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1972-011ORDINANCE NO. 72 11 TEMPORARY FOOD- SERVICE ESTABLISHMENTS BE IT ORDAINED BY THE PRESIDENT AND BOARD OF TRUSTEES OF THE VILLAGE OF BUFFALO GROVE, COOK AND LAKE COUNTIES, ILLINOIS SECTION 1. DEFINITIONS. Whenever, in this Ordinance, the following terms are used, they shall have the.meanings respectively ascribed to them in this section: Adulterated shall mean the condition of food (a) if it bears or contains any poisonous or deleterious substance in a quantity which may render it injurious to health; (b) if it bears or con- tains any added poisonous or deleterious substance for which no safe tolerance has. been established by regulation, or in excess of such tolerance if one has been established by regulation, or in excess of such. tolerance if one has been established; (c) if it consists in whole or in part of any filthy, putrid, or decomposed substance, or if it is otherwise unfit for human consumption; (d) if it has been processed, prepared, packed, or held under insanitary conditions, whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health;. (e) if it is in whole or in part the product of a diseased animal, or an animal which has died otherwise than by slaughter; or (f) if its container is composed in whole or in part of any poisonous or deleterious substance -which may render the.contents injurious to health. Approved shall mean acceptable to the health authority based on his determination as to conformance with appropriate standards and good public health practices. Closed shall mean fitted together snugly leaving no openings large enough to permit the entrance of vermin. Corrosion- resistant material shall mean a material which main - tains its original surface characteristics under prolonged influence of the food, cleaning compounds, and sanitizing solutions which may contact it. Easily cleanable shall mean readily accessible and of such material and finish, and so fabricated, that residue may be com- pletely removed by normal cleaning methods. Employee shall mean any person working in a food - service estab- lishment who transports food or food containers, who engages in food preparation or service, or who comes in contact with any food utensils or equipment. Equipment shall mean all stoves, ranges, hoods, meatblocks, tables, counters, refrigerators, sinks, dishwashing machines, steam tables and similar items, other than utensils, used in the operation of a food - service establishment. Food shall mean any raw, cooked, or processed edible substances, beverage or ingredient used or intended for use or for sale in whole _ or in part for human consumption. Food - contact surfaces shall mean those surfaces of equipment and utensils with which food normally comes in contact, and those surfaces with which food may come in contact and drain back onto surfaces normally in contact with food. Food- processing establishment shall mean a commercial estab- lishment in.which food is processed or otherwise prepared and packaged for human consumption. Food- service establishment shall mean any fixed or mobile restaurant; coffee shop; cafeteria; short -order cafe; luncheonette; grill; tearoom; sandwich shop; soda fountain; tavern.bar;,cocktail -2- r� lounge; nightclub; roadside stand; industrial feeding establish- ment; private, public, or nonprofit 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 establish- ment or operation where food is served or provided for the public with or without charge. Health authority shall mean the Health Officer of the Village of Buffalo Grove, Illinois, or his designated representative. Kitchenware shall mean all multi -use utensils other than tableware used in the storage, preparation, 'conveying or serving of food. Misbranded shall mean the presence of any written, printed, or graphic matter, upon or accompanying food or containers of food, which is false or misleading, or which violates any applicable state or local requirements.on labelling. Perishable food shall mean any food of such type or in such .condition as may spoil. Potentially hazardous food shall mean 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 support- ing rapid and progressive growth.of infectious or taxi.genic micro- organisms. Safe temperatures, as applied to potentially hazardous food, shall mean temperatures of forty -five (45) degrees Fahrenheit or below, and one hundred and forty (140) degrees Fahrenheit or above. Sanitize shall mean 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. Sealed shall mean free of cracks or other openings which permit the entry or passage of moisture. Single- service articles shall mean cups, containers, lids or closures; plates, knives, forks,'spoons, stirrers, paddles, straws, place mats, napkins, doilies, wrapping materials; and all similar articles which are constructed wholly or in part°. from paper, paper- board, molded pulp, foil, wood, plastic, synthetic, or other readily destructible materials, and which.are intended by the manufacturers and generally recognized by the public as for one usage only, then to.be discarded. Tableware shall.mean'all multi -use eating and drinking utensils, including flatware (knives, forks, and spoons) Temporary food- service establishment shall mean any food- service establishment which operates at a fixed location for a temporary period of time, not to exceed two (2) weeks, in connec- tion with a fair, carnival, circus, public exhibition, or similar transitory gathering. Utensil shall mean any tableware and kitchenware used in the storage, preparation, conveying, or serving of food.. Wholesome shall mean in sound condition, clean, free from adulteration, and otherwise suitable for use as human food. SECTION 2. TEMPORARY FOOD- SERVICE ESTABLISHMENTS. (a) All food including meat, milk, vegetables, etc. shall be obtained from source complying with applicable State Laws and Regulations, and only food which is clean, wholesome and free from adulteration and misbranding shall be sold or served. All fruits and vegetables shall be washed before being used. Home- canned foods shall not be used. All stands which freeze dairy products must have.a °'Certificate of Approval" from the Division of Food and Drugs, State of Illinois. -4- (b) The preparation of potentially hazardous food, such as creamfilled pastries, custards, and similar products, and meat, poultry., and fish in the form of salads or sandwiches, shall be prohibited; provided that this prohibition shall not apply to ham- burgers, frankfurters, and other food which, prior to service, re- quires only limited preparation, such as seasoning and cooking. All poultry must be fried or broiled. Chicken pies, fricassee of chicken or chicken with noodles and other similar food