Document 6453146

Get out your best chili recipe and register* your team for
the 2014 Chili shoot-Out brought to you by Budweiser!
Ferrellgas will provide each team with a certificate for
a free 20-pound grill tank fill.
*REGISTER EARLY-COOKING LOCATIONS WILL BE ASSIGNED.
ENTRY DEADLINE: The first teams will be accepted or
application received by September 19, 2014.
Trophies will be awarded for 1st, 2nd, and 3rd place Best Tasting Chili and 1st, 2nd, and 3rd place
Showmanship.
See next page for Rules and Application!
Visit station websites for additional information.
2014 Budweiser Chili Shoot-Out
___ Table Number (Must come into station for this selection)
___ No Preference (Can mail in application for this selection)
Cooks Registration Form:
Team Name:_______________________________________
Team Captain:______________________________________
Address:___________________________________________
City:_________________ State:________ Zip:_____________
Home Phone:__________________________
How many years have you cooked at the Shoot-Out?_________
E-mail address____________________________________
Team Members:
Name:__________________________ Phone______________________________
Name:__________________________ Phone______________________________
Name:__________________________ Phone______________________________
Please mail your $60 check (made out to Townsquare) along with this registration form
and the Health Department Application to:
Townsquare Media – Chili Shoot-Out
3901 Brendenwood Rd
Rockford, IL 61107 815-399-2233
(Your $60 fee includes the Health Dept. Fee and Townsquare Entry Fee)
Deadline for Entries is September 19th or when we receive 50 Applications
A team member is required to sign a participation waiver the day of the event
2014 Budweiser Chili Shoot-Out
___ Table Number (Must come into station for this selection)
___ No Preference (Can mail in application for this selection)
Cooks Registration Form:
Team Name:_______________________________________
Team Captain:______________________________________
Address:___________________________________________
City:_________________ State:________ Zip:_____________
Home Phone:__________________________
How many years have you cooked at the Shoot-Out?_________
E-mail address____________________________________
Team Members:
Name:__________________________ Phone______________________________
Name:__________________________ Phone______________________________
Name:__________________________ Phone______________________________
Please mail your $60 check (made out to Townsquare) along with this registration form
and the Health Department Application to:
Townsquare Media – Chili Shoot-Out
3901 Brendenwood Rd
Rockford, IL 61107 815-399-2233
(Your $60 fee includes the Health Dept. Fee and Townsquare Entry Fee)
Deadline for Entries is September 19th or when we receive 50 Applications
A team member is required to sign a participation waiver the day of the event
Official rules for the
WROK/97ZOK/Q98.5/96.7 The Eagle
Chili Shoot-Out 2014 Aviators Stadium
General
This year’s Chili Shoot-Out will be held on Saturday, October 4th at Aviators Stadium. Contestants
should arrive at the chili tent between 8am-8:30am on the day of the event to set up their equipment
and decorate their cooking areas if they choose. The actual cooking begins at 9am or when you are
approved by the Health Department. The head cook will be required to check in at the “Check in Table”,
enter via the parking lot, north side, in between concession and VIP area starting at 9am. Health
Department check approximately at 9am. Contestants are responsible for providing their own fire
extinguisher, cooking utensils, and their own non-electrical cooking device (not charcoal). Townsquare
Media will provide one eight foot table. If a team would like seating, they must provide their own chairs.
We will also provide tasting cups and spoons for the public. Water for cooking and cleaning will be
provided on the grounds, however, contestants must bring three (3) pails - one with clear water for
hand washing; one with bleach for hand rinsing; one with bleach (non-scented)(one cap full per gallon)
water for storage of wiping cloths and soap. Water should be changed as often as possible. Pop up tents
with 3 sides are also needed.
Please keep in mind that this event is meant to be a fun day. Please respect the sponsors and officials
commitment to the event. Budweiser has been promised exclusive signage at the Chili Shoot-Out, any
other beer signs present will be taken down and could cause immediate disqualification. Cooks may not
give out samples of alcohol to the judges or patrons. Thank you for your support of
WROK/97ZOK/Q98.5/96.7 The Eagle
CHILI
Each cooking team must cook a minimum of Five (5) gallons of chili. No ingredient may be pre-cooked or
treated in any way prior to the commencement of the official cook-off. The only exceptions are canned
tomatoes, tomato sauce, peppers, pepper sauce, and beverages. In compliance with state Department
of Health rules, these items may not be home-canned. Any meat used in the preparation of the chili
must be kept in an iced cooler until cooking time. All other items should be kept off the ground, either
on top of your table or on top of your cooler.
