Laserfiche WebLink
SANJ 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 /> Interior is constructed of smooth,washable, impervious material. <br /> Transport <br /> Vehicle <br /> ElHolding area does not drain liquid to street,sidewalk, or premises. <br /> Hot Holding During Transport- I will use insulated container to help and keep food hot. <br /> Method <br /> (1357 and above) At Event- Prepare, cook at Commisary kitchen. <br /> Cold Holding During Transport- <br /> Method <br /> (417 and below) At Event- <br /> During Transport- <br /> Other Food <br /> Storage <br /> At Event- <br /> During Transport- <br /> Equipment <br /> At Event- BBQ Grill <br /> Enclosure- <br /> Enclosure and <br /> Hand Sink <br /> Hand Sink- <br /> Food Disposal- I will disposed all left over. <br /> Closing <br /> Procedures <br /> ransport- <br /> 3 of <br />