Laserfiche WebLink
SAN JOAQUIN Environmental Health Department <br /> CoiJN v <br /> Catering Standard Operating Procedures <br /> All documents listed below must be submitted to the San Joaquin County Environmental Health Department <br /> (END) prior to beginning catering operations. A field consultation will also be conducted at the proposed <br /> commissary to verify that the location is suitable for your catering functions. A signed copy of this document as <br /> well as your Environmental Health permit must be maintained with your Catering Operation during all operating <br /> hours. <br /> Please note that any changes to the menu,equipment,or procedures listed on the approved form will require <br /> approval by END. <br /> Catering Operation Name: Ian's Pork BBQ LLC Facility 1D#: <br /> Business owner Name: Janette Escobal Phone #: 5104157484/5105655735 <br /> e-mail: janetteJe_gigi@yahoo.com Website(if applicable) <br /> Mailing Address: 25164 Copa Del Oro Dr. #201 city: Hayward zip code: 94545 <br /> Documents to Include <br /> ✓ Check the following items as you include them with this document. <br /> Application-Complete and submit the Service Request form.Ensure that all information is legible. <br /> ommissary Agreement-The Caterer must prepare and store all food and equipment at a commissary kitchen <br /> permitted food facility).The Caterer and their proposed commissary must complete and sign the commissary <br /> agreement.Caterers are subject to limited food preparation only(HSC 113818(a)(4))when conducting direct- <br /> ales at a host facility. <br /> Specification Sheets- Submit specification or cut sheets for your equipment, including the portable <br /> mechanical refrigeration, overhead protection/enclosure, and portable hand-washing sink(s) carts that will <br /> E] <br /> be utilized during a Catering event. Provide documentation that shows the certification for sanitation and <br /> electrical standards by an American National Standards Institute(ANSI)accredited certification program such <br /> s NSF, UL, ETL,etc.for food equipment. <br /> menu-Include any menus.List all food and beverages items to be sold.(Refer to page 2&5) <br /> Food Protection Manager Certification-Provide proof that an owner or employee has a valid Food Manager <br /> certificate. <br /> ® Food Handler Card-Provide documentation that all employees have a valid California Food Handler Card. <br /> Log-A written log must be maintained for a minimum of 90 days after each operation to include the event <br /> Elorganizer name and contact information, location of service, menu of foods and beverages served. When <br /> Aerating at a host facility, the log shall include your menu and location/date/time of operation. Please <br /> escribe how you will log this information(i.e.What type of database)and provide a sample of that log. <br /> 1868 E. Hazelton Avenue 1 Stockton, California 952051 T 209 468-34201 F 209 464-0138 1 www.sigov.org/ehd <br />