by March 5, 2010 
50% refund if cancelled before March 10, 2010                                                           Photo by: Boon Vong 

No refund if cancelled after March 10, 2010 
         • Food Booths  (only 15 available)                       $900             Festival  
             Refundable damage deposit                            $200             Fees 
             Fire Dept. Fire Watch Personnel Fee                  $62.40 
             SF Fire Dept Fuel Permit                             $90/fuel type    City 
             Public Health Application Fee                        $104             Fees 
                                                                                                         Photo by: Boon Vong 
             SF Tax Collector (Health Inspection fee)             $92 
         •   Businesses                                           $700 
         •   Arts/crafts/textiles                                 $500 
         •   Non‐profits/public service                           $400 
                                                                                                    Photo by: Pom Khampradith 
There are only 100 booths available.  
Set up and take down of 10 ft x 10 ft booths provided for vendors, including one table,  
two chairs, three‐sided walls.  Each type of booths have limited numbers. 
Merchandise/food set up begins at 6AM.  
Festival begins at 10AM. Festival ends at 5PM. 
                                                                                                     Photo by: Pom Khampradith 

                                                                                                    Photo by: Vinya Sysamouth 

                                                   Photo by: Boon Vong                                    Photo by: Boon Vong 

                           2nd International Lao New Year Festival | C/O Center for Lao Studies                                     
                  65 Ninth Street | San Francisco, California 94103 | Tel. 415.680.4027 | Fax. 415.565.0204 
                         | Email: sourichanh@lana‐ 
                                    ເທສກາຣມະຫາສງກາຣປີ ໃໝລາວນາໆຊາດ
                                               ົ        ່
                                      2nd International Lao New Year Festival (ILNYF) 
                                      Celebrate, Collaborate, Educate & Advocate
                                      San Francisco City Hall’s Civic Center  |  Saturday, April 10, 2010   
                                      Day Festival: 10am‐5pm | Evening Reception: 7pm‐12am 

                                                                                          FESTIVAL VENDOR FORM
                                                                                                                                                               PLEASE NOTE:  Vendor Application should 
Name of Business (Applicant)                                                                                                                                   be submitted no later than 3 weeks be‐
                                                                                                                                                               fore the Event (50% late fee if less than 2 
                                                                                                                                                               weeks). Food  vendors can submit their 
Contact Name 
                                                                                                                                                               own permits, although it is highly recom‐
                                                                                                                                                               mended that the Festival Committee 
Address                                                                  City                             State                             Zip                collect and submit all vendor permits as 
                                                                                                                                                               a single package. This allows us to know 
Daytime Phone Number                                                                      Cell                                                                 that all food vendors have submitted 
                                                                                                                                                               their permit applications and inspection 
Fax                 Email Address                                                                                                                              fees.  It is recommended that a food ven‐
                                                                                                                                                               dor has knowledge of how to operate a 
                                                                                                                                                               commercial or institutional food opera‐
     YES! WE SUPPORT THE SECOND INTERNATIONAL LAO NEW YEAR                                                                                                     tion and be aware of public  health regu‐
     FESTIVAL WITH THIS FESTIVAL VENDOR BOOTH:                                                                                                                 lations.  Bring plastic tarps to avoid spill‐
                                                                                                                                                               ing oil on the ground. 
                          Early Bird Special 10% Discount by March 5, 2010                                                                                      

                           50% refund if cancelled before March 10, 2010                                                                                       NO FOOD PREPARATION AT HOME! 
                                                                                                                                                               Submit your applications early. 
                            No refund if cancelled after March 10, 2010                                                                                         
                                                                                                                                                               As guest vendor to the International Lao 
     FEE SCHEDULE (Please select all that applies below)                                                                                                       New Year Festival, you are required to 
                                                                                                                                                               keep your area clean and sanitary at all 
     Sale of bottled water is exclusively reserved for ILNYF committee.  
                                                                                                                                                               times, and are expected to leave your 
      BOOTH RATES                                                     
                                                                                                                                                               area in the same condition as received.  
           Food Booth (only 15 available)                    $900    ___________                                                                               **Security deposit of $300 will be re‐
           Refundable damage deposit                         $200     ___________                                                                              turned within two weeks after New Year 
           Fire Dept. Fire Watch Personnel Fee               $62.40     ___________                                                                            upon inspection by us before you leave & 
           Fire Dept Fuel Type Permit                        $90/Type ___________                                                                              clearance by Park & Rec inspection. 
           Public Health Application Fee                     $104    ___________  
           SF Tax Collector (Health Inspection Fee)          $92       ___________                                                                                 Please make checks payable to: 
                                                                                                                                                                   International Lao New Year Festival 
           Business Booth                                    $700    ___________                                                                                       C/O Center for Lao Studies 
                                                                                                                                                                              65 Ninth Street 
             Arts/Crafts/Textiles Booth                                                               $500               ___________  
                                                                                                                                                                         San Francisco, CA 94103 
             Non‐Profit/Public Services                                                               $400             _____________                                         Tel: 415.680.4027   
                                                                                                                                                                            Fax: 415.565.0204 
                                                                                      GRAND TOTAL                                                                    Email: sourichanh@lana‐ 

