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Indiana State Department of Health

Food Protection Home > Variance Requests and Notices > 2009 Variance Requests and Notices 2009 Variance Requests and Notices

Submitted By Request
Rachelle Karpeles
f"REAL! Foods
37 Avenida de Orlinda
Orlinda, CA  94563
Variance to 410 IAC 7-24-296 Cleaning Frequency Criteria. Our proposal requests that f''REAL! Foods be allowed to expand from 4 hours to 24 hours the time before the blender equipment must be cleaned and sanitized.  Sufficient research documentation demonstrates that this proprietary systen does not allow the growth of pathogenic microorganisms on the equipment within the 24 hour period. See 2008 Variance & Requests for original application and initial response.
ISDH Response
Kris Zetterlund
Darden Restaurants Inc.
1000 Darden Center Dr.
Orlando, FL 32837
Variance to 410 IAC 7-24-195 Reduced Oxygen Packaging Criteria. Our proposal requests that Darden Restaurants be allowed to submit HACCP Plans and SOP materials that reflect current operating practices across the USA that are aligned with the 2007 supplement to the 2005 FDA Food Code sections 3-502.12 (D).
View the request
ISDH Response
Danae Hochstedler
The Nut Shoppe, Inc
204 South Main St.
Goshen, IN 46528
Variance from 410 IAC 7-24-171 section 171b, to allow the two Chocolatiers at The Nut Shoppe to prepare non-potentially hazardous chocolate and candy with hands washed with GoJo E2 one-step hand washing and sanitizing soap for the food processing industry.
View the request
ISDH Response 
Elaine Lin, REHS
AFC Sushi
19205 Laurel Park Rd.
Rancho Dominguez, CA 90220
Variance from 410 IAC 7-24-187 Potentially hazardous food; hot and cold holding, instead of holding cooked acidified white sushi rice at 135F or above or 41F or less, the rice will be held at room temperature for up to 10 hours from time of acidification.
View the request
View the approval
February 15, 2011 report of analysis of sushi rice samples
Vicki S. Farmwald 
Hacienda Mexican Restaurants
1501 N. Ironwood Dr.
South Bend, IN 46635
Variance from 410 IAC 7-24-195 ("Section 195") Subsections (a) and (b)(2). To utilize a cook-chill process to package selected foods using Reduced Oxygen Packaging ("ROP").  
View part 1 of the request
View part 2 of the request
ISDH Response
Eric Marcoux,
Red Robin Gourmet Burgers,
6312 S. Fiddler's Green Circle, Suite 200N,
Greenwood Village, CO 80111
Variance from 410 IAC 7-24-195 for Reduced Oxygen Packaging for soups and sauces.  
View the request

ISDH Response
Ryan Edwards,
HoosierIceMan, LLC,
405 Sunnyside Dr,
New Albany, IN, 47150 
 Variance from 410 IAC 7-24-375 for no sewer connection.
View the request

ISDH Response