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BILL NO. 92-164
SPONSORED BY COUNCIL H•AAKE AND HALSEY
ORDINANCE NO. 11833 k
AN ORDINANCE OF THE CITY OF JEFFERSON, MISSOURI,
AMENDING THE
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CODE OF THE CITY OF JEFFERSON, MISSOURI, BY THE ADDITION OF NEW
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ARTICLE IV, RETAIL FOOD STORE SANITATION, TO CHAPTER 15 AS IT
PERTAINS TO HEALTH AND SANITATION.
BE IT ENACTED BY THE COUNCIL OF THE CITY OF JEFFERSON, MISSOURI,
AS FOLLOWS:
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Section 1. The Code of the City of Jefferson, Missouri, is hereby amended by
the addition of new Article IV to Chapter 15 to read as follows:
;.n ARTICLE IV a
RETAIL FOOD STORE SANITATION
Sec. 15-100. Definitions.
' Y A. Adulterated. The condition of a food if it bears or contains any poisonous
; . or deleterious substance in a quantity which may render it injurious to health; if it
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bears or contains any added poisonous or deleterious substance for which no safe
tolerance has been established by rules, or in excess of such tolerance if one has been
< putrid, or decomposed y
;•, t established; if it consists in whole or in part of any filthy, ,
substance, or if it is otherwise unfit for human consumption;if it has been processed, •
s prepared, packed, or held under unsanitary conditions, whereby it may have become
y contaminated with filth or whereby it may have been rendered injurious to health;
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if it is in whole or in part the product of a diseased animal or an animal w c
died other than by slaughter; or if its container is composed in whole or in part of any
'. '. poisonous or deleterious substance which may render the contents injurious to health.
B. Bulk food. Processed or unprocessed food in aggregate containers from 1
i; which quantities desired by the consumer are withdrawn.
C. Corrosion-resistant materials. Those materials that maintain acceptable
sanitary surface characteristics under prolonged influence of the food to be contacted,
the normal use of cleaning compounds and sanitizing solutions, and other conditions
of the use environment.
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,:. D. Eas�ilv_cleanable. Easily cleanable means that surfaces are readily
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accessible and made of such material and finish and so fabricated that residue may
methods.
" be effectively removed by normal cleaning
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E.
Employee. The permit holder, individual having supervisory or
n the payroll, family
management duties, person o member, volunteer, person
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performing work under contractual agreement, or any other person working in a.food
' ! store. '
F. _Escaiipment. Items other than utensils used in the storage, preparation,
display, and transportation of food such as stoves, ovens, hoods, slicers, grinders,
� mixers, scales, meat blocks, tables, food shelving,operation on of a refrigerators
etail food sa freezers,
mixers, '
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sinks, ice makers, and similar items used in t p F
item does not include fork lift trucks or dollies. <
beverage, or a
G. Food. Any raw, cooked, or processed edible substance, ice, Bever g ,
' ingredient used or intended for use or sale in whole or in part for human 3 j1
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<; consumption.
,; .• H. Food-contact surfaces. Those surfaces of equipment and utensils with
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which food normally comes into contact, and those surfaces from which Food may
4 drain, drip, or splash back onto surfaces normally in contact with food.
place where food is prepared and
I, Food service establishment. Any p individual
intended for individual portion service, and includ t lace tre ardlesa of whether
portions are provided. The term includes any suc p g �
ti. consumption is on or off the premises an d regardless of whether there is a charge for
delicatessens that offer prepared food in individual
the food. The term includes d
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service portions. The term does not include private homes where food is prepared or
served for individual family consumption, retail food stores, the location of food
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vending machines, and supply vehicles.
i� J. Health authority. The Director of Planning and Code Enforcement or �
P his designee..
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' K. Hermetically sealed container. A container which is designed an
intended to be secure against the entry of micro-organisms and to maintain the
commercial sterility of its contents after processing. i>
L. Law. Law includes app licable federal, state, and local statutes,
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ordinances, and regulations.
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M. Misbranded. The presence )f any written, printed, or graphic matter,
q upon or accompanying food or containers of food, which is false or misleading, or
which violates any applicable state or local labeling requirements.
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N. Packaged• Bottled, canned, cartoned, bagged, or securely wrapped. jy
O. P_ermit. The document issued by the health authority which authorizes
a person to operate a retail food store. �
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P. Person. Person includes any individual, partnership, corporation, ]
w, association, or other legal entity.
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Person in charge. The individual present in a retail food store who is
the supervisor of the retail food store at the time of the inspection.
R. Potentially hazardous food. Any food that consists In whole or in part
of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacea, or other
ingredients, including synthetic ingredients, and which is in a form capable of
supporting rapid and progressive growth of infectious or toxigemc micro-organisms.
The term does not include foods that have a pH level of 4.6 or below or a water
activity (a,,) value of 0.85 or less under standard conditions; food products in
hermetically sealed containers processed to prevent spoilage.
S. Retail food store. Any establishment or section of an establishment
where food and food products are offered to the consumer and intended for off- �?
remises constun Lion. The term includes delicatessens that offer prepared food in
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''- bulk quantities only. The term does not include establishments which handle only
prepackaged, nonpotentially hazardous foods; roadside markets that offer only fresh
t fruits and fresh vegetables for sale;food service establishments; or food and beverage
vending machines.
T. Safe materials. Articles manufactured from or composed of materials
that may or may not reasonably be expected to result, directly or indirectly, in their
becoming a component or otherwise affecting the characteristics of any food. If
materials are food additives or color additives as defined in 201(x) or(t)of the Federal
Food, Drug, and Cosmetic Act as used they are "safe" only if they are used in
5 conforming with regulations established pursuant to Section 409 or Section 706 of
that Act. Other materials are "safe" only if, as used, they are not food additives or
color additives as defined in Section 201(s) or (t) of the Federal Food, Drug, and
Cosmetic Act and are used in conformity with all applicable regulations of the Food
and Drug Administration.
U. Sanitization. Effective bactericidal treatment by a process that provides
enough accumulative heat or concentration of chemicals for enough time to reduce the
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bacterial count, including pathogens, to a safe level on cleaned food-contAct surfaces
of utensils and equipment.
V. Sealed. Free of cracks or"other openings that permit the entry or
passage of moisture.
W. SinLrle-service articles. Items used by the retailer or consumer such,as
cups, containers, lids, and packaging materials, including bags and similar articles,
intended for contact with food, and designed for one-time use. The term does not
include "single use" articles such as number 10 cans, aluminum pie pans, bread
wrappers, Lind similar articles into which food has been packaged by the
manufacture.
X. Transportation (transported). Movement of food within the retail food
store or delivery of food from that retail food store to another place while under the
control of the person in charge.
Y. Utensil. Any food-contact implement used in the storage, preparation,
transportation, or dispensing of food.
Z. Warewashina. The cleaning and sanitizing of food-contact surfaces of
equipment and utensils.
Sec. 15-101. Food supplies.
A. General. Food shall be in sound condition, free from adulteration,
misbranding, and safe for human consumption. Food shall be obtained from sources
that comply with the applicable laws relating to food safety. Food prepared in a
home shall not be used or offered for sale.
B. Special requirement.
1. Fluid milk and fluid milk products used or offered for sale shall
comply with the Grade "A" standards as established by law. Dry
milk and milk products used or offered for sale shall be made
from pasteurized milk and milk products.
2. Fresh and frozen shucked shellfish (oysters, clams, or mussels)
shall be received and/or repacked in non-returnable packages
identified with the name and address of the original shell stock
processor, shucker-packer, or repacker, and the state certification
number issued according to law. Shucked shellfish should be
kept in the container in which they were received until used or
sold.
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Each original container of unshucked shellfish (oysters, clams, or
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mussels) shall be identified by an attached tag, to be retained for
a period of 90 days, that states the name and address of the
original shellfish processor, the kind and quantity of shellfish, ,.
and the certification number issued by the state or foreign
shellfish control agency, where applicable.
3. Only clean shell eggs meeting applicable grade standards or
pasteurized liquid, frozen or dry eggs, or pasteurized dry egg
products shall be used or offered for sale. ,a
4. Only ice which has been manufactured from potable water and
handled in a sanitary manner shall be used or offered for sale.
Ice offered for sale shall be packaged and properly labeled. ,
r Sec. 15-102. Food Protection.
A. General. At all times,including while being stored, prepared,displayed,
C dispensed,packaged,or transported,food shall be protected from cross-contamination
between foods and fx-om potential contamination by insects, insecticides, rodents,
rodenticides, probe-type price or probe-type identification tags, unclean equipment
and utensils, unnecessary handling, flooding, draining, and overhead leakage or
' condensation, or other agents of public health significance. The temperature of
potentially hazardous foods shall be 45° 70 Q or below, or 140° F (600 Q or above
at all times except as otherwise provided in this code. Hermetically sealed packages
shall be handled so as to maintain product and container integrity. Food items that
F are spoiled or that are in damaged containers that may affect the product and those
food items that have been returned to, or are being detained by, the retail food store '
because of spoilage, container damage, or other public health considerations shall be
segregated and held in designated areas pending proper disposition finless disposed
of under the supervision of the regulatory authority.
B. Emergency occurrences. The person in charge of a retail food store that
is affected by a fire, flood, extended power outage, or a similar significant occurrence
that creates a reasonable probability that food in the retail food store may have been
contaminated or adulterated or that the temperature level of food which is in a
potentially hazardous form may have caused that food to have become hazardous to
health, shall take such action as is necessary to protect the public health and shall
promptly notify the regulatory authority of the emergency.
