To qualify as a "restaurant" under Miss. Code Ann. Section
67-1-5(m), the
premises must have and maintain the following minimum kitchen requirements. All
equipment must meet applicable standards as required by the Mississippi State
Department of Health and as listed in the FDA Food Code. Menus must be readily
available and visible to customers along with the dining hours of operation.
Dining hours must be adequate to meet the requirements based on the business's
individual food service plan.
1. A menu
that contains at least five (5) separate entrees. Food items must be prepared
in whole or in part on the premises. Food items that are merely heated and
served or "ready-to-eat" without further preparation do not meet this
requirement. Specialty or theme restaurants that specialize in one entre line
may be exempted from this requirement so long as the entree line contains an
acceptable number of theme or specialty entre variations.
2. At a minimum, a Risk Category 2 Permit
issued by the Mississippi State Department of Health. Proof of the Permit is
required for the initial application and all subsequent renewals.
3. Employ at least one (1) employee with
management or supervisory responsibility certified as a "food manager", or an
equivalent position, by an educational program recognized by the Mississippi
Department of Health.
4. A kitchen
that contains the following functional equipment:
a. Oven and stove top (can be one complete
unit);
b. Cold storage areas (i.e.,
a refrigerator and freezer, either separate or combined);
c. Ventilation hood that meets applicable
requirements under Mississippi State Department of Health regulations and city
and/or local ordinances;
d.
Adequate food preparation areas and countertop space;
e. Mop sink;
f. Three-compartment sink; and
g. Separate hand-washing facilities for
employees.
