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Home My WebLink AboutLetter ApprovalFlorida Departmentar .'asines - l to -45d�3 d ProfessitlWai MOV—S. 0 APR 2 1 l�g Rick Scott, Governor Regulation Ken Lawson, Secretary APRIL 16., 2014 PGA OF AMERICA 1916 PERFECT DRIVE SAINT LUCIE WEST, FL 34986 Re: Division of Hotels and Restaurants Plan Review License Type: 2010 PERMANENT FOOD SERVICE Application No. 805700 File No. 274109 Log No. HQ-14-4177 Dear Plan Review Applicant: Congratulations on your decision to operate a restaurant in. Florida! We have approved your public food service establishment plans for PGA OF AMERICA, 1916 PERFECT DRIVE, SAINT LUCIE WEST, FL 34986 as of 04116/2014. Your plans are approved only as submitted to us. Changes in proposed operational procedures may require additional equipment and.certain changes may require a. new plan review. If you decide to change the menu, equipment or operation, please notify our office immediately. Your plan approval is valid for one, year from the date of this letter, so you must license the proposed establishment before then. If your plan approval expires after a year, you may have to complete the plan review process again, including fee payment. If you are no longer in charge of this project, please forward this letter to the correct person or company. When the construction is complete, please call our Customer Contact at 850.487.1395 to request contact from an inspector to schedule an opening inspection. Be ready to provide the file-number.located at the top of this letter. Please allow 1-2 days for the inspector to contact you to schedule the inspection. Good luck with your enterprise! Sincere6l WILLIAM C. HAWKS PLANS EXAMINER Phone: 850.487.1395 Division of Hotels & Restaurants wwiw.MvFloridaLicense.com 1940 North Monroe Street . License Efficiently. Regulate Fairly. Tallahassee, Florida 32399-0783 ITC 19.. - , e 109 I UK Fl 0 67 E:F- 105 PAGE 2 OF 3 49 I FIF-1 F-1 F-171 F Li L-1 LAiEd 1-11 Florida Departmentof Busines 'A�_? Division of Hotels and Restaurants Professi r-ral www.MyFloridaLicense.com/dbpr/hr Regulation LOG NUMBER HQ1. 14 1 4177 FILE NUMBER 274109 PLAN REVIEW SPECIFICATION WORKSHEET Establishment must meet all standards of Chapter 509, Part I, Florida Statutes, and Chapter 61C-1&4, Florida Administrative Code 1 Establishment Name: PGA AMERMA 2 Review Type Current License Number: 6603667 ® New/Conversion ❑ Remodel ❑ Closed at least one year Previous License Number and/or Name (if applicable): Previous Licensing Agency: ❑ Department of Agriculture and Consumer Services ❑ Department of Health ❑ Division of Hotels & Restaurants ❑ Change Owner with Remodel WORKSHEET CODE KEY: S = Satisfactory NA = Not applicable U = Unsatisfactory — a plan cannot be,approved with an item marked in this manner C = Caution — item is operationally based or cannot be determined by review and will be verified during onsite inspection 3, Construction Finishes Floor Wall Cove Base Ceiling Food Preparation WASHABLE WASHABLE WASHABLE_ 'WASHABLE Food Storage WASHABLE WASHABLE WASHABLE WASHABLE Dishwash Area WASHABLE WASHABLE WASHABLE WASHABLE Bathrooms . WASHABLE WASHABLE WASHABLE WASHABLE Dry StorageWASHABLE WASHABLE WASHABLE WASHABLE Bar WASHABLE WASHABLE WASHABLE WASHABLE Note: Finishes in areas of moisture must be smooth, nonabsorbent and easily cleanable; Studs, joists.or rafters may not be exposed in areas of moisture; Curved and sealed cove. bases are required at floor/wall junctures-. Sinks.and Warewashing - 4 S Manual washing, rinsing and sanitizing facilities provided: ®3-compartment sink ❑ 4-compartment sink Location(s): ❑ Kitchen ❑. Bar . ❑ Dishwash' area ❑ Other 5 S Mechanical washing, rinsing and sanitizing facilities provided: ® Dishmachine ❑ Glasswasher Dishmachine/glasswasher sanitizing method: ® Chemical ❑ Hot Final Rinse. 6 S Diain boards or shelving/table, equivalent provided at each end of dishwashing facilities_ 7 S Handwash sink(s).provided/accessible in food prep and food dispensing area(s) 8 S Handwash sink provided/accessible in dishwashing area(s) 9 Total number of handwash sinks shown 4. 