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Sec. 15-103. Food storage.
A. Food packaged in a container that is closed immediately upon processing
and is opened in the food store prior to use or retail sale shall be kept covered. Food,
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whether raw or prepared, i£ removed from the closed ll be stacontainer d n'in
s clean,which
, covered
;fiD Y ri or to use or retail sale, s originally packaged p eriods of preparation. 'Whole and unprocessed _
container, except during necessary p xn..
fresh raw vegetables and fresh raw fruits nonabsorbent. During periods of storage,
Container covers shall be impervious and non in material. }
sub primal cute of meat shall be covered with single-service wrapping hams, r
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primal outs, quarters, or sides of meat, or processed meats such as
vered on clean,
slab bacon, and smoked or clpardi saax>itized, metal racks in such a manner as to
sanitized hooks or placed on c A
t =°:t products in storage.
preclude contamination of any food p
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" B. Containers of food shall be stored a minim racks(or open-ended
floor or stored on dollies, s
~ millimeters (mm)) above the fl >,
`. pallets, provided such equipment is easily movable, either by hand or with the use
F$ pall 9 P remises and used. Such storage areas
of pallet-moving equipment that is on the p lase, or other waterproof
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shall be kept clean. Cased food Pt a case of food is not exposed to floor moisture }
containers need not be elevated when
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and the storage area is kept clean. if Id
C. Food and containers of food shall not be stored under expose o
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rotected sewer lines, or water lines that are leaking or on which condensed water
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has accumulated•
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D. Packaged foods will not be stored in contact with water or un sine ice.
power, cooking oil
E. A food ingredient, such as flour, sugar, salt, baking P identifiable
ar, that is not stored in the original package and is not readily
or vineg it by common name.
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on sight, shall be stored in a container identifying s shall
F• Toilet rooms and their vestibules and garbage y
or mechanical room
not be used for the storage of food.
Sec. 16-'114. Refrigerated/frozen storage.
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A. Refrigeration units or effectively
insulated units shall be provided in
number and of such capacity to assure the rnaintenanei refi-ilger t ddunit
such
food at required temperatures during storage. Each mechanically
potentially hazardous food shall be provided with a numerically t scaled
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storing pote Y N +1°C The sensing a s
indicating thermometer, accurate to f3°F (_ _
located to measure the air temperature in the unit at a location that ll be located to be
Of the air temperature in the Wit• ters thermometer
to 30F (� ±rC) may be used in
easily readable. Recording therm
om
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lieu of indicating thermometers.
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Y. ; . B. Potentially hazardous food requiring refrigeration after preparation shall
be rapidly cooled to an internal temperature of 45oF (M t7oC) or below, excepting
shellfish, which shall be kept at an internal temperature of 320F or below during all
stages of storage. Potentially hazardous foods of large volume or prepared in large i
quantities shall be rapidly cooled utilizing such methods as shallow pans, agitation,
quick chilling, or water circulation external to the food container so that the cooling
period shall not exceed four (4) hours. Potentially hazexdous food to be transported
shall be pre-chilled and held at a temperature of 45oF (=7oC) or, below unless }
maintained in accordance with the hot storage requirements of this article.
C. Potentially hazardous frozen foods shall be kept frozen and should be
r stored at an air temperature of OoF Q. t18oC) or below except for defrost cycles and k
z' brief periods of loading and -unloading.
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D. Ice used as a cooling medium for food storage shall not be used or sold
for human consumption.
Sec. 15-105. Hot storage_
A. Hot food storage units shall be provided in such number and of such µ}
capacity to assure the maintenance of potentially hazardous food at the required
temperature during storage. Each hot food storage unit storing potentially hazardous
food shall be provided with a numerically scaled indicating thermometer, accurate to
±3oF ±10C). The sensing element shall be located to measure the air temperature ,
in the unit at a location that is representative of the temperature in the unit. The
r thermometer scale shall be located to be easily readable. Recording thermometers
^ : r accurate to ±3oF ( -_ ±10C) may be used in lieu of indicating thermometers. Where :z
it is impractical to install thermometers or equipment such as heat lamps, calrod
units, or insulated food transport carriers, a food product thermometer shall be
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available and used to check internal food temperature.
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B. The internal temperature of potentially hazardous foods requiring hot
storage shall be 140oF (600C) or above, except during necessary periods of
y. preparation. Potentially hazardous food to be transported shall be held at a
temperature of 140oF (60oC) or above unless maintained in accordance with the
refrigerated storage requirements of this code.
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Sec. 15-106. Food preparation.
A. Food shall be`prepared with a minimum of manual contact. Food shall
be prepared on food-contact surfaces and with utensils which are clean and have been
sanitized.
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D. Each time there is a change in processing between raw beef, raw pork,
raw poultry, or raw seafood, or a change in processing from raw to ready-to-eat foods,
each new operation shall begin with food-contact surfaces and utensils which are
clean and have been. sanitized. Salads and other ready-to-eat foods should be
prepared in separate rooms or in areas that are separated by a barrier or open space
r 's from areas used for processing potentially hazardous raw products.
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C. Potentially hazardous foods that are in a form to be consumed without
further cooking such as salads, sandwiches, and filled pastry products should be e
prepared from chilled products.
a D. Raw fruits and raw vegetables. Raw fruits and raw vegetables that will
be cut or combined with othet ingredients or will be otherwise processed into food
products by the retail food store shall be thoroughly cleaned with potable water
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before being used.
., E. Cooking Potentially hazardous foods. Potentially hazardous foods being
processed within the retail food store by cooking shall be cooked to heat all parts of
' the food to a temperature of at least 140OF (60oQ, except that: `
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k 1. Poultry, poultry stuffings, stuffed meats,and stuffings containing
meat, shall be cooked to heat all parts of the food to at least
165oF (�_-UoQ with no interruption of the cooking.process.
2. Pork and pork products shall be cooked to heat all parts of the
food to at least 150oF (.:-66oC), or, if cooked in a microwave oven,
to at least 170oF (�_-770Q.
3. When beef roasts under 10 pounds (-5 kilograms (kg)) in weight
are cooked in a still dry heat oven, the oven shall be preheated to
and held at an air temperature of at least 350OF (t-177oC)
throughout the process. If cooked in a convection oven, the oven
shall be preheated to and held at air temperature of at least
325oF (=163oC) throughout the process.
When beef roasts of 10 pounds (�_-5 kilograms (kg)) or over in
weight are cooked in a dry heat oven, the oven shall be preheated
to and held at an air temperature of at least 250oF (t_-122oC)
throughout the process.
Further, in order to meet public health requirements for the
processes cited above, the following table lists the minimum
internal temperature of the beef roast for the minimum time the
roast needs to be held at such temperature.
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MINIMUM COOKING TIMES FOR BEEF ROASTS
AT VARIOUS INTERNAL TEMPERATURES
----- Minimum
Minimum Internal Cooking Time
`- Minimum Internal Minimum Temperature
Temperature Cooking '
Time
OF oC Minutes-----
_°F �C - --- Minutes ---- ----------. ----------- -------------
_- --- --- --- 121 138 58.9 19 h,
- 130 54.4
139 59.5 15
µ; 131 55:0 97 ;
L 140 60.0 12
132 55.6 77
133 56.1 62
141 60.6 10
' 47 142 61.1 8
' 134 56.7 .
57.2 143
61.7 6
135 37
57.8 32 144 62.2 5
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137 58.4 24
4.
Beef roasts, if cooked in a microwave oven, shall be cooked to an
internal temperature of at least 145aF (_630C)_
ake roduct fillin s. Custards, cream fillings, and similar Products,
F. B ry i �-
ludin s thetic fillings, shall meet the temperature ned at that temperature
including Yn re aration and be maintai
1.4.B.2 of this code following p P thetic fillings may be
k during storage, transportation, and display. Products with syn
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excluded from this requirement if
�{ product and
1, The food, including the interface between the bakery p
its filling, has a pH level of 4.6 or below or a water activity (aw)
value of 0.85 or less under standard conditions; or
It is handled in such a manner as to preclude cont nation
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and
2' the growth Of p athogenic microorganisms
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processing; or
Other scientific evidence is on file with the health autho the
3• O product will not support
demonstrating that the specific p
growth of pathogenic microorganisms.
Bakery products with synthetic fillings which meet the above
criteria may be labeled to state that refrigeration is not required.
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G. Reheating. Potentially hazardous foods that have been cooked and then
refrigerated shall be reheated rapidly to an internal temperature of 165oF (a 74QC)
or higher before being placed in hot food storage holding units. Food warmers and
:f other hot food holding units shall not be used for the reheating of potentially
hazardous foods.
H. Food product thermometers. Metal stem-type numerically scaled
indicating thermometers, accurate to t2oF (a f1oC) shall be provided and used to
assure attainment and maintenance of proper temperatures during preparation of all
a potentially hazardous foods.
I. Thawing potentially hazardous foods. Potentially hazardous foods shall
be thawed:
1. In refrigerated units at a temperature not to exceed 45OF (=70C);
or
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2. Under potable running water at a temperature of 70oF (=21oC)
or below, with sufficient water velocity to agitate and float off
:K loose food particles into the overflow and for a period not to
exceed that reasonably required to thaw the food; or
3. In a microwave oven only when the food will be immediately
transferred to conventional cooking units as part of a continuous
cooking process or when the entire,uninterrupted cooking process
' takes place in the microwave oven; or
4. As a part of the conventional cooking process.
Sec. 15-107. Food display.
