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Standard Operating Procedures
for Food Service Operation
Industry Food Safety

Return to the DOH Food Center

Index to procedures:
Food
1. Source, Sound Condition, No Spoilage or Contamination.
2. Original Container Properly Labeled.

Food Protection
3. Cross Contamination.
4. Potentially Hazardous Food Meets Temperature Requirements During Storage, Preparation, Display, or Transportation.
5. Equipment to Maintain Product Temperature.
6. Potentially Hazardous Food Properly Thawed.
7. Food Protection From Contamination During Storage, Preparation, Display, or Transport.
8. In Use, Food Dispensing Utensils Properly Stored.

Personnel
9. Personnel with Infections Restricted.
10. Hands Washed and Clean, Good Hygienic Practices.
11. Clean Clothes, Hair Restraints.

Training
12. Certification of Restaurant Management.
13. Employee Training.

Food Equipment and Utensils
14. Dishwashing Facilities Properly Maintained, Operated, Sanitization Rinse, Clean, Temperature, Concentration, Exposure Time, Equipment Utensils Sanitized.
15. Thermometers, Chemical Test Kits, Gauges Provided and Conspicuous.
16. All Surfaces Constructed, Maintained and Clean.
17. Wiping Cloths, Clean, Stored, Restricted and Labeled.
18. Single Service Articles Properly Stored, Dispensed and Used.

Plumbing
19. Water Source, Hot and Cold, Under Pressure, Cross Connection and Backflow.
20. Sewage and Waste Water Disposal.
21. Hand Sinks, Soap, Sanitary Towels/Hand-Drying Devices Provided.
22. Toilet Rooms Enclosed, Fixtures, Good Repair, Clean, Proper Waste Receptacles.
23. Plumbing Installed, Maintained.

Garbage & Refuse Disposal
24. Containers, Covered, Adequate Number, Insect/Rodent Proof, Frequency, Clean.
25. Presence of Insects, Rodents, Other Animals; Outer Openings Protected.
26. Floors, Walls, Ceilings, Constructed, Drained, Maintained, Clean.
27. Lighting Adequate and Shielded.
28. Premises Maintained, Free of Litter, Unnecessary Articles, Clean Maintenance Equipment Properly Stored, Authorized Personnel.
29. Necessary Toxic Items Properly Stored, Labeled, Used.

Food borne illness continues to be a major public health problem. Applying the basic principles of food protection can reduce the incidence of such illness. The consistent practice of which requires better understanding on the part of owners, operators, managers, and other food service employees. This requires maximum cooperation between public health agencies and the food service industry.

It is the policy of St. Louis County Department of Health to ensure the safety of restaurant patrons by conducting food service sanitation inspections and training.

The objectives of this program are to:

  1. Protect the food against contamination.
  2. Ensure the soundness of food.
  3. Meet consumer expectations.

Note: Each Standard Operating Procedure includes a reference citation to the restaurant ordinance supporting the procedure, definition which clarifies the section, number of points assigned to each section, and examples of correct or incorrect food service procedures. However, the list of examples does not include all possible procedures or situations.


FOOD
1. Source, Sound Condition, No Spoilage or Contamination

Reference: Page 11 (807.310 1, 2a, 2b, 2c)

Definition:
Source - Food to be made available to the public shall come from an approved, inspected facility.

Examples of things to look for:

  1. Verify food is from approved food source.
  2. If suspect, look for: unusual food, game, or home prepared food. Check purchase-receipts if necessary.
  3. Food items for personal use must be labeled as such.

Sound Condition - Container must come from an approved food processing establishment and be in good condition.

Examples of things to look for:

  1. Cans with seam dents, end dents, punctures, severe side dents, bulges, or pitted surfaces shall not be used.
  2. Label and segregate food items to be returned to supplier.

No Spoilage - Food shall be free of spoilage, including that observed by visual, odor or taste cues.

