For the purpose of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
FOOD SERVICE ESTABLISHMENT.
An establishment engaged in the business of regularly selling food, customarily, but not exclusively, to be eaten on the premises, including businesses that are commonly referred to as restaurants, cafés, grills and other establishments that have a food counter where food is sold.
MALT BEVERAGE.
Beer, lager, malt liquor, ale, porter, or any other brewed or fermented beverage containing at least 0.5% and not more than 15% alcohol by volume.
OPEN CONTAINER.
A container whose seal has been broken or a container other than the manufacturer’s unopened original container.
UNFORTIFIED WINE.
Wine that has an alcoholic content produced only by natural fermentation by the addition of pure cane, beet, or dextrose sugar, and that has an alcoholic content of not more than 17% alcohol by volume.
WINERY.
An establishment regularly engaged in the manufacture, sale or marketing of wine.
(Ord. 13-05, passed 9-10-13)