Jackson County Food Service Inspections

Code Violation Details

2-1 Supervision (1999 Missouri Code)
2-101.11 Assignment.*
2-102.11 Demonstration.*
2-103.11 Person in Charge.
2-2 Employee Health
2-201.11 Responsibility of the Person in charge to Require Reporting by Food employees and Applicants.*
2-201.12 Exclusions and Restrictions.*
2-201.13 Removal of Exclusions and Restrictions.
2-201.14 Responsibility of a Food employee or an Applicant to Report to the Person in Charge.*
2-201.15 Reporting by the Person in Charge.*
2-3 Personal Cleanliness
2-301.11 Clean Condition.*
2-301.12 Cleaning Procedure.*
2-301.14 When to Wash.*
2-301.15 Where to Wash.
2-301.16 Hand Sanitizers.
2-302.11 Maintenance.
2-303.11 Prohibition.
2-304.11 Clean Condition.
2-4 Hygienic Practices
2-401.11 Eating, Drinking, or Using Tobacco.*
2-401.12 Discharges from the Eyes, Nose, and Mouth.*
2-402.11 Effectiveness.
2-403.11 Handling Prohibition.*
3-1 Characteristics
3-101.11 Safe, Unadulterated, and Honestly Presented.*
3-2 Sources, Specifications, and Original Containers and Records
3-201.11 Compliance with Food Law.*
3-201.12 Food in a Hermetically sealed container.*
3-201.13 Fluid Milk and Milk Products.*
3-201.14 Fish.*
3-201.15 Molluscan shellfish.*
3-201.16 Wild Mushrooms.*
3-201.17 Game animals.*
3-202.11 Temperature.*
3-202.12 additives.*
3-202.13 Shell Eggs.*
3-202.14 Eggs and Milk Products, Pasteurized.*
3-202.15 Package Integrity.*
3-202.16 Ice.*
3-202.17 Shucked shellfish, Packaging and Identification.
3-202.18 Shellstock Identification.*
3-202.19 Shellstock, Condition.
3-203.11 Molluscan shellfish, Original Container.
3-203.12 Shellstock, Maintaining Identification.*
3-3 Protection From Contamination After Receiving
3-301.11 Preventing Contamination from Hands.*
3-301.12 Preventing Contamination when Tasting.*
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.*
3-302.12 Food Storage Containers, Identified with Common Name of Food.
3-302.13 Pasteurized Eggs, Substitute for Raw Shell Eggs for Certain Recipes.*
3-302.14 Protection from Unapproved Additives.*
3-302.15 Washing Fruits and Vegetables.
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient.
3-303.12 Storage or Display of Food in Contact with Water or Ice.
3-304.11 Food Contact with Equipment and Utensils.*
3-304.12 In-Use Utensils, Between-Use Storage.
3-304.13 Linens and Napkins, Use Limitation.
3-304.14 Wiping Cloths, Use Limitation.
3-304.15 Gloves, Use Limitation.
3-304.16 Using Clean Tableware for Second Portions and Refills.
3-304.17 Refilling Returnables.
3-305.11 Food Storage.
3-305.12 Food Storage, Prohibited Areas.
3-305.13 Vended Potentially hazardous food, Original Container.
3-305.14 Food Preparation.
3-306.11 Food Display.
3-306.12 Condiments, Protection.
3-306.13 Consumer Self-Service Operations.*
3-306.14 Returned Food and Reservice of Food.*
3-307.11 Miscellaneous Sources of Contamination.
3-4 Destruction Of Organisms Of Public Health Concern
3-401.11 Raw Animal Foods.*
3-401.12 Microwave Cooking.*
3-401.13 Plant Food Cooking for Hot Holding.
3-402.11 Parasite Destruction.*
3-402.12 Records, Creation and Retention.
3-403.10 Preparation for Immediate Service.
3-403.11 Reheating for Hot Holding.*
3-5 Limitation Of Growth Of Organisms Of Public Health Concern
3-501.11 Frozen Food.
3-501.12 Potentially hazardous food, Slacking.
3-501.13 Thawing.
3-501.14 Cooling.*
3-501.15 Cooling Methods.
3-501.16 Potentially hazardous food, Hot and Cold Holding.*
3-501.17 Ready-to-Eat, Potentially hazardous food, Date Marking.*
3-501.18 Ready-to-Eat, Potentially hazardous food, Disposition.*
3-501.19 Time as a Public Health Control.*
3-502.11 Variance Requirement.*
3-502.12 Reduced oxygen packaging, Criteria.*
3-6 Food Identity, Presentation, And On-Premises Labeling
3-601.11 Standards of Identity.
3-601.12 Honestly Presented.