10 Food prep sink(s): Z 1-compartment ❑ 2-compartment ❑ 3-compartment Number shown: 1 Comments: DBPR Form HR 5021-011 Page 1 of 3 Revised 2013 April 04. .Fire Safety 11. S Hood automatic fire suppression shown over cooking equipment (grease laden vapors) PER AHJ 12 S Portable extinguisher(s) shown PER AHJ 13 Public exit access does not go through kitchen / storage rooms / bathrooms / other high hazard areas ® Yes ❑ No 14 Number of exits: I Public: 5 Employee: 5 Total: 10 15 Square footage of establishment: 540 16 Building fire sprinkler system installed ® Yes ❑ No Equipment and,Storage = 17 S Ice machine installed in enclosed area with outer openings protected 18, S Displayed / exposed food effectively protected 19 S Food preparation area protected from environmental contamination 20 NA Running water dipper well installed for, bulk ice cream service or equivalent handling 21 S Equipment installed for cold holding potentially hazardous (time/temperature control for -safety) food 22 S Equipment installed for hot holding potentially hazardous (time/temperature control for safety) food 23 C Dry storage area designated 24 C Maintenance and cleaning equipment storage area designated 25 C Employee personal article storage designated Plumbingand Bathrooms.. 26 C Plumbing system installed 27 S Mop/service sink; can wash - shown Location(s): JANITOR CLOSET 28 _ S Water heating device Location;. 29 Establishment type: ❑ Stand alone ® Mall (strip/enclosed) . ❑ Incidental ❑ Lodging associated ❑ Theme park/entertainment complex .30 S Public bathroom installed Type/Location Shown: ® Bathroom for each sex ❑ Unisex only []..Public. bathroom(s) on same level ❑ Public bathrooms within 30.0 feet on same level 31 S Public. bathrooms) accessible to customers without going through food preparation, food storage or warewashing areas 32 S Employee bathrooms) provided ❑ Same as customer bathroom(s) ® Separate from customer bathroomm(s) 33, S Type of supply:' Z Municipal ❑ Onsite Well ❑ Other Public well permit number: 34 Provider name: APPROVED RESERVE COD 35 Written approval/verification via: ® Copy of bill ❑ Approval form ❑ 'Provider letter ❑ Permit ❑ Electronic account document ❑ Verbal ❑ Other Wastewater. Disposal. 3.6 S I Type. of system: ® Municipal ❑ Septic Tank ❑ Package Plant ❑ Other 37 Provider.name: APPROVED RESERVE CDD 38 Written approval/verification via: ® Copy of bill ❑ Approval -form ❑ Provider letter ❑ Permit ❑Electronic account document ❑ Verbal ❑ Other 39 Septic, tank system Permit number: ❑ Restrictions .(see provisos) Tank size: gallons I Drainfield: square feet I Grease trap: gallons 40 Seating capacity per plan: ElInside seating ❑ Outside seatin g ®Total: 180 Projected number of seats contingent upon approval from local Authority Having Jurisdiction Comments: DBPR Form HR 5021-011 Page 2 of 3 Revised 2013 April 04 .Plan Results. . 41 ® Plans approved without provisos 143 ❑Plans denied (see provisos) 42 ❑ Plans approved with provisos -(see provisos below) Provisos: [].Variance approved VW# Date: ❑ Plans approved without provisos ❑ Plans approved with noted provisos (see provisos above) The following general provisos apply to all public food service establishments. ALL ITEMS WILL BE VERIFIED BY AN INSPECTOR AT THE TIME OF INSPECTION. , Water / Backflo' ' Prevention 44 Hot and cold water supplied to all sinks.where required (e.g.,. three -compartment, handwash, mop/service sinks)' 45 If allowed by the local Authority Having Jurisdiction, warewashing sinks and machines may have a direct connection _ 46 Light fixtures shielded / coated / covered where food is stored / prepared / displayed or where single -service items are open / exposed . 47 Illumination — 50.foot-candles in food preparation areas; 20 foot-candles in self-service areas, inside reach -in or under- counter refrigerators, handwashing and'warewashing areas, equipment and utensil storage, toilet rooms; 10 foot- candles inwalk-in refrigerators.and.freezers, dry food storage. areas 'Equipment:installation":and Oparation 48 Waste container. (dum ster), grease receptacle, compactor, recycle bins on nonabsorbent surfaces (pad) 49 Local exhaust ventilation installed over cooking units releasing steam / grease. laden vapors / smoke 50 Bathrooms ventilated / provided with windows; doors self -closing; doors / stalls constructed to insure privacy 51 Equipment; mop/service sink/can wash/compactor area properly drained_ to sanitary sewer; refrigeration waste piping discharges indirectly into floor drain or other approved receptor; Laundry facilities protected . 52 Dishmachines-have visual detergent and sanitizer delivery system or incorporate visual / audible alarm to signal if detergent and sanitizer are not delivered to the. proper cycles 53 All hose fittings protected by backflow device; back siphonage/backflow protection if no air ga /bre.ak . . 