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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