A. “Drinking place” means any place where drink is served to or provided for the public with or without charge, such as bars, taverns and soda fountains.

B. “Employee” means any person working in any of the establishments defined in subsections A, C, E and F of this section who handles food or drink during preparation or serving, or who comes in contact with any eating or cooking utensils, or who is employed at any time in a room in which food or drink is prepared or served.

C. “Grocery,” “food market” or “meat market” means any place, wholesale or retail, where food or meats, in bulk or package form, are provided for the public for preparation and service elsewhere. For the purpose of these regulations, “restaurant” applies to groceries, food markets and meat markets. This subsection shall not be interpreted to include slaughterhouses.

D. “Health officer” means the county health officer as defined in RCW 70.05.010(2), or authorized representatives.

E. “Itinerant restaurant” or “itinerant drinking place” means one operating for a temporary period in connection with a fair, carnival, circus, public exhibition or other similar gathering.

F. “Restaurant” means any place where food and drink is served to or provided for the public with or without charge; such as hotels, restaurants, cafes, cafeterias, boardinghouses, street vendors or stalls; private, public, parochial or Sunday schools; churches and public institutions; and railway stations and recreational and labor camps.

G. “Utensils” includes any kitchenware, tableware, glassware, cutlery, utensils, containers or other equipment with which food or drink comes in contact during storage, preparation or serving. (Ord. 5212 § 1 (Exh. C), 1999; 1957 code §§ 4.02.010 – 4.02.080.)