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(Supp. No. 141)
11.02.260 Food establishment.
"Food establishment" means any public or private market, shop, store, storehouse, bakery, food processing establishment or any other plant or place, not a restaurant, itinerant restaurant, caterer, wayside stand, temporary refreshment stand or vending machine, in or about which food is stored, prepared or offered for sale or gift for human consumption.
(Ord. 2008-0013 § 11, 2008; Ord. 7583 Part 3 Ch. 1 § 310, 1959.)
11.02.280 Itinerant restaurant.
"Itinerant restaurant" means any restaurant operating for a temporary period or time, not to exceed 30 days at any one location on any one premises, and shall include any stand or facility which is portable and used for the preparation and service of foods, other than a temporary refreshment stand. "Itinerant restaurant" may include a vehicle, provided it is maintained in a mobile condition and currently registered by the California Department of Motor Vehicles.
(Ord. 9375 § 1 (part), 1967; Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 1 § 308, 1959.)
11.02.290 Lunch service vehicle.
"Lunch service vehicle" means a vehicle from which is dispensed ready -to-eat food and drink which has been prepared and sealed or packaged in a licensed establishment. (Ord. 7583 Part 3 Ch. 1 § 305, 1959.)
11.02.300 Nuisance.
"Nuisance" means and includes any of the following:
A. Any public nuisance known to common law or equity jurisprudence, and whatever is dangerous to human life or detrimental to health;
B. Overcrowding a room with occupants;
C. Inadequate or insanitary sewerage or plumbing facilities; D. Insufficient ventilation or illumination;
E. Uncleanliness, or anything that renders air, food and drink detrimental to the health of human beings. (Ord. 7583 Part 3 Ch. 1 § 318, 1959.)
11.02.310 Operator.
"Operator" means anyone who, as an employee, manager, owner or otherwise, is engaged in the preparation, dispensing or handling of food or food products.
(Ord. 7583 Part 3 Ch. 1 § 302, 1959.)
Created: 2025-04-18 14:22:12 [EST]
(Supp. No. 141)
11.02.320 Restaurant.
"Restaurant" means, but is not limited to, any coffee shop, cafeteria, school cafeteria, shortorder cafe, luncheonette, tavern, cocktail lounge, sandwich stand, soda fountain, club, hotel, boarding house, fraternal organization, employee or in-plant feeding establishment, or other public eating or drinking establishment which prepares and offers, for sale or gift, food and drink to the public, as well as kitchens in which food and drink is prepared on the premises; for sale, gift or distribution elsewhere. (Ord. 7583 Part 3 Ch. 1 § 307, 1959.)
11.02.330 Slaughterhouse.
"Slaughterhouse" means any establishment in which anyone, other than for his own use, slaughters more than one horse, mule or ass per day.
(Ord. 7583 Part 3 Ch. 1 § 313, 1959.)
11.02.340 Temporary refreshment stand.
"Temporary refreshment stand" means any food-preparation or dispensing operation conducted in connection with a fair, circus, or public exhibition or gathering, offering food for sale or gift to the general public for a temporary period of time in one location.
(Ord. 9375 § 1 (part), 1967; Ord. 8614 § 1 (part), 1964; Ord. 7583 Part 3 § 309, 1959.)
11.02.350 Wayside stand.
"Wayside stand" means any stand from which is offered, for sale or as a gift, edible agricultural products as grown, which have not been processed in any other way than other washing, which sales or gifts are made from residences or other structures by the owners or tenants thereof, or members of their immediate families, where such residences or other structures are not designed, constructed or altered so as to display such edible agricultural products, or where such structures are temporary and without si des of any kind, and such residences or other structures are located on the property on which such edible agricultural products are raised, grown or produced, whether such sales or gifts are advertised by signs or not. (Ord. 7583 Part 3 Ch. 1 § 306, 1959.)
Chapter 11.04 COMMUNICABLE DISEASE CONTROL3
Part 1 GENERAL REQUIREMENTS
11.04.010 Director—Powers and duties generally.
A. Within a reasonable length of time after the receipt by him of a report of a case of contagious, infectious or communicable disease, the director of public health shall make such investigation and take such measures as in his opinion and uncontrolled discretion may be necessary to prevent spread of said disease and to enforce the provisions of this Division 1 and statutes, particularly, but not limited to, the Health and Safety Code and the Regulations of the California Department of Health Services.
Created: 2025-04-18 14:22:12 [EST]
(Supp. No. 141)
B. In such cases, the director shall collect and submit to the county public health department laboratory, or to another laboratory approved by the California Department of Health Services, such samples and laboratory specimens as may be necessary to determine the diagnosis, source of infection, and possible infection of persons who have been in contact with the source of infection, of said contagious, infectious or communicable diseases. In such cases, the director shall, when he determines it necessary to assure compliance with his quarantine or isolation regulations or orders, post guards on or adjacent to the premises where a contagious, infectious or communicable disease exists. (Ord. 2006-0040 § 76, 2006; Ord. 7583 Part 2 § 200, 1959.)
11.04.020 Isolation or quarantine authorized when.
A. The director may remove any person affected or reasonably suspected of being affected with a contagious, infectious or communicable disease to a suitable place of isolation or quarantine when the director deems such action necessary to protect the patient and the public health.
B. In such instances where the patient involved may be classed as indigent according to the requirements and standards of the Los Angeles County department of public social services, removal shall be to a suitable facility which has been established and maintained for the treatment and isolation of contagious, infectious or communicable diseases by the county of Los Angeles through the department of health services directly, or by contract with other persons, bodies or institutions.
C. In the instance of communicable disease patients other than indigents, the director shall attempt to secure isolation and treatment in private institutions having facilities which, in the opinion of the director, are adequate for proper isolation; but if such private institutions be not found available and, in his opinion, hospital isolation and care continue necessary, said nonindigent contagious person shall be committed to the director of the department of health services, who shall provide facilities in county institutions or hospitals for proper isolation and treatment.
D. Return of such communicable disease patients from isolation in a hospital or other isolation facilities to community living shall be on authorization of the director. (Ord. 2006-0040 § 77, 2006; Ord. 7583 Part 2 § 201, 1959.)
11.04.030 Physicians—Report of disease required when.
Any report of the existence of a contagious, infectious or communicable disease required by any physician or any other person by the provisions of the Health and Safety Code and the Regulations of the California Department of Health Services shall, in addition to the matters require to be reported by such statute or regulation, further state whether the patient or any member of the patient's household is engaged in the handling or sale of milk or other foodstuff for human consumption or is engaged in teaching or working in a school or in caring for children other than those of the patient's own immediate family.
(Ord. 2006-0040 § 78, 2006; Ord. 7583 Part 2 § 202, 1959.)
11.04.040 Report of disease by other persons required when.
When no physician is in attendance, any dentist, practitioner, visiting nurse, private duty nurse, head of any private household, or person in charge of any institution, hotel, hospital, sanitary clinic, dispensary, boarding house, school, camp or vessel, shall report immediately to the director the name and address of any person under his charge, or in his institution or other place under his charge, with any disease which is or which he suspects or has reason to suspect as being contagious, infectious or communicable, and shall keep such a person strictly isolated
Created: 2025-04-18 14:22:12 [EST]
(Supp. No. 141)
until the director orders otherwise. Any person having knowledge that another person is suffering from a disease which is, or which the first person suspects or has reason to suspect as being contagious, infectious or communicable, shall report forthwith to the local director the name and address of the diseased person and all the facts relating to the case known to him and requested by the director. (Ord. 7583 Part 2 § 203, 1959.)
11.04.050 Physicians—Specimen submittal.
Any physician in attendance on a person suffering from any disease which is, or which the physician suspects or has reason to suspect as being, contagious, infectious or communicable, shall submit to the director or to a laboratory approved by the California Department of Health Services for examination, such specimens required or demanded by the director for establishing the diagnosis and control of such disease. (Ord. 2006-0040 § 79, 2006; Ord. 7583 Part 2 § 204, 1959.)
11.04.060 Physicians—Isolation of patient and other precautions.
A. Any physician who discovers a case of contagious, infectious or communicable disease shall immediately cause the patient to be isolated and to remain isolated until otherwise ordered by the director.
B. The physician shall also advise other members of the household regarding the precautions to prevent further spread of the disease, and shall cooperate with the director in endeavoring to secure the immunization and prompt treatment of such patient and of persons who have been in contact with such patient to render them noninfectious.
(Ord. 7583 Part 2 § 205, 1959.)
11.04.070 Tuberculosis—Recordkeeping requirements.
All reports and all results of examinations of persons having or suspected of having tuberculosis shall be recorded by the director in a register, which register shall not be open to inspection by any person other than the health authorities of the state and county or of any public school district. (Ord. 7583 Part 2 § 206, 1959.)
11.04.080 Sanitary disposal of infectious excretions.
No person having tuberculosis or other contagious, infectious or communicable disease shall dispose of his sputum, saliva or other bodily secretion or excretion so as to cause offense or danger to any person or persons occupying the same room, apartment, house or public place. In all cases of violation of this section, the director shall take such steps as he may find necessary to protect the public health. (Ord. 7583 Part 2 § 207, 1959.)
11.04.090 Quarantine—Placard requirements.
No person shall interfere with or obstruct the director or his authorized representative in the posting of any placard establishing quarantine in accordance with law, in or on any place or premises, nor shall any person conceal, mutilate or remove any such placard, except by permission of the director. In the event any such placard
Created: 2025-04-18 14:22:12 [EST]
(Supp. No. 141)
is concealed, mutilated or torn down, the occupant of the premises whereon such placard was posted shall notify the director of such fact immediately.
(Ord. 7583 Part 2 § 208, 1959.)
11.04.100 Quarantine—Leaving and entering premises—Limitations.
It is unlawful for any person residing or being in any place which is quarantined by the director to leave, nor shall any unauthorized person enter such place without the written consent of the director; provided, however, that the physician in attendance, any registered nurse in attendance, the clergyman, undertaker, or any member of the department of public health, in performance of their duties, may have access to the quarantined household or any persons therein under such regulations as may be adopted from time to time by the director. Any permits issued under authority of this section may be revoked upon failure to comply with the regulations governing the issuance of such permits.
(Ord. 2006-0040 § 80, 2006; Ord. 7583 Part 2 § 209, 1959.)
11.04.110 Schools—Exclusion of children or other persons required when.
A. It shall be the duty of the principal or other person in charge of any public, private, parochial, Sunday, kindergarten or boarding school, or day nursery, to exclude therefrom any child or other person with an infectious, contagious or communicable disease, or a disease such principal or other person suspects or has reason to suspect as being contagious, infectious or communicable. If the attending physician, school physician or director finds, upon examination, that the person is not suffering from a c ontagious, infectious or communicable disease, he may submit a certificate to this effect to the school authority, who may readmit the person.
B. In addition, the principal or other person shall exclude from attendance at school, and shall notify the director of said action taken, all children affected with the following named diseases: impetigo contagiosa, pediculosis, ringworm, scabies and Vincent's infection. The director shall prescribe conditions under which children with such diseases may attend school.
(Ord. 7583 Part 2 § 210, 1959.)
11.04.120 Schools—Readmission of children—Conditions.
A. No instructor, teacher, pupil or child who resides where any contagious, infectious or communicable disease exists, or has recently existed, which is subject to strict isolation or quarantine of contacts, shall be permitted by any superintendent, principal or teacher of any college, seminary, public or private school, or day nursery, to attend the college, seminary, school or nursery, except by the written permission of the director.
