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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 />41"F or below during opration shall be discarded at the end of service. <br />0 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 - <br />Method <br />(135"F and above) <br />At Event - <br />Cold Holding <br />During Transport- Ice- C'k'_-.I <br />l_.j <br />Method <br />- <br />(41"F and below) <br />AtEvent- t Ca- c h --Sl— ) C e h o`kh D Gt0 �✓ � <br />During Transport - <br />Other Food <br />Storage <br />At Event - <br />During Transport - <br />Equipment <br />At Event- <br />Enclosure- Cr'Y—y a ti�i 13 <br />w e lis <br />Enclosure and <br />Hand Sink <br />Hand Sink-�k3 Fr�ah <br />w • i o� d soo ��y in oma{. r <br />Food Disposal- -P-0-c % i <br />Closing <br />Procedures <br />ransport- le -e Ch4-8 4- <br />30f4 <br />