As used in this article, the following terms
shall have the meanings indicated:
ADULTERATED
The condition of a food or drink if:
A.
It bears or contains any poisonous or deleterious
substance in a quantity which may render it injurious to health.
B.
It bears or contains any added poisonous or
deleterious substance for which no safe tolerance has been established
by regulation, or in excess of such tolerance if one has been established.
C.
It consists in part or in whole of any filthy,
putrid or decomposed substance, or if it is otherwise unfit for human
consumption.
D.
It has been processed, prepared, packaged or
held under insanitary conditions whereby it may have become contaminated
with filth or whereby it may have been rendered injurious to health.
E.
It is in whole or in part the product of a diseased
animal or an animal which has died otherwise than by slaughter.
F.
Its container is composed in whole or in part
of any poisonous or deleterious substance which renders the contents
injurious to health.
EMPLOYEE
Any person who handles food or drink, as defined in §
302-3, during preparation or serving or who comes in contact with any eating or cooking utensils, or who is employed in a room where food or drink is prepared or served. This shall include the proprietor or any member of the proprietor's family who handles food and drink.
LICENSE
The permission granted to a licensee to conduct a public
eating and drinking place.
LICENSOR
The Board of Health of the Borough of Bridgeport.
POTENTIALLY HAZARDOUS FOOD
Any perishable food which consists, in whole or in part,
of milk or milk products, eggs, meat, poultry, fish, shellfish or
other ingredients capable of supporting rapid and progressive growth
of infectious or toxicogenic microorganisms.
PROPRIETOR
Any person, partnership, association or corporation conducting
or operating within the limits of the Borough a public eating or drinking
place.
PUBLIC EATING AND DRINKING PLACE
Restaurant; coffee shop; cafeteria; short-order cafe; luncheonette;
tavern; sandwich shop; soda fountain; private club; hospital kitchen,
dining room or snack bar; industrial plant kitchen, dining room, cafeteria
or snack bar; school lunchroom or cafeteria; or any other place where
food, drinks or refreshments are sold or prepared and sold to be consumed
on the premises; provided, however, that this definition shall not
be interpreted to include boardinghouses or private homes.
SAFE TEMPERATURE
As applied to potentially hazardous food, temperatures of
45° F. or below and of 140° F. or above.
Any official representative of this Board in
the performance of any duty imposed by this chapter shall have full
access to any place, container or conveyance used in the production,
preparation, manufacture, packing, storage, transportation, handling,
distribution or sale of any food. He shall be entitled to make an
examination, open any package or container and take therefrom a sample
for analysis of any food manufactured, sold, exposed for sale or found
to be in possession of the proprietor in violation of any provisions
of this chapter.
Whenever the proprietor of a public eating and
drinking place shall fail to keep his public eating and drinking place
in a sanitary condition or shall cause or transmit disease, this Board,
upon proper notification, shall order closed such public eating and
drinking place until it shall have been put in a sanitary condition
or until the food or drink or the sale of the same shall no longer
be likely to cause any illness or transmit disease. The proprietor
of the public eating and drinking place so ordered shall immediately
comply with and obey such order and shall not conduct further operations
until permission has been granted by this Board.