DEPARTMENT OF HEALTH REGULATIONS
There is a rule on meat products imposed by the Department of Health that ALL chili cookers must
observe......Combination meats (two meats combines, ie sausage) MUST have the USDA seal of
inspection of the Illinois Department of Agriculture Inspection seal. If you have purchased a side of beef
and had it processed at the store and are using the meat in your chili, you must have a certificate of
inspection for the State of Illinois. You must save your receipts and wrappers for the Health Department
to inspect. If you buy your meat outside the state of Illinois, you must have a USDA Certificate of
Inspection seal on the meat wrapper. Single ingredient meat and poultry products (ground beef,
chopped sirloin etc.) are acceptable from any of our local supermarkets. Potentially hazardous food
must be maintained at temperatures below 41F or above 140F(cookers must provide a metal stemmed
thermometer). Hair restraints must be used by all cooks and no smoking is allowed in cooking area.
JUDGING
At 2:30pm please bring your sample for the judges to the check-in table. Contestants should make sure
that the number on the bottom of their judge’s cup corresponds to their number on their table and
please do not write on this cup. At 3:00pm you can give samples to the public, please do not give
samples to the public before this time. Decisions of the judges are final. Trophies will be awarded for
1st, 2nd, and 3rd Best Chili and for 1st, 2nd, and 3rd place Showmanship.
Should you have any questions on these rules, please call Jan Thorpe or Stephanie O’Neill at (815)3992233. If your question is in regards to the Department of Health Regulations call them at (815)962-5092.
FOR OFFICE USE ONLY
Date Rec’d:__________________
Amt. Rec’d: _________________
Check/Cash:________________
Receipt: ____________________
Permit #:____________________
Late fees applied ____________
WINNEBAGO COUNTY HEALTH DEPARTMENT
Mail to: P.O. Box 4009, Rockford, IL 61110-0509
PH: (815) 720-4100
APPLICATION FOR:
TEMPORARY FOOD OR BEVERAGE PERMIT - FEE: $75.00
Multiple booths under one roof –fee $50.00 each.
Valid for no more than (two) 2 weeks at a specified location.
INSTRUCTIONS: Fill out application in its entirety and return same to the WCHD together with the fee of $75.00 (2) two weeks
prior to the event. Multiple booths under one roof pay a fee of $50.00 each. Make check payable to the WCHD.
NAME OF ESTABLISHMENT/BOOTH: ______________________________________________________
OPERATOR IN CHARGE OF THE BOOTH:
(Daytime)
ADDRESS:
PHONE: _____________________
CITY:
E-MAIL: ________________________________________
STATE:
___ ZIP: _________
FAX: ______________________________
FESTIVAL NAME:_______________________________________________________________________
FESTIVAL HELD AT/ADDRESS: ___________________________________________________________
FESTIVAL ORGANIZER’S NAME: __________________________________ PHONE: ____________________
ADDRESS:
CITY:
E-MAIL: ___________________________________________
STATE:
__ ZIP: _________
FAX: ____________________________
FOOD MENU:
WHERE WILL FOOD BE PREPARED?
Date To Open:
Prep Begins:
TYPE OF
BOOTH
WATER SUPPLY
SEWAGE
DISPOSAL
AM
PM
TENT
SELF
CONTAINED
SELF
CONTAINED
Serving Begins: AM
PM
TRAILER
MUNICIPAL
MUNICIPAL
OTHER
OTHER
OTHER
Date To Close:
A festival or individual fee will be charged for all festivals to individual food facilities regardless of non-for-profit tax supported
status or holder(s) of current Winnebago County Food Permit (s).
Applicant hereby states he/she is familiar with the provisions of the Health Ordinance of Winnebago County, Illinois, and that
he/she will operate this establishment in compliance with said provisions at all times.
Operator Signature
County Sanitarian
11/13
TEMPORARY FOOD VENDOR PLANNING SHEET
PROPOSED MENU ITEMS
No menu additions without prior approval from this
department.
Approved: _________________
Denied: ___________________
Date: ______________________
SOURCES OF FOOD PRODUCTS
Sketch how you anticipate setting up your booth in the space below.