[CC 1983 §12-11; Ord. No. 579 §1, 5-21-1979]
For the purpose of this Chapter, the following terms are defined:
Any place, vehicle (stationary or mobile), building or structure
in connection therewith used, maintained or advertised to the public
where food or food products are stored, sold, or offered for sale
to the public. This includes establishments such as grocery stores,
supermarkets, meat and fish markets and similar establishments.
An authorized representative of the County Health Center.
Any person who, in any manner, handles or comes in contact
with the food or food products offered or advertised for sale to the
public in a food store or market.
Any person operating a food store or market.
[CC 1983 §12-12; Ord. No. 579 §2, 5-21-1979]
A.
It
shall be unlawful for any person to operate a food store or market
in the City who does not possess an unrevoked permit from the Health
Officer. Such permit shall be posted in a conspicuous place. Only
persons who comply with the requirements of this Chapter shall be
entitled to receive and retain such a permit.
B.
Such
a permit may be temporarily suspended by the Health Officer or his/her
authorized representative upon the violation by the holder of any
of the provisions of this Chapter, or revoked after an opportunity
for a hearing by the Health Officer upon serious or repeated violations.
[CC 1983 §12-13; Ord. No. 579 §3, 5-21-1979]
A.
Floors. Floors of all rooms in which food is stored or prepared,
shall be of such construction as to be easily cleaned, smooth and
shall be kept clean and in good repair. Floors in meat processing
or handling areas and in all other rooms where floors are not kept
dry shall be constructed of concrete or other equally impervious and
easily cleanable material and shall be smooth and properly drained.
The use of sawdust, wooden shavings or similar materials used in lieu
of cleaning procedure is prohibited.
B.
Walls And Ceilings. All rooms shall be kept clean and in
good repair, and shall be finished in a light color; provided further,
that the walls in the meat handling areas shall be constructed of
smooth impervious material extending from the floor to above the area
of splash, a distance of approximately five (5) feet; also, that fish
markets shall have a solid partition between the processing-packaging
area and the sales area.
C.
Doors And Windows. All openings to the outer air shall be
effectively screened or protected to prevent entrance of flies, insects,
birds, rodents and other vermin. Screen doors shall open outward.
All doors shall be self-closing and fly-tight.
D.
Lighting And Ventilation. A minimum of ten (10) foot candles
of lighting intensity shall be required on all working surfaces. All
rooms must be adequately ventilated so as to be reasonably free of
disagreeable odors and condensation. A minimum of four (4) foot candles
of lighting shall be required in all rooms where foods are stored.
E.
Fixtures. Equipment such as shelves, counters, drawers,
bins, tables, refrigerators, showcases and other equipment shall be
suitable for the purpose intended. All counters, showcases and other
similar fixtures shall either extend to the floor and be sealed thereto
to prevent entrance of vermin, rodents and insects, or such equipment
shall be placed on suitable legs, properly constructed to prevent
harborage of insects, vermin, rodents, and the lowest portion thereof
shall not be closer than eight (8) inches to the floor. The construction
and location of equipment and utensils and the materials from which
they are made shall facilitate thorough cleansing and ensure cleanliness
in the preparation and handling of products. They shall be kept in
good repair.
F.
Toilet Facilities. Adequate and conveniently located toilet
facilities must be available. They must be kept clean, with adequate
lighting, properly ventilated and in good repair. The door must be
self-closing, and the room must be completely sealed in such a manner
so as to prevent the entry of flies, rats and other vermin. Screening
alone will not be considered as adequate sealing of any inner opening
to a toilet room. Where a sanitary sewer is accessible, connection
must be made thereto; otherwise, the disposal of human wastes must
be in accordance with the requirements set forth under the rules and
regulations of the State Division of Health.
G.
Lavatory Facilities. Adequate and convenient hand washing
facilities must be provided in all establishments defined in this
Chapter. Such facilities shall include hot and cold running water
under pressure, soap and approved sanitary towels. The use of a common
towel is prohibited. Lavatories must be kept clean and in good repair.
[CC 1983 §12-14; Ord. No. 579 §4, 5-21-1979]
A safe and adequate supply of hot and cold running water under
pressure must be provided in all meat markets and those food stores
handling any bulk or unpackaged foods. Where a public water system
is available, connection must be made thereto; otherwise, the water
shall be obtained from a supply meeting the requirements set forth
under the rules and regulations of the State Division of Health.
[CC 1983 §12-15; Ord. No. 579 §5, 5-21-1979]
A.
Liquid Wastes. Proper facilities must be provided for the
collection and disposal of all liquid wastes, including the water
from refrigeration devices. These wastes shall not be discharged on
the surface of the ground nor into a public or private water supply
or be detrimental to public health.
