Laserfiche WebLink
laundering. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the <br />premises. <br />(7) Living Quarters – None of the operations connected with a food service establishment shall be conducted in any room used <br />as living or sleeping quarters. There shall be no direct opening between living quarters and a food service establishment. <br />(8) Live birds and animals – No live birds or animals except for crustacea, shellfish and fish in aquariums shall be allowed in a <br />food service establishment, in vehicles used for transporting food or in any other area or facility used to conduct food service <br />operations; except as provided under Section 413.08, F.S., and, further provided, that live birds may be present in food service <br />areas where adequate engineering controls of the ventilation system will prevent contamination of the facility, employees, or <br />consumers. <br />(9) Premises – Food service establishments and all parts of property used in connection with their operations shall be kept free <br />of litter. The walking and driving surfaces of all exterior areas of food service establishments shall be effectively maintained so as <br />to minimize dust. These surfaces shall be graded to prevent pooling of water. <br />(10) Laundry facilities – Laundry facilities in a food service establishment shall be restricted to the washing and drying of <br />linens, cloths, uniforms and aprons necessary to the operation. Laundry facilities may be located in storage rooms containing only <br />packaged foods or single-service items or in separate rooms. <br />Specific Authority 381.006, 381.0072 FS. Law Implemented 381.006, 381.0072 FS. History–New 1-1-77, Amended 1-6-81, Formerly 10D-13.28, <br />Amended 2-21-91, 5-12-92, Retained here and Transferred to 7C-4.015, Amended 8-28-96, Formerly 10D-13.028, Amended 3-15-98. <br />64E-11.009 Temporary Food Service Events. <br />Food service operations at temporary food service events shall comply with all applicable sanitary requirements of this rule, unless <br />otherwise exempted in this section. <br />(1) Notification. <br />(a) Temporary food service event sponsors or vendors shall notify the local county health department not less than three days <br />prior to the scheduled event of the type of food service proposed and the time and location of the event. Notification may be <br />completed orally, by telephone, in person, or in writing. <br />(b) The local county health department shall keep a record of notifications received for proposed temporary food service <br />events and shall provide appropriate educational material to the event sponsors or vendors. <br />(2) Facilities – Specific requirements for the physical facility where the food service operation is to be conducted shall be <br />based on the type food that is to be prepared or served, the length of the event, and the amount of food preparation that is to be <br />conducted at the temporary facility. <br />(a) If the food service operation is intended for the sale of only packaged, non-potentially hazardous food or drink, the food <br />packages shall be protected from dust, dirt, and other sources of contamination during storage and serving. <br />(b) Overhead protection shall be provided at all food service operations when food is prepared or portioned on premises. <br />(c) When potentially hazardous food is prepared at temporary food service events of more than 3 days, the physical structure <br />where the food preparation occurs shall be protected from the entrance of flying insects and other vermin. <br />(3) All food and beverages served at temporary food service events shall be from approved sources in accordance with <br />provisions of Rule 64E-11.003, F.A.C., of this chapter or prepared on premises. <br />(4) All food served at temporary food service events shall be protected in accordance with provisions of Rule 64E-11.004, <br />F.A.C., of this chapter. <br />(5) Food and food-contact surfaces shall be protected from contamination by customers and dust. Where necessary, effective <br />shields or covers shall be provided. <br />(6) Ice which will be consumed or which will come into contact with food shall be obtained from an approved source. The ice <br />shall be held in a way that protects it from contamination until dispensed. <br />(7) Storage of packaged food in contact with water or undrained ice is prohibited. Beverage containers may be stored in direct <br />contact with ice when: <br />(a) The storage facility is equipped with adequate drains which preclude the accumulation of water during use; <br />(b) The melt water is disposed of so as not to create a nuisance; and <br />(c) The storage facility is kept clean. <br />(8) When all necessary washing and sanitizing of utensils and equipment are conducted at an approved commissary or food <br />service establishment, a utensil washing sink will not be required, except that an adequate supply of spare preparation and serving <br />utensils are maintained in the establishment and used to replace those that become soiled. However, a sanitizer solution in a bucket <br />or spray bottle to adequately sanitize the food preparation surfaces will be available at all times. <br />(9) All food service operations which prepare food on premises shall provide an adequate supply of potable water for cleaning <br />and employee handwashing. An adequate supply may be provided in clean portable containers equipped with on/off valves. Soap <br />and single-service towels shall be available for handwashing and hand drying.