Pre-Opening Inspection

Prior to opening your food establishment, contact St.Francois County Health Center at 573.431.1947 to schedule a pre-opening inspection
with one of our Environmental Public Health Specialists.

Your request for a pre-opening inspection should be made as soon as possible.  To mimimize corrections, modifications or additions to your facility, a SFCHC Environmental
Public Health Specialist is available to conduct a sanitation review of your plans with you.
Allowing adequate time for review of your plans will help assure a smooth transition
from pre-opening inspection to opening day.

A Pre-Opening Checklist is used to initially evaluate your establishment.  The evaluation
is based upon the 1999 Missouri Food Code.  You can download the 1999 Missouri Food Code at www.dhss.mo.gov/FoodCode
A copy of the 1999 Missouri Food Code may be obtained at the
St.Francois County Health Center.

The Pre-Opening Food Establishment Checklist is given below.
The numbers to the right of each entry on the checklist represent a reference number
found in the 1999 Missouri Food Code.  Each reference number refers the reader
to a particular chapter and section which gives detailed information concerning that
segment of the food code.

• Utilities
  • Water (Public or Nonpublic Community)                                            5-101.11
  • Sewage (Public or Nonpublic)                                                           5-403.11
• Cross Connection
  • Backflow prevention, air gap (supply inlets)                                    5-202.13
  • Backflow prevention (sprinkler system, toilets, urinals)               5-202.14
• Handwashing Sinks
  • Number of/Location                                                          5-203.11,5-204.11
  • Mixing faucet/Metering faucet/110 F                                            5-202.12
  • Hand cleanser, sanitary towels, signage                              6-301.11, .12, .14
  • Trash receptacle(s), refuse containers, etc.                                  6-301.20
  • Splash shields/guards                                                       4-903.11, 3-305.11
• Warewashing Areas
  • Three compartment sink/Dishwasher             4-302.12,4-204.1134-205.15,
                                                                                                              4-501.10
  • Drainboards                                                                                       4-301.13
  • Backflow prevention, air break (sewage drain lines)                        5-402.11
• Cold Holding
  • Thermometers in each unit                                                               4-204.112
  • Frozen food frozen solid                                                                     3-501.11
  • Refrigerated food at 41 F or below                                                     3-501.16
• Hot Holding
  • Food held at 140 F or above                                                               3-501.16
  • Thermometers in each unit                                                              4-204.112
  • Metal stemmed food product thermometer                                     4-302.12
    • Thermometer graduated in 2 F increments/0-220 F scale
• Restrooms
  • Self-closing doors                                                                              6-202.14
  • Handwashing sink supplied with soap, towels, signs, trashcan, etc. 
                                                                                                   6-301.11, .12, .14
  • Women's trash receptacle covered with lid                                      5-501.17
  • Mechanical ventilation in all restrooms                                             6-304.11
• Mop Sink
  • Minimnum of one (Hot & Cold running water recommended)             5-203.13
• Surfaces
  • No exposed wood                                                                   6-101.11, 6-201.11
  • No carpet in kitchen or restrooms                                                     6-201.14
  • Easily cleanable and smooth                                                  6-101.11, 6-201.11
• Lighting
  • Shielded: coated food grade bulbs or shieded with end caps             6-202.11
  • Sufficient intensity                                                                             6-303.11
• Storage
  • Food, single service items, equipment, utensils, linens, etc. must be stored at least 6" above the floor                                                       4-903.11, 3-305.11
  • Laundry machines isolated                                                                    4-401.11
• Pest Entry
  • Self-closing doors                                                                                6-202.15
  • No daylight noted entering facility around/under doors or windows  6-202.15
• Trash
  • Dumpsters with lids closed at all times. Non-absorbent, leak proof, drain plug)
                                                                                                                 5-501.114
  • Covered trash cans.  Non-absorbent, leak proof                                  5-501.13
  • Covered (lids in good repair)                                                               5-501.113
• Ventilation Hood
  • Filters (removable, commercial grade)                                               4-202.18
• Sufficient size to remove grease produced during food preparation
                                                                                                          4-301.14, 6-304.11

Approximately thirty (30) days after your establishment has opened,
a complete routine inspection will be conducted.

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