St. Louis City Revised Code Chapter 11.42 Part III
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Chapter 11.42
RESTAURANTS
PART III. PERSONNEL
No person, while infected with a disease in a communicable form that can be transmitted by foods or who is a carrier of organisms that cause such a disease or while afflicted with a boil, open lesion, dysentery, an acute respiratory infection; or employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles. (Ord. 63699 (part), 1996.)
11.42.203 Hepatitis A virus vaccination.
A. Every holder of a permit for a food service establishment, as defined in Title 11 of the Revised Code of the City of St. Louis, shall verify a certificate of immunization, from a health care provider, for the Hepatitis A virus from every employee assigned to the preparation, display or service of food for such food service establishment within thirty (30) days after the commencement of such employee’s employment with the permit holder, unless such employee objects to vaccination because of a religious belief or provides a statement from a health care provider that he or she:
1. Is immune from the Hepatitis A virus; or
2. Is pregnant; or
3. Is allergic to the Hepatitis A vaccine.
B. The permit holder shall maintain a copy of the certificate of immunization for the Hepatitis A virus, or other documents as provided for in subsection A of this section, for each designated employee throughout the period of such person’s employment and for a period of six (6) months following the termination of such employment and shall make such copies available for inspection by inspectors for the Health Department of the City of St. Louis or the State of Missouri upon request.
C. A certificate of immunization as required by subsection A of this section shall be sufficient for purposes of this section if it certifies that the person has received the initial vaccination for the Hepatitis A virus within the previous six (6) months, so long as such person provides the permit holder with a certification of the required booster shot within one year of the date of the original vaccination.
D. Failure on the part of the permit holder to:
1. Verify a certificate of immunization for the Hepatitis A virus from every employee assigned to the preparation, display or service of food for such food service establishment; or
2. Maintain a copy of the certificate of immunization for the Hepatitis A virus, or other documents as provided for in subsection A of this section, for each designated employee throughout the period of such person’s employment and for a period of six (6) months following the termination of such employment; or
3. Make copies of such certificates of immunization, or other documents as provided for in subsection A of this section, available for inspection by inspectors for the Health Department of the City of St. Louis or the State of Missouri, shall constitute a violation of this section and a hazard to public health. The Health Commissioner is authorized to suspend or revoke the food service establishment permit of any permit holder found in violation of the provisions of this section as provided by law.
E. No person shall accept employment with a food service establishment for a position involving the preparation, display or service of food for more than thirty (30) days in any one-year period unless such person shall have complied with the requirements set forth herein for Hepatitis A vaccination. Every person found guilty of a violation of this section shall be subject to a fine of not more than five hundred dollars ($500) or imprisonment for not more than ninety (90) days or both fine and imprisonment.
F. The provisions of subsection A of this section shall not apply to the holder of a permit for a temporary food service establishment as defined in Title 11 of the Revised Code of the City of St. Louis or to any person who provides services for the holder of a food service permit as a volunteer.
G. Twelve (12) months from the effective date of the ordinance codified in this section, the Health Commissioner shall file a report with the Clerk of the Board of Aldermen regarding the implementation, enforcement, and effectiveness of the provisions of this section. Such report shall contain recommendations, if any, for modifications to this section which are determined to be in the best interest of public health and safety. Such recommendations may be adopted by the Board of Aldermen by ordinance. (Ord. 64975 §§ 2--8, 2000: prior: Ord. 64864 §§ 1--6, 2000.)
11.42.204 Personal cleanliness.
A. Employees shall thoroughly wash their hands and the exposed portions of their arms with soap and warm water before starting work, by vigorously rubbing together the surfaces of their lathered hands and arms for at least twenty (20) seconds, and thoroughly rinsing with clean water. Employees shall pay particular attention to the area underneath the fingernails and between the fingers.
B. Food employees shall clean their hands and exposed portions of their arms at the following times:
1. After touching bare human body parts other than clean hands and clean, exposed portions of the arms;
2. After using the toilet room;
3. After caring for or handling support animals as specified in Section 11.42.664(B)(3);
4. After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
5. After handling soiled equipment or utensils;
6. Immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles;
7. During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;
8. When switching between working with raw foods and working with ready-to-eat foods; or
9. After engaging in other activities that contaminate the hands.
C. An alcohol-based, instant hand sanitizer or a chemical hand sanitizing solution used as a hand dip shall:
1. Consist of or be made up of a chemical foundation specifically listed for use as a hand sanitizer that is generally recognized as safe; and
2. Shall not take the place of proper handwashing procedures.
D. Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are smooth and cleanable.
E. While preparing food, food employees may not wear jewelry on their arms and hands. This section does not apply to a plain ring such as a wedding band. (Ord. 63699 (part), 1996.)
11.42.206 Clothing--General.
A. Food employees shall wear clean outer clothing. When moving from a raw food operation to a ready-to-eat food operation, food employees shall wear a clean outer covering over clothing or change to clean clothing if their clothing is soiled.
B. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. (Ord. 63699 (part), 1996.)
11.42.208 Employee practices--Eating, drinking, or using tobacco.
A. Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection can not result.
B. Except that a food employee may drink from a closed beverage container if the container is handled to prevent contamination of:
1. The employee’s hands;
2. The container; and
3. Exposed food, clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
C. Food employees shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices in the food establishment. (Ord. 63699 (part), 1996.)
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