SECTION:
3-3-1: Definitions
3-3-2: Liquor Control Commissioner
3-3-3: License Required
3-3-4: Application For License; Contents
3-3-5: Persons Not Eligible For License
3-3-6: License Classifications; Hours
3-3-7: License Fees
3-3-8: Display Of License
3-3-9: Term Of License
3-3-10: Number Of Licenses
3-3-11: Disposition Of Fees
3-3-12: Record Of Licenses
3-3-13: Personal Nature Of License; Transferability
3-3-14: Renewal Not A Vested Right
3-3-15: Liquor Sales Prohibited During Closing Hours
3-3-16: Employees
3-3-17: Change Of Location Of Licensed Premises
3-3-18: Premises Requirements
3-3-19: Revocation Of License
3-3-20: Penalty
Notes
| 1 | 1. See section 5-3-19 of this Code for liquor related offenses concerning minors. |
For the purposes of this chapter, the following words and phrases shall have the meanings respectively ascribed to them by this section:
ALCOHOL: The product of distillation of any fermented liquid, whether rectified or diluted, whatever may be the origin thereof, and includes synthetic ethyl alcohol. It does not include denatured alcohol or wood alcohol.
ALCOHOLIC LIQUOR: Alcohol, spirits, wine and beer and every liquid or solid, patented or not, containing alcohol, spirits, wine or beer and capable of being consumed as a beverage by a human being.
BEER: A beverage obtained by alcoholic fermentation of an infusion or concoction of barley or other grain, malt and hops in water, and includes, among other things, beer, ale, stout, lager beer, porter and the like.
CLUB: A corporation organized under the laws of this State, not for pecuniary profit, solely for the promotion of some common object other than the sale or consumption of alcoholic liquors, kept, used, and maintained by its members through the payment of annual dues, and owning, hiring or leasing a building or space in a building, of such extent and character as may be suitable and adequate for the reasonable and comfortable use and accommodation of its members and their guests and provided with suitable and adequate kitchen and dining room space and equipment and maintaining a sufficient number of servants and employees for cooking, preparing and serving food and meals for its members and their guests; provided, that such club files with the Local Liquor Control Commissioner at the time of its application for a license under this chapter two (2) copies of a list of names and residences of its members, and similarly files within ten (10) days of the election of any additional member his name and address; and, provided further, that its affairs and management are conducted by a board of directors, executive committee, or similar body chosen by the members at their annual meeting and that no member or any officer, agent, or employee of the club is paid, or directly or indirectly receives, in the form of salary or other compensation any profits from the distributions or sale of alcoholic liquor to the club or the members of the club or its guests introduced by members beyond the amount of such salary as may be fixed and voted at any annual meeting by the members or by its board of directors or other governing body out of the general revenue of the club.
RESTAURANT: Any public place kept, used or maintained, advertised and held out to the public as a place where meals are served, and where meals are actually and regularly served, without sleeping accommodations, such space being provided with adequate and sanitary kitchen and dining room equipment and capacity and having employed therein a sufficient number and kind of employees to prepare, cook and serve suitable food for its guests.
SALE: Any transfer, exchange or barter in any manner, or by any means whatsoever, including the transfer of alcoholic liquors by and through the transfer or negotiation of warehouse receipts or certificates, and includes and means all sales made by any person, whether principal, proprietor, agent, servant or employee.
SELL AT RETAIL AND SALE AT RETAIL: The sale for use or consumption and not for resale in any form.
SPIRITS: Any beverage which contains alcohol obtained by distillation, mixed with water or other substances in solution, and includes brandy, rum, whiskey, gin or other spirituous liquors, and such liquors when rectified, blended or otherwise mixed with alcohol or other substances.
WINE: Any alcoholic beverage obtained by fermentation of the natural contents of fruits or vegetables containing sugar, including such beverages when fortified by the addition of alcohol or spirits, as above defined. (Ord. 474, 2-8-1978; amd. Ord. 1702, 11-12-2014)
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