[Added 2-11-2015 by Ord.
No. 15-01]
As used in this article, the following terms shall have the
meanings indicated:
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."
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.
A.
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.
B.
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.
C.
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.[1]
[1]
Editor's Note: Schedule A, Regulations for Shared Cooking Facilities, is included as an attachment to this chapter.
