{"id":139,"date":"2026-07-11T16:42:43","date_gmt":"2026-07-11T16:42:43","guid":{"rendered":"https:\/\/cheftazfoodiemarket.com\/?page_id=139"},"modified":"2026-07-11T19:26:16","modified_gmt":"2026-07-11T19:26:16","slug":"application-info","status":"publish","type":"page","link":"https:\/\/cheftazfoodiemarket.com\/?page_id=139","title":{"rendered":"Application Info"},"content":{"rendered":"\n
Address<\/h5>\n\n\n\n

Elk’s Lodge #6<\/p>\n\n\n\n

6446 Riverside Blvd, Sacramento, CA<\/p>\n\n\n\n

APPLICATIONS LINK AND MANAGE MY MARKET WILL BE UP SOON!!! GENERAL INFORMATION<\/strong><\/p>\n\n\n\n

Soft Opening Aug 4th, 2026!!! (Tentative as this is a new market of its kind and we may expect some delays)<\/p>\n\n\n\n

This is your General Manager, Chef Taz and Event Coordinator, Jennie Yamamoto here to welcome all our future vendors to the weekly foodie market of the Greenhaven area in collaboration with the Elk’s Lodge #6.<\/p>\n\n\n\n

Chef Taz’s Foodie Market is offering the Elk’s Lodge #6 parking lot located at the intersection of Riverside Blvd and Florin Road as a site for certified vendors to sell food and drinks. We feel our site is ideal for supporting the vendors in which its family and pet friendly serving all types of foods along with drinks and desserts.\u00a0We offer free parking spaces for your customers and if additional parking be needed, additional free parking is available across the street.<\/p>\n\n\n\n

OPEN EVERY TUESDAY NIGHT! 4pm-8:30pm<\/p>\n\n\n\n

Running year around through December weather permitted<\/p>\n\n\n\n

We will be advertising the market on banners, local newspapers and multiple social media sites.<\/p>\n\n\n\n

Our flat weekly fees with no percentage are as follows<\/p>\n\n\n\n

$40 10 x 10ft pop up<\/p>\n\n\n\n

$60 10 x 20Ft pop up<\/p>\n\n\n\n

$80 10 x 30ft pop up<\/p>\n\n\n\n

$60-80 trailers<\/p>\n\n\n\n

$80 Food Truck<\/p>\n\n\n\n

2026 Market Rules. THIS WILL BE ON MANAGE MY MARKET TOO<\/strong><\/p>\n\n\n\n

Once approved, all vendors will be charged a once-per-season $25 fee to the card you placed on file.\u00a0<\/p>\n\n\n\n

All Vendor registration, management, and operations will be handled through MANAGE MY MARKET platform in which the link will be coming very soon.<\/p>\n\n\n\n

 – keep your email address and primary contact phone number current in your Vendor account.<\/p>\n\n\n\n

  – watch for emails from ManageMyMarket in that email account.<\/p>\n\n\n\n

\u00a0 – watch for text messages from Chef Taz and\/or Jennie.<\/p>\n\n\n\n

\u00a0 – watch for emails from the following address: cheftazfoodiemarket@gmail.com.<\/p>\n\n\n\n

\u00a0 – please keep ALL certificates updated in your ManageMyMarket account<\/p>\n\n\n\n

Vendors are expected to bring their own trash cans, responsible in removing their trash, and properly cleaning up their area during break downs every week.<\/p>\n\n\n\n

Exterior restrooms will remain open during market hours, left open Tuesdays by pm crew and locked afterwards.<\/p>\n\n\n\n

The BBQ seating area will be available for all guests, members and the community requiring no set up, garbage will be dumped from the area after bathrooms are locked.<\/p>\n\n\n\n

We will send you a semi-automated text (usually from Jennie) DIRECTLY to you (not a group text).
The text will say:
\u00a0 Hi (YourName), this is Chef Taz or Jennie from the Foodie Market.\u00a0 Will (YourCompanyName) be coming to the market this Tuesday (Date)?

