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SQ N J O Q Q U I N 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 /> 411 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 /> 1 1 (� <br /> Hot Holding During Transport- a» ��°� '^�`�t a GpO`�` �0mm�SS��� �� -t- <br /> Method <br /> rMethod <br /> (1351 and above) At Event- v 1'A <br /> Cold Holding During Transportcou <br /> - <br /> Method �` 5 <br /> (41°F and below) At Event- 1,3 1 <br /> During Transport- 14� <br /> Other Food <br /> Storage <br /> At Event- r,l <br /> During Transport- <br /> Equipment <br /> At Event- NA I <br /> N <br /> Enclosure- 1 <br /> Enclosure and <br /> Hand Sink I <br /> Hand Sink- N <br /> Food Disposal- n� J '^aa �Q(A. <br /> Closing l <br /> Procedures Transport- A11 �oo� w�l� 149C -�r,,ns��t��,� ',• '����e� r]t�;r,�,1 �a�S. <br /> 3of4 <br />