items prepared with or from poultry products are prohibited. All hamburger intended for use shall be purchased in patty form only. All hams includ- ing "pre - cooked" hams shall be thoroughly cooked prior to serving. (c) All food prepared one day shall not be retained and served the following day or thereafter. (d) Potentially hazardous food shall be stored and displayed at 45 degrees Fahrenheit or below, or 140 degrees Fahrenheit or above, whichever is applicable. (e) Ice which will be consumed or which will come in contact with food shall be obtained from an approved source in chipped, crushed or cubed form, packaged in single service, - sealed con - tainer-bags. Necessary precautions shall betaken to prevent the contamination of the ice during storage or serving. Hand dipping. is prohibited. (f) The handling or serving of all food shall be accomplished by the appropriate use of utensils such as scoops, tongs, spoons, and forks or approved food paper -wrap. (g) All food on display, such as cotton candy, candied apples, candy and.other foods shall be adequately covered or be individual-, ly packaged to prevent. contamination from dust and other elements. Effective shielding must be provided consisting of glass or other suitable materials where necessary to prevent contamination of food and food preparation equipment from dust,-rain, flies, insects, con- sumer handling and other elements. -5- (h) There shall be no wet storage of packaged foods and bev- erages except botted or canned beverages may be stored in water, �- providing the top of the bottle or can is not submerged and that a chlorine residual of at least 50 parts per million is maintained. (i) Sugar, mustard, ketchup and other condiments shall be individually packaged or dispensed from an approved dispenser. Open, common serving containers are strictly prohibited. (j) All equipment and facilities must be kept clean and in a sanitary condition. Only equipment which is safe, in good repair., and cleanable shall be used. Food contact surfaces in food pre - paration areas shall be smooth. Counters and shelving are to be kept clean and presentable at all times. Approved utensil wash- ing and sanitizing facilities shall be provided. All multi -use utensils following washing and rinsing must be sanitized by immersion in hot water at 180 degrees Fahrenheit for at least one minute or immersed in an approved chemical sanitizing solution for at least one minute. i (k) All liquid waste shall be disposed into public sewers or approved private facilities. Two chemical rest rooms shall be provided, one for women and one for men, for each group of con - cessions, booths or rides, totalling 15 or a fraction thereof, and be maintained in a clean and sanitary way at all times. All gar- bage shall be kept in tightly covered water -tight washable con - tainers until removed. All rubbish, paper, and boxes must be stored in a manner which does not cause an unsightly or unsanitary situation. The grounds immediately surrounding the establishment . shall be kept free of food scraps, paper, etc. An adequate number of garbage and rubbish containers shall be provided. All garbage and.refuse will be collected., .transported, and disposed of in an approved way. -6- , (1) Strict attention shall be given to personal hygiene. Per- sons with boils, cuts, respiratory infections and communicable dis- ease shall not be working in the stand at any phase of food handling. Fingernails shall be trimmed; hands and arms shall be clean and washed before starting work, after using the toilet, and at other times as necessary. Clean outer garments shall be worn. The hair must be kept restrained (hairnets and caps are recommended). The use of tobacco in the stand in any form shall not be permitted. Hand washing facilities shall be provided in each stand or estab- lishment. Such facilities shall consist of water, for washing and rinsing of hands, soap, and single service paper towels. (m) All food stands shall be located at a safe and reasonable distance from toilet facilities, animals or their enclosures, and _ other potential fly- breeding areas. (n) Floors shall be of tight wood, asphalt, or other clean - able material; provided that the health authority may accept dirt or gravel - covered floors when graded to preclude the accumulation .of liquids and covered with removable, cleanable, wooden platforms or duckboards. Walls and ceilings shall be so constructed as to minimize the entrance of flies and dust. Temporary construction may be accepted. Ceilings may be of wood, canvas, or other materials which protect the interior of the establishment from the elements, and walls may be of such materials or of sixteen (16) mesh screening or equivalent. When flies are prevalent, counter service openings shall either be equipped with self- closing, fly -tight doors, or the opening protected by effective fans. Where fans are used for this purpose, the size of,the opening shall be so limited that the -fans employed will effect- ively prevent the entrance of flies. -7` (o) Any other requirement deemed necessary by the health, authority to protect the public health in view of the particular nature of the food - service operation shall be met. SECTION 3. LICENSE It shall be unlawful to operate a temporary food establish- ment described herein unless a Business license is first secured and the provisions of this and all other applicable ordinances are fully complied with. Applications shall be made to the Village Clerk and shall recite the name and address of the owner, and such other information that is required. .SECTION 4. PENALTIES Any person who violates any of the provisions of this ordin- ance shall be guilty of a misdemeanor and, upon conviction thereof, shall be punished by a fine of not more than $500.00 for each day that the violation exists, in addition thereto, such persons may be enjoined from continuing such violations. Each day that a violation continues to exist shall constitute a separate offense. The President may revoke a license issued hereunder for any viola- tion of this Ordinance in addition to any fine imposed. SECTION 5. VALIDITY Should any section, paragraph, sentence, clause, or phrase of this Ordinance be declared unconstitutional or invalid for any reason, by a court of competent jurisdiction, the remainder of said ordinance shall not be effected thereby. SECTION 6. This ordinance shall be in full force and effect from and after its passage, approval and publication according to law., AYES: NAYES : _____« ----- ABSENT: PASSED: • • ORDINANCE NO. 72 11 TEMPORARY FOOD - SERVICE ESTABLISHMENTS BE IT ORDAINED BY THE PRESIDENT AND BOARD OF TRUSTEES OF THE VILLAGE OF BUFFALO GROVE, COOK AND LAKE COUNTIES, ILLINOIS SECTION 1. DEFINITIONS. Whenever, in