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SKJO 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 /> ❑ 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 /> PITVAAk. �vimlis s" <br /> Cold Holding During Transport- <br /> Method f <br /> (41"F and Event- <br /> Natbelow) t <br /> During Transport- <br /> Other <br /> ransport- <br /> OtherFood <br /> Storage <br /> At Event- <br /> During Transport- <br /> Equipment ,� S Ak Go�'r <br /> At Event . 3 IS npo�(i r�w� - 5(�;n Le-SS S Cei1 Cx>Nv-"e-rz <br /> er. Pw o:cu me r. <br /> Enclosure- 10X Ill Pi>'p LA Car'R> Ll (w e✓+`c(c5c� • <br /> Enclosure and <br /> Hand Sink C 96,t)10/) -(-uv)l, W1 15 Mt_ Wa;}c.� <br /> Hand Sink- '_A4e-- VjCA0~V,c �I.e-ek- <br /> .r— ,eA,7 A pLAry)o (�cLcAiu,-• '-jc>ct_r2iS/r�X nSe1�_ <br /> Food Disposal- 00 <br /> P(i'L �'kr\uV_eL hoc�cJ-S Oki <br /> 3?05ZA <br /> ?O5ZA U r 04- <br /> Closing Qm 1 � rofk��r5• <br /> Procedures <br /> Transport- <br /> 3 of <br />