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SAN JDAQUIN <br />—COUNTY <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 />411 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 />During Transport- I) <br />Method <br />(135T and above) <br />At Event- <br />pi�f g/ -'C M�f.�ovATEj /�,/ �er''f�c L.9GLer �'i 7,erfE•+� <br />Cold Holding <br />During Transport- Usc£ �� gF'ofge use for <br />Method <br />r ' YE/Vi Cv /ice <br />(41°F and below) <br />At Event- <br />/✓t 0O/.✓ <br />During Transport- p/ /j <br />Other Food <br />/" /"l <br />Storage <br />At Event - <br />///v, <br />During Transport- �r✓iAs- C �oAff) /N %/{e ( <br />f <br />Equipment <br />}(l <br />At Event- <br />vent-Enclosure-Enclosure <br />Enclosure- <br />Enclosureand <br />Hand Sink <br />U"11)9 E &-45 '1 �i% <br />Hand Sink - <br />w/ I <br />-1-We _e e,417 Sri /� l✓�i <br />Closing <br />Food Disposal- / <br />t/SC d W^/ %SCC 7-0 Y'tGl' ✓% <br />Procedures <br />Transport- �.wA ;Gl t/jL 7_AUGL_ <br />3 of4 <br />