Examples of things to look for:

  1. Spoilage characteristics of the product, e.g. milk off color, odor or curdled.
  2. Mold on fruits or vegetables.
  3. Fish with sunken eyes, slimy surface and off odor.
  4. Mold on block cheese should be removed before serving - 1" or deeper below any visible mold.
  5. Any bread product with mold.

No Contamination - food shall not have any filth.

Examples of things to look for:

  1. Obvious visual dirt, insect parts or droppings.
  2. Contamination by chemical or foreign material.

Unacceptable food shall be destroyed immediately.

Points = 5


FOOD
2. Original Container Properly Labeled

Reference: Page 11, 12 and 13, (807.310, 807.320, 807.330)

Definition:
Bulk food not stored in the product container or package in which it was obtained shall be stored in a container identifying the food by common name.

Examples of things to look for:

  1. Food must be labeled with manufacturer/distributor, name of product, and ingredients.
  2. Bulk food - the body of the containers shall be labeled; not just lids.
  3. Foods not stored in original containers shall be labeled.
  4. Check packaged food for compliance with state labeling laws, i.e. retail foods shall have manufacturer/distributor, name, ingredients, and weight.
  5. Native language (non-English) is acceptable, but also label in English.
  6. Labels on water spray bottles. ***

*** Mark this item if water spray bottles are not labeled.

Points = 1


FOOD PROTECTION
3. Cross Contamination

Reference: Page 12 (807.330-1a,1b)

Definition:
Food contaminated directly or indirectly from other food. Food shall be prepared, handled, cooked and stored using procedures that prevent cross contamination.

Examples of things to look for:

  1. Utensils shall be cleaned and sanitized between uses.
  2. Cutting boards shall be cleaned and sanitized between uses.
  3. Raw food boxes may not be re-used for food storage.
  4. Raw products shall be stored in such a way as to prevent dripping onto other foods.

Points = 5


FOOD PROTECTION
4. Potentially Hazardous Food Meets Temperature Requirements During Storage, Preparation, Display, or Transportation.

Definition:
Page 3. Potentially hazardous food means any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacean, or other ingredients, including synthetic ingredients, and which is in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms.

Does NOT include:

Foods that have a pH level of 4.6 or lower.
Foods that have a water activity value under standard conditions of 0.85 or less.
Food products in hermetically-sealed containers processed to prevent spoilage.
Storage
Reference: Page 12, (807.320, 807.330)

Take the temperature of stored food items.

  1. Hot: 140 degrees Fahrenheit or above (plus or minus 3 degrees Fahrenheit) with the exception of rare roast beef which may be 130 degrees Fahrenheit.
  2. Cold: 45 degrees Fahrenheit or below (plus or minus 3 degrees Fahrenheit).
  3. Frozen foods shall be 20 degrees Fahrenheit or below (plus or minus 3 degrees Fahrenheit).
  4. Reheat foods to 165 degrees Fahrenheit or hotter.
Preparation
Reference: Page 14 (807.340)

Temperature requirements shall be met at all times except during periods of active preparation, e.g., unattended food does not constitute active preparation.

Display
Reference: Page 15 (807.350)

Take the temperature of displayed food items for maintenance of temperature.

Transportation
Reference: Page 17 (807.360)

Take the temperature of prepared food as it arrives or on the delivery vehicle. Food exempt from temperature requirements must have documentation on file. In the case of food temperature violation: ascertain at best the length of time the product has been at a potentially hazardous temperature.

  1. Ask for voluntary destruction of product, witness destruction to dumpster, or poured down drain.
  2. If refusal to destroy, contact supervisor for procedure to embargo.

Points = 5 Hot
Points = 5 Cold


FOOD PROTECTION
5. Equipment to Maintain Product Temperature

Reference: Page 13 ( 807.320)

Definition:
Adequate equipment shall be provided to heat/cool/hold potentially hazardous foods.

