For the purpose of this subchapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
ADULTERATED. The condition of a food:
(1) If it bears or contains any poisonous or deleterious substance in a quantity which may render it injurious to health;
(2) If it bears or contains any added poisonous or deleterious substance for which no safe tolerance has been established by regulation, or in excess of such tolerance if one has been established;
(3) If it consists in whole or in part of any filthy, putrid or decomposed substance, or if it is otherwise unfit for human consumption;
(4) If it has been processed, prepared, packed or held under unsanitary conditions, whereby, it may be become contaminated with filth or, whereby, it may have been rendered injurious to health;
(5) If it is whole or in part the product of a diseased animal, or an animal which has died otherwise than by slaughter; or
(6) If the containers are composed in whole or in part of any poisonous or deleterious substance which may render the contents injurious to health.
ADEQUATE. Acceptable or sufficient as determined by Health Authority.
APPROVED. Acceptable to the Health Officer based on his or her determination as to conformance with appropriate standards and good public health practice.
AUTHORIZED REPRESENTATIVE. The legally designated Health Authority of the city and shall include those persons designated by the Health Authority to enforce the provisions of this subchapter.
CLOSED. Fitted together snugly leaving no openings large enough to permit the entrance of vermin.
CORROSION-RESISTANCE MATERIAL. A material which maintains it original surface characteristics under prolonged influence of the food, cleaning compounds and sanitizing solutions which may contact it.
EASILY CLEANABLE. Readily accessible and of such material and finish, and so fabricated that residue may be completely removed by normal cleaning methods.
EMPLOYEE. Any person working in a food service establishment or retail food store who transports food or food containers, who engages in food preparation, packaging or service, or who comes in contact with any food utensils or equipment.
EQUIPMENT. All stoves, ranges, hoods, meat blocks, tables, counters, refrigerators, sinks, dishwashing machines, steamtables and similar items, other than utensils, used in the operation of a food service establishment or retail food store.
FOOD. Any raw, cooked or processed edible substance, beverage or ingredient used or intended for use or for sale in whole or in part for human consumption.
FOOD CONTACT SURFACES. Those surfaces of equipment and utensils with which food normally comes in contact, and those surfaces with which food may come in contact and drain back onto surfaces normally in contact with food.
FOOD PROCESSING ESTABLISHMENT. A commercial establishment in which food is processed or otherwise prepared and packaged for human consumption.
FOOD SERVICE ESTABLISHMENT. Any fixed or mobile restaurant, coffee shop, cafeteria, short-order café, luncheonette, grill, tearoom, sandwich shop, soda fountain, tavern, bar, cocktail lounge, night club, roadside stand, industrial-feeding establishment, private, public or non-profit organization or institution which is routinely serving food; any catering kitchen, commissary or similar place in which food or drink is prepared for sale or for service on the premises or elsewhere; and any other eating or drinking establishment or operation where food is served or provided for the public with or without charge.
HEALTH AUTHORITY.
(1) The Aldermen of the city who compose the Health Committee, and the Mayor.
(2) The person or persons who have been designated by the Mayor and City Council to administer the affairs of the City Health Department.
KITCHENWARE. All multi-use utensils other than tableware used in the storage, preparation, conveying or serving of food.
LAW. State and local statutes, ordinances and regulations.
LICENSE HOLDER. An individual, a firm, partnership, company, corporation, trustee, association or public or private entity who is directly or indirectly responsible for the operation of a food service establishment or retail food store.
MISBRANDED. The presence of any written, printed or graphic matter, upon or accompanying food or containers of food, which is false or misleading, or which violates any applicable state or local labeling requirements.
MOBILE FOOD SERVICE ESTABLISH- MENT. Any food service establishment capable of being moved from location to location, or without a fixed location.
PACKAGED. Bottled, canned, cartoned or securely wrapped.
PERISHABLE FOOD. Any food of such type or in such condition as may spoil.
PERMANENT FOOD SERVICE ESTABLISHMENT OR RETAIL FOOD STORE. Any food service establishment or retail food store which operates at a fixed location for a period of time exceeding 14 days.
PERSON IN CHARGE. The individual present in a food service establishment who is the supervisor of the food service establishment at the time.
POTENTIALLY HAZARDOUS FOOD. Any perishable food which consists in whole, or in part, of milk or milk products, eggs, meat, poultry, fish, shellfish or other ingredients capable of supporting rapid and progressive growth of infectious or toxigenic micro-organisms.
RETAIL FOOD STORE. Retail grocery, meat market, poultry market, fish market, fresh fruit and vegetable market, confectionery, nut store, retail bakery or any other establishment, whether fixed or movable, where food, intended for human consumption, off the premises, is prepared, handled, transported, sold or offered for sale at retail.
SAFE TEMPERATURES. As applied to potentially hazardous food, shall mean temperatures of 45°F or below, and 140°F or above. As applied to frozen perishable foods, SAFE TEMPERATURES shall be -0°F or below, except for a variation of 15°F during transit, unloading or defrosting during a mechanical defrosting cycle. Temperatures shall be determined by measurement of the actual product temperature or the ambient air temperature in the storage device.
SANITIZING.
(1) Effective bactericidal treatment by a process that destroys micro-organisms, including pathogens.
(2) Effective bactericidal treatment is demonstrated by an average plate count per tableware utensil surface examined of not more than 100 colonies, or not more than 12-1/2 colonies per square inch of equipment and utensils surfaces examined other than tableware in accordance with procedures detailed in Public Health Service Publication No. 1631 (Procedure for the Bacteriological Examination of Food Utensils and or Flood Equipment Surfaces).
SEALED. Free of cracks or other opening which permit entry or passage or moisture.
SINGLE SERVICE ARTICLES. Cups, containers, lids or closures; plates, knives, forks, spoons, stirrers, paddles, straws, place mats, napkins, doilies, scrapping material and all similar articles which are constructed wholly in part from paper, paperboard, molded pulp, foil, wood, plastic, synthetic or other readily destructible materials, and which are intended by the manufacturer and generally recognized by the public as for one usage only, then to be discarded.
TABLEWARE. All multi-use eating and drinking utensils, including flatware (knives, forks and spoons).
TEMPORARY FOOD SERVICE ESTAB- LISHMENT. Any food service establishment which operates at a fixed location for a term not exceed two weeks, in connection with a fair, carnival, circus, public exhibition or similar transitory gathering.
TEMPORARY RETAIL FOOD STORES. Any retail food store which operates at a fixed location for a temporary period of time not to exceed two weeks.
UTENSILS. Any tableware and kitchenware used in the storage, preparation, conveying or serving of food.
WHOLESOME. In sound condition, clean, free from adulteration, and otherwise suitable for use as human food.
(Prior Code, § 115.125)