3-602.11 Food Labels.
3-602.12 Other Forms of Information.
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens.*
3-7 Contaminated Food
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food.*
3-8 Special Requirements For Highly susceptible populations
3-801.11 Pasteurized Foods, Prohibited Reservice, and Prohibited Food.*
4-1 Materials For Construction And Repair
4-101.11 Characteristics.*
4-101.110 Nonstick Coatings, Use Limitation.
4-101.111 Nonfood-contact surfaces.
4-101.12 Cast Iron, Use Limitation.
4-101.13 Lead in Ceramic, China, and Crystal Utensils, Use Limitation.
4-101.14 Copper, Use Limitation.*
4-101.15 Galvanized Metal, Use Limitation.*
4-101.16 Sponges, Use Limitation.
4-101.17 Lead in Pewter Alloys, Use Limitation.
4-101.18 Lead in Solder and Flux, Use Limitation.
4-101.19 Wood, Use Limitation.
4-102.11 Characteristics.*
4-2 Design And Construction
4-201.11 Equipment and Utensils.
4-201.12 Food Temperature measuring devices.*
4-202.11 Food-contact surfaces.*
4-202.12 CIP Equipment.
4-202.13 "V" Threads, Use Limitation.
4-202.14 Hot Oil Filtering Equipment.
4-202.15 Can Openers.
4-202.16 Nonfood-contact surfaces.
4-202.17 Kick Plates, Removable.
4-202.18 Ventilation Hood Systems, Filters.
4-203.11 Temperature measuring devices, Food.
4-203.12 Temperature measuring devices, Ambient Air and Water.
4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment.
4-204.11 Ventilation Hood Systems, Drip Prevention.
4-204.110 Molluscan shellfish Tanks.
4-204.111 Vending machines, Automatic Shutoff.*
4-204.112 Temperature measuring devices.
4-204.113 Warewashing Machine, Data Plate Operating Specifications.
4-204.114 Warewashing Machines, Internal Baffles.
4-204.115 Warewashing Machines, Temperature measuring devices.
4-204.116 Manual Warewashing Equipment, Heaters and Baskets.
4-204.117 Warewashing Machines, Sanitizer Level Indicator.
4-204.118 Warewashing Machines, Flow Pressure Device.
4-204.119 Warewashing Sinks and Drainboards, Self-Draining.
4-204.12 Equipment Openings, Closures and Deflectors.
4-204.120 Equipment Compartments, Drainage.
4-204.121 Vending machines, Liquid Waste Products.
4-204.122 Case Lot Handling Equipment, Moveability.
4-204.123 Vending machine Doors and Openings.
4-204.13 Dispensing Equipment, Protection of Equipment and Food.
4-204.14 Vending machine, Vending Stage Closure.
4-204.15 Bearings and Gear Boxes, Leakproof.
4-204.16 Beverage Tubing, Separation.
4-204.17 Ice Units, Separation of Drains.
4-204.18 Condenser Unit, Separation.
4-205.10 Food Equipment, Certification and Classification.
4-3 Numbers And Capacities
4-301.11 Cooling, Heating, and Holding Capacities.
4-301.12 Manual Warewashing, Sink Compartment Requirements.
4-301.13 Drainboards.
4-301.14 Ventilation Hood Systems, Adequacy.
4-301.15 Clothes Washers and Dryers.
4-302.11 Utensils, Consumer Self-Service.
4-302.12 Food Temperature measuring devices.
4-302.13 Temperature measuring devices, Manual Warewashing.
4-302.14 Sanitizing Solutions, Testing Devices.
4-4 Location And Installation
4-401.11 Equipment, Clothes Washers and Dryers, and Storage Cabinets, Contamination Prevention.
4-402.11 Fixed Equipment, Spacing or Sealing.
4-402.12 Fixed Equipment, Elevation or Sealing.
4-5 Maintenance And Operation
4-501.11 Good Repair and Proper Adjustment.
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature.
4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures.*
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.
4-501.113 Mechanical Warewashing Equipment, Sanitization Pressure.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness
4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers.
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
4-501.12 Cutting Surfaces.
4-501.13 Microwave Ovens.
4-501.14 Warewashing Equipment, Cleaning Frequency.
4-501.15 Warewashing Machines, Manufacturers' Operating Instructions.
4-501.16 Warewashing Sinks, Use Limitation.
4-501.17 Warewashing Equipment, Cleaning Agents.
4-501.18 Warewashing Equipment, Clean Solutions.
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature.
4-502.11 Good Repair and Calibration.
4-502.12 Single-Service and Single-use articles, Required Use.*
4-502.13 Single-Service and Single-use articles, Use Limitation.
