§ 10-36. Definitions.

The following definitions shall apply in the interpretation and the enforcement of this division:

Adulterated: The condition of a food:

(1)

If it bears or contains any poisonous or deleterious substance in a quantity which may render it injurious to health;

(2)

If it bears or contains 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;

(3)

If it consists in whole or in part of any filthy, putrid or decomposed substance, or if it is otherwise unfit for human consumption;

(4)

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;

(5)

If it is in whole or in part the product of a diseased animal which has died otherwise than by slaughter; or

(6)

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: Acceptable to the city sanitarian based on his determination as to conformance with appropriate standards and good public health practice.

City sanitation: The city sanitarian of the City of Texarkana or his designated representative.

Closed: Fitted together snugly, leaving no openings large enough to permit the entrance of vermin.

Corrosion-resistant material: A material which maintains its original surface characteristics under prolonged influence of the food, cleaning compounds and sanitizing solutions which may contact it.

Easily cleanable: Readily accessible and of such material and finish, and so fabricated that residue may be completely removed by normal cleaning methods.

Employee: Any person working in a food service establishment 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: All stoves, ranges, hoods, meat blocks, tables, counters, refrigerators, sinks, dishwashing machines, steamtables and similar items, other than utensils, used in the operation of a food service establishment.

Food: 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: 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: A commercial establishment in which food is processed or otherwise prepared and packaged for human consumption.

Food service establishment: 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 establishment; 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 establishment or operation where food is served or provided for the public with or without charge.

Kitchenware: All multi-use utensils other than tableware used in the storage, preparation, conveying or serving of food.

Misbranded: 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 labelling requirements.

Perishable food: Any food of such type or in such conditions as may spoil.

Person: An individual or a firm, partnership, company, corporation, trustee, association or any public or private entity.

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.

Safe temperatures (as applied to potentially hazardous food): Temperatures of forty-five (45) degrees Fahrenheit or below, and one hundred forty (140) degrees Fahrenheit or above.

Sanitize: Effective bactericidal treatment of clean surfaces of equipment and utensils by a process which has been approved by the city sanitarian as being effective in destroying microorganisms, including pathogens.

Sealed: Free of cracks or other openings which permit the entry or passage of moisture.

Single-service articles: 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, paperboard, 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 (1) usage only, then to be discarded.

Tableware: All multi-use eating and drinking utensils, including flatware (knives, forks and spoons).

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.

Utensil: Any tableware and kitchenware used in the storage, preparation, conveying or serving of food.

Wholesome: In sound condition, clean, free from adulteration and otherwise suitable for use as human food.

(Ord. No. H-94, § A, 5-4-70; Code 1961, § 10-35)