(a) "Food establishment" means any place whether temporary or permanent, stationary or mobile, or whether it be considered public, semi-public or private, where food or drink is prepared, processed, manufactured, packaged, stored, served, sold or offered for sale. Provided that the following places are not included: homes containing what is commonly known as the family unit and their nonpaying guests; food service operations as defined in Ohio R.C. 3732.01; dairy plants, meat plants, slaughter houses, abattoirs and food-processing and food-manufacturing establishments which are under regulatory authority of the State and/or Federal Government.
(b) "Board of Health" means the Board of Health of the Springfield City Health District as created by the provisions of Ohio R.C. 3709.02 and 3709.05 and Chapter 159 of the Codified Ordinances of the City.
(c) "Health Commissioner" means the person occupying the office in the Springfield City Health District which is created by Ohio R.C. 3709.11 and 3709.14 and Chapter 137 of the Codified Ordinances of the City.
(d) "Mobile food establishment" means one which may be moved from one location to another without significant alteration of the structure or equipment.
(e) "Food product" means any raw, cooked or processed edible substance, ice, beverage or ingredient used or intended for use or for sale in whole or in part for human consumption.
(f) "Bulk food product" means processed or unprocessed food in aggregate containers from which individual quantities are withdrawn for the consumer.
(g) "Equipment" means items other than utensils used in the storage, preparation, display and transportation of food such as stoves, ovens, hoods, slicers, grinders, mixers, scales, meat blocks, tables, food shelving, reach-in refrigerators and freezers, sinks, ice makers and similar items used in the operation of food establishments.
(h) "Utensils" means and includes any food-contact implement used in the storage, preparation, transportation or dispensing of food and food products.
(i) "Food-contact surfaces" means those surfaces of equipment and utensils with which food normally comes into contact, and those surfaces from which food may drain, drip or splash back onto surfaces normally in contact with food.
(j) "Unwholesomeness" means adulteration as defined in Ohio R.C. 3715.59.
(k) "Corrosion-resistant materials" means those materials that maintain acceptable sanitary surface characteristics under prolonged influence of the food to be contacted, the normal use of cleaning compounds and sanitizing solutions, and other conditions of the use environment.
(l) "Easily cleanable" means that surfaces are readily accessible and made of material and finish and are so fabricated that residue can effectively be removed by normal cleaning methods.
(m) "Hermetically sealed container" means that container which is designed and intended to be secure against the entry of microorganisms and will maintain the commercial sterility of its contents after processing.
(n) "Packaged" means bottled, canned, cartoned, bagged or securely wrapped.
(o) "Operator" means any person, partnership, corporation, association, or other legal entity operating a food establishment within the jurisdiction of the City Health District.
(p) "Potentially hazardous food" means any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacea or other ingredients, including synthetic ingredients, and which is in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms.
(q) "Permit" means that document issued by the Board of Health which authorizes the operation of a food establishment within the jurisdiction of the City Health District.
(Ord. 89-20. Passed 1-10-89.)