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Home My WebLink About2795-02/23/1976 Str=233\ STATE OF IOWA, 58 --------Robert J . McCoy \ I, ----------------------------------------------------- -------------------------------------- - - ----- - Black Hawk County, Publisher of the WatCC100 crOlUC1CC a daily newspaper printed in the English language and published in Waterloo, Black Hawk County, Iowa do solemnly swear that t -� - ___Ordinance #2795 ------ ------------------- ----- ------ -- t$ notice was published in the English language only once a----------------------for_ ---consecutive - ------------ ------------------- 'sa commencing on the----------------day of -------------- t- .``' in the issues of February 26 , 1976 ' - -------------------------------------------------------of said newspaper, and that the annexed rate of advertising is the regular legal rate of ' said newspaper, and that the following is a correct bill for pub- lishing said notice. u Printer's Bill $_ 55 . 92 L -------------- t Subscribed and sworn to before me this 6 - h- ----- day r= of February -- - -- -- ------A. D. 19 7 6 ------------------------------------------------ ----------------------------------------- N09MrY Public Received of --------------------------------------------------------- --------- the sum of--------------------------------------------- --- Dollars F, rel in full for publication of the above notice. ------ _ £ , - Publishers, • Y n ORDINANCE NO. /a AN ORDINANCE AMENDING ORDINANCE NO. 2761, FOOD AND FOOD HANDLERS, BY REPEALING SECTION 1, DEFINITIONS, AND ENACTING IN LIEU THEREOF NEW SECTION 1, DEFINITIONS. BE IT ORDAINED by the City Council of the City of Waterloo, Iowa: That Section 11 Definitions, of Ordinance No. 2761, Food and Food Handlers, is hereby repealed; and that new Section 1, Definitions, is hereby enacted in lieu thereof as follows: Sec. 15-1. Definitions. For the purpose of interpretation and enforcement of the provisions of this chapter, the following words, terms, and phrases shall be deemed to have the following definitions: (a) Adulterated food: That which bears or contains any poisonous or deleterious substance in a quantity which may render the same injurious to health; that which bears or contains any added poisonous or deleterious substance for which no safe tolerance has been established by regulation, or which is in excess of such tolerance if such has been established; that which consists in whole or in part of any filthy, putrid, or decomposed substance; that which has been processed, prepared, packed, or held under unsanitary conditions whereby the same may have become contaminated with filth or whereby the same shall have been rendered injurious to health; that which is in whole or in part the product of a diseased animal or an animal which has died otherwise than by slaughter; or that whose container is composed in whole or in part of any poisonous or deleterious substance which may render the contents thereof injurious to health. (b) Approved: That which is acceptable to the Waterloo Department of Health and Sanitation, based on its determination as to the conformance with appropriate standards and good public health practice. (c) Caterer: Any person who is engaged in the preparation, serving, or handling of food for remuneration at any location in the City of Waterloo other than one for which a food service permit has been issued by the Waterloo Department Of Health and Sanitation in said person's name or the name of his establishment. (d) City: The Incorporated City of Waterloo, Iowa, and when preceeded by the words "in" or "within" the corporate limits thereof. (e) Closed: Fitted together snuggly, leaving no openings large enoughto permit the entrance of vermin. (f) Corrosion-resistant material: That which maintains its original surface characteristics under prolonged influence of the food, cleaning compounds, and sanitizing solutions which shall come in contact with the same. (g) OF: Degrees Fahrenheit. (h) Easily cleanable: That which is readily accessible and of such material and finish and so fabricated that residue remaining thereon can be completely removed by normal cleaning methods. (i) Employee: Any person working in a food service establishment who transports food or food containers therein, engaged in food preparation, or service therein, comes in contact with any food utensils and/or equipment, and/or supervises the handling of food or drink therein. (j) Equipment: All stoves, ranges, hoods, meat blocks, tables, counters, refrigerators, sinks, dishwashing machines, steam tables, and other similar items other than utensils, used in the operation of a food service establishment. (k) Food: Any raw, cooked, or processed edible substance, beverage, or ingredient used or intended for use, or for sale in whole or in part for human consumption; drugs and medicines are hereby specifically excluded. (1) Food