Laserfiche WebLink
i <br /> SANJ O A Q U I N Environmental Health Department <br /> C OU IJT Y <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 /> QHolding area does not drain liquid to street,sidewalk,or premises. <br /> Hot Holding During Transport- 'A\ V I0-T A Pp L I CA-eL C <br /> Method <br /> (1351 and above) AtEvent- Cus Lov VS litA IP, V1 <br /> Cold Holding During Transport- UP U d p y�e P a_v P d at— <br /> Method <br /> r11 <br /> (41"F and below) t Event- <br /> U r�V� ( a <br /> During Transport- <br /> CitherFood <br /> Storage <br /> At Event- <br /> During Transport- <br /> Equipment <br /> t Event- <br /> Enclosure- <br /> Enclosure and <br /> Hand Sink <br /> Hand Sink- <br /> Food Disposal- <br /> Closing <br /> Drocedures <br /> ransport- <br /> iMA <br />