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Decker 14, 1979 <br />TO: Jim Andre <br />FROM: Walter Joe <br />sue: Fbod service sanitation Code <br />In 1965, the first and testing food service sanitation fie. (Chapter 110) <br />was acted by the City Council, At that tine there were approximately 48 <br />food licenses of which 30 -- 32 wexe classified as restaurants O <br />Presently the follcwing places are licenses as f establishvents and are <br />classified accordingly: <br />Restaurants <br />84 <br />Groceries <br />19 <br />Gandy <br />13 <br />Pressing <br />-9 <br />Bakeries <br />Deli <br />1 <br />tal 129 <br />Also, five (5) rrore restaurants are in the planning or construction phase <br />The present ordinance is outdated and in several areas does not address the <br />new technology and rrethods of preparing and serving foods to the custorer. . <br />The proposed new is, mstl n�i.nor, i . e . , defining, wiping clothes, - <br />thawing frozen foods, errplo ees' handwashing, errployee lounges and lockers, <br />etc. aid. in understanding these req=e mts by th industry and the public <br />health official <br />A new requirevent is �ustr self inspection which they mst do and also kzep <br />a record for review by the health official. Presently 75 - 0% of the <br />restaurant operators have their oun inspection form-s and may or may not have <br />a record to verify this, <br />.ere is one major change which states that at least one person in a <br />managerial position mist have a certificate of having attended educational <br />ratings as defined below: <br />Sect-ion 3.-501 is added to read as fol.lcws <br />3,501 l,o ee Education, <br />All food service estahlishmxmts (except candy, nutritional <br />food, groceries only, or estahlishrents processing and <br />paging foods) shall have in its eWloyirent at all tines, <br />at least one owner or manager certified as wing success- <br />fully corrpl eted the executive ive training course known as the <br />