2018 ONLINE Atlantic Antic™ Vendor Application

THE 44TH ANNUAL ATLANTIC ANTIC™

VENDOR ONLINE APPLICATION & RULES FOR PARTICIPATION

SUNDAY, SEPTEMBER 23, 2018 12PM-6PM •  RAIN OR SHINE

PLEASE READ ENTIRE APPLICATION TO DETERMINE YOUR TOTAL PARTICIPATION FEE AND ALL MANDATORY PERMITS REQUIRED.  

IF YOU WOULD LIKE TO APPLY FOR MORE THAN ONE 10′ x  10′ VENDOR BOOTH OR A CORNER SPACE, WHETHER TOGETHER OR ON SEPARATE BLOCKS, YOU ARE REQUIRED TO APPLY VIA MAIL USING THE PRINT APPLICATION HERE 

Applicants will have to cover any payment processing fees incurred if their payment needs to be refunded due to an incomplete or improperly completed application.

YOU WILL BE HELD LEGALLY RESPONSIBLE FOR KNOWING AND UNDERSTANDING THE RULES AND REGULATIONS STATED WITHIN THIS APPLICATION.

APPLICATION GUIDELINES

  • All spaces are sold by linear footage in increments of 10 feet. This space begins at the curb and extends 10 feet out on the street, resulting in a total booth size of 10×10, 10×20, 10×30, etc.
  • There is an additional $75 fee required to obtain permission to bring and use a generator at the Atlantic Antic™.
  • Only applications that are completely filled out, signed, and submitted with payment in full by the specified deadlines will be processed. Please allow 4-6 weeks for your application and payment to be processed.
  • You will receive a confirmation email from the Atlantic Avenue Local Development Corporation (AALDC) when your application has been processed. If you do not provide an email address on your application, you will not be notified.
  • Incomplete applications will NOT be processed. You MUST indicate all merchandise and programming that will be at your space and receive approval from the AALDC (ex. Face painting, bubble machines, etc.).

GENERAL RULES

  • YOUR SPACE IS NON-TRANSFERABLEYou are prohibited from selling your space or sharing your space with a third party (including any participating merchants or vendors). If you sublet your space, our security team will remove the unauthorized occupant.
  • Your space begins at the curb on the street. All sidewalks must be clear for pedestrian access. Thus, setting up on the sidewalk is strictly prohibited. The obstruction of fire hydrants is also prohibited.
  • You are prohibited from selling merchandise not specified within your application.
  • You are responsible for furnishing all tables, chairs, tents, signage, generators, and merchandise for your booth.
  • NO amplified sound (including radios, televisions, loudspeakers, etc.) is permitted at any Vendor booth; amplified sound is reserved for Atlantic Avenue Merchant Stages and a limited amount of Event Sponsors ONLY.
  • The sale, display, or distribution of silly string, smoke bombs, toy guns, or other merchandise that may be a nuisance or danger to festival participants is strictly prohibited.
  • NO alcoholic beverages may be sold/served at the Atlantic Antic™ by any Vendor booth.
  • NO food may be sold/served at the Atlantic Antic™ unless you obtain a valid Temporary Food Service Establishment Permit (Street Fair) from the Department of Health and Mental Hygiene (DOHMH). For more information, refer to the Permit Information included in this Application and the Food Service Establishment Guidelines Part A and B, also included in this Application.
  • Selling Raw Fish or Shellfish at the Atlantic Antic™ Festival is Strictly Prohibited.
  • Vendors MUST keep area clean and neat at all times.  All garbage in your area is your responsibility and must be removed during and immediately after the event by your staff.
  • The assignment of exhibit spaces shall be solely at the discretion of the AALDC.
  • No signage may be attached to any venue fixtures, city poles, etc.
  • All Vendors MUST load-in at prescribed time – NO EXCEPTIONS – Times will be sent to you upon acceptance of your application.
  • All merchandise MUST remain inside booths at all times. All vendors are expected to supply their own merchant service provider solution.
  • Vendors are responsible for opening on time.  Vendors will be notified of opening and closing times.

CERTIFICATE OF PARTICIPATION

All accepted applicants will receive a participation packet in September via postal mail or optional pick-up schedule. Your participation packet will include your space assignment, a map indicating the exact location of your space, and a Certificate of Participation, which you will need on the day-of. No vendor will be permitted to set up at the Atlantic Antic™ without an official Certificate of Participation issued by the Atlantic Avenue Local Development Corporation.

