Laserfiche WebLink
SANJ 0 A Q U I N ,�1 „E�nvironmental Health Department <br />' <br />—COUNTY— Wf- W1( !61 f'1�rviS�f trpctrk-rntAA.,.n 30rri,17-1-) - <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 />Transport <br />Vehicle <br />C1-1nterior is constructed of smooth, washable, impervious material. <br />Holding area does not drain liquid to street, sidewalk, or premises. <br />Hot Holding <br />During Transport- Cbc> LeA- 12� rA , , Lyfv,,,o <br />f ``� ��'1 <br />1. 350 '- <br />Method <br />(135°F and above) <br />At Event- �.PX j, _ „ Lp,,,,. ,r, <br />13,5'0 F <br />Cold Holding <br />During Transport- �� 1 (,tea� , _' o-, <br />�r <br />L4 °F <br />Method <br />(41°F and below) <br />At Event- a (.ear' -ix, <br />4 � ° % <br />During Transport- �%� A$-11 C czy\.�•Y� � <br />N k t$ J5 C , <br />Other Food <br />f <br />Storage <br />tEvent- <br />During Tranfsport- -f �y <br />+� 1 <br />Equipment <br />t Event- •3,i +'T.Tw or pv-% , <br />Enclosure- /d ,.._ P <br />Enclosure and <br />Hand Sink <br />1 r - <br />Hand Sink- •PdY� � SMv __ +tvuf/We( <br />(�& .bite fco <br />/cis <br />Food Disposal-zSli bM O SPO5! Cr^ a-1 O)rn% iS_4;�L'l/i <br />1 O <br />Closing <br />Procedures <br />ransport- �-y�-GtS� bGLtas -[74kt4,t 4z> <br />c6mm(SSA.IM <br />3 of <br />DI °F <br />