[Added 2-11-2015 by Ord. No. 15-01]
As used in this article, the following terms shall have the meanings indicated:
- KITCHEN UNIT
- Any space on the premises defined in the definition of "shared cooking facility" which has a stove, oven, sink, refrigeration unit, storage or any combination of these items available, used or utilized for the purposes set forth in the definition of "shared cooking facility."
- SHARED COOKING FACILITY
- Any establishment used as a place of business for the exclusive or primary purpose of renting or allowing its commercial kitchen space to be used by other individuals or business entities for food preparation, temporary extra production capacity, menu planning, training, taste testing, product development, food packaging, food storage or any other food-related purpose.
No person or business entity of any type shall own, lease, manage or operate any shared cooking facility without first obtaining a permit therefor as set forth herein.
It is the affirmative responsibility of each owner, lessee, manager or operator to notify the Health Department of the utilization of any additional kitchen unit not set forth in the initial or subsequent renewals, and to pay the required fee therefor.
All shared cooking facility owners, lessees, managers or operators and all shared cooking facility users shall comply with the rules and regulations relating to same as are set forth in Schedule A which is attached hereto and made a part hereof.
Editor's Note: Schedule A, Regulations for Shared Cooking Facilities, is included as an attachment to this chapter.
The initial licensing application and renewal license shall be on forms established by the Health Department.