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SA N P10 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 /> LCJ <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 /> �B' r��-I- �vpt :� NSA I•-loaf p.��s, w�P� �:�+, �t�sf« ��d ' o� <br /> Hot Holding DurinTransport- <br /> Method S -xo( ;k5ii 14 �� ccrw 6v ( 61.7 e <br /> (135°F and above) At Event- <br /> !k� PiIG+Yam Cu4;"k 4v w�����.�-�,,, c� > /35" <br /> Cold Holding During Transport- ` '�' 4wd cui-Yle+r (,Y 114_ <br /> Method <br /> (41°F and below) At Event-r�T QC s cp4- 0,4 <<c �crvcod ��rrrm,►+ l�1 c I S�cr.s-r �p/av� <br /> J <br /> rcr�� �n tio�l �FtY+S c✓✓h�i�o� :K N +�� W:fti jtmt <br /> During Transport- <br /> Other Food 4We) In Ah Nr� r+�5k 1 CarY'�r <br /> Storage <br /> At Event- <br /> . <br /> During Transport- f,Jit_v prey 6 o <br /> Equipment I <br /> At Event- W���o �wey 4ox pv', /V'S <br /> Enclosure- <br /> Enclosure and <br /> Hand Sink f <br /> Hand Sink- �uv 76-0 tW'j Wow 4 <br /> all <br /> Food Disposal- ° <br /> Closing reGer,4.,cue <br /> Procedures all 1u c� s�cH{,F� bola 1 /s kill 6d s/b•� /tom )04*5-{,c Ode 6v.K-5 <br /> Transport- 6acK w 4DNtn+1$9.irY /`i cN 4.0 <br /> 3of4 <br />