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Home My WebLink About2025 05 12 Public Input - Robin Neilen Submitted DocumentsFlorida De artment of Business & professional Regulation APRIL 21, 2025 BLUE SKIES DEVELOPMENT LLC 898 GARY HILLERY DR WINTER SPRINGS, FL 32708 Re: Division of Hotels and Restaurants Plan Review License Type: 2010 PERMANENT FOOD SERVICE Application No. 1738202 File No. 369254 Log No. HQ-25-6993 Dear Plan Review Applicant: Ron DeSantis, Governor Melanie S. Griffin, Secretary The Department of Business and Professional Regulation has received your public food service establishment plans for THE CLUBHOUSE, 898 GARY HILLERY DR, WINTER SPRINGS, FL 32708. The documents are not complete at this time. Please provide the following information below as soon as possible. 1) Please provide a full site equipment plan reasonably to scale that clearly identifies all equipment including, but not limited to: handwash sinks, food preparation sinks, mopsink, water heater, warewashing equipment, cooking equipment, food preparation equipment, preparation tables, refrigerators, freezers, ice machines, ice bins, blender stations, wait service stations, service windows and bathrooms. 2) The construction finishes on the application are incomplete. Please fully complete and return the attached construction finishes form. 3) Please provide a copy of the proposed menu. ADDITIONAL INFORMATION MAY BE REQUIRED FOLLOWING A RESPONSE TO THIS LETTER. Please make the required changes or get the required information submitted along with this letter within 30 days. If you do not complete the required documentation, your plans will be denied, and you will have to reapply for plan review. Please include the file number and log number listed above on any documents submitted. The quickest way to communicate is to reply directly back to the email address of the sender. You can mail correspondence as well to the Department of Business and Professional Regulation, Division of Hotels and Restaurants Plan Review Office, 2601 Blair Stone Road, Tallahassee, FL 32399-1011. Thank you for your cooperation. If you have any questions, please call the number below between 9 a.m. and 4 p.m., Monday through Friday. Sincerely, Kristin Lewis Kristin.Lewis@myfloridalicense.com 850.717.1475 Phone: 850.487.1395 Division of Hotels & Restaurants www.MvFloridaLicense.com Plan Review Office License Efficiently. Regulate Fairly. 2601 Blair Stone Road Tallahassee, FL 32399-1011 dbpr a Dep�artment of Business & I�rofessional Regulation APRIL 28, 2025 Ron DeSantis, Governor Melanie S. Griffin, Secretary ARE YOU READY FOR YOUR INSPECTION? EMAIL: DHR.DISTRICT4@MYFLORIDALICENSE.COM With your file number File # 369254 BLUE SKIES DEVELOPMENT LLC 898 GARY HILLERY DR WINTER SPRINGS, FL 32708 Re: Division of Hotels and Restaurants Plan Review License Type: 2010 PERMANENT FOOD SERVICE Application No. 1738202 D414 Log No. HQ-25-6993 Dear Plan Review Applicant: Congratulations on your decision to operate a restaurant in Florida! I have approved the public food service establishment plans for THE CLUBHOUSE, 898 GARY HILLERY DR, WINTER SPRINGS, FL 32708, as of 04/28/2025, with the following condition(s): PLAN REVIEW SPECIFIC PROVISOS: 1) Adequate sneezeguard/barrier must be provided on the pizza counter to prevent customer cross contamination of the displayed food products. 2) Cooler in consumer access area may only be utilized for consumer self-service. If food not for consumer self-service is stored in the cooler, it will need to be adequately secured to prevent consumer contamination. GENERAL PROVISOS: 1) If hand washing violations are observed additional hand wash sink(s) may be required. Handwash sinks must be easily accessible at all times. They may not be blocked by storage racks or tables. They cannot be used for any other purposes. They must remain fully stocked with a hand wash sign, soap, and drying devices at all times. 2) All floors, walls, cove base, and ceilings in all food preparation, food storage, and warewashing areas must be smooth, non -porous, durable, and easily cleanable. 3) Plans provided must accurately reflect all food service equipment and its location in the establishment. The provisos listed above are required to pass your opening inspection. Please include the file number and log number listed above on any documents submitted. If you decide to change the menu, equipment or operation, please notify us immediately. Your plan approval is valid for 18 months from the date of this letter, so you must license the proposed establishment before then. If your plan approval expires, 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 the construction is complete, please email DHR.DISTRICT4@MYFLORIDALICENSE.COM to request contact from an inspector to schedule an opening inspection. Be ready to provide the file numberlocated at the top of this letter. Please allow 1-2 days for the inspector to contact you to schedule the inspection. For establishments that obtain potable water from a well system, a current well inspection report must be available for review at the licensing inspection. Phone: 850.487.1395 Division of Hotels & Restaurants www.MvFloridaLicense.com Plan Review Office License Efficiently. Regulate Fairly. 