Examples of things to look for:

  1. Correct temperature of food products in the units.
  2. Heat lamps with regular light bulbs are not permitted.
  3. Ultra high temperature (UHT) or ultra pasteurized products, e.g., coffee creamers, do not have to be less than or equal to 45 degrees Fahrenheit.

If equipment does not maintain temperature, transfer food to correctly operating unit.

** Do not mark this item if other equipment is available.

Points = 4 Hot
Points = 4 Cold


FOOD PROTECTION
6. Potentially Hazardous Food Properly Thawed

Definition:
Page 3. Potentially hazardous food means any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacean, or other ingredients, including synthetic ingredients, and which is in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms.

Does NOT include:

Foods that have a pH level of 4.6 or below.
Foods that have a water activity value under standard conditions of 0.85 or less.
Food products in hermetically-sealed containers processed to prevent spoilage.

Reference: Page 15 (807.350)

Definition:
Properly thawed in refrigerator, cold running water, or microwave oven when part of continuous cooking process, or frozen placed directly in oven as part of the conventional cooking process.

Examples of things to look for:

  1. Frozen food shall be thawed under cold running water or refrigeration. Thawing in hot water or at room temperature is not acceptable.

Points = 3


FOOD PROTECTION
7. Food Protection From Contamination During Storage, Preparation, Display, or Transport.

Reference: Page 12 (807.330)

Definition:
Foods must be protected at all times from contaminants, however, temperature requirements must be maintained. e.g. foods at 45 degrees Fahrenheit (plus or minus 3 degrees Fahrenheit) must be covered during storage.

Storage
Foods being held during periods of non-preparation:

Examples of things to look for:

  1. Food on shelves shall be 6 inches or more off floor and covered.
  2. Store raw meat on lowest shelf.
  3. Store food, equipment and supplies away from drains, sewer lines and toilets.
  4. Ice to be consumed shall be separate from ice used for storage.
  5. Containers must be of easily cleanable construction.
  6. Foil pans or plastic milk containers are not reusable. (Non-smooth surfaces)
  7. Fans and fan grills shall be clean.
Preparation

Examples of things to look for:

  1. Scoop handles shall not be cracked or broken. End caps on ice cream scoops shall be in place.
  2. Raw fruits and vegetables shall be washed with potable water.
Display

Examples of things to look for:

  1. Sneeze shields shall be in use.
Transport

Examples of things to look for:

  1. Containers shall be covered during transport.
  2. Completely wrapped foods in original package do not have to be re-wrapped for transport as long as the original package is not opened.

Points = 3


FOOD PROTECTION
8. In Use, Food Dispensing Utensils Properly Stored.

Reference: Page 15 & 16 (807.350)

Definition:
Dispensing utensils shall be stored in such a way to prevent contamination.

Examples of things to look for:

  1. Dipper wells shall have running water.
  2. Dispensing utensils shall be kept in food with handles up, other approved storage, or a new utensil used each serving.
  3. Ice scoops shall be stored in the ice or on a clean food contact surface.
  4. Utensils must have handles for dispensing.
  5. Clean plates shall be used on return to buffet.
  6. Knives used on the same product shall be sanitized with sanitizer wiping cloth or may be stored in sanitizer solution between uses.

Points = 1


PERSONNEL
9. Personnel with Infections Restricted

Reference: Page 17 (807.400)

Definition:
Food service workers must be free of disease in any communicable form, such as open wounds, nasal discharges, productive coughs, or enteric illnesses.

Examples of things to look for:

  1. Food handlers shall not have nasal discharges.
  2. Food handlers shall not have open sores.
  3. Gloves or finger cuts must be used to cover bandages.
For questions concerning communicable disease,
contact CDC in the Department of Health (314) 615-1630.

Points = 5


PERSONNEL
10. Hands Washed and Clean, Good Hygienic Practices.

