Ordinance No. 1080
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ORDINANCE NO. 1080
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AN ORDINANCE OF THE CITY COUNCIL OF THE CITY OF
VERNON AMENDING THE CODE OF THE CITY OF VERNON,
CALIFORNIA, 1959, BY (1) REPEALING CHAPTER 11, FOOD
VENDING VEHICLES AND FOOD HANDLING ESTABLISHMENTS,
AND ARTICLE 4 OF APPENDIX V, REGULATIONS FOR CATERER
AND CATERING VEHICLES (RETAIL FOOD VEHICLES) OF THE
CODE OF THE CITY OF VERNON, CALIFORNIA, 1959; (2)
ADDING A NEW CHAPTER 11 THERETO ADOPTING A FOOD
PROTECTION PROGRAM FOR THE CITY OF VERNON; AND (3)
AMENDING SECTIONS 13.6 AND 13.7 OF THE CODE OF THE
CITY OF VERNON, CALIFORNIA, 1959 RELATING TO HEALTH
PERMITS; DEFINING THE TERMS USED IN THE ORDINANCE;
PROVIDING FOR ITS ENFORCEMENT; PRESCRIBING PENALTIES
FOR VIOLATIONS; AND REPEALING ALL ORDINANCES OR
PARTS OF ORDINANCES IN CONFLICT HEREWITH
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11 WHEREAS, on December 15, 1998, the City Council of the City
12 of Vernon approved Resolution No. 7250 adopting Regulations for the
13 City of Vernon Food Handler Training and Certification Program; and
14 WHEREAS, Chapter 11 and Article 4 of Appendix V of the Code
15 of the City of Vernon, California, 1959, contain various provisions on
16 food vending vehicles, food handling establishments and regulations
17 for caterers and catering vehicles (retail food vehicles), some of
18 which need to be clarified, amended, and/or codified; and
19 WHEREAS, Section 13.7 of the Code of the City of Vernon
20 identifies certain businesses or vehicles which are required to obtain
21 a health permit in addition to any other permit or license required by
22 the City of Vernon or any other public jurisdiction; and
23 WHEREAS, the businesses and vehicles subject to the
24 requirements of Section 13.7 are more particularly defined in Section
25 13.6 of said Code; and
26 WHEREAS, terminology relating to food vending vehicles, food
27 handling establishments and regulations for caterers and catering
28 vehicles (retail food vehicles), in Sections 13.6 and 13.7 has become
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1 outdated and should be harmonized with the terminology used in the
2 proposed amendments to Chapter 11 of the Vernon City Code; and
3 WHEREAS, Lewis J. Pozzebon, Director of Environmental Health,
4 has recommended that the existing Chapter 11, Food Vending Vehicles
5 and Food Handling Establishments, Article 4 of Appendix V, Regulations
6 for Caterer and Catering Vehicles (Retail Food Vehicles) and Sections
7 13.6 and 13.7 (Health Permits) of the Code of the City of Vernon,
8 California, 1959, be revised, consolidated and updated to reflect new
9 food protection laws and to standardize the City of Vernon's wholesale
10 food protection program with other local environmental health
11 departments; and
12 WHEREAS, the City Council has determined that certain changes
13 to existing City ordinances are necessary in order to implement the
14 goals and policies of a food protection program. .
15 THE CITY COUNCIL OF THE CITY OF VERNON HEREBY ORDAINS:
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SECTION 1: The City Council of the City of Vernon hereby
17 finds and determines that the recitals contained hereinabove are true
18 and correct.
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SECTION 2: The City Council of the City of Vernon hereby
20 repeals Chapter 11, Food Vending Vehicles and Food Handling
21 Establishments, of the Code of the City of Vernon, California, 1959.
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SECTION 3: The City Council of the City of Vernon hereby
23 repeals Article 4 of Appendix V, Regulations for Caterer and Catering
24 Vehicles (Retail Food Vehicles), of the Code of the City of Vernon,
25 California, 1959.
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SECTION 4: The City Council of the City of Vernon hereby
27 amends the Code of the City of Vernon, California, 1959, by adding
28 Chapter 11, Food Protection Program, of the Code of the City of
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1 Vernon, California, 1959, as set forth in Exhibit "A" which is
2 attached hereto and made a part hereof by reference.
3 SECTION 5: The City Council of the City of Vernon hereby
4 amends the Code of the City of Vernon, California, 1959, by deleting
5 Sections 13.6 and 13.7 in their entirety and adding new Sections 13.6
6 and 13.7 (Health Permits) to the Code of the City of Vernon,
7 California, 1959, as set forth in Exhibit "B" which is attached hereto
8 and made a part hereof by reference.
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SECTION 6: Any ordinance or parts of ordinances in conflict
10 with this Ordinance are hereby repealed, specifically those portions
11 of Ordinance Nos. 708, 794, 853, 932 and 1071 that are in conflict.
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SECTION 7: If any section, subsection, sentence, clause,
13 phrase or word of this Ordinance is for any reason held to be void or
14 unconstitutional, such decision shall not affect the validity of the
15 remaining portions of this Ordinance; it being the intention of the
16 City Council of the City of Vernon to pass and adopt this Ordinance
17 and each section, subsection, sentence, clause or phrase thereof
18 irrespective of the fact that one or more of the sections,
19 subsections, clauses, sentences or phrases thereof may be declared to
20 be invalid or unconstitutional.
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SECTION 8: There being no newspaper printed, published or
22 circulated in the City of Vernon, the City Clerk is hereby directed to
23 certify to the passage of this Ordinance and shall post the same, or
24 cause the same to be posted, within fifteen (15) days after its
25 passage in accordance with Section 36933 of the Government Code, in
26 three (3) of the most public places in the City of Vernon, to wit: the
27 northwest corner of 38th Street and Santa Fe Avenue, the northeast
28 corner of Leonis Boulevard and Pacific Boulevard, and on the bulletin
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1 board in the lobby of the City Hall of said City, located at 4305
2 Santa Fe Avenue, all in the City of Vernon, County of Los Angeles,
3 State of California.
SECTION 9: This Ordinance shall be in full force and effect
thirty (30) days from and after its passage of the same.
APPROVED AND ADOPTED this &~ day of June, 2000.
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- --~NIS C. MALB~G. Mayo't
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ATT~
BRUCE V. MALKENHORST, City Clerk
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1 STATE OF CALIFORNIA
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2 COUNTY OF LOS ANGELES
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4 I, BRUCE V. MALKENHORST, City Clerk of the City of Vernon, do
5 hereby certify that the foregoing Ordinance, being Ordinance No. 1080"
6 was duly and regularly introduced at a regular meeting of the City
7 Council of the City of Vernon, held on Tuesday, May 16. 2000, and
8 thereafter finally adopted at a regular meeting of said City Council
9 held on Tuesday, June 6. 2000, and thereafter was duly signed by the
10 Mayor of the City of Vernon, by the following vote:
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(SEAL)
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AYES: ALL Councilmen: Malburg, Ybarra, Davis
Gonzales, McCormick
NOES: NONE Councilmen:
ABSENT: NONE Councilmen:
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BRUCE V. MALKENHORST, City Clerk
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Chapter 11.
FOOD PROTECTION PROGRAM
Article I. Introduction.
Sec. 11.1... Title.
This chap*r shall be known as the Food Protection Program Ordinance of the City ofVemon (hereinafter
"this chap~er"), which for convenience may be referred to as the "Food Protection Ordinance."
Sec. 11.1.2.
Purpose and intent.
The purpo~e of this chapter is to consolidate, coordinate and set forth requirements for wholesale and retail
food facilities, and caterers within the City to assure that food will be pure, safe, and unadulterated.
Article II. Definitions.
Sec. 11.2.'
Purpose of definitions; words defined.
For the pufPoses of this chapter, certain words and terms are defined and shall be construed as herein set forth,
unless othtj:rwise expressly stated, or unless the context clearly indicates a different intention.
Sec. 11.2.2.
Definitions (A-B).
"Adulteraf'rd" means having been made impure by the addition of any poisonous or deleterious substance; or
in the case! of food, foodstuffs that have been produced, prepared, packed, or held under insanitary conditions
whereby iti may have become contaminated or rendered unwholesome, diseased, or injurious to health.
"Approved" means acceptable to the health officer based upon a determination of conformity with applicable
laws, or in! the absence of applicable laws with current public health principles, practices, and generally
recognizecl industry standards that protect the public health.
"Approved source" means a producer, manufacturer, distributor, or food establishment that is acceptable to the
health offi~er based on the determination of conformity with applicable laws, or in the absence of applicable
laws, with icurrent health principles and practices, and generally recognized industry standards that protect
public health.
Sec. 11.2.~.
Definitions (C-D).
"Caterer" Pleans a person who operates from a permitted food establishment and who transports food on an
occasional! and temporary basis to a location or locations within the City to provide the food for a special
function, dccasion or event.
"Certified food handler" means an owner, operator, or other person who has successfully passed a food safety
examination and who supervises all or part of the food service operations within a retail food facility and/or is
responsible for training the operation's employees in the areas set forth in Article XI.
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'City Courycil"means the City Council of the City of Vernon.
"Closure ~eclaration placard" means a public notice that shall be posted by the health officer at a retail food
facility de~laring the immediate closure of the facility for failure to obtain a health permit; or the suspension
or revocat~on of a health permit for a significant violation of this chapter, applicable sections of the California
Uniform ~etail Food Facilities Law, or the California Sherman Food, Drug, and Cosmetic Law.
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"Commiss'pry" means a retail food establishment in which food, containers, equipment, or supplies are stored
or handledl for use in mobile food facilities, mobile food preparation units, stationary mobile food preparation
units, or v~nding machines.
Sec. 11.2.4.
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Definitions (E).
"Embargo i' means the legal control exercised by the health officer over the use, sale, disposal, or removal of
any food. .
"Employe~" means any person working in a wholesale or retail food facility or caterer, including managers
and/or o~ers.
"Environrrl,ental Health Department "or "Department" means the City of Vernon Environmental Health
Departme4t.