2601 Blair Stone Road Tallahassee, FL 32399-1011 pr Department of Business Florida & Professional Regulation Ron DeSantis, Governor Melanie S. Griffin, Secretary If this establishment's sewage disposal system is a septic system, the system must comply with the local authority operating requirements. A septic system permit must be available for review at the licensing inspection. If you have any questions, please call our Customer Contact Center at 850.487.1395 Monday through Friday. Good luck with your enterprise! Sincerely, Kristin Lewis Kristin. Lewis@myfloridalicense.com 850.717.1475 Phone: 850.487.1395 Division of Hotels & Restaurants www.MyFloridaLicense.com Plan Review Office License Efficiently. Regulate Fairly. 2601 Blair Stone Road Tallahassee, FL 32399-1011 Florida pr d n"k1d&,srvZ &Rc:EiScrE1 Rq P� Division of Hotels and Restaurants www.MyFloridaLicense.com/DBPR/hotels-restaurants/ LOG NUMBER HQ 25 6993 FILE NUMBER 369254 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: BLUE SKIES DEVELOPMENT 2 Review Type Current License Number: 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 Health ❑ Division of Hotels & Restaurants 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 SEALED CEMENT PTD DRYWALL VINYL WASHABLE TILES Food Storage QUARRY TILE PTD DRYWALL VINYL WASHABLE TILES Dishwash Area SEALED CEMENT PTD DRYWALL VINYL WASHABLE TILES Bathrooms QUARRY TILE QUARRY TILE VINYL WASHABLE TILES Dry Storage SEALED CEMENT PTD DRYWALL VINYL WASHABLE TILES Bar QUARRY TILE PTD DRYWALL VINYL WASHABLE TILES 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 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: 0 Comments: DBPR Form HR 5021-011 Page 1 of 4 2022 June Fire Safety 11 C Hood automatic fire suppression shown over cooking equipment (grease laden vapors) PER AHJ 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: 2 15 Square footage of establishment: 2400 16 Building fire sprinkler system installed ❑ Yes ® No Equipment and Storage 17 S Ice machine installed in enclosed area with outer openings protected 18 C Displayed / exposed food effectively protected 19 C Food preparation area protected from environmental contamination 20 NA Running water dipper well installed for bulk ice cream service or equivalent handling 21 1 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 Plumbing and Bathrooms 26 C Plumbing system installed 27 S Mop/service sink; can wash - shown Location(s): UTILITY CLOSET 28 S Water heating device Location: UTILITY CLOSET 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 300 feet on same level 31 S Public bathroom(s) accessible to customers without going through food preparation, food storage or warewashing areas 32 1 S Employee bathroom(s) provided I ❑ Same as customer bathroom(s) ❑ Separate from customer bathroom(s) Water Supply 33 C I Type of supply: ❑ Municipal ❑ Onsite Well ® Other Public well permit number: 34 Provider name: PER AHJ 35 Written approval/verification via: ❑ Copy of bill ❑ Approval form ❑ Provider letter ❑ Permit ❑ Electronic account document ❑ Verbal ❑ Other Wastewater Disposal 36 C I Type of system: ❑ Municipal ❑ Septic Tank ❑ Package Plant ® Other 37 Provider name: PER AHJ 38 Written approval/verification via: ❑ Copy of bill ❑ Approval form ❑ Provider letter ❑ Permit ❑ Electronic account document ❑ Verbal ❑ Other Septic tank system I Permit number: ❑ Restrictions (see provisos) 39 Tank size: gallons I Drainfield: square feet I Grease trap: gallons 40 Seating capacity per plan: ❑ Inside seating ❑ Outside seating ❑ Total: 45 Projected number of seats contingent upon approval from local Authority Having Jurisdiction Comments: For establishments that obtain potable water from a well system, a current well inspection report must be available for review at the licensing inspection. If this establishment's sewage disposal system is a septic system, the system must comply with the local authority operating requirements. A septic system permit must be available for review at the licensing inspection. DBPR Form HR 5021-011 Page 2 of 4 2022 June Plan Results 41 ElPlans approved without provisos 43 ❑Plans denied (see provisos) 42 ® Plans approved with provisos (see provisos below) Provisos: PLAN REVIEW SPECIFIC PROVISOS: 1) Adequate sneezeguard/barrier must be provided on the pizza counter to prevent customer cross contamination of the displayed food products. 2) Cooler in consumer access area may only be utilized for consumer self-service. If food not for consumer self- service is stored in the cooler, it will need to be adequately secured to prevent consumer contamination. GENERAL PROVISOS: 1) If hand washing violations are observed additional hand wash sink(s) may be required. Handwash sinks must be easily accessible at all times. They may not be blocked by storage racks or tables. They cannot be used for any other purposes. They must remain fully stocked with a hand wash sign, soap, and drying devices at all times. 2) All floors, walls, cove base, and ceilings in all food preparation, food storage, and warewashing areas must be smooth, non -porous, durable, and easily cleanable. 