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Vendor Application Information

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Online Vendor Application

NOTE: ALL VENDORS ARE REQUIRED TO HAVE A CERTIFICATE OF INSURANCE AND ADDITIONAL INSURED ENDORSEMENT FORM (SEE BELOW) NAMING DOWNTOWN EL CAJON BUSINESS PARTNERS INC. (“DISTRICT”); IT’S EMPLOYEES, BOARD AND VOLUNTEERS, AND THE CITY OF EL CAJON, ITS ELECTED AND APPOINTED OFFICIALS, EMPLOYEES, VOLUNTEERS AND AGENTS AS ADDITIONAL INSURED AS RESPECTS TO GENERAL LIABILITY.

HEALTH DEPARTMENT REQUIREMENTS

Mobile Food Vendors

  • Fill up your potable water tank before the event. Be sure to have at least 100 degrees Fahrenheit water for hand washing purposes and at least 110 degrees Fahrenheit water for ware washing. Mobile food facilities must close when potable water is not available. Hot water of 120 degrees Fahrenheit must be available for cleaning.
  • Wastewater must be discarded into approved dump stations.
  • Hand wash sinks must be supplied with single service liquid or powder hand soap and paper towels in dispensers.
  • Make sure to hook up to a generator during the event to keep the foods cold and the water hot.
  • No food can be stored/prepped at home. All foods must be from an approved source, meaning that they can be prepared on-site or in an approved kitchen or commissary.
  • Maintain cold foods at 45 F or below and hot foods at 135 F or above. Each booth should have a probe thermometer that is capable of checking internal food temperatures. Ensure that you have enough ice to keep your food cold and that your hot holding units are made for hot holding. For example, cooked rice in a cooler is not an acceptable way to keep that rice hot. An approved hot box or steam table with Sterno Burner IS a good way to keep your foods hot.
  • Bring your paperwork. Bring food safety certifications or food handler training and maintain on site.

Food Stand Hand Washing

Regular Vendors

All regular vendors need to make sure they are doing the following:

  • A hand wash station. Every booth that has open food (this includes sampling) must have a hand washing station. This includes a five-gallon container with warm water (100 F-108F), a pump style soap dispenser, paper towels, and a bucket underneath to catch the wastewater (see attached file for a visual of the set up). NOTE: The 3 compartment sink that is provided by the sponsor IS NOT an acceptable hand station for the vendors. Each booth with open food MUST have their own. This should be the first thing set-up on the day of the event as all employees must wash their hands BEFORE food prep commences. NOTE: The water for handwashing must not be scalding hot! Maintain hot water in an insulated container and ensure it is between 100-108 degrees Fahrenheit. NOTE: a visual of the proper set up is attached.
  • Any booth that is doing food prep on site (i.e. cutting/chopping/etc.) must be in a fully enclosed booth with 4 walls. Once the food prep stops, the sides may be taken down (if the food is protected in a compartment/container) but during food prep, the walls must be up. In addition, all open food vendors must have the ability to put up 4 walls if necessary. For example, if there is wind, dust, rain, etc. we would want the walls up to protect the food.
  • No food can be stored/prepped at home. All foods must be from an approved source, meaning that they can be prepared on-site or in an approved kitchen or commissary.
  • Maintain cold foods at 45 F or below and hot foods at 135 F or above. Each booth should have a probe thermometer that is capable of checking internal food temperatures. Ensure that you have enough ice to keep your food cold and that your hot holding units are made for hot holding. For example, cooked rice in a cooler is not an acceptable way to keep that rice hot. An approved hot box or steam table with Sterno Burner IS a good way to keep your foods hot.
  • Bring your paperwork. Bring food safety certifications or food handler training and maintain on site.
  • A flat grill does require overhead protection a BBQ does not. An umbrella or tent that is made of fire retardant material is approved.
  • If any of the vendors will be set-up on the grass, they will need to provide a tarp or a smooth easily cleanable material on the floor of their booth.