TITLE III
HEALTH AND SANITATION

CHAPTER 1
RESTAURANTS

SECTION:

3-1-1: Purpose

3-1-2: Definitions

3-1-3: Licenses

3-1-4: Inspections

3-1-5: Sanitation Requirements For Restaurants

3-1-6: Restaurant Construction And Alterations

3-1-7: Reinstatement Of License

3-1-8: Disease Control

3-1-9: Procedure When Infection Suspected

3-1-10: Enforcement; Interpretation

3-1-1: PURPOSE:

The purpose of this chapter is to establish standards for restaurants and food establishments and to provide procedures for complying with requirements placed upon the city by other regulatory agencies. (Ord. 836-20, 5-5-2020)

3-1-2: DEFINITIONS:

The following definitions shall apply in the interpretation and the enforcement of this Chapter:

 

EMPLOYEE:	Any person who handles food or drink during preparation or serving, or who comes in contact with any eating or cooking utensils, or who is employed in a room in which food or drink is prepared or served.
FOOD ESTABLISHMENT:	A food establishment as defined in the California uniform retail food facilities law, section 113789 of the California Health And Safety Code. These are commonly referred to as restaurants, takeout fast food, delis, markets or similar operations

 

RESTAURANT:	Restaurant, coffee shop, cafeteria, short order café, luncheonette, tavern, sandwich stand, soda fountain, and all other eating or drinking establishments, as well as kitchens or other places in which food or drink is prepared for sale elsewhere.
UTENSILS:	Shall include any kitchenware, tableware, glassware, cutlery, utensils, containers, or other equipment with which food or drink comes in contact during storage, preparation, or association. (Ord. 147 N.S., 4-47; amd. Ord. 836-20, 5-5-2020)