CERTIFICATE OF AUTHORITY

All applicants MUST have a valid 9, 10, or 11-digit Sales Tax Certificate of Authority (Tax ID Number) from the Department of Taxation and Finance (DTF). To apply for a Sales Tax Certificate of Authority please call 518.485.2889 OR visit: http://www.tax.ny.gov/bus/ads/webdtf17.htm.

Applicants must note the following:

  • The application can only be viewed on Internet Explorer, Mozilla Firefox, Camino, or Netscape.
  • You are legally responsible for educating yourself on how to obtain a Sales Tax Certificate of Authority and monitoring the DTF website to ensure you have the most up to date information.
  • You will need a Tax ID Number to apply for the Atlantic Antic™ AND all necessary permits required.
  • You MUST apply for a Sales Tax Certificate of Authority by JULY 11, 2018

PERMIT INFORMATION

All permits must be valid on September 23, 2018. If you do not submit a copy of your permit to the Atlantic Avenue Local Development Corporation prior to the event date and you do not have a copy of this permit on the day-of, you will not be able to participate.

VENDORS: Temporary Street Fair Vendor Permit (111)

All vendors (excluding food vendors) MUST obtain a valid Temporary Street Fair Vendor Permit (111) from the Department of Consumer Affairs (DCA) in order to participate in the Atlantic Antic™.

To apply for this permit please visit: CLICK LINK TO EXTERNAL NYC.GOV PAGE HERE OR call 311 (212.NEW.YORK if outside of New York City).

Applicants must note the following:

  • You are legally responsible for educating yourself on how to obtain a Temporary Food Service Establishment Permit (Street Fair) and monitoring the DCA website to ensure you have the most up to date information.
  • You MUST submit a copy of your Temporary Street Fair Vendor Permit (111) to the AALDC by AUGUST 30, 2018. Please give yourself enough time to apply in order to submit to the AALDC by this date.

NON-PROFIT ORGANIZATIONS: Public Solicitation License

All non-profit organizations (excluding churches, religious groups, and educational institutions) that will be engaging in monetary transactions or soliciting monetary donations MUST obtain a valid Public Solicitation License from the Human Resources Administration (HRA) / Department of Social Services in order to participate in the Atlantic Antic™.

To obtain an application please visit: CLICK LINK TO EXTERNAL NYC.GOV PAGE HERE OR call 212.331.5166. 

Applicants must note the following:

  • You are legally responsible for educating yourself on how to obtain a Public Solicitation License and monitoring the HRA website to ensure you have the most up to date information.
  • You MUST apply for a Public Solicitation License by July 31, 2017 in order to submit it to the AALDC by August 31, 2017.

FOOD VENDORS: Temporary Food Service Establishment Permit

All food vendors MUST obtain a valid Temporary Food Service Establishment Permit (Street Fair) from the Department of Health and Mental Hygiene (DOHMH) in order to sell/serve food at the Atlantic Antic™.

To apply for this permit please visit: CLICK LINK TO EXTERNAL NYC.GOV PAGE HERE OR call 311 (212.NEW.YORK if outside of New York City).

Applicants must note the following:

  • You are legally responsible for educating yourself on how to obtain a Temporary Food Service Establishment Permit (Street Fair) and monitoring the DOHMH website to ensure you have the most up to date information.
  • You MUST present your Sponsorship Letter when applying for this permit, which will be sent to you via postal mail in September by the Atlantic Avenue Local Development Corporation.
  • You MUST submit a copy of your Temporary Food Service Establishment Permit (Street Fair) to the AALDC by August 30, 2018. Please give yourself enough time to apply in order to submit to the AALDC by this date.
  • If you are grilling or cooking food on-site at your booth space/s, by August 30, 2018 you must provide a copy of your insurance policy and name the Atlantic Avenue Local Development Corporation as additional insured, for coverage period, September 23, 2018. 

PARTICIPATION FEE

Please note there is a $15 non-refundable application processing fee per vendor.

STANDARD SPACE
Please note your Fee Category below. You may purchase one standard 10×10 space for a fee specified below.

FEE CATEGORY EARLY BIRD BEFORE
JUNE 22nd

(Last Acceptance = June 21st)
REGULAR BETWEEN JUNE 22nd &
AUGUST 2nd
1 Food Vendor $435 $485
2 General Vendor $360 $410
3 Craft Vendor $235 $285
4 Non Profit Vendor $235 $285
5 Corporate Vendor Please call for fee Please call for fee

 

FEE CATEGORY DEFINITIONS

1 – Food Vendor: Distributor or seller of food and non-alcoholic beverages whether pre-made, pre-packaged/bottled, or prepared on-site. Ex: Hot dogs, baking mixes, protein bars, chips, smoothies, water, etc.