54 Doors to exterior self -closing unless emergency exit Fire'Safety.lnformation (Requrements=andComplance by Local fire Authority. Having Jurisdiction) ., :, 55 No mesh filters. in hood with automatic fire suppression systems installed 56 All gas appliances have a nationally recognized testing laboratory seal such as AGA or UL 57 Class K and other portable fire extinguisher installed as required by NFPA 10 and/or local fire authority 58 Automatic sprinkler and fire alarm systems required for occupancies greater than 300.. 59 Exit doors open outward for occupancy greater than 49 60 Physical separation or vertical splash guard installed between fryer(s) and open flames of adjacent cooking equipment. Check with local fire authority for installment requirements Plan Reviewer:. WILLIAM C. HAWKS Date: 04/16/2014 Plans Returned via: ® Mail ® Email ❑ Shipping ,DBPR Form HR 5021-011 Page 3 of 3 Revised 2013 April 04 Florida Departmentof ` Busines '()) Division of Hotels and Restaurants Professi b' i Regulation www.MyFloridaLicense.com/dbpr/hr FIXED PUBLIC FOOD SERVICE OPENING/LICENSING INSPECTION CHECKLIST Please read all documents that are returned to you when your plans are approved. The Plan Review Specification worksheet and the approval letter will list all items that you must complete before your establishment is ready for inspection and licensing. If you make any changes to the approved plans during the construction permitting process or during the build -out,, you must immediately notify the Plan Reviewer. If you have alcohol beverage papers, they can be signed in the local district office once your plans are approved. Immediately after we received your plans, you were sent a letter advising you to mail your completed. Application for Public Food Service .License and correct license fee. to Tallahassee. If you have not already done so, please attach a copy of the plan approval letter and send in your license application and fee at this time. Your application for license and license fee must be processed before an inspection can be scheduled. When construction is complete and your establishment has received all approvals for a Certificate of Occupancy from the local municipality (if applicable), you are ready for an inspection. If you have not already been contacted by .your inspector, call the Customer Contact Center at 850.487.1395 to request an "Opening Inspection". You will, be asked for your name, contact phone number, establishment name and.address; and the plan, review file number. Do not call to schedule an opening inspection unless you are absolutely ready. If all required items are complete, your inspection and licensing, can proceed more quickly. Have the following at the time of inspection: Your copy of the division approved and stamped drawing (blue print) and specification worksheet Three -compartment sink installed and working properly. Drainboards provided (or equivalent shelving installed). All hot and cold holding units working correctly and provided with thermometers; stem thermometer, properly scaled (0 - 220°F) available to measure food temperature Portable and/or hood fire extinguishers provided with a current, valid tag; properly sized/mounted. Dumpster/grease barrel located on a nonabsorbent surface; drain plugs installed; tight -fitting lids. LP-gas/natural gas tanks properly installed and protected (if applicable); CO2 and helium tanks secured in place. Soap/paper towels/ handwashing signs at handwash sinks; hot/cold water provided/functioning at all sinks. Consumer Advisory provided (serving raw/undercooked animal foods); oyster warning sign (serving raw shellfish) No bare hand contact with ready -to -eat food without an -approved Alternative Operating Procedure. Backflow devices (vacuum breaker) installed on all threaded faucets; no utility lines installed horizontally on floor. Lights installed and functioning; light shields installed; no extension cords used. Chemical test kit provided (for manual sanitizing or wiping cloth containers), if applicable All floors, walls and ceilings smooth, nonabsorbent and easily cleanable; weather stripping installed (as necessary) around exterior.doors; all raw wood sealed Exterior/bathroom doors self -closing; covered waste container in women's restroom Choking poster/information provided in area visible to employees DBPR Form HR 5024-017 2011 June 30 Consumer Advisory Any establishment that offers raw or un- dercooked