St. Louis City Revised Code Chapter 11.42 Part II

Chapter 11.42
RESTAURANTS

Sections:

11.42.102 Food supplies--General.
11.42.104 Food supplies--Special requirements.
11.42.106 Food protection--General.
11.42.108 Protection from unapproved additives.
11.42.110 Food protection--Emergency occurrences.
11.42.112 Food storage--General.
11.42.114 Food storage--Prohibited areas.
11.42.116 Food storage--Hot and cold holding.
11.42.118 Food storage--Refrigerated.
11.42.120 Food storage--Hot.
11.42.122 Food preparation--General.
11.42.124 Food preparation--Raw fruits and raw vegetables.
11.42.126 Food preparation--Temperatures.
11.42.128 Food preparation--Dry milk and dry milk products.
11.42.130 Food preparation--Liquid, frozen, dry eggs and egg products.
11.42.132 Food preparation--Reheating.
11.42.134 Food preparation--Nondairy products.
11.42.136 Food preparation--Product thermometers.
11.42.138 Food preparation--Thawing potentially hazardous foods.
11.42.140 Food display and service--Potentially hazardous food.
11.42.142 Food display and service--Milk and cream dispensing.
11.42.144 Food display and service--Nondairy product dispensing.
11.42.146 Food display and service--Condiment dispensing.
11.42.148 Food display and service--Ice dispensing.
11.42.150 Food display and service--Dispensing utensils.
11.42.152 Food display and service--Reservice.
11.42.154 Food display and service--Display equipment.
11.42.156 Food display and service--Re-use of tableware.
11.42.158 Food transportation--General.

11.42.102 Food supplies--General.

All foods to be used in a permanent or temporary food establishment, mobile food unit or pushcart shall be:

A. Obtained from sources that comply with all law relating to food and food labeling; and

B. Food must be clean, wholesome, free from spoilage, adulteration, contamination or misbranding and safe for human consumption;

C. Food in a hermetically sealed container shall come from an approved food processing plant. Food prepared in a private home may not be used or offered for human consumption in a food establishment. (Ord. 63699 (part), 1996.)

11.42.104 Food supplies--Special requirements.

A. Fluid milk and fluid milk products used or served shall be pasteurized and shall meet the Grade A quality standards as established by law. Dry milk and dry milk products shall be made from pasteurized milk and milk products.

B. Fresh and frozen shucked shellfish shall be packed in nonreturnable packages identified with the name and address of the original shell stock processor, shucker-packer, or repacker, and the interstate certification number issued according to law. Shell stock and shucked shellfish shall be kept in the container in which they were received until they are used. Each container of unshucked shell stock shall be identified by an attached tag that states the name and address of the original shell stock processor, the kind and quantity of shell stock, and an interstate certification number issued by the state or foreign shellfish control agency. Shell stock tags or labels shall be kept ninety (90) days after container is emptied.

C. Shell eggs shall be clean and received whole and without cracks or checks. Liquid, frozen and dry eggs and egg products shall be obtained pasteurized. Hardboiled peeled eggs, commercially prepared and packaged may be used. (Ord. 63699 (part), 1996.)

11.42.106 Food protection--General.

All foods while being displayed, prepared, stored, sold or transported shall be protected from contamination from dirt, dust, insects, rodents, and other vermin, unclean equipment and utensils, cough and sneezes, flooding, drainage, overhead leakage and improper storage temperatures. (Ord. 63699 (part), 1996.)

11.42.108 Protection from unapproved additives.

A. Food shall be protected from contamination that may result from the addition of:

1. Unsafe or unapproved food or color additives;

2. Unsafe or unapproved levels of approved food and color additives.

B. The application of sulphiting agents is prohibited to fresh fruits and vegetables intended for raw consumption. (Ord. 63699 (part), 1996.)

11.42.110 Food protection--Emergency occurrences.

In the event of a fire, flood, power outage, or similar event that might result in the contamination of food, or that might prevent potentially hazardous food from being held at required temperatures, the person in charge shall immediately contact the regulatory authority. Upon receiving notice of this occurrence, the regulatory authority shall take whatever action that it deems necessary to protect the public health. (Ord. 63699 (part), 1996.)