Reference: Page 17 (807.420, 807.440)

Definition:
Food handler's nails shall be clean and neatly trimmed. All food handlers shall wash their hands. Managers should encourage employees to not wear jewelry, excessive rings or dangling bracelets or earrings. No smoking except in designated areas. No eating or drinking in food preparation or service areas, except in a closed beverage container (container with a lid or a can of soda and preferably a straw). Employees with multiple duties must be strongly encouraged to wash hands before serving food. Hand sanitizer may be used in addition to hand washing, but not in lieu of hand washing.

Examples of things to look for:

  1. Ashtrays with butts may not be in food preparation or service areas. This does not include dry storage room.
  2. Employees may not smoke except in a designated smoking area away from food.
  3. Employees may not sample food products during food preparation or service. Eating shall be in a designated break room.
  4. Anyone with artificial fingernails and handling food must wear gloves.

Points = 5


PERSONNEL
11. Clean Clothes, Hair Restraints

Reference: Page 18 (807.430)

Definition:
Outer clothing shall be clean and hair restrained.

Examples of things to look for:

  1. Hair must be effectively managed by the use of hair nets, caps, visors, rubber bands, or hair spray.
  2. Aprons and clothing shall be clean.

Points = 1


TRAINING
12. Certification of Restaurant Management

Reference: Page 18 (807.450)

Definition:
It is unlawful for any person to operate a restaurant without a responsible management employee who possesses a valid food sanitation certificate from a facility approved by the St. Louis County Department of Health.

Examples of things to look for:

  1. Original certificate must be located in the restaurant or a duplicate copy from the institution teaching the class. Personal photocopies are not accepted.
  2. Recertification must be completed every 5 years.

* Note - Food Sanitation Certification classes are taught by these agencies.

Points = 4


TRAINING
13. Employee Training

Reference: Page 18 (807.455)

Definition:
Management will train employees in food service sanitation. Each employee shall be trained in food service sanitation quarterly. The subject matter should include:

  1. Importance of proper food temperatures,
  2. Importance of thorough hand washing, and
  3. Importance of preventing cross-contamination of foods.

Examples of things to look for:

  1. A log with employee's initials, name of instructor, topic and date.
  2. Syllabus of training.
  3. Ask employees about training.

Points = 2


FOOD EQUIPMENT & UTENSILS
14. Dishwashing Facilities Properly Maintained, Operated, Sanitization Rinse, Clean, Temperature, Concentration, Exposure Time, Equipment Utensils Sanitized

Reference: Page 22, 23, 24, 25 & 26 (807.550 & 807.560)

Definition:
Effective chemical or high temperature sanitization by a process that destroys microorganisms.

Examples of things to look for:

  1. The establishment is using approved sanitizing agents, such as heat, iodine, quaternary ammonia compounds or chlorine.
  2. Operators using the approved temperature or chemical concentrations for sanitizing. High temperature sanitizing must be adequate to activate a 160 degree Fahrenheit test strip attached to a metal utensil.
  3. Operators are using the correct sanitizing concentration and proper test strips in chemical sanitizing dishwashers and 3 compartment sinks. Proper concentrations of sanitizers for dishwashing are:
    Iodine 12.5 ppm
    Chlorine 50 - 100 ppm
    Quat 200 ppm

    (In-place cleaning concentration is up to twice the above concentration)
  4. 3-compartment sink shall have the proper sequencing of wash, rinse and sanitize. Sanitizing water should be 75 degrees Fahrenheit.
  5. Wash, rinse and sanitizing water shall be changed as often as necessary to be acceptably clean and not contaminate the equipment and utensils.
  6. Sanitize utensils for 1 (one) minute in a 3-compartment sink.
  7. Use unscented bleach only when using bleach for a chlorine sanitizer.
  8. The rinse in a 3 compartment sink can be either submersion or running water in the middle compartment.
  9. When the dishwashing machine has been converted from heat to chemical sanitizer or from chemical to heat sanitizer a template shall be installed on the dishwasher to show the change.
  10. Sinks in a 3-compartment sink may be used for soaking when not washing dishes.
  11. The 3-compartment sink must be set up when washing dishes. However, it does now have to be set up if not washing dishes.