                    I, the undersigned, have read, understood and agree to comply with the Terms and Conditions of this application.   
      In addition to this “Festival Vendor” and “Terms and Conditions” forms, I will submit the SF Health Dept’s “Food Concession Application” and  
                                SF Fire Dept’s “Fuel Type Permit Application” and “Vendor Acknowledgment Receipt Form”.  
 Print Name                                                                                                                                                               
 Organization/Business Name                                                            
 Signature                                                                                                                     Date            

                                                2nd International Lao New Year Festival | C/O Center for Lao Studies                                                                                         
                                 65 Ninth Street | San Francisco, California 94103 | Tel. 415.680.4027 | Fax. 415.565.0204 
                                        | Email: sourichanh@lana‐ 
                              ເທສກາຣມະຫາສງກາຣປີ ໃໝລາວນາໆຊາດ
                                         ົ        ່
                               2nd International Lao New Year Festival (ILNYF) 
                               Celebrate, Collaborate, Educate & Advocate
                               San Francisco City Hall’s Civic Center  |  Saturday, April 10, 2010   
                               Day Festival: 10am‐5pm | Evening Reception: 7pm‐12am 

                                                                  Terms and Conditions 
1.     Full payment due upon submission of application                             2010, will receive 50% of your application fee within 30 days 
2.     Deadline March 20, 2010  for food booths only                               following  the  event.  Vendor  no‐shows  will  not  be  refunded. 
3.     Acceptance:  Upon  revision  and  approval  of  your  application,          No refunds after March 10, 2010. 
       ILNYF will notify you of your acceptance status. ILNYF reserves  12.  Limitation  of  Liability:  ILNYF’s  liability  under  this  Agreement 
       the right to refuse any applications that do not meet the mis‐              shall be limited to the amount of the fees paid by the Appli‐
       sion and vision of ILNYF.                                                   cant. In no event shall ILNYF be liable for any incidental, spe‐
4.     Space Assignment and Vendor Packets: Accepted vendors will                  cial,  consequential,  or  exemplary  damages,  INCLUDING  BUT 
       be  sent  their  space  assignment  and  information  packets  by           NOT LIMITED TO LOSS OF REVENUE, LOSS OF USE OF EQUIP‐
       April 2, 2010. Booth locations and availability are based on a              MENT  OR  ANY  ASSOCIATED  EQUIPMENT,  COST  OF  CAPITAL, 
       first come first served basis. There are up to 100 booths.                  COST OF REPLACEMENT EQUIPMENT, and DOWNTIME COSTS 
5.     Booth  and  Tables:  One  (1)  10’x  10’  white  booth  with  3‐sided       OR  CLAIMS  OF  CUSTOMERS  OF  APPLICANT.  The  foregoing 
       panel will be erected for you, including 2 chairs and 1 table.              waiver  provisions  shall  apply  to  the  fullest  extent  permitted 
6.     Hours:  Load  in  time  is  6AM—10AM;  Food  booths  ready  for             by law and regardless of fault. As an inducement to ILNYF to 
       inspection  by  9AM.    Hours  of  operations  are  from  10AM—             enter  into  this  Agreement,  Applicant  assumes  all  risks  and 
       5PM; Breakdown is from 5PM—7PM                                              liabilities whatsoever in connection with its use of the prem‐
7.     Food Sales: All food sales need to be in strict compliance with             ises and agrees to be solely responsible for the security of all 
       the rules and regulations of the California’s Department of                 of  its  own  property  and  of  personal  property  under  its  cus‐
       Public Health and city of San Francisco.  Security deposit of               tody  and  control  in  the  premises  and  for  any  repairs  to  or 
       $300 will be returned within two weeks after New Year upon                  replacement  or  compensation  for  such  property  which  may 
       inspection by Festival Committee before you leave & clear‐                  arise out of any theft, loss or damage thereto, and ILNYF shall 
