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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 (P-g-, covered chafing dishes, etc.). Include information about the <br /> proposed catering enclosure and handsink, please note that all putentially hazardous foods not held <br /> at 41"F or below during opration shall be discarded at the end of service, <br /> F1Intericr k r.on%trur..ted of ..rnmAh,WH.%h;db1L% 1rnp('.rV1L.1us material. <br /> Transport <br /> Vehicle <br /> 0 Hcd[lirq- area dae5 wt droit' l;quid to street; �idf-%, Ik; or pren-ii.ses. <br /> Not Holding During Transport- <br /> Method <br /> 1135'F and above) At E-dant- <br /> Cold Holding Des ing Transport +C <br /> Method <br /> f•41'F and belowl ,4t E%;o nt O .YU� U (>' ah i flv4o 6y4k <br /> 31�?Trz��l�•pt7[t- � <br /> Other Food Duri <br /> L s4t ' 't'4 -v5 <br /> Storage <br /> i Event- <br /> P <br /> During-ransport- <br /> Equipment <br /> .dent- <br /> EnclCOSUre- ? - <br /> Enclosure and C_`bi t'� _ <br /> Hand Sink <br /> Ff a n d 5:n k- <br /> Mal <br /> Closing _-- -_ _--- <br /> Procedures <br /> Tr:�nS�rnrt- 1� j1 r G. '`t° p�ij"'.1' <br /> I <br /> 1868 F Haze':tor.Avenwe -tc.ktnn, C3liforn.a t152D5 I T 709 4GER-:420 1 F 2D9404-013B www.SfCkJA.00M <br /> 3 <br />