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SA N -J 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 />dlnterior is constructed of smooth, washable, impervious material. <br />Transport <br />Vehicle <br />dHolding area does not drain liquid to street, sidewalk, or premises. <br />Hot Holding <br />During Transport- ��� CJ/dT <br />ff <br />Method <br />(135°F and above) <br />At Event- J� j / <br />� o -;L--e 5 <br />Cold Holding <br />During Transport - <br />Method <br />(41°F and below) <br />At Event- C 7 <br />During Transport - <br />Other Food <br />Storage <br />At Event - <br />During Transport - <br />Equipment <br />At Event- <br />Enclosure- f eLf <br />Enclosure and <br />Hand Sink <br />`�o�mot5lt UWxN-c ti oll 5 J jL— �cQ +SPG ctr <br />Hand Sink - <br />Food Disposal- l�5� <br />Closing <br />Procedures <br />Transport - <br />3 of <br />