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SA N .J O A Q U I N,� I C Environmental Health Department <br />COUNTY '\/ tM \' CL \� <br />3. Transport and Storage- Describe the pralcedures 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 />Transport <br />Vehicle <br />❑ Interior is constructed of smooth, washable, impervious material. <br />El Holding area does not drain liquid to street, sidewalk, or premises. <br />Hot Holding <br />During Transport - <br />Method <br />(135"F and above) <br />At Event - <br />Cold Holding <br />During Transport - <br />Method <br />(41°F and below) <br />At Event - <br />During Transport - <br />Other Food <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 - <br />Closing <br />Procedures <br />ransport- <br />3 of <br />