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SAN,J,OAQUIN <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 />Fr Interior is constructed of smooth, washable, impervious material. <br />Transport <br />Vehicle <br />AvHolding area does not drain liquid to street, sidewalk, or premises. <br />Hot Holding <br />Method <br />(135°F and above) <br />During Transport- N/A °, All ho l-- ..--D (A)1 )1 b- co k-cot <br /> <br />Dn -SO—e_ D -_\/,en .)—. • <br />At Event - <br />ticA ) c-0c) <br />Cold Holding <br />Method <br />(41°F and below) <br />-ev*• <br />During Transport- EltOrn C_ it vi Ckc_ r-C_-;--c• lc— <br />At Event- \ -- S\i 0 a-CA +e <br />cc orin 'evnl- <br />Other Food <br />Storage <br />During Transport- NiA, I, (i0 e__ oy\) y <br />t t ) <br />i t Event- k) jpc. ; <br />Equipment <br />During Transport- <br />or In °or\ e -fru c)(_(vrtinckU <br />At Event- .4.\) fq-vi pov\o--\- <br />vm \ v Voe <br />k‘liAA uSQ -o 400- f V f r)--1--- <br />of) keri c_cwter _(x.n o p y, <br />Enclosure and <br />Hand Sink <br />Enclosure- CO\N.reCti <br />‘C. V'enkS <br />_ CanOpy La I bt 4okk'( n +0 (k. II <br />Hand Si k- \-V* Rlcid C 1 \ fl-ck),Ie hcknd Sink 1.,0c) I <br />t-aKfn o ct I I c voryAs, <br />Closing <br />Food Disposa l- <br />+-10 <br />Lettk <br />Ocl) <br />proo- -Fir-A, CCO1S NO\ be_ -1--k-€19 <br />sf,Vf -j; hc. \ Acifd " Tarr cor ‘NC`n—.40ct,1 <br />Procedures ( <br />Transport-A-11 Trash co\n cw , (,, 6e__ e_core0 (A) 14 <br />-c,sc <br />3 01