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SAN JOAQUIN --COU NTY- <br />Environmental Health Department <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 <br />Method <br />(135°F and above) <br />N <br />During Transport- (Cat <br />'• r i <br />( 1 <br />1 <br />A 11 0 (ar b 0 Ai' C cotm 60 SPV) <br />.41A 1 1444 fa ted ea Yin\ ey 14 ota 5 hot m int co(1,1 4-1,0 pi <br />At Event- 40 I- 4:- + hou-v 5.. <br />kat (7 1 it S€ Ao My Int. , lieirri uce 'rt. <br />Cold Holding <br />Method <br />(41°F and below) <br />During Transport- Pt N. earn &fro goy • <br />At Event- 1,7 ../ /feint Wye-- ?t, ladtte lii Cane, dip goy <br />Other Food <br />Storage <br />,1/4 <br />During Transport- e ill eatili 40 4-0/11 <br />At Event- .1 t_ ( 't fr, Caw 0, g ax 6÷- a LA...5.0- <br />Equipment <br />\ During Transport- co (Le y i; 0 1.7 idal (e ovvtak A A lvc a t . <br />At Event- C. 00 r > t(&%r g7, v -6-04 1,-- etAitet. auk` , i <br />Enclosure and <br />Hand Sink <br />Enclosure- <br />Hand Sink- <br />Closing <br />Procedures <br />Food Disposal- <br />Transport- <br />3 of 4