this Ordinance, the following terms are used, they shall have the meanings respectively ascribed to them in this section: Adulterated shall mean the condition of food (a) if it bears ,or contains any poisonous or deleterious substance in a quantity .which may render it injurious to health; (b) if it bears or con- tains any added poisonous or deleterious substance for which no safe tolerance has. been established by regulation, or in excess of such tolerance if one has been established by regulation, or in excess of such tolerance if one has been established; (c) if it consists in whole or in part of any filthy, putrid, or decomposed substance, or if it is otherwise unfit for human consumption; (d) if it has been processed, prepared, packed, or held under insanitary conditions, whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health; (e) if it is in whole or in part the product of a diseased animal, or an animal which has died otherwise than by slaughter; or (f) if its container is composed in whole or in part of any poisonous or deleterious substance -which may render the contents injurious to health. Approved shall mean acceptable to the health authority based .on his determination as to conformance, with appropriate standards and good public health practices V ' I 0 Closed shall mean fitted together snugly leaving no openings large enough to permit the entrance of vermin. Corrosion- resistant material.shall mean a material which main- tains its original surface characteristics under prolonged influence of the food, cleaning compounds, and sanitizing solutions which may contact it. Easily cleanable shall mean readily accessible and of such material and finish, and so fabricated, that residue may be com- pletely removed by normal cleaning methods. Employee shall mean any person working in a food- service estab- lishment who transports food or food containers, who engages in food preparation or service, or who comes in contact with any food utensils or equipment. Equipment shall mean all stoves, ranges, hoods, meatblocks, tables, counters, refrigerators, sinks, dishwashing machines, steam tables and similar items, other than utensils, used in the operation of a food - service establishment. Food shall mean any raw, cooked, or processed edible substances, beverage or ingredient used or intended for use or for sale in whole or in.part for human consumption. Food - contact surfaces shall mean those surfaces of equipment and utensils with which food normally comes in contact, and those surfaces with which food may come in contact and drain back onto surfaces normally in contact with food. Food - processing establishment shall mean a commercial estab- lishment in.which food is processed or otherwise prepared and packaged for human consumption. Food - service establishment shall mean any fixed or mobile restaurant; coffee shop; cafeteria; short -order cafe; luncheonette; grill; tearoom; sandwich shop; soda fountain; tavern.bar;.cocktail. lounge; nightclub; roadside stand; industrial feeding establish- ment; private, public, or nonprofit 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 establish - ment or operation where food is served or provided for the public with or without charge. Health authority shall mean the Health Officer of the Village of Buffalo Grove, Illinois, or his designated representative. Kitchenware shall mean all multi -use utensils other than tableware used in the storage, preparation, conveying or serving of food. Misbranded shall mean the presence of any written, printed, or graphic matter, upon or accompanying food or containers of food, which is false or misleading, or which violates any applicable state or local requirements.on labelling. Perishable food shall mean any food of such type or in such condition as may spoil. Potentially hazardous food shall mean 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 support- ing rapid and progressive growth of infectious or taxigenic micro- organisms. I Safe temperatures, as applied to potentially hazardous food, shall mean temperatures of forty -five (45) degrees Fahrenheit or f s below, and one hundred and forty (140) degrees Fahrenheit or above. Sanitize shall mean 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. E. x t -3- { Sealed shall mean free of cracks or other openings which permit the entry or passage of moisture. Single- service articles shall mean cups, containers, lids or closures; plates,.knives, forks,:'spoons, stirrers, paddles, straws, place mats, napkins, doilies, wrapping materials; and all similar articles which are constructed wholly or in part from paper, paper- board, molded pulp, foil,'wood, plastic, synthetic, °or other readily destructible materials, and which are intended by the manufacturers and generally recognized by the public as for one usage only, then to be discarded. Tableware shall mean all multi -use eating and drinking utansils, including flatware (knives, forks, and spoons). Temporary food- service establishment shall mean any food- service establishment which operates at a fixed location for a temporary period of time, not to exceed two (2) weeks, in connec- tion with a fair, carnival, circus, public exhibition, or similar transitory gathering. Utensil shall mean any tableware and kitchenware used in the storage, preparation, conveying, or serving of food. Wholesome shall mean in sound condition, clean, free from i i adulteration, and otherwise suitable for use as human food. p SECTION 2. TEMPORARY FOOD- SERVICE ESTABLISHMENTS. (a) All food including meat, milk, vegetables, etc. shall be obtained from source complying with applicable State Laws and k Regulations, and only food which is clean, wholesome and free fi from adulteration and misbranding shall be sold or served. All F fruits and vegetables. shall be washed before being used. Home- F canned foods shall not be used. All stands which freeze dairy products must have a "Certificate of Approval" from the Division of Food and Drugs, State of Illinois. F f -4- (b) The preparation of potentially hazardous food, such as creamfilled pastries, custards, and similar products, and meat, poultry, and fish in the form of salads or sandwiches, shall be prohibited; provided that this prohibition shall not apply to ham - burgers, frankfurters, and other food which, prior to service, re- quires only limited preparation, such as seasoning and cooking. All poultry must be fried or broiled. Chicken pies, fricassee of chicken or chicken with noodles and other similar food items prepared with or from poultry products are prohibited. All hamburger intended for use shall be purchased in patty form only. All hams includ- ing "pre- cooked" hams shall be thoroughly cooked prior to serving. (c) All