A. General. Food on display, other than whole, unprocessed raw fruits and
unprocessed raw vegetables, shall be protected from contamination by being
packaged, by display cases, by covered containers for self-service, or by similar
r protective equipment. All food shall be displayed above the floor in a manner that
will protect the food from contamination. Hot or cold food units shall be provided to
assure the maintenance of potentially hazardous food at the required temperature
during display.
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B. Potentially hazardous foods. Potentially hazardous foods shall be held
at an internal temperature of 450F or 70C or below except that fresh fish and seafood
shall be held at an internal temperature of 320F or OoC or below; or at an internal
temperature of 140oF or 60oC or higher during display, except that rare roast beef
which is offered for sale hot shall be held at a temperature of at least 130oF or 55°C.
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C. Frozen foods. Foods intended for sale exce t for defrost cycles and a frozen state -should be
displayed at an air temperature of OQF (n 18 C) or b P
brief periods of loading or unloading. Frozen foods such as poultry, oar�xna�innn
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organ meats that arrive in the retail food store in the frozen state are
such state and not be thawed and refrozen before retail orllabel which states"freshly
allowed to properly thaw should be provided with sign
thawed--not to be refrozen." Frozen foods should be displayed
t onbaelow or behind
product food lines according to cabinet manufacturers sp
i D, Dist�ensin� Utensils._ To avoid unnecessary a shall be used D.
A, food, suitable dispensing utensils and single-service
employees. Consumers who serve themselves bulk food shall be provided suitable
dispensing utensils. Dispensing utensils shall be:
1. Stored in the food with the dispensing utensil handle extended
out of the food; or
2. Stored clean and dry; or
3. Stored in running potable water.
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E. Food sam le demonstrations and food romotions. When food sample
orb
demonstrations and food promotions are authorized in the retail food store,applicable
person in charge shall ensure that such activities l cable food service ordinances•
sanitation provisions of this article and any PP
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Sec 15-118. Food transportation.
quarters, or aides of
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A. General. Food, other than hanging primal cuts,
<k meat, and raw fruits and raw vegetables, shall be protected from °riA11f food being
use of packaging; or covered containers while being transported.
transported shall meet the applicable requirements of this code relating to food
plant closed containers do
` protection and food storage. Foods packaged in processing
r not need to be overwrapped or covered if the closed containers have not been opened,
torn, or broken.
Sec. 15-109. Personnel.
A. Emuloyee Health. No employee, while infected with a disease in a
4 communicable form that can be transmitted by foods or who is a carrier of organisms
that cause such a disease or while affected with a boil, an infected cit in wound, h the e
respiratory infection, shall c ntaman tg store o ood contact surfaces with .
is a likelihood of such person
pathogenic organisms or transmitting disease to other persons.
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4 ' B. Personal Cleanliness. Employees engaged in food preparation and
warewashing operations shall thoroughly wash their hands and the exposed portions
of their arms with soap or detergent and warm water before starting work; after
smoking, eating, or using the toilet; before and after handling raw meat, or raw
poultry, or raw seafood; and as often as is necessary during work to keep them clean.
Employees shall keep their fingernails trimmed and clean,
C. Clothing. Employees shall wear clean outer clothing.
1. Employees shall use effective hair restraints where necessary
to prevent the contamination of food or food-contact surfaces.
D. Employee practices.Employees shall maintain a high degree of personal
cleanliness and shall conform to good hygienic practices during all working periods.
1. Employees shall consume food or use tobacco only in designated
areas. Such designated areas must be located so that the eating
or tobacco use of an employee does not result in contamination of
food, equipment, or utensils.
Sec. 15-110. Materials. .
A. General. Multi-use equipment and utensils shall be constructed and
.; repaired with safe materials, including finishing materials; shall be corrosion
. resistant and shall be nonabsorbent; and shall be smooth, easily cleanable, and
durable under conditions of normal use. Single-service articles shall be made From
-service articles shall clean, sanitary, safe materials. Equipment,ment, utensils and sin g le
not impart odors, color, taste, nor contribute to the contamination of food.
B. Solder. If solder is used, it shall be composed of safe materials and be
corrosion resistant.
C. Wood. Hard maple or equivalent nonabsorbent wood that meets the
general requirements set forth in Section 15-110.A. of this article may be used for
cutting blocks, cutting boards, paddles for candy making, and bakers' tables. Wood
shall not be used as a food-contact surface under other circumstances, except for
contact with raw fruits, raw vegetables, and nuts in the shell.
D. Plastics and rubber materials. Safe plastic or safe rubber of safe
rubber-like materials that are resistant under normal conditions of use to scratching,
scoring, decomposition,crazing,chipping,and distortion,that are of sufficient weight
and thickness to permit cleaning and sanitizing by normal warew'hshing methods,
and which meet the general requirements set forth in Section 15-110.A.of this article,
are permitted for repeated use.
12
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E. Cutting surfaces. Cutting surfaces subject to scratching and scoring must
be resurfaced so as to be easily cleaned, or be discarded when these surfaces can no
longer be effectively cleaned and sanitized.
F. Single-service articles. Single-service articles shall, not be re-used.
ec. 15-111. Design and fabrication.
A. General. All equipment and utensils, including plastic-ware, shall be
designed and fabricated for durability under conditions of normal use and shall be
resistant to denting, buckling, pitting, chipping, and crazing.
' 1. Food-contact surfaces shall be easily cleanable; smooth, and free
of breaks, open seams, cracks, chips, pits, and similar
imperfections; and free of difficult-to-clean internal corners and
crevices. Cast iron may be used as a food-contact surface only if
the surface is used for cooking. Threads shall be designed to
facilitate cleaning; ordinary 'V" type threads are prohibited in
food-contact surfaces, except that in equipment such as ice
makers, hot oil cooking equipment, or hot oil filtering systems,
such threads shall be minimized.
2. Equipment containing bearings and gears requiring lubricants not
made of safe materials shall be designed and constructed so that
i the lubricant cannot leak, drip, or be forced into food or onto
food-contact surfaces. Equipment designed to receive lubrication
of bearings and gears on or within food-contact surfaces shall be
. ; lubricated with materials meeting the requirements of the health
authority.
3. Sinks and drain boards shall be sloped to drain and be
self-draining.
' B. Accessibility. Unless designed for in-place cleaning,food-contact surfaces
shall be accessible for cleaning and inspection:
1. Without being disassembled; or
2. By disassembling without the use of tools; or
3. By easy disassembling with the use of only simple tools, such as
mallets, screwdrivers, or open-end wrenches which are kept near
the equipment.
13
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C. Cleaned in place (CIP). Equipment designed and constructed for OIP
F shall meet the following requirements:
d
1. All materials used in the em ipment should meet food-grade
requirements;
2. Cleaning and sanitizing solutions can be circulated throughout a
• fixed system rising an effective cleaning and sanitizing regimen;
and
3. Cleaning and sanitizing solutions will contact all interior food
contact surfaces; and
;r.
4. The system is self-draining or capable of being completely
evacuated.
E: •'' A Food product thermometers. Indicating thermometers required for
immersion into food or cooking media shall be of metal stem-type construction,
numerically scaled, and accurate to f2oF (.,- fmC).
E. Non-food-contact surfaces. Surfaces of equipment not intended for
~; contact with food, but which are exposed to splash or food debris or which otherwise
require frequent cleaning, shall be designed and fabricated to be smooth, washable,
free of unnecessary ledges,projections,or crevices,and readily accessible for cleaning,
5 and shall be of such material and in such repair as to be easily maintained in a clean
and sanitary condition.
:y F. Ventilation hoods. Ventilation hoods and devices, where installed, shall
> be designed to prevent grease or condensation from collecting on walls and ceilings,
} and from dripping into food or onto food-contact surfaces. Filters or other grease
.° extracting equipment shall be readily removable for cleaning and replacement, if not
designed to be cleaned in place.
G. Maintenance of equipment and utensils. All equipment and utensils
1
shall be maintained in good repair to comply with the requirements of this article.
Sec. 15-112. Equipment installation and location
A. General. Equipment, including ice makers and ice storage equipment,
shall not be located under exposed or unprotected sewer lines, water lines that are
leaking or on which condensed water has accumulated, open stairwells, or other
sources of contamination.
14
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B. Table-mounted equipment.
1. Table-mounted equipment shall be installed to facilitate the
cleaning of the equipment and the adjacent areas.
2. Equipment that is mounted on tables or couaiters,unless portable,
shall be sealed to the table or counter or elevated on legA to
provide at least a 4-inch (102 mm) clearance between the table or
counter, except that if no part of the table under the equipment
is more than 18 inches (457 mm) from cleaning access, the
clearance space shall be three (3)inches (76 mm) or more;or if no
part of the table under the equipment is more than three (3)
inches(76 mm)from cleaning access, the clearance space shall be
two (2) inches (51 mm) or more.
3. Equipment is portable within the meaning of Section 15-112.13.2
of this article if
a. It is small and light enough to be moved easily by one
person; and
b. It has no utility connection, has a utility connection that
disconnects quickly, or has a flexible utility connection line
of-sufficient length to permit the equipment to be moved
for easy cleaning; and
C. It is table-mounted, such as powered mixers, grinders,
slicers, tenderizers, and similar equipment, and:
-- does not exceed 80 pounds (tr 36 kilograms (kg)), or
--is equipped with a mechanical means of safely tilting the
unit for cleaning.
