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SA N J OAQ U I N Environmental Health Department <br /> COUNTY— <br /> 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 /> 121 Holding area does not drain liquid to street, sidewalk, or premises. <br /> Hot Holding During Transport- <br /> Method A <br /> (135°F and above) t Event- N / A L <br /> Cold Holding During Transport- Tab's tyl I[(, bait/ In (WU-j/ <br /> Method <br /> (41°F and below) At Event f u-bs I h (C-(, Y I Vt I t1 �I Cb" V,- <br /> Other Food During Transport- 1 yl 0.1 y �t (t I (r I Vk4 V5 <br /> Storage <br /> t Event- J h a t V+I k+ I"f I YL2 C5 <br /> During Transport- yYl CD Vere STD trogt (V15 <br /> Equipment <br /> AtEvent- J-VI Cav2 V� s+6✓OL 6 <br /> , <br /> Enclosure- n v(/ reld "' L � W r wod I c� v <br /> Enclosure and f ` ttJI <br /> Hand Sink lV1k�✓l� Wu W <br /> Hand Sink- <br /> o.-fnn-__1 tto> t) w(1• IV' 44 p ' basjto soa dlIs n � <br /> Food Disposal- Am 1' 1+ i I I 6L f_r�l Y� vj V A+ .t R+0 <br /> Closing 106+1L 0.�- <br /> Proceduresy�o Ott� IS vjL u 6CC� <br /> Transport- �-U <br /> Sc\V10J) <br /> 3of4 <br />