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, <br />SAN .%JOAQUIN <br />— <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 />Interior is constructed of smooth, washable, impervious material. <br />Transport <br />Vehicle <br />Iding area does not drain liquid to street, sidewalk, or premises. <br />Hot Holding <br />During Transport - <br />Method <br />6114 <br />— <br />(1351 and above) <br />At Event - <br />During Transport- <br />��) dC, 2�� �� ( C✓�4 <br />Cold Holding <br />Method <br />(41°F and below) <br />At Event- <br />I a -- YO ! IC <br />—Sfii^�i <br />�siJ2 SS fjPci ✓7 S (;-) Ip!__ <br />During Transport- Transport- <br />Other Food <br />Storage <br />At Event - <br />During Transport- <br />Equipment <br />11�T <br />SSP <br />t Event- <br />' <br />(/1 <br />Enclosure - <br />Enclosure and <br />Hand Sink <br />Hand Sink- cv-1 <br />Cr Qi+ <br />Food Disposal- <br />Closing <br />Procedures <br />Transport - <br />3 of <br />