reglab/housing_qa huggingface dataset:
CA Health & Safety Code § 114407 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 3 - Permit Suspension or Revocation|Section 114407.

114407.  The hearing officer shall issue a written notice of decision to the permitholder within five working days following the hearing. In the event of a suspension or revocation, the notice shall specify the acts or omissions with which the permitholder is charged, and shall state the terms of the suspension or that the permit has been revoked.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114409 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 3 - Permit Suspension or Revocation|Section 114409.

114409.  (a) If any imminent health hazard is found, unless the hazard is immediately corrected, an enforcement officer may temporarily suspend the permit and order the food facility or cottage food operation immediately closed.(b) Whenever a permit is suspended as the result of an imminent health hazard, the enforcement officer shall issue to the permitholder a notice setting forth the acts or omissions with which the permitholder is charged, specifying the pertinent code section, and informing the permitholder of the right to a hearing.(c) At any time within 15 calendar days after service of a notice pursuant to subdivision (b), the permitholder may request in writing a hearing before a hearing officer to show cause why the permit suspension is not warranted. The hearing shall be held within 15 calendar days of the receipt of a request for a hearing. A failure to request a hearing within 15 calendar days shall be deemed a waiver of the right to a hearing.(Amended by Stats. 2012, Ch. 415, Sec. 16. (AB 1616) Effective January 1, 2013.)
CA Health & Safety Code § 114411 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 3 - Permit Suspension or Revocation|Section 114411.

114411.  The enforcement agency may, after providing opportunity for a hearing, modify, suspend, or revoke a permit for serious or repeated violations of any requirement of this part or for interference in the performance of the duty of the enforcement officer.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114413 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 3 - Permit Suspension or Revocation|Section 114413.

114413.  A permit may be reinstated or a new permit issued if the enforcement agency determines that the conditions that prompted the suspension or revocation no longer exist.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114417 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 4 - Variance|Section 114417.

114417.  The department may issue a variance for only the provisions set forth in Section 113936, if in the opinion of the department, the alternative practice or procedure is equivalent to the respective requirements of this part and the alternative practice or procedure does not result in a health hazard.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114417.1 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 4 - Variance|Section 114417.1.

114417.1.  (a) Within 180 days after the effective date of this part, the department shall develop the form of application that an applicant for a variance must submit. The department may amend the form as it deems appropriate. The application shall contain, at a minimum, the following information:(1) A detailed description of the requested variance, including citation to the relevant subdivisions specified in Section 113936.(2) An analysis of the science-based rationale upon which the proposed alternate practice or procedure is based, to include, if and as appropriate, microbial challenge and process validation studies demonstrating how potential health hazards dealt with in those subdivisions that are relevant to the requested variance will be addressed.(3) A description of the specific procedures, processes, monitoring steps, and other relevant protocols that will be implemented pursuant to the variance to address potential health hazards dealt with in those subdivisions specified in Section 113936 that are relevant to the requested variance.(4) An HACCP plan, if required pursuant to Section 114419, that includes all applicable information relevant to the requested variance.(b) An application for a variance shall be submitted to the department, and must be accompanied at the time of submission by the fees specified in subdivision (c).(c) Each application for a variance shall be accompanied at the time of submission by payment of fees sufficient to pay the necessary costs of the department as specified in Section 113717. Any overpayment by the applicant in excess of the recovery rate and other costs incurred shall be repaid to the applicant within 30 calendar days after final action is taken by the department on the application.(Amended by Stats. 2007, Ch. 96, Sec. 58. Effective July 20, 2007.)
CA Health & Safety Code § 114417.2 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 4 - Variance|Section 114417.2.

114417.2.  (a) Upon receipt of an application for a variance, the department shall determine whether the application is substantially complete and in compliance with Section 114417.1. Within 45 calendar days after submission of a complete application that complies with Section 114417.1, the department shall determine whether the alternate practice or procedure described in the application is satisfactory and at least the equivalent of the requirements of this part relating to preventing a health hazard.(b) In the event that the department grants the variance, it shall issue to the applicant a variance letter that shall include, but not be limited to, the information specified in Section 114417.3.(c) The department shall transmit a copy of its variance letter to all local enforcement agencies.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114417.3 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 4 - Variance|Section 114417.3.

114417.3.  Each variance letter shall include, have attached to it, or reference each of the following:(a) The information specified in Section 114417.1. That information may be presented verbatim, in summary form, or by means of attachment.(b) Detailed findings by the department as to the nature and extent of the potential hazards, if any, that might be implicated with respect to the requirements specified in this part, and the manner in which the alternate practice or procedure specified in the variance will address those hazards.(c) The specifics of any operating restrictions or requirements upon which the granting of the variance is conditioned.(d) If appropriate, the particular events, locations, and operations for which the variance is granted.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114417.4 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 4 - Variance|Section 114417.4.

114417.4.  A variance letter shall be valid solely with respect to those food facilities, events, locations, and operations expressly set forth and only on the specific terms and conditions upon which the variance is granted. A variance granted by the department shall be binding on every local enforcement agency.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114417.5 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 4 - Variance|Section 114417.5.