Sec. 11.2.~.
Definitions (F).
"Food" m~ans any raw or processed substance, ice, beverage, including water, or ingredient intended to be
used as foqd, drink, confection, or condiment for human or animal consumption.
"Food professing establishment" means any room, building, or place, or portion thereof, maintained, used or
operated f<j)r the purpose of commercially packaging, making, cooking, baking, mixing, processing, bottling,
canning, p~cking, slaughtering, salvaging, or otherwise preparing or handling food, including ice for human
consumptibn; except retail food facilities, food warehouses, and wholesale food vehicles.
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"Food sa/~ty examination" means a state recognized food safety examination described in the California
Health anq Safety Code, Section 1 137 1 6(j)(1), or other examination approved by the health officer.
"F ood sa/dty training program" means a food sanitation education program provided by the City of Vernon or
another pu~lic or private provider approved by the health officer.
"Food vent,ling machine" means any self-serving device offered for public use which, upon the insertion of
coins or to~ens, or by other means, dispenses unit servings of food or beverage either in bulk, cups, or
packages without the necessity of replenishing the device between each vending operation. For the purpose of
this article) however, food vending machines shall not include vending machines which dispense, exclusively,
bottled or ~anned beverages, gum, candy, or other nonpotentially hazardous food when it is determined by the
health offi~er that such vending machines do not require routine inspection for the protection of public health.
"Food ven~ing machine business" means any person who installs, maintains, and replenishes one or more
food vendi~g machines at one or more locations within the City.
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"Food wa~ehouse" means any place, building, structure, room or portion thereof, where food is commercially
distributed~ stored, or held for transfer. "Food warehouse" does not include food processing establishments or
retail food Ifacilities.
Sec. 11.2.6.
Definitions (G).
"Good Ma~ufacturing Practices" means the practices for manufacturing, packing, or holding food described
in Title 2110fthe Code of Federal Regulations, Part 110.
Sec. 11.2.1.
Definitions (H).
"Health officer" means the City of Vernon Health Officer, or his duly authorized representative. The duties of
the health officer are those set forth in the California Health and Safety Code. Whenever a power is granted to
or a duty iJ!nposed upon the health officer in this chapter, the power may be exercised or the duty performed
by a duly ~uthorized representative of the health officer, unless this chapter expressly provides otherwise.
"Health permit" means written authorization to operate issued by the health officer.
ilearing dfficer II means the director of the Environmental Health Department or his/her duly authorized
representa~ive.
Sec. 11.2.a.
Definitions (I-L).
"Immediat~ danger to the public health and safety" means, for the purposes of this section, any condition,
based upon inspection findings or other evidence, that can cause food infection, food intoxication, disease
transmissi~n; a hazardous condition, including, but not limited to, unsafe food temperature, sewage
contamination, no potable water supply, and vermin infestation; or an employee who is a carrier of a
communic~ble disease. Any food facility for which the permit is suspended shall close and remain closed
until authorized to reopen by the health officer.
''Impound'( means the legal control exercised by the health officer over the use, sale, disposal, or removal of
any equiprl1ent or utensil.
Sec. 11.2.9.
Definitions (M-O).
"Mobile ford facility" means any conveyance used in conjunction with the service of a commissary or other
approved facility upon which prepackaged food or approved nonprepackaged food is sold or offered for sale at
retail. Mobile food facility does not include a mobile food preparation unit.
''Mobile fopd preparation unit" means any vehicle in which unpackaged food is cooked or prepared,
processed, ,wrapped, handled, packaged, or portioned for service, sale, or distribution at retail or given away to
the public in the City.
Sec. 11.2.lJO.
Definitions (P-Q).
"Permittee!" means the owner, operator, or manager of any wholesale or retail food facility.
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"Person" means any individual, firm, partnership, joint venture, association, limited liability company,
corporation, estate, trust, receiver, syndicate, city, county, other political subdivision, or any other group or
combination acting as a unit.
"Potentially hazardous food" means any food which is capable of (1) supporting rapid and progressive growth
of infectious or toxigenic microorganisms that may cause food infections or food intoxications or (2)
supporting the growth or toxic production of Clostridium botulinum. "Potentially hazardous food" does not
include foods that have a pH level of 4.6 or below; foods that have a water activity (aw) value of 0.85 or less
under standard conditions; food products in hermetically sealed containers processed to meet the commercial
sterility standard as defined in Section 113.3(e) of Title 21 of the Code of Federal Regulations; or food that
has been shown by appropriate microbial challenge studies, the results of which are approved by the health
officer, not to support the rapid and progressive growth of infectious, toxigenic microorganisms that may
cause food infections or food intoxications, or the growth and toxin production of Clostridium botulinum.
Sec. 11.2.11.
Definitions (R).
"Remodel" means construction, building, or repair to the wholesale or retail food establishment that requires a
building permit. Remodel also means any replacement or significant modification of an integral piece of
equipment.
"Restaurant" means any coffee shop, cafeteria, short-order cafe, luncheonette, tavern, cocktail lounge,
sandwich stand, in-plant or employee eating establishments, or any other eating establishment, organization,
or club, which gives, sells, or offers for sale, food to the public, guests, patrons, or employees; as well as
kitchens in which food is prepared on the premises for serving elsewhere, including catering functions. The
term "restaurant" shall not include vending machines, retail or wholesale food vehicles, food processing
establishments, food warehouses, retail food markets, private homes, private clubs, churches, or cooperative
arrangements by employees who purchase food or beverages for their own consumption and where no
employee is assigned full-time to care for or operate the equipment used in such an arrangement.
'Retail food establishment ffmeans any restaurant, retail food market, commissary, or retail food production
establishment defined in this article.
"Retail food facility" means any restaurant, retail food production establishment, retail food market, food
vending machine, mobile food preparation unit, temporary food facility, commissary, or mobile food facility
defined in this article.
"Retail food market" means any room, building, place, or portion thereof, maintained, used, or operated where
food products, whether in bulk, canned, wrapped, bottled, or in any other form, are sold or kept for sale at
retail for consumption on a premises other than where sold.
"Retail food production establishment" means any room, building, place, or portion thereof, maintained, used
or operated for the processing or retail sale of food, except restaurants, retail food markets, wholesale food
processing establishments, and food warehouses.
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Sec. 11.2.12.
Definitions (S- V).
"Sanitize" means adequate treatment of surfaces by a process that is effective in destroying vegetative cells of
pathogenic bacteria or in substantially reducing other microorganisms. Such treatment shall not adversely
affect the product and shall be safe for the consumer.
"Temporary Event Organizer" means the person or organization that is in control of any community event at
which one or more temporary food facility operates.
"Temporary Food Facility" means a food facility operating out of temporary facilities approved by the health
officer at a fixed location for a period of time not to exceed 25 consecutive or nonconsecutive days in any 90-
day period in conjunction with a single, weekly, or monthly community event, as defined in the California
Health and Safety Code.
Sec. 11.2.13.
Definitions (W -Z).
" Wholesale food facility" means any food processing establishment, food warehouse, or wholesale food
vehicle as defined in this article.
" Wholesale food establishment" means any food processing establishment or food warehouse as defined in
this article.
" Wholesale food vehicle" means any vehicle from which food, whether in bulk, canned, wrapped, bottled,
packaged, or any other form, is sold or kept for sale at wholesale, is distributed to a retailer, or is transported
to or from locations within the City, but shall not include a vehicle from which food is sold, kept for sale, or
directly distributed to the consumer.
Article III. In General.
Sec. 11.3.1.
Authority.
Primary responsibility for the enforcement of this chapter shall be with the health officer.
Sec. 11.3.2.
Rules and regulations.
The health officer is hereby authorized to adopt reasonable rules and regulations governing those businesses
and vehicles specified in this chapter. Such rules and regulations may be contained in a resolution or an
ordinance and shall be effective only after approval of the City Council. Upon approval, such rules and
regulations shall have the same force and effect as other provisions ~fthis chapter.
Sec. 11.3.3.
Severability.
If any section, subsection, sentence, clause, phrase or word of this chapter is for any reason held to be void or
unconstitutional, such decision shall not affect the validity of the remaining portions of this chapter; it being
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the intention of the City Council to pass and adopt this chapter and each section, subsection, sentence, clause
or phrase thereof irrespective of the fact that one or more of the sections, subsections, clauses, sentences, or
phrases thereof may be declared to be invalid or unconstitutional.
Sec. 11.3.4.
Violation of any section of this chapter is a misdemeanor.
Any person who violates this chapter is guilty of a misdemeanor. Each offense shall be punished by a fine not
less than $25 or more than $1000 or by imprisonment in the county jail for a term not exceeding six months or
by both such fine and imprisonment. Every day any violation of this chapter shall constitute a separate and
distinct offense.
Sec. 11.3.5.
Violation as public nuisance; abatement or injunction.
Every wholesale or retail food facility, or catered event, maintained, or operated in violation of this chapter,
and all food produced, prepared, manufactured, packed, stored, kept, sold, distributed, or transported in
violation of this chapter is hereby declared a public nuisance. Any such nuisance may be abated or enjoined
in an action brought for that purpose or may be summarily abated in any manner provided by law for the
summary abatement of public nuisances dangerous to health.
Article IV. Wholesale Food Facility Permits
Sec. 11.4.1.
Permit requirement.
A wholesale food facility shall not store, distribute, process, package, transport, ship, or otherwise prepare or
handle food without all necessary permits, including a valid health permit. A health permit shall be issued by
the health officer once it has been determined that the wholesale food facility conforms with the requirements
of this chapter. A health permit is not transferrable. A wholesale food facility operating without the requisite
permit may be subject to closure.
Sec. 11.4.2.
Posting of permit.
A wholesale food establishment shall post its health permit in a conspicuous place in the establishment.
Sec. 11.4.3.
Display of permit.
The vehicle or operator of any wholesale food vehicle shall carry its health permit at all times. Such permit
shall be readily available for presentation to the health officer upon request.
Article V. Wholesale Food Facility Inspection and Enforcement.
