[CC 1984 §13-1; Rev. M.C. 1963 §24.02; Ord. No. 3140 §13-1]
No person shall within the City produce, sell, offer or expose
for sale, or have in possession with intent to sell any milk or milk
product which is adulterated, misbranded or ungraded. No person, other
than in a private home, shall have in possession any adulterated,
misbranded or ungraded milk or milk product.
[CC 1984 §12-40; Rev. M.C. 1963 §25.01; Ord. No. 3140 §12-21]
As used in this Article, the following terms shall have these
prescribed meanings:
Any person who handles food or drink during preparation or
serving, or who comes into contact with any eating or drinking utensils
or who works in a room in which food or drink is prepared or served.
The Health Commissioner of the City or his/her designee or
any authorized representative of the St. Louis County Health Department.
A restaurant operating for a temporary period in connection
with a fair, carnival, circus, public exhibition, or other similar
gathering.
A restaurant, coffee shop, cafeteria, short-order cafe, luncheonette,
tavern, sandwich stand, soda fountain, and all other eating or drinking
establishments, as well as kitchens or other places in which food
or drink is prepared for sale elsewhere.
Any kitchenware, tableware, glassware, cutlery, utensils,
containers or other equipment with which food or drink comes into
contact during storage, preparation or serving.
[CC 1984 §12-41; Rev. M.C. 1963 §25.02; Ord. No. 2948 §4, 2-16-1970; Ord. No. 3140 §12-22]
The Health Officer shall issue a permit to an applicant upon
determining that the applicant has complied with the requirements
of this Article and has currently paid an annual fee of thirty ($30.00)
dollars.
[CC 1984 §12-42; Rev. M.C. 1963 §25.06; Ord. No. 2948 §2, 2-16-1970; Ord. No. 3140 §12-23]
A.
The grading
of all restaurants shall be based upon the following standards:
[CC 1984 §12-43; Rev. M.C. 1963 §25.03; Ord. No. 3140 §12-24]
Every non-itinerant restaurant shall display at all times in
a place designated by the Health Officer a notice approved by the
Health Officer stating the grade of the establishment.
[CC 1984 §12-44; Rev. M.C. 1963 §25.04; Ord. No. 3140 §12-25]
A.
Samples
of food, drink and other substances may be taken and examined by the
Health Officer as often as may be necessary for the detection of unwholesomeness
or adulteration.
B.
The Health
Officer may condemn and forbid the sale of, or cause to be removed
or destroyed, any food or drink which is unwholesome or adulterated.
[CC 1984 §12-50; Rev. M.C. 1963 §25.05; Ord. No. 2948 §1, 2-16-1970; Ord. No. 3140 §12-26]
A.
At least
once every three (3) months, the Health Officer shall inspect every
restaurant located within the City. In case the Health Officer discovers
the violation of any item of sanitation required by the grade then
held, he/she shall make a second (2nd) inspection after a lapse of
such time as he/she deems necessary for the defect to be remedied.
B.
The second
(2nd) inspection should be used in determining compliance with the
grade requirements of this Article. Any violation of the same provision
of such second (2nd) inspection shall call for immediate degrading
or suspension of the permit.
[CC 1984 §12-51; Rev. M.C. 1963 §25.02; Ord. No. 3140 §12-27]
A.
No person shall operate a restaurant in the City who does not possess an unrevoked permit issued by the Health Officer in accordance with Section 250.030. The permit shall be posted in a conspicuous place on the premises of the restaurant to which the permit refers. Only persons who comply with the requirements of this Article shall be entitled to receive and retain such a permit.
B.
A person
conducting an itinerant restaurant shall be required to secure a permit.
C.
The person
operating the restaurant shall, upon request of the Health Officer,
permit access to all parts of the establishment and permit copying
any or all records of food purchased.
[CC 1984 §12-52; Rev. M.C. 1963 §25.05; Ord. No. 2948 §1, 2-16-1970; Ord. No. 3140 §12-28]
A.
One (1)
copy of the inspection report shall be posted by the Health Officer
upon an inside wall of the restaurant. A copy of the inspection report
must remain posted; only the Health Officer may remove an inspection
report. Should a posted report be defaced or removed by any person,
the person operating the restaurant must immediately so notify the
Health Officer.
B.
Another
copy of the inspection report shall be filed with the records of the
Health Department.
