CHAPTER 4
FOOD

SECTION:

3-4-1: General Provisions

3-4-1-1: Definitions

3-4-1-2: License Required, Fee

3-4-1-3: Application For License

3-4-1-4: Health And Sanitation Requirements

3-4-1-5: Certified Food Service Sanitation Manager

3-4-1-6: Monthly Inspection For Pests

3-4-2: Food Related Business Vehicles

3-4-2-1: Food Delivery Vehicles

3-4-2-2: Food Dispensing Vehicles

3-4-3: Ice Cream Parlors

3-4-4: Milk Dealers

3-4-5: Refrigeration Locker Plants

3-4-6: Restaurants

3-4-6-1: Definitions

3-4-6-2: License Required

3-4-6-3: Fees

3-4-6-4: Application For License

3-4-6-5: Reserved

3-4-6-6: Health And Sanitation Requirements

3-4-6-7: Drive-In/Carryout Restaurants

3-4-7: Vending Machines

3-4-8: Enforcement

3-4-8-1: Intent

3-4-8-2: Statutes And Codes

3-4-8-3: Compliance Procedures; General

3-4-8-4: Inspection Required Prior To Issuance Of License

3-4-8-5: Suspension Of License

3-4-8-6: Revocation Of License

3-4-8-7: Service Of Notices

3-4-8-8: Hearings

3-4-8-9: Application After Revocation

3-4-8-10: Inspection Frequency

3-4-8-11: Access

3-4-8-12: Report Of Inspections

3-4-8-13: Correction Of Violations

3-4-8-14: Inspection Report Form

3-4-8-15: Examination And Condemnation Of Food

3-4-8-16: Submission Of Plans

3-4-8-17: Preoperational Inspection

3-4-8-18: Procedure When Infection Of Food Handlers Is Suspected

3-4-8-19: Reinspection Costs

3-4-8-20: Conditional License

3-4-8-21: Penalties

3-4-8-22: Injunctions