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SA N,1 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 /> Interior is constructed of smooth,washable, impervious material. <br /> Transport <br /> Vehicle <br /> ElHolding area does not drain liquid to street,sidewalk,or premises. <br /> Hot Holding During Transport- l.V�j;,v,-t OQ'(e5 (h hr4rCG `tAf, -.4b.06 tteeVei- <br /> Method <br /> (1351 and above) tEvent- rfecl'/j/ Qg-eh <br /> ?k,fFoG[ 26i ;h rra/rG C�3`, cLfC� (r/(f-/t <br /> Cold Holding During Transport- o <br /> Method Q �e`'� �i��f of !�� TG 3OaL� b <br /> 3¢h C �(�W u! f <br /> (41°F and below) At Event- h f,aK -t,47-P- &hlh-A -Fr Rao 4/ 0� , <br /> 17by BG44 Wf(( 8e S(G/rd �l7 ftfhr�f fj`re/ <br /> Other Food <br /> During Transport- te6 huff fkftolc the f000G teVfel, <br /> Storage Pr-, ��Cf �✓(l/ (�� rl'o etG (h Ff2 huff p'-ee ' <br /> At Event- (V,rh-e-fs <br /> During Transport- ftl o`"n4ee -no e �oovri EI4�I�/' <br /> Equipment 70 fil-e wa rr 5 X 4(0o0 -- o eh ftite fiw p� Molr <br /> t Event- <br /> Enclosure- <br /> f`foY <br /> 9,0\ -6het(f,e/- fec((� ?�ttG/ofr eLhR� <br /> Enclosure and G/-i'-eh f aj, ti,7e r-e-rkr'6e, vc,hmt!ref; <br /> Hand Sink 6aA7 ?li t f/>z mit (7f f H f fh 1(f- �l�Gf`;C Hof k q,(� <br /> Hand Sink- <br /> Ii " r-�ewfiel-, <br /> ;I,N l d Z72f ff (3�f c�h dr_ ct�;te°af�� G <br /> Food Disposal- <br /> Closing <br /> Proceduresf( tc� Gef G(e�nee% � �Gf�cl�r ��e <br /> ransport- (( Ufa f/// /lccc :rraG <br /> (re/ fo rMf C�/ti�:S�rr IQC�cfieo. <br /> 3of4 <br />