animal foods must provide a consumer advisory. The advisory may be in the form of brochures, menu adviso- ries, table tents, placards or other effec- tive written means. Common foods offered raw or under- cooked which require a consumer ad- visory include hamburgers, steak, sushi and eggs. It is especially important to provide a consumer advisory when raw or undercooked animal foods are used as ingredients in other foods (e.g., raw eggs in Caesar salad or homemade mayon- naise). Typical advisory language is a statement such as "Consuming raw or undercooked meats, poultry, seafood or eggs may in- crease your risk of foodborne illness, especially if you have certain medical conditions." Complete requirements are included in Chapter 3-603.11, 2001 Food Code, at: http://www.cfsan.fda. gov/-dms/fc01-3.html#3-6. Shellfish Consumer Advisory Any establishment that offers raw or undercooked shellfish must provide a consumer advisory. Unlike the general raw animal food consumer advisory, you must specifically word this advisory per the requirements of Section 64D 3.040(8), Florida Administrative Code. You may download a shellfish -warning sign in English or Spanish at our Web site under Forms/Signs and Charts. This advi- sory may also be in the form of brochures, menu advisories, table tents, placards or other effective written means. If you also offer other animal foods raw or under- cooked, you may add the notice concern- ing these foods to the end of the shellfish advisory. Parasite Destruction Fish (other than Molluscan shellfish or exempt tuna species) that is offered raw, undercooked, or raw- or partially cooked - marinated must be frozen to the required times and temperatures prior to service. Common examples of fish in this cate- gory include salmon, squid, octopus and mackerel. Operators must provide proof that the required freezing has occurred. Often a statement about freezing will be present on the delivery invoice from the supplier. The freezing times and temper- atures required are: ✓ Frozen and stored at a temperature of -4°F or below for seven days in a freezer, or ✓ Frozen at -31 °F or below until solid and stored at-31°F for 15 hours. DBPR Form HR 5030-097 2010 May Food Manager Certification At least one certified manager is required for every public food service establish- ment. Each manager has 30 days from the date of hire to become properly certified and must recertify every five years. The accredited examination programs are: V**'Prometric ✓National Restaurant Association Education Foundation/Florida Restaurant and Lodging Association ServSa fell ✓National Registry of Food Safety Professionals. . . Food Service Employee Training Florida requires training on proper food handling and hygienic. practices for all food service employees who are respon- . x� r } sible for the storage, preparation, dis- play -or service of food. Employees must receive training within 60 days of hire and be recertified every three years. The Division -contracted food safety training provider is the Florida Restaurant & Lodg- ing Association (FRLA). Training can also be provided by an approved in-house program or by utilizing a third -party pro- vider. Because only Division -approved training programs are accepted as meeting the training requirement, all approved train- ing programs are listed on the Division's Web .site. at: http://www.myforida.com/ dbpr/hr/food-iodging/employee-train- ing.'html: Additional information on both manager certification and food worker training may be found at:, http://www.myfoeida. com/dbpr/hr/FoodandLodqing.html. Hand.Washing - The right way Keeping hands clean is one of the most important .ways .to prevent the spread of infection and illness to others. Hand washing is simple and effective if done properly. The basic rule for food service employees is to wash hands before en- gaging in food preparation and when- ever necessary - especially: ✓ After touching bare human body parts other than clean hands or clean, exposed portions of the arms ✓ After using the bathroom; ✓ After caring for or handling service or aquatic animals; ✓ After coughing, sneezing, using a handkerchief or disposable tissues, using tobacco, eating or drinking; ✓ After handling soiled equipment or utensils; ✓ During food preparation as often as necessary to remove soil and con- tamination and to prevent cross con- tamination when changing tasks; ✓ When switching between working with raw food and working with ready -to -eat food; ✓ Before donning gloves for working with food; and ✓ After engaging in other activities that contaminate the hands. Time as a Public Health Control If necessary, disease -causing organisms can be controlled by time, rather than temperature, in a working supply of po- tentially hazardous food. In order to have Potentially hazardous food out from un- der temperatu"re,control, a written plan must be available for review by the. in- spector. This plan must cover the items Florida partmentq Busines?