contact surfaces: Those surfaces of equipment and utensils with which food normally comes in contact; also, those surfaces with which food may come in contact and drain back onto surfaces normally in contact with food. (m) Food processing establishment: Any commercial establishment in which food is processed or otherwise prepared and packed for human consumption. (n) Food service establishment: Any fixed or mobile restaurant, coffee shop, short-order cafe, luncheonette, grill, tea room, sandwich shop, soda fountain, tavern, bar, cocktail lounge, nightclub, roadside stand, industrial feeding establishments, any private, public, or non- profit organization or institution routinely serving food, catering kitchen, commissary, or similar place in which food or drink is prepared for sale or for service on the premises or elsewhere, and any other eating or drinking establishments or operation where food is served or provided for consumption by the public, with or without charge, and any warehouse, storage area, or food distribution center. (o) Health authority: The board of health of the City of Waterloo, Iowa, and the Waterloo Department of Health and Sanitation, or its authorized representatives acting under and pursuant to order and/or authority of said department. (p) Itinerant caterer: Any caterer who does not maintain a permanently located food service establishment with the city. (q) Kitchenware: All multiuse utensils other than tableware used in the storage, preparation, conveyance, or serving of foods. (r) Misbranded: The presence of any written, printed, or graphic matter, on or accompanying food or containers of food, which is false or misleading, or which violates any applicable labeling requirements. (s) Perishable food: Any food of such type or in such condition as to be subject to spoilage. (t) Person: Any individual, firm, partnership, company, corporation, trustee, association, or any public or private entity. (u) Potentially hazardous food: Any perishable food which consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, or other ingredients capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms. (v) Safe temperature: when applicable to potentially hazardous food, shall be temperature of forty-five (45) degrees Fahrenheit or below for temporary cold storage and one hundred forty (140) degrees Fahrenheit or above for temporary warm storage. (w) Sanitization: The effective bactericidal treatment of clean surfaces of equipment and utensils by a process which has been approved by the health authority as being effective in destroying microorganisms, including pathogens. (x) Sealed: Free of cracks or other openings which permit the entry or passage of moisture. (y) Single-service articles: Cups, containers, lids, or closures; plates, knives, forks, spoons, stirrers, paddles; straws, placemats, napkins, doilies, wrapping material; and all similar articles which are constructed wholly or in part from paper, paperboard, molded pulp, foil, wood, plastic, synthetic, or other readily destructible materials, and which are intended by the manufacturer and generally recognized by the public as for one-time usage only, then to be discarded. (z) Tableware: All multiuse eating and drinking utensils, including flatware, such as knives, forks, and spoons. (aa) Temporary food service establishment: Any food service establishment which operates at a fixed location for a temporary period of time, not to exceed two (2) weeks, in connection-with a fair, carnival, circus, public exhibition, or similar transitory gathering. • r (bb) Temporary food service establishment on public property: Any food service establishment which operates at a fixed location for a temporary period of time, on publicly owned property with the written authorization of the public body, not to exceed nine (9) months; the effective period of the permit shall be specified in the permit by the issuing authorities. (cc) Utensil: Tableware and kitchenware used in the storage, pre- paration, conveyance, or serving of food. (dd) Vending machine: Any self-service device which, upon insertion of a coin or token, or by other similar means, dispenses unit servings of food, either in bulk or in packages without the necessity of replenishing the device between each vending operation. (ee) Vending machine location: The room, enclosure, space or area where one or more vending machines are installed and operated. (ff) wholesome: Sound condition, clean, free from adulteration, and otherwise suitable for use as human food. PASSED AND ADOPTED by the City Council this 444t day of , 1976, and approved by the Mayor this day of , 176T. 3AV� Leo P. Rooff, Ma o ATTEST: ` Katherine Gibbs, City Clerk H`z' Ht70H zr � z o r� rtdC-1z H�4 LTJ O LMI Crl H ttrJHzI'D ozo IMI o un z1 t7J m 6 ZH z H LTJ H H a z z o ry HM LTJ N H v t7 z o� txj H H t+iH- H H z o tt Hz o H cn O H- t7 O yy czn z � C7 t7 m 'TJ z0 � 0 w