[CC 1984 §12-53; Rev. M.C. 1963 §25.09; Ord. No. 3140 §12-29]
A.
No person
who is affected with any disease in a communicable form or is a carrier
of such disease shall work in any restaurant. No restaurant 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.
B.
If the
restaurant 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.
C.
A placard
containing the requirements of this Section shall be posted in all
toilet rooms.
[CC 1984 §12-54; Rev. M.C. 1963 §25.10; Ord. No. 3140 §12-30]
A.
When
suspicion arises as to the possibility of transmission of infection
from any restaurant employee, the Health Officer is authorized to
require any or all of the following measures:
1.
The
immediate exclusion of the employee from all restaurants within the
City;
2.
The
immediate closing of the restaurant concerned until no further danger
of disease outbreak exists in the opinion of the Health Officer; and
3.
Adequate
medical examinations of the employee and of his/her associates with
such laboratory examinations as may be indicated.
[CC 1984 §12-60; Rev. M.C. 1963 §25.11; Ord. No. 2948 §3, 2-16-1970; Ord. No. 3140 §12-31]
This Article shall be enforced by the Health Officer in accordance
with the interpretations of such Code contained in the United States
Public Health Service Code Regulating Eating and Drinking Establishments.
A copy of the Code shall be on file at the Clerk's office.
[CC 1984 §12-61; Rev. M.C. 1963 §25.02; Ord. No. 3140 §12-32]
A restaurant permit may be temporarily suspended by the Health
Officer upon the violation by the holder of any terms of this Article
or it may be revoked by the Health Officer upon serious or repeated
violations. The Health Officer shall issue notice to the person named
in the permit advising him/her of the time and place of the Health
Officer's intended action and the grounds therefor. The notice shall
be served at least ten (10) days prior to the hearing, either by delivery
of a copy of the notice to the person named in the permit or by leaving
a copy of the notice at the restaurant named in the permit.
[CC 1984 §12-62; Rev. M.C. 1963 §25.07; Ord. No. 3140 §12-33]
No restaurant shall be operated within the City unless it conforms
with the Grade "A", Grade "B" or approved itinerant restaurant requirements.
When any restaurant fails to meet the requirements for Grade "B",
the Health Officer is authorized to suspend the permit, or in lieu
thereof, to degrade the restaurant and permit its operation during
a temporary period not exceeding thirty (30) days.
[CC 1984 §12-63; Rev. M.C. 1963 §25.08; Ord. No. 3140 §12-34]
A.
Any restaurant,
the grade of which has been lowered and all grade displays have been
changed accordingly or the permit of which has been suspended, may
at any time make application for regrading or the reinstatement of
the permit.
B.
Within
one (1) week after the receipt of a satisfactory application accompanied
by a statement signed by the applicant to the effect that the violated
provisions of this Article have been conformed with, the Health Officer
shall make a reinspection and thereafter as many additional reinspections
as he/she may deem necessary to assure himself/herself that the applicant
is again complying with the higher grade requirements. If the findings
indicate compliance, he/she shall award the higher grade or reinstate
the permit.
[CC 1984 §12-64; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-35]
The floors of rooms in which food or drink is stored, prepared
or served, or in which utensils are washed and stored, shall be of
such construction as to be easily cleaned. They shall be smooth and
kept clean and in good repair.
[CC 1984 §12-70; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-36]
Walls and ceilings of rooms in which food or drink is stored
or prepared shall be finished in light color. The walls of rooms in
which food or drink is prepared or utensils are washed shall have
a smooth, washable surface up to the level reached by splash or spray.
Walls and ceilings of all rooms shall be kept clean and in good repair.
[CC 1984 §12-71; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-37]
When flies are prevalent, all openings into the outer air shall
be effectively screened and doors shall be self-closing, unless other
effective means are provided to prevent the entrance of flies.
[CC 1984 §12-72; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-38]
All rooms in which food or drink is stored, prepared or served
or in which utensils are washed shall be well lighted.
[CC 1984 §12-73; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-39]
All rooms in which food or drink is stored, prepared or served,
or in which utensils are washed, shall be well ventilated.