C. Floor-mounted equipment.
1. Floor-mounted equipment, unless easily moveable, shall be:
a. Sealed to the floor; or
b. Elevated on legs to provide at least a 6-inch ,(152 mm) .
clearance between the floor and equipment, except that
equipment may be elevated to provide at least a 4-inch
(102 mm) clearance between the floor and equipment if no
15
Part of the floor under the equipment is more than six (6)
inches (152 mm) from cleaning access,
C. Display shelving units, display refrigeration units, and
display freezer units are exempt from the provisions of
Section 15-112.0.1 and .2 of this article if they are
installed so that the floor beneath the units can be clegned.
2. Equipment is easily movable if:
a. It is mounted on wheels or casters; and
^` b. It has no utility connection, has a utility connection that
disconnects quickly, or has a flexible utility line of
sufficient length to permit the equipment to be moved for
easy cleaning.
r 3. Unless sufficient space is provided for easy cleaning between,
behind, and above each unit of fixed equipment, the space
between it and adjoining equipment units and adjacent walls or
,f ceilings shall be not more than 1132 inch(0.8 nim)and, if exposed
to seepage, the space shall be sealed.
D. Aisles and working spaces. Aisles and working,- � p wo king spaces between units of
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equipment and between equipment and walls shall be unobstructed and of sufficient
width to permit employees to perform their duties readily without contamination of
food or food-contact surfaces by clothing or personal contact. All easily movable
storage equipment such as dollies, skids, racks, and open-ended pallets shall be
positioned to provide accessibility to working areas.
Sec. 15-113. Equipment and utensil cleaning and sanitization
A. Cleaning frequency.
1. Utensils and food-contact surfaces of equipment shall be cleaned
and sanitized:
a. Each time there is a change in processing between raw
beef, raw pork, rave poultry, or raw seafood, or a change in
processing from raw to ready-to-eat foods;
b. After any interruption of operations during which time
contamination may have occurred; and
16
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C. After final use each working day.
2. Where equipment and utensils are used for the preparation of
potentially hazardous foods on a continuous or production-line
:4 basis,utensils and the food-contact surfaces of equipment shall be
cleaned and sanitized at intervals throughout the day on a
schedule based on food temperature, type of food, and amount of
food particle accumulation.
3. The food-contact surfaces of cooking devices and the cavities and
door seals of microwave ovens shall be cleaned at least once each
day of use, except that this shall not apply to hot oil cooking
equipment and hot oil filtering systems.The food-contact surfaces
of all baking equipment and pans shall be kept free of encrusted
grease deposits and other accumulated soil.
4. Non-food-contact surfaces of equipment, including transport
vehicles, shall be cleaned as often as is necessary to keep the
equipment free of accumulation of dust, dirt, food particles, and
,.0 other debris.
B. Wiping cloths.
1. Cloths or sponges used for wiping food spills on food-contact
;} surfaces of equipment shall be clean and rinsed frequently in one
'a of the sanitizing solutions permitted in Section 15-113.C.8. of this'
t= article and used for no other purpose. These cloths and sponges
shall be stored in the sanitizing solution between uses.
2. Cloths or sponges used for cleaning non-food-contact surfaces of
r" equipment shall be clean and rinsed as specified in Section 15-
113.B.1. of this article and used for no other purpose. These
r" on cloths and sponges shall be stored in the sanitizing solution
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between uses.
3. Single-service disposable towels are permitted in lieu of wiping
k cloths or sponges if they are discarded after each use.
C. Manual cleaning and sanitizing_
1. For manual cleaning and sanitizing of equipment and utensils,in
stores that do not have deli service, cafeteria service, or any
self-service food counter where portions are provided for
i
individual consumption, a two-vat sink may be provided and
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r ; used. In all other stores, a three-vat sink shall be provided and
' used. Sink compartments shall be large enough to accommodate
the immersion of most equipment and utensils, and each
compartment of the sink shall be supplied with hot and cold
potable running water. Where immersion in sinks is
impracticable (e.g., because equipment is too large), equipment
and utensils shall be cleaned and sanitized manually or by
pressure spray methods.
2. Drain boards or easily movable utensil tables of adequate size
shall. be provided for proper storage and handling of soiled
utensils prior to cleaning and for cleaned utensils following
sanitizing and shall be located so as not to interfere with proper
use of the warewashing facilities.
. 3. Equipment and utensils shall be preflushed or prescraped and,
if Y.
when necessary, presoaked to remove food particles and soil.
4. The sinks shall be cleaned before use. -
5. When a three-compartment sink is utilized for warewashing, the
operation shall be conducted in the following sequence:
a. Equipment and utensils shall be thoroughly cleaned in the
:s. first compartment with a hot detergent solution that is
kept clean and at a concentration indicated on the
manufacturer's label; and
b. Equipment and utensils shall be rinsed free of detergent
8't and abrasives with clean water in the second compartment;
and
C. Equipment and utensils shall be sanitized in the third
t�
compartment according to one of the methods included in
Section 15-113.C.8 (items a through f) of this article.
6. When a two-compartment sink is utilized for warewashing, one
of the following two methods shall be used:
a. Equipment and utensils shall be thoroughly cleaned in the
first compartment with a hot detergent solution that is
k kept clean and at a concentration indicated on the
manufacturer's label; and shall be sanitized in hot water in
the second compartment in accordance with Section 15-
113.C.8.a of this article; or
18
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w r b. Equipment and utensils shall be thoroughly cleaned in the
first compartment with a hot detergent-sanitizer solution
that is kept clean and at a concentration indicated on the
manufacturer's label; and shall be sanitized in the second
'4 compartment in hot water in accordance with Section 15-
113.C.8.a of this article, or with a solution containing that
same detergent-sanitizer in accordance with Section 15-
• 113.C.8 (items'b-f) of this article.
7. When pressure spray methods are utilized for cleaning and
sanitizing, the .equipment and utensils shall be thoroughly
flushed with a detergent-sanitizer solution until the article is free
of visible food particles and soil. The detergent-sanitizer shall be
used in accordance with the manufacturer's instructions and shall
be of the type that does not require a potable water rinse when
used according to those instructions.
8. The food-contact surfaces of all equipment and utensils shall be
sanitized by:
a. Immersion for at least one-half minute in clean, hot water
of a temperature of at least 3.70°F (-77°C); or
a.; b. Immersion for at least 1 minute in a clean solution
containing at least 50 parts per million of available
f chlorine as a hypochlorite and having a temperature of at
least 75°F (t24°C); or
C. Immersion for at least 1 minute in a clean solution
containing at least 12.5 parts per million of available
iodine, having a pH range which the manufacturer has
demonstrated to be effective and at a temperature of at
`. least 75°F (,:--240C); or
d. Immersion for at least 1 minute in a clean solution
containing 200 parts per million of a quaternary
ammonium compound and having a temperature of at least
75°F (-24°C). The quaternary ammonium compound used
shall have been compounded by the manufacturer to assure
effectiveness in waters up to 500 parts per million
hardness at use concentration; or
e. Immersion in a clean solution containing any other
chemical sanitizing agent recognized by the Missouri
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:. Department of Health to be safe and effective and that will
provide the equipment bacterial effect of a solution
containing at least 60 parts per million of available
n .sr chlorine as a hypochlorite at a temperature of at least 76°F
k:
(-24'C) for one minute; or
. f. Treatment with steam free from materials or additives
other than those recognized by the Missouri Department of
Health to be safe and effective, in the case of equipment
b.. too large to sanitize by immersion,but in which steam can
be confined; or
g. Rinsing, spraying, or swabbing with a chemical sanitizing
solution of at least twice the strength required for that
R . particular sanitizing solution under Sections 1-14.C.8.b, .c
y. and .e of this code in the case of equipment too large to
' sanitize by immersion.
9. When hot water is used for sanitizing, the following equipment
shall be provided and used:
a. An integral heating device or fixture installed in, on, or
under the sanitizing compartment of the sink capable of
maintaining the water at a temperature of at least 170°F
4 (t-77'C); and
b. A numerically scaled indicating thermometer, accurate to
f3°F ±1°C) convenient to the sink for frequent checks
a of water temperature; and
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C. Utensil racks or baskets of such size and design to permit
complete immersion of utensils and equipment in the hot
water.
10. When chemicals are used for sanitization, they shall not have
concentrations higher than the maximum permitted by federal
and state regulations, and a test kit or other device that
measures the parts per million concentration of the solution
accurately within 10 percent shall be provided and used.
D. Mechanical cleaning and sanitizing.
I. Cleaning and sanitizing may be done by spray-type or immersion
dishwashing machines or by any other type of machine or device'
20
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if it is demonstrated that it thoroughly
cleans and sanitizes
equipment and utensils. These machines and devices hy a
properly installed and maintained in. good repair. Machines an
{' devices shall be operated in accordance with manufacturers'
instructions, and utensils and equipment placed in the machine
shall be exposed to all dishwashing cycles. Automata detergent
dispensers, wetting agent dispensers, and liquid o
injectors, if any, shall be properly installed and maintained.
2, The pressure of final rinse water supplied to spray than 25
dishwashing machines shall not bey thew ter 1 neimme 'ately
pounds per square inch measured
adjacent to the final rinse control valve. Aone-quarter inch IPS
valve shall be provided immediately upsflt0 eani assure o f the final
control valve to permit checking the P
rinse water.
ea.
g, Machine or water line mounted numerically shallcbe pindicating v o
thermometers, accurate to t3 (±
t. .
indicate the temperature of the water in each tank of the machine
and the temperature of the final rinse water as it enters the
manifold.
