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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 />Interior is constructed of smooth, washable, impervious material. <br />0 Holding area does not drain liquid to street, sidewalk, or premises. <br />Hot Holding <br />During Transport- <br />n I a <br />Method <br />(135°F and above) t Event- n I (� <br />Cold Holding <br />During Transport- <br />(jla Q11 91a4{,TS will b -e pcc-ed ur lOCA <br />Method <br />(417 and below) <br />t Event- n q <br />During Transport- <br />n I Q <br />Other Food <br />Storage <br />t Event- n I Q <br />During Transport- <br />n I Q <br />Equipment <br />t Event- <br />vent-Enclosure-Enclosure <br />Enclosure- <br />Enclosureand <br />Hand Sink <br />Hand Sink- <br />Food Disposal- h ( Q <br />Closing <br />Procedures <br />ransport- n I (1 <br />3of4 <br />