In addition to the definitions contained in the rules and regulations referenced in § 173.02, the following definitions shall apply in the interpretation and enforcement of this subchapter.
CATEGORIES OF FACILITIES.
(1) Category 1 facility means a food establishment that presents a high relative risk of causing food-borne illness, based on the large number of food handling operations typically implicated in food-borne outbreaks and/or the type of population served by the facility. Category 1 facilities include those where the following operations occur:
(a) Potentially hazardous foods are cooled, as part of the food handling operation at the facility;
(b) Potentially hazardous foods are prepared hot or cold and held hot or cold for more than 12 hours before serving;
(c) Potentially hazardous cooked and cooled foods must be reheated;
(d) Complex preparation of foods or extensive handling of raw ingredients with hand contact for ready-to-eat foods occurs as part of the food handling operations at the facility;
(e) Vacuum packaging, other forms of reduced oxygen packaging, or other special processes that require an HACCP plan; or
(f) Immunocompromised individuals, such as the elderly, young children under age four and pregnant women are served, in a facility in which these individuals compose the majority of the consuming population.
(2) Category 2 facility means a food establishment that presents a medium relative risk of causing food-borne illness, based upon few food handling operations typically implicated in food-borne illness outbreaks. Category 2 facilities include those where the following operations occur:
(a) Hot or cold foods are held at required temperatures for no more than 12 hours and are restricted to same-day services;
(b) Foods are prepared from raw ingredients, using only minimal assembly; and
(c) Foods that require complex preparation (whether canned, frozen or fresh prepared) are obtained from approved food-processing plants, high-risk food service establishments or retail food stores.
(3) Category 3 facility means a food establishment that presents a low relative risk of causing food-borne illness, based upon few or no food handling operations typically implicated in food-borne illness outbreaks. Category 3 facilities include those where the following operations occur:
(a) Only potentially hazardous foods commercially pre-packaged in an approved processing plant are available or served at the facility;
(b) Only limited preparation of non-potentially hazardous foods and beverages, such as snack foods and carbonated beverages, occurs at the facility; or
(c) Only beverages (alcoholic and non-alcoholic) are served at the facility.
FOOD SERVICE FACILITY. A food establishment.
FOOD SERVICE FACILITY PERMIT. A permit issued by the Health Officer to the owner or operator of a food service facility to operate the food service facility, including the following permit types:
(1) PERMANENT FOOD SERVICE FACILITY PERMIT: allows a food service facility to operate at a fixed location on a calendar year annual basis, from January 1 to December 31;
(2) SEASONAL PERMANENT FOOD SERVICE FACILITY PERMIT: allows a food service facility to operate at a fixed location for a period of six months or less during a calendar year;
(3) SINGLE EVENT TEMPORARY PERMIT: allows a food service facility to operate at a single location for a period of time of not more than 14 consecutive days in conjunction with a single public event, celebration, festival, and/or farmers market;
(4) MULTI-EVENT TEMPORARY PERMIT: allows a food service facility to operate at a single or multiple locations at public events, celebrations, festivals and/or farmers’ markets for a period that does not exceed six months and which is not tied to a calendar year.
(5) FARMERS’ MARKET SALES PERMIT: allows a farmer (as defined in the Food Handling Regulation Enforcement Act [410 ILCS 625/3.3]) to operate at farmers’ markets, subject to the restrictions and requirements of 410 ILCS 625, for a period that does not exceed one year, which is not tied to a calendar year, and includes egg sales and full sales permits.
HEALTH DEPARTMENT. The Lake County Health Department and Community Health Center.
HEALTH OFFICER. The Executive Director of the Lake County Health Department and Community Health Center or his or her authorized representative.
INSPECTION. A site visit to evaluate all appropriate sections of the Illinois Food Code. In addition, the term includes other activities: evaluation of the food handling practice, recommendations on how to improve it, educating the food workers on food-borne illness prevention topics, and the like.
NEXT ROUTINE INSPECTION (NRI). A designation used on a food service facility inspection report to indicate that a core violation must be corrected by the next routine inspection.
PERMANENT FOOD SERVICE FACILITY. A food service facility that is permitted to operate at a fixed location:
(1) On a calendar year annual basis from January 1 to December 31; or
(2) On a seasonal basis if the facility operates for a period of six months or less during a calendar year.
RECORDS. Any employee information, purchasing document, source information, bill, charge account receipt, temperature logs, inspection sheet, or
time card. For the purposes of this subchapter, information pertaining to revenue or the financial status or condition of the facility shall not be considered a RECORD.
TEMPORARY FOOD SERVICE FACILITY. A food service facility that is permitted to operate:
(1) At a single location for a period of time of not more than 14 consecutive days in conjunction with a single public event, celebration, festival, and/or farmers market;
(2) At a single or multiple locations at public events, celebrations, festivals and/or farmers’ markets for a period that does not exceed six months and which is not tied to a calendar year; or
(3) At a single, or multiple locations at farmers’ markets for a period that does not exceed one year, and which is not tied to a calendar year (farmers only).
(1977 Code, § 2:1-3) (Ord. [Bd of Health Ord., Art. III] passed 6-13-1995; Ord. 18-0950, passed 9-11-2018; Ord. 22-1608, passed 11-15-2022)