Sec. 11.5.1.
Right to inspect.
The health officer may enter and inspect, any wholesale or retail food facility or any place suspected of being
a wholesale food facility, and may issue citations and secure any sample, photograph, or other evidence for
the purpose of enforcing this chapter.
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Sec. 11.5.2.
Resisting or disobeying a health officer prohibited.
No person shall refuse, resist, or attempt to resist the entry of the health officer into any establishment,
facility, railway car, stage, vehicle, building, room, lot, place, or portion thereof in the City in the performance
of his or her duty. No person shall refuse to obey any lawful order of the health officer, made in the
performance of his or her duties, within the power conferred upon him or her by state law or by this chapter.
Sec. 11.5.3.
Inspection report and hearing.
A written report of inspection shall be prepared by the health officer and a copy shall be supplied or mailed to
the permittee of the facility inspected. If the permittee fails to comply with the requests of the health officer,
the health officer shall issue to the permittee a notice setting forth the acts or omissions with which the
permittee is charged, and informing him or her of a right to a hearing, if requested, to show cause why the
permit should not be suspended or revoked.
Sec. 11.5.4.
Permit suspension.
A health permit may be suspended for repeated violations of this chapter, interference with the health officer
in the performance of his or her duty, or the presence of an immediate danger to the public health or safety
unless the danger is immediately corrected.
Sec. 11.5.5.
Permit suspension notice.
Whenever a permit is suspended for violating this chapter; the health officer shall issue to the permittee a
notice setting forth the acts or omissions with which the permittee is charged and informing the permittee of
the right to a hearing.
Sec. 11.5.6.
Suspended permit reinstatement.
A permit, that has been suspended for violating this chapter, may be reinstated if the health officer determines
that conditions which prompted the suspension no longer exist.
Sec. 11.5.7.
Permit revocation.
The health officer may, after providing opportunity for a hearing, revoke a permit for serious or repeated
violations of any of the requirements of this chapter, interference in the performance of the duty of the health
officer, or an immediate danger to the public health or safety. Any wholesale food facility for which the
permit has been revoked shall close and remain closed until a new permit has been issued.
Sec. 11.5.8.
Appeal of revocation.
A permittee whose permit has been revoked for violating this chapter, may appeal such revocation to the City
Council.
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Sec. 11.5.9.
Right to impound.
The health officer may impound any equipment or utensil, in a wholesale food facility, which is unapproved,
found to be insanitary, or in such disrepair that it may cause food to become contaminated or adulterated. The
health officer may place a tag on impounded equipment or utensils which shall be removed only by the health
officer.
Sec. 11.5.10.
Right to embargo.
The health officer may embargo any food suspected of being adulterated, unfit for human consumption,
misbranded, or falsely advertised. The embargoed food shall be identified with a tag, detained, released, or
discarded.
Sec. 11.5.11.
Release from impound or embargo.
The health officer shall commence proceedings for the release of any food, equipment, or utensil that has been
embargoed or impounded, or to seek administrative or legal remedy for its disposition, within 30 days of such
action. It is unlawful for any person to make any disposition of embargoed food or impounded equipment or
utensils other than that ordered by the health officer.
Sec. 11.5.12.
Responsibility for violations.
The owner, manager, or operator of any wholesale or retail food facility is responsible for any violation of this
chapter by his or her employee.
Sec. 11.5.13.
Hearing procedures.
Hearings shall be held regarding non-compliance with this chapter in the following manner:
(a) Health officer requirement. The health officer may require the owner, operator, or manager of a
wholesale food facility to attend an administrative hearing to discuss violations of this chapter,
disposition of embargoed or impounded items, the suspension or revocation of a health permit, or other
significant issue related to food facilities.
(b) Request offacility owner, operator, or manager. The owner, operator, or manager of a wholesale food
facility may request an administrative hearing to discuss events related to the enforcement of the
provisions of this chapter at his or her food facility. Such events include notices to comply, permit
suspensions, and disposition of embargoed or impounded items. The owner, operator, or manager
must submit a request for a hearing within 15 calendar days after the event. A failure to request a
hearing within 15 calendar days of the event shall be deemed a waiver of the right to a hearing. The
hearing shall be held within 15 days of the receipt of the request for a hearing. When circumstances
warrant, the hearing officer may order a hearing at a reasonable time within this IS-day period to
expedite the permit suspension or revocation process.
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Article VI. Wholesale Food Protection.
Sec. 11.6.1.
Food handling.
All food shall be manufactured, produced, prepared, compounded, packed, stored, distributed, transported,
kept for sale, and served so as to be pure, free from contamination, adulteration, and spoilage; shall have been
obtained from approved sources; and shall otherwise be fully fit for human consumption.
Sec. 11.6.2.
Vermin prevention.
A wholesale food facility shall at all times be so constructed, equipped, maintained, and operated so as to
prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and
insects.
Sec. 11.6.3.
Temperature requirements.
Potentially hazardous foods shall be maintained at a temperature at or below 41 degrees Fahrenheit or at or
above 140 degrees Fahrenheit. Frozen foods shall be maintained at a temperature of at or below 5 degrees
Fahrenheit.
Sec. 11.6.4.
Cold storage compartments.
Each cold storage compartment used to store and hold potentially hazardous food shall be capable of
maintaining foods at or below 41 degrees Fahrenheit. Each freezer shall be capable of maintaining frozen
foods at or below 5 degrees Fahrenheit. Each cold storage compartment shall be fitted with an accurate
temperature measuring device.
Sec. 11.6.5.
Hot storage compartments.
Each hot holding unit used to store and hold potentially hazardous food shall be capable of maintaining foods
at or above 140 degrees Fahrenheit. Each hot holding unit shall be fitted with an accurate temperature
measuring device. .
Sec. 11.6.6.
Thawing potentially hazardous foods.
Frozen food that has been thawed shall be cooked or otherwise processed before it may be refrozen.
Potentially hazardous foods shall be thawed only:
(a) At 41 degrees Fahrenheit or below;
(b) As part of the cooking process;
(c) Rapidly in a microwave oven; or
(d) Under cool running water under pressure for a period of time not to exceed two hours. The water
temperature shall not exceed 75 degrees Fahrenheit and shall be of sufficient velocity to flush loose
food particles into the sink drain.
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Sec. 11.6.7.
Cooling potentially hazardous foods.
Potentially hazardous food that has been heated shall be rapidly cooled to 41 degrees Fahrenheit or below, in
an approved manner, if not held at or above 140 degrees Fahrenheit.
Sec. 11.6.8.
Reheating potentially hazardous foods.
Whenever potentially hazardous food is reheated, it shall be rapidly heated to a minimum internal temperature
of 165 degrees Fahrenheit.
Sec. 11.6.9. Ice.
When ice is used in contact with food, it shall be made from water that is safe and of adequate sanitary quality
and shall be used only if it has been manufactured in accordance with Good Manufacturing Practices.
Article VII. Employee Requirements for Wholesale Food Facilities.
Sec. 11.7.1.
Employee sanitary practices.
No employee shall commit any act which may result in contamination or adulteration of any food, food
contact surface, food packing material, utensil, or equipment.
Sec. 11.7.2.
Prevention of disease transmission.
Any person who by medical examination or supervisory observation, is shown to have, or appears to have, an
illness, open lesions, including boils, sores, or infected wounds, or any other abnormal source of microbial
contamination by which there is a reasonable possibility of food, food contact surfaces, or food packaging
materials becoming contaminated, shall be excluded from any operations which may be expected to result in
such contamination until the condition is corrected. Personnel shall be instructed to report such health
conditions to their supervisors.
Sec. 11.7.3.
Hand washing.
All food handlers shall wash hands thoroughly in an approved hand washing facility before starting work,
after each absence form the work station, and at any other time when the hands may have become soiled or
contaminated.
Sec. 11.7.4.
Hair restraints.
All food handlers shall wear hair nets, caps, headbands, beard covers, or other effective hair restraints in all
food preparation, food processing, or food packaging areas, and utensil washing or storage areas.
Sec. 11.7.5.
Consumption of food.
No employee shall eat food, chew gum, or drink beverages in areas where food is prepared, processed,
packed, stored, or distributed, or where equipment or utensils are washed or stored.
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Sec. 11.7.6.
Tobacco.
No employee shall expectorate or use tobacco in any form in any area where food is prepared, processed,
served, packed, stored, or distributed; or where utensils or equipment is washed or stored.
Sec. 11.7.7.
Clean outer garments.
All food handlers shall wear clean outer garments suitable to the operation in a manner that protects against
the contamination of food, food contact surfaces, or food packaging materials.
Sec. 11.7.8.
Gloves.
All food handlers shall maintain gloves, if they are used in food handling, in an intact, clean and sanitary
condition. The gloves shall be of an impermeable material, used for a single food handling operation only,
and not reused. A clean pair of gloves shall be used at the start of work, when resuming work after an absence
from the work station, and at any other time when the gloves may have become soiled or contaminated.
Sec. 11.7.9.
Jewelry.
In all areas where food is prepared, processed, or packaged, all food handlers shall remove all unsecured
jewelry and other objects that might fall into food, equipment, or containers, and remove hand jewelry that
cannot be adequately sanitized during periods in which food is manipulated by hand. If such hand jewelry
cannot be removed, it may be covered by material which can be maintained in an intact, clean, and sanitary
condition and which effectively protects against the contamination by these objects of the food, food contact
surfaces, or food packaging materials.
Sec. 11.7.10.
Storage of personal belongings.
All employees shall store clothing or other personal belongings in areas other than where food is exposed or
where equipment or other utensils are washed.
Article VIII. Wholesale Food Establishments
Sec. 11.8.1.
Purpose and intent.
This article governs food processing establishments and food warehouses as defined in Article II, section
11.2.5 of this chapter. The manufacture, processing, or labeling of food in a wholesale food establishment
shall be in accordance with applicable federal and state laws and regulations, including: Good Manufacturing
Practices; the Food Sanitation Act; Sherman Food, Drug and Cosmetic Law; the California Business and
Professions Code; and applicable sections of Title 17 of the California Code of Regulations.