B. Pupils or school or nursery employees who have been ill from any other contagious, infectious or communicable disease may be readmitted only by written permission signed by the attending physician, the school physician, or the director or his authorized agent. (Ord. 7583 Part 2 § 211, 1959.)
11.04.130 Control measures when diagnosis is uncertain.
In cases of doubt or disputed diagnosis, or where uncertainty exists as to the exact nature of a suspected case of contagious, infectious or communicable disease, the director shall enforce the control measures provided for the
Created: 2025-04-18 14:22:12 [EST]
(Supp. No. 141)
disease. Whenever a case of unrecognized illness shall be reported to the director, which upon investigation presents symptoms of a contagious, infectious or communicable disease, but in which, in the judgment of the director, sufficient time has not elapsed to render a positive diagnosis possible, the director shall establish the control measures applicable in actual cases of contagious, infectious or communicable disease until such time as positive diagnosis can be established.
(Ord. 7583 Part 2 § 212, 1959.)
11.04.140 Disinfection measures following quarantine or other unsanitary conditions.
A. Whenever a person or animal or other thing is discovered to be affected by or infected with a contagious, infectious or communicable disease, upon demand of the director, the owner or person in charge of the house containing said person, animal or thing shall cause the house, building or premises, and all articles therein which might harbor germs or viruses, or carriers thereof, to be disinfected, deloused, renovated, cleaned or fumigated, as required by and under the supervision of the director.
B. Upon the termination of any case of contagious, infectious or communicable disease by death or recovery of the patient, or on removal of the patient from the house or other place in which the patient had been staying during the course of the disease, the director shall make a determination of the means necessary to render noninfectious the house or other place occupied by the patient during the course of the disease. The director may order any person owning, or having any interest in said house or other place, to clean the premises according to specifications of the director, and said person owning or having interest in said property shall obey all further orders of the director that may be determined by the director in his sole discretion to be necessary to destroy the vitality of pathogenic microorganisms or viruses on such premises.
C. Whenever quarantine is established by the director for any contagious, infectious or communicable disease, he shall instruct all persons on the quarantined premises in the steps necessary to prevent the spread of the disease through infectious discharge, and such persons shall follow and obey such instructions. In the case of the louse-borne diseases, the director shall take such measures as may be necessary to delouse all infected persons who have been in contact with the infected person on the quaranti ned premises, and also such persons shall obey the orders of the director relating to said delousing program.
D. Whenever the director, in his sole discretion, finds that an emergency exists requiring immediate action for the protection of public health, he shall proceed to render any infected house, building or premises free from the danger of the spread of contagious, infectious or communicable disease; if, in the opinion of the director, it is necessary to destroy any clothing or bedding or other articles to prevent the spread of contagious, infectious or communicable disease, the same shall be destroyed by the director.
E. Whenever the director finds any premises to be infested with vermin or rats, or to be in such insanitary condition, as in his opinion to require fumigation or renovation, the director shall serve notice of such conditions on the owner or his agent, or tenant of such premises, and the owner, agent or tenant shall fumigate or renovate such premises as directed by the director.
F. No person shall remove any article of clothing or bedding, or any other article by which the germs of disease may be carried, from any house, building or premises in which there is or has been a case of contagious, infectious or communicable disease, until such articles have been thoroughly disinfected and the permission of the director obtained for such removal.
(Ord. 7583 Part 2 § 213, 1959.)
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(Supp. No. 141)
11.04.150 Exposed persons—Contacts with other persons restricted.
Upon specific order of the director, a person or persons who have attended upon or otherwise come in contact with a case of communicable disease in such manner or to such extent as to render him or her liable to contract such disease or to communicate it to others, shall refrain from going into a public place of assembly and shall not mingle with other persons not affected with such disease. The director may, when it is necessary, cause any person so exposed to be quarantined until the danger of such person 's having or communicating such communicable disease has passed.
(Ord. 7583 Part 2 § 214, 1959.)
11.04.160 Bodies of disease victims—Embalming restrictions—Report required when.
No undertaker or embalmer shall begin the actual embalming of any body in which the cause of death is, or in which he suspects or has reason to suspect the cause of death as being, a contagious, infectious or communicable disease, until authorized by the director. If the case has not been previously reported to the director, the undertaker or embalmer shall immediately report to the director the name and address of the deceased person, and all facts relating to the cause of death known to said undertaker or embalmer. (Ord. 7583 Part 2 § 215, 1959.)
11.04.170 Hearse and mortuary car use restrictions.
It is unlawful for any funeral director or other person to use, or cause or permit to be used, any vehicle other than a hearse or mortuary car for the conveyance of the body of any person dead of a contagious, infectious or communicable disease, except when said person dies while being transported in a vehicle, unless said body shall have been prepared for burial and encased in a sound casket and enclosed in a transportation case. (Ord. 7583 Part 2 § 216, 1959.)
11.04.180 Burial permits.
For every burial permit issued pursuant to the Health and Safety Code, the applicant shall pay to the director, and the director shall collect the fee authorized pursuant to Health and Safety Code section 100430, except that no fee shall be charged for a burial permit of a person who died while in any branch of the armed forces during time of war.
(Ord. 2006-0040 § 81, 2006; Ord. 7583 Part 2 § 217, 1959.)
11.04.190 Tuberculosis sanitarium—Alcoholic beverages prohibited.
No person shall enter, be or remain upon the premises of any tuberculosis sanitarium while in possession of any alcoholic beverages, including beer and wine, in excess of a single dose prescribed by the sanitarium physician. (Ord. 10728 § 2 (part), 1973; Ord. 7583 Part 2 § 228, 1959.)
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(Supp. No. 141)
11.04.195 Sale or use of alkyl nitrite products.
A. It is unlawful for any person to use, sell, offer for sale or otherwise furnish to any other person any alkyl nitrite product, as defined herein.
B. "Alkyl nitrite" means any volatile alkyl nitrite compound including, but not limited to, amyl nitrite, butyl nitrite, and isobutyl nitrite.
C. "Alkyl nitrite product" means all products of any kind containing an alkyl nitrite in a form and amount which makes possible the introduction of an alkyl nitrite into the human body through any means including, but not limited to, injecting, ingesting or inhaling.
D. As used in this section, the use of an alkyl nitrite product shall mean to inhale, inject, or otherwise introduce into the human body an alkyl nitrite product, unless done pursuant to a course of treatment prescribed or administered by a physician, dentist or podiatrist.
E. The prohibition contained in subsection A of this section shall not apply to the sale, offering for sale, or furnishing of any alkyl nitrite product by:
1. A pharmacist to a physician, dentist, podiatrist, veterinarian or to any other person possessing a prescription issued by a physician, dentist, podiatrist or veterinarian for such a product;
2. A physician, dentist, podiatrist or veterinarian to his or her patients; or
3. A manufacturer or wholesaler of alkyl nitrite products to a pharmacist, physician, dentist, podiatrist or veterinarian.
(Ord. 86-0173 § 1, 1986.)
Part 2 RABIES CONTROL AND VICIOUS ANIMALS5
11.04.200 Persons bitten by certain animals—Report required—Treatment.
It shall be the duty of each physician to report to the director any case coming to the physician's attention in which a person has been bitten by, or otherwise exposed to, an animal of a species subject to rabies, giving the full name, age and address of the person who has been bitten. If no physician is in attendance on said case, said report shall be made by the person bitten or otherwise exposed, or, in the case of a minor, by his parent or guardian. The director shall ascertain that said individual is treated as the director, in his opinion and discretion, deems necessary for the protection of said individual, and the director shall order the quarantine and observation of the biting animal until it is established by the director that such animal does no t have symptoms of rabies. (Ord. 10728 § 1 (part), 1973; Ord. 7583 Part 2 § 218, 1959.)
11.04.210 Confinement of biting animals—Procedure generally.
The biting animal shall be quarantined, confined and observed for at least 14 days (dogs and cats, 10 days) after the day of infliction of the bite, with the exception that the following alternative to the 10 -day isolation of dogs and cats is permitted: dogs or cats which have been isolated in strict confinement, under proper care and under observation of a licensed veterinarian, in a pound, veterinary hospital or other adequate facility, in a manner approved by the director of public health, may be released from isolation by the director after five days of veterinary observation if, upon conducting a thorough physical examination on the fifth day or more after infliction of the bite, the observing veterinarian certifies that there are no clinical signs or s ymptoms of any disease.
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(Supp. No. 141)
(Ord. 2006-0040 § 82, 2006; Ord. 10728 § 1 (part), 1973; Ord. 7583 Part 2 § 219, 1959.)
11.04.220 Confinement of biting animals—Alternate procedures.
A. The quarantine described in Section 11.04.210 may be made on the property of the person having charge, custody or control of such animal when adequate quarantine facilities are available; or, at the discretion of the director, such animal may be placed under quarantine and observation in any licensed boarding kennel.
B. Should the animal be relinquished by the owner to the director to be disposed of upon release from quarantine, the director may, at his discretion, impound such animal in an approved animal control facility. (Ord. 10728 § 1 (part), 1973; Ord. 7583 Part 2 § 220, 1959.)
11.04.225 Fee for confinement of biting animals.
A. Under the conditions described in subsection B of this section, the county shall recover a fee of $50.00 for the costs incurred by the department of public health in the confinement of a biting animal as described in Sections 11.04.200, 11.04.210 and 11.04.220. The county shall also recover any related costs, including care and feeding of the confined animal, and any reasonable costs that it may incur in connection with the collection of such fees.
B. The fee shall be assessed when:
1. The director of public health or his designee confines an animal described in Section 11.04.200 on the owner or custodian's premises and the victim of the bite is not the owner or custodian of the animal; and
2. The victim was not engaged in an illegal activity against the person or on the property of the owner or custodian.
C. Notwithstanding the above, the fee shall not be assessed when the animal is a police dog or guide dog as defined in California Health and Safety Code Sections 1919 and 1919.1.
D. The director or his designee may waive, in full or in part, the above fee, if necessary to accomplish the protection of animal or public health, safety or welfare. (Ord. 2006-0040 § 83, 2006; Ord. 93-0055 § 11, 1993.)
11.04.230 Owner of biting animal—Report required—Examination of confined animal.
Whenever the owner or person having charge, custody or control of any animal observes or learns that such animal has bitten or otherwise exposed a human being, such owner or person having charge, custody or control of such animal shall report the incident at once to the director and shall confine such animal in an enclosure, or shall securely hold and restrain said animal, by chain or other device, for examination and observation by the director.
No owner or person having charge, custody or control of such animal shall fail, refuse or neglect to allow the director to make an inspection or examination of such animal for the purpose of determining whether such animal has symptoms of rabies.
(Ord. 10728 § 3 (part), 1973; Ord. 7583 Part 2 § 221, 1959.)
Created: 2025-04-18 14:22:12 [EST]
(Supp. No. 141)
11.04.240 Owner of biting animal—Quarantine requirements—Examination of dead animal.
No owner or person having charge, custody or control of any animal biting or otherwise exposing a human being shall fail, refuse or neglect to confine in an enclosure, or securely hold and restrain such animal by chain or other device, upon the premises of the owner or person having charge, custody or control of such animal, for the period of quarantine as shown in Section 11.04.210. Should such animal die while under quarantine and observation, the owner or person having charge, custody or control of such animal shall surrender the carcass of such animal or such portion of the carcass as may be demanded by the director. (Ord. 10728 § 3 (part), 1973; Ord. 7583 Part 2 § 222, 1959.)
