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Home My WebLink AboutPLAN REVIEWdFlorida brDaentofBnessp.v.c�i.,a,,,zlatio f,`Jn JANUARY 28, 2019 EMAIL: With yourfile SAILORMEN, INCORPORATED 4946 25TH ST FORT PIERCE, FL 34981 Re: Division of Hotels and Restaurants Plan Ri License Type: 2010 PERMANENT FOOD Application No. 1137381 Log No. HQ-1 Dear Plan Review Applicant: Congratulations on your decision to operate a n establishment plans for POPEYES LOUISIANA 01/28/2019, with the following condition(s): 1) PROVIDE PROOF OF FINAL CONNECTION TIME OF THE LICENSING INSPECTION. SCANNED BY Lucie County 63 Ron DeSantls, Governor Halsey Beshears, Secretary YOU READY FOR YOUR INSPECTION? File #. 315771 in Florida! I have approved the public food service J, 4946 25TH ST, FORT PIERCE, FL 34981, as of APPROVED WATER / SEWER PRIOR TO OR AT THE Please have the above information or proof of compliance with the conditions ready for the inspector at your opening inspection. The conditions listed above a e required to pass your opening inspection. Please include the file number and log number listed above on an documents submitted. Your plans are only approved as submitted to us and with the above conditions. Ch nges in proposed operational procedures may require additional equipment and certain changes may re uire a new plan review. If you decide to change the menu, equipment or operation, please notify us immediat, ly. If you have not yet applied for your food service license, you should submit your Application for Food Service License and the correct fees to Tallahassee now. Please make sure to submit the completed application and fees early enough to receive your license by your Manned opening date. You can find licensing information and forms online at www.myfloridalicense.com.' AJI!cense fee calculator is located on our website at www.myfloridalicense.com/dbpr/hr/licensing/f`oodfdes.html, which can help you determine the cost of your food service license. For help with the license application process, to h6ve an application mailed to you, or if you have any questions, please call our Customer Contact Center at 860.487.1395 Monday through Friday. For faster processing, please attach a copy of this) letter to the top of your completed license application along with a check or money order for the appropriate license fee. Submit the packet to: Department of Business and Professional Regulation, Division of Hotels agId Restaurants, 2601 Blair Stone Road, Tallahassee, FL 32399-0783. Before mailing, please make sure you have completed the license application, paid the correct license fee and attached a copy of this letter to the top of your licensing packet. An incomplete or incorrect licensing packet will delay the licensing process. 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. If you are no longer in charge of this project, please forward this letter to the correct person or company. When you have submitted your license application and are ready to open, please email 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. Phone: 850.487.1395 Division of Hotels & Restaurants wwu Y ri is qkoIppy Plan Review Office License Effi en late ai y. 2601 Blair Stone Road Tallahassee. FL 32399-1011 Florida De artment of Business &Professional Regulation Good luck with your enterprise! Sincerely, Robert Ivers, Plan Reviewer Robert.lvers@myfloddalicense.com 850.414.7421 Ron DeSantis, Governor Halsey Beshears, Secretary Phone: 850.487.1395 Division of Hotels & Restaurants www.MvFloddaL!cense.com Plan Review Office License Efficiently. Regulate Fairly. AM Blair Stone Road Tallahassee, FL 32399-1011 Florida Departmentof Busines) Division of Hotels and Restaurants Profess i aI wm.MyFloridaLic nse.com/dbpr/hr Regulation LOG NUMBER HQ 19 1 3363 FILE NUMBER 315771 PLAN REVIEW SPECFfCATION WORKSHEET Establishment must meet all standards of Chapter 609, Part1l, Florida Statutes, and Chapter 61C4&4, Florida Administrative Code 1 I Establishment Name: POPEYES LOUISIANA KITCHEN 2 Review Type Current License N l mber: PENDING INSPECTION `® New/Conversion Previous License Number and/or Name (if applicable): ❑ Remodel ❑ Closed at least one year Previous Licensing Agency: ❑ Department of Agriculture and Consumer Services ❑ Change Owner with Remodel ❑ Department of ealth ❑ Division of Hotels & Restaurants WORKSHEET CODE KEY: S = Satisfactory NA = Notapplicable U = Unsatisfactory — a plan cannot be approved with an i em marked in this manner C = Caution — item is operationally based or cannot be determined by review and will be verified during onsite inspection Construction Finishes Floor Wall Cove Base Ceiling Food Preparation QUARRY TILE FRP QUARRY TILE VCT Food Storage QUARRY TILE FRP QUARRY TILE VCT Dishwash Area QUARRY TILE FRP QUARRY TILE VCT Bathrooms POR TILE PTD GYP POR TILE PTD GYP Dry Storage QUARRY TILE FRP QUARRY TILE VCT Bar NA NA I NA NA' Note: Finishes in areas of moisture must be smooth, nohabsorbent 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. 