St. Louis City Revised Code Chapter 11.42 Part VI
St. Louis City Revised Code (annotated) has been converted to electronic format by the staff of the St. Louis Public Library. This electronic version has been done for the interest and convenience of the user. These are unofficial versions and should be used as unofficial copies.
Official printed copies of St. Louis City Revised Code may be obtained from the Register's Office at the St. Louis City Hall.
Chapter 11.42
RESTAURANTS
PART VI. CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS
A. If used, dry cleaning methods such as brushing, scraping, and vacuuming shall contact only surfaces that are soiled with dry food residues that are not potentially hazardous.
B. Cleaning equipment used in dry cleaning food-contact surfaces shall not be used for any other purpose. (Ord. 63699 (part), 1996.)
11.42.404 Equipment and utensils cleaning and sanitization--Wet cleaning.
A. Equipment food-contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acids, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; or high pressure sprays.
B. The washing procedures selected shall be based on the type and purpose of the equipment or utensil, and on the type of soil to be removed. (Ord. 63699 (part), 1996.)
11.42.406 Equipment and utensils cleaning and sanitization--Cleaning frequency.
A. Tableware shall be washed, rinsed, and sanitized after each use.
B. To prevent contamination, kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
C. Where equipment and utensils are used for the preparation of potentially hazardous foods on a continuous or production line basis, utensils and the food-contact surfaces of equipment shall be washed, rinsed, and sanitized, at intervals throughout the day on a schedule based on:
1. Characteristics of the equipment and its use;
2. The type of food involved;
3. The amount of food residue accumulation; and
4. The temperature at which the food is maintained during the operation. (Ord. 63699 (part), 1996.)
11.42.408 Equipment and utensils cleaning and sanitization--Wiping cloths.
A. Cloths that are in use for wiping food spills shall be used for no other purpose.
B. Cloths used for wiping food spills shall be:
1. Dry and used for wiping food spills from tableware and carry-out containers; or
2. Moist and clean, stored in a chemical sanitizer as specified under Section 11.42.410, and used for wiping spills from food-contact and non-food-contact surfaces of equipment. (Ord. 63699 (part), 1996.)
11.42.410 Equipment and utensils cleaning and sanitization--Manual cleaning and sanitizing.
A. For manual washing, rinsing, and sanitizing of utensils and equipment, a sink with a minimum of three (3) compartments shall be provided except that; where liquor and other beverages are served from behind a bar, a minimum of four (4) compartments shall be provided.
B. Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils, and each compartment shall be supplied with hot and cold potable running water.
C. Fixed equipment and utensils that are too large for the sink can be washed manually or if approved by the regulatory authority cleaned by:
1. High pressure detergent sprayers;
2. Low- or line-pressure spray detergent foamers;
3. Other task specific cleaning equipment;
4. Brushes or other implements.
D. Attached drain boards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing. Location of racks or tables shall not interfere with the use of dishwashing facilities.
E. Equipment and utensils shall be pre-flushed or pre-scraped and when necessary, for effective cleaning scrubbed with abrasives or pre-soaked to remove food particles and soil. (Ord. 63699 (part), 1996.)
11.42.412 Equipment and utensils cleaning and sanitization--Sequence.
Manual cleaning and sanitization shall be conducted in the following sequence:
A. Sinks shall be thoroughly cleaned prior to use;
B. Equipment and utensils shall be washed in the first compartment with a clean detergent solution; the temperature of the wash solution shall be maintained at not less than 110 degrees F (43 degrees C) unless a different temperature is specified on the cleaning agent manufacturer’s label instructions;
C. Equipment and utensils shall be rinsed free of detergent and abrasives with clean water in the second compartment;
D. Food-contact surfaces of equipment and utensils shall be sanitized in the third compartment by one of the following methods:
1. Methods of Chemical Sanitization.
a. Immersion for at least one minute in a clean solution containing at least fifty (50) parts per million of available chlorine as a hypochlorite and at a temperature of at least 75 degrees F (24 degrees C); or
b. Immersion for at least one minute in a clean solution containing at least 12.5 parts per million of available iodine and having a pH not higher than 5.0 and a temperature of at least 75 degrees F (24 degrees C); or
c. Immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010 that will provide the equivalent bactericidal effect of a solution containing at least fifty (50) parts per million of available chlorine as a hypochlorite at a temperature of at least 75 degrees F (24 degrees C) for one minute; or
d. Treatment with steam free from materials or additives other than those specified in 21 CFR 173.310 in the case of equipment too large to sanitize by immersion, but in which steam can be confined; or
e. Rinsing, spraying, or swabbing with a chemical satirizing solution of at least twice the strength required for that particular sanitizing solution under subsection (D)(1)(c) of this section in the case of equipment too large to sanitize by immersion.
When chemicals are used for sanitization, concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
2. Methods of Hot Water Sanitization.
a. If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 170 degrees F (77 degrees C) or above.
b. A temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. (Ord. 63699 (part), 1996.)
11.42.414 Equipment and utensils cleaning and sanitization--Mechanical cleaning and sanitizing.
A. Cleaning and sanitizing may be done by spray-type or immersion dishwashing machine or by any other type of machine or device if it is demonstrated that it thoroughly cleans and sanitizes equipment and utensils:
1. These machines and devices shall be properly installed and maintained in good repair; and
2. Shall be operated in accordance with manufacturers’ instructions, and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles;
3. Automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors, if any, shall be properly installed and maintained.
B. The flow pressure of the fresh hot water sanitizing rinse in a dishwashing machine may not be less than fifteen (15) pounds per square inch or more than twenty-five (25) pounds per square inch as measured in the water line immediately upstream from the fresh hot water sanitizing rinse control valve.