� D' fessi nal Regulation Florida Departnientq Busines ,'&�) Rrofessi vial Regulation . 'Clblation Florida law requires food managers to complete training and pass a certification exam within 30 days of employment. Private entities provide the training and testing. Food manager certification must be completed through one of the accredited examination programs listed below. Florida law requires all public food service establishments to provide the division with proof of food manager certification upon request, including but not limited to when'the division insnects the estnhlishment- Accredited Examination Providers Prometric Services 1 866.7-76.6387 www.r)rometric.com National Restaurant Association 800.765.2122 www.nraef.org Educational Foundation National Registry of Food Safety 800.446.0257 www.nrfsp.com Professionals 360trainin .com Leam2Serve 888.360.8764 www.360trainin .com Moredivision IIItID://WWW.IllYfl0iiciciliceiise.COIII/CIIDIDI/111/fOOCJ- dging/MonoclerCei lo DBPR Form HR 5030-080 2013 March 14 Florida law requires food managers to complete training and pass a certification exam within 30 days of employment. Private entities provide the training and testing. Food manager certification must be completed through one of the accredited examination programs listed below. Florida law requires all public food service establishments to provide the division with proof of food manager certification upon request, including but not limited to when the division insnerts the estahlishment- Accredited Examination Providers Prometric Services 866.776.6387 www.r)rometric.com National Restaurant Association 800.765.2122 www.hroef.ora Educational Foundation National Registry.of Food Safety 800.446.0257 www.nrfsr).com Professionals 360trainin .com Leam2Serve - . : 888.360.8764- . . www.360trainiri .com More infoiniation is avoilableo - division websife •• UDrR rune nR uwu-uou. - LU 1 J 1Vrdr Gn r9 Florida law requires food managers to complete training and pass a certification exam within 30 days of employment. Private entities provide the training and testing. Food manager certification must be completed through one of the accredited examination programs listed below. Florida law requires all public food service establishments to provide the division with proof of food manager certification upon request, including but not limited to when the division insnerts the estahlishment Accredited Examination'Providers Prometric Services 866.776.6387 www. rometric.com National Restaurant Association 800.765.2122 www.nraef.ora Educational Foundation National Registry of Food Safety 800.446.0257 www.nrfsp.com Professionals 360trainin .com Leam2Serve 888,360,8764 www.360trainin .com • - e.coiii/dIDIDI'/Iliw/fOOCl- lodgiiiq/MciiiciclerCei-lificci[ioii.l�tiiiI DBPR Form HR 5030-080 w 2013 March 94 ' Florida Departments State of Florida BuSIneS ff� Department of Business and Professional Regulation on p, Regulation al Division of Hotels and Restaurants �' k Regulation www.MyFloridaLicense.com/dbpr/hr EMPLOYEE HEALTH RESPONSIBILITIES Some illnesses can be easily passed from an ill food worker to a customer through food. These illnesses are called foodborne illnesses. In order to reduce the risk of foodborne illness for customers and co-workers, employees and managers must be held to strict standards regarding their health. Employees (and applicants offered employment) in a public food service establishment must report the illnesses J :symptoms listed in the charts below when they occur along with the, date that symptoms began (or,. date of diagnosis) to .the manager or person in charge. In addition, employees must report if they have been exposed to the illnesses within the timeframes specified in the "Monitor Closely" chart below. This reporting requirement is in compliance with the Americans with Disabilities Act of 1990 (ADA). Under the ADA, the Centers for Disease Control and Prevention (CDC) is required to publish a list.of infectious and