Sec. 11.8.2.
General sanitation requirements.
All wholesale food establishments including all equipment, utensils, facilities, and exterior grounds shall be
kept clean, free from vermin, fully operative, and in good repair.
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Sec. 11.8.2-1.
Exterior premises.
The exterior premises of every wholesale food establishment including docks, storage areas, areas where
vehicles are loaded and unloaded, and driveways, etc. shall be properly drained, kept clean, and in an orderly
condition. The accumulation of any material which may provide breeding or harborage areas for vermin is
prohibited. No condition which might contribute to insanitary conditions shall be allowed on the premises of
any wholesale food establishment.
Sec. 11.8.2-2.
Sanitation of food contact surfaces.
(a) All food contact surfaces, including utensils, shall be cleaned and sanitized as frequently as necessary
to protect against contamination of food. Cleaning compounds and sanitizing agents used in cleaning
and sanitizing procedures shall be safe and adequate under the conditions of use, All relevant federal
and state regulations for the application, use, or holding of these products shall be followed.
(b) Cleaning compounds, sanitizing agents, pesticides, or other hazardous materials shall be identified,
held, used, and stored in a manner that protects against the contamination of food, food contact
surfaces, or food packaging materials.
(c) Cans, jars, barrels, drums, other containers, lids, and covers shall be clean when used to package food
products.
Sec. 11.8.2-3.
Sanitation of nonfood contact surfaces.
Nonfood contact surfaces of equipment, used in the operation of wholesale food processing establishments,
shall be cleaned as frequently as necessary to protect against contamination of food.
Sec. 11.8.2-4.
Animals or fowl prohibited
No live animal or fowl shall be kept or allowed in any wholesale food establishment where food is prepared,
manufactured, kept, stored, distributed, offered for sale, or sold unless such establishment is exclusively
devoted to the slaughter, processing, and lor sale of such animal or fowl. This section does not apply to dogs
used by the blind, signal dogs, service dogs, such dogs in training under proper supervision, dogs under the
control of uniformed law enforcement officers, or dogs under the control of uniformed employees of a private
patrol service who are licensed pursuant to Chapter 11 (commencing with section 7580) of Division 3 of the
Business and Professions Code, while acting within the course and scope of their employment as private
patrolmen.
Sec. 11.8.2-5.
Sleeping accommodations prohibited
No sleeping accommodations shall be maintained or kept in any room where food is prepared, processed,
stored, distributed, or sold.
Sec. 11.8.2-6.
Soiled linens.
Soiled linens, coats, and aprons shall be kept in cleanable labeled containers, provided only for this purpose,
and shall not be reused until they have been laundered or cleaned.
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Sec. 11.8.2-7.
Plumbing.
Plumbing shall be installed according to the Uniform Plumbing Code and shall be protected from backflow,
kept clean, fully operative, and in good repair.
Sec. 11.8.2-8.
Water supply.
The water supply shall be sufficient for the operations intended and shall be derived form an approved, safe
source. An adequate supply of both hot (minimum of 120 degrees Fahrenheit) and cold running water under
pressure shall be provided at all times.
Sec. 11.8.2-9.
Floor drainage.
Adequate floor drainage shall be provided in all areas where floors are subject to flooding type cleaning or
where normal operations release or discharge water or other liquid waste on to the floor. Floor surfaces shall
slope at least one quarter inch per foot to floor drains.
Sec. 11.8.2-10.
Sewage disposal.
Sewage disposal shall be made into an approved sewerage system. Waste water disposal shall comply with
National Pollutant Discharge Elimination System (NPDES) and local waste water treatment district standards.
Sec. 11.8.2-11.
Sanitary supplies and signs.
(a) Toilet tissue shall be made available in permanently mounted dispensers at each toilet.
(b) Each hand washing sink shall be provided with a permanently mounted dispenser supplied with single
service soap and/or approved sanitizer, and a permanently mounted single service towel dispenser or
other approved hand drying device.
(c) Signs shall be posted directing employees to properly wash their hands after using the toilet.
Sec. 11.8.2-12.
Rubbish, offal, garbage, and putrescible matter.
(a) Rubbish and any offal shall be so conveyed, stored, and disposed of as to minimize development of
odor, minimize the potential for the waste becoming an attractant, harborage, or breeding place for
vermin; protect against contamination of food, food contact surfaces, water supplies, and ground
surfaces; and prevent the creation of any other nuisance.
(b) Any garbage and putrescible matter shall be maintained in leakproof receptacles with close fitting lids.
Such receptacles shall be thoroughly cleaned each time their contents are removed.
(c) Adequate means shall be provided to prevent overflows of the refuse bin containers. Refuse pick up
service shall be regular (not to exceed seven days). The size and/or number of refuse bin containers
shall be adequate to prevent the creation of a nuisance.
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Sec. 11.8.2-13.
Equipment and utensils.
(a) All equipment and utensils shall be so designed and of such material and workmanship as to be readily
and thoroughly cleanable and properly maintained. The design, construction, and use of equipment and
utensils shall preclude the adulteration of food with lubricants, fuel, metal fragments, contaminated
water, or any other contaminants. All equipment shall be so installed and maintained as to facilitate
the cleaning of the equipment and of all adjacent spaces. Food contact surfaces shall be corrosion
resistant when in contact with food; made of nontoxic materials; and designed to withstand the
environment of their intended use, the action of food, and if applicable, cleaning compounds and
sanitizing agents. Food contact surfaces shall be maintained to protect food from being contaminated
by any source, including unlawful food additives.
(b) All storage racks and equipment for the storage of food or food products shall be constructed, and all
sacks, boxes and other food containers shall be so arranged as to permit and facilitate the flushing with
water, other cleaning and inspection of storage room floors and walls.
Sec. 11.8.2-14.
Storage of food in processing room.
All food or food products shall be stored so as to prevent the breeding and harborage of rodents. Raw
materials stored in food processing areas shall not exceed the amount processed in one day.
Sec. 11.8.2-15.
Returned or damaged foods.
All returned or damaged food and food products shall be stored in a separate area.
Sec. 11.8.2-16.
Sanitation standard operating procedure.
Each wholesale food establishment shall have and implement a written sanitation standard operating
procedure (SSOP). The SSOP shall specify how applicable general sanitation requirements outlined in section
11.8.2-1 through 11.8.2-15 will be met, and how deviation from the requirements will be corrected in a timely
manner.
Sec. 11.8.2-17.
Sanitation monitoring.
Site personnel of each wholesale food establishment shall monitor the conditions and practices with sufficient
frequency to ensure conformance with applicable general sanitation requirements outlined in this section.
Sec. 11.8.2-18.
Sanitation control records.
Each wholesale food establishment shall maintain sanitation control records that, at a minimum, document the
sanitation monitoring and corrections made. Sanitation control records shall be maintained on site at all times
for review by the health officer. Records shall be retained a minimum of two years.
Sec. 11.8.3.
Construction and equipment.
It is unlawful to operate a wholesale food establishment unless such operation is within fully enclosed
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buildings with floors, walls and overhead structure in compliance with this chapter. All buildings shall be of
sound construction; designed and maintained so as to provide proper drainage, plumbing, lighting, and
ventilation; and built and operated to exclude dirt, dust, moisture, flies, rodents, and all vermin at all times.
Sec. 11.8.3-1.
Plan review and permits.
Any person proposing to build or remodel a wholesale food establishment shall submit complete construction
plans, drawn to scal~, and specifications to the Environmental Health Department for review and approval
before starting construction or remodeling. Any construction shall be in accordance with applicable health
and building codes. The Building Department shall not issue a building permit for a wholesale or retail food
establishment until after it has received approval by the Environmental Health Department.
Sec. 11.8.3-2.
Food processing rooms.
A separate room, approved by the health officer, shall be provided for the packaging, making, cooking,
baking, mixing, processing, bottling, canning, slaughtering, salvaging, or otherwise preparing or handling of
food. Such room shall hereby be known as a food processing room.
Sec. 11.8.3-3.
Loading docks.
Durable overhead protection and durable, impervious floors shall be provided for loading docks where food or
food packaging materials are loaded, unloaded, or staged for shipping and receiving.
Sec. 11.8.3-4.
Floors.
The floor surfaces in walk-in refrigerators and freezers, food processing rooms, utensil washing areas, refuse
or garbage storage areas, toilet rooms, and dressing rooms, shall be of such construction and material so as to
be smooth; impervious to water, grease and corrosives; and easily cleanable. A minimum four inch (4") high
approved coved base with a minimum three-eighths inch (3fa") radius shall be provided at the juncture of the
wall and floor (except food storage rooms for unopened containers).
Sec. 11.8.3-5.
Walls.
Walk-in refrigerators and freezers, food processing rooms, utensil washing areas, refuse or garbage storage
areas, toilet rooms, and dressing rooms shall have walls which are smooth, nonabsorbent, washable, and light
in color.
Sec. 11.8.3-6.
Ceilings.
The ceilings in walk-in refrigerators and freezers, food processing rooms, utensils washing areas, toilet
rooms, and dressing rooms shall be smooth, nonabsorbent, and have a light-colored, washable finish.
Sec. 11.8.3- 7 .
Lighting.
(a) Every room and area of a wholesale food establishment shall have sufficient lighting provided to
produce an intensity of not less than 20 foot-candles as measured 30 inches above the floor.
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(b) Lighting fixtures in all areas where food is prepared, processed, or packaged, or in which utensils are
cleaned, shall be protected against breakage through the use of plastic shields, plastic sleeves with end
caps, shatterproof bulbs, and/or other approved device.
Sec. 11.8.3-8.
Ventilation.
