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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 />IA Interior is constructed of smooth, washable, impervious material. <br />Transport <br />Vehicle <br />VI Holding area does not drain liquid to street, sidewalk, or premises. <br />Hot Holding During Transport- 4\-13-1- ?)* <br />Method <br />(135°F and above) At Event- <br />Cold Holding <br />Method <br />(41°F and below) <br />During Transport- ik-1,19.e vctiThr <br />At Event- VeMe i . a <br />Other Food <br />Storage <br />During Transport- C\faie ?)GWS 1 5eSk° ..(--.(31 <br />At Event- OeCtir P)6tve3 1 S-el)e v-cdeo, <br />Equipment <br />During Transport- bc,es Si-el\te 3 / <br />At Event- <br />Enclosure and <br />Hand Sink <br />Enclosure- <br />(Di ,tleN \f loA- t.tA <br />11) 90-- cy) <br />uv).\-i leact`j <br />5evg-iv‘,9 AT-00 ) ed <br />Hand Sink- <br />0-014 \nteolni 01 5 kcrhoti 'Wad 1 4- <br />L.)S-e <br />Closing <br />Procedures <br />Food Disposal- <br />9 i svt) se of-- a kt) 90,eievA, 4 1 <br />x.ccts\e -fp() d • <br />Transport- `9-4,s' kep t -V e ws ce pea-0( k <br />\ria 1 C (AC1 S <br />nf A