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the restaurant at a different location within the Central Business <br />Area District. . <br />3 <br />A business holding a restaurant permit must comply at all times <br />with all of the following standards for "bona fide restaurants ": <br />a) The business must have a kitchen and food storage <br />facilities of sufficient size to enable food the preparation. <br />a nd se ° of eight ° ° diff r°iit entr-° he kitchen <br />must be equipped with, and must utilize, a commercial <br />grill, griddle, fryer, oven, or similar heavy food preparation <br />equipment. b) The business must apply for, obtain and <br />maintain a food establishment permit in accordance with <br />chapter 18 of the City Code. <br />C ) The business ,., ,., m stain t�: <br />1 <br />the sale and sefviee of feed and aleeholie bever-ages, exeept <br />that feed fflay be sold or- sefved before of aftef the legal <br />3. DuFi n g all ti a t <br />whieh aleehelie oeverg aro 3 ery ed, th b must <br />effete -a4 least : n�erent entrees. The business must <br />serve meals to customers during at least two meal periods <br />each day the business is oven. A meal must consist of at <br />least one entree, such as a meat servinL-, a Dasta dish. Dizza, <br />a sandwich or similar food in a serving that serves as a <br />main course for a meal. At least three entrees must be <br />available durine each meal Deriod. A meal Deriod means a <br />Deriod of at least four hours. <br />d) The business must be used, maintained, advertised and held <br />out to the public as a place where meals are prepared and <br />served. <br />e) The iisiness no t ffmst de ° th cn ° ent of its <br />111{AJl 11V1 <br />g r oss - - - -fi -- aggregated over "--y <br />al-n3h plc b. . <br />An application for a restaurant permit must be accompanied by all <br />of the following: <br />a) A diagram of the floor layout of the business, clearly <br />indicating areas where food is stored, where food is <br />prepared, and where food is served to customers. <br />b) A statement of the total seating capacity of the business, <br />and a statement of the seating capacity of the areas of the <br />business where food is served. • <br />C) A menu indicating all food and drink items served at the <br />