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SA N ,J O A Q U I N Environmental Health Department <br /> C 0 U N T 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 /> Holding area does not drain liquid to street, sidewalk, or premises. <br /> Hot Holding <br /> Method <br /> (135°F and above) At Event- <br /> Cold Holding DuringTport- <br /> Method r p <br /> 11� V <br /> (41°F and below) t EventWo <br /> During Transport- � <br /> Other Food <br /> Storage t Even acr �W� anm/'v <br /> DuringTra p �la <br /> pc <br /> Equipment � � <br /> At Event- b � l v* In n <br /> Enclos /,� ,� ,,,,, / � ,p <br /> Enclosure and C cL W I v V <br /> v& <br /> Hand Sink <br /> Hand Sink- WL <br /> Food Disposal- <br /> Closing <br /> Procedures <br /> ransport- ' ea <br /> m W <br /> 3 of 4 <br />