Points = 5


FOOD EQUIPMENT & UTENSILS
15. Thermometers, Chemical Test Kits, Gauges Provided and Conspicuous

Reference: Page 13, 14, 24 & 25 (807.330, 807.340, 807.520, 807.550, 807.560)

Definition:
Monitoring equipment shall be provided to ensure food protection, sanitizing, and cleaning.

Examples of things to look for:

  1. Employees must have metal stem thermometers, or equipment thermometers for monitoring food and equipment within a range of 0-220 degrees Fahrenheit.
  2. Approved chemical test kit shall be provided.
  3. Gauges must be provided on dish machines to monitor temperature and pressure.
  4. Chlorine test strips shall register at least 50-200 ppm for chlorine sanitizer.
  5. Quat test strips shall read at least 200-300 ppm.
  6. Iodine test strips shall read at least 12.5-25 ppm.
  7. Make sure thermometers are easily seen, readable and accurate.

Points = 2


FOOD EQUIPMENT & UTENSILS
16. All Surfaces Constructed, Maintained and Clean

Reference: Page 19, 20, 22 (807.500, 807.510, 807.520, 807.550)

Definition:
Surfaces of equipment and utensils with which food normally comes in contact with, and those surfaces from which food may drain, drip, or splash back onto surfaces normally in contact with food. Shelves in storage rooms, refrigerators and walk-ins, surfaces of equipment should be maintained and clean.

Examples of things to look for:

  1. Equipment shall be smooth, non-absorbent, easily cleanable, free of cracks, chips, pits and other imperfections.
  2. Replace or repair equipment as needed.
  3. Cutting boards with deep cracks, crevices or mold on the surface should be discarded or if acrylic - re-planning required.
  4. Soda nozzles shall be kept free of mold.
  5. Food contact surfaces shall be kept clean.
  6. Ceilings in microwave ovens shall be kept clean.
  7. Wood surfaces must be painted or sealed.
  8. Contact paper or foil are not approved for lining shelves or other areas.
  9. Proper storage shall be provided for clean utensils.
  10. Maintain and clean tops of refrigerators, exhaust fans, in between fryers, fan covers in walk-ins, drains in walk-ins, or range hoods.
  11. Glasses may be stored on bar mats.
  12. Storage is allowed in containers made of food grade plastics. Food grade is not dependent upon color.
  13. Use basting brushes without metal bands.
  14. Food baskets must be lined or easily cleanable.

Points = 2


FOOD EQUIPMENT & UTENSILS
17. Wiping Cloths, Clean, Stored, Restricted and Labeled.

Reference: Page 23 (807.550)

Definition:
A wiping cloth shall be available to wipe spills. Two types: clean and dry for wiping food spills on tables and chairs; moist cloths should be used for everything else.

Examples of things to look for:

  1. Cloths shall be stored in a labeled container.
  2. Paper towels and spray bottle of approved sanitizer are acceptable.
  3. Proper solution concentrations are:
    Iodine 25 ppm
    Chlorine 100 - 200 ppm
    Quat 200 ppm
  4. Sponges may be used for single use then discarded.
  5. Wiping cloth solutions shall be changed whenever they look contaminated and dirty, the concentration of sanitizer drops, or at a minimum of every 2-3 hours.

*** Mark this item if sanitizer is not at proper concentration, not under #29 Necessary Toxic Items Properly Stored, Labeled, Used.

Points = 2


FOOD EQUIPMENT & UTENSILS
18. Single Service Articles Properly Stored, Dispensed and Used

Reference: Page 3, No. 24, Page 26 & 27 (807.570 No. 3)

Definition:
Articles designed for one-time, one-person use and then discarded.

Examples of things to look for:

  1. Utensils shall be stored and dispensed with the handle side up or in the same direction.
  2. Single service articles (e.g. pots and pans on open shelves) must be inverted food side down during storage.
  3. Articles shall be stored 6 inches off the floor and covered; protected from contamination.
  4. Toothpicks and straws must be individually wrapped or in a dispenser for customer self-service. If handled only by food service employees, they may be bulk packaged.
  5. Utensils shall be stored in a manner to protect them from contamination.