2 – General Vendor: Distributor or seller of general merchandise or services; performer of on-site services, either for a fee or free of charge, that promote/benefit his or her business/services; distributor or seller of pamphlets and other materials that provide information about and promote his or her business/services.
Ex: Clothing, accessories, electronics, books, CDs; Salon/spa services, computer services
Please note, Corporate Vendors cannot apply using the ONLINE Vendor Application or within this category.

3 – Craft Vendor: Self-employed artists, artisans, and designers distributing or selling handmade/handcrafted products; self-employed artists, artisans, and designers performing on-site services, either for a fee or free of charge. Ex: Handmade/handcrafted hats, clothing, baskets, jewelry, paintings; Face painting, caricatures, photography

4 -Non-Profit Vendor: 501(c)(3), Religious or Government Organizations designated as tax exempt by the IRS. Ex: Non-profit pamphlet/brochure distribution; if selling goods/merchandise for donations, you must apply for a public solicitation license and may also be required to apply for other vendor permits (see instructions for applying for public solicitation license above)

5 -Corporate Vendor: Corporations wanting to participate are required to call or e-mail the AALDC office to obtain a special Corporate Vendor application and pricing.  Please contact the AALDC Office at 718-875-8993 or e-mail atlanticantic@atlanticave.org for more details.

ADDITIONAL SPACE

If you would like to apply for additional space (10×20, 10×30, 10×40, or more than one space at different locations), please apply VIA MAIL using the print version of the Vendor Application HERE
Please note, additional spaces are not automatically guaranteed upon applying. 

Additional 10×10 space(s) may be purchased to expand your standard 10×10 space (resulting in a total booth size of 10×20, 10×30, 10×40, etc.). Additional 10×10 space(s) may also be placed at a different location on Atlantic Avenue. The fee for each additional 10×10 space is based on your fee category specified above.

CORNER SPACE

If you would like to apply for a corner space, please apply VIA MAIL using the print version of the Vendor Application HERE
A limited number of corner spaces at an additional fee of $325 on top of your booth/space fee may be available. These spaces are not automatically guaranteed upon applying and making your payment.  If you are interested in a corner space you are required to make advance payment with your print version of the application and specify which corner you are interested in.  We will notify you of final corner space approval via email or phone by end of August 2018.

GENERATOR USE

There is an additional non-refundable $75 fee required to request permission to bring a generator at the Atlantic Antic™. Vendors wishing to bring a generator MUST clearly indicate their request for permission on this Application in order to obtain approval from the Atlantic Avenue Local Development Corporation.  Vendors are required to supply their own generator.

OPTIONAL DONATION TO THE AALDC Youth Community Scholarship Program

There is an option to support the AALDC Youth Community Scholarship Program with a $5 donation.  More information on this program can be found HERE

PAYMENT ACCEPTANCE AND PROCESSING FEE

The deposit of your payment with this application does not guarantee final acceptance.  If your application is not accepted, you will be notified and receive a refund via check.  There is a $15 non-refundable processing fee required for each application submitted.  For all ONLINE Vendor Application submissions, all processing fees and applicable PayPal fees are non-refundable (PayPal fees = 2.2% of total paid + $0.30).

PAYMENT

  • All specified payments are due IN FULL with the submission of this Application.
  • NO personal checks or cash payments are permitted for ONLINE Vendor Applications.
  • Credit cards are accepted for online applications ONLY.
  • Acceptable payment methods for paper applications ONLY include:

          Bank Certified Check, Business Check, or Money Order

ABSOLUTELY NO REFUNDS WILL BE ISSUED unless we do not accept your application!

FOOD VENDOR RULES:

FOR PARTICIPANTS SERVING AND/OR SELLING FOOD AT ATLANTIC ANTIC™

FOOD SERVICE ESTABLISHMENT GUIDELINES – PART A

All participants serving and/or selling food at the Atlantic Antic™ Festival must comply with all NYC Department of Health and Mental Hygiene outdoor event compliance.

The rules and guidelines are as follows:

FOOD PROTECTION CERTIFICATE

At least one supervisor of food operations at each stand must possess a Food Protection Certificate issued by the NYC Health Department and have the certificate available for inspection during all times of operation.