11.04.250 Destroying quarantined animal prohibited—Exception.
It is unlawful for any owner or person having charge, custody or control of any animal that has bitten or otherwise exposed a human being or is suspected of having rabies to destroy such animal, or have such animal destroyed, during the quarantine period, unless permission is granted by the director. (Ord. 10728 § 3 (part), 1973; Ord. 7583 Part 2 § 223, 1959.)
11.04.260 Suspected rabid animals—Owner report and confinement duty.
Whenever the owner or person having charge, custody or control of any animal learns or observes that such animal has shown symptoms of rabies or has acted in a manner which would give said person or owner reason to believe that said animal has rabies, it shall be unlawful for such owner or person having charge, custody or control of such animal to fail, refuse or neglect to notify the director at once and to confine such animal in an enclosure, or to securely hold and restrain such animal by chain or other device until it shall be established that such animal does not have symptoms of rabies, or to fail, refuse or neglect to allow the director to inspect or examine such animal for symptoms of rabies.
(Ord. 10728 § 3 (part), 1973; Ord. 7583 Part 2 § 224, 1959.)
11.04.270 Quarantine of animals coming in contact with rabid animals.
Animal contacts of a known rabid or suspected rabid animal shall be quarantined in a place and manner, and for a period of time, designated by the director.
(Ord. 10728 § 3 (part), 1973; Ord. 7583 Part 2 § 225, 1959.)
11.04.280 Vicious animals—Identification procedure—Confinement requirements.
A. It shall be the duty of the director, upon receipt of an affidavit from any person who has been bitten by an animal or from a person who has witnessed such an occurrence, to investigate and, upon reasonable indication of the animal's viciousness, to notify the owner or custodian of such animal, in writing, to keep such animal at all times confined strictly to the premises of said owner or custodian in such a manner that the animal may not do bodily harm to any person having legitimate reason to be upon t he premises of said owner or custodian.
B. Permanent Quarantine. After the receipt by the owner or custodian of such animal of the notice as provided in subsection A of this section, the owner or custodian shall at all times thereafter keep such animal, or cause such animal to be kept, on the property or premises where such owner or custodian resides, in the manner
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(Supp. No. 141)
specified in subsection A above. Such animal shall not be moved from the place of quarantine or disposed of in any manner without the permission of the director, and in the event of the death of the animal, the carcass of the animal shall be surrendered by the owner or custodian to the director on demand, as proof of the death of the animal.
(Ord. 10728 § 2 (part), 1973; Ord. 7583 Part 2 § 226, 1959.)
11.04.290 Vicious animals—Appeal from quarantine requirement—Hearing procedures.
Any person whose animal has been declared vicious and placed on permanent quarantine may petition the director for a hearing. Such a petition shall be in writing, signed by the applicant, and shall set forth in detail the facts and reasons upon which his petition is based. If the director finds that the facts upon which he based his order of quarantine no longer exist, he shall rescind the quarantine. Otherwise, he shall set the matter for a public hearing not less than 60 days after the filing of the petition and, in writing, either by registered or certified mail, postage prepaid, or in the manner required for the service of summons in civil actions, not less than five days prior to the hearing, notify the applicant of the time and place thereof. The direc tor shall give the petitioner and all other persons who desire to be heard an opportunity to testify and to present any relevant facts. The director may place any witness under oath. The director, when he deems it necessary, may continue the hearing at any time and shall give notice thereof at the hearing or as required when the matter is first set for hearing. At the close of the hearing or within 10 days thereafter, from the evidence presented, the director shall determine the facts and shall take the action required thereby, continue the quarantine, set aside the quarantine, or such other action as is required by law under the facts. He may notify the petitioner at the close of the hearing as to his ruling if the petitioner is present, either in person or by counsel. Otherwise, he shall notify the petitioner of his action by a notice in writing served by first class mail, postage prepaid, or in the manner required for the service summons in a civil action.
(Ord. 10728 § 4, 1973; Ord. 7583 Part 2 § 227, 1959.)
Part 3 BATHHOUSES AND SIMILAR COMMERCIAL ESTABLISHMENTS
11.04.300 Findings.
Acquired Immune Deficiency Syndrome (AIDS) is a fatal disease of epidemic proportions in Los Angeles County.
Evidence exists that certain commercial establishments in the county allow, facilitate, and/or provide facilities for their patrons to engage in high risk sexual contact which poses a significant risk for the transmission of the human immunodeficiency virus (HIV), which has been associated with AIDS, and other sexually transmitted diseases. Such high risk sexual contact poses an unacceptable public health risk which must be eliminated. (Ord. 2004-0050 § 1, 2004; Ord. 88-0012U § 1 (part), 1988.)
11.04.310 Definitions.
The following terms as used in this Part 3 shall have the following meanings:
A. 1. "Commercial sex venue" means any establishment that charges patrons or members a fee for admission or membership and which as one of its primary purposes allows, facilitates, and/or provides facilities for its patrons or members to engage in any high risk sexual contact while on the premises.
2. Excluded from the definition of commercial sex venue shall be any hotel or motel, as defined in subsection C of this section.
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(Supp. No. 141)
B. 1. "High risk sexual contact" means anal or vaginal intercourse, oral copulation, and any other behavior or activity identified by the county health officer pursuant to subsection B.2 of this section.
2. In recognition that medical information about AIDS and how it is transmitted continues to develop, the county health officer may amend the definition of high risk sexual contact when, in his opinion, such a change is supported by the then-available scientific information. Any such change shall be effective only after notice of such change is given to the board of supervisors and is published once a week for three weeks in a newspaper of general circulation in the county and is provided to each establishm ent which has been issued or applied for a permit pursuant to Section 11.04.320 herein.
C. "Hotel" or "motel" means a commercial establishment meeting all of the following requirements:
1. The establishment holds itself out as being primarily in the hotel or motel business;
2. The establishment is licensed by all applicable jurisdictions as a hotel or motel;
3. The establishment complies with any applicable occupancy tax ordinance;
4. The establishment complies with all applicable state, city and county statutes, ordinances and regulations controlling the operation of motels or hotels. (Ord. 2004-0050 § 2, 2004; Ord. 88-0012U § 1 (part), 1988.)
11.04.320 Public health facility permit.
A. It shall be unlawful for any person or entity to operate, conduct or carry on a commercial sex venue, unless the owner of the commercial sex venue first obtains, and continues to maintain in full force and effect, a public health facility permit. The owner of any commercial sex venue which was lawfully operating on the effective date of this section shall either cease operation or obtain a public health facility permit within six months of the effective date of this section.
B. Within 30 calendar days of the adoption of this section, the county health officer shall establish commercial sex venue regulations, which are intended to eliminate the unacceptable public health risk posed by the operation of commercial sex venues. A copy of these commercial sex venue regulations shall be made available to any member of the public at no charge, upon request. As determined necessary by the county health officer, he may, from time to time, amend the commercial sex venue regulations. A copy o f any amendments shall also be made available to any member of the public at no charge, upon request.
C. Upon review and verification by the county health officer that the owner has met the requirements enumerated in the commercial sex venue regulations, he shall issue a public health facility permit to the owner.
D. Any public health facility permit issued by the county health officer to the owner of a commercial sex venue is nontransferable. The public health facility permit shall be valid for a twelve -month period and only for the approved facility.
(Ord. 2004-0050 §§ 3, 4, 2004.)
11.04.330 Posting requirements.
A. The public health facility permit issued to the owner of any facility operating as a commercial sex venue must be posted and exhibited at all times in an area that is visible to the public and to patrons and members of the commercial sex venue.
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B. At all times, every commercial sex venue shall have posted so as to be clearly visible to patrons and members entering the establishment a legible sign, in lettering at least one inch in size, that provides the following information:
Any public health concerns regarding this establishment should be directed to the Los Angeles County Department of Health Services Office: (the program office address and telephone number to be provided by the county health officer).
(Ord. 2004-0050 §§ 5, 6, 2004.)
11.04.340 Permit—Reporting requirements.
Every owner of a commercial sex venue for which a public health facility permit has been issued by the county health officer under the provisions of this Part 3 shall report to him any changes in the status of the business or activities which is made reportable by commercial sex venue regulations, within 15 calendar days of the change. (Ord. 2004-0050 § 7, 2004.)
11.04.350 Permit—Suspension and revocation.
A. Any public health facility permit issued pursuant to this Part 3 may be suspended or revoked at any time by the county health officer for failure to comply with any provision of this Part 3 or any other violation of law or standard which creates a risk to the public health or safety, including, but not limited to, any violations of the commercial sex venue regulations, the Los Angeles County Code or the California Health and Safety Code, or any combination thereof, or for interference with the county hea lth officer's performance of his duty.
B. Whenever the county health officer finds that an owner is not in compliance with the requirements of this Part 3, or any law or standard affecting the public health or safety, including, but limited to, the commercial sex venue regulations, the Los Angeles County Code or the California Health and Safety Code, or any combination thereof, a written notice of noncompliance shall be issued to the owner. The notice of noncompliance shall include a statement of all deficiencies found, and shall specify the man datory corrective measures, including, if appropriate, preparation by the owner of a corrective action plan, which must be completed to address all deficiencies. The county health officer shall provide a date (hereinafter "compliance date") by which all the mandatory corrective measures must be completed. On the compliance date, the county health officer will assess if the mandatory corrective measures taken by the owner are sufficient to cause the county health officer to conclude that the deficiencies tha t were set out in the notice of noncompliance have been corrected or otherwise sufficiently addressed to ensure that they no longer present a risk to public heath or safety. The notice of noncompliance shall inform the owner that failure to sufficiently address the deficiencies may result in the imposition of any penalty provided for in this Part 3.
The notice of noncompliance shall also advise the owner of his right to an administrative review under the provisions of subsection E of this section.
C. Notwithstanding any other provision of this Part 3, if the county health officer finds that an owner is not in compliance with the requirements of this Part 3, or any law or standard affecting the public health or safety, including, but not limited to, the commercial sex venue regulations, the Los Angeles County Code or the California Health and Safety Code, or any combination thereof and this owner has demonstrated a pattern of violations such that, in the judgment of the county health officer additiona l time will not result in compliance, the county health officer may immediately suspend or revoke the owner's health facility permit.
In such case, the county health officer shall issue a written notice to the owner that shall specify the acts or omissions found to be violations of any applicable regulations or laws, and in the case of suspension, shall state the duration of the suspension and the corrective measures, if any, which the owner must implement
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as a condition of the reinstatement or reissuance of the permit, at end of the suspension period. The notice shall also advise the owner of his right to an administrative review under the provisions of subsection E of this section.
D. Notwithstanding any other provision of this Part 3, if any immediate danger to the public health or safety is found or is reasonably suspected, unless the condition is corrected forthwith, the county health officer may immediately suspend any public health facility permit issued pursuant to this Part 3, and/or initiate a criminal complaint, pending a determination of an administrative review as provided herein. Immediate danger to the public health or safety shall include any condition, based upon inspec tion findings or other evidence, that can cause, or is reasonably suspected of causing, infection or disease transmission, or any known or reasonably suspected hazardous condition. Whenever a public health facility permit issued pursuant to this Part 3 is immediately suspended as a result of an immediate danger to the public health or safety, the county health officer shall issue to the owner a written notice of noncompliance. The notice of noncompliance shall include a statement of all deficiencies found, and shall specify the mandatory corrective measures, including, if appropriate, preparation by the owner of a corrective action plan, which must be completed to address all deficiencies. The county health officer shall set a compliance date by which all th e mandatory corrective measures must be completed. On the compliance date, the county health officer will assess if the mandatory corrective measures taken by the owner are sufficient to cause the county health officer to conclude that the deficiencies that were set out in the notice of noncompliance have been corrected or otherwise sufficiently addressed to ensure that they no longer present a risk to the public health or safety. In this circumstance where a business is immediately closed because of an immediate danger to the public health or safety is found or reasonably suspected, the owner may request that the compliance date occur on a date earlier than that scheduled by the county health officer. If the owner requests this earlier date, the county heal th officer shall reschedule the compliance date to a time no later than the end of the third business day following the owner's request. The notice of noncompliance shall inform the owner that failure to sufficiently address the deficiencies may result in the imposition of any penalty provided for in this Part 3. The notice of noncompliance shall also advise the owner of his right to an administrative review under the provisions of subsection E of this section.
