For the purpose of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
COMMISSARY. A licensed facility used to receive, store, and prepare food items that will be sold at another location.
EMPLOYEE. Any person hired, whether full time or part time, manager, supervisor, family member, or volunteer, that works in the retail food establishment.
EXTENSIVE REMODELING. Any alteration of a food service operation that results in the addition of equipment or potentially hazardous foods within any establishment’s operation.
FOOD SERVICE LICENSE. Authorization to operate a retail food establishment.
HEALTH DEPARTMENT. The county Health Department.
HEALTH OFFICER. The county Health Officer and his or her duly authorized representative.
LUNCH SERVICE VEHICLE. A vehicle from which ready-to-eat food and drinks are dispensed that have been prepared and sealed or packaged in a licensed establishment.
MOBILE. A retail food establishment that is not on a permanent foundation and is readily movable.
PREPACKAGED. Intended for sale or resale in the original container with no preparation.
RETAIL FOOD ESTABLISHMENT. Any restaurant, food market, deli, bakery, food stand, pushcart, commissary, or other location, fixed or mobile, permanent or temporary, that prepares, stores, packages, serves, vends, or otherwise provides food for human consumption.
SEASONAL. Operating less than 180 days in a calendar year.
TEMPORARY. As defined by the state Retail Food Establishment Sanitation Requirements under 410 I.A.C. 7-20, and meeting all of the guidelines for temporary establishments set forth by the county.
(Ord. 2000-15, passed 8-8-00)