Ord 2019-013/updating and revising Chapter 18, Article 3, Food Establishments and Vending Machines, of the City Code by repealing the current provisions and replacing them with provisions consistent with State law governing food establishments

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Sec. 18.097. Review of plans for food establishment permit. (A) Submission. Whenever a food establishment is constructed or extensively remodeled and whenever an existing structure is converted for use as a food establishment, properly prepared plans and specifications for the construction, remodeling, or conversion shall be submitted to the health authority for review and approval before construction, remodeling, or conversion begins. The plans and specifications shall indicate the proposed layout, arrangement, mechanical plans, and construction materials of work areas and the type and model of proposed fixed equipment and facilities. The health authority will approve the plans and specifications if they meet the requirements of this division. No food establishment shall be constructed, extensively remodeled, or converted except in accordance with plans and specifications approved by the health authority. (B) A person may not construct, remodel, or renovate a food establishment unless the health authority has approved the building plan. (C) Pre -operational Certificate of Occupancy (CO) inspection. Whenever plans and specifications are required by subsection (A) of this section to be submitted to the health authority, the health authority shall inspect the food establishment prior to beginning operation to determine compliance with the approved plans and specifications and with the requirements of this division. Sec. 18.098. Food manager certificate required. (A) Food manager certificates must be assigned to one permit by the owner or responsible party and may not be shared between different permits or locations. (B) A food manager certificate may not be required for: (1) Certain types of food establishments deemed by the health authority to pose minimal risk of causing, or contributing to, foodborne illnesses based on the nature of the operation and extent of food preparation; or (2) A food processing plant that is inspected at least once each week by a state or federal food sanitation inspector or that only stores prepackaged food that is not time/temperature control for safety; or (3) A temporary food establishment. (C) The person in charge shall have available all food manager certificate(s) on site and shall produce them upon request from the health authority. (D) The health authority reserves the right to require food manager certificates for a food establishment in order to protect the health and safety of the public. Sec. 18.099. Food handler training certification required. (A) Upon request by the health authority, a person operating a food establishment shall provide a list of all food handlers employed by the food establishment along with the current, valid certification document verifying each listed person possesses a current food handler