E. A request for an administrative review, as specified in subsections B and D of this section, must be made by the owner in writing within 15 calendar days of the compliance date set forth in the notice of noncompliance or any extension thereof which is later granted by the county health officer. A request for an administrative review, as specified in subsection C of this section, must be made by the owner in writing within 15 calendar days of the date the notice provided for in subsection C is issued by t he county health officer. Failure to request an administrative review within the prescribed time shall be deemed a waiver of the right to such review. The administrative review shall be held within 15 calendar days of the receipt of a written request for a review and shall be conducted by a designee of the county health officer who was not involved in issuing the notice of noncompliance (hereinafter "reviewer"). Upon written request of the owner, or on his own initiative, the reviewer may advance or postpone the scheduled administrative review date, if, in his opinion, good cause warrants such action. The reviewer shall issue to the owner a written notice of his decision within five working days of the completion of the administrative review. Upon completion of the administrative review, the reviewer may modify, suspend, revoke or continue all such actions previously imposed upon a public health facility permit issued pursuant to this Part 3. In the event of suspension or revocation of the public health facility permit, the notice of decision shall specify the acts or omissions found to be violations of any applicable regulations or laws and, in the case of suspension, shall state the duration of the suspension and the corrective measures, if any, which the owner must implement as a condition of the reinstatement or reissuance of the permit, at end of the suspension period.
F. In the event a public health facility permit is suspended or revoked, the owner of the commercial sex venue shall cease to operate said facility as a commercial sex venue, unless and until the public health facility permit is reinstated or reissued.
(Ord. 2004-0050 § 8, 2004.)
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(Supp. No. 141)
11.04.360 Compliance with Part 3 provisions required.
A. The provisions of this Part 3 are in full force and effect in the county and in every municipal jurisdiction in the county adopting this Part 3.
B. Any person owning or operating any business or establishment regulated by this Part 3, must comply with the provisions of this Part 3.
C. Any person who owns or operates a commercial sex venue without a valid public health facility permit, or who, upon demand of the county health officer, refuses, or neglects to conform to a lawful order or directive issued by him pertaining to conduct regulated by this Part 3, is guilty of a misdemeanor, punishable by a fine of $1,000.00, imprisonment in the county jail for a period not exceed six months, or both. Each such act is punishable as a separate offense, and each subsequent day that an act conti nues constitutes a separate act punishable as separate offense.
(Ord. 2004-0050 § 9, 2004.)
11.04.370 Health officer—Right to enter and inspect.
The county health officer may enter and inspect any commercial sex venue, or enter and inspect any location suspected of being a commercial sex venue, for purposes of enforcing this Part 3. Such inspections may be conducted as often as necessary to ensure compliance with the provisions of this Part 3. (Ord. 2004-0050 § 10, 2004.)
11.04.380 Noncompliance with county health officer—Injunctive relief.
Any act or failure to act which is a violation of this Part 3 may be the subject of a civil action to enjoin the person so acting or failing to act to conform his or her conduct to the provisions of this Part 3. The filing and prosecution of such an action shall, in no way, limit the authority or ability of the county health officer to enforce the requirements of this Part 3 or impose penalties or take any other actions enumerated herein. (Ord. 2004-0050 § 11, 2004.)
Chapter 11.06 PERMITS AND SPECIAL SERVICE FEES
11.06.020 Fee schedule.
The director of public health shall from time to time review, adopt, amend, repeal and enforce rules and regulations for the protection of the public health, safety and general welfare. Such rules and regulations may include a schedule of fees to pay for cost of services provided pursuant to Title 8 and Title 20 of this code. (Ord. 2006-0040 § 84, 2006; Ord. 2005-0053 § 6, 2005; Ord. 11992 § 5 (part), 1979; Ord. 7583 Part 3 Ch. 10 § 751, 1959.)
Chapter 11.07 Public Events With Daily Attendance of Over 10,000 Participants
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(Supp. No. 141)
11.07.010 Findings.
A. The Board of Supervisors finds as follows:
1. Large scale events can pose a variety of health and safety risks to the attendees of these events;
2. These events can drain critical resources such as law enforcement, fire, emergency medical response and emergency room services;
3. Threat assessments should be conducted in order to minimize these risks;
4. Where the threat assessment leads to a determination that there is a strong probability that loss of life or harm to attendees can occur, then an event action plan shall be required in order to minimize the strong probability of loss of life or harm through adequate health and safety planning to reduce the risk associated with the event; and
5. Annual fairs controlled by the Food and Agricultural Code and certain other large scale events held in venues such as theaters with assigned seats should be excluded from this process as they do not tend to pose the kinds of health and safety risks this ordinance is intended to address. (Ord. 2016-0015 § 1, 2016.)
11.07.020 Definitions.
A. "County property" includes real property owned, leased, subleased, or otherwise assigned by the County, or real property subject to the use and control of the County. It includes real property of the County in the possession of a public or private entity under contract with the County. By way of example, it includes all public buildings and the surrounding grounds owned or leased by the County in the unincorporated and incorporated portions of the County, such as the Los Angeles County Fairgrounds in the City of Pomona, the Whittier Narrows Recreation Area in South El Monte, and Grand Park in the City of Los Angeles.
B. "Assessment team" shall include a team comprised of one or more representatives appointed by their respective directors from the following Departments: Fire, Sheriff, Health Services Emergency Medical Services, and Public Health. Representatives from other County departments, offices or local jurisdictions may be added as the need arises or to assess a particular event.
C. "Event Action Plan" means a plan developed for an event that imposes measures intended to minimize any strong probability of loss of life or harm.
D. "Promoter" means the individual, association, corporation, partnership, or other organization that arranges, holds, organizes, or otherwise conducts the event. In no circumstance shall the County be considered a promoter.
(Ord. 2016-0015 § 1, 2016.)
11.07.030 Public Events—Threat Assessment.
A. A threat assessment shall be conducted by the assessment team for any event (or a scheduled series of similar events) held on County property or in the unincorporated area of the County with an expected daily attendance level of over 10,000 participants. This threat assessment shall be initiated by written request of the promoter no later than 120 days prior to the scheduled date of the proposed event, unless another time frame is agreed to by the assessment team, and shall be completed by the assessment team no later than 10 business days after submission of the promoter's written request, unless the assessment team requires additional time to assess the event. The purpose of the threat assessment is to assess the threat of a strong
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probability of loss of life or harm to participants that the event may pose. The assessment shall include, but not be limited to, the following topics:
1. Prior events held by the promoter;
2. Prior events held at the facility;
3. Similar types of events in general;
4. The anticipated size of the event;
5. The potential need for law enforcement;
6. The potential need for onsite medical care;
7. The potential for drug use and distribution;
8. The potential need for restrictions as to age of attendees, alcohol use, hours of the event, capping attendance, etc.; and
9. The potential to drain critical resources such as law enforcement, fire, emergency medical response, and emergency room services in the region.
B. If the assessment team determines that, based on the facts presented to it in the assessment, there is a strong probability that loss of life or harm to the participants could occur, then the assessment team shall require the promoter to participate in the preparation of an event action plan, which shall be submitted at least 60 days prior to the scheduled date of the event unless a different time period is agreed to by the assessment team. The assessment team shall either approve, conditionally approve, disapprove, or request revisions to the event action plan within 15 days of the date it is submitted by the promoter. The promoter shall not hold the event until the assessment team approves the final event action plan. The event action plan shall address all of the following:
1. Health and safety concerns, including, but not limited to, attendance capacity, fire safety protections, alcohol sales, signage, adequacy of ventilation, and emergency ingress and egress, of the event space, and whether the promoter should: (a) provide free water and other cooling amenities, such as shade structures, air conditioning, and misters; (b) prohibit any person under 18 or 21 years of age from attending the event; (c) prohibit alcohol sales; (d) limit the size of the event; and (e) prepare and implement a medical action plan that provides for onsite medical care, availability of private medical transport, and/or coordination with area hospitals, trauma centers, and emergency medical services providers.
2. Law enforcement concerns, including, but not limited to, requiring a reasonable or enhanced ratio of peace officers or security guards to event attendees, and mechanisms for crowd control which could include limiting attendance, crime prevention, and the prevention of drug use and drug trafficking through the use of measures such as, amnesty boxes, searches and the use of drug sniffing dogs.
3. The potential need for supplying educational pamphlets, or other relevant emergency materials, including, but not limited to, first aid, to help alleviate any risk posed by the event.
C. The promoter shall permit representatives of the assessment team to attend event setup and the event itself to observe compliance with the event action plan.
D. The promoter shall participate with the assessment team in an after action review of the event upon request of the assessment team to assess compliance with, and the effectiveness of, the event action plan. The after action review shall be held within 14 days of the event unless otherwise approved by the assessment team.
E. The assessment team shall develop a summary assessment process for recurring events at the same property where it had previously determined that the recurring events do not present a strong probability that loss of
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life or harm to participants could occur, and may assess multiple similar events together if requested to do so by the promoter.
F. Notwithstanding subsections A and B, inclusive, if the event is a performance that by its nature places the performers at risk, then the event action plan is not required to address that risk.
G. The County may seek reimbursement from the promoter for the reasonable costs to the County to prepare the threat assessment pursuant to subsection A, review the event action plan pursuant to subsection B, and conduct the after action review pursuant to subsection D. (Ord. 2016-0015 § 1, 2016.)
11.07.040 Exemptions.
This Chapter shall not apply to the following types of events:
A. An event that is an annual fair within the network of California fairs, as described in Division 3 (commencing with section 3001) of the Food and Agricultural Code, if the primary purpose of the event is to exhibit or promote the state's agriculture, livestock, or industrial or natural resources through exhibits, vendors, or other educational programming.
B. An event that is held solely within a theater, grandstand, amphitheater, performing arts center or similar facility with a permanent stage or performance space and permanent seating where the majority of attendees are assigned specific seats to observe the performance, regardless of the level of attendance. (Ord. 2016-0015 § 1, 2016.)
11.07.050 Severability.
If any provision or clause of this chapter or the application thereof to any person or circumstance is held invalid, such invalidity shall not affect any other provision or application of this chapter which can be given effect without the invalid provision or application, and to this end the provisions of this chapter are declared to be severable.
(Ord. 2016-0015 § 1, 2016.)
Chapter 11.08 CHILDREN'S CAMPS1
Part 1 TITLE, PURPOSE AND DEFINITIONS
11.08.005 Title.
The ordinance codified in this chapter shall be known as the "Elena Matyas Children's Camp Safety Ordinance." (Ord. 2022-0031 § 14, 2022.)
1For statutory provisions on organized camps, see Health and Saf. Code § 18897 et seq.