What we want is a Yes or a No.<\/p>\n\n\n\n

If you tell us Yes, but then discover\/decide you are not coming, THEN TEXT OR CALL US IN A 2 DAY ADVANCE AND TELL US.<\/p>\n\n\n\n

The Market Rules say that failure to do so will result in the standard no show fee of $25.00.<\/p>\n\n\n\n

Legal Agreement<\/h5>\n\n\n\n

I have (and will provide) any and all required city, county and\/or state certificates. <\/p>\n\n\n\n

I am requesting permission to sell at the CTFM location and I agree to have my pop up\/trailer\/foodtruck facilities available to CTFM for tour for county inspection on a mutually agreeable date and time if requested.<\/p>\n\n\n\n

I understand that by committing to participate in the CTFM I have read and agree to abide by the\u00a02026 market rules as well as local and State Government Regulations and to cooperate with market management.\u00a0 I agree also to honestly pay the required space fees.<\/p>\n\n\n\n

I agree to indemnify and hold harmless this market, directors, employees, representatives, and agents, from and against all liability, claims, demands, losses, damages, levies, and causes of action or suits of any nature whatsoever, arising out of or related to my activities at this market.<\/p>\n\n\n\n

I agree to clearly mark my product prices.  I understand that collusion, price gouging, and deceptive pricing practices are prohibited.  <\/p>\n\n\n\n

Noise and disturbance intrusion:\u00a0 Unless approved by CTFM staff, no radios are allowed to be played during the market sales hours.\u00a0 Any allowed music must be appropriate for all ages and contain no profanity.\u00a0 No shouting is allowed to promote your products.\u00a0\u00a0<\/p>\n\n\n\n

Conduct:\u00a0 Any statement and or action that is deemed to be offensive, abusive, or otherwise inappropriate to a customer, market manager\/staff, or other vendors will be considered a violation of CTFM rules.\u00a0\u00a0<\/p>\n\n\n\n

2026 general Market Rules. THIS WILL BE ON MANAGE MY MARKET WITH MORE DETAILS<\/strong><\/p>\n\n\n\n

Vendors must be producers of their own food and may not resell any brand products produced by others.<\/p>\n\n\n\n

Application processing for vendors may apply to a market for the applicable annual season.
Vendors must apply annually. Approval is not guaranteed.
Approval of application shall be limited to the duration of the market\u2019s annual season.
Market dates are subject to change. The CTFM reserves the right to decide to open\/close for Holidays,
inclement weather, air quality, or other safety concerns.<\/p>\n\n\n\n

Steps to Apply:<\/p>\n\n\n\n

    \n
  1. Create your online account: Visit the CTFM application via the site:
    www.managemymarket.com. Create an account or log in to your existing account. Ensure your
    contact information is accurate and any links you provide are operational. Complete your product
    list, uploading photos of your product is encouraged and helpful as are pictures of your set up.<\/li>\n\n\n\n
  2. Apply: Use the prompts and be sure to provide as much information and as many photos as
    possible. Incomplete applications may not be reviewed and cause delay. You will be prompted
    during the application process to add a credit or debit card to your account.<\/li>\n<\/ol>\n\n\n\n

    $25 one time annual application fee will be due at submission.<\/p>\n\n\n\n

      \n
    1. Upload licenses pertaining to your unique business.
      Examples of licenses may include:
      a. Cottage permit. Fresh fruit juicers (current State Processed Food Registration)
      b. Seller’s permit\/seller’s ID\/EIN
      c. Health Department Certificate (for commercial kitchens) and GREEN PASS
      d. Vehicle Insurance Card
      e. MEV\/MMF and TTF
      f. picks of your booth( all 4 sides)
      g. Food handlers\/ Manager’s card <\/li>\n\n\n\n
    2. Liability Insurance and have CTFM added to additionally Insured of $1mil as well. Provide Evidence of Automobile Insurance. Provide Evidence of Workers Compensation Insurance if the owner(s) has employees. If not, you’re responsible for any accidents or incidents on your end. ex: Self Induced food poisoning caused by your business<\/li>\n\n\n\n
    3. Check Application Status: Your application status will be updated throughout the review and you
      will be notified via email. The initial review is typically 2-5 business days.
      You may check the status of your application at any time by logging into your
      ManageMyMarket.com account.<\/li>\n<\/ol>\n\n\n\n

      Note if a market day is cancelled due to weather or other incidents that we will notify you well in advance<\/p>\n\n\n\n

