[Ord. 456, -/-/1974, § 1.1]
The following words and terms, when used in this Part, shall
have the following meanings, unless the context clearly indicates
otherwise:
Food which:
Bears or contains any poisonous or deleterious substance in
a quantity which may render it injurious to health;
Bears or contains any added poisonous or deleterious substance
for which no safe tolerance has been established by regulation, or
in excess of such tolerance if one has been established.
Consists in whole or in part of any filthy, putrid or decomposed
substance, or if it is otherwise unfit for human consumption;
Has been processed, prepared, packed or held under unsanitary
conditions, whereby it may have become contaminated with filth or
rendered injurious to health;
Is in whole or in part the product of a diseased animal, or
an animal which had died otherwise than by slaughter; or
Is in a container composed in whole or in part of any poisonous
or deleterious substance which may render the contents injurious to
health.
A material which maintains its original surface characteristics
under prolonged influence of the food, cleaning compounds and sanitizing
solutions which may be in contact with it.
Readily accessible and of such material and finish, and so
fabricated that residue may be completely removed by normal cleaning
methods.
All stoves, ranges, hoods, meat blocks, tables, counters,
refrigerators, sinks, dishwashing machines, steam tables, and similar
items, other than utensils, used in the operation of a food service
establishment.
Any raw, cooked or processed edible substance, beverage or
ingredient intended in whole or in part for human consumption.
Surfaces of equipment and utensils which normally come in
contact with food, directly or indirectly.
All putrescible wastes, except sewage and body waste, including
animal and vegetable offal.
The Township and/or the Township Board of Health.
Any perishable food which consists in whole or in part of
milk or milk products, eggs, meat, poultry, fish shellfish or other
ingredients capable of supporting rapid and progressive growth of
infectious or toxigenic microorganisms.
Any public establishment which serves food or drink to customers
or patrons and which is regulated by the provisions of this Part.
All nonputrescible wastes generally regarded and classified
as rubbish, trash, junk and similar designations which have been rejected
by the owner or possessor thereof as useless or worthless.
Any place, whether temporary or permanent, stationary or
mobile, where food or drink is packaged, stored, served, sold or offered
for sale directly to the consumer.
Applied to potentially hazardous food, an internal temperature
of 45° F. or below, and 140° F. or above.
Effective bacteriacidal treatment of clean surfaces of equipment
and utensil by a process which has been approved by the Township as
being effective in destroying microorganisms, including pathogens.
Any substance that contains any of the waste products or
excrements or other discharge from the bodies of human beings or animals
and any noxious of deleterious substances being harmful or inimical
to the public health, or to animal or aquatic life, or to the use
of water for domestic water supply or for recreation.
Any system, whether community or individual, publicly or
privately owned, for the collection and disposal of sewage or industrial
wastes of a liquid nature, or both, including various devices for
the treatment of such sewage or industrial wastes.
Cups, containers, lids or closures; plates, knives, forks,
spoons stirrers, paddles; straws, place mats, napkins, doilies, wrapping
materials, and all similar articles which are constructed wholly or
in part from paper, paperboard, molded pulp, foil, wood, plastic,
synthetic or other readily destructible materials, and which are intended
by the manufacturers and generally recognized by the public for one
use only, and then to be discarded.
Any well, spring, cistern, infiltration, gallery, stream,
reservoir, pond or lake from which water is taken by any means, either
intermittently or continuously, for use by the public.
Any public eating or drinking place which operates at any
location for a temporary period of time not to exceed more than 14
consecutive calendar days, regardless of whether the establishment
operates continuously during this time, in connection with a fair,
carnival, circus, public exhibition or similar transitory gathering.
A temporary public eating and drinking place shall also include any
mobile food service establishment, which means any vehicular food
service establishment.
The Township and/or the Township Board of Health.
Any tableware and kitchenware used in the storage, preparation,
conveying or serving of food.
Any and all rivers, streams, creeks, rivulets, lakes, damned
water, ponds, springs and all other bodies, of surface and underground
water, or parts thereof, whether natural or artificial, within or
on the boundaries of this commonwealth.
A source or sources of water, as well as any and all water
treatment, storage, transmission and distribution facilities.
[Ord. 456, -/-/1974, § 1.2]
The purpose of the provisions of this Part shall be to provide
regulations for the sanitary treatment and serving of food and drink
in the various food establishments of the Township of Darby.
[Ord. 456, -/-/1974, § 1.3]
1.
Proprietors shall not operate or conduct a food establishment within
this commonwealth except in compliance with the appropriate provisions
of this Part.
2.
Any proprietor in possession of a valid license to operate a food
establishment who fails to comply with the appropriate provisions
of this Part may have such license either revoked or suspended by
the licensor at any time during the license period.