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(Supp. No. 141)
11.08.010 Purpose.
The purpose of this chapter is to prescribe minimum requirements for the protection of the health and safety of all campers participating in a children's camp.
(Ord. 2022-0031 § 15, 2022; Ord. 7583 Part 3 Ch. 9 § 700, 1959.)
11.08.020 Camper.
"Camper" means any person age three (3) to seventeen (17) who is a participant in a children's camp. (Ord. 2022-0031 § 16, 2022; Ord. 7583 Part 3 Ch. 9 § 701, 1959.)
11.08.025 Camp Operator.
"Camp operator" means an individual, partnership, joint venture, or organization that owns, leases, rents, or operates a children's camp, and/or an individual partnership, joint venture, or organization that has care, charge, or control of a children's camp.
(Ord. 2022-0031 § 17, 2022.)
11.08.030 Children's Camp.
Children's camp" has the same meaning as defined in Section 8.04.080. (Ord. 2022-0031 § 18, 2022; Ord. 2007-0089 § 4, 2007; Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 9 § 709, 1959.)
11.08.035 Children's Day Camp.
"Children's day camp" has the same meaning as defined in Section 8.04.081. (Ord. 2022-0031 § 19, 2022.)
11.08.040 Children's Overnight Camp.
"Children's overnight camp" has the same meaning as defined in Section 8.04.082. (Ord. 2022-0031 § 20, 2022; Ord. 7583 Part 3 Ch. 9 § 708, 1959.)
11.08.045 Counselor.
"Counselor" means a staff member who supervises campers and/or operates activities involving campers at a camp, is at least sixteen (16) years old, except as otherwise required in this chapter, and is at least two (2) years older than any campers that the counselor is supervising. (Ord. 2022-0031 § 21, 2022.)
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11.08.050 Department.
"Department" means the Los Angeles County Department of Public Health. (Ord. 2022-0031 § 22, 2022; Ord. 7583 Part 3 Ch. 9 § 702, 1959.)
11.08.055 Director.
"Director" means an individual who is at least 25 years of age, has had at least two (2) seasons of administrative or supervisory experience in camp activities and has primary responsibility for camp operations. (Ord. 2022-0031 § 23, 2022.)
11.08.060 Organized Camp.
"Organized camp" has the same meaning as defined in Section 8.04.338.5. (Ord. 2022-0031 § 24, 2022; Ord. 7583 Part 3 Ch. 9 § 703, 1959.)
11.08.070 Passive Activity.
"Passive activity" means an activity that takes place for a limited time in a defined area, where campers are spectators, or have limited mobility. Such activities may include, but are not limited to, storytelling, coloring, viewing movies or drama, singing, playing board games, computer use, and classroom instruction. (Ord. 2022-0031 § 25, 2022; Ord. 7583 Part 3 Ch. 9 § 704, 1959.)
11.08.075 Season.
"Season" means a consecutive 90-day period.
(Ord. 2022-0031 § 26, 2022.)
11.08.080 Specialized Recreational Activity.
A. "Specialized recreational activity" means an activity that may expose a camper to a risk of serious injury because of the inherent danger of the activity. Such activities include, but are not limited to, ziplining, diving, boating, horseback riding, rock climbing, shooting sports, high rope courses, operating all-terrain vehicles (ATVs), canoeing, aquatic activities (e.g., any camper activities in a pool or other body of water), and other activities determined by the Department based on characteristics s uch as height, speed, water depth, physical contact with another participant or object, and/or use of equipment associated with the activity.
Other considerations for determining whether an activity is a specialized recreational activity include, but are not limited to, the following:
1. Staff that have specialized training and experience concerning equipment, procedures, and safety considerations.
2. Specific safety precautions and requirements for a high level of adult supervision at all times.
3. May require inspection and/or certification by an accredited organization for that activity.
B. Specialized recreational activities do not include sports played on courts or fields.
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(Ord. 2022-0031 § 27, 2022; Ord. 7583 Part 3 Ch. 9 § 706, 1959.) Part 2 GENERAL REQUIREMENTS
11.08.200 Compliance Required.
Unless otherwise specified in this division, camps which provide four (4) or more consecutive overnight stays shall comply with the requirements of Division 13, Part 2.4, of the California Health and Safety Code and Title 17, Division 1, Chapter 5, Subchapter 6. Organized Camps, of the California Code of Regulations (CCR). (Ord. 2022-0031 § 30, 2022.)
11.08.205 Establishment—Plans and Specifications Required.
A person intending to establish a new children's camp or organized camp shall submit, in duplicate, complete plans of the proposed camp, including a plot plan drawn to scale, to the Department for approval, prior to construction of new buildings or conversion of existing buildings.
(Ord. 2022-0031 § 30, 2022.)
11.08.210 Registration or Permit to Operate.
A. All children's camps operating for four (4) weeks or less in any 12 -month period are required to register with the Department before beginning camp operations. All children's camps operating for more than four (4) weeks in any 12-month period are required to obtain a public health permit before beginning camp operations.
B. Every person desiring to register or obtain a public health permit to operate a children's camp shall file an application at least 60 days prior to the anticipated operation of the children's camp. The application shall include the information specified in Section 11.08.220.
C. Upon receipt of an application for registration or a public health permit and required fee, the Department shall review the application. The Department shall not review any application if incomplete, or if the required fee is not paid.
D. Upon completion of the initial application review, the children's camp shall be subject to a site evaluation to be completed by the Department within 30 days prior to the anticipated operation of the children's camp to ensure minimum compliance with this chapter.
E. Upon verification by the Department that all minimum requirements have been met, registration or a public health permit shall be issued.
F. A camp operator is required to notify the Department at least fourteen (14) calendar days before a change is made to any of the following:
1. Continuing or discontinuing onsite food service.
2. Any changes to the children's camp name, location and mailing address.
3. Any major expansion of physical facilities.
(Ord. 2022-0031 § 30, 2022.)
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11.08.215 Notice of Intent to Operate.
At least 30 days prior to operation of a children's camp in any calendar year, written notice shall be sent by the camp operator to the Department, setting forth the name, location, phone number, mailing, and email address of the person or agency that owns the camp site, and/or the name, phone number, and email address of the person or agency proposing to operate the camp and the proposed dates of operation during that calendar year.
Children's camps which operate year-round shall provide only an initial notice of operation. (Ord. 2022-0031 § 30, 2022.)
11.08.220 Written Operating Procedures and Plans.
A. The camp operator must develop and submit to the Department with the initial application for registration or public health permit a written description of operating procedures that describe the program of organized and supervised activities of the children's camp in the following areas:
1. Supervisor qualifications and training;
2. Staff skill verification criteria and process;
3. Camper eligibility requirements, if any;
4. Counselor-to-camper supervision ratios as required in Section 11.08.240, including for any passive or specialized recreational activities when offered;
5. Safety procedures, including the storage and handling of hazardous materials;
6. Identification of potential environmental hazards;
7. Equipment repair and maintenance; and
8. Equipment access and control.
B. The following written plans must be submitted with the initial application for registration or a public health permit:
1. Camper health plan as outlined in Section 11.08.245;
2. Emergency plan as outlined in Section 11.08.260;
3. Specialized recreational activities plan as outlined in Section 11.08.265, if applicable;
4. Transportation plan as outlined in Section 11.08.270;
5. A plan for swimming or boating in any lake, stream, river or the ocean as outlined in Section 11.08.320, if applicable; and
6. Insect and rodent plan as outlined in Section 11.08.490.
C. A children's camp shall maintain a copy of the written operating procedures and written plans required in this section on file on the camp premises and make plans available for inspection by any camper, camper's parent or guardian, or their agent.
D. If a change is made to written procedures or written plans that are required in this chapter, the camp operator must submit updated procedures or plans within fourteen (14) days of the proposed change along with applicable fee to the Department.
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(Supp. No. 141)
E. If a children's day camp elects to change operations to include one or more specialized recreational activities, or overnight stays, a new registration or public health permit application must be submitted and approved prior to the implementation of any changes, as specified in this chapter. (Ord. 2022-0031 § 30, 2022.)
11.08.225 Director Required.
All children's camps must have a director, as defined in Section 11.08.055, who is at least twenty -five (25) years old, present at the camp when campers are present. The director may designate a counselor who is at least twenty-one (21) years old and has at least two (2) years of experience as a counselor as acting director while the director is offsite. The acting director may only serve in that capacity for twenty -five percent (25%) of the daily duration of camp operations or during passive activities. (Ord. 2022-0031 § 30, 2022.)
11.08.230 Background Checks Requirement.
A. In addition to the requirements of CCR Title 17, section 30751(a), all individuals over the age of eighteen (18) who work or volunteer at a children's camp must obtain both a satisfactory criminal history record check from the California Department of Justice, Bureau of Criminal Identification, and the U.S. Department of Justice National Sex Offender Public Registry, and must follow mandated reporter requirements.
B. The director of a children's camp must provide a written statement verifying the director's review for each individual as set forth in subsection A above, and documentation of the criminal history record check of the director.
(Ord. 2022-0031 § 30, 2022.)
11.08.235 First Aid Instruction Requirement.
All counselors, qualified persons as defined in Section 11.08.250, and the director must provide and maintain satisfactory evidence that they are trained in the principles of first aid and cardiopulmonary resuscitation (CPR), with such evidence of the counselors' or qualified persons' training verified by the director. (Ord. 2022-0031 § 30, 2022.)
11.08.240 Counselor Ratios and Minimum Age Requirements.
A. All children's camps shall have a sufficient number of counselors to supervise and ensure the safety of campers.
B. Except as set forth in subsection C and D below, when campers are present, there shall be the following:
1. At least one (1) counselor for every twelve (12) campers ages three (3) to five (5) years old.
2. At least one (1) counselor for every fifteen (15) campers ages six (6) and above.
C. When campers ages six (6) and above are present during passive activities as defined in Section 11.08.080, there shall be at least one (1) counselor for every 25 campers. Supervision ratios as set forth in subsection B above must be reinstated at the conclusion of the passive activity.
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D. When campers ages three (3) to five (5) years old are present during specialized recreational activities as defined in Section 11.08.060, they must be supervised by counselors who are age eighteen (18) or older, and there shall be at least one (1) counselor for every six (6) campers. When campers above age six (6) are present during specialized recreational activities, they must be supervised by at least one (1) counselor for every eight (8) campers. Supervision ratios as set forth in subsection B above may be reinstated at the conclusion of the specialized recreational activity.
E. The minimum number of counselors as set forth in this section must be maintained for offsite trips, except that no fewer than two (2) counselors must be present during any offsite trip.
F. When campers are present at, near or in a pool, lake, stream, river, or ocean, counselors shall be poolside, beachfront or in the water and provide direct visual surveillance of campers at all times.
G. All staff and counselors shall receive training on minimizing the potential of one (1) counselor being present and alone with one (1) camper and not visible to other counselors and campers. (Ord. 2022-0031 § 30, 2022.)
11.08.245 Camper Health Plan.
A. A children's camp shall establish and retain onsite a written site-specific camper health plan that is appropriate to the population serviced and the environment of the camp location or site.
