that on November 16, 2016, Toinette Waldon, representative for Hissho Sushi @ Lynn University, filed a petition for Permanent Variance from Rule 64E-11.004(2) and (8), of the Florida Administrative Code. Subsection 64E-11.004(2), F.A.C., requires ...

 

DEPARTMENT OF HEALTH

Division of Environmental Health

RULE NO.:RULE TITLE:

64E-11.004Food Protection

The Department of Health hereby gives notice that on November 16, 2016, Toinette Waldon, representative for Hissho Sushi at Lynn University, filed a petition for Permanent Variance from subsections 64E-11.004(2) and (8), of the Florida Administrative Code. Subsection 64E-11.004(2), F.A.C., requires all potentially hazardous foods to be kept at 41 degrees Fahrenheit or below or 140 degrees Fahrenheit or above, except during necessary periods of preparation and storage. Subsection 64E-11.004(8), F.A.C., requires raw animal products such as eggs, fish, lamb, pork or beef, except roast beef, and foods containing these raw ingredients, to be cooked to an internal temperature of 145 degrees Fahrenheit or above, for 15 seconds. Notice of the Petition was published on November 29, 2016, in Volume 42, Number 230, of the Florida Administrative Register. Upon reviewing the Petitioner's facts that demonstrated a substantial hardship and how the purpose of the underlying statute would be served, an Order Granting Petition for Permanent Variance, with specified conditions, was issued on January 6, 2017.

A copy of the Order or additional information may be obtained by contacting: Ric Mathis, Bureau of Environmental Health, 4052 Bald Cypress Way, BIN A08, Tallahassee, FL 32399-1710 or by calling [phone], ext. 2337.