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Environmental Health Department <br /> SAN]OAQUIN <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 /> 417 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 /> �} }folding area does not drain liquid to street,sidewalk,or premises. <br /> FHot Holding IPuring Transport- <br /> G� <br /> Method <br /> (1351 and above) t Event- - syla S ¢ �" S L/ <br /> During Transport- � � <br /> Cold Holding ((�CJAICZ <br /> Method <br /> J n � w s <br /> (41'F and below) At Event c� c� �ypJ� �/ Yp L �GGi 1 p%LA al, <br /> Other Food ttNl- <br /> DuringTransport- <br /> Storage r 1 <br /> �t Event e.'_Y Cc-\nil <br /> f iDuring Transport- <br /> Equipment — - - - <br /> t Event- <br /> Enclosure- <br /> Enclosure and <br /> Hand Sink <br /> Hand Sink <br /> Lo tN <br /> 'Food [Disposal- ` t�,1 I' r:. ✓�' <br /> Closing — --- -- --- <br /> Procedures <br /> Fransport- r (-�41� �'Z <br /> 3of4 <br />