FOOD WORKERS/VENDORS

Supervisors of food operation shall follow all food safety guidelines and ensure that all food workers/vendors

  • MUST wear caps, hats, hair nets or other hair coverings to effectively keep their hair from having contact with exposed food or food contact surfaces, and clean equipment or utensils that have contact with food.
  • CAN NOT smoke within food stands, food prep and storage areas.
  • MUST wash their hands before returning to work after smoking and/or using the restrooms.
  • NO food workers/vendors shall work or shall be knowingly or negligently permitted to work in a food service establishment while afflicted with a boil or infected wound and unless he or she is free from acute, infectious diseases
  • Supervisor of food operation MUST have their FPC certificates/equivalent with them at all times during operation.
  • Food workers/vendors SHALL wear clean, washable outer garments when starting work and shall replace such garments with clean clothing as often as necessary thereafter to prevent contamination of food or food contact surfaces from soiled or contaminated clothing.

FOOD PROTECTION GUIDELINES

The Department of Health and Mental Hygiene Permit or receipt thereof, Certificates of Registration and Food Protection Certificates must be conspicuously posted at the Temporary Food Establishment whenever it is in operation.

Handwashing

  • Wash your hands before starting work, and each time after contamination including coughing, sneezing or handling unclean items.  Prepackaged moist towelettes (containing alcohol as a base ingredient) may be used to cleanse hands in non-processing establishments.
  • Wash your hands with soap and water after using the toilet.

Food Protection and Storage

  • Never allow bare hands to come in contact with food that will not be cooked. Use clean sanitized utensils, deli paper, disposable gloves, etc.
  • Keep all foods covered or otherwise protected from outside contamination. Keep all food service equipment, utensils, and paper goods similarly protected from outside contamination.
  • Never store raw foods, especially poultry and meats above raw or uncooked foods, or sanitized equipment, or in a manner that will contaminate other foods.
  • Packaged food is not to be stored in contact with water or undrained ice. Use a mechanical refrigerator or dry ice. Wrapped sandwiches are not to be stored in direct contact with ice.
  • Use only single service dishes and utensils for service to patrons.  Handle single service eating utensils in a manner that prevents contamination of surfaces that come into contact with foods.
  • Store all food, food service equipment, utensils, and paper goods off the ground at all times.
  • Do not prepare foods if you are ill or have cuts or infections on your hands.
  • Do not smoke, eat or drink while working. Wear clean outer garments and effective hair restraints.

Food Preparation and Cooking Temperatures

  • Prepare foods as close to transport or service time as possible.
  • Cook poultry to at least 165°F (73.9°C).
  • Cook pork or any food containing pork to at least 150°F (65.6°C).
  • Cook rare beef to at least 130°F (54.4°C).
  • Cook all other foods (except eggs) to at least 140°F (60°C).
  • Cook shell eggs or foods containing shell eggs to at least 145°F.
  • Reheat potentially hazardous hot foods to at least 165°F (73.9°C).
  • Stir with a sanitized utensils.

Hot and Cold Holding

  • Do not use steam tables or other hot holding devices to reheat foods. Use them only for hot holding of foods.
  • Maintain all potentially hazardous hot foods at 140°F (60°C) or above.
  • Maintain all potentially hazardous cold foods at 41°F (72.2°C) or below.
  • Use an appropriately scaled metal stem or thermocouple thermometer to evaluate food temperatures, during holding, cooking, storing or reheating.

Food Protection

  • Have a qualified supervisor for your establishment.
  • Selling and/or serving Shellfish or Raw fish is strictly prohibilted
  • Sanitize all food contact surfaces and equipment. Chemical sanitization solution may be prepared by mixing one tablespoon of bleach with each gallon of cool, potable water. Do not add soap or detergent to the water, because they reduce the effectiveness of the solution. Rinse wiping cloths frequently in the sanitizing solution.

Structures and Equipment

  • Ensure that the walls, base, floor and food contact surfaces are of sanitary construction, and made of non-corrosive, non-rusting metals. Surfaces must be waterproof, smooth, readily cleanable and resistant to dents and scratches.
  • Provide proper waste receptacles. All waste receptacles must be vermin-proof and provided with tight-fitting lids.
  • Enclose or guard cooking and serving surfaces to provide protection against air-borne contamination.
  • Prevent accidental injury by contact with cooking devices. Shield cooking devices against possible contact with patrons.
  • Properly secure propane tanks. Tanks must be in an upright (vertical) position and provided with a base plate anchor as security against accidental toppling. The connection from fuel tank to burner must be of either a rigid metal tube or an approved, flexible metal tube; connections at fuel tanks and burners must be free of leaks.

