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Borough of Glassboro, NJ
Gloucester County
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Table of Contents
Table of Contents
Code
New Laws (13) Index
The preparation and sale of food and drink in the Borough of Glassboro shall be governed by Chapter XII of the New Jersey State Sanitary Code.
No person having charge or control of any hotel, restaurant, theater, public hall or other public place or building located in said Borough, and maintained by private or public authority and to which the public has the right of access with or without pay, shall provide, maintain or permit to be used a common drinking cup in any such place.
A. 
No person having charge or control of any retail food establishment or any other establishment which sells food shall operate the same, or cause the same to be operated, without a license therefor issued by the Glassboro Board of Health. Applications for same shall be made to the Secretary of the Board upon forms furnished by the Board.
B. 
The Board of Health may deny any application for a license, or may revoke any license already issued, when such action is deemed advisable as a measure for the protection of the public health or when the applicant or person has failed to comply with the provisions of Borough ordinances or New Jersey Administrative Code Title 8, Department of Health and Senior Services, Chapter 24, Sanitation in Retail Food Establishments and Food and Beverage Vending Machines, and/or the most current New Jersey State Sanitary Code. All food licenses shall expire at the end of the calendar year in which they were issued, and no license shall be issued for longer than one year. Applications for food licenses are to be sent to each establishment on December 1 of each year by the Secretary and are to be returned to the Secretary by December 31 of the year. A fee will be charged for the food license, and the fee will be due with the application. Any application/fee received after the following January 15 will be subject to a late charge of $25.
[Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. I)]
A. 
The licensing fees shall be dependent upon the square footage of the applicant's establishment. Square footage shall include the entire area of the establishment, including serving areas.
B. 
The licensing fees for retail food establishments shall be as follows:
[Amended 12-29-2009 by Ord. No. 09-64]
(1) 
Category 1, up to 2,099 square feet: $80.
(2) 
Category 2, 2,100 to 3,099 square feet: $110.
(3) 
Category 3, 3,100 to 5,099 square feet: $135.
(4) 
Category 4, 5,100 or more square feet: $255.
(5) 
Category 5, mobile units: $300.
C. 
Liquor stores and bars incidentally serving food are to be placed in Category 1 until such time as the serving of food becomes their primary source of income.
[Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. I)]
A license shall be required for any "temporary retail food establishment" or "special event," which shall be defined as an event where food is prepared for service to the public which operates for a temporary period of time, not to exceed three days. These events include but are not limited to fairs, carnivals, circuses, church dinners and other community events as determined by the Board. Application for such license shall be made to the Secretary of the Board of Health prior to the event. The license fee shall be $25 for each day of operation.
A. 
Each unit complying with the following requirements shall be issued a license. The license is to be issued for a time period not to exceed three days.
B. 
All food, ice and beverages must be obtained from sources approved by the Board of Health and/or the Sanitary Inspector. Home-canned goods are prohibited.
C. 
Structural requirements to control insects and blowing contaminants (including but not limited to floors, walls and screening) may be waived or modified only when other adequate measures for food protection are provided as approved by the Sanitary Inspector.
D. 
Potentially hazardous foods must be maintained at or below 40º F. (cold foods) or at or above 145º F. (hot foods) at all times. Refrigerated foods that are served hot must be cooked or reheated to a minimum of 165º F. prior to service. A probe thermometer, accurate to within plus or minus three degrees, must be provided whenever potentially hazardous foods are served.
E. 
All equipment and utensils must be in good repair and constructed of approved materials.
F. 
Food must be protected from contamination at all times during preparation, cooking, storage, transfer, display and service. Food must be covered or wrapped whenever possible.
G. 
Leftover food must be discarded after the day of the event and may not be served or sold after the event.
H. 
Adequate handwashing facilities must be provided. If running water is not available, then other methods must be provided to the satisfaction of the Board.
I. 
Disposable plastic gloves must be worn during food handling and service.
J. 
Persons with boils, open sores, acute respiratory infections and/or other infectious, contagious and/or communicable diseases shall not prepare or serve food.
K. 
The use of tobacco is prohibited in areas where food is prepared or served. Clean outer garments must be worn at all times.
L. 
Adequate trash and garbage facilities must be provided. Any liquid waste must be disposed of into an approved sewerage system and may not be discharged onto the ground or into a storm sewer. All trash removal for same shall be the responsibility of said applicant.
[Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. I)]
Each violation of any of the provisions of this article or Chapter XII of the New Jersey State Sanitary Code shall constitute a separate offense, and each violation shall be punishable by a penalty of not less than $50 nor more than $1,000. Each day of violation shall constitute a separate offense or violation.