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St. Peters Food Sanitation

 



Restaurant InspectionRestaurant Inspections

 

The City of St. Peters Health Department conducts inspections of all food service establishments in the City. These establishments include restaurants, caterers, schools, delicatessens, temporary and permanent food stands, taverns, day cares, bakeries, and frozen dessert stands. The City's Public Health Sanitarian conducts these unannounced inspections. During an inspection, food workers' practices are evaluated. These practices include the manner at which food is received and stored, how foods are processed, and the temperatures used to cook, hold and reheat foods. Any violation observed during the inspection is recorded on the inspection sheet.

 

Violations are assigned points from 1 to 5 depending on its severity (5 being the most critical violation). The weighted points are added together, and then subtracted from 100. This becomes the rating score.

 

A "+" sign is added to the rating score when the food establishment has their employees immunized for hepatitis A (i.e., A+, B+, or C+).

 

A follow-up inspection is usually conducted within 10 days to verify that critical violations have been corrected. When critical violations have not been corrected during a re-inspection or if the operation of a food service establishment constitutes a substantial hazard to the public, the Health Official may, without warning, notice, or hearing, suspend any license to operate the food service establishment.

 

 

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FAQs about Food Safety

 

What is the best way to thaw frozen foods?

To thaw meat, fish, poultry, as well as other foods, the best method is to take it out of the freezer and place it into the refrigerator. Place it in a plastic bag or in a pan or dish to prevent juices from dripping onto other foods. A one-inch steak will thaw in 12 to 14 hours. A one-inch thick package of ground beef will defrost in 24 hours. For quick thawing, use the microwave oven according to manufacturer directions and then cook defrosted food immediately.

 

Are unrefrigerated lunches at risk?

There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small re-freezable ice pack, like those used in coolers, is also useful.

 

What is the proper way to handle leftovers?

For best results, use small, shallow containers (less than two inches deep) to freeze and refrigerate leftovers. Cut large portions into smaller portions to speed cooling time. Leave airspace between containers to allow circulation of cold air and help ensure rapid, even cooling. Before serving, cover and reheat leftovers to over 165 degrees Fahrenheit.


How should you select and use cutting boards?

Cutting boards can harbor bacteria in cracks and grooves caused by knives. But with little effort, plastic, a hard wood, such as maple, or any nonporous surface can be used safety if used properly. Here's how:

1.  CHOOSE A GOOD SURFACE: Select a board that can be cleaned easily, that is smooth, durable, and nonabsorbent.  Plastic is less porous than wood, making it less likely to harbor bacteria, and easier to clean.

2.  WASH YOUR BOARD: Wash your cutting board with hot water, soap, and even a scrub brush, to remove food and dirt particles.

3.  SANITIZE YOUR BOARD: After washing it, sanitize your board in the diswasher or by rinsing it in a diluted chlorine bleach solution of 1 tablespoon bleach to 1 gallon of water.  You can keep such a solution handy in a spray bottle near the sink.

 

What food safety precautions should I take when shopping at the supermarket?

While shopping, you should keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods in your grocery shopping cart and your grocery bags. Consider placing these raw foods inside plastic bags to keep the juices contained. Also, transport food home right away and refrigerate perishables immediately to prevent any bacteria from rapidly multiplying in the food. When the weather is hot, place the groceries in the air-conditioned compartment of your car rather than in the hot trunk.

REMEMBER: Always clean and sanitize your board after using it for raw meat, poultry, and seafood, and before using it for read-to-eat foods.

 

What is the proper temperature for your refrigerator?

Refrigerators should stay at 41 degrees Fahrenheit or less. A temperature of 41 degrees Fahrenheit or less is important because it slows the growth of most bacteria. The temperature won't kill the bacteria, but it will keep them from multiplying. The fewer the bacteria, the less likely you are to get sick from them. Freezing at zero degrees Fahrenheit or less stops bacterial growth (although it won't kill all bacteria already present).

 

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Smoke FreeSmoke-Free Restaurants in St. Peters

 

A number of restaurants in St. Peters offer a smoke-free dining experience. For a list of smoke-free restaurants, go to the business directory and select the SMOKE FREE option from the pull-down menu.

 

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Codes & Tips for Safe Produce

 

ProduceWhether it’s from your garden, local grocery store or a restaurant, produce must be washed and handled safely before eaten. What do restaurants do to ensure safe produce, and what can you do when buying from a grocer or preparing fruits and vegetables at home?

 

RESTAURANT CODES:

 

Restaurants must follow federal food codes that require raw fruits and vegetables to be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

 

By federal code, restaurant employees may not contact exposed, ready-to-eat foods with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

 

Restaurants may also use approved commercial food-grade sanitizers to wash whole fruits and vegetables.

 

The City of St. Peters has its own trained food inspector who makes unannounced visits to every restaurant in the City four times a year. The inspector checks to see that restaurants are following these and other food codes.

 

GROCERY TIPS:

 

When buying from a grocery store, you can help keep produce safe by making wise buying decisions:

 

  • Purchase produce that is not bruised or damaged.
  • When selecting fresh-cut produce—such as a half a watermelon or bagged mixed salad greens—choose only those items that are refrigerated or surrounded by ice.
  • Bag fresh fruits and vegetables separately from meat, poultry and seafood products when packing them to take home from the market.

 

AT-HOME TIPS:

 

When you get fresh produce home, follow these tips for proper storage and handling to maintain both food quality and safety:

 

  • Certain perishable fresh fruits and vegetables (such as strawberries, lettuce, herbs, and mushrooms) can be best maintained by storing in a clean refrigerator at a temperature of 40ºF or below. If you’re not sure whether an item should be refrigerated to maintain quality, ask your grocer.
  • All produce that is purchased pre-cut or peeled should be refrigerated to maintain both quality and safety. Keep your refrigerator set at 40º F or below. Use a fridge thermometer to check.
  • Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
  • Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Produce that looks rotten should be discarded.
  • All produce should be thoroughly washed with water before eating. This includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer’s market. Wash fruits and vegetables under running water just before eating, cutting or cooking.
  • Commercial food-safe produce washes are available for purchase. Please be sure to follow the directions carefully when using these products.
  • Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
  • Even if you plan to peel the produce before eating, it is still important to wash it first.
  • Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.
  • Many precut, bagged produce items like lettuce are pre-washed and say so on the packaging. You can use the pre-washed, bagged produce without further washing, or you can take an extra measure of caution and wash the produce again. Precut or pre-washed produce in open bags should be washed before using.
  • Keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood—and from kitchen utensils used for those products.

 

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Food Sanitation Office
131 Ecology Drive
St. Peters, MO 63376

 

Ext. 1409 at either 636.278.2244 or 636.477.6600.

 

Hours:
Mon.-Fri., 8 a.m.-4:30 p.m.

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