B. The camper health plan shall be developed in consultation with, and reviewed annually by, a licensed physician.
C. The camper health plan shall cover all of the following subjects:
1. Procedures for camper health screening;
2. Arrangements for on-call health care consultation services;
3. Arrangements for emergency health care services and emergency transportation to a health care facility;
4. First aid and health care supplies;
5. The storage and administration of camper prescription and non -prescription drugs and medications;
6. Medical procedures for camper trips away from the camp location or site;
7. Procedures for daily observation of each camper's physical health;
8. Procedures for prompt response and notification of the camper's designated emergency contact;
9. Procedures for camper medical privacy. The place of medical examination or isolation shall ensure privacy and not be located in, or directly adjacent to, a food storage, preparation, or serving area; and
10. Procedures for preventing disease transmission/universal precautions.
D. The camp operator or director must report any of the following within 24 hours to the Department:
1. Any occurrence of foodborne illness, suspected foodborne illness, or any other reportable disease in CCR Title 17, section 2500 (j); and
2. Any death, or any accident or illness of campers or staff members that results in an overnight stay in a hospital or clinic.
E. All camp staff and counselors shall receive training on the camper health plan.
Created: 2025-04-18 14:22:13 [EST]
(Supp. No. 141)
F. The local health officer, when necessary for the protection of the health of campers and staff members, may require special inoculations and testing for each camper and staff member entering camp and may require proof of such compliance.
(Ord. 2022-0031 § 30, 2022.)
11.08.250 Health Supervision.
A. A children's day camp shall have a qualified person on duty and present at the camp location or site when campers are present. The qualified person is charged with ensuring compliance with the camper health plan except as provided in section B. A "qualified person" is either the director or designee who otherwise meets the definition of director as defined in Section 11.08.055, is in compliance with first aid and CPR training requirements of Section 11.08.235, and is trained to implement the camper healt h plan.
B. A children's overnight camp, or a children's day camp that is located in a rural or wilderness area, as defined in Section 7.16.050.B.1, shall ensure that a full-time adult health supervisor, as defined in CCR Title 17, section 30700, charged with health supervision be present when campers are present. (Ord. 2022-0031 § 30, 2022.)
11.08.255 Camper Health Screening.
A. Every camper and staff member attending a children's camp shall furnish a health status and history that is completed and signed by the individual camper or staff member, or by the parent or guardian if the camper or staff member is under the age of eighteen (18). This health status and history shall be kept onsite as long as the camper or staff member is at camp and shall include the following:
1. A description of any health condition requiring medication, treatment, special restriction, or consideration while at camp;
2. A record of immunizations including date of the last tetanus shot; and
3. A record of any allergies.
B. A signed statement by a parent or guardian to seek emergency medical treatment shall be provided for each camper and staff member under eighteen (18) years of age.
C. A medical logbook shall be maintained by the camp operator or director which includes at least the following information for each accident, injury, or illness involving a camper or staff member:
1. Name of the person treated;
2. Dosage and intervals of any medication dispensed;
3. First aid or medical treatment rendered;
4. Name of the person administering the first aid or medical treatment;
5. Date and time of treatment; and
6. Date parent/guardian notified of accident, illness, or injury.
D. Camp staff and counselors shall receive training on the camper health plan. (Ord. 2022-0031 § 30, 2022.)
Created: 2025-04-18 14:22:13 [EST]
(Supp. No. 141)
11.08.260 Emergency Plan.
A. A children's camp shall establish and retain onsite a written site-specific emergency plan, approved by the director, outlining procedures which deal with the following emergency situations:
1. Natural disasters;
2. Lost campers;
3. Fires;
4. Transportation emergencies;
5. Severe illnesses and injuries;
6. Unauthorized persons in the campsite or location;
7. Aquatic emergencies, as appropriate for the site; and
8. Other emergency situations, as appropriate for the site.
B. The emergency plan shall include procedures for:
1. Evacuation of the campsite or location;
2. Control of vehicular traffic through the camp; and
3. Communication among persons at the site of an emergency, persons with nearby emergency medical facilities and the nearest fire station, and staff at the children's camp (both administrative and health staff).
C. Camp staff, including the director and counselors shall be trained in implementing the emergency plan procedures.
(Ord. 2022-0031 § 30, 2022.)
11.08.265 Specialized Recreational Activities Plan.
A children's camp that offers specialized recreational activities as defined in Section 11.08.080, shall retain onsite a written site-specific specialized recreational activities plan that addresses the following:
A. Supervisor qualifications and training;
B. Staff skill verification criteria and process;
C. Participant eligibility requirements;
D. Equipment needed, maintenance, and repair;
E. Activity area design and safety procedures including access and control; and F. For aquatic activities:
1. Testing and classification of each camper according to aquatic ability before the camper engages in an aquatic activity. All campers and staff are considered non-swimmers unless tested and classified.
2. Camper participation only in aquatic activities appropriate to a camper's swim classification, except during formal instruction.
(Ord. 2022-0031 § 30, 2022.)
Created: 2025-04-18 14:22:13 [EST]
(Supp. No. 141)
11.08.270 Transportation Plan.
A children's camp shall establish and retain onsite a written site-specific transportation plan that addresses the following:
A. Transportation of campers and staff for offsite activities; B. Transportation of campers and staff to a different location in case of emergency; and C. Transportation of campers for immediate medical care. (Ord. 2022-0031 § 30, 2022.)
11.08.275 Firearms Storage.
All firearms and ammunition, when not in use for authorized camp activities, shall be stored and locked in a cabinet designated for this use. The key for this cabinet shall only be in the possession of the director, or a qualified designee who meets the requirements of a director as defined in Section 11.08.055. (Ord. 2022-0031 § 30, 2022.)
11.08.280 Farm and Domestic Animals.
A. The children's camp shall not allow on camp premises unvaccinated dogs, or other animals that may cause injury or disease to campers.
B. Pets or animals of any kind are not permitted at swimming or food service areas, unless the animal is a service animal.
(Ord. 2022-0031 § 30, 2022.)
Part 3 OPERATIONAL REQUIREMENTS FOR CHILDREN'S CAMPS
11.08.300 Food Service Facilities.
Children's camps that offer food for service must comply with California Health and Safety Code sections 113700 - 114437.
(Ord. 2022-0031 § 31, 2022.)
11.08.310 Swimming Facilities.
All swimming pools, pools, wading pools, and special purposes pools which are located in or provided for any children's camp shall be designed, constructed, maintained, and operated in accordance with California Health and Safety Code sections 116035-116068 and applicable provisions of CCR Title 22, and Chapter 31, Part 2, Title 24, sections 3101B-3137B.2, and Figures 31B-1-31B-5. Pools, as defined in Section 11.32.010, shall comply with applicable provisions of Chapter 11.32.
(Ord. 2022-0031 § 31, 2022.)
Created: 2025-04-18 14:22:13 [EST]
(Supp. No. 141)
11.08.320 Lake, Stream, River, or Ocean Swimming.
A. A plan for swimming or boating in any lake, stream, river, or the ocean by any children's camp shall be:
1. Developed and maintained by the director;
2. Submitted to the Department prior to use of the lake, stream, river, or ocean by the camp; and
3. Implemented in accordance with any special conditions that may be specified in writing by the Department to protect health and safety.
B. Any children's camp which uses natural bodies of water such as lakes, streams, rivers, or the ocean for swimming shall be equipped with at least one (1) lifeboat or equivalent water safety device that is suited to the size, location and use of the water facility, population of the camp, and dangers inherent to the water facility as determined by the director and that shall:
1. Be used for no other purpose than for saving lives or for other emergencies;
2. Be kept in good repair and readily accessible to the areas of potential use; and
3. Comply with California Harbors and Navigation Code section 652.
C. No camp shall maintain or use a lake, stream, or river unless:
1. Careful measurements of the depth of water and location of eddies and pools, and determinations of the presence and nature of dangerous currents, sunken logs, rocks and obstructions in the lake, stream, or river have been made;
2. Legible signs indicating in plain letters, the depth of water, the location of pools or eddies; and the presence and direction of currents of water shall be posted at any lake, stream or river used by a children's camp for camper swimming; and
3. The signs shall be visible from the swimming or bathing area during the season when bathing and swimming are permitted.
D. Lifeguard services equivalent to those defined in California Health and Safety Code section 116028 shall be provided at any location used for swimming by campers, with a minimum of one (1) lifeguard for every 25 campers in the water.
E. For all waterfront activities involving campers, staff members or visitors, there shall be a designated aquatics supervisor who is at least eighteen (18) years of age and who shall possess an American Red Cross Lifeguard certificate, YMCA Swim Lifesaving certificate or an equivalent certificate. Waterfront activities, include, but are not limited to, swimming, sailing and paddle boarding. (Ord. 2022-0031 § 31, 2022.)
Part 4 STRUCTURAL REQUIREMENTS FOR CHILDREN'S CAMPS
11.08.400 Repair, Safety, Maintenance, and Sanitation.
A. Every building, structure, tent, tent structure, cabin, and premises within any children's camp shall be kept in good repair, and shall be maintained in a safe and sanitary condition, clean and free from accumulations of paper, rubbish, or standing water satisfactory to the Department.
Created: 2025-04-18 14:22:13 [EST]
(Supp. No. 141)
B. All appliances, equipment, devices, facilities, electrical, mechanical, plumbing, refrigerating, and ventilating systems within any children's camp shall be kept in good repair, and shall be maintained in a safe and sanitary condition satisfactory to the Department.
C. When provided, mattresses, mattress covers, blankets, sheets, pillows, and/or sleeping bags within any children's camp shall be maintained sanitary and in good condition. Blankets, sheets, pillows, and/or sleeping bags shall be laundered and/or sanitized prior to issuance to a camper. Mattresses shall be covered with a waterproof material or washable covers so as to be easily cleaned and sanitized. (Ord. 2022-0031 § 32, 2022.)
11.08.410 Sleeping Accommodations.
A. No person shall use or permit any child or adult to use, any room or place for sleeping purposes within any children's camp if such room or place is overcrowded or if there is insufficient light, windows, ventilation or drainage, or if the room or place is unsanitary.
B. Children's camps with overnight stays shall provide a minimum space of eighteen (18) inches, or a physical barrier between campers. Head-to-head sleeping accommodations shall be prohibited.
C. Each camper shall have an individual bed or sleeping bag.
D. Every room or place used for sleeping purposes within any children's camp that is occupied by two persons shall contain not less than 630 cubic feet of air space.
E. Every room or place used for sleeping purposes within any children's camp shall be deemed to be overcrowded if it is occupied by more than two (2) persons and contains less than 630 cubic feet of air space plus 500 cubic feet of air space for every person occupying the room in excess of two (2) persons. (Ord. 2022-0031 § 32, 2022.)
11.08.420 Drinking Water.
Drinking water shall be provided and be centrally located in the children's camp. (Ord. 2022-0031 § 32, 2022.)
11.08.430 Water Supply.
A. A dependable supply of potable water adequate to furnish 50 gallons of water per person per day shall be available within any children's camp. Where pit or chemical toilets are used, this figure may be reduced to 30 gallons per person per day.
B. The water supply system shall conform to the following:
1. Water wells shall be constructed in accordance with the requirements of California Bulletin 74 -81, Well Water Standards, Chapter II and Appendices A, B, C (December 1981) and California Bulletin 74 -90 (June 1991), Well Water Standards published by the Department of Water Resources, State of California Resources Agency.
2. Springs shall meet the following requirements:
a. Use of a spring as a potable water source shall not be permitted if it is located on the side of or at the foot of a hill where cesspools, privies, sewers, or other sources of contamination would be located above the spring and in the path of the groundwat er flow toward the spring. In no case
Created: 2025-04-18 14:22:13 [EST]
(Supp. No. 141)
shall a spring be used if it is located closer than 200 feet to an upstream potential source of contamination.
b. Springs used as a potable water source shall be developed with a tight box or enclosure including a watertight cover with no openings that will permit entrance of surface waters, windblown dusts or small animals.