(a) Approved ventilation shall be provided throughout the establishment to keep all areas reasonably free
from excessive heat, stearn, condensation, smoke, and vapor, and to provide reasonable comfort for all
employees. Adequate mechanical exhaust ventilation hoods shall be installed above all heating or
cooking equipment where heat, smoke, stearn, or vapors are released. Hoods shall extend at least six
inches (6") horizontally beyond the equipment. Adequate make-up air throughout the establishment
shall be provided. All equipment, construction, and installation shall be in accordance with the
Uniform Building Code and the Uniform Mechanical Code. The provisions of this section shall not
apply to cooking equipment when such equipment has been submitted to the health officer for
evaluation, and it has been found that the equipment does not produce smoke, vapors, heat, or toxic
gases when operated under conditions recommended by the manufacturer.
(b) Toilet rooms, dressing, rooms and janitorial rooms shall be provided with an openable screened
window, mechanical ventilation, or other approved ventilation system.
Sec. 11.8.3-9.
Screens.
Any openable windows shall be provided with screening of no greater than sixteen (16) mesh wire gauze.
Openable windows in processing rooms are not approved.
Sec. 11.8.3-10.
Doors for processing rooms.
Approved doors are required at all entrances into the food processing room, including entrances from the
warehouse (storeroom). Any door to the processing room shall not open directly to the outside unless
otherwise approved by the health officer. All doors shall be self-closing and lor may be equipped with an
effective fly exclusion device, e.g. air curtain.
Sec. 11.8.3-11.
Vermin proofing.
Openings at exterior doors (base and sides) shall be no greater than one-quarter inch (%"). All openings in
exterior walls, including openings around pipes and other conduits shall be tightly sealed. All exterior wall
vents shall be properly screened with at least one-quarter inch (%") wire mesh screen.
Sec. 11.8.3-12.
Sanitary facilities.
(a) Employee handwash lavatories shall be provided within or adjacent to toilet rooms and in all food
processing areas. Hot and cold running water under pressure shall be provided through a mixing valve
or combination faucet. Spring operated faucets are not permitted.
(b) Separate toilet facilities for each sex are required if there are five or more employees per shift. Urinals
may be substituted for toilets in toilet rooms for males but shall not exceed one-third (%) of the
required number of toilets. Required number of toilets and hand washing sinks are dependent upon the
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number of employees in accordance with the Uniform Plumbing Code. Toilet rooms shall be
separated from other portions of the food establishment by well-fitting, properly labeled, self-closing
doors and shall not open directly into a food processing area.
Sec. 11.8.3-13.
Dressing rooms.
Separate dressing room facilities for men and women with a minimum of eighteen (18) square feet of floor
space, separate and apart from food processing areas, food storage areas, and toilet rooms, are required
where five or more employees are on duty at anyone time. If there are never more than five (5) employees
on any shift, lockers or wardrobe closets are to be provided and located in an area away from the food
processing and storage rooms. "Employees" shall include managers and/or owners.
Sec. 11.8.3-14.
Food storage.
Adequate warehousing/storage facilities shall be provided for the storage or distribution of food. All food
shall be properly stored a minimum of six inches (6") above the floor on approved shelving. Pallets may be
used in lieu of shelving if equipment is available on demand to move the pallets.
Sec. 11.8.3-15.
Garbage and trash storage.
A separate area shall be provided for the storage of garbage and trash containers within a food processing
establishment.
Sec. 11.8.3-16.
Janitorial facilities.
The following janitorial facilities are required at a wholesale food establishment:
(a) A room, area, or cabinet, separated from any food processing, food storage, or utensil washing area,
shall be provided for the storage of cleaning equipment and supplies such as mops, buckets, brooms,
and cleaners.
(b) At least one of the following, provided with hot and cold water under pressure through a mixing valve,
to be used for general cleaning purposes and for the disposal of mop bucket waste and other liquid
wastes:
(1) A one-compartment, non-porous janitorial sink/mop sink (stainless steel, porcelain or
fiberglass).
(2) A slab, basin, or floor constructed of concrete or equivalent material, curbed and sloped to a
drain, connected to approved sewerage.
Sec. 11.8.3-17. Equipment and fixtures.
(a) All equipment and fixtures shall meet sanitation standards, for material, construction, fabrication, and
design. All equipment and equipment installation shall be subject to field evaluation. Specifications
for equipment shall be available upon demand.
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(b) In all areas where food is prepared, processed, or otherwise handled and where utensils are washed or
stored, equipment shall be either easily moveable (e.g. on casters), light enough so as to be easily
moved by one person (e.g. a light table), installed on raised six inch (6") rounded metal legs, or sealed
to a minimum two inch (2") solid masonry island with minimum three-eighths inch (%") radius coved
base. Sealing to the floor is acceptable only on bulky equipment such as refrigerators and large bakery
ovens. Gaps and spaces between pieces of equipment or equipment and walls, shall be properly
sealed.
Sec. 11.8.3-18.
Utensil washing sinks.
Where utensils are routinely washed by hand, there shall be provided at least a three (3) compartment metal
sink with dual integral metal drain boards sloped towards the sink compartments. The sink compartments and
drain boards shall be large enough to accommodate the largest utensil to be washed.
Sec. 11.8.3-19.
Indirect discharge of liquid wastes.
All steam tables, ice machines and bins, food preparation sinks, utensil washing sinks, display cases, and
other similar equipment that discharge liquid waste shall be drained by means of rigid indirect waste pipes,
and all wastes drained by them shall discharge through an air gap into an open floor sink or other approved
type of receptor that is properly connected to the drainage system. Drainage from refrigeration units shall be
conducted in a sanitary manner to a floor sink or other approved device by an indirect connection or to a
properly installed and functioning evaporator. Dishwashing machines may be connected directly to the
sewer immediately downstream from a floor drain or they may be drained through an approved indirect
connection.
Sec. 11.8.3-20.
Food preparation sinks.
Where food is washed or rinsed, there shall be provided at least one food preparation sink. Food
preparation/wash sinks shall be dedicated sinks and may not be used for hand washing or utensil/pot washing.
Sec. 11.8.3-21.
Refrigerators and freezers.
(a) Each wholesale food establishment where potentially hazardous food is prepared, processed, packaged,
stored, or distributed must have adequate approved refrigeration.
(b) Floor drains or floor sinks are not permitted inside walk-in refrigerators or freezers unless they are
indirectly connected to the sewer system through a legal air gap.
(c) Doors leading into walk-in refrigerators or freezers shall not open directly to the outside.
Sec. 11.8.3-22.
Ice machines.
All ice makers shall be located within the approved wholesale food establishment. Condensate and ice melt
shall be drained to an approved floor sink by means of a indirect connection.
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Sec. 11.8.3-23.
Floor sinks.
Floor sinks shall be properly plumbed and installed with the sink top flush with the floor surface. All
condensate and similar liquid waste shall be drained by means of a rigid indirectly connected waste lines into
open floor sinks. Horizontal runs of drain lines shall be at least six inches (6") off the floor, sloped toward
floor sinks at a rate of one-quarter inch (1/4") per foot, and shall terminate at least one inch (1 ") above the
overflow rim of the floor sink. Floor sinks shall be located so that they are readily accessible for inspection,
cleaning, and repairs, and not located in a walkway. Waste lines shall not cross any aisle, traffic area, or door
opening. Floor sinks are not permitted inside walk-in units unless they are indirectly connected to the sewer
system through a legal air gap.
Sec. 11.8.3-24.
Aisles and work space.
Aisles or working spaces between equipment or between equipment and walls shall be unobstructed and of
sufficient width to permit employees to perform their duties withollt contaminating any food or food contact
surfaces with their clothing or by personal contact.
Sec. 11.8.3-25.
Floor drains.
Adequate floor drains shall be provided in all areas where floors are subject to flooding-type cleaning or
where normal operations release or discharge water or other liquid waste on to the floor (i.e. food processing
I rooms, utensil or produce washing rooms, toilet rooms, and garbage rooms). A floor drain directly outside a
walk-in refrigerator is acceptable if the floor in the walk-in is sloped towards the drain.
Sec. 11.8.3-26.
Conduit.
All plumbing, electrical, and gas conduit lines shall be concealed within the wall whenever possible. When it
is not possible, all conduit runs should be at least one-half inch (112") away form the walls or ceiling and at
least six inches (6") off the floor. Conduit or pipe lines shall not be installed across any aisle, traffic area, or
door opening. Multiple runs or clusters of conduit or pipe lines shall be furred in, or encased in an approved
runway, or other approved sealed enclosure.
Article IX. Wholesale Food Vehicles
Sec. 11.9.1.
Construction and equipment requirements.
Sec. 11.9.1-1.
Approval required.
Any construction, alteration, remodeling, or installation of equipment in a wholesale food vehicle shall be
approved by the health officer prior to operation and shall be subject to yearly certification.
Sec. 11.9.1-2.
Requirements for food compartments.
(a) The compartments in which food is carried on wholesale food vehicles shall be enclosed and the
exterior doors and windows shall be tightly fitted to prevent the entrance of dust, dirt, or insects.
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(b) The interior floor, sides, and top of the food compartment shall be free from cracks, seams, or linings
where vermin may harbor, and shall be constructed of a smooth, washable, impervious material
capable of withstanding frequent cleaning with acceptable sanitizing agents, including steam. Slide
rails, hooks, shelves, racks, and similar equipment shall be constructed of a nontoxic, noncorrosive,
easily cleanable material, and shall be so installed as to be readily accessible or easily removable for
cleaning. Vehicles shall be so constructed that no liquid wastes from the food compartment can drain
onto any street, sidewalk, or premises.
( c) All food compartments used to hold potentially hazardous foods shall be provided with an approved
mechanism capable of maintaining potentially hazardous foods at or below 41 degrees Fahrenheit or at
or above 140 degrees Fahrenheit.
Sec. 11.9.1-3.
Floors.
The floor shall be of noncorrosive, nontoxic metal, or other approved material, extending at least 4 inches (4")
up the side of the compartment. Tight-fitting, nonabsorbent hardwood flooring may be used when only dry
food products are transported.
Sec. 11.9.1-4.
Name, address, and telephone number on the exterior of the vehicle.
