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SAN JOAQUIN <br />COUNTY-- — <br />Environmental Health Department <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 />VNInterior 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 <br />Methods <br />V-00 <br />During Transport - <br />to Cbv9 <br />t ask. �lJ. <br />(13S°F and above) <br />At Event- ,t-�r�� o <br />`T CJ��+K-,0 c ill fi1�S�2S (N ��A a <br />Cold Holding <br />Method <br />_Vwe� WNkvoel <br />During Transport- \ \ <br />6VI klk <br />C.'ds11 <br />(41°F and below) <br />n�''�11rNs�""`.' f" <br />t Event -AW, WWI �"tQ'1'V. k�V% <br />: c yk owis Wit( Le, 0,d if �r�n <br />OtherFood <br />During Transport- b rA- <br />ff <br />Storage <br />t Event- <br />Vk <br />During Transport - <br />Equipment <br />At Event- <br />Enclosure - <br />Enclosure and <br />Hand Sink <br />Hand Sink - <br />Food Disposal - <br />Closing <br />Procedures <br />ransport- <br />3 of <br />