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SAN 10fiQUIN COUNTY— Greatness grows here. Environmental Health Department Catering Standard Operating Procedures All documents listed below must be submitted to the San Joaquin County Environmental Health Department (END) prior to beginning catering operations. A field consultation will also be conducted at the proposed commissary to verify that the location is suitable for your catering functions. A signed copy of this document as well as your Environmental Health permit must be maintained with your Catering Operation during all operating hours. Please note that any changes to the menu, equipment, or procedures listed on the approved form will require approval by EHD. Catering Operation Name: LI -coccAyo Facility ID#: Business Owner Name: J ov- d 1Lko exv0 Phone #: 0 S C1 1--(q00 E-mail: Website (if applicable) Mailing Address: 2)25 • S 1—ILin e Documents to Include V Check the following items as you include them with this document. Application- Complete and submit the Service Request form. Ensure that all information is legible. IL] [.., Commissary Agreement- The Caterer must prepare and store all food and equipment at a commissary kitchen (permitted food facility). The Caterer and their proposed commissary must complete and sign the commissary agreement. Caterers are subject to limited food preparation only (HSC 113818(a) (4)) when conducting direct- sales at a host facility. / Specification Sheets- Submit specification or cut sheets for your equipment, including the portable mechanical refrigeration, overhead protection/enclosure, and portable hand-washing sink(s) carts that will be utilized during a Catering event. Provide documentation that shows the certification for sanitation and electrical standards by an American National Standards Institute (ANSI) accredited certification program such as NSF, UL, ETL, etc. for food equipment. Menu- Include any menus. List all food and beverages items to be sold. (Refer to page 2 & 5) F---1-4 Food Protectipn Manager Certifio - Pro ide proof that an owner or employee has a valid Food Manager zr certificate. '4vy.;__ Aik-i.,1-4-4,--c, ' 1 Food Handler Card- Provide documentation that all employees have a valid California Food Handler Card. Food Log- A written log must be maintained for a minimum of 90 days after each operation to include the event organizer name and contact information, location of service, menu of foods and beverages served. When operating at a host facility, the log shall include your menu and location/date/time of operation. Please describe how you will log this information (i.e. What type of database) and provide a sample of that log. City: -0Ckk() Cbt Zip Code: C/520 1RARF Ha7pltnn Avnni IA I Stnnktnn nalifnmia P9flF I T 70g 4RR-:14.9() I F 711C1 4R4-111'.1F1 I www sinnv nrci/Ahrl