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SAN JOAQUIN' <br /> Environmental Health Department <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 />Interior is constructed of smooth, washable, impervious material. <br />Transport <br />Vehicle <br />I-7- Holding area does not drain liquid to street, sidewalk, or premises. <br />Hot Holding <br />Method <br />(135°F and above) <br />During Transport- c,cri 14.0-66.... Cbt- <br />At Event- C4-c--1.4-A4-• rf-146--- <br />Cold Holding <br />Method <br />(41°F and below) <br />During Transport- isU/4, <br />At Event- kl rep <br />Other Food <br />Storage <br />During Transport- <br />At Event- <br />Equipment <br />During Transport- <br />At Event- <br />Enclosure and <br />Hand Sink <br />Enclosure- C "4- qie( q /tYle,t4f,pti_— <br />Hand Sink- 1 kb-t 4-- Cg-1 C41-11-t- <br />Closing <br />Procedures <br />Food Disposal- Vedytth. ..,2,04/-1- 762-91-0--- AEL...) tr-31V9 <br />Transport- tf74-- <br />nf A