For the purposes of this chapter, the following words
and phrases shall have the meanings respectively ascribed to them
by this section:
CARRIER
Any person who harbors an infectious agent of disease but
who may or may not have symptoms of the disease.
CLEANING
The thorough removal of contaminating material.
COMMUNICABLE DISEASES
Any infectious, contagious or communicable diseases, so declared
or defined by law or by this chapter or which has been or may hereafter
be declared as "communicable diseases" by the Division or by the State
Department of Health.
CONTAINER
Shall be synonymous with the term "package," as defined in
this section.
DISINFECTION
The application of any disinfected materials to infected
materials in sufficient concentration and for a sufficient length
of time to destroy pathogenic organisms.
FISH
Includes every part of any marine or water-dwelling animal.
FOOD
Includes any article used for food or beverage for humans
or other animals, and every ingredient therein, including, without
limitation, all confectionery, condiments, flavorings and other components
of any such article.
[Amended 10-13-1992 by Ord. No. 2375]
FOOD ESTABLISHMENT
Includes any bakery, confectionery, cannery, packing house,
slaughterhouse, dairy, creamery, cheese factory, restaurant, hotel,
grocery, meat market, fish market, delicatessen or other place or
vehicle used in the production, preparation, transportation or handling
of food intended for sale or distribution.
GARBAGE
The accumulation of animal or vegetable matter, or both,
liquid or otherwise, that tends to decay.
GRADE A FOOD
Food which has neither been decomposed nor contaminated and
which is of superior quality.
HEALTH OFFICER
The Health Officer, executive officer or other officer duly
appointed or designated by the Division of Health to enforce this
chapter or supervise work on behalf of the Division.
LABEL
A display of written, printed or graphic matter upon or affixed
to the immediate container, not including the liners, of any article.
LABELING
All labels and other written, printed or graphic matter upon
an article or any of its containers or wrappers or accompanying such
article.
MARKET
Includes every store, cellar, stand or place at or in which
the business of buying, selling or keeping for sale any meat, dairy
products, poultry, fish, vegetables or fruit for human or animal food
is conducted or maintained.
MEAT
Includes every part of any animal, whether mixed or not with
any other substance.
PACKAGE
Includes any wrapper, case, basket, hamper, can, bottle,
jar, tube, cask, vessel, tub, firkin, keg, jug, barrel or other receptacle,
but shall not include open containers which permit a visual and physical
inspection by a purchaser at retail nor bags and other receptacles
which are filled in the presence of a purchaser at retail.
PERMIT or LICENSE
A duly authorized permit or license of the Board, issued
in accordance with this chapter or the regulations of the Division.
PROPERTY and PREMISES
Unless restricted or limited by the context to either real
or personal property they shall include both.
PUBLIC PLACE
Includes any public place, as well as any restaurant, and
every other establishment or place where food or beverage is sold
or offered for sale to the public for consumption on the premises,
and any camp, tourist home or public recreation place or any other
place of business where toilet facilities or water for drinking or
culinary purposes are available for the use of the public.
REGULATIONS
Includes any regulations, whether general or special, which
the Division may from time to time lawfully adopt and issue.
RESTAURANT
Includes any restaurant, coffee shop, cafeteria, short-order
cafe, lunchroom, lunch wagon, diner, soda fountain, snack bar, luncheonette,
tavern, bar, grill, cocktail lounge, hotel, club, boardinghouse, sandwich
stand, refreshment stand and every other place or establishment stationary
or mobile, in which food or beverage is sold for consumption on or
near the premises or at the time.
SANITIZE
The submerging of multi-use utensils in water having a temperature
of 180° F. for a period of one minute.