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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 />R--interior is constructed of smooth, washable, impervious material. <br />Transport <br />Vehicle <br />[7<I 'olding area does not drain liquid to street, sidewalk, or premises. <br />Hot Holding <br />Method <br />(135°F and above) <br />During Transport- 401- bo( -c.o.( \--6+ -cLc0d5 <br />At Event- C <br />Cold Holding <br />Method <br />(41°F and below) <br />During Transport- <br />Ce ck 1 1—k ice <br />At Event- --C —1-Qt -0\1 be jA 4i,v2 clot 4{e5 CA <br />Other Food <br />Storage <br />During Transport- <br />At Event- <br />Equipment <br />During Transport- <br />At Event- ?i,04(45 on +abe <br />Enclosure and <br />Hand Sink <br />Enclosure- <br />Hand Sink- <br />Closing <br />Procedures <br />Food Disposal- 1-7 <br />V rOVR i( Sar6/9.- c a (1. <br />Transport- a e bct )c 3 <br />rtf A