Points = 2


PLUMBING
19. Water Source, Hot and Cold, Under Pressure, Cross Connection and Backflow

Reference: Page 27, 28 (807.600)

Definition:
Approved water source installed and maintained according to law.

Examples of things to look for:

  1. Test results for wells or cisterns from Department of Natural Resources (DNR) or Department of Health. Annual testing is required for facilities on a well or private system.
  2. Water, hot or cold to the touch, must be provided.
  3. The air gap on all faucets and dipper wells, shall be least twice the diameter of supply inlet.
  4. Hoses on faucets may not extend beyond the flood rim of the plumbing fixture, unless a back flow prevention device is installed.
  5. Backflow prevention devices shall be on water hoses and soda machines.

Points = 5


PLUMBING
20. Sewage and Waste Water Disposal

Reference: Page 28 ( 807.610)

Definition:
All sewage and liquid waste shall be disposed of by a public sewage system or by a sewage disposal system constructed and operated according to law.

Examples of things to look for:

  1. Floors must be free of sewage.
  2. Waste water shall be dumped in a mop sink.

*** Note - Ask for voluntary closure if #1 above.

Points = 5


PLUMBING
21. Hand Sinks, Soap, Sanitary Towels/Hand-Drying Devices Provided

Reference: Page 29 (807.640)

Definition:
Sink or lavatory facility that is used for hand washing only. (Public and Employees)

Examples of things to look for:

  1. Accessibility - The sink must not be blocked by supplies or equipment.
  2. The number of fixtures required by law.
  3. Liquid hand cleansing soap must be supplied.
  4. Sanitary towels shall be in a dispenser.
  5. Common towels are prohibited.
  6. Hand sinks must be conveniently located for the food preparation area.
  7. Sanitary towels or other approved hand drying device is required.

Points = 5


PLUMBING
22. Toilet Rooms Enclosed, Fixtures, Good Repair, Clean, Proper Waste Receptacles

Reference: Page 29 (807.630)

Definition:
Toilet facilities shall be installed according to law, accessible to employees at all times.

Examples of things to look for:

  1. Restrooms shall be maintained clean and in good repair.
  2. Toilet seats shall be free of cracks.
  3. Covered waste receptacles are required in the ladies restroom.
  4. Diaper changing tables shall be kept clean and sanitized.

Points = 3


PLUMBING
23. Plumbing Installed, Maintained

Reference: Page 28 (807.620)

Definition:
Plumbing shall be sized, installed, and maintained according to law.

Examples of things to look for:

  1. There shall be no leaks around faucets, pipes, drains.
  2. An indirect drain is required on food prep sinks.
  3. A grease interceptor is required on 3-compartment sinks.
  4. Sinks shall be kept free of sewage.

Points = 1


GARBAGE & REFUSE DISPOSAL
24. Containers, Covered, Adequate Number, Insect/Rodent Proof, Frequency, Clean

Reference: Page 29 (807.650)

Definition:
Garbage and refuse is kept in durable, cleanable, insect/rodent-proof containers that do not leak and do not absorb liquids.

Examples of things to look for:

  1. Dumpster lids shall be kept closed and in good repair.
  2. On clean garbage or trash cans inside, no lids are required.
  3. A sufficient number of containers to handle the waste.
  4. Dumpsters shall be emptied as often as necessary to prevent overflow of trash from the dumpsters or accumulation of trash outside the dumpsters.
  5. Plastic or paper bags may not be stored outside.
  6. Dumpster area shall be kept clean.
  7. Dumpster plugs shall be in place.
  8. Dumpster shall be placed on non-absorbent surface.

