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SA I Y J O H n 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- de 4/4 Ati'VG l,/ (( C e <br /> Method (r�F e <br /> (135°F and above) At Event- to —t� �Ih 17� U01 he, I fefiew <br /> Ck jq5(1jqjed e0jwj 10 r Foad �DX ft��RCs <br /> Cold Holding During Transport- <br /> Method <br /> (41"F and below) At Event- <br /> During Transport- <br /> OtherFood <br /> Storage <br /> At Event- <br /> During Transport- <br /> Equipment <br /> At Event- <br /> Enclosure- <br /> Enclosure and <br /> Hand Sink <br /> Hand Sink- <br /> Food Disposal- �1rID k,';1 -sway 1h gfrokee �1vwr�5fcfs <br /> Closing 4 Intr �) <br /> Procedures <br /> Transport- <br /> 3 of <br />