The name, address, and telephone number of the owner operator, permittee, or business name shall be legible,
clearly visible, and permanently indicated on at least two sides of the exterior of the vehicle. The name shall
be at least three inches (3") high and shall have strokes at least three-eighths inch (3fa") wide, and shall be of a
color contrasting with the vehicle exterior. Letters and numbers for the address and telephone number shall
not be less than one inch high.
Sec. 11.9.2.
Operational requirements.
Sec. 11.9.2-1.
Temperature requirements.
It shall be unlawful to allow potentially hazardous foods to be transported in food compartments not capable
of maintaining a temperature at or below 41 degrees Fahrenheit or at or above 140 degrees Fahrenheit. If
frozen foods are carried, the food temperature shall be maintained at 5 degrees Fahrenheit or below. An
accurate temperature measuring device shall be maintained inside food compartments where potentially
hazardous foods are held.
Sec. 11.9.2-2.
Protection from contamination required.
No person shall carry, transport, or convey any food for commercial purposes unless such food is protected
from all contamination. No food shall be carried in the driver's or passenger's compartment of any wholesale
food vehicle.
Sec. 11.9.2-3.
Unpackaged foods.
All unpackaged food shall be contained, suspended, or handled so that it does not come into actual contact
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with the floor, walls, or ceiling of the vehicle or with the clothing of persons who load or unload food product.
All unpackaged food shall be loaded and unloaded using containers, tongs, clean butcher's paper, or other
approved method.
Sec. 11.9.2-4.
Food compartment sanitation.
All vehicle food compartments shall be maintained clean, sanitary, and in good repair.
Sec. 11.9.2-5.
Doors.
The doors to the food compartment shall be kept tightly closed at all times, except when loading or unloading
food. '
Sec. 11.9.2-6.
Chemicals prohibited.
No person shall carry, transport, or convey pesticides, poisons, or other chemicals in the same compartment of
a vehicle with food products, feed, or other material intended for consumption by humans or animals.
Sec. 11.9.3.
Exemptions.
Private individuals transporting food for personal use are exempted from the provisions of this article.
In addition, wholesale food vehicles carrying only the following items shall not be required to comply with
the requirements of sections 11.9.1-2, 11.9.1-3 and 11.9.2-3:
(a) Nonpotentially hazardous foods or beverages which are at all times, while on such vehicle, thoroughly
enclosed and protected in sealed containers.
(b) Fresh, raw, unprocessed fruits or vegetables.
Sec. 11.9.4.
Permit required.
It shall be unlawful for any person to deliver or transport food in a wholesale food vehicle within the City
without first applying for and receiving a health permit for each such vehicle from the Environmental Health
Department. Such health permit shall be in addition to any other license or permit required by the City. The
City Council shall establish by resolution health permit fees for wholesale food vehicles. Such health permit
fee shall be issued for a period not exceeding twelve months, shall expire on June 30 of each succeeding year
and shall be renewed annually. Application for initial permits and for renewal shall be made to the
Environmental Health Department. At the time application is made, there shall be paid to the city clerk the
health permit fee established by the City Council.
Sec. 11.9.5.
Identifying decal for approved vehicles.
Wholesale food vehicles which conform to the requirements of this article, which have been inspected and
approved by the health officer, and for which the required health permit fee has been paid, shall be provided
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with an identifying decal which shall be af:ijxed to a clearly visible area on the left side of the rear portion of
the vehicle.
Sec. 11.9.6.
Vehicles from other jurisdictions.
Wholesale food vehicles which originate outside the jurisdiction of the City of Vernon Environmental Health
Department, which are inspected by another local environmental health department and bear an identification
that the vehicle has been currently inspected by another local environmental health department are exempt
from obtaining a City of Vernon health permit under this article.
Article X. Retail Food Facilities.
Sec. 11.10.1.
Compliance with state law.
Restaurants, retail food production establishments, retail food markets, food vending machines, commissaries,
temporary food facilities, temporary event organizers, mobile food preparation units, and mobile food
facilities as defined in this chapter, shall be in compliance with all applicable state laws, including the
California Sherman Food, Drug and Cosmetic Law and the California Uniform Retail Food Facilities Law.
Sec. 11.10.2.
Permit requirement.
Any person doing business in the City of Vernon as a retail food facility, or temporary event organizer, as
defined in this chapter, shall have a valid health permit.
Sec. 11.10.3.
Required fire department inspection.
The Environmental Health Department shall not certify or issue a health permit for a mobile food preparation
unit or mobile food facility using gas fired equipment until it has received approval by the City of Vernon Fire
Department.
Sec. 11.10.4.
Identifying decal for approved vehicles and vending machines.
All mobile food preparation units, mobile food facilities, and food vending machines which conform to the
requirements of this chapter; the California Sherman, Food, Drug and Cosmetic Law; and the California
Uniform Retail Food Facilities Law which have been inspected and approved by the health officer and for
which the required permit fee has been paid, shall be provided with an identifying decal. Decals on mobile
food preparation units and mobile food facilities shall be affixed to a clearly visible area on the left side of the
rear end of the vehicle. Decals on all food vending machines shall be affixed to a clearly visible area on the
left side of the front of the food vending machine.
Sec. 11.10.5.
Closure declaration placard.
Upon suspension or revocation of a retail food facility health permit by the health officer, the health officer
may post a Closure Declaration Placard and the Food Official Inspection Report where they are clearly visible
to the general public and to patrons. The Closure Declaration Placard and the Food Official Inspection Report
shall remain posted until removed by the health officer. Removal or alteration of the Closure Declaration
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Placard or the Food Official Inspection Report by anyone other than the health officer is a violation of this
chapter and shall be punishable as specified in section 11.3.4 and/or may result in the permanent revocation of
a suspended health permit.
Article XI.
Caterer Permits.
Sec. 11.11.1.
Permit required.
Any person doing business in the City of Vernon as a caterer, as defined in this chapter, shall have a valid
health permit.
Sec. 11.11.2.
Display of permit.
Any caterer operating in the City of Vernon shall carry his or her health permit at all times. Such permit shall
be readily available for presentation to the health officer upon request.
Article XII.
Caterer Inspection and Enforcement.
Sec. 11.12.1.
Right to inspect.
The health officer may enter and inspect, any facility operated by a caterer or any place suspected of being a
facility operated by a caterer, and may issue citations and secure any sample, photograph, or other evidence
for the purpose of enforcing this chapter.
Sec. 11.12.2.
Resisting or disobeying a health officer prohibited.
No person shall refuse, resist, or attempt to resist the entry of the health officer into any establishment,
facility, railway car, stage, vehicle, building, room, lot, place, or portion thereof in the City in the performance
of his or her duty. No person shall refuse to obey any lawful order of the health officer, made in the
performance of his or her duties, within the power conferred upon him or her by state law or by this chapter.
Sec. 11.12.3.
Inspection report and hearing.
A written report of inspection shall be prepared by the health officer and a copy shall be supplied or mailed to
the caterer inspected. If the caterer fails to comply with the requests of the health officer,
the health officer shall issue to the permittee a notice setting forth the acts or omissions with which the
permittee is charged, and informing him or her of a right to a hearing, if requested, to show cause why the
permit should not be suspended or revoked.
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Sec. 11.12.4.
Permit suspension.
A health permit may be suspended for repeated violations of this chapter, interference with the health officer
in the performance of his or her duty, or the presence of an immediate danger to the public health or safety
unless the danger is immediately corrected.
Whenever a permit is suspended for violating this chapter, the health officer shall issue to the permittee a
notice setting forth the acts or omissions with which the permittee is charged and informing the permittee of
the right to a hearing.
Sec. 11.12.5.
Permit reinstatement.
A permit which has been suspended for violating this chapter may be reinstated if the health officer
determines that conditions which prompted the suspension no longer exist.
Sec. 11.12.6.
Permit revocation.
The health officer may, after providing opportunity for a hearing, revoke a permit for serious or repeated
violations of any of the requirements of this chapter, interference in the performance of the duty of the health
officer, or an immediate danger to the public health or safety. Any caterer whose permit has been revoked
shall close and remain closed until a new permit has been issued.
Sec. 11.12.7.
Appeal of revocation.
A caterer whose permit has been revoked for violating this chapter, may appeal such revocation to the City
Council.
Sec. 11.12.8.
Right to impound.
The health officer may impound any equipment or utensil, used by a caterer, which is unapproved, found to be
insanitary, or in such disrepair that it may cause food to become contaminated or adulterated. The health
officer may place a tag on impounded equipment or utensils, which shall be removed only by the health
officer.
Sec. 11.12.9.
Right to embargo.
The health officer may embargo any food suspected of being adulterated, unfit for human consumption,
misbranded, or falsely advertised. The embargoed food shall be identified with a tag, detained, released, or
discarded.
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Sec. 11.12.10.
Release from impound or embargo.
The health officer shall commence proceedings for the release of any food, equipment, or utensil that has been
embargoed or impounded, or to seek administrative or legal remedy for its disposition, within 30 days of such
action. It is unlawful for any person to make any disposition of embargoed food or impounded equipment or
utensils other than that ordered by the health officer.
Sec. 11.12.11.
Responsibility for violations.
The owner, manager, or operator of any catering businesses is responsible for any violation of this chapter by
his or her employee.
Sec. 11.12.12.
Hearing procedures.
Hearings shall be held regarding non-compliance with this chapter in the following manner:
(a) Health officer requirement. The health officer may require the owner, operator, or manager of a
catering business to attend an administrative hearing to discuss violations of this chapter, disposition of
embargoed or impounded items, the suspension or revocation of a health permit, or other significant
issue related to caterers.
(b) Request by owner, operator, or manager. The owner, operator, or manager of a catering business may
request an administrative hearing to discuss events related to the enforcement of the provisions of this
chapter. Such events include notices to comply, permit suspensions, and disposition of embargoed or
impounded items. The owner, operator, or manager must submit a request for a hearing within 15
calendar days after the event. A failure to request a hearing within 15 calendar days of the event shall
be deemed a waiver of the right to a hearing. The hearing shall be held within 15 days of the receipt of
the request for a hearing. When circumstances warrant, the hearing officer may order a hearing at a
reasonable time within this I5-day period to expedite the permit suspension or revocation process.
Article XIII. Caterer Food Protection.
Sec. 11.13.1.
Use of approved facility.
All food shall be stored and prepared at a permitted food establishment or other approved food facility. No
food prepared or stored in a private home shall be used, stored, served, offered for sale, sold, or given away.
Sec. 11.13. 2.
Equipment and utensils.
All utensils and equipment shall be properly washed, sanitized, and stored at the permitted food establishment
and shall be protected at all times from contamination.
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Sec. 11.13.3.
Food Handling.
All food shall be prepared, stored, packed, transported, held, and served so as to be protected from
contamination, adulteration, and spoilage; and shall conform to the applicable provisions of the California
Sherman Food, Drug, and Cosmetic Law and the California Uniform Retail Food Facilities Law.
Sec. 11.13.4.
Sneeze guards.
Adequate sneeze guards shall be provided when food is displayed for customer self-service i.e., buffet-style
food service.
Sec. 11.13.5.
Employee sanitary practices.
All food handlers shall wash their hands and arms with soap and warm water before commencing work,
immediately after using the toilet facilities, and as frequently as necessary to prevent contamination of food or
utensils.
Sec. 11.13.6.
Sanitary facilities.
Toilet and hand washing facilities shall be available within 200 feet of the catering function.
Sec. 11.13.7.
Temperature requirements.
All potentially hazardous foods shall be maintained at or below 41 degrees Fahrenheit or at or above 140
degrees Fahrenheit at all times, including transportation of food from the permitted food facility to the
catering function.
Article XlV. Food Handler Training and Certification for Retail Food Facilities.
Sec. 11.14.1.
Food handler requirements.
The health officer may require persons that handle unpackaged food to be a certified food handler.
C:\mydocuments\1080Foodchll
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Exhibit "B"
Sec. 13.6.
Definitions.
For purposes of this article, the following words and phrases shall have the meanings ascribed to them by this
section:
"Caterer" means a person who operates from a permitted food establishment and who transports food on an
occasional and temporary basis to a location or locations within the City to provide the food for a special
function, occasion or event.
"Commercial agricultural operation" means the use of any property to house or raise animals, fowl, or plants
for consumption or other use wherein the animals, fowl, plants, or their by-products are not entirely used or
consumed on that property or by the persons occupying the property. This definition shall also include such
operations as kennels, holding pens, and stables.
"Commissary" means a retail food establishment in which food, containers, equipment, or supplies are stored
or handled for use in mobile food facilities, mobile food preparation units, stationary mobile food preparation
units, or vending machines.
"Food" means any raw or processed substance, ice, beverage, including water, or ingredient intended to be
used as food, drink, confection, or condiment for human or animal consumption.
"Food processing establishment" means any room, building, or place, or portion thereof, maintained, used or
operated for the purpose of commercially packaging, making, cooking, baking, mixing, processing, bottling,
canning, packing, slaughtering, salvaging, or otherwise preparing or handling food, including ice for human
consumption; except retail food facilities, food warehouses, and wholesale food vehicles.
"Food vending machine" means any self-serving device offered for public use which, upon the insertion of
coins or tokens, or by other means, dispenses unit servings of food or beverage either in bulk, cups, or
packages without the necessity of replenishing the device between each vending operation. For the purpose of
this article, however, food vending machines shall not include vending machines which dispense, exclusively,
bottled or canned beverages, gum, candy, or other nonpotentially hazardous food when it is determined by the
health officer that such vending machines do not require routine inspection for the protection of public health.
"Food vending machine business" means any person who installs, maintains, and replenishes one or more
food vending machines at one or more locations within the City.
"Food warehouse" means any place, building, structure, room or portion thereof, where food is commercially
distributed, stored, or held for transfer. "Food warehouse" does not include food processing establishments or
retail food facilities.
"Garment Manufacturing Establishment" means any place, building or structure, room or portion thereof,
where apparel and other garments and accessories are cut, sewed, or made from fabrics and similar materials,
or stamped or dyed by the piece. Such apparel includes: suits, coats, work clothing, and other furnishings;
outerwear, undergarments, hats, caps, and millinery; fur goods and miscellaneous apparel and accessories.
Garment manufacturing establishment includes pattern makers and cutters.
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"Laundry" means any room, building, place, or portion thereof, maintained, used, or operated for the purpose
of commercially laundering clothing, articles for personal wear, household linens, rags, or materials used for
domestic, commercial, or industrial purposes.
"Laundry vehicle" means any vehicle used in whole or in part for the transportation of clothing, linens, rags,
or other materials to or from a commercial laundry by such laundry or by the operator of an independent
laundry business.
"Liquid waste pumping vehicle" means any vehicle used in whole or in part for the transportation of waste
liquids, including but not limited to sewage, industrial by-products, waste water, and the cleanings from septic
tanks, cesspools, chemical tanks, chemical toilets, sewage seepage pits, sewage clarifiers, sumps, and similar
sewage interceptors.
"Mobile food facility" means any conveyance used in conjunction with the service of a commissary or other
approved facility upon which prepackaged food or approved nonprepackaged food is sold or offered for sale at
retail. Mobile food facility does not include a mobile food preparation unit.
"Mobile food preparation unit" means any vehicle in which unpackaged food is cooked or prepared,
processed, wrapped, handled, packaged, or portioned for service, sale, or distribution at retail or given away to
the public in the City.
"Offal vehicle" means any vehicle used in whole or in part for the transportation of offal, tankage, blood,
feathers, bones, hides, pelts, or similar animal, fish or fowl by-products to or from locations within the City.
"Rendering plant" means an establishment where one or more of the following items is cooked, melted down,
extracted, clarified, or otherwise processed to produce oil, tallow, grease, fertilizer, or animal feed; carcasses
of animals or fowl, dead animals or fowl, fish, blood, offal, bones, meat, animal or vegetable fat, feathers,
food scraps or waste and other animal, fowl, or fish by-products. "Rendering plant" shall not include an
establishment exclusively producing fats, oils, lard, or similar products for human consumption; nor, a
rendering process in connection with and incidental to a slaughterhouse, abattoir, packing plant, or similar
establishment producing food for human consumption.
"Restaurant" means any coffee shop, cafeteria, short-order cafe, luncheonette, tavern, cocktail lounge,
sandwich stand, in-plant or employee eating establishments, or any other eating establishment, organization,
or club, which gives, sells, or offers for sale, food to the public, guests, patrons, or employees; as well as
kitchens in which food is prepared on the premises for serving elsewhere, including catering functions. The
term "restaurant" shall not include vending machines, retail or wholesale food vehicles, food processing
establishments, food warehouses, retail food markets, private homes, private clubs, churches, or cooperative
arrangements by employees who purchase food or beverages for their own consumption and where no
employee is assigned full-time to care for or operate the equipment used in such an arrangement.
"Retail food market" means any room, building, place, or portion thereof, maintained, used, or operated where
food products, whether in bulk, canned, wrapped, bottled, or in any other form, are sold or kept for sale at
retail for consumption on a premises other than where sold.
"Retail food production establishment" means any room, building, place, or portion thereof, maintained, used
or operated for the processing or retail sale of food, except restaurants, retail food markets, wholesale food
processing establishments, and food warehouses.
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"Temporary Event Organizer" means the person or organization that is in control of any community event at
which one or more temporary food facility operates.
"Temporary Food Facility" means a food facility operating out of temporary facilities approved by the health
officer at a fixed location for a period of time not to exceed 25 consecutive or nonconsecutive days in any 90-
day period in conjunction with a single, weekly, or monthly community event, as defined in the California
Health and Safety Code.
"Waste" means all putrescible and nonputrescible solid, semi-solid, and liquid wastes, including garbage,
trash, refuse, paper, rubbish, ashes, industrial wastes, demolition and construction wastes, abandoned vehicles
and parts thereof, discarded home and industrial appliances, manure, vegetable or animal wastes, and other
discarded wastes. ·
"Waste collection business" means any person who engages in the business of operating one or more waste
collection vehicles.
"Waste collection vehicle" means any vehicle used in whole or in part to convey solid or mostly solid waste
to a waste disposal site, transfer station, or processing facility from a location or locations in the City. Waste
collection vehicle shall not include a vehicle operated by a company in the City to convey waste from its place
of business to a waste disposal site, transfer station, or processing facility or a vehicle used by a private
individual to convey waste from the individual's home to a waste disposal site, transfer station, or processing
facility, or a vehicle used by a governmental agency.
"Waste collection vehicle yard" means the premises of a waste collection business where waste collection
vehicle(s) and/or waste container(s) are stored, serviced, or maintained.
"Waste disposal site" means any site, facility, or location which is used or maintained for the final disposal of
waste.
"Waste processingfacility" means any site, facility, or location which is used or maintained for the temporary
storage and re-use, recycling, reduction, separation, treatment, recovery, conversion, or incineration of waste.
Waste processing facility shall not include a company which is recycling waste material produced as a result
of its own manufacturing process; provided, that such waste remains on the premises where produced until re-
used.
"Waste transfer station" means any site, facility, or location which is used or maintained for the temporary
storage of waste until conveyed to a waste processing facility or disposal site. Waste transfer station shall not
include a person or company in the City that temporarily stores waste produced on the premises; provided,
such waste is stored for less than seven days.
"Water supply utility" means a water distribution system furnishing or supplying water to five or more places
of human habitation or occupancy in the City where such places are served by an integrated pipe system
owned or operated by the supplier, but shall not mean any water distribution system owned and operated by
any governmental entity.
"Wholesale food vehicle" means any vehicle from which food, whether in bulk, canned, wrapped, bottled,
packaged, or any other form, is sold or kept for sale at wholesale, is distributed to a retailer, or is transported
to or from locations within the City, but shall not include a vehicle from which food is sold, kept for sale, or
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directly distributed to the consumer.
