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Environmental Health Department <br />At Event- <br />During Transport- <br />At Event- <br />During Transport- <br />At Event- <br />During Transport- <br />Equipment <br />At Event- <br />Hand Sink- <br />Food Disposal- C0jV\ ss /p <br />Z&c^sTransport- <br />3 of 4 <br />Closing <br />Procedures <br />Enclosure and <br />Hand Sink <br />Cold Holding <br />Method <br />(41°F and below) <br />Hot Holding <br />Method <br />(135°F and above) <br />Other Food <br />Storage <br />Transport <br />Vehicle <br />O^oie/^ <br />Vvt. <br />CjOoLca^ Bc»< <br />During Transport- <br />SAN JOAQUIN <br />------COUNTY------ <br />3. <br />Holding area does not drain liquid to street, sidewalk, or premises. <br />more than 30 minutel MuT^eth^^ if anticiPated travel time is <br />methods to hold food until service (e.g. covered chafine d h P°te'1t'ally ha2ardous foods and the <br />proposed catering enclosure and handsink Please note th lnclude '"formation about the <br />4VF or below during opration shall be discarded at the e^d of' e^ce*3'17 ha2ard°US f°Ods nOt held at <br />□ Interior is constructed of smooth, washable, impervious material. <br />Fnciosure-