§ 7.24.010. Definitions.
Bakery. The term "bakery," as referred to in this chapter, means any room, building, premises or place which is used or operated for commercial baking, preparing, manufacturing, processing or packaging of bakery products, and includes all rooms of a bakery in which bakery products or ingredients are stored or handled.
Employee. "Employee," as referred to in this chapter, means any person working in a food establishment, whether with or without pay, who handles food during any phase of its storage, preparation, manufacture, distribution, serving or display, or who comes in contact with food equipment, utensils or machinery. The owner of a food establishment, if engaged in food handling, is subject to the same requirements as any other person so engaged.
Food. The term "food," as referred to in this chapter, shall mean all articles used for human consumption as food, drink, confectionery or condiment, whether simple or compound.
Food establishment. The term "food establishment," as referred to in this chapter, means any building, room, stand, enclosure, place or area where any cooked or uncooked article of food is stored, prepared, manufactured, processed, wrapped, canned, packed, bottled, distributed, served, displayed or sold, and includes food processing establishments, bakeries, groceries, markets, restaurants, school cafeterias, restricted food facilities (as that term is defined in the California Retail Food Code, as amended), and licensed health care facilities.
Food facility. The term "food facility" refers to any food establishment, vending machine, certified farmer's market, farm stand, swap meet food stand, temporary food facility, satellite food distribution facility, mobile food facility, and mobile support unit.
Food processing establishment. The term "food processing establishment," as referred to in this chapter, means any room, building or place, or portion thereof, maintained, used or operated for the purpose of commercially storing, packaging, baking, cooking, mixing, processing, bottling, canning, packing, slaughtering or otherwise preparing or handling food, except restaurants.
Health officer. The term "health officer," as referred to in this chapter, means the health officer of Marin County, or his/her authorized representative.
Hearing officer. The term "hearing officer," as referred to in this chapter, means the deputy director of environmental health services or his/her authorized representative.
Grocery market. The term "grocery market," as referred to in this chapter, means any room, building or place where fruits and vegetables, and/or canned, bottled, packaged, wrapped or bulk foods are sold at retail for consumption on premises other than where sold.
Mobile food facility. "Mobile food facility," as referred to in this chapter, means any vehicle where food is stored, prepared, packaged, served, vended, or otherwise provided for human consumption at the retail level.
Official inspection report. The "official inspection report" (OIR) is the written notice prepared and issued by the health officer after conducting an inspection of a food facility to document compliance with all applicable federal, state, and local laws and regulations pertaining to the protection of the public health.
Operator. "Operator" and/or employee means any person or owner engaged in the dispensing of, or assisting in, the preparation of food or beverages, or any person otherwise employed in a food facility.
Owner or owners. "Owner" or "owners" means those persons, partnerships or corporations who are financially interested in the operation of a food facility.
Person. "Person," as referred to in this chapter, means an individual, firm, corporation, partnership, club, association or organization.
Placard. "Placard" means a color coded placard that describes the compliance status of the food facility at the most recent inspection or reinspection. The color green shall be the primary color used for a "PASS" placard. The color yellow shall be the primary color used for a "CONDITIONAL PASS" placard. The color red shall be the primary color for a "CLOSED" placard.
Remodel. "Remodel," as referred to in this chapter, means to substantially alter the physical premises.
Restaurant. "Restaurant," as referred to in this chapter, means any fixed food facility such as a cafeteria, short order cafe, luncheonette, tavern, cocktail lounge, sandwich stand, soda fountain, in-plant or employee-eating establishment, or any other eating establishment, organization, club, boardinghouse, nursing home or guest house which gives, sells or offers for sale food to the public, guests, patrons, boarders, members or employees on the premises or for serving elsewhere, including catering functions. "Restaurant" shall not include mobile food facilities or vending machines.
Routine inspection. "Routine inspection" shall mean an inspection of any food facility to determine compliance with all applicable federal, state, and local laws and regulations pertaining to the protection of public health. A "routine inspection" shall not mean an inspection by the health officer to determine compliance with a previously issued inspection report or any interim inspection conducted to determine compliance with specific regulations or legal requirements.
Vending machine. "Vending machine," as referred to in this chapter, means a self-service device that, upon insertion of money or tokens, dispenses food without the necessity of replenishing the device between each vending operation. "Vending machine" does not include any device dispensing exclusively peanuts, nuts, popcorn, gum, or hard candy, prepackaged candy, cookies, crackers or similar snacks and beverages that are not potentially hazardous food, and prepackaged ice.
(Ord. 3129 § 1 (part), 1993: Ord. 1463 § 7 (part), 1965; Ord. 807 § 1, 1956)
(Ord. No. 3613, § II(exh. A), 2014)