3) Plans provided must accurately reflect all food service equipment and its location in the establishment. [:]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 / Backflow Prevention 44 Hot and cold water supplied to all sinks where required (e.g., three -compartment, handwash, mop/service sinks) 45 1 If allowed by the local Authority Having Jurisdiction, warewashing sinks and machines may have a direct connection Lighting 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 in walk-in refrigerators and freezers, dry food storage areas Equipment Installation and Operation 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; 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 gap/break 54 Doors to exterior self -closing unless emergency exit Fire Safety Information (Requirements and Compliance 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: KRISTIN LEWIS Date: 04/28/2025 Plans Returned via: ❑ Mail ® Email ❑ Shipping DBPR Form HR 5021-011 Page 3 of 4 2022 June F loricla BUSIr1ess'(A� Division of Hotels and Restaurants Professibn�al Pwgulation 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 4, C m O V m v ° o E tip v CL c v v v O E v E ° O N m v -"0 N � Y 10 ~ V Im, C p T O a c r c o o c o m E m E ,c �a,a`,zovv Y o E vo�p'+°3 C N C Y N> ¢ 'O °u G (i 44-� ,Y l Mal 14.ft Yt'� o • Q v m o o& 0.2 N ° E E O c ' !� w- O pl t T N �O aL+ O O c N -O pl •+' 6 .Y Y ^ o a o c o o '� - M E v : L C t`O o 0 c `^ O OQ L pJ of N C Ln c v c_ C v 4Z ° n 0 c v 3 a) - m a c ° c +. 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E 0 o 4- o a) (U atc61 Vim-O p> 0 O Q () -O �a U � {� 0) 01 a 0o � 0) LLcc O OV o L Oo- mQ>.a • LL O 3 u Ol u C 7: h W T 4) -04/ to V �' a i E C U E V al LL cr C C® a) to C �i `1 '7 C C� C a U � Y -° O� an N C 16 O 12 7 ta0 C O GJ IM a) LT to U c -p O -C Y > Y o `° o O v Y ) c v O LA C -p C al - O v ai c �� a) v o O'er -0-0 O LL Y o E ro C U Q v- E O ro n7 \a > \Zwmvi > \Za > O L LL F ° o u c v- dw[pr 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 A6 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 inspects the establishment. Accredited Examination Providers Prometric Services 866.776.6387 www.orometric.com National Restaurant Association Educational Foundation 800.765.2122 www.nraef.ora National Registry of Food Safety Professionals 800.446.0257 www.nrfsp.com 360training.com Learn2Serve 888.360.8764 1 www.360training.com AboveTraining/StateFoodSafety 1 801.494.1416 1 www.statefoodsafety.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 a manager certification upon request, including but not limited to when the division inspects the establishment. Accredited Examination Providers Prometric Services 866.776.6387 www.r)romet(c.com National Restaurant Association Educational Foundation 800.765.2122 www.nraef.ora National Registry of Food Safety Professionals 800.446.0257 www.nrfsr).com 360training.com Learn2Serve) 888.360.8764 www.360training.com AboveTraining/StateFoodSafety 1 801,494,1416 1 www.statefoodsafetv.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 division inspects the establishment. 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.nrfsr).com 360trainin .com Learn2Serve 888.360.8764 www.360training.com AboveTrainin /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 State of Florida Busines Department &" Drtment of Business and Professional Regulation Professional Regulation Division of Hotels and Restaurants 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 / 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 re uired 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. 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. • Hepatitis A • Salmonella Typhi (typhoid fever) DBPR Form HR 5030-039 • Vomiting • Diarrhea • Jaundice (if appeared within the last 7 days) 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. coil • 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 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 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. coil 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 FI rida INDUSTRY BULLETIN� DOr De nttPRaW� for Florida's Food Service & Lodging Industries (a,", SUBJECT: ADOPTION OF 2017 FDA FOOD CODE Bulletin 2019-02 November 14, 2019 Effective November 1, 2019, the Division of Hotels and Restaurants has adopted the 2017 Food and Drug Administration (FDA) Food Code, which establishes practical, science -based guidance and enforceable provisions for reducing risk factors known to cause or contribute to foodborne illness. There are some major changes food service operators licensed by the Division should carefully review to ensure they are in compliance. These changes include: • Additional duties assigned to the person in charge: ■ Ensuring food deliveries made during non -operating hours are from approved sources and stored properly. ■ Ensuring employees are monitoring time/temperature control for safety (TCS) foods during hot and cold holding to ensure proper temperatures are maintained. ■ Informing food employees in a verifiable manner of their responsibility to report information about their health and activities as they relate to foodborne illness. ■ Maintaining and implementing written procedures required by the Food Code. • Salmonella (nontyphoidal) was added as one of the reportable diagnoses along with guidelines for restrictions, exclusions and reinstatement of affected employees. • Written procedures will be required for the clean-up of vomiting and diarrheal events. • Establishments must obtain approval from the division before offering for sale or service