(A) No restaurant maintaining a Class B private club licensed pursuant to this chapter shall be operated or maintained without regular, constant, complete kitchen and restaurant facilities including an adequate-sized refrigerator, approved dishwashing equipment and oven, and a range with at least four burners.
(B) No Class C private club licensed pursuant to this chapter, nor restaurant maintaining a Class B private club licensed pursuant to this chapter, shall be operated or maintained without preparing and serving hot foods at all hours while open for business, including meats, vegetables and desserts.
(C) Every private club licensed pursuant to this chapter shall be subject to all ordinances regulating food-handling establishments.
(D) Every private club licensed pursuant to this chapter shall, as a minimum, provide sanitary and toilet facilities as required by the ordinances or health department regulations governing beer taverns.
(Ord. 80-2, passed 2-11-1980) Penalty, see § 114.99