       ance by Park & Rec inspection.                                              have no responsibility thereafter. 
8.     Electricity:  Please  make  sure  to  mark  the  appropriate  box  if  13.  ILNYF’s Termination Rights: ILNYF shall notify the undersigned 
       you  will  need  an  electrical  outlet.  Further  details  will  be        of  any  breach  of  the  contract  terms  as  soon  as  reasonably 
       mailed  to  you  with  the  confirmation  of  your  acceptance              possible. Upon notification, ILNYF may at its options immedi‐
       status.                                                                     ately terminate, cancel or suspend this contract, and thereaf‐
9.     Lost Items: ILNYF is not responsible for any items lost or sto‐             ter. ILNYF shall be entitled to payment in full under this con‐
       len during the festival.                                                    tract. 
10.    Cancellation of Event: ILNYF shall not be liable for any loss or  14.  No Assignment: This agreement is personal to Applicant, and 
       damage  for  cancellation  of  the  event,  failure  to  deliver  pos‐      Applicant shall not assign, transfer, sublicense, in whole or in 
       session of the Premises or requested equipment or its failure               part,  or  grant  any  other  party  the  right  to  use  the  Premises, 
       to  perform  any  other  obligations  hereunder,  due  to  any  cir‐        except with the written consent of ILNYF, which consent may 
       cumstances  beyond  its  reasonable  control,  including  acts  of          be withheld in ILNYF’s sole and absolute discretion. 
       God,  fires,  floods,  wars,  sabotage,  accidents,  power  failures,  15.  Surrender Booth: Upon completion of the Festival, the booth 
       labor  disputes  or  shortages,  governmental  laws,  ordinances,           needs  to  be  surrendered  in  the  same  condition  it  was  re‐
       rules  and  regulations,  whether  valid  or  invalid,  or  any  other      ceived.  Applicant  is  responsible  for  the  cost  of  repairing  any 
       similar or different contingency.                                           damage to the Booth, materials and equipment caused by the 
11.    Cancellation  and  Refunds:  Cancellations  before  March  10,              Applicant, its employees, agents, contractors or guests. 

    I, the undersigned, have read, understood and agree to comply with the Terms and Conditions of this application. 
        Print Name                                                                                                                                                      
        Organization/Business Name                                                                                                                                 
        Signature                                                                                                    Date   

                                       2nd International Lao New Year Festival | C/O Center for Lao Studies                                                                  
                            65 Ninth Street | San Francisco, California 94103 | Tel. 415.680.4027 | Fax. 415.565.0204 
                                   | Email: sourichanh@lana‐ 
 ເທສກາຣມະຫາສງກາຣປີ ໃໝລາວນາໆຊາດ
            ົ        ່
  2nd International Lao New Year Festival (ILNYF) 
  Celebrate, Collaborate, Educate & Advocate
  San Francisco City Hall’s Civic Center  |  Saturday, April 10, 2010   
  Day Festival: 10am‐5pm | Evening Reception: 7pm‐12am 

        2nd International Lao New Year Festival | C/O Center for Lao Studies                   
65 Ninth Street | San Francisco, California 94103 | Tel. 415.680.4027 | Fax. 415.565.0204 
       | Email: sourichanh@lana‐ 
                                                                                               Gavin Newsom, Mayor
                 City and County of San Francisco
                                                                                               Mitchell H. Katz, M.D.
                 DEPARTMENT OF PUBLIC HEALTH                                                   Director of Health

                 OCCUPATIONAL & ENVIRONMENTAL HEALTH                                           Rajiv Bhatia, M.D.
                                                                                               Medical Director M.P.H

                                Special Event Food Concessionaire Application
            This application is to be completed by each food vendor. The sponsor shall collect all the applications and
            submit them as a packet at least two weeks prior to the event.