communicable .diseases. The ADA has special rules for food workers who have diseases on the CDC list that can be passed along through food. Managers and those in charge of a public food service establishment are required to monitor the health of their employees in order to help prevent foodborne illnesses from being spread to customers. Managers must know the proper actions to take once notified of an employee illness / symptom or when recognizing symptoms through routine employee monitoring. REPORT TO THE HEALTH DEPARTMENT If an employee is jaundiced or diagnosed with one of the following illnesses, notify. the State Department of Health or local County Health Department. Hepatitis A Salmonella Typhi (typhoid fever) • Shigella • Shiga toxin=producing E. coli • Norovirus • Jaundice *EXCLUDE = NOT PRESENT If an employee exhibits the following symptoms or is diagnosed with the following illnesses, exclude the employee. The employee may not work.at the food service establishment in any capacity until the employee provides a doctor's note clearing them to work as a food employee and/or approval is granted from the Department of Health. Employees with diarrhea or vomiting may not return to work until they have not experienced these symptoms for at least 24 hours (48 hours is recommended). Employees with .a chronic, noninfectious condition (such as Crohn's disease, irritable bowel syndrome or ulcerative colitis) may provide a doctor's note stating symptoms are caused by such illness 'and be allowed to return to work. *If your establishment serves a Highly Susceptible Population (elderly, children, immunocompromised, etc.), please contact the Department of Health for further guidance as there may be more stringent requirements due to the vulnerability of those served. • Vomiting • Hepatitis_ A • Diarrhea • Salmonella Typhi (typhoid fever) • Jaundice (if appeared within the last 7 days) DBPR Form HR 5030-039 2013 July 11 *RESTRICT = LIMIT DUTIES If an employee exhibits the following symptoms or is diagnosed with the following illnesses, restrict the employee. This means the employee may not work with, food: clean equipment, utensils, or linens: or unwrapped single -service items until the employee provides a doctor's note clearing them to work as a food employee and/or approval -is granted from the Department of Health. *If your establishment serves a Highly Susceptible Population (elderly, children, immunocompromised, etc.), please contact the Department of Health for further guidance as there may be more stringent requirements due to the vulnerability of those served. • Norovirus • Sore throat with fever • Shigella • Shiga toxin -producing E. coli • Lesion containing pus or an open/draining infected wound on the hand or wrist unless the lesion or wound is covered by an impermeable cover and a single -use glove) • Lesion containing pus or an open/draining infected wound, oln.an exposed portion of the arm unless the lesion or wound is covered by an impermeable cover) • Lesion containing pus or an open/draining infected wound on any other exposed portion of the body unless the lesion or wound is covered by a dry, tight -fitting cover) � MONITOR CLOSELY � For the following illnesses, monitor the employee if they have been exposed to the illness within the timeframe specified: If the employee develops symptoms or is diagnosed with the illness, follow the exclusions and/or restrictions listed above. Exposure includes attending or working in a location where there is a confirmed foodborne outbreak, living in the. same house as a person who attends or works in a location where there is a confirmed foodborne outbreak, or living in the same house as a person diagnosed with one of the following illnesses. • Norovirus within the past 48 hours • Shiga toxin:producing E. coli within the past 3 days • Shigella within the past 3 days • Salmonella Typhi (typhoid fever) within the past 14 days • 'Hepatitis A within the past 30 days Approximately 48 million people suffer from foodborne illness in the United States each year. Of those ill, 128,000 will be hospitalized and 3,000 will die. Do your part - report illnesses and encourage others to do.the same. The information in this handout is based upon the 2009 Food and Drug Administration Food Code. DBPR Form HR 5030-039 2013 July 11 Y INDUSTRY BULLETIN Regulation~� for Florida-'s Food Service Industries; SUBJECT: REVIEW OF 2009 FDA FOOD CODE CHANGES Bulletin 2013-01 1 July 17, 2013 Effective