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43.0 Yes 10 No 0 N/A If fish or seafood will be served raw or undercooked, is proper parasite <br /> destruction documentation submitted? <br /> 44.DYes 0 No Will any menu items include wild mushrooms? If yes, the wild mushroom questionnaire <br /> must be completed. <br /> 45.DYes 01 No Will any food be smoked as a method of food preservation rather than flavor <br /> enhancement? (Used to preserve or change a food so it no longer requires refrigeration) If yes, you <br /> must submit the food preparation steps for all the smoked foods along with laboratory documentation of <br /> shelf stability for each food item. <br /> 46.DYes 0 No Will any food be cured? If yes, the food preparation steps for all the cured foods must be <br /> submitted. <br /> 47.DYes 0 No Will any food additives be used to preserve or change a food so it no longer needs to be <br /> refrigerated? If yes, the food preparation steps for all these foods along with laboratory documentation of <br /> shelf stability must be submitted for each food item. <br /> 48.DYes 0 No Will a display tank be used for molluscan shellfish, such as oysters or clams? If yes, <br /> submit additional information as noted in the Molluscan Shellfish Tank questionnaire. <br /> 49.DYes 0 No Will custom processing of animals be offered for a customer's personal use as food (i.e. <br /> deer) and not for sale or service in a food establishment? If yes, submit the food preparation steps <br /> including how custom processed foods will be kept separated from all other foods during receiving, <br /> processing, storage and handling. <br /> 50.DYes 0 No Will any food be grown specifically for sale or service in the food establishment such as <br /> sprouts? If yes, the growing and food preparation steps for all these food items must be submitted. <br /> 51.DYes 0 No Will any food be vacuum packaged or reduced oxygen packaged? If yes, submit <br /> additional information as noted in the Vacuum Packaging-Reduced Oxygen Packaging questionnaire. <br /> 52.DYes 0 No Will any food be cook-chill or sous vide ? If yes, submit additional information as noted in <br /> the cook-chill or sous vide questionnaire. <br /> If you answered yes to questions 44-51, include the proper food preparation process descriptions and <br /> variance request. <br /> Environmental Health Division <br />