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SAN10 AQ 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 /> 0 Interior is constructed of smooth,washable,impervious material. <br /> Transport <br /> Vehicle I-� <br /> 10 Holding area does not drain liquid to street,sidewalk,or premises. <br /> Hot Holding During Transport- N `� <br /> Method // <br /> (1351 and above) t Event- NIA <br /> A <br /> Cold Holding During Transport- !a 6S In Kt'l ba-f k ) n <br /> Method <br /> (41°F and below) At Event- t (.l.(JS h (« <br /> During Transport- E yl A 1 V r 1 N V5 <br /> Other Food <br /> Storage _ <br /> t Event- N Q I{� I �� I Yl� $ <br /> During Transport- CD V&Tv 54 Y-CLi - b m <br /> Equipment II JJ <br /> AtEvent- ,l.VA CA)V?-V-4 S4bVQ 01C V15 <br /> Enclosure- nverewal IS <br /> Enclosure and <br /> Hand Sink V`/0. }�.v> (� wl GlvIV1k � WC( CV <br /> Hand Sink- 0�F 015 <br /> W� WaV haSA I soap CAIS h F <br /> fo <br /> Food Disposal- Act I1 IP1+F Will kfkr/y,�. � � (rt+U <br /> Closing IUSII( VW; u� Ct"`�- <br /> Procedures �I l,t ,V►S t�S (,U CIROLAU ot �� <br /> ransport- <br /> 56.►1a�i w 1s oav �*C <br /> 3 014 <br />