food prepared one day shall not be retained and served the following day or thereafter. (d) Potentially hazardous food shall be stored and displayed at 45 degrees Fahrenheit or below, or 140 degrees Fahrenheit or above, whichever is applicable. (e) Ice which will be consumed or which will come in contact with food shall be obtained from an approved source in chipped, crushed or cubed form, packaged in single service ,-sealed , _sealed con- tainer -ba s. Necessary y precautions shall be taken to prevent the contamination of the ice during storage or serving. Hand dipping, is prohibited. (f) The handling or serving of all food shall be accomplished by the appropriate use of utensils such as scoops, tongs, spoons, and forks or approved food paper wrap. f: (g) All food on display, such as cotton candy, candied apples, candy and other foods shall be adequately covered or be individual i ly packaged to prevent contamination from dust and other elements. k Effective shielding must be provided consisting of glass or other i suitable materials where necessary to prevent contamination of food and food preparation equipment from dust, rain, flies, insects, con K sumer handling and other elements. y' (h) There shall be no wet storage of packaged foods and bev- erages except botted or canned beverages may be stored in water, providing the top of the bottle or can is not submerged and that a chlorine residual of at least 50 parts per million is maintained. (i) Sugar, mustard, ketchup and other condiments shall be individually packaged or dispensed from an approved dispenser. Open, common serving containers are strictly prohibited. (j) All equipment and.facilities must be kept clean and in a sanitary condition. Only equipment which is safe, in good repair, and cleanable shall be used. Food contact surfaces in food pre - paration areas shall be smooth. Counters and shelving are to be i kept clean and presentable at all times. Approved utensil wash - ing and sanitizing facilities shall be provided. All multi -use utensils following washing and rinsing must be sanitized by immersion,in hot water at 180 degrees Fahrenheit for at least one E- minute or immersed in an approved chemical sanitizing solution for at.least one minute. r, (k) All liquid waste shal 1 be disposed into public sewers or approved private facilities. Two chemical rest rooms shall be provided, one for women and one for men, for each group of con - = cessions, booths or rides, totalling 15 or a fraction thereof, and r be maintained in a clean and sanitary way at all times. AlI gar - bage shall be kept in tightly covered water -tight washable con- n �. tainers tainers until removed. All rubbish, paper, and boxes must be R stored .in a manner which does not cause an unsightly or unsanitary f, situation. The grounds immediately surrounding the establishment shall be kept free of food scraps, paper, etc. An adequate number of garbage and rubbish containers shall be provided. All garbage f and refuse will be collected,'.transported, and disposed of in an approved way. y' i (1) Strict attention shall be given to•personal hygiene. Per- sons with boils, cuts, respiratory infections and communicable dis- ease shall not be working in the stand at any phase of food handling. Fingernails shall be trimmed; hands and arms shall be clean and washed before starting work, after using the toilet, and at other times as necessary. Clean outer garments shall be worn. The hair must be kept restrained (hairnets and caps are recommended). The use of tobacco'in the stand in any form shall not be permitted. Hand washing facilities shall be provided in each stand or estab- lishment. Such facilities shall consist of water, for washing and rinsing of hands, soap, and single service paper towels. i (m) All food stands shall be located at a safe and reasonable s distance from toilet facilities, animals or their enclosures, and other potential fly- breeding areas. k, (n) Floors shall be of tight wood, asphalt, or other clean- .r able material; provided that the health authority may accept dirt or gravel- covered floors when graded to preclude the accumulation of liquids and covered with removable, cleanable, wooden platforms or duckboards. Walls and ceilings shall be so constructed as to minimize the entrance of flies and dust. Temporary construction may be accepted. Ceilings may be of wood, canvas, or other materials which protect the interior of the establishment from the elements, and walls may be of such materials or of sixteen s (16) mesh screening or equivalent. When flies are prevalent, counter service openings shall either be equipped with self- - K closing, fly -tight doors, or the opening p g protected by effective i fans. Where fans are used for this purpose, the size of the opening shall be so limited that the -fans employed will effect F 1 ively prevent the entrance of flies. t (o) Any other requirement deemed necessary by the health authority to protect the public health in view of the particular nature of the food - service operation shall be met. SECTION 3. LICENSE It shall be unlawful to operate a temporary food establish- ment described herein unless a Business license is first secured and the provisions of this and all other applicable ordinances are fully complied with. Applications shall be made to the Village Clerk and shall recite the name and address of the owner, and such other information that is required. SECTION 4. PENALTIES Any person who violates any of the provisions of this ordin ance shall be guilty of a misdemeanor and, upon conviction thereof, shall be punished by a fine of not more than $500.00 for each day that the violation exists, in addition thereto, such persons may be enjoined from continuing such violations. Each day that a violation continues to exist shall constitute a separate offense. The President may revoke a license issued hereunder for any viola- tion of this Ordinance in addition to any fine imposed. SECTION 5. VALIDITY Should any section, paragraph, sentence, clause, or phrase of this Ordinance be declared unconstitutional or invalid for any reason, by a court of competent jurisdiction, the remainder of said ordinance shall not be effected thereby. q y f i ORDINANCE NO. 72 11 TEMPORARY FOOD- SERVICE ESTABLISHMENTS BE IT ORDAINED BY THE PRESIDENT AND BOARD OF TRUSTEES OF THE VILLAGE OF BUFFALO GROVE, COOK AND LAKE COUNTIES, ILLINOIS SECTION 1. DEFINITIONS. Whenever, in this Ordinance, the following terms are used, they shall have the meanings respectively ascribed to them in this section: Adulterated shall mean the condition of food (a) if it bears or contains any poisonous or deleterious substance in a quantity which may render it injurious to health; (b) if it bears or con- tains any added poisonous or deleterious substance for which no safe tolerance has been established by regulation, or in excess of such tolerance if one has been established by regulation, or in excess of such tolerance if one has been established; (c) if it consists in whole or in part of any filthy, putrid, or decomposed substance, or if it is otherwise unfit for human consumption; (d) if it has been processed, prepared, packed, or held under insanitary conditions, whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health; (e) if it is in whole or in part the product of a diseased animal, or an animal which has died otherwise than by slaughter; or (f) if its container is composed in whole or in part of any poisonous or deleterious substance which may render the contents injurious to health. Approved shall mean acceptable to the health authority based on his determination as to conformance with appropriate standards and good public health practices. 