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Environmental Health Department <br />Holding area does not drain liquid to street, sidewalk, or premises. <br />During Transport- <br />At Event- <br />At Event- <br />Equipment <br />At Event- <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 haiardous 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 haiardous foods not held at <br />41*F or below during opration shall be discarded at the end of service. <br />Hot Holding <br />Method <br />(13S"F and above) <br />Cold Holding <br />Method <br />(Al’F and below) <br />dosing <br />Procedures <br />Other Food <br />Storage <br />Transport <br />Vehicle <br />Enclosure and <br />Hand Sink <br />SANJOAOUIN <br />COUNTY <br />| Interior is constructed of smooth, washable, impervious material. <br />(Cc rm-Ysht-n <br />At Event-____Food atvajbd.______ <br />CxOcdS bVorcd Oonhx.wcts dXr F/ox- <br />^uring Transport- <br />■FoodS. <br />AU ^ocolj >^<4 <br />During Transport- <br />____VcV^cGc/ai'A- be Ay Food Il-cdv vAfei <br />Food Cy\ipYT|) t'onk.lA.e-k <br />Nk________ <br />During TransporU-p <br />_______ I hbulfrkd QooltVlS V/JM <br />Enclosure-CtkcC'^, QaDO\M uO(4a<x -VtAVvV -FWVnj Vw <br />_______S\trtk£^ , CCrvxtxw^ OcfriC-rr cl QO'(\V<Xw\N\cAei\3 <\ f <br />jt-f-V H'OCcfdcd Of prtJVkHu tooled <br />Food Disposal- YD LVwA-. Qf -tCoMcd.. J <br />Fransport- USC<