11.42.112 Food storage--General.

A. All food and drink shall be stored in such a manner as to minimize the opportunities for contamination.

B. Any food, if removed from the container or package in which it was obtained, shall be stored in a clean covered container except during necessary periods of preparation or service.

C. Containers of food shall be stored at least 6 inches above the floor, where it is not exposed to splash, dust or other contamination and that permits easy cleaning of the storage area; except that:

1. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

2. Large quantities of packaged food and bulk containers may be stored on dollies, racks, skids or pallets, provided such equipment is designed to be moved by hand or conveniently available equipment such as handtrucks and forklifts.

D. Food not subject to further washing or cooking before serving shall be stored to protect it against contamination from food requiring washing or cooking.

E. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water, except that:

1. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water; and

2. Raw chicken and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.

F. Bulk food containers holding food or food ingredients that are removed from their original packages for use in the establishment, such as cooking oils, flour, herbs, salt, sugar and spices shall be identified with the common name of the food except that containers holding food that can be readily and unmistakably recognized such as dry pasta need not be identified. (Ord. 63699 (part), 1996.)

11.42.114 Food storage--Prohibited areas.

Food may not be stored:

A. In locker rooms;

B. In toilet rooms;

C. In dressing rooms;

D. In garbage rooms;

E. Under sewer lines that are not shielded to intercept potential drips;

F. In mechanical rooms;

G. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;

H. Under stairwells; or

I. Under other sources of contamination.

(Ord. 63699 (part), 1996.)

11.42.116 Food storage--Hot and cold holding.

Potentially hazardous foods, except during preparation cooking or cooling, shall be maintained:

A. At 41 degrees F (5 degrees C) or below; or

B. At 140 degrees F (60 degrees C) or above.

(Ord. 63699 (part), 1996.)

11.42.118 Food storage--Refrigerated.

A. Enough conveniently located refrigeration facilities or effectively insulated facilities shall be provided to assure the maintenance of potentially hazardous food at required temperatures during storage.

1. Each refrigerated facility shall have an ambient temperature measuring device scaled in Celsius or duly scaled in Celsius and Fahrenheit and accurate to ± 2.7 degrees F (1.5 degrees C); or

2. An ambient temperature measuring device that is scaled only in Fahrenheit shall be accurate to ± 3 degrees F; and

3. Shall be easily readable and located to measure the air temperature in the warmest part of the facility.

B. Cooked potentially hazardous food shall be cooled:

1. From 140 degrees F (60 degrees C) to 70 degrees F (21 degrees C) within 2 hours; and

2. From 70 degrees F (21 degrees C) to 41 degrees F (5 degrees C) or below within 4 hours.

C. Potentially hazardous food shall be cooled to 41 degrees F (5 degrees C) or below within 4 hours if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.

D. Potentially hazardous food to be transported shall be prechilled and held at a temperature of 41 degrees F (5 degrees C) or below unless maintained in accordance with Section 11.42.120.

E. Cooling shall be accomplished in accordance with the time and temperature criteria specified under subsection B of this section by using one or more of the following methods based on the type of food being cooled:

1. Placing the food in shallow pans;

2. Separating the food into smaller or thinner portions;

3. Using rapid cooling equipment;

4. Stirring the food in a container placed in an ice water bath;

5. Using containers that facilitate heat transfer;

6. Adding ice as an ingredient; or

7. Other effective methods.

F. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

1. Arranged in the equipment to provide maximum heat transfer through the container walls; and

2. Loosely covered, to protect from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

G. Frozen food shall be kept frozen and should be stored at a temperature of 32 degrees F (0 degrees C) or below.

H. Ice may not be used as a food for human consumption after use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, food utensils, or cooling coils and tubes of equipment. (Ord. 63699 (part), 1996.)

11.42.120 Food storage--Hot.

A. Enough conveniently located hot food storage facilities shall be provided to assure the maintenance of food at the required temperature during storage:

1. Each hot food facility storing potentially hazardous food shall be provided with an ambient temperature measuring device as specified in Sections 11.42.118(A)(1) and (2); and

2. Located to measure the air temperature in the coolest part of the facility and be easily readable;

3. Where it is impractical to install thermometers on equipment such as bainmaries, steam tables, steam kettles, heat lamps, calred units, or insulated food transport carriers, a product thermometer must be available and used to check internal food temperature.

