Permanent Variance from Rules 64E-11.004(2) and (8), F.A.C., from Hissho Sushi @ Lynn University, Toinette Waldon, Representative, 3601 N. Military Trail, Boca Raton, FL, 33431. Rule 64E-11.004(2), F.A.C., requires all potentially hazardous foods to ...

 

DEPARTMENT OF HEALTH

Division of Environmental Health

RULE NO.:RULE TITLE:

64E-11.004Food Protection

NOTICE IS HEREBY GIVEN that on November 16, 2016, the Department of Health received a petition for Permanent Variance from subsections 64E-11.004(2) and (8), F.A.C., from Hissho Sushi @ Lynn University, Toinette Waldon, Representative, 3601 N. Military Trail, Boca Raton, FL, 33431. 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. Comments on this petition should be filed with Shannon Revels, Agency Clerk, Department of Health, Office of General Counsel, 4052 Bald Cypress Way, BIN A08, Tallahassee, Florida 32399-1710, within 14 days of this notice.

A copy of the Petition for Variance or Waiver may be obtained by contacting: Ric Mathis, Bureau of Environmental Health, 4052 Bald Cypress Way, BIN A08, Tallahassee, Florida 32399-1710 or by calling [phone].