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SANsJOAQUIN <br /> Environmental Health Department <br />—COU NTY- <br />3. Transport and Storage- Describe the procedures for food transportation if anticipated travel time is <br />more than 30 minutes. Include methods to cold and hot-hold potentially hazardous foods and the <br />methods to hold food until service (e.g., covered chafing dishes, etc.). Include information about the <br />proposed catering enclosure and handsink. Please note that all potentially hazardous foods not held at <br />41°F or below during opration shall be discarded at the end of service. <br />Interior is constructed of smooth, washable, impervious material. <br />Transport <br />Vehicle <br />17 Holding area does not drain liquid to street, sidewalk, or premises. <br />Hot Holding <br />Method <br />(135°F and above) <br />During Transport- No food is being transported hot. <br />At Event- Food is all made to order. <br />Cold Holding <br />Method <br />(41°F and below) <br />Will be kept in a cooler with plenty of ice, ice packs and ice <br />During Transport- blankets and will remain 41 degrees and below. <br />Food will be kept in a cooler or ice bath trays to maintain a <br />At Event- temperature of 41 degrees and below. <br />Other Food <br />Storage <br />During Transport- Food will be kept in a cooler. <br />At Event- Food will be kept in a cooler. <br />Equipment <br />During Transport- Plastic Bins with lids. <br />At Event- Plastic Bins with lids and utensil holders. <br />Enclosure and <br />Hand Sink <br />Enclosure- Plastic 5 gallon bottle and a bucket. <br />Hand Sink- Electric handwash station with bucket <br />Closing <br />Procedures <br />Food Disposal- Plastic Garbage bin with plastic liner. <br />Transport- Will dispose at proper disposal location. <br />3of4