an Emergency Variance for Paragraph 4-301.12(A), 2001 FDA Food Code and subsection 61C-4.010(5), paragraph 61C-1.004(1)(a), Florida Administrative Code and Section 5-203.13, 2001 FDA Food Code and Paragraph 5-202.11(A), 2001 FDA Food Code from ...

DEPARTMENT OF BUSINESS AND PROFESSIONAL REGULATION
Division of Hotels and Restaurants

Rule No.: RULE TITLE
61C-1.001: Definitions

NOTICE IS HEREBY GIVEN that on October 01, 2010, the Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, received a petition for an Emergency Variance for Paragraph 4-301.12(A), 2001 FDA Food Code and subsection 61C-4.010(5), paragraph 61C-1.004(1)(a), Florida Administrative Code and Section 5-203.13, 2001 FDA Food Code and Paragraph 5-202.11(A), 2001 FDA Food Code from Carvery #1, #2, #3, Cavery-Terrace level, Latin Food-Concourse level, Noodle Cart-Terrace level, Nacho Cart-Concourse level, Sausage Cart-Concourse level, Soul Food Cart-Concourse level and BBQ Cart-Concourse level, Orlando, FL. The above referenced F.A.C. addresses the requirements The requirement that dishwashing facilities for manually washing, rinsing and sanitizing equipment and utensils are provided. The requirement that at least one service sink is provided for the cleaning of mops or similar cleaning tools and the disposal of mop water. The requirement that each establishment have an approved plumbing system installed to transport wastewater. They are requesting to share the dishwashing facility and mop sink located in another establishment at the same location and under the same ownership and to utilize holding tanks for potable and waste water at the hand sink.
A copy of the Petition for Variance or Waiver may be obtained by contacting: [e-mail], Division of Hotels and Restaurants, 1940 North Monroe Street, Tallahassee, Florida 32399-1011.