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SA N.d O A Q 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 />3n-Idolding area does not drain liquid to street, sidewalk, or premises. <br />Hot Holding <br />During Transport - <br />Method <br />(135'F and above) <br />At Event- <br />Cold Holding <br />During Transport- <br />/� <br />( � <br />a <br />�/ v <br />Method <br />(41'Fand below) <br />AtEvent- <br />^I c�.,� <br />Ln <br />(� C `J1 `J r <br />During Transport- <br />dripp <br />Other Food <br />C(/ <br />Storage <br />At Event - <br />During Transport- <br />I <br />41 <br />Equipment <br />At Event- <br />Enclosure - <br />Enclosure and <br />Hand Sink <br />Hand Sink - <br />'( <br />Food DisposaK <br />Closing <br />In <br />-MW 0A <br />Procedures <br />r <br />Transport- <br />_ <br />3 of <br />0 <br />