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SANJ O A Q U I N Environmental Health Department <br /> _COU N T Y <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 /> ElInterior is constructed of smooth,washable, impervious material. <br /> Transport <br /> Vehicle <br /> 'gyp Holding area does not drain liquid to street, sidewalk, or premises. <br /> Hot Holding During Transport- J <br /> Method <br /> (135°F and above) At Event- <br /> ( od t,.,`(( 6e rzp rtx--c 'e `— e_ <br /> Cold Holding During Transport- <br /> Method ` CIIr `t^ 0 4'6-1 <br /> At(41'F and below) g2 ( t/! il( Cp/l�✓F�E� y C,�/f/llzC� -f' t� ar�9 <br /> Event- 41i- �J <br /> �..'(( e Ce cc�� • <br /> During Transport- <br /> Other Food/ <br /> Storage l <br /> AtEvent- "C/ S J1' 1i l'/? Lk n*l <br /> ,During Transport- <br /> 1 `j , cf G� /t 'j � 4�JQrec <br /> Equipment <br /> At Event- / " o"9 "j 44.e <br /> } `< c <br /> Enclosure- <br /> Enclosure and <br /> Hand Sink kQfC � Q_uz,1c} a4 <br /> Hand Sink- �, <br /> F odDis osal- '-tlAS� V� lYf� I +-' ( I ASI �e t <br /> 6 <br /> Closing � :+ y. ,(( e �'� � u1, M k/t <br /> Procedures <br /> ransport- AR d-f�6,s Co Il er-ri OL4- q_(/,9 -n+ <br /> <" /(l( Lit/ U ua#"- <br />