        \n
      1. Market Setup and Opening
        a. Vendors must arrive a minimum of 1 hour but recommended 2 hours for proper prep time before the market opening time.
        b. Vehicles are not allowed to be moving within the market for 30 minutes to the published
        market opening time.
        c. Vehicles cannot come into the market prior to the published market opening time.
        d. Vehicles off loading and parking outside the market, must be out of the market by 30
        minutes prior to the published market time.
        e. Vendors must be fully set up and ready to sell by the published market opening time.<\/li>\n\n\n\n
      2. Late Arrivals
        a. Vendors that arrive after the published market opening time, may be turned away, based
        on the discretion of the Market Manager<\/li>\n\n\n\n
      3. Early Departures
        a. Vendors may not pack up during market hours. If Vendors sell out of product prior to
        market close, Vendors are still expected to continue to have their tents,trailers, and\/or trucks fully set up until
        market close. Vendors may not leave a market for any reason except in the case of an
        emergency.<\/li>\n\n\n\n
      4. Market Close and Clean up
        a. Sales shall end and clean-up shall begin at the official closing time; you may not serve
        customers after 8:30pm. NO EXCEPTIONS. Vendors caught selling after 8:30pm may be
        cited for a rule infraction and a fine may result in county fines. *This is a safety issue so will be strictly
        enforced.<\/li>\n\n\n\n
      5. ALL TRASH AND WASTEWATER MUST BE DISPOSED OF OFF SITE. Any reoccurring incidents involving trash or debris in your assigned area will result in a $50 fine. 3rd occurrence will result in termination of participating in the market.
        b. After 9pm slowly and with caution, Vendor vehicles parked in the market may begin to
        exit and Vendors parked off site may now begin to enter. ALL vendors should be off the lot by 10pm.<\/li>\n<\/ol>\n\n\n\n

        Health and Safety<\/p>\n\n\n\n

          \n
        1. Sampling: the distribution of samples for the public may be allowable and approved by the local
          health authority.
          a. Vendors will ensure safe, unadulterated samples that are prepared in compliance with
          County Environmental Health and\/or Department of Food & Agriculture.
          b. Samples must be kept in approved, clean covered containers and kept so that the public
          may not freely handle them<\/li>\n\n\n\n
        2. Food samples, if permitted, shall be distributed in a sanitary manner.
          a. Vendors shall wear clean disposable gloves approved for food handlers and changed
          frequently.
          b. Money must not be handled by the gloved hand.
          c. Sampling Producers must provide toothpicks or tongs to distribute samples; include a
          trash receptacle.
          d. Dispose of the pits, peels, food waste and rubbish in leak proof garbage receptacles with
          close-fitting lids.
          e. Keep samples in clean covered containers and unused portions will not be held longer
          than 2 hours after cutting.
          f. Cutting surfaces must be smooth, nonabsorbent and easily cleaned.
          g. Perishable samples will be stored and displayed on ice so that the temperature of the
          product remains at or below 41 degrees F.
          i. Holding temps will be monitored by the Market Manager. All items found to be stored
          at temps higher than prescribed will be removed and not offered for sale or
          sample.<\/li>\n<\/ol>\n\n\n\n

          h. Utensils and cutting surfaces must be washed and sanitized per established health codes.
          Under no circumstance will customers be allowed to “self-serve samples”<\/p>\n\n\n\n

            \n
          1. Use of squirt type (ketchup) bottles to sample sauces and spreads in conjunction with sealed
            bread, breadstick and crackers are acceptable provided cleanliness\/sanitation rules are
            observed.<\/li>\n\n\n\n
          2. Producers will ensure safe, unadulterated samples that are prepared in compliance with County
            Environmental Health and\/or Department of Food & Agriculture<\/li>\n\n\n\n
          3. A clean and separate preparation\/wash station will be used to prepare samples. This station must include at a minimum, a separate table, adequate potable water to cover<\/li>\n\n\n\n
          4. hand washing, and the washing of fruit and other products intended for consumption, means of washing utensils including soap and rinse and catch basin. Utensils and cutting surfaces must be washed and cleaned to be wholesome and safe for consumption.<\/li>\n\n\n\n
          5. A container min of 5-gallon capacity is required for wastewater collection.<\/li>\n\n\n\n
          6. All produce and containers of produce must be kept at least 6 inches above the ground.<\/li>\n\n\n\n
          7. Must have chlorine test strips and an accompanying chart for the wash station.<\/li>\n\n\n\n
          8. IRQ (Ingredients, Responsibility, Quantity) labeling is required where applicable.<\/li>\n\n\n\n
          9. No live animals, birds or fowl may be kept or allowed within 20 feet of any area where food
            isstored or held safe.<\/li>\n<\/ol>\n\n\n\n

            Smoking is permitted on either end of the market but not inside the market itself<\/p>\n\n\n\n

            Cooking Oil and Wastewater
            All vendors that are cooking using oil and\/or have wastewater must dispose of it off site,
            and under no circumstances can anything be dumped in nearby landscaping.<\/p>\n\n\n\n

