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Environmental Health Department <br />|)7] Interior is constructed of smooth, washable, impervious material. <br />During Transport- <br />(135°? and above)At Event- <br />During Transport- <br />(41°F and below)At Event- <br />A <br />During Transport- <br />Equipment <br />lAt Event- <br />Enclosure- <br />Hand Sink- <br />Food Disposal <br />Transport- <br />3 of 4 <br />Enclosure and <br />Hand Sink <br />Cold Holding ' <br />Method <br />Closing <br />Procedures <br />Hot Holding <br />Method <br />Other Food <br />Storage <br />Transport <br />Vehicle <br />SAN JOAQUIN <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 />Holding area does not drain liquid to street, sidewalk, or premises. <br />During Transport- S