    Name of Event:                                                        Location:
    Time food concession will be ready for inspection: __________________________________

    Applicant/Company Name:
         Phone: (         )                                                  Fax    (          )
         Number of 10’x 10’booths:
         Number of mobile carts:
         On-site representative:

    Name of facility for off-site preparation
        Phone:      (       )                                                Fax:       (          )
        Travel time from offsite preparation to event location:

    Handwashing facilities (3):        plumbed sink
                                       Warm H2O gravity flow station
    Utensil sanitizing method (3)      3 compartment sink
                                       Other method approved by SFEHS
    Temperature Control Methods: Hot (+140ºF)
                                  Cold (- 41ºF)

                                         Off-site Prep.
                Food Item                                         Cooking Procedures                   Holding Temp. Methods
    ie: raw chicken                            N          Grill to internal temp = 165ºF               Sterno chafing dishes

    I have read and understood the “Temporary Food Facilities Operating Requirements” attached to this form.
    Applicant signature:                                                                Date

    Printed name

Special Events Programs                            1390 Market Street, Suite 210                Phone (415) 252-3828
                                                     San Francisco, CA 94102                     FAX (415) 252-3842
           ເທສກາຣມະຫາສງກາຣປີ ໃໝລາວນາໆຊາດ
                      ົ        ່
            2nd International Lao New Year Festival (ILNYF) 
            Celebrate, Collaborate, Educate & Advocate
            San Francisco City Hall’s Civic Center  |  Saturday, April 10, 2010   
            Day Festival: 10am‐5pm | Evening Reception: 7pm‐12am 


Please make sure your 
food booth have ALL the 
items listed in these pic‐
tures.  The health inspec‐
tor will require each item 
before you are permitted 
to sell food. 

            Food station  
             OPTION #1 

                  Food station  
                   OPTION #2 

                 2nd International Lao New Year Festival | C/O Center for Lao Studies                     
           65 Ninth Street | San Francisco, California 94103 | Tel. 415.680.4027 | Fax. 415.565.0204 
                  | Email: sourichanh@lana‐ 
              San Francisco City and County                                 Gavin Newsom, Mayor
              Department of Public Health                                   Mitchell H. Katz, Director of Health
              Environmental Health Section                                  Rajiv Bhatia, M.D.,M.P.H.
              Special Events Program                                        Director of Environmental Health

                                       Food Vendor Checklist

Use this checklist to ensure that your temporary food facility is prepared for inspection on the day of your
event. Failure to properly prepare for an event can result in unnecessary difficulty in complying with
Health Department requirements and often results in poor food handling.

    Provide a hand wash station with liquid soap and single service paper towels. A potable sink or
    gravity feed water dispenser may be used. In either case, at least 5 gallons of water must be
    provided. Provide a container for waste water

    Provide a utensil washing/sanitizing station with one bucket containing water and detergent for
    washing and a bucket containing 100 PPM Chlorine bleach for sanitizing

    Provide sponges or cleaning clothes. Sanitize sponges and cleaning clothes as needed

    Provide clean outer garments for all employees
    Provide ice chest or refrigerators for cold food storage. Make sure adequate ice is provided.
    Refrigerators must maintain a temperature of 41 degrees Fahrenheit or less. A dial thermometer
    must be provided in each refrigerator

    Provide smooth easily cleanable cutting boards. Boards must be washed and sanitized after each use

    Provide adequate serving utensils.
    Provide sterno to keep foods above 140 degrees Fahrenheit. If a steam table is provided, make sure
    it maintains a temperature greater than 140 degrees Fahrenheit
    Provide platforms for elevating all foods at least 6 inches off the ground
    Provide plastic bags for garbage disposal. Recycle whenever possible.

                              Food Sponsor /Organizer checklist

      provide a list of food vendors/booths
      a site plan as to the location of each booth, restrooms, and all shared utensil washing,
      handwashing and janitorial facilities.

      reproduce the attached handouts and distribute to each participating vendor.

      ensure each vendor is storing and preparing all food in an approved booth/area at the event or in
      a Health Department Permitted Food Facility.

       Consumer Protection               1390 Market Street, Suite 210,           Phone (415) 252-3828
     Special Events Program                 San Francisco, Ca 94102                Fax (415) 252-3842
             San Francisco City and County
             Department of Public Health
             Environmental Health Section
             Consumer Protection-Food Safety Program

Food safety program fact sheet for special events:

                        Potentially Hazardous Foods

Potentially hazardous foods are high protein foods that are capable of
supporting rapid and progressive growth of infectious or disease causing micro-
organisms. These foods include any food that consists in whole or in part of:
     milk or milk products,
     shell eggs,
     meats, poultry, fish, shellfish,
     edible crustacean (shrimp, lobster, crab, etc.),
     baked or boiled potatoes,
     tofu and other soy-protein products,
     plant foods that have been heat treated,
     raw seed sprouts, or synthetic ingredients.

