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SA N 10 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 /> 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 /> 1 1 <br /> Hot Holding During Transport 0 �10� '1`11 a C.on1 .t- <br /> Method <br /> (1357 and above) At Event- v <br /> Cold Holding During Transport- C.Q <br /> ba <br /> Method S <br /> (41°F and below) At Event- 10) <br /> During Transport- <br /> Other Food <br /> Storage <br /> At Event- t.,) <br /> During Transport- <br /> Equipment <br /> At Event- N�� <br /> N I� <br /> Enclosure- <br /> Enclosure and <br /> Hand Sink <br /> Hand Sink- N A <br /> Food Disposal- <br /> Closing <br /> Procedures <br /> ransport- � -�r,,,,�SP��J' ... �n5v\G�C(� �,I.��,C� �Ja�S• <br /> 3of4 <br />