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o \N) gs4 LoLi o <br /> <br />SAIUOAQUIN Environmental Health Department <br /> <br />COUNTY <br />sgjV Greatness grows here. <br /> <br />Catering Standard Operating Procedures <br />All documents listed below must be submitted to the San Joaquin County Environmental Health Department <br />(END) prior to beginning catering operations. A field consultation will also be conducted at the proposed <br />commissary to verify that the location is suitable for your catering functions. A signed copy of this document as <br />well as your Environmental Health permit must be maintained with your Catering Operation during all operating <br />hours. <br />Please note that any changes to the menu, equipment, or procedures listed on the approved form will require <br />approval by EHD. <br />Catering Operation Name: Kay's Creation Facility 10#: FA0024074 <br /> <br />E-mail: orderkayscreation@gmail.com Website (if applicable) www.kaysmacarons.com <br /> <br />Mailing Address: 535W. Cancion Ct. <br /> <br />City: Mountain House Zip Code: 95391 <br /> <br />Documents to Include <br />V Check the following items as you include them with this document. <br />Application- Complete and submit the Service Request form. Ensure that all information is legible. 'V <br />Commissary Agreement- The Caterer must prepare and store all food and equipment at a commissary kitchen <br />(permitted food facility). The Caterer and their proposed commissary must complete and sign the commissary <br />j v i <br />agreement. Caterers are subject to limited food preparation only (HSC 113818(a) (4)) when conducting direct- <br />sales at a host facility. <br />Specification Sheets- Submit specification or cut sheets for your equipment, including the portable <br />refrigeration, overhead protection/enclosure, and portable hand-washing sink(s) carts that will <br />be utilized during a Catering event. Provide documentation that shows the certification for sanitation and <br />electrical standards by an American National Standards Institute (ANSI) accredited certification program such <br />as NSF, UL, ETL, etc. for food equipment. ex '‘ s-t-k ri C-- -co,c ; k ‘' 4 ,...) <br />fl mechanical <br />Menu- Include any menus. List all food and beverages items to be sold. (Refer to page 2 & 5) [7 <br />Food Protection Manager Certification- Provide that an owner or employee has a valid Food Manager proof 71 <br />certificate. 1 /4o0 6- -ft i 1.- <br />J <br />Food Handler Card- Provide documentation that all employees have a valid California Food Handler Card. --q <br />ct---kkc- k —I- c.m.6.9....."... - ene p 'k f -'17 ko - .. - 2 t <br />Log- A written log must be maintained for a ininimum of 90 days after each operation to include the event <br />organizer name and contact information, location of service, menu of foods and beverages served. When <br />operating at a host facility, the log shall include your menu and location/date/time of operation. Please <br />describe how you will log this information (i.e. What type of database) and provide a sample of that log. <br />I I <br />Phone #: 510-600-1240 Business Owner Name: Karen Tabar <br />1868 E. Hazelton Avenue I Stockton, California 95205 I 1 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd