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Oak Park Overview
Oak Park, IL Code of Ordinances
THE CODE OF THE VILLAGE OF OAK PARK, ILLINOIS
PREFACE TO OAK PARK CODE
PREAMBLE
ORDINANCES PENDING REVIEW FOR CODIFICATION
ADOPTING ORDINANCE
CHAPTER 1 GENERAL PROVISIONS
CHAPTER 2 ADMINISTRATION
CHAPTER 3 ALCOHOLIC LIQUOR DEALERS
CHAPTER 4 AMBULANCES
CHAPTER 5 ANIMALS
CHAPTER 6 AUCTIONS
CHAPTER 7 BUILDINGS
CHAPTER 8 BUSINESS LICENSING
ARTICLE 1 GENERAL PROVISIONS
ARTICLE 2 FEE SCHEDULE
ARTICLE 2 FEE SCHEDULE
ARTICLE 3 ADVERTISING AND BILL POSTING
ARTICLE 4A GENERAL BROKERS
ARTICLE 4B PAWNBROKERS
ARTICLE 5 CATCH BASIN CLEANERS
ARTICLE 6 COMPREHENSIVE REGULATION OF TOBACCO PRODUCTS
ARTICLE 7 CONTRACTOR'S STORAGE YARD, COAL OR LUMBER YARD
ARTICLE 8 DATING SERVICES
ARTICLE 9 ELECTRICAL CONTRACTORS
ARTICLE 10 FACTORIES AND WORKSHOPS
ARTICLE 11 FLORISTS
ARTICLE 12 PARKING GARAGES AND PARKING LOTS
ARTICLE 13 ADULT DAY CARE CENTERS
ARTICLE 14 DAY AND NIGHT CARE CENTERS AND HOMES
ARTICLE 15 JUNK DEALERS
ARTICLE 16 LAUNDRIES, LAUNDROMATS, DRY CLEANING ESTABLISHMENTS AND DRY CLEANERS
ARTICLE 17 MODEL REFERRAL SERVICE
ARTICLE 18 PUBLIC PHOTOGRAPHY STUDIOS
ARTICLE 19 RENTAL REFERRAL AGENCIES
ARTICLE 20 SERVICE STATIONS
ARTICLE 21 THEATERS
ARTICLE 22 UNDERTAKERS AND FUNERAL DIRECTORS
ARTICLE 23 AMUSEMENTS
ARTICLE 23A DANCES AND DANCE HALLS
ARTICLE 24 FOODS AND FOOD ESTABLISHMENTS
ARTICLE 25 LONG TERM CARE FACILITIES
ARTICLE 26 MASON CONTRACTORS, GENERAL
ARTICLE 27 PUBLIC CARRIERS
ARTICLE 28 BARBERS AND BARBERSHOPS
ARTICLE 29 GOING OUT OF BUSINESS SALES
ARTICLE 30 CURRENCY EXCHANGES
ARTICLE 31 HORSE DRAWN CARRIAGE RIDE
ARTICLE 32 BED AND BREAKFAST ESTABLISHMENTS
ARTICLE 33 ACCESSORY USE TOUR HOUSES
ARTICLE 34 TOUR TROLLEYS
ARTICLE 35 VALET PARKING
ARTICLE 36 DONATION BOXES
ARTICLE 37 SECONDHAND GOODS DEALERS
ARTICLE 38 MASSAGE ESTABLISHMENTS AND MASSAGE SERVICES
ARTICLE 39 CANNABIS BUSINESS ESTABLISHMENTS
ARTICLE 40 SHORT-TERM RENTALS
ARTICLE 41 LAWN MAINTENANCE/LANDSCAPING
CHAPTER 9 FIRE DEPARTMENT
CHAPTER 10 RESERVED
CHAPTER 11 GAMBLING
CHAPTER 12 HOUSING
CHAPTER 13 HUMAN RIGHTS
CHAPTER 14 LIBRARY
CHAPTER 15 MOTOR VEHICLES AND TRAFFIC
CHAPTER 15A NEWSPAPERS AND NEWSPAPER STANDS
CHAPTER 16 NUISANCES
CHAPTER 17 OFFENSES
CHAPTER 18 PEDDLERS AND SOLICITORS
CHAPTER 19 POLICE DEPARTMENT
CHAPTER 20 PUBLIC HEALTH
CHAPTER 21 SMOKE ABATEMENT AND AIR POLLUTION CONTROL
CHAPTER 22 STREETS AND SIDEWALKS
CHAPTER 23 SUBDIVISIONS
CHAPTER 23A TAXES
CHAPTER 24 TAXICABS
CHAPTER 25 TREES, SHRUBS AND OTHER PLANTS
CHAPTER 26 WATER
CHAPTER 27 WEAPONS
CHAPTER 28 WEIGHTS AND MEASURES
CHAPTER 29 ADMINISTRATIVE ADJUDICATION
CHAPTER 30 SPECIAL EVENTS
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8-32-2: LICENSE:
No person shall operate a bed and breakfast establishment without first obtaining a license therefor as provided in article 1 of this chapter. Licenses shall be issued by the Village Clerk for a period of one year from the date of issuance, unless sooner revoked, and may thereafter be renewed for successive one year periods. No license shall be transferable to another person or location or to other bed and breakfast guest units. (Ord. 2009-0-061, 9-8-09)
8-32-3: LICENSE ISSUANCE AND RENEWAL:
No license shall be issued or renewed until the building and facilities have been inspected and approved by the Village to assure compliance with the standards set forth herein. (Ord. 2009-0-061, 9-8-09)
8-32-4: STANDARDS:
In addition to the requirements set forth in article 1 of this chapter and applicable provisions of the Municipal and Building Codes and Zoning Ordinance, including section 4.5.2DD thereof, no license shall be issued unless the following standards are met:
   A.   The occupancy limitation for a guest unit shall be as follows: The guest unit may not be less than seventy (70) square feet for one guest and one hundred (100) square feet for two (2) guests.
   B.   One off street parking space shall be provided for each authorized guest unit, plus one additional off street space for the dwelling unit if owner occupied. This off street parking requirement may be satisfied by the owner acquiring at least a five (5) year leasehold interest in the requisite number of off street parking spaces, renewable off street Village parking permit spaces or any combination of owned, leased or permit spaces within five hundred feet (500') of the bed and breakfast establishment they are intended to serve.
   C.   The owner of the bed and breakfast must occupy the bed and breakfast or adjacent property whenever bed and breakfast guests are present.
   D.   The owner of a bed and breakfast establishment shall have liability insurance coverage for bed and breakfast guests in the amount of at least one million dollars ($1,000,000.00), and a copy of such insurance coverage shall be submitted to the Village with application for license or renewal of license.
   E.   One professionally painted sign of no more than eighteen inches (18") in height and twenty four inches (24") in width which is consistent in design and material with the building's architecture, shall be permitted to be affixed flat to the front facade of the building near the front entrance. Such signs shall only display the name of the bed and breakfast establishment and must be reviewed and approved by the Community Design Commission for compliance with the above stated standards before a permit may be issued for same.
   F.   Guest units shall be permitted only in buildings of type 1A, 1B, 2A, 2B, 3A and 5A construction, as specified in the 2003 edition of the international building code.
   G.   Each bed and breakfast guest shall be provided individual soap and clean individual bath cloths and towels. Clean bed linen in good repair shall be provided for each guest who is provided accommodations and shall be changed between guests and as often as necessary. Clean linen shall be stored and handled in a sanitary manner.
   H.   Bed and breakfast establishments shall meet the state fire marshal's requirements for one- and two-family dwellings to the extent that said requirements are consistent with this article. In the event of a conflict between the provisions of this article and the state fire marshal's requirements, the provisions of this article shall prevail. In addition, the following standards shall be required:
      1.   Manual extinguishing equipment shall be provided on each floor in accordance with NFPA 10 - standards for the installation of portable fire extinguishers.
      2.   No door which must be used as a required means of escape shall be locked against egress when the building is occupied. All locking devices which impede or prohibit egress or which cannot be easily disengaged shall be prohibited.
      3.   All combustibles or flammable liquids shall be stored in approved metal containers. No combustible storage shall be allowed in or under stairways.
      4.   All trash containers shall be metal.
      5.   No cooking facilities or portable heaters shall be permitted in guestrooms.
      6.   No means of escape shall be so located as to be blocked in case of fire arising from the malfunctioning of a stove or other heating device.
      7.   All heating equipment shall be inspected and serviced at least annually by a competent heating contractor.
      8.   All hallways and stairways shall be adequately lighted (a minimum of 1 foot-candle [11 lux]) while the building is occupied by guests.
      9.   Guestrooms shall not be permitted in the basement or above the second floor of the building.
      10.   An integrated, supervised fire alarm system consisting of a hardwired or UL approved wireless automatic fire detection system which complies with national fire alarm code NFPA 72, shall be installed and shall include the following:
         a.   One pull station shall be provided at each required exit and on each floor containing guest sleeping rooms; and
         b.   Smoke detectors with light and horn strobes shall be installed in each guestroom used for sleeping, in each hallway in the immediate vicinity of rooms and on each building level, including the basement and habitable attic space and shall be tested regularly in accordance with the manufacturer's instructions.
      11.   Carbon monoxide detectors shall be installed in accordance with the residential building code on each building level including the basement and owner habitable attic space.
      12.   Exit and emergency lighting shall be provided in accordance with the 2003 edition of the international building code on each floor containing guest sleeping rooms.
      13.   Exit signage shall be installed in accordance with the 2003 edition of the international building code at each stairway, on each floor containing guest sleeping rooms and at each exit door.
      14.   Storage, such as in a basement, shall be in a one hour rated enclosure when deemed by the Village to be in sufficient quantities to be hazardous.
      15.   A floor plan of the bed and breakfast establishment shall be submitted to the Fire Department for approval, which shall indicate: the size of proposed building, exits, location of emergency exit signage and lighting, fire alarms, smoke and carbon monoxide detectors, and location of extinguishing devices.
      16.   All bed and breakfast units shall have posted on the inside of the entry door to each unit, a drawing showing the direction of exit travel, the approximate distance in feet, and the allowable occupant load of that unit.
      17.   Travel distance from any guest unit to an exit shall not exceed seventy five feet (75').
Exception: If two (2) separate primary exits are provided from a guest unit, then the travel distance to the exits shall not exceed one hundred feet (100') in either direction.
      18.   Fireplaces may be operated in the bed and breakfast establishment provided that the following conditions are met:
         a.   Fireplaces and chimneys are to be inspected by competent chimney contractors on an annual basis and a copy of the chimney contractor's inspection report shall be submitted to the Fire Department for review and approval prior to the issuance or renewal of the business license;
         b.   Fireplaces are fitted with suitable screens or doors to prevent passage of sparks or embers; and
         c.   No combustibles shall be stored within five feet (5') around the fireplace opening. This shall include, but not be limited to, bedding, curtains, pillows and kindling.
      19.   A bathroom shall be provided on each floor used by guests for sleeping.
      20.   Habitable rooms, hallways, corridors and bathrooms shall have a minimum ceiling height of seven feet (7').
      21.   Staircases between the first and second floors shall have a minimum ceiling height of six feet eight inches (6'8").
      22.   Rooms used for sleeping shall have self-closing, minimum twenty (20) minute fire rated doors. Standard six (6) panel solid wood doors satisfy this requirement.
      23.   A handrail shall be provided on at least one side of each stairway.
   I.   Bed and breakfast establishments shall comply with the requirements of article 24 of this chapter entitled "Foods And Food Establishments". Bed and breakfast establishments which serve meals consisting of more than a continental breakfast shall comply with all of the requirements of the Illinois state food service sanitation code. Bed and breakfast establishments which serve only a continental breakfast (a continental breakfast is one limited to only coffee, tea, and/or juice, whole/uncut produce and/or commercially prepared sweet baked goods) are exempt from the requirements of the Illinois state food service sanitation code, however, they shall comply with the following minimum standards:
      1.   Food shall be clean, wholesome, free from spoilage, free from adulteration and misbranding and safe for human consumption. Containers of food shall be stored above the floor, on clean racks, shelves or other clean surfaces in such a manner as to be protected from splash or other contamination. Milk of only pasteurized grade A may be used. Use of home canned food is prohibited.
      2.   Food shall be protected from contamination while being stored, prepared and served, and during transportation. Potentially hazardous food shall be maintained at safe temperatures of forty one degrees Fahrenheit (41°F) or below, or one hundred thirty five degrees Fahrenheit (135°F) or above, as appropriate, except during necessary periods of preparation and serving. Potentially hazardous frozen food shall be thawed at forty one degrees Fahrenheit (41°F) or below, under refrigeration, quick thawed as part of the cooking process, or thawed by another method approved by the Health Department. Raw fruits and vegetables shall be washed thoroughly before use. Portions of food once served to an individual may not be served again. Laundry facilities shall be separated from the food preparation areas. Live animals shall be excluded from food preparation areas.
      3.   Food on display shall be protected from consumer contamination by the use of packaging or by the use of easily cleanable counter, serving line or salad bar protector devices, display cases or by other effective means.
      4.   To avoid unnecessary manual contact with food, suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves. Between uses during service, dispensing and incidental utensils shall be stored in the food with the dispensing utensil handle extended out of the food.
      5.   Condiments, seasonings, and dressings for self-service use shall be provided in individual packages or from dispensers. Condiments provided for table or counter service shall be individually portioned, except that catsup and other sauces may be served in the original container or pour type dispenser. Sugar for consumer use shall be provided in individual packages or in pour type dispensers.
      6.   Once served to a consumer, portions of leftover food shall not be served again except that packaged food, other than potentially hazardous food, that is still packaged and is still in sound condition, may be re-served.
      7.   Each mechanically refrigerated storage facility storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to plus or minus three degrees Fahrenheit (±3°F), located to measure the air temperature in the warmest part of the facility and located to be easily readable.
      8.   No person knowingly infected with a communicable disease that may be transmitted by food handling may work in a bed and breakfast establishment.
      9.   If the bed and breakfast operator suspects that any employee, family member or the operator himself or herself has a reportable communicable disease, as defined in the Illinois department of public health and rules and regulations for the control of communicable diseases, the operator shall notify the local Health Department immediately.
      10.   Persons preparing food shall:
         a.   Maintain a high degree of personal cleanliness and shall conform to good hygienic practices during all working periods in the food service establishment.
         b.   Keep their hands and the exposed portions of their arms clean. They shall keep their fingernails clean and trimmed, filed, and maintained so that the edges and surfaces are cleanable and not rough. Unless wearing intact gloves in good repair, a person preparing food may not wear fingernail polish or artificial fingernails when working with exposed food. Persons preparing food shall clean their hands and exposed portions of their arms for at least twenty (20) seconds, using a cleaning compound prior to handling food and after hands become soiled.
         c.   Prepare food with the least possible manual contact, with suitable utensils and on surfaces that prior to use have been cleaned, rinsed and sanitized to prevent cross contamination.
         d.   Avoid direct contact (i.e., using bare hands) with ready to eat food whenever possible and, to the extent possible, shall handle ready to eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single use gloves. Handling of ready to eat food with suitable utensils is not a substitute for proper hand washing. Use of utensils, including deli tissue, spatulas, tongs or single use gloves, shall be preceded by thorough hand washing.
         e.   If gloves are used to handle ready to eat food, they shall be single use gloves, i.e., shall be used for only one task (preparing/handling ready to eat food), shall be used for no other purpose and shall be discarded when damaged or soiled or when interruptions occur in operations. Hands shall be washed with soap and water prior to and between glove use.
         f.   Drink only from a closed beverage container. The container shall be handled to prevent contamination of:
            (1)   The food preparer's hands;
            (2)   The container; and
            (3)   Exposed food; clean equipment, utensils and linens; and unwrapped single service and single use articles.
         g.   Not wear jewelry on their arms and hands while preparing food, except for a plain ring such as a wedding band or medical information jewelry.
      11.   Cleaned and sanitized utensils and equipment shall be stored at least six inches (6") above the floor in a clean, dry location in a way that protects them from contamination by splash, dust and other means. The food contact surfaces of fixed equipment shall also be protected from contamination. Equipment and utensils shall not be placed under exposed sewer lines, or water lines except for automatic fire protection sprinkler heads that may be required by law.