            Violations<\/p>\n\n\n\n

            These rules or policies may result in any of the following disciplinary
            steps being issued by the Market Manager. Severity of the sanctions will be dependent upon the
            nature and intent of the offense and may not necessarily follow the order below.<\/p>\n\n\n\n

            \u25cf A verbal warning
            \u25cf Suspension of selling privileges( 30 days)
            \u25cf Termination of selling privileges<\/p>\n\n\n\n

              \n
            1. The severity of any sanction, fine, and\/or discipline imposed by the Market Manager shall be
              directly related to the gravity or repetition of the violation. Fines issued by Market Manager shall
              be $100. The GHPFM reserves the right to issue greater fines in serious cases, including but not limited to egregious or intentional violations that cause significant disruption to other market participants or customers, interferes with CTFM staff,
              endangers the public safety, welfare, or may bring disrepute to the market.<\/li>\n\n\n\n
            2. A Market Manager will give reasonable warning and notice of consequential action to the
              disciplinary action.<\/li>\n<\/ol>\n\n\n\n

              Market Safety Program: The following safety program is REQUIRED of ALL vendors participating
              in the CTFM. The Market Manager is charged with enforcing safety rules.
              Each vendor must read the following rules and share them with their employees and acknowledge
              their agreement by electronically \u201csigning\u201d during their online application process.<\/p>\n\n\n\n

                \n
              1. Please educate all members of your staff who are selling your product about your product, the
                proper sampling procedure, the correct set up- your certificates posted, the arrival time, the
                departure time, the late fees, the cancellation procedure, the no show fees and safety issues.<\/li>\n\n\n\n
              2. Post clearly written product names and price lists for all items that are for sale.<\/li>\n\n\n\n
              3. Product arrangements shall be stable and secure. Display tables shall not be overloaded, please
                secure the display table legs or table supports, they must be strong and secure.<\/li>\n\n\n\n
              4. Make sure your canopies, umbrellas, and other shades are anchored to the ground, weighed
                down, and secured against the wind. Tarps must be securely fastened at all times during the
                market.<\/li>\n\n\n\n
              5. All canopy supports must be securely in place and anchored with 25-40 lbs weights. They must be put up
                and taken down with care so as not to injure others. It is your responsibility to bring what you will
                need and provide your employees with the proper supplies.<\/li>\n\n\n\n
              6. Overhead signs perpendicular to the walkway, other than unframed fabric signs, are prohibited.
                Use only canvas signs please. The manager may allow additional directional signage away from
                the seller’s stall, providing that it is not a safety hazard<\/li>\n\n\n\n
              7. Eating is not allowed at the sales table to ensure no contamination of the product being sold.
                Noise producing equipment, e.g., generators, music sound systems, etc. should be placed and\/or
                modulated in such a way so as to take other growers\/vendors, their employees, as well as
                customers into consideration.
                ALL GARBAGE GENERATED AT YOUR ASSIGNED AREA MUST BE TAKEN BACK WITH YOU.
                Vendor\u2019s children are welcome to participate in the market, however, they must remain under
                the DIRECT supervision of their parent or guardian at all times.
                Bring a current and working fire extinguisher with you to the market each week.<\/li>\n<\/ol>\n\n\n\n

                <\/p>\n","protected":false},"excerpt":{"rendered":"

                Address Elk’s Lodge #6 6446 Riverside Blvd, Sacramento, CA APPLICATIONS LINK AND MANAGE MY MARKET WILL BE UP SOON!!! GENERAL INFORMATION Soft Opening Aug 4th, 2026!!! (Tentative as this is a new market of its kind and we may expect some delays) This is your General Manager, Chef Taz and Event Coordinator, Jennie Yamamoto here […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-139","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/cheftazfoodiemarket.com\/index.php?rest_route=\/wp\/v2\/pages\/139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheftazfoodiemarket.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cheftazfoodiemarket.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cheftazfoodiemarket.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cheftazfoodiemarket.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=139"}],"version-history":[{"count":5,"href":"https:\/\/cheftazfoodiemarket.com\/index.php?rest_route=\/wp\/v2\/pages\/139\/revisions"}],"predecessor-version":[{"id":174,"href":"https:\/\/cheftazfoodiemarket.com\/index.php?rest_route=\/wp\/v2\/pages\/139\/revisions\/174"}],"wp:attachment":[{"href":"https:\/\/cheftazfoodiemarket.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}