4 S Manual washing, rinsing and sanitizing facil;ties provided: ® 3-compartment sink ❑ 4-compartment sink Location(s): El Kitchen ❑ Bar Z Dishwash area ❑ Other 5 NA Mechanical washing, rinsing and sanitizing facilities provided: ❑ Dishmachine ❑ Gaasswasher Dishmachine/glasswasher sanitizing methoi : ❑ Chemical ❑ Hot Final Rinse 6 1 S Drainboards 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 3 10 Food prep sink(s): ® 1-compartment ❑ 2-compartment ❑ 3-compartment Number shown: 1 Comments: DBPR Form HR 5021-011 1 Page 1 of 3 Revised 2013 April 04 Fire Safely s - � x _ 11 S Hood automatic fire suppression shown over cooking equipment (grease laden vapors) 12 C 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: Public: I Employee: Total: 3 15 Square footage of establishment: 2265 16 Building fire sprinkler system installed ❑ Yes ® No 17 S Ice machine installed in enclosed area with o l ter openings protected 18 C Displayed / exposed food effectively protected 19 C Food preparation area protected from enviroHmental contamination 20 S Running water dipper well installed for bulk ic'e cream service or equivalent handling. 21 S Equipment installed for cold holding potentiallly hazardous (time/temperature control for safety) food 22 S Equipment installed for hot holding potentially hazardous (time/temperature control for safety) food 23 1 S Dry storage area designated 24 S Maintenance and cleaning equipment storage area designated 25 C Employee personal article storage designated Plumtiingzaritl Y.. Bathrooms T. ` ,f „` f 3 26 C Plumbing system installed 27 S Mop/service sink; can wash - shown L 'cation(s): REAR CORNER 28 S Water heating device I L cation: CLOSET NEAR BATHROOMS 29 Establishment type: ® Stand alone ❑ Mall (strip/ park/entertainment complex nclosed) ❑ Incidental ❑ Lodging associated ❑ Theme 30 S Public bathroom installed Type/LocationShown: bathroom(s) on ® Bathroom for each sex ❑ Unisex only ❑ Public Isame level ❑ Public bathrooms within 300 feet on same level 31 S Public bathroom(s) accessible to customers' warewashing areas without going through food preparation, food storage or 32 S Employee bathroom(s) provided ® Samelas customer bathroom(s) El Separate from customer bathroom(s) Water . _•,.,r;,.. Supply ..>,_.>._r:.. ,. ...-«. r.....c ,.. ':. .t ..._.�. e. ._f.,, ..., ...> .. ..,.., in.> ..�.. �.c.. .> S,1 ^;-iir .,.>..-. \ ,�'.. 3 t.V. ;>,• ...t _ 33 S I Type of supply: ® Municipal ❑ Onsite.Well ❑ Other Public well permit number: 34 Provider name: FPUA 35 Written approval/verification via: ® Copy of bill ❑i ❑ Electronic account document ❑ Verbal ❑ Other Approval form ❑ Provider letter ❑ Permit Wastewater Disposal � , - 36 S I Type of system: ® Municipal ❑ Septic Tank ❑ Package Plant ❑ Other 37 Provider name: FPUA 38 Written approval/verification via: ® Copy of bill ❑ ❑ Electronic account document ❑ Verbal ❑ Other Approval form ❑ Provider letter ❑ Permit Septic tank system I Permit number: I I ❑ Restrictions (see provisos) 39 Tank size: gallons I Drainfield: square feet I Grease trap: gallons 40 Seating capacity per plan: ❑ Inside seating Projected number of seats contingent ❑ Outside seating ❑ Total: upon approval from local Authority Having Jurisdiction Comments: DBPR Form HR 6021-011 1 Page 2 of 3 Revised 2013 April 04 Plan Results ° 41 ❑ Plans approved without provisos 143 1 ❑ Plans denied (see provisos) 42 ® Plans approved with provisos (see provisos belovri) Provisos: 1) PROVIDE PROOF OF FINAL CONNECTION TIME OF THE LICENSING INSPECTION. TO APPROVED WATER / SEWER PRIOR TO OR AT THE ❑ Variance approved VW# Da%: ❑ Plans approved without provisos ❑ Plans approved with noted provisos (see provisos abo�,e) The following general provisos apply to all public food service establishments. ALL ITEMS WILL BE VERIFIED BY A0 INSPECTOR AT THE TIME OF INSPECTION. WAt&T`Backflow Prevention „ 44 Hot and cold water supplied to all sinks where required (e. three -compartment, handwash, mop/service sinks) 45 If allowed by the local Authority Having Jurisdiction, Warewashing sinks and machines may have a direct connection Lighting ` sr �, x 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 warewashigIg areas, equipment and utensil storage, toilet rooms; 10 foot- candles in walk-in refrigerators and freezers, dry food storage