When used in the article, the following words and terms, unless the context indicates a different meaning, shall be interpreted as follows and this section shall include all definitions included in the regulations adopted in section 18-271.
means a kitchen within a child care facility that prepares and/or serves meals to children in care. Child care facilities that only serve non-potentially hazardous snacks obtained from an approved source that require limited food handling and require that children in care provide their own meals are excluded from this definition.
means a facility that is permitted and inspected by a municipal or county regulating health authority. The commissary shall provide safe storage of food, paper goods, and single-service articles; equipment to wash, rinse, and sanitize food contact equipment, disposal of waste water, washing and storage of mobile food units, weekend food vendors, or other food vendors' equipment. Residential homes or apartments, child care kitchens or kitchens that cannot be properly secured from entry by non-food employees will not be permitted as commissaries. All food products housed or prepared at the commissary shall be properly packaged, labeled, and obtained from an approved source.
means a facility that operates at a fixed location in conjunction with scheduled, community-based sporting or recreational events and operates for no more than four consecutive months (120 days in a 12-month calendar year). Concession stands are limited to approved menu items including preparation and service of non-potentially hazardous foods, precooked, potentially hazardous food products, and/or frozen, pre-formed hamburger patties requiring limited preparation such as heating, seasoning, and serving. Food handler cards are required for concession stand coordinator(s).
means the inspector of the department of neighborhood services of the city or his designee.
means cooking all parts of a food to meet the time and temperature requirements set in the Texas Food Establishment Rules without interruption in process or procedure from refrigerated or frozen state until the food is completely and thoroughly cooked.
means any person working in a food service establishment including individuals having supervisory or management duties.
means any non-profit organization with proof of non-profit status; parent-teacher associations; scholastic-based booster clubs; any city-owned or city-operated food service operation; and as otherwise determined by the director of finance or his authorized representative or as otherwise designated by the city manager.
means any raw, cooked or processed edible substance, ice, beverage or ingredient used or intended for use either in whole or in part, for human consumption, or chewing gum.
means temporary food service located within a retail grocery store at which a vendor or employee provides food samples to the general public. Food demonstration independent vendors and employees of the retail grocery providing demonstrations shall operate under the direction of a certified food manager, possess current North Richland Hills food handler cards, and meet all applicable food safety requirements as specified in the Texas Food Establishment Rules for temporary food service.
means any place which offers, produces, or stores food for consumption in single or larger portions or quantities, including but not limited to food service establishments, retail food stores, commissaries, warehouses and food itinerants whether such operations be mobile or operate from a fixed location; and whether there is a charge of a direct and/or indirect nature or said food is given away without a charge. The term "food establishment" does not apply to the following:
Private homes where food is prepared, served or stored for individual family consumption.
Religious organizations that serve their own membership and immediate guests and other structured groups of persons who gather occasionally for fellowship and society that provide the food from amongst their membership.
Food processing plant.
Temporary food establishments which operate at a fixed location for a period of time not to exceed three consecutive days in conjunction with a single event or celebration or concession stand which operates at a fixed location in conjunction with scheduled, community-based sporting or recreational events that serve only prepackaged, non-potentially hazardous food products that have been properly prepared and packaged in accordance with all state and local requirements and are properly stored, handled, and served in the unopened, original package from said temporary food establishments or concession stands.
Temporary food establishments operated by non-profit, religious, governmental agencies, or private individuals less than three days in length.
Kitchen in a private home if only food that is not potentially hazardous is prepared for sale or service at a function such as a religious or charitable organization's bake sale.
For the purpose of assessing permit fees and frequency of inspections, the following definitions shall apply:
Low priority.
A food establishment that sells only prepackaged potentially and nonpotentially hazardous foods; prepares and/or serves only nonpotentially hazardous beverages; or other factors as determined by the consumer health inspector or his authorized representative which would require the establishment be inspected on a low priority basis, such as a convenience store, discount store, or drug store.
Medium priority.
A food establishment that prepares, serves, or sells potentially and nonpotentially hazardous foods from precooked ingredients with limited handling; fresh meat or seafood market that sells only prepackaged meat or seafood packaged at an approved food manufacturing plant; or other factors that require that establishment be inspected on a medium priority frequency basis, such as a retail grocery store, sandwich shop, produce market, ice cream shop, pizza delivery/pickup, bakery, or candy store.
