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SAN JOAQUIN <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 />417 or below during opration shall be discarded at the end of service. <br />dInterior 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 - <br />Method <br />(135°F and above) <br />At Event - <br />e3 � <br />Cold Holding <br />During Transport - <br />Method <br />(41°F and below) <br />�f <br />At Event- <br />l/i RA,(b'1/ <br />During Transport- <br />Other Food <br />Storage <br />At Event - <br />During Transport- <br />/ V <br />Equipment <br />At Event- <br />Enclosure- <br />A/ / <br />Enclosure and <br />/�/ <br />Hand Sink <br />Hand Sink - <br />Food Disposal- <br />Closing <br />Procedures <br />Transport- 1*497W, <br />3 of <br />