areas Equipment Insta.11ation;andxOperation 48 Waste container (dumpster), 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; door's self -closing; doors / stalls constructed to insure privacy 51 Equipment, mop/service sink/can wash/compactor I rea properly drained to sanitary sewer; refrigeration waste piping discharges indirectly into floor drain or other appro ,ed receptor; Laundry facilities protected 52 Dishmachines have visual detergent and sanitizer deliverysystem 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; back1siphona a/backflow protection if no airgap/break 54 Doors to exterior self -closing unless emergency exit Fire Safety,.Information;;(Requiiements,and Compliance by Local,fi,re Authority'H44mg,Jurlsdictron); 55 No mesh filters in hood with automatic fire suppressions stems 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 installe,'d 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 DUKE IVERS Date: 01/28/2019 Plans Returned via: ❑ Mail ® Email ❑ Shipping DBPR Form HR 5021-011 1 Page 3 of 3 Revised 2013 April 04 Florida Departments` $ Busines, Division of Ho els and Restaurants. o� Professi gal Regulation vvww•MyFloriaLicense.com/dbpr/hr FIXED PUBLI OPENING/LICENSIN FOOD SERVICE 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 1(hat you must complete before your establishment is ready for inspection and licensing. If you make any changes tq 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 �ent 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 �n inspection. If you have not already been contacted by your inspector, call the Customer Contact Center at 850.417.1395 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 stamp�d 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 #'emperature Portable and/or hood fire extinguishers provided with a current, valid tag; properly sized/mounted. Dumpster/grease barrel located on a nonabs�Irbent surface; drain plugs installed; tight -fitting lids. LP-gas/natural gas tanks properly installed acid protected (if applicable); COZ and helium tanks secured in place. Soap/paper towels/handwashing signs at har'dwash sinks; hot/cold water provided/functioning at all sinks. Consumer Advisory provided (serving raw/unldercooked 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 Ion 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 woiod sealed Exterior/bathroom doors self -closing; covered waste container in women's restroom Choking poster/information provided in area lvisible to employees DBPR Form HR 5024-017 1 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 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. such as"Consuming raw or undercooked meats, poultry, seafood or eggs may in- Parasite Destruction crease your risk of foodborno illness,— — — especially if you have certain medical Fish (other than Molluscan shellfish or conditions" Complete requirements exempt tuna species) that is offered raw, are included in Chapter 3-603.11, 2001 undercooked, or raw- or partially cooked - Food Code, at: http://www.cfsan.fda. marinated must be frozen to the required gov/—dms/fc01-3.html#3-6. times and temperatures prior to service. Common examples of fish in this cate- gory include salmon, squid, octopus and Shellfish Consumer Advisory mackerel. Operators must provide proof Any establishment that offers raw or that the required freezing has occurred. 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- 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. Florida Departmentef Busines Professitn'al Regulation DBPR Form FIR 5030-097 2010 May Food Manager Certification sible for the storage, preparation, dis- 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 below to ensure the food is maintained in a safe manner. For an easy to complete guide, please visit http://www.myflorida.com/dbl2r/hr/ forms/hr-12ublications.htmi ✓Identification of specific food items the plan pertains to (e.g., pizza by the slice). ✓Location the identified foods will be held under time control (e.g., display cabinet). ✓Point at which time control will begin (e.g., when pizza is removed from oven). ✓Statement that time control is limited to a maximum of four hours. ✓Identified food items must be clearly marked to indicate the specific time play or service of food. Employees must utensils; z p.m.). At least one certified manager is required receive training within 60 days of hire ✓ Duringfood preparation as often as for every public food service establish- and be recertified ever three ears. The p p ✓Unmarked food, r- foods that are Y Y necessary to remove soil and con- beyond the four-hour limit, must ment. Each manager