High priority.
A food establishment that prepares, serves or sells foods from raw meats or seafood; extensively handles foods; or other factors that require that the establishment be inspected at the high priority frequency basis, such as a full service restaurant, fast food restaurant, seafood or fresh meat market where meat and/or seafood is handled, prepared, or cut on site.
Elevated priority.
A food establishment that serves or sells foods from raw meats or seafood, extensively handles food, and extensively holds potentially hazardous foods hot and cold for service; operates 24 hours per day; serves a highly susceptible population; or other factors that require that the establishment be inspected at the elevated priority frequency basis, such as a full service buffet or cafeteria restaurant, fast food or full service food establishment open 24 hours per day, or hospital or nursing home kitchen.
means the department of neighborhood services of the city.
means a vehicle-mounted food service establishment or a food service establishment pulled behind a vehicle to be readily moveable. Mobile food units with full-service kitchens and other trucks serving meals shall not stay at a fixed location longer than 15 minutes and are limited to sales at construction sites only. Mobile food units selling prepackaged ice cream and other nonpotentially hazardous foods that operate within the city shall also obtain a solicitor's permit from the office of the city secretary.
means a vendor that operates a temporary food service establishment at a fixed location not to exceed five consecutive days in conjunction with a single event or celebration sponsored, owned, or operated by the City of North Richland Hills.
means a food that is not potentially hazardous and does not require time and temperature control for safety to limit pathogen growth and toxin production. Nonpotentially hazardous foods include but are not limited to popcorn, pretzels, chips, snow cones, cotton candy, pickles, and cookies.
means any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacean or other ingredients, cut fruit, baked potatoes, cooked rice, or other food in a form capable of supporting rapid and progressive growth of infectious or toxicogenic microorganisms, or as further defined by the Texas Food Establishment Rules.
means a vendor that operates from a temporary location in conjunction with a community-based sporting or recreational event or school fundraiser. Recurring events include: outdoor temporary food service at a fixed location for a period of time not to exceed one day per week for no more than four hours at a time for no more than four consecutive months (120 days in a 12-month calendar year), not to exceed 16 events total; or indoor temporary food service that serves an approved menu with limited food handling that coincides with community-based sporting, recreational, or scholastic events. Recurring event food vendors shall currently operate a permitted and inspected food establishment, serve an approved menu with limited preparation at the event site, and be overseen by a certified food manager. Recurring event food vendors also include non-profit, parent-teacher associations serving only prepackaged or non-potentially hazardous foods and potentially hazardous foods that require limited preparation and handling such as pizza.
means the department of neighborhood services of the city.
means an inspection to determine compliance with applicable health regulations.
means a fee assessed by the consumer health inspector based on a health inspection score of 30 or greater and/or an establishment's failure to correct one or more issues addressed at the time of inspection within the time frame established by the inspector.
means "Texas Food Establishment Rules" (TFER) of the state department of health, division of food and drugs. A copy of those rules are on file in the office of department of neighborhood services and made a part hereof. Such rules and regulations are adopted and shall be in full force and effect within the city limits of the city.
mean establishments which operate at a fixed location for a period of time not to exceed three consecutive days in conjunction with a single event or celebration. A business may only operate a for-profit temporary food establishment once every four consecutive months (120 days in a 12-month calendar year).
means a food establishment which operates for no more than three consecutive days over a weekend at a single business with a minimum of 85,000 square feet of building space that includes an onsite, permitted kitchen and ten feet of space in front of such business for such vendor. Only one weekend food vendor will be permitted per business. Weekend food vendors are limited to preparation and service of non-potentially hazardous foods and precooked, potentially hazardous food products requiring limited preparation such as heating, seasoning, and serving.
(Code 1975, § 10½-2; Ordinance 2645, § 1(10½-2), adopted 8/12/2002; Ordinance 2750, §§ 1, 2, adopted 11/10/2003; Ordinance 2958, § 1, adopted 11/12/2007; Ordinance 3145, § 1, adopted 8/8/2011; Ordinance 3167, § 1, adopted 10/10/2011; Ordinance 3298, § 1, adopted 2/24/2014)