2015 Variance Requests and Notices

Submitted by	Request
Indiana Grand Racing and Casino Bob Brody 4300 N. Michigan Rd. Shelbyville, IN 46176	Variance Request submitted 1/12/2015 to vary Sec. 187 relating to food temperatures for potentially hazardous (TCS) food.
SAIKOU Inc. Gum San Nsang 1 Veterans Way, Suite 105 Carlisle, PA 17013	Variance Request submitted 3/3/2015 to vary Sec. 187 relating to the production of sushi rice as a non-potentially hazardous food.  The method of holding food colder than 41degees F or hotter than 135 degrees F is altered by acidifying rice at pH level 4.1 or lower.
Hall Drive-Ins, Inc.  d/b/a/ Nick's Boardwalk Ben Hall 305 East Superior Street, Fort Wayne, IN 46802	Variance Request submitted 3/19/2015 to vary Secs.177, 239, 413, and 414, relating to outdoor food preparation at a retail food establishment.
d/b/a 1000 N. Madison Ave., Suite B, Greenwood, IN 46140 SA HRANG KHAL LALSAK 2541 Mayhew Dr. Indianapolis, IN 46227	Variance Request submitted 4/20/2015 to vary Sec. 187 relating to the production of sushi rice as a non-potentially hazardous food.  The method of holding food at room temperature for up to 10 hours from the time of acidification is altered by acidifying rice at a pH between 3.30 and 4.10 as measured by a functional pH meter or test strips for up to 3 days when the pH meter is not functional.
Evansville Baseball, LLC Bix Branson 23 Don Mattingly Way Evansville, IN 47711	Variance Request submitted 4/17/2015 to vary from 410 IAC 7-24, sections 375, 413, and 414, among others, relating to cooking outdoors beyond the definition of a temporary retail food establishment. Please note that some of the submitted supporting materials may be considered proprietary and/or confidential and can only be supplied to Indiana food regulatory authorities wishing to comment on the proposed request on an individual basis.
Horny Toad Tavern Jason Hornberger 6529 Lillians Ct. Indianapolis, IN 46237	Variance Request submitted 6/26/15 to vary from 410 IAC 7-24, section 187 relating to the production of sushi rice by reducing the pH to a level of 4.1 or below.
Revery Restaurant Danny Salgado 299 W. Main St. Greenwood, IN 46142	Variance Request submitted 6/29/2015 to vary from 410 IAC 7-24, to use Sous vide cooking methods based on HACCP Plans and SOPs.
Sushic GE, LLC Larry Payton 1249 Blalock Rd, Ste. D Houston, TX 77055	Variance Request submitted 9/1/2015 to vary from 410 IAC 7-24, section 187 relating to the production of sushi rice as a non-potentially hazardous food.
Ft. Wayne TinCaps William Lehn 1301 Ewing St. Ft. Wayne, IN 46802	Variance Request submitted 11/12/2015 for Hardball Capital d/b/a Fort Wayne TinCaps LLC to vary from 410 IAC 7-24, sections 339, 402, 404, and 414, relating to structural requirements for a food preparation facility.
ISU Sodexo Matthew Leeper 550 Chestnut St. HMSU Room 217 Terre Haute, IN 47809	Variance Request submitted 12/04/2015 for a variance to 410 IAC 7-24, section195 Reduced Oxygen Packaging criteria.