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SAN10 A Q U I N Environmental Health Department <br /> CC)UNIY- <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 /> F] Interior is constructed of smooth, washable, impervious material. <br /> Transport <br /> Vehicle <br /> Holding area does not drain liquid to street, sidewalk, or premises. <br /> Hot Holding During Transport- h �j <br /> Method <br /> (135'F and above) At Event- <br /> c— <br /> /+1 c <br /> Cold Holding During Transport- <br /> Method <br /> (41°F and below) At Event- <br /> During Transport- <br /> Other Food <br /> Storage <br /> At Event- <br /> During Transport- <br /> Equipment <br /> At Event- <br /> Enclosure- ?O <br /> Enclosure and 3 C- �,,.. ,✓ <br /> Hand Sink ire cl' ' yr X I-A- l J Gcs ' 16 <br /> Hand Sink- <br /> , <br /> r <br /> Food Disposal- � <br /> Closing Pr S OIC �- A- fe�( <br /> Procedures <br /> Transport- <br />