B.
Garbage. Garbage shall be kept in water-tight metal containers
provided with close fitting metal covers, properly protected from
flies, other insects and animals. The contents must be removed as
often as necessary to prevent decomposition and overflow and disposed
of in a sanitary manner. All garbage receptacles shall be washed when
emptied and treated with a disinfectant, if necessary, to prevent
a nuisance. The use of wooden or paper containers for garbage is prohibited.
C.
Rubbish. Separate containers must be provided for trash
or rubbish. The establishment shall be free of unnecessary litter
and rubbish, such as paper, empty containers or other material that
might serve as a harborage for rats, mice or other vermin.
[CC 1983 §12-16; Ord. No. 579 §6, 5-21-1979]
A.
General Requirements. No unwholesome, unfit, contaminated,
adulterated, or misbranded food or food products shall be exposed,
stored or offered for sale in any food store or market, nor shall
any food products showing evidence of having been infected by weevils,
roaches, mice, rats or other vermin be offered for sale or stored.
Such material shall be destroyed or treated in such a manner as to
render it obviously unfit for human consumption. Spoiled or infested
material must be immediately removed from the stock of salable goods
and segregated pending disposal. Dog food and other animal food (unless
canned) must be entirely segregated from material intended for human
consumption.
B.
Protection. Foods, when displayed, must be placed in tight
cases, or otherwise protected from flies, insects, dust, cats and
other animals. Perishable foods must be adequately refrigerated at
all times. Also, any food acceptable for sidewalk display which is
considered to attract flies and other insects must be protected in
a manner approved by the enforcing agency and in accordance with food
and drug laws and regulations of the State.
C.
Storage. Meats and other foods must not be placed in direct
contact with ice, except fish and poultry, which may be placed in
chipped ice providing the chipped ice storage receptacles in which
fish and poultry are stored are properly drained. Ice must be from
an approved source and handled in an approved manner. Food must not
be stored in any basement, room or receptacle that is subject to sewage
or waste water backflow, or in any place having defective drain pipes
or appliances. All bulk goods in sacks or boxes, such as flour, sugar,
salt, cornmeal, or other similar products, shall not be stored directly
on the floor, but shall be placed on racks so that they are held at
least eight (8) inches above the floor. All flour, cornmeal, and similar
products subject to infestation by weevils and contaminated by rodents
should be stored in a separate room of tight construction so that
these foods are protected from such infestation.
D.
Milk Or Milk Products. Milk and milk products sold or offered
for sale must be obtained from a source approved by the Health Officer.
Bottle milk or milk products if stored in water shall be stored so
that the tops of the bottles will be at least two (2) inches above
the water level. Milk packaged in paper cartons must not be stored
in water. The refrigeration temperature of all milk and milk products
shall not exceed forty-five degrees Fahrenheit (45°F).
E.
Soft Drinks. A regular dispenser or a dry box should be
used. If a wet box is used, the top of the bottles must be two (2)
inches above the level of the water. All bottles in a wet box must
be standing up.
F.
Ice Cream. Ice cream should be sold in the original container
from the dairy. If bulk ice cream and/or frozen desserts or imitation
ice cream is sold, spoons, spatulas, dippers, etc., used for dispensing,
when not in use, shall be kept in water maintained at one hundred
seventy degrees Fahrenheit (170°F), or cold running water.
G.
Seafood. All oysters, clams, mussels must be from a source
approved by the Missouri Division of Health, provided that if source
is outside the State, shipper's name shall be on the current lists
of certified dealers issued by the U. S. Public Health Service. Shucked
shellfish shall be kept until used in the container in which they
were placed at the shucking plant. The purchaser should assure himself/herself
that the container is sealed and that it bears the initial or abbreviation
of a State and a certificate number.
H.
Meat And Meat Products. No cleaning fluids, powders or chemical
substances, such as sodium trisulfide or derivatives thereof, or other
chemicals that could be used for preserving, coloring, or deodorizing
meats or meat products, shall be used or stored in any establishment
or place selling or offering for sale, either wholesale, or retail,
any meat or meat products.
I.
Hamburger. Hamburger shall be composed of only fresh ground
beef, the total fat content shall not exceed thirty percent (30%),
and the natural moisture shall not exceed ten percent (10%). The addition
of coloring, preservatives, chemical substances or moisture is prohibited.
[CC 1983 §12-17; Ord. No. 579 §7, 5-21-1979]
Refrigerators, iceboxes and cold storage rooms shall be kept
clean and free from rust, fungus growth, molds and slime. Meat blocks
shall be of the removable type to facilitate cleaning. Walk-in coolers
used for holding meat shall maintain a temperature of forty degrees
Fahrenheit (40°F) or below.