"Wiping rag" means any cloth, rag, or towel, used for any or all of the following purposes:
(a) Wiping and cleaning the surfaces of machinery, machines, tools, locomotives, engines, motor cars,
automobiles, cars, carriages, windows, furniture, and surfaces of articles, appliances, and engines in factories,
shops, steamships, and steamboats.
(b) Generally for cleaning in industrial employment.
(c) Used by mechanics and workmen for wiping soil, grease, and other grime incident to their
employment from their hands and bodies.
"Wiping rag business" means any place, building or structure, room or portion thereof, where wiping rags other
than new materials, are processed, sorted, cut, washed, and/or cleaned for delivery, rental, or sale."
Sec. 13.7.
Health permit required.
It shall be unlawful for any person or other legal entity to operate, within the City, any of the following
businesses or vehicles without first applying for and receiving a health permit for such business or vehicle
from the health department. Such health permit shall be in addition to any other license or permit required by
the City or by any other public jurisdiction.
(a) Caterer.
(b) Commercial agricultural operation.
(c) Commissary.
(d) Food processing establishment.
(e) Food vending machine business.
(f) Food warehouse.
(g) Garment manufacturing establishment.
(h) Laundry.
(i) Laundry vehicle.
(j) Liquid waste pumping vehicle.
(k) Mobile food facility.
(1) Mobile food preparation unit.
(m) Offal vehicle.
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(n) Rendering plant.
(0) Restaurant.
(P) Retail food market.
(q) Retail food production establishment.
(r) Temporary event organizer.
(s) Temporary food facility.
(t) Waste collection business.
(u) Waste collection vehicle yard.
(v) Waste disposal site.
(w) Waste processing facility.
(x) Waste transfer station.
(y) Water supply utility.
(z) Wholesale food vehicle.
(aa) Wiping rag business.
C:\mydocuments\FoodexB
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fV1.f1AI. Q<[V
CITY COUNCIL
LEONIS C. MALBURG
Mayor
THOMAS A. YBARRA
Mayor Pro-Tern
Wm. "BILL" DAVIS
Councilman
H. "LARRY" GONZALES
Councilman
W. MICHAEL McCORMICK
Councilman
BRUCE V. MALKENHORST
City Administrator / City Clerk
FAX (323) 581-7924
CITY HALL
BRUCE W. OLSON
Police Chief
FAX: (323) 583-5236
4305 SANTA FE AVENUE, VERNON, CALIFORNIA 90058
TELEPHONE (323) 583-8811
March 30, 2000
City Council
City of Vernon
Honorable Members:
If you will recall the City has been designated as the
Inspection Authority for wholesale facilities within our City
limits. The Environmental Health Department has found that
Chapters 11 & 13 in the Code of the City Of Vernon (Code), do
not meet the Department's needs as they pertain only to
wholesale food vehicles.
The Department has worked with the City Attorney to revise
Chapter 11 and amend Chapter 13 of the Code. The revisions to
Chapter 11 will allow the department to provide increased public
health protection with improved authority to regulate both
wholesale and retail food facilities. The amendments to Chapter
13 will update the Code such that the nomenclature for health
permit categories will coincide with that currently used in
State law and proposed for Chapter 11.
This has been reviewed by the Director of Environmental Health
and City Attorney, and it is hereby recommended that the
revisions and amendments to the Code be approved and adopted.
Very truly yours,
/
~~~~
Bruce V. Malkenhorst
City Clerk
BVM:gst
eI
Memo
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To:
From:
Bruce Malkenhorst, City Administrator
;p:ewis Pozzebon, Director
03/29/00
Date:
Re:
Changes to the Code of the City of Vernon
Over the last year, our department negotiated with the State Health Services Food
and Drug Branch to maintain the City's authority for inspection responsibilities of
wholesale establishments in Vernon. Our efforts resulted with the City Of Vernon
being designated by Assembly Bill 1548 as the inspection authority for wholesale
facilities within the City. During the negotiations, we reviewed the regulatory statutes
relevant to wholesale food facilities. We found that the two that are available for our
use, the California Food Sanitation Act in the Health and Safety Code, and Chapter
11 in our city code, do not fully meet our needs. The Sanitation Act has not been
changed since the 1950's and is outdated, and our city code pertains only to
wholesale food vehicles. Consequently, we perceived a need to improve the
regulatory guidelines with which to administer our food program.
During the last few months, our department has worked with the City Attorney's staff
on a project to improve the administration of the entire food program here in Vernon.
The project resulted in a proposal to revise Chapter 11 and amend Chapter 13 of the
Code of the City Of Vernon (Code). The revisions to Chapter 11 will allow our
department to provide better public health protection with improved authority to
regulate not only the wholesale food facilities in Vernon, but the retail facilities as well.
The Chapter 13 amendments will update the Code such that the nomenclature for
health permit categories will coincide with that currently used in State law and
proposed for Chapter 11.
I am recommending that the revisions and amendments to the Code, currently being
prepared by the City Attorney, be submitted to the City Council for approval.
____u-
Xc: Eduardo Olivo, City Attorney
4cdd:FOOD/ordchange.memo2
WM. "BILL" DAVIS
Councilman
EDUARDO OLIVO
City Attorney
FAX: (562) 927-8722
KEVIN WILSON
Director of Community Services & Water
FAX: (323) 588-2761
KENNETH J. DeDARIO
Director of Municipal Utilities
FAX: (323)583-1983
CITY COUNCIL
LEONIS C. MALBURG
Mayor
THOMAS A. YBARRA
Mayor Pro- Tem
BRUCE V. MALKENHORST
City Administrator / City Clerk
FAX (323) 581-7924
CITY HALL
4305 SANTA FE AVENUE, VERNON, CALIFORNIA 90058
TELEPHONE (323) 583-8811
DAVE TELFORD
Fire Chief
FAX: (323)581-1385
BRUCE W. OLSON
police Chief
FAX: (323) 583-5236
H. "LARRY" GONZALES
Councilman
W. MICHAEL MCCORMICK
Councilman
June 12, 2000
Peter H. Maclearie, president
Coded Systems
120 Main Street
Avon, New Jersey 07717
Dear Mr. Maclearie:
Enclosed herewith is a COpy of ordinance No. 1080 to be
incorporated into the Vernon Municipal Code.
prior to your final incorporation of this supplement. please FAX
or mail a draft for our review to ascertain that there are no
discrepancies between the actual ordinance and your
interpretation of same. We will notify you immediatelY if we
are in concurrence, or of any discrepancies.
After final review. forward 55 sets of the supplement to my
attention. If you have any questions. please do not hesitate to
contact me.
Very truly yours,
CITY OF VERNON
.r '/y 11)
. .Cr/~ ~
orJ.a J. oosco
Chief Depu!y city Clerk
GJo/rcm
enclosure
CERTIFICATE
STATE OF CALIFORNIA )
COUNTY OF LOS ANGELES) ss
CITY OF VERNON )
I, Gloria J. Orosco, Chief Deputy city Clerk of the
City of Vernon, County of Los Angeles, State of California, do
hereby certify that the attached is a true and correct copy of:
ORDINANCE NO. 1080 - An Ordinance of the City Council
of the City of Vernon Amending the Code of the City of
Vernon, California, 1959, by (1) Repealing Chapter 11,
Food Vending Vehicles and Food Handling
Establishments, and Article 4 of Appendix V,
Regulations for Caterer and Catering Vehicles (Retail
Food Vehicles) of the Code of the City of Vernon,
California, 1959; (2) Adding a New Chapter 11 Thereto
Adopting a Food Protection Program for the City of
Vernon; and (3) Amending Sections 13.6 and 13.7 of the
Code of the City of Vernon, California, 1959 Relating
to Health Permits; Defining the Terms Used in the
Ordinance; Providing for its Enforcement; Prescribing
Penalties for Violations; and Repealing all Ordinances
or Parts of Ordinances in Conflict Herewith
The original of same is on file in the office of the
City Clerk of the City of Vernon, said offices being in the City
of Vernon, County of Los Angeles, State of California.
IN WITNESS WHEREOF, I have hereunto set my hand and
affixed the Official Seal of the City of Vernon, County of Los
Angeles, State of California, on thJ.s 13 day of June 2000
~~~~
Gloria J. oros~
Chief Deputy City Clerk
AFFIDAVIT OF POSTING
STATE OF CALIFORNIA )
COUNTY OF LOS ANGELES) ss
CITY OF VERNON )
I, Sharon L. Johnson, Budget Auditor/Deputy City Treasurer, of the
City of Vernon do hereby certify that I did, on the 2b~ of A~~
2002, have posted one (3) copies of:
drd,inaa..;Bo.il0SS; - An ordinance of the City Council of the City
of Vernon Amending the Code of the City of Vernon, California,
1959, by Repealing Chapter 21 Thereto Regarding Sewers and Storm
Drains, Repealing All Ordinances or Parts of Ordinances in
Conflict Therewith and Declaring that Said Ordinance Shall Take
Effect Immediately.
On each of the following places, to wit: on the bulletin board in the
lobby of the City Hall o~ the City of Vernon located at 4305 Santa Fe
Avenue; at the northwest corner of 38th Street and Santa Fe Avenue; the
northeast corner of Leonis Blvd., and Pacific Blvd., all in said City,
there being no newspaper of general circulation printed and published
in the City of Vernon.
Date: ~\?blG"';2...
~~~~~
Sharon L.ohn on
0'
State of California )
) ss
County of Los Angeles)
On 1~ /I, ?ob3 before me, /{1l1Ute!4 GlfDYI
Personally appeared Sharon L. Johnson
Personally known to me (or known to me on the basis of satisfactory
evidence) to be the person(s) whose name(s) is/are subscribed to the
within instrument and acknowledged to me that he/she/they executed the
same in his/her/their authorized capacity, and that by his/her/their
signature(s) on the instrument the person(s), or the entity upon
behalf of which the person(s) acted, executed the instrument.
(i .JIANUELA GIRON
:.( Commission.. 1328374
~. Notary Public - California ~
1 .. los Angeles County I
My Comm, Expires Nov 4 2005
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official seal