Cross References — Alcoholic beverages, ch. 600; animals and fowl, ch. 210; garbage and refuse, ch. 230; health and sanitation, ch. 235; nuisances, ch. 220; plumbing, ch. 515; sewers and sewage disposal, ch. 705.
[CC 1983 §12-11; Ord. No. 579 §1, 5-21-1979]
For the purpose of this Chapter, the following terms are defined:
FOOD STORE AND MARKET
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.
HEALTH OFFICER
An authorized representative of the County Health Center.
PERSONNEL
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.
PROPRIETOR
Any person operating a food store or market.
[1]
Cross Reference — Definitions and rules of construction generally, §100.020.
[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.
[1]
Cross Reference — Licenses, permits and miscellaneous business regulations, chs. 605 and 610.
[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 §12-22; 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.