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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 />41°F or below during opration shall be discarded at the end of service. <br />Transport <br />Vehicle <br />QInterior is constructed of smooth, washable, impervious material. <br />[E—Flolding area does not drain liquid to street, sidewalk, or premises. <br />Hot Holding <br />DuringTrgnsport- <br />Method <br />(1351 and above) <br />At Event - <br />Cold Holding <br />During Transport- <br />Method <br />V <br />(417 and below) <br />FEvent- <br />During Transport- <br />Other Food <br />Storage <br />At Event- <br />During Transport- <br />c <br />>(- <br />Equipment <br />Equipment <br />At Event- <br />vent-Enclosure-Enclosure <br />Enclosureand <br />Enclosure- <br />Hand Sink <br />Hand Sink- <br />Food Disposal- <br />Closing <br />Procedures <br />ransport- <br />i) <br />3of4 <br />v <br />