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SAN.JOANN Environmental Health Department <br /> —COUNTY- <br /> 3. <br /> COUNTY 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- c/7m.n„1 8p,< <br /> Method R � <br /> (1357 and above) At Event- COAR%6 IdkSfft?, WGnA4W <br /> Cold Holding During Transport- C419L� <br /> Method <br /> (41"F and below) At Event- <br /> During Transport- �sjIIG YL j�i;alwked bpleQ 4 t?rri�ZCv o <br /> Other Food <br /> Storage <br /> tEvent- <br /> During Transport- 48RW� PAIR / Lr&Im <br /> Equipment <br /> At Event- d"W <br /> Enclosure- kvl�n k�i 0 � Cly+ /i� !� <br /> Enclosure and <br /> Hand Sink Hand Sink- N*4,laj n,9 64, �i 4 !�/ {jv <br /> Food Disposal- ✓ �� `` �lnl� 6L �I robvc 61l: / <br /> Closing /Qe � � <br /> Procedures ransport- Wik 41 041 "Y q 7�1� PUP41r4j )W <br /> W�j w )k <br /> IMA <br />