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SANJ O A Q U I N Environmental Health Department <br />C:C�JN I" <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 />Transport <br />Vehicle <br />❑ Interior is constructed of smooth, washable, impervious material. <br />nHolding area does not drain liquid to street, sidewalk, or premises. <br />Hot Holding <br />During Transport- /h �w(a ,4c �!)S� De,4l' O 130�9_ <br />Method <br />(135'F and above) <br />At Event- Tut -V -L (/t% ot'r 0--e-0, <br />Cold Holding <br />During Transport- �tT <br />Method <br />(417 and below) <br />At Event- C4)U /e. <br />During Transport- <br />O <br />Other Food <br />Storage <br />t Event- <br />During Transport - <br />Equipment <br />At Event- <br />Enclosure- <br />Enclosure and <br />Hand Sink <br />Hand Sink- oh �7fy <br />Food Disposal- <br />Closing <br />Procedures <br />ransport- <br />wi.c <br />3 of <br />