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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 />411 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 />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- �1/ <br />666 Gi0V l/ ��p�� [[ 1 <br />Ice <br />Method <br />(417 and below) <br />At Event - <br />During Transport- �j %O <br />/ v <br />Other Food <br />Storage <br />At Event - <br />During Transport- Ice. �_5�E�� <br />hoc <br />Equipment <br />At Event- <br />vent-Enclosure-Enclosure <br />Enclosure- <br />Enclosureand <br />Hand Sink <br />Hand Sink- Q � !✓ <br />Food Disposal '00 <br />"'��� <br />Closing <br />✓✓✓ <br />Procedures/ <br />I <br />Transport- <br />cnS <br />VCD ,wu <br />I nfA <br />