4. Rinse water tanks shall be prote eby baffles,wash wvater�into
effective means to minimize the entry
rinse water. Conveyors in dishwashing machines shall be
t
accurately timed to assure proper exposure times in wash an
rinse cycles in accordance with manufacturers specifications
attached to the machines. size for the
,# 5, Drain boards shall be provided anb to washingand of cleaned
proper handling of soiled utensils prior
utensils following sanitization and shall be so located and
constructed as not to interfere with the proper use of the
k' dishwashing facilities. This does not preclude the use of easily
:k movable dish tables for the storage of soiled
of lcle the
easily movable dish tables for the
following sanitization.
g. Equipment and utensils shall be flushed or scrapeand, wh
necessary, soaked to remove gross food particles an d d 8 P r
to
being washed in a dishwashing machine unless a prewash cycle
is a part of the dishwashing machine oper and
operation. baskets,went t on
utensils shall be placed in racks, trays, or
21
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conveyors in a way that food-contact surfaces are exposed to the
unobstructed application of detergent wash and clean rinse
waters and that permits free draining.
7. Machines (single-tank, stationary-rack, door-type machines, and
spray-type glass washers)using chemicals for sanitization may be
used, provided that:
a. The temperature of the wash water shall not be less than
120°F (49.5oC).
b. The wash water shall be kept clean.
'
C. Chemicals added for sanitization purposes shall be
automatically dispensed.
d. Utensils and equipment shall be exposed to the final
chemical sanitizing rinse in accordance with
manufacturers' specifications for time and concentration.
e. The chemical sanitizing rinse water temperature shall be
not less than 75°F (24oC) nor less than the temperature
specified by the machine's manufacturer.
f. Chemical sanitizers used shall meet the requirements of,
the Missouri Department of Health.
:*
g. A test kit or other device that accurately measures the
parts per million concentration of the solution shall be
available and used.
8. Machines using hot water for sanitizing may be used provided
that wash water and pumped rinse water shall be kept clean and
water shall be maintained at not less than the temperature
stated in the following listing:
a. Single-tank, stationary-rack, dual-temperature machine;,.
-- wash temperature . . . . . . 150°F (66°C)
-- final rinse temperature . . . 180°F (82°C)
J b. Single-tank,stationary-rack,single-temperature machine:.
-- wash temperature . . . . . . 165°F (74°C)
-- final rinse temperature . . . 165°F UeC)
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C. Single-tank, conveyor machine:
1 -- wash temperature . . . . . . 160°F (71°C)
final rinse temperature . . . 180°F (82°C)
p d. 1Vlultitank, conveyor machine:
(t Sa
s -- wash temperature . . . . . . 150°F (66°C)
-- pumped rinse temperature . . 160°F (71°C)
-- final rinse temperature . . . 180°F (82°C)
e. Single-tank,pot,pan,and utensil washer(either stationary
or moving rack):
-- wash temperature . . . . . . 140°F (60°C)
-- final rinse temperature . . . 180°F (82°C)
t 9. All dishwashing machines shall be thoroughly cleaned at least
once a day or more often when necessary to maintain them in a,
satisfactory operating condition.
E. Drying' . Unless used immediately after sanitization, all equipment and
utensils shall be air dried. Towel drying shall not be permitted.
F. Retail food stores without equipment and utensil cleanine' facilities.
Retail food stores that do not have facilities for proper cleaning and sanitizing of
;sy utensils and equipment shall not prepare or package food or dispense unpackaged
food other than raw fruits and raw vegetables.
Sec 15-114. Equipment and utensil handling and storage.
A. Dandling. Cleaned and sanitized equipment and utensils shall be
handled in a way that protects them from contamination.
B. Stora e.
1. Cleaned and sanitized utensils and equipment shall be stored at
least six (6) inches (152 mm) above the floor in a clean, dry
location in a way that protects them from splash, dust, and other
means of contamination. The food-contact surfaces of fixed
equipment shall also be protected from contamination."
Equipment and utensils shall not be placed under exposed or
unprotected sewer lines, or water lines that are leaking or on
which condensed water has accumulated.
I Utensils shall be air dried before being stored or shall be stored
in a self-draining position.
23
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3. Stored utensils shall be covered or inverted wherever practical.
C. Single-service Articles.
I. Single-service articles shall be stored in closed cartons or
containers at least six (6) inches (152 mm) above the floor on
easily movable dollies, skids, racks, or.open-ended pallets. Such
storage shall protect the articles from contamination and shall
_ not be located under exposed or unprotected sewer lines, or water
lines that are leaking or ,on which condensed water has
accumulated.
I
,k. 2. Single-service articles shall be handled in a manner that prevents
t.�
contamination of surfaces that may come in contact with food.
3 A Prohibited storage areas. Food equipment, utensils, or single-service
articles shall not be stored in locker rooms, toilet rooms, or their vestibules, garbage
r` rooms, or mechanical rooms.
Sec. 15-115. Water supply.
A. General. Sufficient potable water for the needs of the retail food store
shall be provided from a source constructed, maintained, and operated according to
„. laws and rules governed by the Department of Natural Resources.
B. Water delivery. All potable water not provided to the retail food store
directly from the source by pipe shall be delivered in a bulk water transport system
and shall be transferred to a closed water system. Both of these systems shall be
constructed, maintained, and operated according to law.
C. Water under pressure. Water under pressure at the required
temperatures shall be provided to all fixtures and equipment that use water.
G
D. Steam. Steam used in contact with food or food-contact surfaces shall
be free from any materials or additives other than those recognized by the Missouri
Department of Health as safe for such use.
Sec. 15-116. Sewage.
A. General. All sewage, including liquid waste, shall be disposed of by a
public sewerage system or by a sewage disposal system constructed, maintained, and
operated according to the health authority. Nonwater carried sewage disposal
facilities are prohibited, except as permitted by the health authority.
24
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•Sec. 15-117. Plumbin,.
A. General. Plumbing shall be sized, installed, and maintained according
to law. There shall be no cross-connection between the potable water supply and any
6' other system containing:
1. Water of unknown or questionable origin, or
2. Contaminating or polluting substances.
B. Nonpotable water system. A nonpotable water system is permitted for
air, conditioning, equipment cooling, and fine protection, and shall be installed
t according to law. Nonpotable water shall not directly or indirectly contact food or
equipment or utensils that contact food. The piping of any nonpotable water system
shall be durably identified so that it is readily distinguishable from piping that
carries potable water.
` C. Backflow. The potable water system shall be installed to preclude the
possibility of backflow. Devices shall be installed to protect against backflow and
backsiphonage at all fixtures and equipment where an air gap at least twice the
diameter of the water system inlet is not provided between the water supply inlet and
the fixture's flood level rim. No hose shall be attached to a faucet that is not equi pped
with a backflow prevention device.
D. Grease Traps. Grease traps, if used, shall be located to be easily
f '
accessible for cleaning.
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E. Garba
ge Grinders. Garbage, grinders, if used, shall be installed and
maintained according to law.
F. Drains. Except for properly trapped open sinks, there shall be no direct
connection between the sewerage system and any drains originating from equipment
in which food, portable equipment, or utensils are placed. When a warewashing
machine is located within five (5)feet(152 centimeters (cm)) of a trapped floor drain,
the warewasher waste outlet may be connected directly on the inlet side of a properly
vented floor drain trap if permitted by law.
Sec. 15-118. Toilet facilities.
A. Toilet installation. Toilet facilities shall be installed according to law,
shall be at least one and not less than the number required by law, shall be
conveniently located, and shall be accessible to employees at all times.
B. Toilet design. Toilets and urinals shall be designed to be easily
cleanable.
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C. Toilet rooms. Toilet rooms shall be completely enclosed and shall have
tight-fitting, self-closing solid doors, except for fly-tight louvers that may be necessary •
for ventilation systems.
AY.
D. Toilet Facility maintenance. Toilet facilities,including toilet fixtures and
an related vestibules, shall be kept clean and in good repair. A supply of toilet tissue
shall be provided at each toilet at all times. Easily cleanable receptacles shall be
provided for waste materials. Toilet rooms used by women shall have at least one
covered waste receptacle. •
Sec 15-119 Handwashing facilities.
Y ' A. Handwashing facility installation. Handwashing facilities shall be
` installed according to law, shall be at least one and not less than the number
required by law, and shall be conveniently located to permit use by all employees in
food preparation and warewashing areas. Handwashing facilities shall be acceasi e
_..
'a to employees at all times. Handwashing facilities shall also be located in or
` immediately adjacent to toilet rooms or their vestibules. Sinks used for food
preparation or for warewashing shall not be used for washing of hands or for any
other purpose.
` B. Handwashing facility faucets. Each handwashing facility shall be
k. provided with hot and cold water tempered by means of a mixing valve or
fq combination faucet. Any self-closing, slow-closing, or metering faucet used shall be
designed to provide a flow of water for at least 15 seconds without the need to
' reactivate the faucet. Steam mixing valves are prohibited at handwashing facilities.
s C. Handwashi supulies. A,supply of hand-cleansing soap or dete
n� rgent
shall be available at each handwashing facility. A supply of sanitary towels or a
hand-drying device providing heated air shall be conveniently located near each
handwashing facility. Common towels are prohibited. If disposable towels are used,
easily cleanable waste receptacles shall be conveniently located near the handwashing
k�.. • facilities.
f
` D. Handwashing facility maintenance. Handwashing facilities, soap, or
detergent dispensers, hand-drying devices, and all related facilities shall be kept
clean and in good repair.
1 ' Sec 15-120 Garbage and refuse.
