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Environmental Health Department <br /> SAN _,JOAQUIN <br /> COUNTY- <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 /> QInterior is constructed of smooth, washable, impervious material. <br /> Transport <br /> Vehicle <br /> 2--Holding area does not drain liquid to street, sidewalk, or premises. <br /> Hot Holding During Transport- , <br /> Method l y( k �1vt I rr <br /> (135°F and above) At Event- <br /> 19*1 r 1 <br /> Cold Holding During Transport- <br /> Method <br /> (41°F and below) At Event- / <br /> be <br /> I hice 0 -e euo c o;t_ <br /> During Transport- <br /> Other Food c <br /> Storage <br /> At Event- <br /> ry G 1i tt- <br /> :k <br /> During Transport- / <br /> Equipment <br /> At Event- Yr)jo:c y-,e ln�e ce dd <br /> Enclosure- <br /> Enclosure and 15SArcrl <br /> Hand Sink <br /> Hand Sink- <br /> ct-U aloof P41t" <br /> Food Disposal- <br /> Closing G <br /> Procedures <br /> Transport- <br /> 'A nfA <br />