has 30 days from the Division -contracted food safety training tamination and to prevent cross con- y date of hire to become properly certified provider is the Florida Restaurant & Lod _ r e dined to temperature e food may not be and must recertifyever five ears. The p g tamination when changing tasks; returned to temperature control once Y Y ing Association (FRLA). Training can also ✓ When switching between working time control has begun. accredited examination programs are: be provided by an approved in-house ✓Prometric ✓National Restaurant Association Education Foundation/Florida Restaurant and Lodging Association ServSafe® ✓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- 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.myflorida.com/ dbpr/hr/food-lodging/emplovee-train- ing.html. Additional information on both manager certification and food worker training may be found at: http://www.myflorida. com/dbpr/hr/FoodandLodging.html. 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 temperature control, a written plan must be available for review by the in- spector. This plan must cover the items ,,'All potentially hazardous foods must be handled correctly prior to being removed from temperature control. Alternative Operating Procedures Food employees may not have bare hand contact with ready -to -eat food unless the operator has submitted a written Alter- native Operating Procedure (AOP) to his or her inspector for review and approv- al. For an easy -to -complete AOP guide and additional information, please visit htta://www.mvflorida.com/dborLhr/in- formation/aop.html. jl�' � . pr dpr rida law requires food managers to complete training and pass a rfification exam within 30 days of employment. Private entities provide the ining and testing. Food manager certification must be completed through e of the accredited examination programs listed below. Florida law requires public food service establishments to provide the division with proof of food inager certification upon request, including but not limited to when the 6cinn inen—fc fha acfnhlichmant Accredited Examination Providers Prometric Services 866.776.6387 www.r)rometdc.com National Restaurant Association Educational Foundation 800.765.2122 www.nraef.ora National Registry of Food Safety Professionals 800.446.0257 www.nrfsp.com 360trainin .com Leam2Serve 888.360.8764 www.360trainin .com AboveTraining/StateFoodSafety 1 801.494.1416 www.statefoodsafety.com More information is available on the division website at: Form rim auou-uou 4u l t np 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 Hivicinn incnartc the Pstahlishment_ Accredited Examination Providers Prometric Services 866.776.6387 www.prometric.com National Restaurant Association Educational Foundation 800.765.2122 www.nraef.ora National Registry of Food Safety Professionals 800.446.0257 www.nrfsK).com 360trainin .com Leam2Serve 888.360.8764 www.360training.com AboveTraining/StateFoodSafety 1 801,494,1416 1 www.statefoodsofety.com More information is available on the division website at: DBPR Form HR 5030-080 2017 April. 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 riivrcinn incnarfc fha acfnhlrchmanf Accredited Examination Providers Prometric Services 866.776.6387 www.promeidc.com National Restaurant Association Educational Foundation 800.765.2122 www.nraef.ora National Registry of Food Safety Professionals 800.446.0257 www.nrfsr).com 360trainin .com Leam2Serve 888.360.8764 www.360trainin .com AboveTrainin /StateFoodSafey LgQL.494.1416 J www.statefoodsafety.com More information is available on the division websile at: DBPR Form HR 5030-080 2017 April Rob" o- State of Florida` Busines �Q) Department of Busine s and Professional Regulation ro Professignal Regulation Division of Hotels and Restaurants www. MyFlorioaLicense.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 m st be held to strict standards regarding their health. Employees (and applicants offered employment) in a public food service establishment must report the illnesses / symptoms listed In the charts below when they occur along with the date that symptoms began (or date of diagnosis) to the manager o�r person in charge. In addition, employees must report if they have been exposed to the illnesses with n the timeframes specified in the "Monitor Closely" chart below. This reporting requirement is in compliance ith 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 long through food. Managers and those in charge of a public foo� service establishment are required to monitor the health of their employees in order to help preve t foodborne illnesses from being spread to customers. Managers