RFP 24-02-01 CONCESSIONAIRE MANAGEMENT SERVICES AT GATEWAY CENTER & WELCOME CENTER

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(10) Equipment shall be installed in such a manner that the establishment can be kept clean and the food will not become contaminated. (11) Liquid waste which is not discharged into a sewerage system shall be disposed of in a manner that will not create a public health hazard or a sanitary nuisance. (12) Floor construction in establishments which prepare food on premises shall be of durable material. Dirt or gravel subflooring can be used when graded to drain, and covered with platforms, duckboards, plastic film, wood chips, shavings, or similar suitable material such as a sufficient cover of grass or turf to control dust. (13) Walls and ceilings, when required, shall be constructed to minimize the entrance of flies and dust. Ceilings may be of wood, canvas or other materials which protect the interior of the establishment from the elements and walls may be of such materials or of 16 mesh screening or equivalent. Doors to food preparation areas, when required, shall be solid or screened and shall be self-closing. Counter service openings, for facilities with wall enclosures, shall not be larger than necessary for the particular operation conducted and shall be kept closed at all times except when food is actually being served. (14) All food service operations at temporary food service events without effective facilities for cleaning and sanitizing tableware shall provide only single-service articles for use by the consumer. Specific Authority 381.0072 FS. Law Implemented 381.0072 FS. History–New 6-1-93, Formerly 10D-13.0292, Amended 3-15-98. 64E-11.010 Vending Machines. (1) Food supplies – All foods, beverages and ingredients offered for sale through vending machines offering potentially hazardous foods as described in Rule 64E-11.002, F.A.C., of this chapter that are located at food service establishments regulated under this rule, shall be from approved sources in accordance with provisions of Rule 64E-11.003, F.A.C., of this chapter; shall be manufactured, processed and prepared in an approved food service establishment or food processing plant; and shall be delivered to the vending machine from an approved commissary or other approved food establishment. (2) Food protection – All food shall be protected in accordance with provisions of Rule 64E-11.004, F.A.C., of this chapter. Potentially hazardous foods within the vending machine shall be maintained at safe temperatures, 41 degrees Fahrenheit or below and 140 degrees Fahrenheit or above, at all times; provided, that an exception may be made for the actual time required to fill or otherwise service the machine and for a maximum recovery period of 30 minutes following completion of filling and servicing operations. Vending machines dispensing potentially hazardous food shall be provided with controls which ensure the maintenance of safe temperatures at all times. Such controls shall place the machine in an inoperative condition in the event of power failure or other condition which permits food storage compartments to attain a temperature outside of safe temperature ranges. Potentially hazardous food in vending machines during such periods shall be subject to the provisions of Rule 64E-11.004, F.A.C. A thermometer accurate to plus or minus 3 degrees Fahrenheit shall be provided to indicate the air temperature of food storage compartments used for potentially hazardous foods. The following special requirements shall also apply: (a) Milk and fluid milk products offered for sale through vending machines shall be pasteurized and shall be dispensed only in individual, original containers. (b) Milk and fluid milk products and fluid non-dairy products, such as creaming agents, shall not be dispensed in vending machines as additional ingredients in hot liquid beverages or other foods. (c) When condiments are provided in conjunction with food dispensed by a vending machine, they shall be: 1. Packaged in individual portions in single-service containers; or 2. Dispensed from properly covered or shielded sanitary dispensers which are cleaned, rinsed and sanitized and filled at the commissary or at the machine location if sanitary facilities are provided; or 3. Made available from properly covered or shielded condiment self-service dispensing equipment at those locations having an on-duty attendant. (d) Fresh fruits which may be eaten without peeling shall be thoroughly washed in potable water at the packing plant by the processor, or at the commissary before being placed in the vending machines for dispensing. The washed fruit shall be protected from contamination after the washing process. (e) All food, other than fresh fruit, shall be stored or packaged in clean protective containers, and all food shall be handled and vended in a sanitary manner. (f) Potentially hazardous food offered for sale through vending machines shall be dispensed to the consumer in the individual, original container or wrapper into which it was placed at the commissary or at the manufacturer’s or processor’s plant. Potentially hazardous food shall not be dispensed from bulk supplies. (3) Cleaning – All food-contact surfaces of vending machines shall be thoroughly cleaned and subjected to effective bactericidal treatment at scheduled intervals, based upon the type of product being dispensed, as approved by the department in accordance with provisions of subsection 64E-11.006(5), F.A.C., of this chapter. A record of such cleaning and sanitizing operations shall be maintained in each machine and shall be current for at least the past 30 days. The cavities and door edges of microwave ovens must be cleaned at least once a day and shall be kept free of encrusted grease deposits and other accumulated