[CC 1984 §12-74; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-40]
Every restaurant shall be provided with adequate and conveniently
located toilet facilities for its employees, conforming with the ordinances
of the City. In restaurants constructed after November 19, 1945, toilet
rooms shall not open directly into any room in which food, drink or
utensils are handled or stored. The doors of all toilet rooms shall
be self-closing. Toilet rooms shall be kept in a clean condition,
in good repair, and well lighted and ventilated. Hand-washing signs
shall be posted in each toilet room used by employees.
[CC 1984 §12-80; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-41]
A.
All equipment,
including display cases or windows, counters, shelves, tables, refrigerators,
stoves, hoods and sinks, shall be kept clean and free from dust, dirt,
insects and other contaminating material. All cloths used by waiters,
chefs and other employees shall be clean. Single-service containers
shall be used only once.
B.
All multi-use
eating and drinking utensils shall be thoroughly cleaned and effectively
subjected to an approved bactericidal process after each usage. All
multi-use utensils used in the preparation or serving of food and
drink shall be thoroughly cleaned and effectively subjected to an
approved bactericidal process immediately following the day's operation.
Drying cloths, if used, shall be cleaned and used for no other purpose.
C.
No article,
polish or other substance containing any cyanide preparation or other
poisonous material shall be used for the cleansing or polishing of
utensils.
[CC 1984 §12-81; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-42]
Running water under pressure shall be easily accessible to all
rooms in which food is prepared or utensils are washed. The water
supply shall be adequate and of a safe, sanitary quality.
[CC 1984 §12-82; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-43]
[CC 1984 §12-83; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-44]
All multi-use utensils and all show and display cases or windows,
counters, shelves, tables, refrigerating equipment, sinks and other
equipment or utensils used in connection with the operation of a restaurant
shall be so constructed as to be easily cleaned and shall be kept
in good repair. Utensils containing or plated with cadmium or lead
shall not be used; except that solder containing lead may be used
for jointing.
[CC 1984 §12-84; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-45]
A.
After
bactericidal treatment, utensils shall be stored in a clean, dry place
protected from flies, dust and other contamination. They shall be
handled in such a manner as to prevent contamination as far as practicable.
B.
Single-service
utensils shall be purchased only in sanitary containers. They shall
be stored in such containers in a clean, dry place until used. They
shall be handled in a sanitary manner.
[CC 1984 §12-90; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-46]
All wastes shall be properly disposed of, and all garbage and
trash shall be kept in suitable receptacles in such manner as not
to become a nuisance.
[CC 1984 §12-91; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-47]
All readily perishable food and drink shall be kept at or below
fifty degrees Fahrenheit (50°F) except when being prepared or
served. Waste water from refrigeration equipment shall be properly
disposed of.
[CC 1984 §12-92; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-48]
A.
All food
and drink shall be clean, wholesome, free from spoilage, and so prepared
as to be safe for human consumption.
B.
All milk,
fluid milk products, ice cream and other frozen desserts served shall
be from approved sources. Milk and fluid milk products shall be served
in the individual original containers in which they were received
from the distributor or from a bulk container equipped with an approved
dispensing device. This requirement shall not apply to cream, which
may be served from the original bottle or from a dispenser approved
for such service.
C.
All oysters,
clams and mussels shall be from approved sources and, if shucked,
shall be kept until used in the containers in which they were placed
at the shucking plant.
[CC 1984 §12-93; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-49]
All food and drink shall be so stored, displayed and served
as to be protected from dust, flies, vermin, depredation and pollution
by rodents, unnecessary handling, droplet infection, overhead leakage
and other contamination. No animals nor fowl shall be kept or allowed
in any room in which food or drink is prepared or stored. All means
necessary for the elimination of flies, roaches and rodents shall
be used.
[CC 1984 §12-94; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-50]
All employees shall wear clean outer garments and keep their
hands clean at all times when engaged in handling food, drink, utensils
or equipment. Employees shall not expectorate nor use tobacco in any
form in rooms in which food is prepared. Soiled linens, coats and
aprons shall be kept in containers provided for this purpose.
[CC 1984 §12-100; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-51]
A.
No operation
connected with a restaurant shall be conducted in any room used as
living quarters.
B.
No operation
connected with a restaurant shall be conducted in any room used as
sleeping quarters.
C.
Adequate
lockers or dressing rooms shall be provided for employees' clothing
and shall be kept clean.
[CC 1984 §12-101; Rev. M.C. 1963 §25.06; Ord. No. 3140 §12-52]
The premises of all restaurants shall be kept clean and free
of litter or rubbish.