A. Containers.
°r
1.. Garbage and refuse shall be held in durable, easily cleanable,
insect-resistant, and rodent-resistant containers that do not leak
26
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0
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�'�_� T'3a,'�;i?an`'&t'��,y^i{{J'"» t��''i�J RY�I�'�r�'tia`.�✓rt�• ' '.Nhr.7"it td3?''�'twSXM"��t';,K.+� fish'94t ,kh`x�'rrbAv.�M+xr+�D''�s�"*P. . fit•-.
and do not absorb liquids. Plastic bags and wet strength paper
bags may be used to line these containers. Such bags and durable
plastic garbage and refuse containers may be used for storage
inside the retail food store,
2. Containers used in food preparation and utensil washing areas
shall be kept covered during nonworking hours and after they are
filled. "
3. Containers stored outside the establishment, including
a dumpsters, compactors, and compactor systems, shall be easily
cleanable, shall be provided with tight-fitting lids, doors, or
covers, and shall be kept covered when not in actual use. In !
containers designed with drains, drain plugs shall be in place at `J
r all times, except during cleaning.
4. There shall be a sufficient number of containers to hold all the
garbage and refuse that accumulates.
5. Soiled containers shall be cleaned at a frequency to prevent insect 4
and rodent attraction. Each container shall be thoroughly cleaned
,a
on the inside and outside in a way that does not contaminate
j food, equipment, utensils, or food preparation areas. Suitable
facilities, detergent, and hot water or steam shall be provided and
used for cleaning containers. Liquid waste from compacting or
Y� cleaning operations shall be disposed of as sewage.
J�q
B. Stora e.
1. Garbage and refuse on the premises shall be stored in a manner
:j to make them inaccessible to insects and rodents. Outside storage
of non-rodent-resistant plastic containers,. unprotected plastic
bags, ,wet strength paper bags, or baled units which contain
ry garbage or refuse is prohibited. Cardboard or other packaging
material not containing garbage or food wastes need not be stored
y
in covered containers.
2. Garbage or refuse storage rooms, if used, shall be constructed of
easily cleanable, nonabsorbent,washable materials, shall be kept
clean, shall be insect and rodent resistant, and shall be large
enough to store all the garbage and refuse containers necessitated
by disposal pick-up frequency.
27
,.h
LEM
3. Outside storage areas or enclosures, if used, shall be kept clean
and shall be large enough to store all the garbage and refuse
containers necessitated by disposal pick-up frequency. Garbage
and refuse containers, dumpsters, and compactor systems located
outside, shall be stored on or above a smooth surface of
` nonabsorbent material, such as concrete or machine-laid asphalt,
that is kept clean and maintained in good repair.
C. Disposal.
1. Garbage and refuse shall be disposed of often enough to prevent
the development of objectionable odors and the attraction of
insects and rodents.
2. Where garbage or refuse is burned on the premises, it shall be
done by controlled incineration in accordance with law. Areas
around incineration units shall be kept clean and orderly.
Sec. 15-121. Insect and rodent control.
A. General. Effective measures shall be utilized to minimize the entry,
presence, and propagation of rodents, flies, cockroaches, or other insects. The
premises shall be maintained in a condition that prevents the harborage or feeding
of insects or rodents.
B. Openings. Openings to the outside shall be effectively protected against
the entry of rodents. Outside openings shall be protected against the entry of insects
by tight-fitting, self-closing doors; closed windows; screening; controlled air currents;
or. other means. Screen doors shall be self-closing; and screens for windows,
skylights, transoms, intake and exhaust air ducts, and other openings to the outside
shall be tight-fitting and free of breaks. Screening material shall be not less than 16
mesh to the inch. Controlled air currents are to be used when delivery doors or other
outside entrances are open during product delivery.
Sec. 15-122. Floors.
A. Floor Construction.
1. Except as specified in Section 15-1223 of this article, floors and
floor coverings of all food preparation, food storage, and
warewashing areas, and the floors of all walk-in refrigerators,
dressing rooms, locker rooms, toilet rooms and vestibules, shall
be constructed of smooth durable material such as sealed
concrete, terrazzo, quarry tile, ceramic tile, durable grades of
28
VI P
�2t
vinyl asbestos or plastic tile, or tight-fitting wood impregnated
.{u K
with plastic, and shall be maintained in good repair. Nothing in
.n this section shall prohibit the use of anti-slip floor covering in }
areas where necessary for safety reasons.
2. Floors which are water flushed or which receive discharges of
t .V
• water or other fluid wastes or are in areas where pressure spray
methods for cleaning,are used, shall be provided with properly f
installed trapped drams. Such floors shall be construe Y
t:.
sealed concrete, terrazzo, quarry tile, ceramic tile, or similar .0
� materials and shall be graded to drain.
�6 k
quarry tile, 3A
3, In all establishments utilizing concrete, terrazzo,
w
ceramic tile, or similar flooring materials, or where water flue
cleaning methods are used, the junctures between walls and
floors shall be coved so as not to present an open seam of more
than 1132 inch (0.3 mm).
A i
' if used as a floor. covering, shall be of closely
:.
B. Floor carpeting. Carpeting
woven construction, properly installed, easily cleanable, and maintained in good
repair. Carpeting shall not be used in food preparatin and fix ure aare locate areas, In
food storage areas, or in toilet room areas where urinals
C. Prohibited floor covering. S
awdust wood shavings,granular salt,baked
clay, diatomaceous earth, or similar in shall not be used as floor coverings;
may be used in amounts necessary for immediate spot a
` however, these materials y
*'{ clean-up of spills or drippage on floors.
Y. y
D. Mats and duckboards. Mats and duckboards shall be of nonabsorbent,
grease-resistant materials, and of such size, design, and construction to
td" facilitate cleaning and shall be maintained in good repair.
E. UtilitV line installation. Exposed utility service
cn to the pipes all new be
` installed in a way that does not obstruct or prevent g
k or extensively remodeled establishments, installation of exposed horizontal utility
service lines and pipes on the floor is prohibited.
Sec 15-123. Walls and ceilinsL
A. Maintenance. Walls and ceilings, including doors, windows, skylights,
and similar closures, shall be maintained in good repair.
B. Construction. The walls, wall coverings, and ceilings s and
refrigeration units, food preparation areas, warewashing areas, and toilet rooms
29
6
A
F
r
a SC?S"'r
their vestibules shall be smooth, nonabsorbent, and easily cleanable. Concrete or
pumice blocks and bricks used for interior wall construction in these locations shall
-`t be finished and sealed to provide a smooth easily cleanable surface.
C. Exposed construction. Studs,joists, and rafters shall not be exposed in
those areas listed in Section 15-1233 of this article. If exposed in other rooms or
areas, they shall be finished to provide a cleanable surface.
D. Utility line installation. Utility service lines and pipes shall not be
unnecessarily exposed on walls or ceilings in those areas listed in Section 15-123.B
of this article. Exposed utility service lines and pipes shall be installed in a way that
does not obstruct or prevent cleaning of the walls and ceilings.
iJ.l.
E. Attachments. Light fixtures,vent covers, wall-mounted fans,decorative
materials
. r ,and similar attachments to walls and ceilings shall be easily cleanable and shall be maintained in good repair.
$'fk
F. Covering material installation. Wall and ceiling covering material shall
be attached and sealed in a manner to be easily cleanable.
'{ Sec. 15-124. Cleaning physical facilities.
A. Gem neral, Cleaning of floors, walls, and ceilings shall be done as often as
i w necessary, but preferably during periods when the least amount of food is exposed,
such as after closing. Only dustless methods of cleaning floors, walls, and ceilings
shall be used, such as vacuum cleaning, wet cleaning, treated dust mops, or the use
of dust-arresting sweeping compounds with brooms.Floors, mats, duckboards, walls,
ceilings, and attachments (e.g., light fixtures, vent covers, wall-mounted fans, and
similar equipment), and decorative materials (e.g., signs and advertising materials)
shall be kept clean.
B. Service sinks. At least one (1) service gink or curbed cleaning facility
r with a floor drain shall be provided and used for the cleaning of mops or similar wet
i floor cleaning tools and for the disposal of mop water or similar liquid wastes.
►, Handwashing or warewashing facilities, or food preparation sinks, shall not be used
for this purpose.
Sec. 15-125. Lights.
A. General.
y 1. Permanently fixed artificial light sources shall be installed to
provide at least 20 foot candles (215 lux) of light on all food
preparation surfaces and at warewashing work levels.
30
S
. � ' ,s r�NS2� i,•?. F ?Ss ,T} .i �yG Y: .. �� af�Jf( 1dC�'�,�F { �. 7 ; ^.
•! r
2. Permanently fixed artificial light sources shall be installed to
provide, at a distance of 30 inches (762 mm) from the floor:
` a. At least 20 foot candles (215 lux) of light in sales areas,
utensil and equipment storage areas, and in handwashing
and toilet areas; and
b. At least 10 foot candles (108 lux) of light in walk-in
refrigeration units, dry food storage areas, and in all other
areas.
a .
B. Protective shielding.
1. Lamps located over or within food storage, food preparation, and
food display facilities, and facilities where utensils and equipment
f are cleaned and stored shall be shielded, coated, or otherwise
shatter resistant.
2. Infrared or other heat lamps shall be protected against breakage
by a shield surrounding and extending beyond the bulb, leaving
only the face of the bulb exposed.
Sec. 15-126. Ventilation.
3.4
A. General. All rooms shall have sufficient ventilation to keep them free
of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
Ventilation systems shall be installed and operated according to law and, when
i vented to the outside, shall not create a harmful or unlawful discharge. Intake and
exhfiust air ducts shall be maintained to prevent the entrance of dust, dirt, and other
contaminating materials.