9 0 Closed shall mean fitted together snugly leaving no openings large enough to permit the entrance of vermin. Corrosion - resistant material shall mean a material which main- tains its original surface characteristics under prolonged influence of the food, cleaning compounds, and sanitizing solutions which may contact it. Easily cleanable shall mean readily accessible and of such material and finish, and so fabricated, that residue may be com- pletely removed by normal cleaning methods. Employee shall mean any person working in a food - service estab- lishment who transports food or food containers, who engages in food preparation or service, or who comes in contact with any food utensils or equipment. Equipment shall mean all stoves, ranges, hoods, meatblocks, tables, counters, refrigerators, sinks, dishwashing machines, steam tables and similar items, other than utensils, used in the operation of a food - service establishment. Food shall mean any raw, cooked, or processed edible substances, beverage or ingredient used or intended for use or for sale in whole or in part for human consumption. Food - contact surfaces shall mean those surfaces of equipment and utensils with which food normally comes in contact, and those surfaces with which food may come in contact and drain back onto surfaces normally in contact with food. Food - processing establishment shall mean a commercial estab- lishment in which food is processed or otherwise prepared and packaged for human consumption. Food - service establishment shall mean any fixed or mobile restaurant; coffee shop; cafeteria; short -order cafe; luncheonette; grill; tearoom; sandwich shop; soda fountain; tavern bar;.cocktail -2- 0 lounge; nightclub; roadside stand; industrial feeding establish- ment; private, public, or nonprofit 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 establish- ment or operation where food is served or provided for the public with or without charge. Health authority shall mean the Health Officer of the Village of Buffalo Grove, Illinois, or his designated representative. Kitchenware shall mean all multi -use utensils other than tableware used in the storage, preparation, conveying or serving of food. Misbranded shall mean the presence of any written, printed, or graphic matter, upon or accompanying food or containers of food, which is false or misleading, or which violates any applicable state or local requirements.,on labelling. Perishable food shall mean any food of such type or in such condition as may spoil. Potentially hazardous food shall mean 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 support- ing rapid and progressive growth of infectious or taxigenic micro- organisms. Safe temperatures, as applied to potentially hazardous food, shall mean temperatures of forty -five (45) degrees Fahrenheit or below, and one hundred and forty (140) degrees Fahrenheit or above. Sanitize shall mean 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. -3- Sealed shall mean free of cracks or other openings which permit the entry or passage of moisture. Single- service articles shall mean cups,, containers, lids or closures; plates, knives, forks, spoons, stirrers, paddles, straws, place mats, napkins, doilies, wrapping materials; and all similar articles which are constructed wholly or in part from paper, paper- board, molded pulp, foil, wood, plastic, synthetic, or other readily destructible materials, and which are intended by the manufacturers and generally recognized by the public as for one usage only, then to be discarded. Tableware shall mean all multi -use eating and drinking utensils, including flatware (knives, forks, and spoons). Temporary food - service establishment shall mean any food- service establishment which operates at a fixed location for a temporary period of time, not to exceed two (2) weeks, in connec- tion with a fair, carnival, circus, public exhibition, or similar transitory gathering. Utensil shall mean any tableware and kitchenware used in the storage, preparation, conveying, or serving of food. Wholesome shall mean in sound condition, clean, free from adulteration, and otherwise suitable for use as human food. SECTION 2. TEMPORARY FOOD- SERVICE ESTABLISHMENTS. (a) All food including meat, milk, vegetables, etc. shall be obtained from source complying with applicable State Laws and Regulations, and only food which is clean, wholesome and free from adulteration and misbranding shall be sold or served. All fruits and vegetables shall be washed before being used. Home - canned foods shall not be used. All stands which freeze dairy products must have a "Certificate of Approval" from the Division of Food and Drugs, State of Illinois. SS (b) The preparation of potentially hazardous food, such as creamfilled pastries, custards, and similar products, and meat, poultry, and fish in the form of salads or sandwiches, shall be prohibited; provided that this prohibition shall not apply to ham- burgers, frankfurters, and other food which, prior to service, re- quires only limited preparation, such as seasoning and cooking. All poultry must be fried or broiled. Chicken pies, fricassee of chicken or chicken with noodles and other similar food items prepared with or from poultry products are prohibited. All hamburger intended for use shall be purchased in patty form only. All hams includ- ing "pre- cooked" hams shall be thoroughly cooked prior to serving. (c) All food prepared one day shall not be retained and served the following day or thereafter. (d) Potentially hazardous food shall be stored and displayed at 45 degrees Fahrenheit or below, or 140 degrees Fahrenheit or above, whichever is applicable. (e) Ice which will be consumed or which will come in contact with food shall be obtained from an approved source in chipped, crushed or cubed