Permanent Variance from Timothy Gill, representing Sushi with Gusto @Florida State University. The petitioner seeks a variance from subsection 64E-11.003(1)(a), Florida Administrative Code and section 3-501.16, Food and Drug Administration 2013 ...

 

DEPARTMENT OF HEALTH

Division of Environmental Health

RULE NO.:RULE TITLE:

64E-11.003Food Hygiene Standards

NOTICE IS HEREBY GIVEN that on July 31, 2019, the Department of Health, received a petition for Permanent Variance from Timothy Gill, representing Sushi with Gusto @Florida State University. The petitioner seeks a variance from paragraph 64E-11.003(1)(a), Florida Administrative Code and section 3-501.16, Food and Drug Administration 2013 Model Food Code, requires all potentially hazardous foods to be kept at 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above, except during necessary periods of preparation and storage, as well as, raw fish and seafood products be cooked to an internal temperature of 145 degrees Fahrenheit or above for at least 15 seconds. Comments on this petition should be filed with Wanda D. Young, Agency Clerk, Department of Health, Office of the General Counsel, 4052 Bald Cypress Way, Bin A02, Tallahassee, Florida 32399-1703.

A copy of the Petition for Variance or Waiver may be obtained by contacting: VaKesha Brown, Bureau of Environmental Health, 4052 Bald Cypress Way, Bin A08, Tallahassee, Florida 32399-1703 or by calling [phone].