4-502.14 Shells, Use Limitation.
4-6 Cleaning Of Equipment And Utensils
4-601.11 Equipment, Food-contact surfaces, Nonfood-contact surfaces, and Utensils.*
4-602.11 Equipment Food-contact surfaces and Utensils.*
4-602.12 Cooking and Baking Equipment.
4-602.13 Nonfood-contact surfaces.
4-603.11 Dry Cleaning.
4-603.12 Precleaning.
4-603.13 Loading of Soiled Items, Warewashing Machines.
4-603.14 Wet Cleaning.
4-603.15 Washing, Procedures for Alternative Manual Warewashing Equipment.
4-603.16 Rinsing Procedures.
4-603.17 Returnables, Cleaning for Refilling.*
4-7 Sanitization Of Equipment And Utensils
4-701.10 Food-contact surfaces and Utensils.
4-702.11 Before Use After Cleaning.*
4-703.11 Hot Water and Chemical.*
4-8 Laundering
4-801.11 Clean Linens.
4-802.11 Specifications.
4-803.11 Storage of Soiled Linens.
4-803.12 Mechanical Washing.
4-803.13 Use of Laundry Facilities.
4-9 Protection Of Clean Items
4-901.11 Equipment and Utensils, Air-Drying Required.
4-901.12 Wiping Cloths, Air-Drying Locations.
4-902.11 Food-contact surfaces.
4-902.12 Equipment.
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-use articles.
4-903.12 Prohibitions.
4-904.11 Kitchenware and Tableware.
4-904.12 Soiled and Clean Tableware.
4-904.13 Preset Tableware.
5-1 Water
5-101.11 Approved System.*
5-101.12 System Flushing and Disinfection.*
5-101.13 Bottled drinking water.*
5-102.11 Standards.*
5-102.12 Nondrinking Water.*
5-102.13 Sampling.
5-102.14 Sample Report.
5-103.11 Capacity.*
5-103.12 Pressure.
5-104.11 System.
5-104.12 Alternative Water Supply.
5-2 Plumbing system
5-201.11 Approved.*
5-202.11 Approved System and Cleanable Fixtures.*
5-202.12 Handwashing Facility, Installation.
5-202.13 Backflow Prevention, Air Gap.*
5-202.14 Backflow Prevention Device, Design Standard.
5-202.15 Conditioning Device, Design.
5-203.11 Handwashing Facilities.*
5-203.12 Toilets and Urinals.*
5-203.13 Service Sink.
5-203.14 Backflow Prevention Device, When Required.*
5-204.11 Handwashing Facilities.*
5-204.12 Backflow Prevention Device, Location.
5-204.13 Conditioning Device, Location.
5-205.11 Using a Handwashing Facility.
5-205.12 Prohibiting a Cross Connection.*
5-205.14 Water Reservoir of Fogging Devices, Cleaning.*
5-205.15 System Maintained in Good Repair.*
5-3 Mobile Water Tank And Mobile Food establishment Water Tank
5-301.11 Approved.
5-302.11 Enclosed System, Sloped to Drain.
5-302.12 Inspection and Cleaning Port, Protected and Secured.
5-302.13 "V" Type Threads, Use Limitation.
5-302.14 Tank Vent, Protected.
5-302.15 Inlet and Outlet, Sloped to Drain.
5-302.16 Hose, Construction and Identification.
5-303.11 Filter, Compressed Air.
5-303.12 Protective Cover or Device.
5-303.13 Mobile Food establishment Tank Inlet.
5-304.11 System Flushing and Disinfection.*
5-304.12 Using a Pump and Hoses, Backflow Prevention.
5-304.13 Protecting Inlet, Outlet, and Hose Fitting.
5-304.14 Tank, Pump, and Hoses, Dedication.
5-4 Sewage, Other Liquid Waste, And Rainwater
5-401.11 Capacity and Drainage.
5-402.10 Establishment Drainage System.
5-402.11 Backflow Prevention.*
5-402.12 Grease Trap.
5-402.13 Conveying Sewage.*
5-402.14 Removing Mobile Food establishment Wastes.
5-402.15 Flushing a Waste Retention Tank.
5-403.11 Approved Sewage Disposal System.*
5-403.12 Other Liquid Wastes and Rainwater.
5-5 Refuse, Recyclables, And Returnables
5-501.10 Indoor Storage Area.
5-501.11 Outdoor Storage Surface.
5-501.110 Storing Refuse, Recyclables, and Returnables.
5-501.111 Areas, Enclosures, and Receptacles, Good Repair.
5-501.112 Outside Storage Prohibitions.
5-501.113 Covering Receptacles.
5-501.114 Using Drain Plugs.