form, packaged in single service, sealed con - tainer bags. Necessary precautions shall be taken to prevent the contamination of the ice during storage or serving. Hand dipping is prohibited. (f) The handling or serving of all food shall be accomplished by the appropriate use of utensils such as scoops, tongs, spoons, and forks or approved food paper- wrap. (g) All food on display, such as cotton candy, candied apples, candy and other foods shall be adequately covered or be individual- ly packaged to prevent contamination from dust and other elements. Effective shielding must be provided consisting of glass or other suitable materials where necessary to prevent contamination of food and food preparation equipment from dust, rain, flies, insects, con- sumer handling and other elements. -5- (h) There shall be no wet storage of packaged foods and bev- erages except botted or canned beverages may be stored in water, providing.the top of the bottle or can is not submerged and that a chlorine residual of at least 50 parts per million is maintained. (i) Sugar, mustard, ketchup and other condiments shall be individually packaged or dispensed from an approved dispenser. Open, common serving containers are strictly prohibited. (j) All equipment and facilities must be kept clean and in a sanitary condition. Only equipment which is safe, in good repair, and cleanable shall be used. Food contact surfaces in food pre- paration areas shall be smooth. Counters and shelving are to be kept clean and presentable at all times. Approved utensil wash- ing and sanitizing facilities shall be provided. All multi -use utensils following washing and rinsing must be.sanitized by immersion in hot water at 180 degrees Fahrenheit for at least one minute. or immersed in an approved chemical sanitizing solution for at Least one minute. (k) All liquid waste shall be disposed into public sewers or approved private facilities. Two chemical rest rooms shall be provided, one for women and one foremen, for each group of con - cessions, booths or rides, totalling 15 or a fraction thereof, and be maintained in a clean and sanitary way at all times. All gar- bage shall be kept in tightly covered water -tight washable con- tainers until removed. All rubbish, paper, and boxes must be stored in a manner which does not cause an unsightly or unsanitary situation. The grounds immediately surrounding the establishment shall be kept free of food scraps, paper, etc. An adequate number of garbage and rubbish containers shall be provided. All garbage and refuse will be collected, transported, and disposed of in an approved way. 0 0 (1) Strict attention shall be given to personal hygiene. Per- sons with boils, cuts, respiratory infections and communicable dis- ease shall not be working in the stand at any phase of food handling. Fingernails shall be trimmed; hands and arms shall be clean and washed before starting work, after using the toilet, and at other times as necessary. Clean outer garments shall be worn. The hair must be kept restrained (hairnets and caps are recommended). The use of tobacco in the stand in any form shall not be permitted. Hand washing facilities shall be provided in each stand or estab- lishment. Such facilities shall consist of water, for washing and rinsing of hands, soap, and single service paper towels. (m) All food stands shall be located at a safe and reasonable distance from toilet facilities, animals or their enclosures, and other potential fly- breeding areas. (n) Floors shall be of tight wood, asphalt, or other clean - able material; provided that the health authority may accept dirt or gravel- covered floors when graded to preclude the accumulation of liquids and covered with removable, cleanable, wooden platforms or duckboards. Walls and ceilings shall be so constructed as to minimize the entrance of flies and dust. Temporary construction may be accepted. Ceilings may be of wood, canvas, or other materials which protect the interior of the establishment from the elements, and walls may be of such materials or of sixteen (16) mesh screening or equivalent. When flies are prevalent, counter service openings shall either be equipped with self - closing, fly -tight doors, or the opening protected by effective fans. Where fans are used for this purpose, the size of the opening shall be so limited that the fans employed will effect- ively prevent the entrance of flies. -7- e (o) Any other requirement deemed necessary by the health authority to protect the public health in view of the particular nature of the food - service operation shall be met. SECTION 3. LICENSE It shall be unlawful to operate a temporary food establish- ment described herein unless a Business license is first secured and the provisions of this and all other applicable ordinances are fully complied with. Applications shall be made to the Village Clerk and shall recite the name and address of the owner, and such other information that is required. SECTION 4. PENALTIES Any person who violates any of the provisions of this ordin- ance shall be guilty of a misdemeanor and, upon conviction thereof, shall be punished by a fine of not more than $500.00 for each day that the violation exists, in addition thereto, such persons may be enjoined from continuing such violations. Each day that a violation continues to exist shall constitute a separate offense. The President may revoke a license issued hereunder for any viola- tion of this Ordinance in,addition to any fine imposed. SECTION 5. VALIDITY Should any section, paragraph, sentence, clause, or phrase of this Ordinance be declared unconstitutional or invalid for any reason, by a court of competent jurisdiction, the remainder of said ordinance shall not be effected thereby. M;C 0 S n VILLAGE OF BUFFALO GROVE ORDINANCE NO. ADOPTED BY THE PRESIDENT AND BOARD OF TRUSTEES OF THE VILLAGE OF BUFFALO GROVE THIS _ DAY OF , 197-`-. Published in pamphlet form by authority of the President and Board of Trustees of the Village of Buffalo Grove Cook and Lake Counties, Illinois, this day of 197-2,. Village Clerk i FA fiprTTnN 6- This Ordinance shall be in full force and effect from and after its passage, approval and publication according to law. AYES NAYES: ABSENT: (-J PASSED:' ATTEST: Clerk PUBLISHED: 0 0 ORDINANCE NO. 72 11 TEMPORARY FOOD- SERVICE ESTABLISHMENTS BE IT ORDAINED BY THE PRESIDENT AND BOARD OF TRUSTEES OF THE VILLAGE OF BUFFALO GROVE, COOK AND LAKE COUNTIES, ILLINOIS SECTION 1. DEFINITIONS. Whenever, in this Ordinance, the following terms are used, they shall have the meanings respectively ascribed to them in this section: Adulterated shall mean the condition of food (a) if it bears or contains any poisonous or deleterious substance in a quantity which may render it