3. No stream sources for potable water shall be used without treatment.
4. Water supply, quality, monitoring, storage, and distribution shall comply with the requirements of the California Safe Drinking Water Act, California Health and Safety Code sections 116270 -116755. (Ord. 2022-0031 § 32, 2022.)
11.08.440 Handwashing Facilities.
Handwashing facilities shall be provided adjacent to all flush toilets within any children's camp. Single service soap dispensers shall be provided at handwashing facilities. (Ord. 2022-0031 § 32, 2022.)
11.08.450 Showers.
A. Children's overnight camps shall provide showers when campers are present for three (3) or more consecutive days and nights.
B. At least one (1) shower head with hot and cold running water shall be provided for each fifteen (15) children of each gender. The camp operator shall provide soap for all lavatories (sinks) and showers; all such showers shall be in buildings and all such buildings shall be properly lighted, plumbed, and ventilated.
C. All campers at children's camps shall be given the opportunity to use showers at reasonable intervals.
D. This section shall not prohibit the installation and maintenance of additional properly plumbed, open -air showers in connection with swimming pools or swimming areas. (Ord. 2022-0031 § 32, 2022.)
11.08.460 Toilets.
A. Toilets shall be provided within any children's camp at the ratio of at least one (1) toilet for each multiple of fifteen (15) children, or fraction thereof, of each gender.
B. Chemical toilets may only be used in remote areas where a plumbing system for water distribution is unavailable as specified in Section 11.38.535.
C. Children's sleeping accommodations shall not be located over 200 feet from a toilet.
D. Toilets shall be maintained in clean and sanitary condition. (Ord. 2022-0031 § 32, 2022.)
11.08.470 Garbage and Refuse.
A. All garbage and refuse shall be deposited and stored in fly tight, leak proof, non -absorbent containers, and shall not be kept for more than seven (7) days.
Created: 2025-04-18 14:22:14 [EST]
(Supp. No. 141)
B. All containers for the collection of garbage and refuse shall be kept in a sanitary condition. (Ord. 2022-0031 § 32, 2022.)
11.08.480 Drainage.
The children's camp and established trails shall be properly drained, so as to eliminate standing water, regardless of whether the children's camp is on or near public land, such as a park or beach. (Ord. 2022-0031 § 32, 2022.)
11.08.490 Insect and Rodent Plans.
A. Children's camps shall have a plan and equipment for coping with excessive numbers of flies, mosquitoes and other insects, and rodents.
B. If a children's camp is experiencing problems with controlling insects and rodents, the Department may require the camp to submit a plan to correct the problem.
C. At times or places where a special risk of disease transmission to humans from insects, rodents, or other animals exists, the children's camp shall institute special measures, under the guidance of the Department, to protect the campers.
(Ord. 2022-0031 § 32, 2022.)
Part 5 INSPECTION BY OFFICIALS
11.08.500 Inspection by Officials.
A. A children's day camp that operates for four (4) weeks or less shall not be subject to annual routine inspections. For purposes of determining compliance with this chapter, the Department may access the camp site or location during operating hours, for inspection purposes, on the basis of a complaint, or reason to suspect that the children's day camp has violated this chapter. The Department may seek recovery from a children's day camp of an amount that does not exceed the reasonable costs of inspecting the children's day camp.
B. A children's day camp that operates for more than four (4) weeks in any 12 -month period shall be subject to at least one (1) unannounced annual inspection.
C. The County Health Officer, or designee(s), shall have the right to enter the premises during operating hours of a children's camp to make reasonable inspections to observe and enforce compliance with applicable law. (Ord. 2022-0031 § 33, 2022.)
11.08.510 Public Notification.
A. The Department shall post on its website all registered and permitted children's camps within fifteen (15) business days of issuance of registration or public health permit.
B. The Department shall post all routine and complaint inspection results on its website within seven (7) business days of the inspection.
Created: 2025-04-18 14:22:14 [EST]
(Supp. No. 141)
(Ord. 2022-0031 § 33, 2022.)
11.08.520 Notice To Be Given.
All official inspection reports issued to a children's camp contain a notice similar to that contained in Section
8.04.650. Any additional re-inspection fees to be charged to a children's camp shall be similarly noticed as provided in Section 8.04.650 B.
(Ord. 2022-0031 § 33, 2022.)
11.08.530 Public Health Permit Suspension and Revocation.
A. Any children's camp registration or public health permit may be suspended or revoked by the Department for a violation of the requirements of this chapter, Part 7 of Chapter 8.04, or State and local laws or regulations. Any children's camp, for which the registration or public health permit has been suspended or revoked shall close and cease doing business and remain closed until the registration or permit has been reinstated or reissued by the Department.
B. Whenever the Department finds that a children's camp is not in compliance with the requirements of this chapter or State and local laws or regulations, a written notice of violation that contains a required compliance date shall be issued to the registrant or permittee. If the registrant or permittee fails to correct the violation within the specified time, the Department shall issue to the registrant or permittee a written notice setting forth the violations found by the Department. The notice shall inf orm the registrant or permittee of a right to a compliance review, if requested, to show cause why the registrant's or permittee's registration or public health permit should not be suspended or revoked. A registrant or permittee must either make a written request to the Department for a compliance review within ten (10) calendar days of service of the notice, or correct the violation. A failure to request a compliance review within ten (10) calendar days after service of the notice shall be deemed a waiver of the right to a compliance review, and may subject the registration or permit to immediate suspension by the Department.
C. The compliance review shall be held within fifteen (15) calendar days of the Department's receipt of the registrant's or permittee's written request for a compliance review. Upon written request by the registrant or permittee, the compliance review officer may postpone any compliance review date, if circumstances warrant such action, or cancel the compliance review if the registrant's or permittee's violations are corrected as verified by the Department.
D. At the compliance review, the compliance review officer shall hear testimony and read and consider document submissions from the registrant or permittee and Department representatives.
E. The compliance review officer shall issue and serve a written decision to the registrant or permittee within fifteen (15) working days following the compliance review. In the event of suspension or revocation, the decision shall specify the violations that were found to exist and/or continue, the extent of the suspension of the registration or permit, and the actions required for correction of the continuing violations. If the registration or public health permit has been revoked, the decision shall state t he reasons for the revocation.
F. Notwithstanding any other provision of this chapter, if any immediate danger to the public health or safety is found or is reasonably suspected, unless the danger is immediately corrected, the Department may immediately suspend the registration or public health permit and order the children's camp immediately closed, pending the determination of a compliance review. Immediate danger to the public health or safety of campers, visitors, or camp staff shall include any condition, based upon inspection findi ngs or other evidence, that can cause, or is reasonably suspected of causing, infection, illness, or disease transmission, or any known or reasonably suspected hazardous condition.
Created: 2025-04-18 14:22:14 [EST]
(Supp. No. 141)
G. Whenever a registration or public health permit is suspended as the result of an immediate danger to the public health or safety, the Department shall issue to the registrant or permittee a notice setting forth the violations that have caused the immediate danger, specifying the sections of this chapter or State and local laws or regulations, allegedly violated, and informing the registrant or permittee of the right to a compliance review.
H. At any time within ten (10) calendar days of service of a notice under subsection G, the registrant or permittee may request, in writing, a compliance review before a compliance review officer to show cause why the suspension is not warranted. The compliance review shall be held within fifteen (15) calendar days of the receipt of a request for a compliance review. A failure to request a compliance review within ten (10) calendar days shall be deemed a waiver of the right to such compliance review.
I. The Department may, after providing opportunity for a compliance review, modify, suspend, or revoke a registration or public health permit for serious or repeated violations of the requirements of this chapter or State and local laws and regulations, or for interference in the performance of the inspection and investigation duties of the Department.
J. A registration or public health permit may be reinstated, or a new registration or public health permit issued, if the Department determines that conditions which prompted the suspension or revocation no longer exist. (Ord. 2022-0031 § 33, 2022.)
11.08.540 Hearing Procedures.
The Department may elect to conduct a compliance review in accordance with the provisions of Section 11.08.530, or in accordance with the provisions of Chapter 1.25.
(Ord. 2022-0031 § 33, 2022.)
11.08.550 Implementation.
A. The Department is responsible for administration of this chapter which may include public education, public outreach, and promulgating guidelines and rules consistent with the provisions of this chapter and the County Code.
B. Provisions of this chapter related to the application and procurement of children's camp registration and permits shall be effective January 1, 2023.
C. Enforcement for failure to comply with provisions of this chapter related to children's camp registration and permits shall commence on March 1, 2023.
(Ord. 2022-0031 § 33, 2022.)
11.08.560 Adoption of Ordinance by Cities.
This ordinance shall be effective within the territorial jurisdiction of each city that incorporates the entirety of this ordinance into its municipal code by adoption or resolution. (Ord. 2022-0031 § 33, 2022.)
Chapter 11.09 SHARED KITCHEN COMPLEX
Created: 2025-04-18 14:22:14 [EST]
(Supp. No. 141)
11.09.010 Definitions.
The following words and phrases shall apply to this Chapter, irrespective of their use in other Chapters of Division 1 of this Title.
A. "Secured food processing station" means an enclosed room within a shared kitchen complex used by a shared kitchen complex tenant wholesale food processor pursuant to Section 11.12.110 of the Los Angeles County Code. A secured food processing station shall include one or more food preparation tables, a hand wash sink, a food preparation sink, when applicable, a warewashing sink, cooking equipment, and food storage space. A shared kitchen complex shall not allow multiple shared kitchen complex tenants whol esale food processors to occupy a single secured food processing station simultaneously. Each secured food processing station is to be occupied exclusively by only one shared kitchen complex tenant wholesale food processor pursuant to a lease or other written arrangement for the term of that lease or other written arrangement.
B. "Shared kitchen complex manager" means the individual responsible for managing a shared kitchen complex, as defined in Section 8.04.425 of the Los Angeles County Code, to ensure compliance with all applicable federal, state, and local laws, regulations, and ordinances.
C. "Standard sanitary operating procedures" means written responsibilities and procedures for the operation of a shared kitchen complex, as defined in Section 8.04.425 of the Los Angeles County Code. The standard sanitary operating procedures shall identify the responsibilities of the shared kitchen complex manager and of the shared kitchen complex tenants for the following operational aspects of the shared kitchen complex, including each secured processing station:
1. Cleaning and sanitizing procedures for food equipment and utensils;
2. Proper storage of food product, utensils, and equipment;
3. Checking and recording of temperatures of refrigeration units and of hot water;
4. Reporting required maintenance;
5. Cleaning and maintenance of common or shared areas including but not limited to restrooms, storage areas, cooking equipment, hood systems, and warewashing sinks;
6. Providing and scheduling commercial pest control; and
7. Any other guidelines, orders, regulations or directives issued by the County health officer. (Ord. 2015-0065 § 9, 2015.)
11.09.050 Shared Kitchen Complex Manager—Duties.
A shared kitchen complex manager shall have the following duties:
1. Ensure that any shared kitchen complex tenant complies with all applicable federal, state, and local laws and regulations pertaining to equipment and food safety requirements, including, but not limited, to those set forth in the California Health & Safety Code and the Los Angeles County Code.
2. Ensure that any shared kitchen complex tenant has a valid public health permit prior to occupying space within a shared kitchen complex.
3. Maintain a Person in Charge at the shared kitchen complex during operating hours as a point of contact for the County health officer and each shared kitchen complex tenant.
