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<br />the next application on the waiting list will be referred to the commission for <br />consideration within 45 days. <br /> <br />4. &: The following revisions to aetWe unrestricted permits in the district may be <br />considered and made without regard for any waiting list that may exist for new <br />unrestricted permits in the district: <br /> <br />A. -h Administratively approved revisions under subsection (c)(6)d above. <br /> <br />B. b Revisions to a current valid permit from a beer and wine permit to a <br />mixed beverage permit, or vice-versa. <br /> <br />C. ;h Revisions due to the remodeling of a business that is not subject to <br />administrative approval under subsection (c)(6)d above. <br /> <br />c. The following provisions apply to restaurant permits: <br /> <br />1. To be considered a "bona fide restaurant" for purposes of this section, a <br />business must meet all of the following standards: <br /> <br />A. The business must have a kitchen and food storage facilities of sufficient <br />size to enable food preparation for the entire premises. The kitchen must be <br />equipped with, and must utilize, a commercial grill, griddle, fryer, oven, or similar <br />heavy food preparation equipment. <br /> <br />B. The business must apply for, obtain and maintain a food establishment <br />permit in accordance with chapter 18 of this Code. <br /> <br />C. The business must serve meals to customers during at least two meal <br />periods each day the business is open. A meal must consist of at least one entree, <br />such as a meat serving, a pasta dish, pizza, a sandwich or similar food in a serving <br />that serves as a main course for a meal. A meal period means a period of at least <br />four hours. <br /> <br />D. The business must be used, maintained, advertised and held out to the <br />public as a place where meals are prepared and served. <br /> <br />2. An application for a restaurant permit must be accompanied by all of the <br />following: <br /> <br />A. A diagram of the floor layout of the business, clearly indicating areas <br />where food is stored, where food is prepared, and where food is served to <br />customers. <br /> <br />B. A statement of the total seating capacity of the business, and a statement <br />of the seating capacity of the areas of the business where food is served. <br /> <br />C. A menu indicating all food and drink items served at the business. <br /> <br />C:\TEMP\Zoning downtown TABC amdmt 12-11-0I.doc <br /> <br />Page 3 <br />