injurious to health; (b) if it hears or con- tains any added poisonous or id -leterious. substance for which no safe tolerance has been established by regulation, or in excess of such tolerance if one has -been established by regulation, or in excess of such tolerance if one has been established, (c) if it consists in whole or in part of any filthy, putrid, or decomposed substance, or if it is otherwise unfit for human consumpti.ony (d) if it has been processed, prepared, packed, or held under insanitary conditions, whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health; (e) if it is in whole or in past the product of a diseased animal, or an animal which has died otherwise than by slaughter or (f) if its container is composed in whole or in part of any poisonous or deleterious substance which may render the contents injurious to health. Approved shall mean acceptable to the health authority based on his determination as to conformance with appropriate standards and good public health practices. Closed shall mean fitted together snugly leaving no openings large enough to permit the entrance of vermin. Corrosion- resistant material shall mean a material which main- tains its original surface characteristics under prolonged influence of the food, cleaning compounds, and.sanitixing solutions which may contact it. Easily cleanable shall mean readily accessible and of such material and finish, and so fabricated, that residue may be com- pletely removed by normal cleaning methods. Employee shall mean any person working in a food - service estab- lishment who transports food or food containers, who engages in food preparation or service, or who comes in contact with any food utensils or equipment.. Equipment shall mean all stoves, ranges, hoods, meatblocks tables, counters, refrigerators, sings, dishwashing machines, steam tables and similar items, other than utensils, used in the operation of a food - service establishment. Food shall mean any raw, cooked, or processed edible substances, beverage or ingredient used or intended for use or for sale in whole or ir.;:part for human consumption. ..Food- contact surfaces shall mean hhose surfaces of equipment and utensils with which food normally comes in contact, and those surfaces with which food may come in contact and drain back onto surfaces normally in contact with food. Food - processing establishment shall mean a comMerciai *stab- lishment in which food is processed or otherwise prepared and packaged for human consumption. Food service establishment shalt mean any fixed or mobile restaurant; coffee shop, cafeteria; short -order cafe; luncheonette grill; tearoom; sandwich shop; soda fountain; tavern bar; cocktail -2- 0 0 lounge; nightclub; roadside stand; industrial feeding establish- sent; private, public, or nonprofit organization or institution routinely serving Food; catering kitchen; commissary or similar place in which food or drink is prepared for sales or for service on the premi Sealed shall mean free of cracks or other openings which permit the entry or passage of moisture. Single - service articles shall mean cups, containers, lids or closures; plates, knives, forks,Sspoons, stirrers -, paddles, straws, place mats, napkins, doilies, wrapping materials; and all similar articles which are , constructed wholly dr in part;'° from paper, paper - board, molded pulp, fail, wood, plastic, synthetic, or other readily destructible materials, and which are intended by the manufacturers and generally recognized by the public as for`one usage only, then to be discarded. Tableware shall mean all multi -use eating and drinking utansils, including flatware (knives, forks, and spoons) Tee orar food - service establishment shall mean any food- service establishment which operates at a fixed location for a temporary period of time, not to exceed two (l ") weeks, in connec- tion with a fair, carnival, circus, public exhibition, or similar transitory gathering. Utensil shall mean any tableware and kitchenware used in the storage., preparation, conveying, or serving of food. Wholesome shall mean in sound condition, 'clean, free from adulteration, and otherwise suitable for use as human food, SECTION Z. TEMPORARY FOOD- SRRVICH ESTABLISHMENTS, (a) All food including meat, milk, vegetables, etc. shah be obtained from source complying with applicable State Lars and Regulations, and only food -which is clean., wholesome and free from adulteration and m sbrandi.ng shall be sold or served. All fruits and vegetables shall be washed before being used. Home- canned foods shall not be used. All stands which.freete dairy products must have a "Certificate of Approvall from the Division of Food and Drugs, State of Illinois. ,q.. A (b) The preparation of potentially ;hazardous food, such as creamfi led pastries, custards, and similar products, and meat, poultry, and fish in the forts of salads or sandwiches, shall be prohibited; provided that this prohibition sha11 not apply to hang- burgers, frankfurters, and ether food which, prior to service,- re- quires only limited prezparation, such as seas,6ning and cooking. All poultry must be fried or broiled. Chicken pies, fticassee of chicken or chicken with noodles and other similar food items prepared with or from poultry products are prohibited'. All hamburger intended for use shall be purchased in patty form only. All hams includ- ing "pro-cooked" hams shall be thoroughly cooked prier to serving. (cj All food prepared one day sail not be retained and served the following day or thereafter. (d) Potentially hazardous food shall be stored and displayed at 45 degrees Fahrenheit or below, or 1+40 degrees Fahrenheit or above,-uhichever is applicable. (e) Ice which will be consumed or.which will come in contact with food shall.be obtained from an approved source in chipped, crushed or cubed form, packaged n single service, scaled con- tainer3bags. Aieeessary Precautions shall be taken to prevent the contamination of the i+ce.durng storage or serving. Hand dipping is prohibited. (f) The handling or serving of all food shall be accomplished by the appropriate use of utensils such as scoops, tongs$,sppons, and forks or approved food papaw wrap (g) All food on display, such as cotton candy, candied apples, candy and other foods shall be adequately covered or be individual- ly packaged to prevent contamination from dust and ether elements. Effective shielding .must be provided consisting of glass or other suitable materials where necessary to prevent contamination of food and food preparation equipment from dust, rain, flies, insects, con- sumer handling and other elements. .:S_ so (h) There shall be no wets torage of packaged foods and bev» era;ges except botted or canned beverages may be stored in