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SAN JOAQUIN <br /> 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 />X 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 />During Transport- ,\‘; <br />(135°F and above) tAt Event- 11.\ <br />Cold Holding <br />Method <br />(41°F and below) <br />During Transport- L vii;,-_,T <br />At Event- LcT Eric6.E.tet), <br />Other Food <br />Storage <br />During Transport- V ty4Loejf.13 ToTe- <br />t Event- •Vci-re. <br />During Transport- <br />Equipment <br />t Event- 1\ <br />Enclosure- VoW, guktcki 9,EM9.0411 ME60 vikti5 ARO fiA611-t DjSV011,1091 <br />Enclosure and <br />Hand Sink <br />Hand Sink- .k Ns:ILA:mu beyi-(4.4i. cot-t-rpoto. %)t•ta 41,14A0\c1P6w* ‘,1 A1-tik L.CAST <br />too, 5 le.ALL;) vitsfEi emits. VII) 'SW ON)ael-fR. Ref", <br />Food Disposal- L owkenk stakm <br />Closing <br />Procedures <br />Transport- N <br />ell A