St. Louis City Revised Code Chapter 11.42 Part X
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Chapter 11.42
RESTAURANTS
PART X Temporary Food Service
11.42.802 Temporary food service establishments--General.
A temporary food service establishment shall comply with the requirements of this chapter, except that the regulatory authority may impose additional requirements to protect against health hazards related to the conduct of the temporary food service establishment, may prohibit the sale of some or all potentially hazardous foods, and when no health hazard will result, may waive or modify requirements of this chapter. (Ord. 63699 (part), 1996.)
11.42.804 Temporary food service establishments--Restricted operations.
A. This section applies whenever a temporary food service establishment is permitted, under the provisions of Section 11.42.802, to operate without complying with all the requirements of this chapter.
B. Only those potentially hazardous foods requiring limited preparation, such as hamburgers and frankfurters that only require seasoning and cooking, shall be prepared or served. The preparation or service of other potentially hazardous foods, including pastries filled with cream or synthetic cream, custards, and similar products, and salads or sandwiches containing meat, poultry, eggs, or fish is prohibited. This prohibition does not apply to any potentially hazardous food that has been prepared and packaged under conditions meeting the requirements of this chapter, is obtained in individual servings, is stored at a temperature of 41 degrees F (5 degrees C) or below, or at a temperature of 140 degrees F (60 degrees C) or above, in facilities meeting the requirements of this chapter, and is served directly in the unopened container in which it was packaged. (Ord. 63699 (part), 1996.)
11.42.806 Temporary food service establishments--Ice.
Ice that is consumed or that contacts food shall be made under conditions meeting the requirements of this chapter. The ice shall be obtained only in chipped, crushed, or cubed form and in single-use safe plastic or wet-strength paper bags filled and sealed at the point of manufacture. The ice shall be held in these bags until it is dispensed in a way that protects it from contamination. (Ord. 63699 (part), 1996.)
11.42.808 Temporary food service establishments--Equipment.
A. Equipment shall be located and installed in a way that prevents food contamination and that also facilitates cleaning the establishment.
B. Food-contact surfaces or equipment shall be protected from contamination by consumers and other contaminating agents. Effective shields for such equipment shall be provided, as necessary, to prevent contamination. (Ord. 63699 (part), 1996.)
11.42.810 Temporary food service establishments--Single-service, single-use articles.
All temporary food service establishments without effective facilities for cleaning and sanitizing tableware shall provide only single-service and single-use articles for use by the consumer. (Ord. 63699 (part), 1996.)
11.42.812 Temporary food service establishments--Water.
Enough potable water shall be available in the establishment for food preparation, for cleaning and sanitizing utensils and equipment, and for hand washing. A heating facility capable of producing enough hot water for these purposes shall be provided on the premises. (Ord. 63699 (part), 1996.)
11.42.814 Temporary food service establishments--Wet storage.
Storage of packaged food in contact with water or undrained ice is prohibited. Wrapped sandwiches shall not be stored in direct contact with ice. (Ord. 63699 (part), 1996.)
11.42.816 Temporary food service establishments--Waste.
All sewage, including liquid waste, shall be disposed of according to law. (Ord. 63699 (part), 1996.)
11.42.818 Temporary food service establishments--Hand washing.
A convenient hand washing facility shall be available for employee hand washing. This facility shall consist of, at least, warm running water, soap, and individual paper towels. (Ord. 63699 (part), 1996.)
11.42.820 Temporary food service establishments--Floors.
Floors shall be constructed of concrete, asphalt, tight wood, or other similar cleanable material kept in good repair. Dirt or gravel, when graded to drain, may be used as subflooring when covered with clean, removable platforms or duckboards, or covered with wood chips, shavings or other suitable materials effectively treated to control dust. (Ord. 63699 (part), 1996.)
11.42.822 Temporary food service establishments--Walls and ceilings.
A. Ceilings shall be made of wood, canvas, or other material that protects the interior of the establishment from the weather. Walls and ceilings of food preparation areas shall be constructed in a way that prevents the entrance of insects. Doors to food preparation areas shall be solid or screened and shall be self-closing. Screening material used for walls, doors, or windows shall be at least sixteen (16) mesh to the inch.
B. Counter-service openings shall not be larger than necessary for the particular operation conducted. These openings shall be provided with tight-fitting solid or screened doors or windows or shall be provided with fans installed and operated to restrict the entrance of flying insects. Counter-service openings shall be kept closed, except when in actual use. (Ord. 63699 (part), 1996.)
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