C. A one-fourth ( 1/4) inch iron pipe size (IPS) valve shall be provided immediately upstream from the fresh hot water sanitizing rinse control valve of a dishwashing machine to permit checking the flow pressure of the sanitizing rinse. This section does not apply to a machine that uses only a pumped sanitizing rinse.
D. A dishwashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water:
1. In each wash and rinse tank; and
2. As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank.
E. Dishwashing machine wash and rinse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks.
F. Conveyors in dishwashing machines shall be accurately timed to assure proper exposure times in wash and rinse cycles in accordance with manufacturer’s specifications attached to the machine.
G. Drain boards shall be provided and be of adequate size for the proper handling of soiled utensils prior to washing and of cleaned utensils following sanitization and shall be located and constructed as not to interfere with the proper use of the dishwashing facilities. This does not preclude the use of easily movable dish tables for the storage of soiled or clean and sanitized utensils.
H. Equipment and utensils shall be flushed or scraped and, when necessary, soaked to remove food particles and soil prior to being washed in a dishwashing machine unless a prewash cycle is a part of the dishwashing machine operation. Equipment and utensils shall be placed in racks, trays, or baskets, or on conveyors, in a way that food-contact surfaces are exposed to the unobstructed application of detergent wash and clean rinse waters and that permits free draining.
I. Machines (single-tank, stationary rack, door-type machines and spray-type glass washers) using chemicals for sanitation may be used; provided, that:
1. Wash water shall be kept clean and temperature shall be maintained not less than 120 degrees F (49 degrees C);
2. Chemicals added for sanitization purposes shall be automatically dispensed, and meet the requirements of 21 CFR 178.1010;
3. Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer’s specifications for time and concentration;
4. The chemical sanitizing rinse water temperature shall be not less than 75 degrees F (24 degrees C) nor less than the temperature specified by the machine’s manufacturer;
5. A test kit or other device that accurately measures the parts per million concentration of the chemical sanitizing solution shall be available and used.
J. Machines using hot water for sanitizing may be used; provided, that wash water and pumped rinse water shall be kept clean and water temperature shall be maintained not less than:
1. Single-tank, stationary-rack, dual-temperature machine: |
|
Wash temperature |
150° F (66° C) |
Final rinse temperature |
180° F (82° C) |
2. Single-tank, stationary-rack, single-temperature machine: |
|
Wash temperature |
165° F (74° C) |
Final rinse temperature |
165° F (74° C) |
3. Single-tank, conveyor machine: |
|
Wash temperature |
160° F (71° C) |
Final rinse temperature |
180° F (82° C) |
4. Multi-tank, conveyor machine: |
|
Wash temperature |
150° F (66° C) |
Pumped rinse temperature |
160° F (71° C) |
Final rinse temperature |
180° F (82° C) |
K. All dishwashing machines shall be thoroughly cleaned at least once a day or more often when necessary to maintain them in a satisfactory operating condition. (Ord. 63699 (part), 1996.)
11.42.416 Equipment and utensils cleaning and sanitization--Drying.
After sanitization, all equipment and utensils shall be air dried. (Ord. 63699 (part), 1996.)
11.42.418 Equipment and utensils storage--Handling.
A. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
B. Spoons, knives and forks shall be touched only by their handles.
C. Cups, glasses, bowls, plates and similar items shall be handled so that contamination of food- and lip-contact surfaces is prevented. (Ord. 63699 (part), 1996.)
11.42.420 Equipment and utensils storage--General.
A. Cleaned and sanitized equipment and utensils shall be stored:
1. In a clean, dry location;
2. Where they are not exposed to splash, dust, or other contamination; and
3. At least six (6) inches above the floor.
B. Utensils shall be air dried before being stored or shall be stored in a self-draining position.
C. Glasses, cups, and other stored utensils shall be covered or inverted, wherever practical.
D. Facilities for the storage of knives, forks and spoons shall be designed and used to present the handle to the employee or consumer.
E. Unless tableware is pre-wrapped, holders for knives, forks, and spoons at self-service locations shall protect these articles from contamination by presenting the handle of the utensil to the consumer.
F. Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated. (Ord. 63699 (part), 1996.)
11.42.422 Equipment and utensil storage--Single-service articles.
A. Single-service and single-use articles shall be stored as specified under Section 11.42.420(A).
B. Single-service and single-use articles shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented.
C. Single-service knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.
D. Except as specified under subsection C of this section, single-service articles that are intended for food or lip contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (Ord. 63699 (part), 1996.)
11.42.424 Equipment and utensil storage--Prohibited storage area.
Cleaned and sanitized equipment, utensils, and single-service and single-use articles may not be stored:
A. In locker rooms;
B. In toilet rooms;
C. In garbage rooms;
D. In mechanical rooms;
E. Under sewer lines that are not shielded to intercept potential drips;
F. Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed;
G. Under open stairwells; or
H. Under other sources of contamination.
(Ord. 63699 (part), 1996.)
Return to Top of Charter, Code, and Ordinances.
Return to Title 11
Return to Code Table of Contents