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SAN3J O A n U I N Environmental Health Department <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 /> Interior is constructed of smooth,washable, impervious material. <br /> Transport <br /> Vehicle <br /> Holding area does not drain liquid to street, sidewalk, or premises. <br /> Hot Holding During Transport- <br /> Method <br /> (135°F and above) At Event- PuclrTFs <br /> Cold Holding During Transport- C�7�2� b �5��1�( A65 <br /> Method <br /> CkW,02) <br /> (41°F and below) t Event- Ua6E C66(,�2 <br /> During Transport- <br /> Other Food <br /> Storage <br /> At Event- <br /> During Transport- <br /> Equipment <br /> t Event- <br /> Enclosure and <br /> Enclosure- <br /> Hand Sink /� C (�_ <br /> Hand Sink- POCZ�L(E t 1(�o 571 ,J W 116 <br /> Food Disposal- S `� <br /> Closing <br /> Procedures <br /> ransport- <br /> 3of4 <br />