must know the proper actions toItake once notified of an employee illness / symptom or when recognizing symptoms through routine employee monitoring. REPORT TO THE' ' EALTH DEPARTMENT If an employee is jaundiced or diagnosed wi h one of the following illnesses, notify the State Department of Health or local County Healt 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 cle�ring 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 doctors 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 Farm HR 5030-039 1 2013 July 11 *RESTRICT = LIMIT DUTIES If an employee exhibits the following symptoltis or is diagnosed with the following illnesses, restrict the employee. This means the employee Tay not work with food; clean equipment, utensils, or linens; or unwrapped single -service items ull 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 Hjghly Susceptible Population (elderly, children, immunocompromised, etc.), please contact the Department of Health for further guidance as there may be more stringent requirements due to tlj a vulnerability of those served. • Norovirus • Sore throat with fever • Shigella • Shiga toxin -producing E. coli • Lesion containing pus or an open/d aining infected wound on the hand or wrist (unless the lesion or wound is covered by an i permeable cover and a single -use glove) • Lesion containing pus or an open/draining infected wound on 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 4 location where there is a confirmed foodborne outbreak, living in the same house as a person who ttends 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 �he past 3 days • Shigella within the past 3 days • Salmonella Typhi (typhoid fever) w thin 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 1 2013 July 11 Florida Departments Busines f INDUSTRY BULLETIN o" ProfessirYal ,�)� Regulation for Florida. Food Service Industries SUBJECT: REVIEW OF 2009 FDA FOOD C09E CHANGES Bulletin 2013-01 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 causelor contribute to foodbome 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 consumi r 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/Temperature Control for Safety (TCS) Foods (previously potentially hazardous foods) — cut leafy greens and cut tomatoes are now 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 (sucf as kale) must now be cooled from room temperature to 41 °F within 4 hours (if prepared onsite) and held cold at 41°F or below (unless time as a public health control is used). • Homemade marinara, pizza sauce and spag�etti sauce must now be cooled from 135°F to 70°F within two hours and 135°F to 41 °F within a total of six Pours; reheated for hot holding to 165°F within two hours; and held hot at 135°F 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 fermented 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/formsthr-publications.htmi. Operators may call the Customer Contact Cepter at 850.487.1395 or contact local District Offices for questions or additional information. Locate your District 07ce at http://www.myfloridalicense.com/dbpr/hr/contact.htmi. FLORIDA DEPARTMENT OFI BUSINESS AND PROFESSIONAL REGULATION Rick Scott, Govemor Division of Hotels and Restaurants Ken Lawson, Secretary www.MvFloridaLicense.com/dbDr/hr — Phone: 850.487.1395 - INDUSI E for Florida's YBULLETIN od Service Industry IISUBJECT: EMERGENCY RECOVERY GUIDELINES — 2011 Bulletin 2011-01 / 2011 June 17 11 HURRICANES AND OTHER DISASTERS The Division of Hotels and Restaurants urges all state I outages and other emergency conditions. All public food effects of loss of electricity, flooding, compromised potable FOOD SAFETY AND PROTECTION Food poses the greatest threat of causing a foodborr contaminated by floodwater, storm debris or other cc establishments must consider the following precautions: i iod service operators to take special measures during power or water service establishments must take action after these events to offset the water supplies or damage sufficient to contaminate stored food. illness if it has warmed 'due to lack of refrigeration or has been rminants. When these circumstances occur, public food service • Add bags of ice or dry ice to refrigerators and freezers) prior to the emergency if notice is given and loss of power for an extended time is expected. • Do not operate if your establishment has no safe watei • Do not operate if your establishment has no roof or is r • While power is off, keep the doors to freezers and c • When power is restored, identify all potentially haz more than four hours. PHF foods that have been out • You can safely re -freeze thawed foods that still conta'r • Discard any food that has been contaminated or cor liquid contaminants • Discard vulnerable containers of food such as those screw tops or paraffin seals such as glass or plastic if the containers have been exposed to contaminatic • Discard foods packaged in soft, porous containers li bags of food, cereal, flour, sugar, rice, salt, etc. if thi • Discard shell eggs exposed to any contamination — goods. • Smoke damage to food is difficult to assess. Insolut concern. Discard all foods exposed to smoke. • Undamaged, commercially prepared foods in all-m wash the cans, rinse them, and then disinfect them potable water. Finally, re -label the containers with • Maintain hot foods at temperatures of 1350F or abo • Use single -service articles whenever possible. Dish utensils, lids, straws, etc. if the items have been ex • Keep food covered and protected from dust, dirt, in I • Minimize handling of foods before, during and after • WHEN IN DOUBT, THROW IT OUT. supply or electrical power (or generators) to run essential equipment. of structurally sound. rlers closed in order to maintain temperature as long as possible. dous foods (PHF) that may have been above 41 OF or below 1350F for f temperature for more than 4 hours must be properly discarded. ice crystals and are 41 "F or less. in contact with floodwater, sewage, smoke, fumes, chemicals, or other peel -off covers, scored pop tops, waxed cardboard, cork or of catsup, dressing, milk, mayonnaise, soda, beer, sauces, etc. e cardboard boxes, paper, foil, plastic and cellophane such as boxes or packages have been exposed to contamination. ie shell is porous; and do not use swollen, leaking or damaged canned tars and plastics and their byproducts suspended in smoke is a major RI cans can be saved if you remove labels that can come off, thoroughly rith a sanitizing solution consisting of 1 tablespoon of bleach per gallon of marker. ve and cold foods at temperatures of 41 OF or below. card single -service items such as paper or plastic plates, cups, plastic posed to contamination. sects, vermin and other contaminants. preparation. Wash hands with potable or boiled water. FOOD EQUIPMENT • If the establishment was exposed to contamination, clean and sanitize all equipment and food -contact surfaces with potable or boiled water. Do not operate until the entire establishment has been thoroughly cleaned and sanitized or disinfected. • All water filters on equipment should be removed hand replaced if not designed to be cleaned in place. BOIL WATER NOTICE If a Boil Water Notice is issued by the local health authorities, it means that the water supply may have been contaminated. Do not serve water in any form. Disconnect or turn off water vending machines, drinking fountains, misters, ice -making units and post -mix beverage machines and prevent their use until advised by the local County Health Department directly or through the news media that the 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. Refer to the Boil Water Notice for more information concerning proper equipment decontamination and � purification. 5 Keys for Safer Food in Areas Hit by Disasters:�ater ) Keep hands, food and equipment clean; 2) Separate raw and cooked food; 3) Cook foods thoroughly; 4) Keep foods at safe temperatures; and 5) Use only safe water and food. FLORIDA DEPARTMENT OFI BUSINESS AND PROFESSIONAL REGULATION Rick Scott, Govemor Division of Hotels and Restaurants Ken Lawson, Secretary www.MyFloddaLicense.com/dbpr • Phone: 850.487.1395 Florida Departmentq Busines 7, INDUSTRY BULLETIN t - Rtie t for Florida's Food Industry � ;: Professional , _ 1- � � :, HEALTH Regulation SUBJECT: BOIL WATER NOTICE GUIDELINES June, 2014 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 auth rities 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 mi c 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 chlgnine 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 ♦ Ice produced in ice machines after the issuance of a water supply is deemed safe by local health authorit, with two teaspoons (100+ ppm) of household bleach ♦ Disconnect or turn off water vending machines, drinb their use. ♦ Filters in water lines should be replaced if the water observed in the filter(s). Information regarding the p news media. ter notice may be used. iil water notice must be discarded and machines not restarted until the Sanitize the interior of the ice machine, ice trays and built-in ice -makers one gallon of water prior to restarting the ice machine or ice -maker. 