January 01, 2013, the Division of Hotels and Restaurants adopted major portions of the 2009 Food and Drug Administration (FDA) Food Code (FC), which establishes practical, science -based guidance and enforceable provisions for reducing risk factors known to cause or contribute to foodborne illness. Food service operators licensed by the division should carefully review these changes to ensure they are in compliance. To view the 2009 Food Code in its entirety, please visit our website at www.myfloridalicense.com/foodcode. A few major changes are discussed below. Children's Menu — raw or undercooked comminuted meat, such as hamburgers, may not.be served from a children's menu, even if ordered for an adult. Other raw or undercooked animal foods, such as eggs, may still be served from a children's menu provided a consumer advisory is in place.. Parasite Destruction — fish that are served raw or undercooked require parasite destruction (unless exempt). Parasite destruction is achieved by freezing the fish to a specific temperature, and holding the fish at that temperature for a specified period of time (3-402.11, FC). Operators who choose to conduct parasite destruction onsite must have an electronic time/temperature monitoring device in order to produce the records necessary to ensure. the time/temperature parameters have been met. . Definition of Time/Tem.perature Control for Safety (TCS) Foods (previously potentially hazardous foods) — cut leafy greens and cut tomatoes arWriow considered TCS foods. Cut leafy greens include iceberg lettuce, romaine lettuce, leaf lettuce, butter lettuce, escarole, endive, spring mix, spinach, cabbage, kale, arugula, chard, collard greens, mustard greens and turnip greens. (Herbs, such as. cilantro and parsley, are not considered leafy greens.) In.addition,.the points at which pH and/or water activity may render a food nonTCS have changed- see Table A and Table B in the 2009 FDA Food Code definition of potentially hazardous (time/temperature control for safety) food. The change in definition affects cold holding; hot holding, cooling, cooking, and reheating for hot holding of foods that previously had no time or temperature requirements. These items must also be date marked if held for more than 24 hours and must be served or discarded within seven days. Operators! may need to prepare smaller batches of product more often and/or change the methods they use to hold, cool and reheat these newly affected foods. Examples: • Salsa, lettuce, coleslaw, and garnishes (such as kale). must now be cooled from room temperature to 41 OF within 4 hours (if prepared onsite) and held cold at 41 OF or below (unless time as a public health control is used). • Homemade marinara, pizza sauce and spaghetti sauce must now be cooled from 135OF to 70°F within two hours and 1350F to 41 OF within a total of six hours; reheated for hot holding to 1650F within two hours; and held hot at 1350F,or above (unless time as a public health control is used). Date Marking — date marking is required for ready -to -eat, time/temperature control for safety foods that -will be held for more than 24 hours after opening (if commercially processed) or preparation (if prepared from fresh ingredients onsite). Due to the low risk of Listeria Monocytogenes, the following commercially processed items are exempt from date marking: hard and semi -soft cheeses, preserved fish, deli salads, yogurt, sour cream; buttermilk, dry fermerited sausages, and salt -cured products (such as prosciutto and Parma ham). Storage of Frozen Foods — foods that are received frozen in commercially sealed packages to prevent leakage, and remain frozen in the original unopened packages are exempt from the requirements to separate raw and ready -to -eat foods. All frozen, unopened, commercially packaged foods may be stored together. Other important changes occurred relative to food allergen awareness, employee health, time as a public health control and partially cooking raw animal foods (non -continuous cooking). Detailed information on these subjects is available on our website at http://www.myfloridalicense.com/dbpr/hr/forms/hr-publications.htmi. Operators may call the Customer Contact Center at 850.487.1395 or contact local District Offices for questions or additional information. Locate your District Office at http://www.myfloddalicense.com/dbpr/hr/contact.htmi. FLORIDA DEPARTMENT OF BUSINESS AND PROFESSIONAL REGULATION Rick Scott, Governor Division