water, providing the top of the bottle or can is not submerge *d and that a chlorine residual of at least $0 ports per million is maintained. M Sugar, mustard, Ketchup and other condiments shall be i.ndivtd-aally packaged or dispensed from an approved,dispenser. Open, common serving containers are strictly prohibited. j ) All equipment and. facilities must be kept clean and in a sanitary condition. Only equipment which is safe, in goad repair, and cleanable shall be used;. Pood contact surfaces in food pre. paration areas shall be smooth. Counters and shelving are to be kept clean and presentable at all times. Approved utensil wash -» ing and sanitizing facilities shall be provided. All multi -use utensils following washing and rinsing mast be sanitized by immersion in hot water at 180 degrees Fahrenheit for at least one minute or immersed in an approved chemical sanitizing s6lution for at least one minute. (k) All .liquid waste shall be disposed into public sewers or approved private facilities. Two .chemical rest grooms shall be provided, one for women and one for mean, for. each group of Con- cessions, booths or rides, totalling 15 or a fraction thereof, and be maintained in a clean and sanitary way at all tunes. All gar- bage shall be kept in tightly covered water - tight was con- to pers until. removed. All rubbish, paper, and boxes must be ,¢ stored in a- manner which does not cause an unsightly or unsanitary situation. The grounds immediately surrounding the establishment- shall be kept free of food scraps, piper, etc. An adequate number of garbage and rubbish containers shall be provided. All garbage and refuse will be collected, transported, and disposed of in an approved gray. y = � .- (1) Strict attention shall be given to personal hygiene. Per- sons with boils, cuts, respiratory infections and communicable dis- ease shall not be working in the stand at any phase of food handling. Fingernails shall be trimmed; hands and arms shall be clean and washed before starting work, after using the toilet, and at other times as necessary. Clean outer garments shall be worn. The hair must be kept restrained (hairnets and caps are recommended). The use of tobacco in the stand in any form shall not be permitted. Hand washing facilities shall be provided in each stand or estab- lishment. Such facilities shall consist of water, for washing and rinsing of hands, soap, and single service paper towels. (m) All food stands shall be located at a safe and reasonable distance from toilet facilities, animals er their enclosures, and other potential fly - breeding areas. (n) Floors shall be of tight wood, asphalt, or other clean- able material; provided that the he'alth authority may accept dirt or gravel- covered floors when graded to preclude the accumulation of liquids and wovered with removable, cleanable, wooden platforms or duckboards. Walls and ceilings shall be so constructed as to minimize the entrance of flies and dust. Temporary construction may be accepted. Ceilings may be of wood, canvas, or other materials which protect the interior of the establishment from the elements, and walls may be of such materials or of sixteen (16) mesh screening or equivalent. When flies are prevalent, counter service openings shall either be equipped wihh self - closing, fly -tight doors, or the opening protected by effective fans. Where fans are used for this purpose, the size of the opening shall be so limited that the fans employed will effect- ively prevent the entrance of flies. -7- (o) Any other requirement deemed necessary by the health authority to protect the public health in view of the particular nature of the food - service operation shall be met. SECTION 3. LICENSE It shall be unlawful to operate a temporary food establish- ment described herein unless a Business license is first secured and the provisions of this and all other applicable ordinances are fully complied with. Applications shall be made to the Village Clerk and shall recite the name and address of the owner, and such other information that is required. SECTION 4. PENALTIES Any person who violates any of the provisions of this ordin- ance shall be guilty of a misdemeanor and, upon conviction thereof, shall be punished by a fine of not more than 9500.00 for each day that the violation exists, in addition thereto, such persons may be enjoined from continuing such violations. Each day that a violation continues to exist shall constitute a separate offense. The President may revoke a license issued hereunder for any viola- tion of this Ordinance in addition to any fine imposed. SECTION 5. VALIDITY Should any section, paragraph, sentence, clause, or phrase of this Ordinance be declared unconstitutional or invalid for any reason, by a court of competent jurisdiction, the remainder of said ordinance shall not be effected thereby. -8- SECTION 6. This Ordinance shall be in full force and effect from and after its passage, approval and publication according to law. AYES: 6 _ NAYES: U_-___ ABSENT: () PASSED: r� l / %< ATTEST: Clerk PUBLISHED: -9- Legal Notice On April 3, 1972, the President and Board of Trustees of the Village 'l of Buffalo Grove approved Ordi- nance No. 0 -72 -13 (Food Vending Ve- hicle Ordinance) and Ordinance No. 0 -72 -11 (Temporary Food - Service Es- I C:E 2 d 1FIC:ATE ®r P"J' SLIC:AT1G ?1 tablishments). These ordinances are available in pamphlet form from the Village Clerk, 50 Raupp Blvd., Buf- falo Grove. PADDOCK PUBLICATIONS, INC. Published in the Herald of Buffalo Grove April 25, 9172. A Corporation organized and existing under and by virtue of the laws of the State of Illinois, DOES HEREBY CERTIFY That it is the publisher of Buffalo Grove Herald That said Bu f f a l o C-r o y e Herald is a secular newspaper and has been published daily in the Village Ritf flF���ra"C�V , County of Cook and State of Illinois, continuously for more than one year prior to, on and since the date of the first publication of the notice hereinafter referred to and is of gen- eral circulation throughout said Village, County and State. I further certify that Buffalo Grove Herald is a newspaper as defined in "an Act to revise the law in relation to notices" as amended by Act approved July 17, 1959 —Ill. Revised Statutes, Chap. 100, Para. 1 and 5. That a notice of which the annexed printed slip is a true copy, was published in Buffalo Grove Herald said on the 2 5th day of rip r 11 , A.D. 19-7 —2. . IN WITNESS WHEREOF, the undersigned, the said PADDOCK PUBLICA- TIONS, Inc., has caused this certificate to be signed and its corporate seal afi x- ed hereto, by MARGIE FLANDERS, its Treasurer, at Arlington Heights, Illinois, this 25th day of April , A.D. 19 72 PADDOCK PUBLICATIONS, INC. f By��� i ��'� • )1 /(� e, ��i'� Treasurer.