[Ord. No. 353-2008 §I, 9-16-2008]
The following words, terms and phrases, when used in this Chapter, shall have the meanings ascribed to them in this Section, except where the context clearly indicates a different meaning:
Any person applying for a liquor license.
Any retail establishment whose liquor and beer sales constitute less than thirty percent (30%) of the gross annual sales and which does not sell liquor or beer by the drink.
Includes alcohol for beverage purposes, alcoholic, spirituous, vinous, fermented, malt or other liquors or combination of liquors, a part of which is spirituous, vinous or fermented and all preparations or mixtures for beverage purposes, containing in excess of one-half of one percent (.5%) by volume, except for non-intoxicating beer as defined in Section 312.010, RSMo. All beverages having an alcoholic content of less than one-half of one percent (.5%) by volume shall be exempt from the provisions of this Chapter, but subject to inspection as provided by Sections 196.365B — 196.445, RSMo.
Any beer manufactured from pure hops or pure extract of hops and pure barley malt or other wholesome grains or cereals and wholesome yeast and pure water and free from all harmful substances, preservatives and adulterants and having an alcoholic content of more than one-half of one percent (.5%) by volume and not exceeding three and two-tenths percent (3.2%) by weight.
Those persons under the age of twenty-one (21) years.
A corporation, whether operated for profit or not, recognized by the Missouri Secretary of State as being in good standing with regular duties assigned to members and which has regular dues collected from members.
An establishment where:
A permanent kitchen facility where at least commercial grade stove, sink and refrigeration equipment are located;
Food is served to the general public during the hours of 7:00 A.M. until 9:00 P.M.; and
The establishment is open for the purpose of serving food to the general public at least four (4) hours during such time period and a staff of at least two (2) employees is dedicated to the preparation, serving and cleanup of food items for sale to the general public.