of Hotels and Restaurants Ken Lawson, Secretary www.MvFloridaLicense.com/dbpr/hr — Phone: 850.487.1395 1 Florida Busines �, INDUSTRY i ULLETIN D ; � ��`; " Wi%N n. ProfessibW- al `� Regulation for Florida's Food Industry �a SUBJECT: BOIL WATER,NOTICE GUIDELINES October_18, 2007 BOIL WATER NOTICE, By Authority of Section 381.006 and 403.855-857, Florida Statutes These procedures must be observed while a "BOIL WATER NOTICE" is in effect: TAP WATER ♦ Do not serve water from faucets until local health authorities advise the water is safe for consumption. Use only bottled water from an approved source and/or boiled tap water. Boil water at a rolling boil for one minute to kill infectious organisms. ♦ An alternative method for areas without power is to mix 8 drops (1/8 teaspoon) of unscented household. bleach per gallon of water and allow to stand for 30 minutes. If the water is cloudy in appearance, add 16 drops (1/4 teaspoon) and let stand for 30 minutes. (Water will not be toxic, but may have a chlorine odor and taste.) Note: Using bleach will not kill parasites that may be present, however boiling will kill parasites. ICE, ICE -MAKING, BEVERAGE & WATER VENDING ♦ Ice bagged or made prior to the issuance of the boil water notice may be used. 4 Ice produced in ice machines after the issuance of a boil water notice must be discarded and machines not restarted until the water supply is deemed safe by local health authority. Sanitize. the interior of the ice machine, ice trays and built-in ice -makers with two teaspoons (100+ ppm) of household bleach in one gallon of water prior to restartingthe ice machine or ice -maker. ♦ Disconnect or turn off water vending machines, drinking fountains, misters, ice -making units and soda machines to prevent their use. ♦ Filters in water lines should be replaced if the water supplier detected bacteria in the water samples or if debris accumulation is observed in the filter(s). Information regarding the presence of bacteria will be provided by your water supplier or through the news media. HANDWASHING ♦ Do not use tap water for handwashing. Use only bottled water from an approved source and/or boiled (and safely cooled) tap water. After proper handwashing, use.a sanitizing solution onthe hands. This may be accomplished by using a commercial hand sanitizing lotion that requires no rinse or a chlorine bleach solution of two teaspoons of household bleach in. one gallon of water. Single -Use gloves may be used to provide additional protection after proper handwashing. ♦ No bare hand contact with ready -to -eat food is allowed while boil water notice is in effect. COOKING & CLEANING ♦ Food equipment, utensils and food -contact surfaces that must be�cleaned in place (does not fit into a three -compartment sink), may be cleaned with steam with no. additives, a sanitizing mix of bottled or boiled water and bleach (50=100 ppm) or other approved sanitizing solution. ♦ Do not use tap water for food processing or food preparation until the "BOIL WATER NOTICE" is lifted by local authorities. Use only bottled water from an approved source and/or boiled tap water for these purposes. DISHWASHING/WAREWASHING ♦ Manually wash, rinse and sanitize dishes, food equipment and utensils with bottled water from an approved source and/or boiled tap water utilizing a three -compartment sink in the approved manner. Use single -service articles when ,possible. ♦ Mechanical. dishwashers may be used only to remove food residue and debris, if followed by a manual wash, rinse and sanitization as described above. RESCINDING THE BOIL WATER NOTICE ♦ You will be advised by the local Health Department directly or through the news media when a "BOIL WATER NOTICE" has . been rescinded (lifted). AFTER the "BOIL WATER NOTICE" is lifted, allow water to run for five minutes at each tap to flush the lines with safe water. Remember to include misters, drinking fountains, ice makers (discard the first binful), soda machines, etc., when flushing the lines. If you require further information, please contact your local water supplier. If you have questions about the BOIL WATER NOTICE Guidelines, please contact your licensing agency. Florida Department of Agriculture and Consumer Services: 850.245.5520 Florida Department of Business and Professional Regulation: 850.487.1395 Florida Department of Health: Local County. Health Department Charlie Crist . Governor www.doacs.state.fl.us/fs www.MyFloridaLicefise.com/dbprlhr/ www.doh.state.fl.us