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SANJ O A 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 /> ElInterior 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 Transportak,- <br /> Method �'� <br /> (135"F and above) At Event- '4 <br /> s 1 1 <br /> p <br /> Cold Holding <br /> DuringTrans ort- <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- P6+.-[tole <br /> � �, W <br /> /N a <br /> I�vc[ud,.�vq L'aplP/4,A -17,1vcsr 641 Gc�a �eG3 <br /> Enclosure- <br /> Enclosure and 3 fJ L f <br /> Hand Sink <br /> Hand Sink- <br /> Food Disposal <br /> Closing <br /> Procedures <br /> ransport- <br /> ,of4 <br />