Points = 2


INSECTS, RODENTS, ANIMAL CONTROL
25. Presence of Insects, Rodents, Other Animals; Outer Openings Protected

Reference: Page 31 and 35 (807.660, 807.770)

Definition:
Effective measures to eliminate the presence of rodents, flies, roaches, and other insects on the premises.

Examples of things to look for:

  1. Absence of rodent droppings, cockroaches, flies and other insects.
  2. Screens shall be intact.
  3. Intact thresholds and door sweeps.
  4. Outer openings shall be protected.
  5. No live animals in kitchen. Assist animals may be in areas adjacent to the kitchen with the approval of the Department of Health.
  6. Only patrol or guide animals (assist animals) are allowed in dining areas.
  7. Proper location and design of electronic fly trap.

Points = 4


CONSTRUCTION & MAINTENANCE OF FACILITY
26. Floors, Walls, Ceilings, Constructed, Drained, Maintained, Clean

Reference: Page 31 (807.700)

Definition:
Floors, walls and ceilings will be constructed of smooth durable materials and maintained in good repair.

Examples of things to look for:

  1. Coving, tile, grout and baseboards shall be intact.
  2. Exposed concrete shall be sealed or painted.
  3. Carpeting is not permitted in the kitchen or toilet area.
  4. Light colored walls and ceilings are required in the kitchen and food prep areas.
  5. The floors, walls and ceilings shall be easily cleanable, non-absorbent surfaces.

Points = 2


CONSTRUCTION & MAINTENANCE OF FACILITY
27. Lighting Adequate and Shielded

Reference: Page 33 (807.730)

Definition:
Permanently fixed artificial light sources shall be installed to provide at least 20 foot candles of light on all food preparation surfaces and at equipment or utensil-washing work levels.

Examples of things to look for:

  1. Light shields and end caps, or bulbs with protective coating are required on lights in food preparation and storage areas.
  2. Adequate light in all work and storage areas.
  3. Grids alone do not constitute shielding of light bulbs.

Points = 1


CONSTRUCTION & MAINTENANCE OF FACILITY
28. Premises Maintained, Free of Litter, Unnecessary Articles, Clean Maintenance Equipment Properly Stored, Authorized Personnel

Reference: Page 33 & 34 (807.750 807.770)

Definition:
A designated area to keep or maintain articles in the daily operation.

Examples of things to look for:

  1. Personal items should be stored in designated area away from food.
  2. Facility should be clean.
  3. Excess equipment shall be properly stored; cleaned and out of the way of food preparation.
  4. Mop buckets shall have clean water or be emptied.
  5. Litter and trash shall be disposed of daily.
  6. Cleaning items shall be stored properly; as not to contaminate food or other items.
  7. Unauthorized personnel are not allowed in the food prep area.

Points = 1


CHEMICALS
29. Necessary Toxic Items Properly Stored, Labeled, Used

Reference: Page 34 (807.760)

Definition:
Those chemicals needed for maintaining the establishment, cleaning and sanitizing equipment and utensils, and controlling insects and rodents.

Note * - Mislabeled toxic chemicals only; mislabeled food items are counted under "FOOD" on the inspection form.

Examples of things to look for:

  1. All chemicals must be proper labeled.
  2. Read container labels for approved and proper use in food preparation areas.
  3. Chemicals must be stored on lowest shelf, below food and food contact surfaces, and other items; or separately from these.
  4. Insecticides, pesticides, herbicides, personal medication or first aid kits are to be stored in a separate physical area and used under proper supervision.

Points = 5


GENERAL INFORMATION

New Facility = The Plan Reviewer will review construction plans and send written approval to restaurateur and the inspector. The restaurateur will call the inspector when ready to open. The inspector will verify that a permit has been purchased. The restaurateur and inspector should post the required signage (dishwashing, hand washing, grade sticker, health department permit, foodservice sanitation certificate) in appropriate locations.

Established Facility = Any questions regarding physical changes, consult with supervisors.

Reference = St. Louis County Restaurant Ordinance, June 2, 1988.

Ice = is considered food.



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