1 fountains, misters, ice -making units and soda machines and prevent detected bacteria in the water samples or if debris accumulation is of bacteria will be provided by your water supplier or through the HANDWASHING ♦ Do not use tap water for handwashing. Use only bled water from an approved source and/or boiled (and safely cooled) tap water. After proper handwashing, use a sanitizing solution on the 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 a8ditional protection after proper handwashing. ♦ No bare hand contact with ready -to -eat food is alloy ed while boil water notice is in effect. COOKING & CLEANING ♦ Food equipment and utensils and food -contact su aces 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 p eparation until the BOIL WATER NOTICE is lifted by local authorities. Use only bottled water from an approved source and/o boiled tap water for these purposes. DISHWASHINGMAREWASHING I ♦ 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 renjove 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 Departmentof Health: Local County Health Department Rick Scott, Govemor www.FreshFromFlorida.com .MyFloridaLicense.com/dbpr www.Fio6daHealth.gov Florida Departmentq Busines � Professi al INDUSTRY BULLETIN Regulation for Florid 's Food Service Industry SUBJECT: Emerging Issues and Trends — T�uth in Menu Bulletin 2016_01 July 1, 2016 This bulletin is provided to aid in compliance with Florida law, and is not intended to be legal advice. While care has been taken to ensure its accuracy, in the event of conflict the actual statute or administrative rule will prevail. Consumers are embracing the concept of eating foods marketed as `local', 'organic", or "farm to table". food describing food Recent published studies have highlighted how in a way that misleads or misinforms consumers the misrepresentation of or the of can be a public health risk and financial fraud. Florida law prohibits the misrepresentation of food. Tois includes the false or misleading description of food or food product, serving or selling food or food pfFoduct under the name of another food or food product, misleading or misinforming the consumer about food, and misrepresenting the appearance, color, or quality of a food. Instances of these prohibite activities have risen along with the increased consumer demand for `local', ."organic", and "farm to to le" food: Menus or any other manner used to promote Particular be focused food for advertise items for sale must be accurate and truthful. descriptions on menus, blackboards or specials attention should on flyers, including specific ingredients and where placed ingredients are originally sourced. Establishments that serve these types of foods are especially vuln erable to violations due to the seasonal availability of many of these items or availability of items fro m particular sources. It is important for operators to inform customers if the establishment runs out of an item ordered by the customer, and what, if any, food item is substituted. Failure to accurately and truthfully identify food items for sale, such as substituting tomatoes grown out of the country as tomatoes from a nearby far , is a violation of Florida law. Violators are subject to fines of up to $1000 per occurrence, license suspension, or license revocation. DBPR sanitation and safety inspectors actively enforce the following provisions of Florida law: Chapter 609.292, F.S. — Misrepresenting f od or food product; penalty, (1) An operator may not knowingly and willfully misrepresent the identity of any food or food product to, any of the patrons of such establishment. The identity of food or a food product is misrepresented if: (a) The description of the food or food pro uct is false or misleading in any particular (b) The food or food product is served, soI , or distributed under the name of another food or food product; or (c) The food or food product purports to be or is represented as a food or food product that does not conform to a definition of identity and standard of quality if such definition of identity and standard of quality has been established by custorrj Section 3-601.12, Food Code Honestly and usage. Presented (2009) — (A) Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (B) Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food. Consumers who wish to file a complaint against misrepresentation, misbranding, or false or mmisleading public food service establishments engaged in presentation of food or food products may do so via the Customer Contact Center at 850.4871395 or at www.mvfloridalicense.com/dbpr/hr. FLORIDA DEPARTMENT OF BUSINESS AND PROFESSIONAL REGULATION Rick Scott, Govemor Division of Hotels and Restaurants Ken Lawson, Secretary www.MyFloridaLicen�e.com/dbpr/hr — Phone: 850.487.1395