114417.5.  The permitholder shall retain a copy of the variance letter on file at the food facility at all times and shall make it available for inspection by the enforcement officer.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114417.6 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 4 - Variance|Section 114417.6.

114417.6.  If the department grants a variance, or if an HACCP plan is required pursuant to Section 114419, the permitholder shall do both of the following:(a) Comply with the HACCP plan and procedures that are submitted as specified in Sections 114419.1 and 114419.2 and approved as a condition for the granting of the variance.(b) Maintain and provide to the enforcement agency, upon request, records specified under a HACCP plan, or otherwise pursuant to the variance letter, that demonstrate that the following are routinely employed:(1) Procedures for monitoring critical control points.(2) Monitoring of the critical control points.(3) Verification of the effectiveness of an operation or process.(4) Necessary corrective actions if there is a failure at a critical control point.(Amended by Stats. 2007, Ch. 96, Sec. 59. Effective July 20, 2007.)
CA Health & Safety Code § 114417.7 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 4 - Variance|Section 114417.7.

114417.7.  (a) The department may suspend or revoke a variance if either of the following occurs:(1) The department determines that the variance poses a hazard due to changes in scientific knowledge or the nature and extent of any hazard that might result.(2) There is a finding that the food facility is not complying with specific terms and conditions pursuant to which the variance was granted.(b) The department may suspend or revoke a variance upon the grounds specified in this section only after giving the permitholder written notice of the proposed suspension or revocation, which shall include the specific reasons why the variance is proposed to be suspended or revoked. The permitholder shall be given an opportunity to be heard, in person, in writing, or through a representative, at least 24 hours before the variance can be suspended or revoked.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114419 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 5 - HACCP Exemptions|Section 114419.

114419.  (a) Food facilities may engage in any of the following activities only pursuant to an HACCP plan as specified in Section 114419.1:(1) Smoking food as a method of food preservation rather than as a method of flavor enhancement.(2) Curing food.(3) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement, or to render a food so that it is not potentially hazardous.(4) Operating a molluscan shellfish life support system display tank used to store and display shellfish that are offered for human consumption.(5) Custom processing animals that are for personal use as food and not for sale or service in a food facility.(6) Preparing food by another method that is determined by the enforcement agency to require an HACCP plan.(b) Food facilities may engage in the following only pursuant to an HACCP plan that has been approved by the department:(1) Using acidification or water activity to prevent the growth of Clostridium botulinum.(2) Packaging potentially hazardous food using a reduced-oxygen packaging method as specified in Section 114057.1, except if the food facility uses a reduced-oxygen packaging method to package hazardous food that always complies with the following standards with respect to packaging the hazardous food:(A) The food is labeled with the production time and date.(B) The food is held at 41 degrees Fahrenheit or lower during refrigerated storage.(C) The food is removed from its package in the food facility within 48 hours after packaging.(Amended by Stats. 2016, Ch. 195, Sec. 16. (SB 1067) Effective January 1, 2017.)
CA Health & Safety Code § 114419.1 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 5 - HACCP Exemptions|Section 114419.1.

114419.1.  For a food facility that is required under Section 114419 to have an HACCP plan, the plan and specifications shall indicate all of the following:(a) A flow diagram of the specific food for which the HACCP plan is requested, identifying critical control points and providing information on the following:(1) Ingredients, materials, and equipment used in the preparation of that food.(2) Formulations or recipes that delineate methods and procedural control measures that address the food safety concerns involved.(b) A food employee and supervisory training plan that addresses the food safety issues of concern.(c) A statement of standard operating procedures for the plan under consideration including clearly identifying the following:(1) Each critical control point.(2) The critical limits for each critical control point.(3) The method and frequency for monitoring and controlling each critical control point by the food employee designated by the person in charge.(4) The method and frequency for the person in charge to routinely verify that the food employee is following standard operating procedures and monitoring critical control points.(5) Action to be taken by the person in charge if the critical limits for each critical control point are not met.(6) Records to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed.(d) Additional scientific data or other information, as required by the department, supporting the determination that food safety is not compromised by the proposal.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114419.2 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 5 - HACCP Exemptions|Section 114419.2.

114419.2.  (a) Applicable HACCP training shall be provided and documented for food employees who work in the preparation of food for which an HACCP plan has been implemented. Training given to food employees shall be documented as to date, trainer, and subject.(b) Verification of critical limits specified in an HACCP plan shall be conducted by a laboratory approved by the department prior to implementation of the HACCP plan. Documentation of laboratory verification shall be maintained with the HACCP plan for the duration of its implementation.(c) No verification of the effectiveness of a critical limit shall be required if the critical limits used in the HACCP plan do not differ from the critical limits set forth in this part.(d) The person operating a food facility pursuant to a HACCP plan shall designate at least one person to be responsible for verification of the HACCP plan. Training for the designated person shall include the seven principles of HACCP and the contents of the HACCP plan as described in Section 114419.1. HACCP training records of the designated person shall be retained for the duration of employment, or a period of not less than two years, whichever is greater.(e) Critical limit monitoring equipment shall be suitable for its intended purpose and shall be calibrated as specified by its manufacturer. The food facility shall maintain all calibration records for a period not less than two years.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114419.3 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 5 - HACCP Exemptions|Section 114419.3.

