Permanent Variance from Toinette Waldon, representing Hissho Sushi @Florida State University. The petitioner seeks a variance from subsection 64E-11.004(2) and (8), Florida Administrative Code, requires all potentially hazardous foods to be kept at ...

 

DEPARTMENT OF HEALTH

Division of Environmental Health

RULE NO.:RULE TITLE:

64E-11.004Food Protection

NOTICE IS HEREBY GIVEN that on June 14, 2017, the Department of Health received a petition for Permanent Variance from Toinette Waldon, representing Hissho Sushi @Florida State University. The petitioner seeks a variance from subsections 64E-11.004(2) and (8), Florida Administrative Code, 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, 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 Shannon Revels, 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], ext. 2492.