Sec. 15-127. Dressing rooms and locker
A. Dressing rooms and areas. If employees routinely change clothes within
`Y the establishment, rooms or areas shall be designated and used for that purpose.
These designated rooms or areas shall not be used for food preparation, food storage,
food display, warewashing, or storage of utensils and equipment.
B. Locker areas. Lockers or other suitable facilities shall be provided and
used for the orderly storage of employee clothing and other belongings. Lockers or
other suitable facilities may only be located in the designated dressing rooms or areas
or in food storage rooms or areas containing only completely packaged food or
packaged single-service articles.
31
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Sec. 15-128. Poisonous or toxic materials.
� 3
A,. Materials permitted. Only those poisonous or toxic materials necessary
and intended for the maintenance of the establishment, including the cleaning and
YSii t
sanitization of equipment and utensils, and the,control of insects and rodents, shallk
be present in retail food stores, except those items being stored or displayed for retail
sale as described in Section 15-128.E of this article.
i, • i
B. Labeling of materials. Containers of poisonous or toxic materials
' necessary for operational maintenance of the establishment shall be prominently and
4; distinctly labeled in accordance with law. Small working containers of bulk cleaning
agents shall be individually labeled for easy identification of contents.
C. Storage of materials. Poisonous or toxic materials necessary for the
maintenance of the establishment consist of the following two categories: t
f'
t 1 1. Insecticides, rodenticides and pesticides; ,
2. Detergents, sanitizers, related cleaning or drying agents, and
caustics, acids, polishes, and other chemicals.
Materials in each of these two categories shall be stored and located to
_ be physically separated from each other; shall be stored in cabinets or in similar '
physically separated compartments or facilities used for no other purpose; and, to t;
preclude potential contamination, shall not be stored above or intermingled with food, ?'
food equipment,utensils,or single-service articles,except that this latter requirement i
does not prohibit the convenient availability of detergent sanitizers, or sanitizers at
cy
warewashing facilities.
D. Use of Materials.
1. Sanitizers, cleaning compounds, or other compounds intended for
`a use on food-contact surfaces shall not be used in a way that
' leaves a toxic residue on such surfaces, nor in a way that
constitutes a hazard to employees or other persons.
2. Poisonous or toxic materials shall not be used in a way that
contaminates food, equipment, or-utensils, nor in a way other
n than in full compliance with the manufacturer's labeling. 5
E. Storage and display of materials for retail sale. Poisonous or toxic
materials stored or displayed for retail sale shall be separated from food and '
single-service articles by spacing, partitioning, or dividers. These :materials shall not
be stored or displayed above food or single-service articles.
32
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X•��{+t.'� {f(� Ic^r. �`' f/ t ..I` 1$4' '' 'y ' ,`i^SS'x ''`�6Y'�ro.r k •o-7t 'f" ,!X,
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F. First-aid suyRhies and personal medications. Retail food store employee
first-aid supplies and personal medications shall be stored in a way that prevents
them from contaminating food and food-contact surfaces.
Sec. 15-129. Premises.
A. General.
1. Retail food stores and all parts of the property used in connection with
operations of the establishment shall be reasonably free of litter and
articles not essential to the operation or maintenance of the
establishment.
2.• The walking and driving surfaces of all exterior areas of retail food
stores shall be surfaced with concrete, asphalt, or with gravel or similar
material effectively treated to facilitate maintenance and minimize dust.
These surfaces shall be graded to facilitate drainage.
B. Living areas, No operation of a retail food store shall be conducted in
any room used as living or sleeping quarters. Retail food store operations shall be
separated from any living or sleeping quarters by complete partitioning and solid,
self-closing doors.
C. Laundry facilities.
1. If provided, laundry facilities in a retail food store shall be
restricted to the washing and drying of linens and work clothes
used in the operation, If such items are laundered on the
premises, an electric or gas dryer shall be provided and used.
Separate rooms shall be provided for laundry facilities, except
that such operations may be conducted in storage rooms
containing only packaged foods or packaged single-service articles.
D. Linens and work clothes storage.
1. Clean work clothes and linens, including articles such as wiping
cloths, shall be stored in a clean place and protected from
contamination until used.
2. Soiled work clothes and linens, including articles such as wiping
cloths, shall be kept in nonabsorbent containers or washable
laundry bags until removed for laundering and shall be stored to
prevent contamination of food, food equipment, and utensils.
33
a• 41�.' .t�0 u,,i ( ..'�.A:si. F 5ei' f,.sia�i�'»�' .}hft°�`i'�fX<nt.?SAe.'wt k i ��" a+;Wy""
.•�r,3: w'� ,WOOL
E. Cleaning equipment storage Maintenance and cleaning tools such as
brooms, mops, vacuum cleaners, and similar equipment shall be maintained in good
`: . repair and stored in a way that does not contaminate food, utensils, equipment, or
linens and shall be stored in an orderly manner to facilitate the cleaning of that
storage location.
F. Animals.
1. Live animals shall be excluded from within the retail food store
operational areas and from immediately adjacent areas inside the
store cinder the control of the permit holder. This exclusion does
not apply to edible fish, crustacea, shellfish, or fish in aquariums.
Live or dead fish bait shall be stored separAtely from food or food
` products.
Patrol dogs accompanying security or police officers shall be
permitted in offices, storage areas, and outside store premises.
Sentry dogs may be permitted to run loose in outside fenced areas
for security reasons. Guide dogs accompanying blind persons shall .
be permitted in sales areas.
'r 2. While on duty, persons employed in the food operational areas of
r
r an establishment shall not care for or handle any pets, or
patrollsentry dogs.
Sec. 15-130. Permit to Operate.
' A. General. No person shall operate a retail food store without a valid
permit to operate such retail food store issued to such person by the health authority.
Such permit is not transferrable. A valid permit shall be posted in every retail food
store.
B. Issuance of permit.
1. Any person desiring to operate a retail food store shall make
` written application for a permit to operate such retail food store
on forms provided by the health authority. Such application shall
include the name and address of each applicant, the location and
v, type of the proposed retail food store, and the signature of each
applicant.
2. Before approving an application for a permit to operate a retail
food store, the health authority shall inspect the proposed retail
34
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..� „�„iV'
+ ""y�t'�s9i..t •yj4.si S'{ .i� 1� 'Frr r.rW' .b3?245 y 'U".^et +'4 ,a'��4sY 'f r �t'�2n �r,{�+,$� y?^i .��+� ',Mfr`
r ,Ii
.4
r
9y.
a. food store to determine compliance with the provisions of this
article.
4'4
3 j 3. The health authority shall promptly issue a permit to operate a
retail food store if its inspection reveals that the proposed retail
food store is designed., constructed;and equipped to be operated
t in a manner that protects the public health.
C. Suspension of uermit.
1. The health authority may, upon written notice, without prior
warning, notice, or hearing, suspend any permit to operate a
retail food store if the operation of the retail food store constitutes
an imminent hazard to the public health, such as an extended
loss of water supply, an extended power outage, or sewage `
back-up into the establishment. When such permit is suspended,
retail food store operations shall be suspended immediately.
.R�
2. Whenever a permit to operate a retail food store is suspended,the
holder of the permit to operate the retail food store, or the person
ii% charge, shall be notified in writing that the permit to operate r
`. the retail food store is, upon service of the notice, immediately
suspended and that an opportunity for a hearing will be provided
if a written request for a hearing is filed with the health
� authority by the holder of the permit within 10 days, an
p opportunity for a hearing with the health authority shall be
afforded within 20 days of receipt of the request. If no written
` request for a hearing is filed within 10 days, the suspension is
sustained. The health authority shall end the suspension if the
.t. reasons for the suspension no longer exist.
`4 Revocation of ermit.
D.
1. The regulatory authority may, after providing opportunity for a
hearing, revoke a permit for:
a. Serious violations of this article; or
b. Repeated violations of this article, found in consecutive
f inspections; or
C. Interference with the health authority in the performance
of its duty.
35
i
2. Before revocation,the regulatory authority shall notify the holder
of the permit to operate the retail food store, or the person in
charge, in writing, of the reasons for which such permit is subject
to revocation. The permit to operate the retail food store shall be
revoked at the end of the 10 days following service of such notice
unless a written request for a hearing is filed with the regulatory
authority by the holder of the permit within such 10 day, period.
If no request for hearing is filed within the 10 day period, the
revocation of the permit to operate the retail food store becomes
final.
E. Service of notice. A notice provided for in this article is properly served
when it is delivered to the holder of the permit to operate the retail food store, or to
the person in charge, or when it is sent by registered or certified mail, return receipt
requested, to the last known address oft a holder of such permit to operate a retail
food store. A copy of the notice shall be filed in the records of the health authority.
F. Hearings. The hearings provided for in this article shall be conducted
by the health authority at a time and place it designates. Any oral testimony given
at a hearing shall be reported verbatim, and the presiding officer shall make
provision for sufficient copies of the transcript. The health authority shall make a
final finding based upon the complete hearing record and shall sustain, modify, or
rescind any notice or order considered in the hearing. A written report of the hearing
decision,including the reason(s) for such decision, shall be furnished to the holder of
the permit to operate the retail food store, or to the person in charge, by the health
authority within 10 days after the hearing.
G. App -i
Application after revocation. Whenever a revocation of a permit to
Z4
operate a retail f ood store has become final, the holder of such revoked permit may
make written application for a new permit to operate a retail food store as provided
in Section 15-130.B of this article.
Sec. 15-131. Inspections.