      12.   Utensils shall be air dried before being stored or shall be stored in a self-draining position.
      13.   Glasses and cups shall be stored inverted. Other stored utensils shall be covered or inverted wherever practical. Facilities for the storage of knives, forks and spoons shall be designed and used to present the handle to the employee or the consumer. Unless tableware is prewrapped, holders for knives, forks, and spoons at self-service locations shall protect these articles from contamination and present the handles of the utensils to the consumer.
      14.   Residential sinks and home style mechanical dishwashing machines are acceptable facilities for washing multiuse eating and drinking utensils. Sinks and dishwashing machines shall be supplied with hot and cold potable running water. For manual cleaning and sanitizing, multiuse eating and drinking utensils shall be washed in a hot detergent solution that is kept clean, and shall be rinsed free of detergent in clean water.
      15.   Immediately following either manual or mechanical washing of eating or drinking utensils, and pots, pans and other cooking utensils, these utensils shall be sanitized for at least one minute in a clean solution containing fifty (50) to two hundred (200) parts per million of available chlorine as a hypochlorite and having a temperature of at least seventy five degrees (75°), or another approved sanitizing solution which shall be used at the concentration tested and approved by the local Health Department. Dishpans may be used to accomplish the final sanitizing rinse. Utensils shall be air dried.
      16.   Nonfood contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles and other debris.
      17.   The reuse of single service utensils is prohibited.
      18.   Effective measures intended to minimize the presence of rodents, flies, cockroaches, and other insects on the premises shall be utilized. The premises shall be kept in such condition as to prevent the harborage or feeding of insects or rodents.
      19.   All garbage and refuse shall be stored and collected in accordance with the provisions of chapter 20, article 7 of the Oak Park Village Code.
      20.   Containers of poisonous or toxic materials necessary for operational maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Insecticides and rodenticides shall be stored and located to be physically separated from detergents, sanitizers, related cleaning or drying agents and other chemicals in cabinets or similar physically separated compartments or facilities used for no other purpose. To preclude potential contamination, poisonous or toxic materials shall not be stored above or intermingled with food, food utensils and equipment and single service articles. (Ord. 2009-0-061, 9-8-09)
ARTICLE 33
ACCESSORY USE TOUR HOUSES
SECTION:
8-33-1: Definitions
8-33-2: License
8-33-3: License Issuance And Renewal
8-33-4: Standards
8-33-5: Hours Open To The Public
8-33-6: Ancillary Commercial Operations
8-33-7: Food Sales Prohibited
8-33-8: Tour Groups; Number Of Persons Per Group Limited
8-33-9: Signage; Advertising Not Permitted; Informational Permitted
8-33-10: Ticket Sales; Reservations
8-33-11: Transportation And Parking
8-33-12: Tour House Accessibility For People With Disabilities
8-33-13: Training
8-33-14: Inspections
8-33-1: DEFINITIONS:
ACCESSORY USE TOUR HOUSE: The use of a private, owner occupied principal-use dwelling unit, which possesses special architectural and/or historical significance, for tours by members of the public during limited hours and days of the week, conducted by the owner/resident of the dwelling unit for a fee. For the purposes of this Section, a house shall qualify as "owner-occupied" and an owner shall qualify as an "owner/resident" only if the owner of the house resides in the house as the owner's principal place of residence; and there are to be no extended absences from the tour house by the owner(s) during the primary tour season, beginning on Memorial Day and ending on Labor Day, each year in which the licensed tour house is in operation. Also, for purposes of this Section, tours shall be considered as "conducted by the owner/resident" if such tours are conducted by: 1) the owner/resident; 2) any person who volunteers to conduct tours on behalf of the owner/resident without remuneration; or 3) any person who is paid as an employee of the owner/resident to conduct tours on behalf of the owner/resident. (Ord. 1995-0-20, 3-20-95)
8-33-2: LICENSE:
No person shall operate an accessory use tour house without first obtaining a license therefor as provided in Article 1 of this Chapter. Licenses shall be issued by the Village Clerk for a period of one year from the date of issuance, unless sooner revoked, and may thereafter be renewed for successive one year periods. No license shall be transferable to another person or location or to other accessory use tour house units. Such license shall be subject to the general licensing provisions of Chapter 8 of the Village Code, including the license suspension and revocation provisions set forth therein. (Ord. 1995-0-20, 3-20-95)
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