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• I <br /> d. Who will monitor and verify these procedures are being followed? <br /> NOTE: If the mobile food unit does not have adequate space to prepare raw meats, all raw meat preparation <br /> must occur in the commissary kitchen. <br /> 3. Will you cook any raw meat onboard the mobile food unit that is greater than 1 inch thick? If yes, please <br /> answer the following questions. If no, please skip to question 4. <br /> a. How will the meat be cooked? <br /> N/A <br /> b. Will you hot hold meat throughout the day? <br /> ❑ Yes ❑ No <br /> c. How will you hot hold meat throughout the day? <br /> ❑ NA <br /> N/A <br /> d. What will you do with these leftover cooked meats at the end of the day? <br /> Ill Discard ❑ Cool <br /> 4. Will you prepare produce onboard the mobile food unit?Select all that apply. <br /> ❑Wash ❑ Slice ❑ Chop/Dice 0 NA ❑ Other <br /> 9 i=,:z9 . A D <br /> ., Y: ' Date! f _ 2 C <br /> •, nvironmental Health Division sI\1OHOM sx <br /> 3020 Rucker Avenue;Suite 104■ Everett,WA 98201 3900 U f x:425:339.5254 U tel:425.339.5250 Page 4 <br /> IDISTRICT <br />