B. The internal temperature of potentially hazardous foods requiring hot storage shall be 140 degrees F (60 degrees C) or above except during necessary periods of preparation. Potentially hazardous food to be transported shall be held at a temperature of 140 degrees F (60 degrees C) or above, unless maintained in accordance with Section 11.42.118. (Ord. 63699 (part), 1996.)

11.42.122 Food preparation--General.

Food shall be prepared with the least possible manual contact, with suitable utensils or single-use gloves, and on surfaces that prior to use have been cleaned and sanitized to prevent contamination; this includes ready-to-eat foods. (Ord. 63699 (part), 1996.)

11.42.124 Food preparation--Raw fruits and raw vegetables.

Raw fruits and raw vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Ord. 63699 (part), 1996.)

11.42.126 Food preparation--Temperatures.

A. Except as specified in subsections B and C of this section, potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 140 degrees F (60 degrees C) for fifteen (15) seconds.

B. Poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, or stuffing containing fish, meat or poultry, shall be cooked to heat all parts of the food to at least 165 degrees F (74 degrees C) for fifteen (15) seconds.

C. Pork and any food containing pork shall be cooked to heat all parts of the food to at least 155 degrees F (68 degrees C) for at least fifteen (15) seconds.

D. Potentially hazardous foods cooked in a microwave oven shall be:

1. Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat;

2. Covered to retain surface moisture;

3. Heated an additional 25 degrees F (14 degrees C) above the temperature specified in subsections A, B and C of this section to compensate for shorter cooking times; and

4. Allowed to stand covered for 2 minutes after cooking to obtain temperature equilibrium. (Ord. 63699 (part), 1996.)

11.42.128 Food preparation--Dry milk and dry milk products.

Reconstituted dry milk and dry milk products may be used in instant desserts and whipped products, or for cooking and baking purposes. (Ord. 63699 (part), 1996.)

11.42.130 Food preparation--Liquid, frozen, dry eggs and egg products.

Egg products which are liquid, frozen, or dry shall be used for cooking and baking purposes and shall be substituted for shell eggs in the preparation of foods that are not cooked such as eggs used in Caesar salads, hollandaise or bearnaise sauce, noncommercial mayonnaise, eggnog, ice cream, egg-fortified beverages and any other such food preparation. (Ord. 63699 (part), 1996.)

11.42.132 Food preparation--Reheating.

A. Potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated rapidly so that all parts of the food reach a temperature of at least 165 degrees F (74 degrees C).

B. Food reheated in a microwave oven shall be covered, rotated or stirred throughout or midway during cooking or according to label instructions during heating, heated to a temperature of at least 190 degrees F (88 degrees C), and allowed to stand covered 2 minutes after reheating.

C. Steam tables, bainmaries, warmers, and similar hot food holding facilities are prohibited to use for reheating food. (Ord. 63699 (part), 1996.)

11.42.134 Food preparation--Nondairy products.

Nondairy creaming, whitening, or whipping agents may be reconstituted on the premises only when they will be stored in sanitized, covered containers not exceeding one gallon in capacity and cooled to 41 degrees F (5 degrees C) or below within 4 hours after preparation. (Ord. 63699 (part), 1996.)

11.42.136 Food preparation--Product thermometers.

A. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to 1.8 degrees F (± 1 degree C).

B. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ± 2 degrees F, and shall be used to assure the attainment and maintenance of proper internal cooking, hot holding, or refrigeration temperatures of potentially hazardous foods.

C. Temperature measurement shall be taken in the center of the thickest part of the actual product. (Ord. 63699 (part), 1996.)

11.42.138 Food preparation--Thawing potentially hazardous foods.

Potentially hazardous foods shall be thawed:

A. Under refrigeration that maintains the food temperature at 41 degrees F (5 degrees C) or below;

B. Completely submerged under running water:

1. At a water temperature of 70 degrees F (21 degrees C) or below,

2. With sufficient water velocity to agitate and float off loose particles in an overflow, and

3. For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees F (5 degrees C), or

4. For a period of time that does not allow thawed portions of potentially hazardous food requiring cooking to be above 41 degrees F (5 degrees C), for more than 4 hours including the time the food is exposed to the running water and the time needed for preparation for cooking or the time it takes under refrigeration to lower the food temperature of 41 degrees F (5 degrees C);

C. In a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven; or

D. As part of the conventional cooking process.

(Ord. 63699 (part), 1996.)

