Be a Vendor at Juneteenth
Dear Friends:
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The Annual Juneteenth Celebration is set for June 14th and 15th, 2025 and we are soliciting vendors to participate. Attached is the Vendor Registration Form. Please make note of the following vendor rules:
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1. Space fees are $100.00 for each 10 x 15 ft. space for both days combined for non-food and $200 for food vendors for the duration of the event. Information booths and resource tables are $50. Vendors needing more than one space will be assessed an additional $25 for each additional space (this includes trailers). Vendors who need electricity will also be assessed an additional $25 fee to cover the cost of the electrical drop(s).
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2. The Vendor Registration Form must state what you intend to sell or display in the area designated “Vendor’s Product”. You will be restricted to selling or displaying only those items. Vendors selling or displaying items not on the form will be shut down immediately.
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3. You must have the appropriate permit(s) from Sangamon County and/or the City of Springfield for selling food and/or non-food items. A copy of the permit(s) must accompany Vendor Registration Form. Deadline for submission is June 6, 2025.
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4. Power supply is limited, so each vendor can have no more than two outlets (NO EXCEPTIONS) and are on a first-come, first served basis. Generators are encouraged. Remember there is an additional $25 fee for electricity.
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5. Food Vendors must follow all Public Health regulations and codes and have a food license. Vendors cooking and selling food must have a tent with sides over the food preparation area(s) as well as a cover for the ground (tarp or plywood) where food will be prepared. Food Vendors will not be allowed to sell liquid beverages UNLESS at the discretion and approval of the Juneteenth Inc. committee. Juneteenth Inc. will sell drinks exclusively. Vendors observed selling drinks with approval from the Juneteenth Inc. committee will be shut down immediately.
6. Vendor Marketing and Branding class available. Date and time TBA
NO REFUNDS WILL BE GIVEN
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Shymeka Kerr-Gregory, Director – (217) 572-0234
SANGAMON COUNTY DEPARTMENT OF PUBLIC HEALTH
DIVISION OF ENVIRONMENTAL HEALTH
TEMPORARY FOOD SERVICE ESTABLISHMENT
BASIC PRE-OPENING CHECKLIST (FACILITIES AND EQUIPMENT)
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These conditions apply to all food concessions. Refer to the ILLINOIS TEMPORARY FOOD STAND FOOD SAFETY GUIDELINES for more complete information. Numbers correspond to item numbers on an inspection report. Compliance is required for all items before opening for business. Contact a food inspector for more information at (217) 535-3100. We’re here to help you.
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Food supplies must be from approved sources, including inspected meat, eggs and dairy products and for commercial use only.
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Bulk foods must be labeled with the food’s common name.
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Potentially hazardous food shall be kept at 41°F or below or 135°F or higher.
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Provide sufficient mechanical refrigeration which will hold food temperatures at or below 41°F at all times.
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Provide sufficient cooking and hot-holding equipment to cook and hold all hot foods at or above 135°F at all times.
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Provide appropriate thermometers for each refrigerator, freezer and hot-holding unit.
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Provide a metal-stemmed thermometer to check cooking, hot-holding and cold holding temperatures.
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Condiments must be provided in individual packets or approved dispensers.
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Hair restraints must be available for all employees.
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All food-contact surfaces must be of approved materials and in good repair. (No rust, peeling paint, raw wood, wood utensils, galvanized containers, chipped enamel, garbage bags to hold food, scored cutting boards.)
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All non-food contact surfaces must be of approved materials and in good repair. (No raw wood surfaces, peeling paint, rust, absorbent materials.)
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Facilities to wash, rinse, sanitize and air dry must be provided if utensils are used.
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An approved sanitizer must be available (bleach is acceptable).
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Two separate containers for sanitizing solutions (for food-contact and non-food contact surfaces) must be available.
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All food-contact surfaces must be clean. (Grinders, slicers, mixers, grills, etc.)
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All other non-food contact surfaces must be clean. (Shelves, outside of equipment counters, etc.)
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Only single-service plates, cups, bowls, forks, spoons, knives, etc., may be used by the consumer.
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An approved water supply must be available.
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Waste grease must be stored in and disposed of in approved containers.
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Drain lines must not pass through service ice.
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Hand washing facilities (See Guidelines, item #12) used for no other purpose must be provided.
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Outside cooking equipment must be restricted and protected. The preparation area must be enclosed.
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Floors/ground (tarp/plywood) must be clean and in good repair.
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2 small fans or 1 large fan is required