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Environmental Health Department <br />3. <br />X Interior is constructed of smooth, washable, impervious material. <br />Holding area does not drain liquid to street, sidewalk, or premises.X <br />During Transport- 2.9 miles - 9 minutes Insulated food Bags <br />(135°F and above)At Event-Heat Glass display case <br />During Transport- Insulated ice chest <br />At Event- refrigerator(41°F and below) <br />During Transport- <br />At Event- Alto Sham <br />During Transport- <br />Equipment <br />There are no multi use utensils usedAt Event- <br />Enclosure- <br />Hand Sink- Hand sinks are available at both facilities <br />Transport- <br />3 of 4 <br />Enclosure and <br />Hand Sink <br />Cold Holding <br />Method <br />Hot Holding <br />Method <br />Other Food <br />Storage <br />Closing <br />Procedures <br />Transport <br />Vehicle <br />Hot food is disposed after each service. Approx 2-4 hours. <br />Food Disposal- Cold food is disposed after appropriate expiration date <br />SA'N JOAQUIN <br />-COUNTY— <br />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.