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Environmental Health Department <br />1. <br />Facility ID it: <br />Address: <br />MENU DESCRIPTION <br />Indicate all the food and beverage items for sale.Where will the food be prepared? <br />COMMISSARY ON-SITE <br />FOOD ITEM <br />□Pastas- Random, Alfredo, lasagna, Spaghetti etc X <br />Hot Sandwiches- Hamburgers, Chicken, Steak etc <br />Salads <br />Desserts- Cookies, Cakes, Brownies etc X <br />2. <br />Intended use during food preparation or catering eventEquipment <br />Refrigerator To hold raw uncooked foods at a safe temperature <br />For baking of desserts and pasta bakesOven <br />Deep fryer For cooking sides like fries <br />For sauteing pastas and vegetablesGas stove <br />2 Of 4 <br />Food Production <br />0 <br />S <br />SA'N JOAQUIN <br />-COU NTY— <br />List equipment and utensils that will be used. Please be specific on equipment's use and function. <br />For example: Equipment: Blender Intended use: Make Smoothies <br />Indicate the location where you will store food and equipment at the end of the day. <br />Commissary Name: ChaPter 2 Facility ID #: t" A <br />88 w 10th St, Tracy, Ca. 95376