114419.3.  (a) Except as specified in Section 114419, nothing in this section shall be deemed to require the enforcement agency to review or approve an HACCP plan.(b) The enforcement agency shall collect fees sufficient only to cover the costs for review, inspections, and any laboratory samples taken.(c) An HACCP plan may be disapproved if it does not comply with HACCP principles.(d) The enforcement agency may suspend or revoke its approval of an HACCP plan without prior notice if the agency finds any of the following:(1) The plan poses a public health risk due to changes in scientific knowledge or the hazards present.(2) The food facility does not have the ability to follow its HACCP plan.(3) The food facility does not consistently follow its HACCP plan.(e) Within 30 days of written notice of suspension or revocation of approval, the food facility may request a hearing to present information as to why the HACCP plan suspension or revocation should not have taken place or to submit HACCP plan changes.(f) The hearing shall be held within 15 working days of the receipt of a request for a hearing. Upon written request of the permitholder, the hearing officer may postpone any hearing date, if circumstances warrant that action.(g) The hearing officer shall issue a written notice of decision within five working days following the hearing. If the decision is to suspend or revoke approval, the reason for suspension or revocation shall be included in the written decision.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114421 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 5 - HACCP Exemptions|Section 114421.

114421.  (a) Each food facility that identifies a trade secret shall provide in writing to the enforcement agency the information they consider to be a trade secret.(b) The enforcement agency shall treat as confidential, to the extent allowed by law, information that meets the criteria specified in law for a trade secret and is contained on inspection report forms and in the plans and specifications submitted as specified under Section 114419.1.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114423 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 5 - HACCP Exemptions|Section 114423.

114423.  A microbial challenge study may be submitted to the enforcement agency for review for purposes of verifying that a food does not constitute a potentially hazardous food.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114425 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 6 - Exemptions|Section 114425.

114425.  Raw duck that otherwise would be readily perishable shall be exempt from Section 113996 for a period not to exceed two hours, if the duck will subsequently be cooked at or above a temperature of 350°F for at least 60 minutes.(a) Whole Chinese-style roast duck shall be exempt from Section 113996 for a period not to exceed four hours after the duck is prepared, if the methods used to prepare the food inhibit the growth of microorganisms that can cause food infections or food intoxications. Nothing in this section shall be construed to supersede any provisions of this part, except the provisions specified in this section.(b) For the purposes of this section, “Chinese-style roast duck” shall include, but not be limited to, Chinese-style barbecue duck, dry hung duck, and Peking duck. “Chinese-style roast duck” means duck which is prepared as follows:(1) The abdominal cavity is cleaned.(2) The duck is marinated.(3) The cavity is closed prior to cooking.(4) The duck is roasted at a temperature of 350°F or more for at least 60 minutes.(Repealed and added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114427 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 6 - Exemptions|Section 114427.

114427.  The Mercado La Paloma, located at 3655 South Grand Avenue in Los Angeles, operated by Esperanza Community Housing Corporation, which is a public market open only on one side that meets the following criteria, shall be exempt from Section 114266:(a) All facilities inside the Mercado La Paloma have overhead protection that extends over all food items.(b) All facilities inside the Mercado La Paloma are enclosed on at least two sides.(c) All facilities inside the Mercado La Paloma are under the constant and complete control of the operator.(d) During periods of inoperation, food, utensils, and related items shall be stored so as to be adequately protected at all times from contamination, exposure to the elements, ingress of vermin, and temperature abuse.(e) During all hours of operation, air curtains shall be in operation over all unclosed door openings to the outside to exclude flying pests.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)
CA Health & Safety Code § 114429 (2021)
2021 California Code|Health and Safety Code - HSC|DIVISION 104 - ENVIRONMENTAL HEALTH|PART 7 - CALIFORNIA RETAIL FOOD CODE|CHAPTER 13 - Compliance and Enforcement|ARTICLE 6 - Exemptions|Section 114429.

114429.  (a) Notwithstanding Sections 113996 and 114343 and if permitted by federal law, a food facility may sell Korean rice cakes that have been at room temperature for no more than 24 hours.(b) At the end of the operating day, Korean rice cakes that have been at room temperature for no more than 24 hours shall be destroyed in a manner approved by the enforcement agency.(c) For purposes of this section, a “Korean rice cake” is defined as a confection that contains rice powder, salt, sugar, various edible seeds, oil, dried beans, nuts, dried fruits, and dried pumpkin. The ingredient shall not include any animal fats or any other products derived from animals.(d) All manufacturers of Korean rice cakes shall place a label on the Korean rice cake as prescribed by Section 111223.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)