A. Inspection freguency. An inspection of a retail food store shall be
performed at least once every 6 months. Additional inspections shall be performed as
often as necessary for the efficient and effective enforcement of this article.
B. Access. Representatives of the health authority, after proper
identification, shall be permitted to enter any retail food store at any reasonable time
for the purpose of making inspections to determine compliance with this article. The
xz representatives shall, upon written notice, be permitted to examine records
maintained in the retail food store(or other location)to obtain information pertaining
1V
36
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`��a�7•, , d v �'y arry r r�" r ASS � r ' i y rt. t y i ,, 7 � y_.
k ,p. '� �{.°Y' i•,r�1'.�• g( y.: .m, y`� ��<�'�.!` y`{rr r�} n� t t�# h•(�,A��Y�,i�p ,.'9,�r�sY�q �.1��'��
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to the source of food and supplies in the establishment when deemed necessary for
t. H the enforcement of this article.
C. Report of inspections. When on inspection is made of a retail food store,
the findings shall be recorded on an official inspection report form adopted and
approved by the health authority. The inspection report form shall summarize the
requirements of this article and shall set forth a weighted point value for each
requirement. Inspectional remarks shall be written to reference, by section number,
' the section violated and shall state the correction to be made. The rating score of the
establishment shall be the total of the weighted point values for all violations,
. . subtracted from 100. A copy of the completed inspection report form shall be given
'. to the person in charge of the establishment at the conclusion of the inspection. The
a completed inspection report form constitutes an official notice of inspectional findings.
It is a public document that shall be made available for public disclosure to any
person who requests it according to law.
•y
' D. Correction of violations.
4.
1. The completed inspection report form shall specify a reasonable
period of time for the correction of the violations found, and
correction of the violations shall be accomplished within the
specified, in accordance with the following provisions:
period p ,
9 ;i
a. If an imminent health hazard exists, such as may be
created by an extended loss of water supply, an extended ?
power outage, or a sewage back-up into the establishment,
the establishment shall immediately cease affected retaila
food store operations. Such operations shall not be resumed
until authorized by the health authority.
b. All violations of 4- or 5-point weighted items shall be
corrected within the period of time specified by the health
authority,but in any event, not to exceed 10 days following ;
inspection. Within 15 days after the inspection, the holder
of the permit to operate the retail food store shall submit
a written report to the health authority stating the action
taken to correct the 4- or 5-point weighted violations.
Purchase orders or work contracts with a work completion ,.
date satisfactory to the health authority may be accepted ,
as interim corrective action. A follow-up inspection shall
be conducted to confirm correction.
37
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C. All 1-, 2- or 3-point weighted items shall be corrected as
soon as possible, but in any event, by the time of the next
routine inspection.
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d. When the rating score of the establishment is less than 60, i
the establishment shall initiate corrective action on all
identified violations within 48 hours. One or more
reinspections will be conducted at reasonable time
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intervals to assure correction.
2. Failure to comply with Section 1-32.D.1.b, c, and/or d may result
in revocation of the permit to operate the retail food store.
' 3. Whenever a retail food store is required under the provisions of
Section 15-131.D.1 of this article to suspend operations, it shall
not resume operations until it is shown on reinspection that
conditions responsible for the order to suspend operations no
longer exist. Opportunity for reinspection shall be offered within ;r
a reasonable time. An opportunity for a hearing by the health
authority will be provided if a written request for a hearing is a
filed by the holder of the permit to operate the retail food store
with the health authority within 10 days following suspension of �
operations. If such a written request for hearing is received, a '
hearing shall be held within 20 days of receipt of the request. ;
Sec. 15-132. Examination and condemnation of food.
A. General.
1. Food may be examined or sampled by the health authority for the
1
purpose of determining compliance with this article. The health
authority may place an embargo on any food which it has reason
to believe is in violation of any section of this article and may
r pose a health hazard to the public, provided:
a. A written notice is issued to the holder of the permit to
operate the retail food store, or to the person in charge;
and
b. The notice specifies in detail the reason(s)for the embargo.
The health authority shall tag, label, or otherwise identify
any food subject to the embargo. No food subject to an
38
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embargo shall be used,sold,moved from the establishment,
or destroyed without permission from the health authority.
2. The health authority shall permit storage of food under conditions
specified in the embargo, unless storage is not possible without
Y. risk to the public health, in which case immediate destruction
`6 shall be ordered and accomplished.
i,
3. The embargo shall state that a request for hearing may be filed
with the health authority within 10 days, excepting perishable {
I :t food items which cannot be held under embargo for a period
exceeding 3 days. If no hearing is requested, the food shall be
destroyed. If a request for a hearing is received, the hearing shall '
F„t be held within 20 days after receipt of the request. On the basis
'* of evidence produced at that hearing, the embargo may be h
vacated or the holder of the permit to operate the retail food
,STft T.
"r store, or the person in charge may be directed by written order to
denature or destroy such food or to bring it into compliance with -�
the provisions of this article. If food is to be denatured or
L destroyed, such action shall be taken under the supervision of the
r health authority. ,?
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Sec. 15-133. Review of plans.
: 4 A. Submission of plans. Before the construction or major remodeling of a ?
'd retail food store, and whenever an existing structure is converted to use as a retail
.,
food store, properly prepared plans and specifications for such construction, major
` remodelin , or conversion shall be submitted to the health authorit for review and
Y
. + approval. g The plans and specifications shall indicate the proposed layout,
' arrangement mechanical plans, construction materials of work areas, and the type :
r, and model of proposed fixed equipment and facilities. The health authority shall
treat such plans and specifications as confidential or trade secret information in r
accordance with law and shall approve the plans and specifications if they meet the
s requirements of this article. No retail food store shall be constructed, extensively
` remodeled, or converted except in accordance with plans and specifications approved
by the health authority.
f
B. Preoperational inspection. Whenever plans and specifications are
required by Section 15-133.A of this article, the health authority shall inspect the
retail food store prior to the start of operations to determine compliance with the
approved plans and specifications and with the requirements of this article.
39
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•;�`'��" '� R't y. ,LL y ;r�i� � � j ,,'�i zr} 1 '� �. �.,r� tyr'4e1�:�7t } �t1�'i't'Y �f t 1f �"'�" d "`�{`5 �k%'r.
s iY. ..8 g5-•'.nr� 's"7✓i �r",.ti�'"t^"��+ �% P } Sv;.,9. iy�,ta t 1tcl s y. ,: L+rcw`'z�D,,i ;. �
' Sec. 15-134. Procedure when infection is suspected.
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A. General. When the health authority has reasonable cause to suspect
5x possible disease transmission from any retail food store employee, it may secure a :
morbidity history of the suspected employee, or make any other investigation as
indicated and shall take appropriate action. The health authority may require any
or all of the following measures: {
1. The immediate exclusion of the employee from employment p yment in tr
retail food stores;
r
2. ' The immediate closing of the retail food store concerned until, in
the opinion of the health authority, no further danger of disease
outbreak exists;
3. Restriction of the employee's services to some area of the
establishment where there could be no danger of transmitting ,
disease;
t;. 4. Adequate medical and laboratory examination of the employee, of
other employees, and of the body discharges of such employees. a
.
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Sec. 15-135. Remedies.
1
A. Penalties. An y P erson including the owner, agent or manager ;.
of the premises where a permit to operate a retail food store has been issued or who otherwise operates a retail food store where a violation of any provision of this article f
has been committed or shall exist or any other person who commits, takes part or
assists in such violation or maintains premises in which any such violation shall
exist, shall be deemed guilty of a misdemeanor, punishable by a fine not less than
Ten Dollars ($10.00) and not more than Five Hundred Dollars ($500.00)for each and
bn
every day that said violation continues or by imprisonment for up to ten (10) days for
? each and every day such violation exists and continues or by both such fine and
imprisonment at discretion of the court.
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B. Iniunctions. In addition to the penalties set out above,the City may also
seek to enjoin, violators of this article.
Sec: 15-136. Exceptions.
r
A. Building facilities and equipment in use before the effective date of this
article and which do not meet fully all of the design and fabrication requirements of
this article shall be acceptable if they are in good repair, capable of being maintained
40
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t n-, .`,.vt�� ��"L,. }�'!� ����1i�� ,y'�:tx�e�y Y�'�,'���` �r��"5�7t ft ,,'' µk,�l�'���}yy ,3�[���w� �,,'.•
•1�� + t 5 i {..iG` ! .2�`til t 1 J it«t Sl F4. 5(r"t ^it^!T,�,V .t y .
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in a sanitary condition, and the food-contact surfaces (if any) are in compliance with
Section 15-110 of this article.
r
B. New building facilities and new equipment f or which contractual
obligations are incurred before the effective date of this article,and which do not fully
meet all the design and fabrication requirements of this article, shall be acceptable
if they are capable of being maintained in a sanitary condition and the food-contact ;4
surfaces (if any) are in compliance with Section 15-110 of this article.
Section_2_. Repealer.
Twelve months after the date of adoption and
5 publication of this code in accordance with law, all codes and parts of ordinances at
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conflict with this ordinance are repealed.
Section 3. Severability. The provisions of this ordinance are severable. If
application thereof to any person or
any provision of this ordinance or the app
{ h.
circumstance is held invalid, such invalidity shall not affect other provisions or
applications of this ordinance which can be given effect without the invalid provision
� i
or application.
Section 4. This Ordinance shall be in full force and effect from and after the
9
date of its passage and approval.
"
,.
� Approved: •,
Passed:
Y�
N +
Presi Officer
' tr ATTEST:
City Clerk
41
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