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SANJ O A O U I t M Environmental Health Department <br /> COUNTY <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 /> Holding area does not drain liquid to street, sidewalk, or premises. <br /> Hot Holding During Transport- <br /> Method <br /> (135°F and above) AtEvent- <br /> Cold Transport-Trans r� <br /> Cold Holding pC' y `lam r <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- r <br /> Enclosure and U � A <br /> Hand Sink WMA- (� <br /> �j d� Hand Sink- <br /> 01�V-0-L Food Disposal- �dyW�1 <br /> Closing <br /> Procedures <br /> I � ransport- <br /> 3of4 <br />