Store potentially hazardous foods cold (at or below 41 degrees Fahrenheit)
or hot (at or above 140 degrees Fahrenheit) to prevent the growth of disease
causing bacteria.Provide a food thermometer for monitoring food temperatures.

Adequate equipment must be provided for maintaining safe food storage temperatures,
e.g., refrigerators, ice chest, steam tables, chafing dishes with sterno, etc.

Hazardous foods may be removed from the above specified safe food storage
temperatures for the purpose of preparation for not more than two hours during any
preparation step.

Sushi must be served within two hours of preparation.

Prevent cross-contamination of foods.
     Store raw meats separate from cooked foods or produce at all times.
     Never store raw meats above cooked foods or produce.
     Clean and sanitize cutting boards with a 200 ppm Chlorine bleach solution after
     cutting raw meats and before cutting cooked meats and produce.
     Clean and sanitize all utensils after handling raw meats and before handling
     cooked meats and produce.
     Keep raw meats separate from cooked meats during grilling.
     Wash hands after handling raw meats.

Prevent droplet contamination of foods by providing sneeze guards.
     Plastic wrap or clear dome serving dishes can also be used to prevent droplet
     contamination. Where these methods are not practical, foods must be displayed at
     least 24 inches from the front table edge to create a distance barrier.
     Provide tongs, disposable gloves or single service tissues for handling self-service
     non-packaged foods.
Keep drink ice pure.
     Never store drink containers, e.g., milk cartons and orange juice bottles, in drink
     Store drink ice at least six inches off the ground.
     Never use ice previously used for food storage as drink ice.

Provide a utensil washing sink or setup for multiple use serving utensils.
     A 100 ppm chlorine residual is required in the final rinse solution.

Store all foods at least 6 inches off the ground.
     Provide accessible hand wash facilities equipped with liquid soap and paper towels.
     If a hand wash sink is not available, a gravity flow hand wash station may be
      substituted. The following activities should always be followed by thorough hand
         o Using the restroom
         o Using a handkerchief or tissue.
         o Handling raw food.
         o Touching areas of the body, such as ears, nose, or hair, or scratching
             anywhere on the body.
         o Touching unclean equipment and work surfaces.
         o Smoking or chewing tobacco.
         o Eating or drinking beverages.

Ensure that food handlers clean and bandage cuts or burns. Provide plastic gloves to
prevent contamination of foods.
Remove any employee ill with an infectious disease from food preparation and service.
SAN FRANCISCO                                              FIRE DEPARTMENT


 INFORMATION BULLETIN                                               Bulletin No. 2006-01
 Bureau of Fire Prevention                                          Date: April 6, 2006
                                                                    Revised: October 11, 2006

      SUBJECT: Fire Safety Guidelines for Cooking at Outdoor and Street Fairs

 Purpose:              To define the requirements pertaining to the use of portable
                       appliances at outdoor food and street fairs.

 Procedures:           This Information Bulletin supersedes Information Bulletin No.
                       95-06-01 issued on June 21, 1995.

 The San Francisco Fire Department has established fire safety requirements pertaining to the use
 of portable cooking appliances at outdoor food and street fairs. The use of portable cooking
 appliances utilizing butane, propane, mesquite wood or charcoal briquettes as fuel, and the
 installation of tents or temporary membrane structures shall comply with the following fire
 safety requirements:

 1.     Tents, canopies, and food booths shall be made of fire resistive or flame retardant
        material. Proof of fire resistance or flame retardancy shall be provided when applying for
        a permit and shall be available on site.

 2.     Vendors cooking with flammable gas and/or BBQ grills shall be provided with a vendor
        space of not less than 200 sq. ft. to accommodate a 10’ x 10’ cooking area located at rear
        of the 10’ x 10’ food booth.