11.42.140 Food display and service--Potentially hazardous food.

Potentially hazardous food shall be kept at an internal temperature of 41 degrees F (5 degrees C) or below or at an internal temperature of 140 degrees F (60 degrees C) or above during display and service. (Ord. 63699 (part), 1996.)

11.42.142 Food display and service--Milk and cream dispensing.

A. Milk and milk products for drinking purposes shall be provided to the consumer in an unopened, commercially filled package not exceeding one pint in capacity, or drawn from a commercially filled container stored in a mechanically refrigerated bulk milk dispenser. Where a bulk dispenser for milk and milk products is not available and portions of less than 1/2 pint are required for mixed drinks, cereal, or dessert service, milk and milk products may be poured from a commercially filled container of not more than one-half gallon capacity.

B. Cream or half and half shall be provided in an individual service container, protected pour-type pitcher, or drawn from a refrigerated dispenser designed for such service. (Ord. 63699 (part), 1996.)

11.42.144 Food display and service--Nondairy product dispensing.

Nondairy creaming or whitening agents shall be provided in an individual service container, protected pour-type pitcher, or drawn from a refrigerated dispenser designed for such service. (Ord. 63699 (part), 1996.)

11.42.146 Food display and service--Condiment dispensing.

Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected by food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions. (Ord. 63699 (part), 1996.)

11.42.148 Food display and service--Ice dispensing.

Ice for consumer use shall be dispensed only by employees with scoops, tongs, or other ice-dispensing utensils or through automatic self-service, ice-dispensing equipment. Ice-dispensing utensils shall be stored on a clean surface, in a clean protected location or in the ice with the dispensing utensil’s handle extended out of the ice. Between uses, ice transfer receptacles shall be stored in a way that protects them from contamination. Ice storage bins shall be drained through an air gap. (Ord. 63699 (part), 1996.)

11.42.150 Food display and service--Dispensing utensils.

A. To avoid unnecessary manual contact with food, suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves.

B. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1. In the food with their handles above the top of the food and the container; or

2. On a clean portion of the food preparation table or cooking equipment; or

3. Stored in running water of sufficient velocity to flush particulate to the drain, if used with moist food such as ice cream or mashed potatoes; or

4. Stored either in a running water dipper well, or clean and dry, in the case of dispensing utensils and malt collars used in preparing frozen desserts.

C. A food dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar. (Ord. 63699 (part), 1996.)

11.42.152 Food display and service--Reservice.

Once served to a consumer, portions of left-over food shall be discarded, except food that is not potentially hazardous such as crackers and condiments, that is in an unopened original package, and is maintained in sound condition may be served again. (Ord. 63699 (part), 1996.)

11.42.154 Food display and service--Display equipment.

A. Food on display shall be protected from consumer contamination by the use of packaging or by the use of easily cleanable counter, serving line or salad bar protector devices, display cases, or by other effective means. Enough hot or cold food facilities shall be available to maintain the required temperature of potentially hazardous food on display.

B. Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination.

C. Consumer self-service operations such as buffets and salad bars shall be monitored by food employees trained in self-operating procedures. (Ord. 63699 (part), 1996.)

11.42.156 Food display and service--Re-use of tableware.

Self-service consumers shall not be allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and service equipment, except beverage cups and glasses may be re-used by self-service consumer if refilling is a contamination-free process. (Ord. 63699 (part), 1996.)

11.42.158 Food transportation--General.

During the transportation, food and food utensils shall be kept in covered containers or completely wrapped or packaged so as to be protected from contamination. Foods in original individual packages do not need to be overwrapped or covered if the original package has not been torn or broken. During transportation, including transportation to another location for service or catering operations, food shall meet the requirements of this chapter relating to food protection and food storage. (Ord. 63699 (part), 1996.)

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