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SAN10 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 /> �terior 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- (I Inq <br /> Method ��t (�I 111 <br /> (1357 and above) t Event- C 41 4:4 l� <br /> Cold Holding During Transport- Nmtio, WA oomI hl ( u)Method r! l <br /> (417 and below) At Event- n4al VVW () Net I <br /> During Transport- v <br /> Other Food <br /> Storage <br /> At Event- <br /> During Transport- <br /> Equipment <br /> At Event- <br /> Enclosure- <br /> Enclosure and <br /> Hand Sink <br /> Hand Sink- <br /> Food Disposal- Ali p0c) 1�t rt'i,�- bl :s�-f I h SAca wa' <br /> Closing � <br /> Procedures <br /> ransport- N 1- <br />