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<br />http://www.stpaul.gov/code/lc33I.html <br /> <br />disease-causing conditions, threatening the safety of the community. The council, while fully endorsing <br />existing law enforcement tools, desires, in the interest of protecting the welfare, safety and good order of <br />the community, to promulgate an additional process providing for the summary closure of licensed food <br />establishments which have permitted, caused or perpetuated unsanitary and health-threatening <br />conditions as provided herein. <br /> <br />(1) Grounds for emergency closure. It shall be a violation of this chapter and sufficient cause to <br />summarily close any licensed food establishment in which anyone (1) of the following conditions are <br />found to exist on the licensed premises or to result from the operation of the licensed premises; provided <br />that the licensee or its employees have had a minimum of twenty-four (24) hours or longer prior notice <br />of such conditions: <br /> <br />a. The presence of potentially hazardous food held in either refrigerator equipment at fifty-five (55) <br />degrees Fahrenheit, thirteen (13) degrees Centigrade, or higher, or hot-holding equipment at one hundred <br />thirty (130) degrees Fahrenheit, fifty-four and one-half (54.5) degrees Centigrade, or lower. <br /> <br />b. More than one (1) violation within thirty (30) days of holding potentially hazardous foods at fifty (50) <br />degrees Fahrenheit, ten (10) degrees Centigrade, or greater, or at one hundred thirty-five (135) degrees <br />Fahrenheit, fifty-seven (57) degrees Centigrade, or lower. <br /> <br />c. The presence of a worker with a communicable disease preparing food. <br /> <br />d. The presence of food containing human pathogens (disease-causing organisms such as bacteria, virus <br />and protozoa). . <br /> <br />e. Evidence of an on-going food-borne illness caused by the operatioll of the establishment. <br /> <br />f. Lack of an approved and presently operable dishwashing system on the premises. <br /> <br />g. Lack of approved handwashing facilities in the food preparation area, or three (3) violations within <br />thirty (30) days of the proper maintenance of the approved handwashing facilities, such as lack of soap <br />or hand towels. <br /> <br />h. An infestation in the premises of cockroaches to such an extent that three (3) or more live cockroaches <br />are observed in the food preparation area or there is the presence of one (1) cockroach in food. <br /> <br />i. An infestation of rodents to such an extent that one (1) live mouse or rat is observed in the food <br />preparation or storage areas, or there is the accumulation of fresh mouse droppings in more than one (1) <br />location in the food storage or preparation areas, or the presence of fresh rat droppings in one (1) <br />location in the food storage or preparation areas. <br /> <br />j. There are flies breeding in the licensed food establishment as shown by the presence of maggots. <br /> <br />k. The licensed food establishment scores fifty-five (55) or less on a rated inspection as measured by the <br />rating system approved by the Minnesota State Department of Health. <br /> <br />1. Evidence of a sewer backup in the food preparation or food storage areas. <br /> <br />m. Lack of any basic facilities such as water, electricity or a properly functioning sewer. <br /> <br />n. A major remodeling in the food preparation area that was not approved by the office. <br /> <br />(2) Powers of the office. <br /> <br />a. The director of environmental health, or an environmental program manager, following an on-site <br />inspection, may determine that anyone (1) of the grounds for emergency closure exists in a licensed <br />food establishment and may issue an order of emergency closure on such form as the office shall <br /> <br />" <br />\' <br /> <br />9 of 31 <br /> <br />6/28/99 2:52 PM <br />