Water Requirements

  • There are no sink or hot and cold water requirements for non-processing establishments; however, make available acceptable means of keeping hands clean (e.g., moist towelettes).
  • Provide an adequate supply of potable (drinkable) water for food preparation, cleaning and sanitizing equipment, and hand washing in processing establishments.
  • Place waste water into a leak-proof container labeled “waste water” with a tight-fitting lid.

ALL PARTICIPANTS SERVING AND/OR SELLING FOOD ARE RESPONSIBLE FOR COMPLYING WITH

NYC DEPARTMENT OF HEALTH & MENTAL HYGIENE AND NYC BUREAU OF FOOD SAFETY & COMMUNITY SANITATION RULES AND GUIDELINES.

FAILURE TO COMPLY MAY RESULT IN FINES ISSUES BY THE CITY AGENCIES NAMED ABOVE OR FUTURE DENIAL OF PARTICIPATION AT ATLANTIC ANTIC™.

FOOD SERVICE ESTABLISHMENT GUIDELINES – PART B

Rules for Cooking Fuels

Kerosene Storage and Use:

  • Cooking equipment fueled by gasoline or other flammable oil or liquid shall not be permitted.
  • Only cooking equipment approved for use with kerosene fuel shall be permitted.
  • A maximum storage of 10 gallons of kerosene, in approved safety cans, shall be permitted for each vendor

Liquefied Petroleum Gases (LPG).

  • Only cooking equipment approved for use with LPG shall be permitted.
  • LPG storage and use shall be limited to two (2) cylinders per LPG appliance, each with a capacity not exceeding 20 lbs.
  • There shall be a person responsible for operation of each LPG appliance. One person may not operate more than one LPG appliance.
  • A separation distance of 5 feet shall be maintained between LPG cylinders connected for use to LPG appliances.
  • No mobile food unit shall store or use LPG for cooking or any other purpose within:

–       2 feet of any combustible material or any building

–       5 feet of any flammable gas storage, including other mobile food unit that is equipped with LPG containers; any below-grade building opening, including any door, operable window or intake or exhaust vent, any subway vent, or any other subway opening

–       10 feet of any building of wood frame construction; any building occupied as a multiple dwelling, educational, health care or religious purpose, place of public assembly, or other place of public gathering; any subway entrance or exit; any vent or fill line of any flammable liquid storage tank; or 20 feet of any building entrance

  • LPG cylinders shall be supported and secured in an upright position and shall be protected from mechanical injury.
  • Only LPG cylinders meeting the specifications of U.S. Department of Transportation shall be permitted.
  • LPG cylinders in excess of 16.4 ounces capacity shall not be stored or used indoors or below grade level.
  • Each LPG cylinder in use shall be equipped with a low-pressure regulator.
  • LPG cylinders may be connected to cooking equipment by a non-metallic hose if all equipment and components are stored, used and connected for use outdoors. The hose shall be designed for a working pressure of at least 250-psi and shall be as short as practical to prevent kinking.
  • A permit is required for the storage/use of LPG in quantities exceeding 400sf.

Charcoal Fueled Barbeques:

  • All grills must be at least ten (10) feet away from all combustible items.
  • At least two (2) 2-A rated fire extinguishers shall be provided for each grill.
  • There shall be no storage or use of VIO (lighter fluid) during event hours. Charcoal may be ignited by starter fluid before the beginning of the event ONLY. Electric charcoal starters may be used anytime.

Portable Generators:

  • Portable generators must be approved by a recognized testing laboratory and be so labeled.
  • Fuel tank fill caps on portable generators shall not be opened during event hours.
  • Fuel tanks of portable generators shall not be filled during event hours.
  • At least one 10-B rated fire extinguisher is required at each generator.
  • No fuel storage shall be allowed in or near vendor booths.

Charcoal Briquettes and Other Solid Fuels:

  • Charcoal briquettes or other solid fuel used for cooking or food-warming purposes shall be stored in a metal cabinet. Such cabinet shall be situated in a cool, dry location.
  • The Fire Department of New York must approve all open flame wood burning devices.

Please be sure to have with you on September 23, 2018 all of your device certification documents as the Atlantic Antic™ Event Staff will be visiting all food vendors with the Fire Department to ensure all participants are acting in accordance with the above rules and regulations.