[CC 1983 §12-18; Ord. No. 579 §8, 5-21-1979]
A.
Construction. All containers, utensils and other equipment
which come in contact with meat or meat products must be constructed
as to be easily cleanable. The use of containers, utensils or other
equipment which is badly worn, rusted, corroded or in such condition
that it cannot be properly cleaned is prohibited.
B.
Cleaning Facilities. Facilities must be provided for the
proper cleaning of all containers, utensils and equipment used in
the processing, storage and sale of meat or meat products. Such facilities
shall include a three (3) compartment vat equipped with hot and cold
water under pressure.
C.
Cleaning. All containers, utensils and other equipment which
come in contact with the processing of meat or meat products, or other
foods, after each day's use or run, must be thoroughly cleaned with
the aid of soap or suitable detergent, rinsed or immersed in clean
hot water and allowed to drain and air dry, also immersed in a disinfectant
substance in a third (3rd) compartment.
D.
Bactericidal Treatment Of Utensils. All utensils under Subsection (C) of this Section must be subjected to bactericidal treatment after cleansing. The manner and agent utilized for bactericidal treatment must meet the approval of the enforcing agency.
E.
Storage Of Utensils And Equipment. All utensils and equipment
which come in direct contact with food must be stored above the floor
in a clean place protected from flies, splash and dust.
F.
Meat Blocks. Meat blocks shall be smooth, free from cracks
and kept clean. If knife racks are used, they must be made of non-absorbent,
easily cleanable material and must be removable in order to facilitate
cleaning.
G.
Vehicles Used In The Transportation Of Food Products. Cars,
trucks or other vehicles used in the transportation of food products
shall be kept in a clean and sanitary condition at all times. All
vehicles used in the transportation of perishable foods must be provided
with adequate refrigeration.
[CC 1983 §12-19; Ord. No. 579 §9, 5-21-1979]
A.
No
person who is affected with any disease in a communicable form or
is a carrier of such disease, shall work in any food store or market
and no food store or market shall employ any such person or any person
suspected of being affected with any disease in a communicable form,
or of being a carrier of such disease. If the food store or market
manager suspects that any employee has contracted any disease in a
communicable form or has become a carrier of such disease he/she shall
notify the Health Officer immediately. A placard containing this Section
shall be posted in all toilet rooms.
B.
The
above requirements prohibit persons having or suspected of having
any disease in a communicable form, or who are carriers, or are suspected
of being carriers of such disease, from employment in any food store
or market. No person having a discharging or presumably infected wound,
sore, or lesion, shall handle food, drink, utensils, or equipment.
[CC 1983 §12-20; Ord. No. 579 §10, 5-21-1979]
All personnel must keep themselves and their clothing clean.
No person shall handle any vessel, utensils, meat or other food products
after having visited a toilet without first thoroughly washing his/her
hands with soap and clean water.
[CC 1983 §12-21; Ord. No. 579 §11, 5-21-1979]
Spitting in food stores and markets is prohibited. The use of
tobacco in any form while processing or handling meat or meat products
is prohibited.
[CC 1983 §12-22; Ord. No. 579 §12, 5-21-1979]
No rooms used as a food store or market shall be used as a habitation
or sleeping place by any person, and such rooms used as food stores
or markets shall not be used for any purpose except those incidental
to the manufacture, storage, preparation or sale of the products of
such food stores and markets.
[CC 1983 §12-23; Ord. No. 579 §13, 5-21-1979]
Dogs, cats and other animals, other than guide dogs for the
totally or partially blind or deaf, are not permitted in food stores
or markets.
[CC 1983 §12-24; Ord. No. 579 §14, 5-21-1979]
The premises connected with or used by food stores or markets
must be kept free from accumulations which favor fly or mosquito breeding
or the harboring of vermin. Refuse, dirt and waste products subject
to decomposition must be removed daily.
[CC 1983 §12-25; Ord. No. 579 §15, 5-21-1979]
All poisonous compounds used in the extermination of rodents
or insects shall be so colored as to be easily identified. Where such
poisons are used in the establishment to control rodents or insects,
great care must be taken to prevent contamination of food. Poisonous
compounds must not be stored directly above or near food-stuff, nor
in any other manner whereby contamination of food by the poison might
occur.
[CC 1983 §12-26; Ord. No. 579 §16, 5-21-1979]
All personnel employed by and working in food markets, food
stores and food marts shall have an annual physical examination relative
to communicable disease. Employers and employees are to have in their
possession a health card to verify that a physical examination has
been given. The card must be renewed annually. It is in direct violation
of this Chapter for an employer to hire a person without a health
card.