mushrooms picked in the wild. • New guidelines for refilling food containers returned by customers to the establishment: ■ The container must be designed and constructed for reuse. ■ The container must be provided to the consumer by the establishment for the purpose of being returned for reuse. ■ The returned container must be visually inspected by a food employee to ensure it is in good condition. ■ The container must be cleaned and sanitized in the establishment before it is reused. • Cooking parameter changed from 155°F for 15 seconds to 1550F for 17 seconds for ratites, mechanically tenderized and injected meats; comminuted fish, meat, game animals commercially raised for human consumption and raw eggs that are not broken and prepared in response to a consumer's order. • Cooking parameter changed from 1650F or above for 15 seconds to 1650F or above for less than 1 second (instantaneous) for poultry, baluts, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed ratites, and stuffing containing fish, meat, poultry, or ratites. • Whole meat roasts can be cooked in equipment other than an oven. • Reduced oxygen packaged fish with a label indicating that it is to be kept frozen until time of use must be removed from the reduced oxygen environment prior to thawing under refrigeration or; prior to or immediately after thawing if the thawing is done submerged under cold (70°F or below) running water. • An irreversible registering temperature indicator must be readily accessible for measuring the utensil surface temperature when using a hot water sanitizing ware washing machine. • Food contact surfaces exposed to fish must be cleaned before contacting raw meat and poultry. Additional information on adoption of the Food Code is available on the Division's website at http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Operators may also call the Call Center at 850.487.1395 or visit the local District Office. Locate your District Office at http://www. myfloridaIicense.com/DBPR/hotels-restaurants/division-offices/. FLORIDA DEPARTMENT OF BUSINESS AND PROFESSIONAL REGULATION Ron DeSantis, Governor Division of Hotels and Restaurants Halsey Beshears, Secretary www.MyFloridaLicense6com/D B P R/hotels-resta u rants/ — Phone: 850.487.1395 DBPR HR-7030i - Instructions for Completing DBPR HR-7030, Application for Public Food Service Establishment License with Plan Review HOW TO DRAW A FLOOR PLAN The completed drawing should be a good representation of exactly how your establishment looks in real life or how you intend it to look when it has been built. By following these simple instructions, you will be able to draw an accurate, scaled floor plan yourself. A floor plan is a measured drawing that is an exact miniature representation of your establishment as seen from an overhead view. The plan must be drawn "to scale", which means that everything must be in the correct proportions. For example, if the establishment is 40 feet long and 20 feet wide, then the length wall would be drawn twice as long as the width wall on your paper. The same is true for all of the interior walls, rooms, and equipment. Begin by measuring the length and width of your establishment with a tape measure as well as the lengths and widths of all interior rooms including kitchens, dining rooms, bars, store rooms, walk-in coolers, etc. Note: Write down all the measurements taken on a piece of paper for future reference. Next, measure the length and width of all sinks, tables, worktables, counter tops, and other equipment throughout the establishment. Also measure the spaces between each piece of equipment so that you will be able to accurately position each piece on your plan. You should now have all the measurements needed to complete the drawing. If your establishment does not yet exist, or you have not yet decided upon the exact equipment, your measurements will be estimates. Draw the plan on graph or quad paper. You may use any size grid, however the most common (and simple) graph paper in office supply stores is labeled as inch grid. On this graph paper, each small square is inch long. The way to draw a plan "to scale" is to make each'/a inch square equal to an exact real life distance. For example, if you make 1 foot equal to a 1/ inch square, then a table in your establishment that is 4 feet long and 3 feet wide is drawn to cover 4 squares across and 3 squares deep. Using the same'/ inch=1 foot scale, if your establishment is 40 feet long and 20 feet wide, the wall would be 40 squares long and 20 squares wide on the graph paper. Remember to show all exit doors and how they swing. Draw all interior rooms, walls, hallways and doors according to your measurements. Add all the equipment, sinks, tables, etc., positioned accurately on the plan. Identify each piece of equipment with a number. Create a list identifying to what each number refers: Examole Eauinment List 1. Ventilation fan 7. Work top refrigerator 13. Counter 2. Handwash sink 8. Four -burner stove 14. Cash register 3. Ice machine 9. Flat -top griddle 15. Table & chairs 4. Refrigerator / freezer 10. Fryer 16. Grease trap (outside) 5. Mop sink 11. Hood with suppression system 17. Dumpster (outside) 6. 3-compartment sink with drainboards 12. Hot dog machine 18. Water Heater 1 12 1. 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