 3.     Cooking within an assembly tent is prohibited unless approved in writing by the
        Fire Marshal.

                                                                                          Page 1 of 3
4.    The maximum amount of propane and the maximum number of storage cylinders allowed
      on-site shall be based on the following sizes of the food booth and the adjoining cooking
      a.      A maximum of twenty (20) gallons of propane and four (4) cylinders are allowed
              per location if a vendor is provided with space for a 10’ x 10’ food booth and a
              10’ x 10’ cooking area located at the rear of the booth.
      b.      A maximum of forty (40) gallons of propane and (6) six cylinders are allowed per
              location if a vendor is provided with space for a 10’ x 20’ food booth with a 10’ x
              20’ cooking area located at rear of booth.

5.    The maximum cylinder size shall not exceed ten (10) gallons unless written approval is
      given by the Fire Marshall.

6.    Propane fueled appliances (cooking and heating) shall be equipped with two (2) shut-off
      valves, one located on the storage cylinder and one located on the appliance.

7.    A UL (Underwriters Laboratories) approved pressure regulator shall be installed on the
      approved and labeled LP Gas supply hose between the storage cylinder and the appliance.
      The regulator shall be installed as close as possible to the storage cylinder.

8.    Propane and compressed natural gas cylinders shall be stored outside of tents and food
      booths. They shall be located in areas not accessible to the public. Cylinders, in use or
      stored, shall be secured from falling or tipping over and have a LP Gas approved hose
      allowing the cylinder to be located a minimum of (5) feet from cooking and heating
      appliances and 10 ft. from assembly tents.

9.    Food booth layout and arrangement on site shall allow adequate spacing to comply with
      the above mentioned requirements.

10.   A leak test shall be performed on all LP Gas connections prior to using the cooking
      appliance and after each changing of cylinders.

11.   Each vendor, cooking with LP-Gas, shall provide and maintain a soap bottle with a
      soapy solution on-site to perform leak tests.

12.   Only U.S. Department of Transportation (DOT) approved portable LP-Gas cylinders
      shall be used. Cylinders shall be in good shape and without dents.

13.   Cooking and heating appliances, hoses, and connectors shall be approved for use with LP
      Gas. Appliance handles, knobs, and control valves shall also be in good working
      condition. Faulty cooking appliances, hoses, valves, and connectors shall be removed
      from service immediately.

14.   Cooking appliances shall be shut down immediately whenever there is an odor of LP Gas
      and an investigation shall be performed to determine the source of the leak. If the origin
      of the leak cannot be determined, call “911” and request Fire Department assistance.

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15.    Grill and/or cooking appliances with perforated or grid design cooking surfaces which
       allow the food to come in direct contact with the flame shall not be located inside the
       food booths.

16.    Commercial barbecue units (with a cooking surface greater than 805 sq. in.) shall be
       located a minimum of ten (10) feet from assembly tents and five (5) feet from cooking
       booths and combustible materials. BBQ units shall be constantly attended while in use
       or hot!

17.    A metal container with a lid shall be provided to deposit burning, glowing or smoldering
       charcoal briquettes or wood chips at the end of the event.

18.    Deep fryers with an oil capacity of eight (8) quarts or less can be located inside food
       booths. Deep fryers with an oil capacity of (8) or more quarts shall only be located in
       food booths with wire mesh or net sides; otherwise they shall be located outside. A K-
       type fire extinguisher is required for each deep fryer.

19.    One 2A-10BC fire extinguisher with a current State Fire Marshal service tag affixed shall
       be provided for each cooking or warming area. In addition, a water hose, or a water spray
       can (pump or pressurized) shall be provided for each BBQ area.

20.    A tent permit is required for the erection of any tent with a floor area of greater than 200
       sq. ft. or a canopy with a floor area greater than 400 sq. ft.

21.    Portable generators and additional fuel shall be kept a minimum of five (5) feet from
       tents and food booths and located in an area not accessible to the public. Generators shall
       not be fueled while engine is running or hot. The maximum amount of additional fuel
       stored in a DOT approved safety fuel container shall not exceed five (5) gallons.

22.    Portable generators with a fuel capacity of 10 gallons or more require a Fire Department

23.    All Fire Department emergency access lanes (14 ft. wide minimum) shall be maintained
       at all times during street fairs.

24.    The foregoing requirements shall be applicable to the City and County of San Francisco.
       Failure to comply with these requirements may result in not being permitted to operate at
       a food or street fair.

Your cooperation is needed to ensure that the highest level of fire safety is maintained. If you
have any questions, please contact the Permit Section of the Bureau of Fire Prevention at (415)

                                                             Barbara A. Schultheis
                                                             Fire Marshal

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