For the purpose of this subchapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
EMPLOYEE. Any person working on the premises of a food service establishment who engages in food preparation or service, or who comes in contact with any food utensil or equipment.
EQUIPMENT. All stoves, ranges, hoods, meatblocks, tables and similar items, other than utensils, used in the operation of a food service establishment.
FOOD. Any raw, cooked or processed edible substance, beverage or ingredient used or intended for use in whole or in part for human consumption.
FOOD SERVICE BUSINESS. Any place at which or in which food is sold or offered for sale to the general public for consumption on or off the premises. “Restaurants”, “coffee shops”, “food peddlers” and “grocery stores” shall be considered food service establishments.
HEALTH OFFICER. The Health Officer of the city or his or her authorized representative.
RESTAURANT. Any establishment where meals can be purchased by the general public for consumption on or off site.
GROCERY STORE. Any establishment where fresh or packaged foods are sold for consumption off site. GROCERY STORE includes convenience stores, fruit stores, delis, butchers and meat markets but does not include packaged liquor stores licensed under the
COFFEE SHOP. Any establishment where drinks and small food items can be purchased for consumption on or off site. COFFEE SHOPS include bakeries, juice and smoothie bars.
FOOD PEDDLER. Any person who sells or offers for sale any food items from a non-motorized cart or stand.
(Ord. 24-O-2388, passed 5-15-2023)