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<br />J <br />.,.'1-"" <br /> <br />co~--{ <br /> <br />64c~~~~:: ~, <br /> <br />SECTION 400 - LICENSING AND REGULATING THE SALE AND <br />CONSUMPTION OF INTOXICATING LIQUOR <br /> <br />400.01 Definition of Terms. Unless the context otherwise <br />indicates, the following terms have the meanings stated. <br /> <br />Subd. <br />glass for <br />only. <br /> <br />1 <br />the <br /> <br />On-sale. The <br />consumption on <br /> <br />sale <br />the <br /> <br />of liquor by the <br />licensed premises <br /> <br />Subd.2 Off-sale. The sale of liquor in <br />original packages in retail stores for consumption off <br />or away from the premises where sold. <br /> <br />Subd. 3. Exclusi ve Liquor Store. An on-sale or <br />off-sale, or combination of on-sale and off-sale, <br />establishment used exclusively for the sale of <br />intoxicating liquor at retail and under the control <br />of an individual owner or manager and as an incident <br />thereof may also sell tobacco products, ice, beverages <br />for mixing with intoxicating liquor, liqueur-filled <br />candies, food products that contain more than one-half <br />of one percent alcohol by volume, cork extraction <br />devices, books and videos on the .use of alcoholic <br />beverages, and home brewing equipment. An exclusive <br />liquor store includes an on-sale or combination on- <br />sale and off-sale establishment operating a restaurant <br />or selling food for consumption on the premises when <br />authorized by the City. <br /> <br />Subd. 4. Intoxicating Liquor. Ethyl alcohol, <br />and any distilled, fermented, spirituous, vinous or <br />malt beverage containing in excess of three and two- <br />tenths (3.2) percent of ethyl alcohol by weight. <br /> <br />Subd. 5. Restaurant. any establishment under <br />the control of a single proprietor or manager, having <br />appropriate facilities for the serving of meals, and <br />where, in consideration of payment therefore, meals <br />are regularly served at tables to the general public, <br />and which employs an adequate staff to provide the <br />usual and suitable service to its guests, and the <br />principal part of the business of which is the serving <br /> <br />Chapter 4 <br /> <br />1 <br />