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(2) “Air gap” – The unobstructed vertical distance, through the free atmosphere, between the lowest opening from any pipe or
<br />faucet supplying water to a tank, plumbing fixture, or other device and the flood-level rim of the receptacle, or the lowest opening
<br />from any waste outlet pipe and the flood-level rim of the receptacle.
<br />(3) “Air Curtain” – A mechanical device which produces a controlled plane of moving air at a minimum velocity of 500 feet
<br />per minute across the opening protected and directed so as to prevent the entrance of flying insects and other airborne
<br />contaminants.
<br />(4) “Bars and lounges” – A facility which possesses a consumption on premises alcoholic beverage license from the Division
<br />of Alcoholic Beverages & Tobacco; where food service is limited to:
<br />(a) The preparation of drinks; or
<br />(b) The service of non-potentially hazardous snack foods (such as, chips, popcorn and pretzels); or
<br />(c) The service of potentially hazardous foods and no preparation of potentially hazardous food occurs.
<br />(5) “Caterer” – A food service establishment listed under Section 381.0072, F.S., that prepares food at one location for
<br />delivery to and individual portion service at another location.
<br />(6) “Civic” – Any organization, excluding Division of Blind Services, offering food service to the public; and
<br />(a) Possesses tax exempt status under 26 U.S.C. section 501(c)(4); or
<br />(b) Which has a chartered body of citizens, recognized by a municipality, whether for profit or not, that operates primarily to
<br />further the common good and general welfare of the people of the community.
<br />(7) “Commissary” – A food service establishment or any other commercial establishment where food, containers, or supplies
<br />are stored, prepared, or packaged, or where utensils are sanitized for transit to, and sale or service at, other locations.
<br />(8) “Comminuted” – Fish or meat products that are reduced in size and restructured or reformulated such as gefilte fish, gyros,
<br />ground beef, and sausage; and a mixture of two or more types of meat that have been reduced in size and combined, such as
<br />sausages made from two or more meats.
<br />(9) “Corrosion-resistant” – Those materials which maintain their original surface characteristics under prolonged influence of
<br />the food to be contacted, the normal use of cleaning compounds and sanitizing solutions, and other conditions-of-use environment.
<br />(10) “Easily cleanable” – Surfaces that are readily accessible and of such material, finish and so fabricated that residue may be
<br />effectively removed by normal cleaning methods.
<br />(11) “Easily movable” – Small equipment weighing 30 pounds or less; or mounted on casters, or provided with mechanical
<br />means of safely tilting for cleaning purposes; and has no utility connection, or has a utility connection that disconnects quickly, or
<br />has a flexible utility connection line of sufficient length to permit the equipment to be moved for cleaning of the area.
<br />(12) “Employee” – Any person working in or for a food service establishment who engages in food preparation or service,
<br />who transports food or food containers, or who comes in contact with any utensil or equipment.
<br />(13) “Equipment” – All stoves, ranges, hoods, meatblocks, tables, counters, cabinets, refrigerators, freezers, sinks,
<br />dishwashing machines, steam tables and similar items, other than utensils, used in the operation of a food service establishment.
<br />(14) “Extensively remodeled” – For the purpose of this chapter, the term extensively remodeled means structural changes to
<br />an existing establishment which costs in excess of 50 percent of the assessed value of the facility as determined by the county
<br />property appraiser.
<br />(15) “Fixed food establishment” – A food service establishment which operates at a specific location and is connected to
<br />electrical, water, and sewage disposal systems.
<br />(16) “Food” – Any raw, cooked or processed edible substance, ice, beverage or ingredient used or intended for use in whole,
<br />or in part, for human consumption.
<br />(17) “Food-contact surfaces” – Surfaces of equipment and utensils with which food normally comes in contact, and those
<br />surfaces from which food may drain, drip or splash back onto surfaces normally in contact with food.
<br />(18) “Food preparation” – The manipulation of foods intended for human consumption by such means as washing, slicing,
<br />peeling, chipping, shucking, scooping, and/or portioning. The term also includes those activities involving temperature changes,
<br />combining ingredients, opening ready-to-eat food packages, or any other activity causing physical or chemical alterations in the
<br />food.
<br />(19) “Fraternal” – An organization primarily operating for social, intellectual, educational, charitable, benevolent, moral,
<br />fraternal, patriotic, or religious purposes for the benefit of its members, that offers food service to its members or the public at their
<br />facility, and possess a charter.
<br />(20) “Garbage” – Food waste generated on premises that is not disposed of through the sewage disposal system. The term also
<br />includes solid waste such as discarded containers or wrappers that are contaminated with food waste.
<br />(21) “Guest” – As it relates to churches, synagogues, or other not-for-profit religious organizations, an individual who is not a
<br />member of the religious organization; and
<br />(a) Who does not regularly attend non-food service events at the religious organization; and
<br />(b) Whose participation in a food service event is not contingent upon attending non-food service activities of the religious
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