5-501.115 Maintaining Refuse Areas and Enclosures.
5-501.116 Cleaning Receptacles.
5-501.12 Outdoor Enclosure.
5-501.13 Receptacles.
5-501.14 Receptacles in Vending machines.
5-501.15 Outside Receptacles.
5-501.16 Storage Areas, Rooms, and Receptacles, Capacity and Availability.
5-501.17 Toilet Room Receptacle, Covered.
5-501.18 Cleaning Implements and Supplies.
5-501.19 Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location.
5-502.11 Frequency.
5-502.12 Receptacles or Vehicles.
5-503.11 Community or Individual Facility.
6-1 Materials For Construction And Repair
6-101.11 Surface Characteristics.
6-102.11 Surface Characteristics.
6-2 Design, Construction, and Installation
6-201.11 Floors, Walls, and Ceilings.
6-201.12 Floors, Walls, and Ceilings, Utility Lines.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed.
6-201.14 Floor Carpeting, Restrictions and Installation.
6-201.15 Floor Covering, Mats and Duckboards.
6-201.16 Wall and Ceiling Coverings and Coatings.
6-201.17 Walls and Ceilings, Attachments.
6-201.18 Walls and Ceilings, Studs, Joists, and Rafters.
6-202.11 Light Bulbs, Protective Shielding.
6-202.110 Outdoor Refuse Areas, Curbed and Graded to Drain.
6-202.111 Private Homes and Living or Sleeping Quarters, Use Prohibition.
6-202.112 Living or Sleeping Quarters, Separation.
6-202.12 Heating, Ventilating, Air Conditioning System Vents.
6-202.13 Insect Control Devices, Design and Installation.
6-202.14 Toilet Rooms, Enclosed.
6-202.15 Outer Openings, Protected.
6-202.16 Exterior Walls and Roofs, Protective Barrier.
6-202.17 Outdoor Food Vending Areas, Overhead Protection.
6-202.18 Outdoor Servicing areas, Overhead Protection.
6-202.19 Outdoor Walking and Driving Surfaces, Graded to Drain.
6-3 Numbers and Capacities
6-301.10 Minimum Number.
6-301.11 Handwashing Cleanser, Availability.
6-301.12 Hand Drying Provision.
6-301.13 Handwashing Aids and Devices, Use Restrictions.
6-301.14 Handwashing Signage.
6-301.20 Disposable Towels, Waste Receptacle.
6-302.10 Minimum Number.
6-302.11 Toilet Tissue, Availability.
6-303.11 Intensity.
6-304.11 Mechanical.
6-305.11 Designation.
6-306.10 Availability.
6-4 Location And Placement
6-401.10 Conveniently Located.
6-402.11 Convenience and Accessibility.
6-403.11 Designated Areas.
6-404.11 Segregation and Location.
6-405.10 Receptacles, Waste Handling Units, and Designated Storage Areas.
6-5 Maintenance And Operation
6-501.11 Repairing.
6-501.110 Using Dressing Rooms and Lockers.
6-501.111 Controlling Pests.*
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests.
6-501.113 Storing Maintenance Tools.
6-501.114 Maintaining Premises, Unnecessary Items and Litter.
6-501.115 Prohibiting Animals.*
6-501.12 Cleaning, Frequency and Restrictions.
6-501.13 Cleaning Floors, Dustless Methods.
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.
6-501.15 Cleaning Maintenance Tools, Preventing Contamination.*
6-501.16 Drying Mops.
6-501.17 Absorbent Materials on Floors, Use Limitation.
6-501.18 Maintaining and Using Handwashing Facilities.
6-501.19 Closing Toilet Room Doors.
7-1 Labeling And Identification
7-101.11 Identifying Information, Prominence.*
7-102.11 Common Name.*
7-2 Operational Supplies And Applications
7-201.11 Separation.*
7-202.11 Restriction.*
7-202.12 Conditions of Use.*
7-203.11 Poisonous or Toxic Material Containers.*
7-204.11 Sanitizers, Criteria.*
7-204.12 Chemicals for Washing Fruits and Vegetables, Criteria.*
7-204.13 Boiler Water Additives, Criteria.*
7-204.14 Drying Agents, Criteria.*
7-205.11 Incidental Food Contact, Criteria.*
7-206.11 Restricted use pesticides, Criteria.*
7-206.12 Rodent Bait Stations.*
7-206.13 Tracking Powders, Pest Control and Monitoring.*
7-207.11 Restriction and Storage.*
7-207.12 Refrigerated Medicines, Storage.*
7-208.11 Storage.*
7-209.11 Storage.
7-3 Stock And Retail Sale
7-301.11 Separation.*
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