Created: 2025-04-18 14:22:14 [EST]
(Supp. No. 141)
4. Ensure food contact surfaces of equipment shared by the shared kitchen complex tenants are cleaned and sanitized between use by each such tenant.
5. Ensure the shared kitchen complex conforms to sanitation requirements set forth in the Los Angeles County Code and the California Retail Food Code, as applicable.
6. Develop written standard sanitary operating procedures, as specified in Section 11.09.010 C.
7. Maintain on file or otherwise make immediately available at the shared kitchen complex the following records:
a. a list of all shared kitchen complex tenants and their contact information; b. for each such tenant, a copy of the food products approved for preparation, sale and/or service by the County health officer;
c. list of all food allergens known to be processed and/or handled within the shared kitchen complex;
d. for each shared kitchen complex tenant, the name of such tenant's full -time employee holding a valid Certified Food Protection Manager certificate and copies of the California Food Handler Cards for all other of such tenant's employees responsible for h andling food or cleaning equipment;
e. a copy of each executed lease or written agreement with each shared kitchen complex tenant; and
f. a copy of each shared kitchen complex tenant's current public health permit.
8. Provide dry and refrigerated storage space adequate for each shared kitchen complex tenant's storage needs.
(Ord. 2015-0065 § 9, 2015.)
11.09.100 Shared Kitchen Complex Tenant, Retail Food Operator—Duties.
A shared kitchen complex tenant, retail food operator, as defined in Section 8.04.428 of the Los Angeles County Code, shall have the following duties:
1. Comply with all applicable equipment and food safety requirements set forth in this chapter and in the California Retail Food Code.
2. Acknowledge receipt of and comply with the standard sanitary operating procedures for the shared kitchen complex.
3. Secure all personal equipment and food product in the designated storage areas provided by the shared kitchen complex upon completion of food preparation and cleaning activities.
4. Report to the shared kitchen complex manager all cleaning required in common or shared areas and maintenance required to all common or shared equipment.
5. Report to the shared kitchen complex manager any food allergens handled and/or processed within the facility.
6. Label all food products packaged for sale or consumption with a statement that the food was prepared in a food facility where known food allergens are used.
7. Schedule access to the shared kitchen complex with the complex manager.
8. Obtain food from approved sources.
Created: 2025-04-18 14:22:14 [EST]
(Supp. No. 141)
9. Conform to a menu approved by the health officer.
10. Have a valid public health permit or a copy thereof when onsite.
11. Keep and maintain on file at the shared kitchen complex the following records:
a. A Certified Food Protection Manager certificate, within sixty (60) days of receiving approval to operate within a shared kitchen complex; and
b. California Food Handler Cards for all food employees who do not hold a Certified Food Protection Manager certificate, within thirty (30) days of receiving approval to operate within a shared kitchen complex.
(Ord. 2015-0065 § 9, 2015.)
11.09.150 Shared Kitchen Complex Tenant, Wholesale Food Processor—Duties.
A shared kitchen complex tenant, wholesale food processor, as defined in Section 8.04.430 of the Los Angeles County Code, shall have the following duties:
1. Comply with all applicable federal, state, and local laws and regulations pertaining to equipment and food safety, including but not limited to those set forth in the California Health and Safety Code and the Los Angeles County Code.
2. Comply with the standard sanitary operating procedures for the cleaning and sanitizing of all food contact surfaces, non-food contact surfaces, and utensils.
3. Secure all personal equipment and food product in the designated storage areas provided by the shared kitchen complex upon completion of food preparation and cleaning activities.
4. Report to the shared kitchen complex manager all cleaning required in common and/or shared areas and maintenance required to all common or shared equipment.
5. Report to the complex manager any food allergens handled and/or processed within the shared kitchen complex.
6. Follow all federal label requirements and guidelines.
7. Schedule access to the shared kitchen complex with the complex manager.
8. Ensure food is from approved sources.
9. Conform to the menu/food product(s) approved by the County health officer and/or State and federal regulators.
10. Have a valid public health permit, State and/or federal license or a copy thereof when onsite.
11. Keep and maintain on file at the secured food processing station the following records:
a. Certified Food Protection Manager certificate, within sixty (60) days of receiving approval to operate within a shared kitchen complex.
b. California Food Handler Cards for all food employees who do not hold a Certified Food Protection Manager certificate, within thirty (30) days of receiving approval to operate within a shared kitchen complex.
12. Comply with any other responsibilities deemed necessary by the County health officer for the protection of public health and safety.
(Ord. 2015-0065 § 9, 2015.)
Title 11 - HEALTH AND SAFETY
Division 1 - HEALTH CODE
Chapter 11.10 FOOD DEMONSTRATORS
Los Angeles County, California, Code of Ordinances Created: 2025-04-18 14:22:14 [EST] (Supp. No. 141)
Chapter 11.10 FOOD DEMONSTRATORS
11.10.010 Food demonstrator defined.
"Food demonstrator" means any person who offers or serves to the public, with or without charge, unpackaged bulk food or packaged food, for the purpose of publicizing, advertising, or promoting the sale of food, food products or food equipment.
"Food demonstrator" does not mean a person operating a pool establishment, restaurant or itinerant restaurant.
(Ord. 2008-0013 § 13, 2008; Ord. 8614 § 1 (part), 1964; Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 13 § 900, 1959.)
11.10.020 Location for food preparation and serving.
All food used by a food demonstrator shall be stored, prepared and served in a building or tent, which shall be completely enclosed. Reasonable exits and entrances, as well as openings for the purpose of ventilation are permitted. Flies and dust shall be controlled so as not to constitute a health hazard. (Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 13 § 901, 1959.)
11.10.030 Demonstrator to remain at display area.
Demonstrators, when offering food to customers, shall at all times remain at their display booths. (Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 13 § 911, 1959.)
11.10.040 Foods—Sanitation requirements.
A. All food used, or to be used, by a food demonstrator shall be protected at all times from contamination by persons, flies, dust and dirt.
B. Food in the process of being heated, chilled, compounded or displayed shall be protected at all times from contamination by persons, flies, dust and dirt, by panels of glass, plastic or other material arranged in such manner as will be acceptable to the director.
C. Food samples shall not be offered from a common bowl, container, or tray or other device, in such a manner that the recipient's hands might contact other food being offered or on display.
D. No exhibit of food shall be left unattended at any time. (Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 13 § 904, 1959.)
11.10.050 Foods—Storage—Requirements generally.
All food or food products shall be stored in compliance with Section 11.12.230.
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(Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 13 § 908, 1959.)
11.10.060 Foods—Storage—Temperature control.
Food demonstrators shall comply with the provisions of Section 11.12.240. (Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 13 § 905, 1959.)
11.10.070 Foods—Implements for handling.
Tongs, spatulas or other suitable implements shall be used by food demonstrators in the handling of foods. Hand contact with food shall be kept at the minimum.
(Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 13 § 907, 1959.)
11.10.080 Utensils.
All implements, tools and equipment shall at all times be kept in a clean and sanitary condition and in good repair. (Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 13 § 906, 1959.)
11.10.090 Waste disposal.
Containers equipped with tightfitting lids or covers shall be provided for refuse, and exhibits shall be kept clean and sanitary. Where tanks, icers or other apparatus are used, facilities for the sanitary and adequate collection and disposal of wastewater shall be provided.
(Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 13 § 909, 1959.)
11.10.100 Personal cleanliness.
All food demonstrators and food handlers shall wear clean, washable garments. Female food demonstrators and food handlers shall wear headbands, hair nets, or caps that confine their hair. The hands of all such persons shall be free of cuts, sores and bandages, and shall be kept clean at all times when food is being prepared or demonstrated.
(Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 13 § 910, 1959.)
11.10.110 Hand-washing facilities.
A. Hand-washing facilities shall be provided food demonstrators and food handlers assisting them.
B. Said facilities shall be located at the place where food is offered or served closely adjacent thereto.
C. When the number of lavatories or the facilities thereof are inadequate, or their location is such that their use by food demonstrators or food handlers or others assisting them will be inhibited, the director may order the installation of additional lavatories in such numbers and at such locations as will insure the protection of the public health.
(Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 13 § 903, 1959.)
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11.10.120 Toilet Facilities.
Toilet facilities must be provided for food demonstrators and food handlers who assist them. Toilet facilities must be conveniently located and at a distance not in excess of 300 feet from the place at which the food demonstration is conducted.
(Ord. 2021-0062 § 1, 2021; Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 13 § 902, 1959.)
11.10.130 Additional requirements authorized when.
The director of public health may impose such additional requirements upon particular food demonstrators, and the manner of their operation, depending upon special circumstances respecting the type of food and the manner and location of its distribution and display, as are required for the protection of the public health. (Ord. 2006-0040 § 85, 2006; Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 13 § 912, 1959.) Chapter 11.11 WHOLESALE FOOD SAFETY CERTIFICATION
11.11.010 Definitions.
As used in this chapter:
A. "Certified food handler" means an owner, operator, or any other person who possesses a current and valid food safety certificate and who supervises all or part of a wholesale food establishment's operations.
B. "Department" means the county of Los Angeles, department of public health.
C. "Director" means the director of the department of public health or his duly authorized designee.
D. "Food safety certificate" means the certificate issued by the department, certifying that an individual has satisfactorily met the requirements set forth in Section 11.11.030, and demonstrated competency in food safety by passing an approved and accredited food safety certification examination as specified in Section
11.11.040.
E. "Potentially hazardous food" means those foods as defined in section 11.12.005 (Z). (Ord. 2007-0089 § 6, 2007; Ord. 2006-0040 § 86, 2006; Ord. 97-0071 § 9 (part), 1997.)
11.11.020 Application and effect.
A. Each wholesale food establishment as defined in Section 11.12.005 (JJ) shall have at least one certified food handler on the premises at all times during hours of operation.
B. Wholesale food establishment owners/operators who operate more than one wholesale food establishment shall be required to have at least one certified food handler at each wholesale food establishment at all times during hours of operation.
C. Failure to have a certified food handler on site at all times during the hours of operation of any wholesale food establishment as specified in this section shall be grounds for the suspension or revocation of the wholesale food establishment's public health license pursuant to the applicable provisions of Chapter 8.04 of this code and shall be punishable as set forth in Section 8.04.930. (Ord. 2007-0089 § 7, 2007; Ord. 97-0071 § 9 (part), 1997.)
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* Editor's note: Enacted by Ordinance 97-0071, Chapter 11.11 is effective January 16, 1998.
11.11.030 Procedure for obtaining a food handler's training certificate.
A. Every person desiring a food safety certificate shall file with the department an application for certification.
Upon application, each person desiring certification shall provide:
1. A current and valid certificate issued by an accredited entity which indicates passage of an approved and accredited food safety certification examination as specified in Section 11.11.040; and
2. A current and valid photo identification of the applicant including but not limited to a state issued driver license or United States passport.
B. Persons who have had their food safety certificate revoked by the department, and desire recertification, shall file with the department an application for recertification. Upon application, each person desiring recertification shall provide:
1. A current and valid certificate issued by an accredited entity which indicates passage of an approved and accredited food safety certification examination as specified in Section 11.11.040 on a date following the date of revocation of the certificate by the department.
2. A current and valid photo identification of the applicant including but not limited to a state issued driver license or United States passport.
(Ord. 2007-0089 § 8, 2007; Ord. 97-0071 § 9 (part), 1997.)
11.11.040 Approved and accredited examination.
A. The food safety certification examination shall include, but need not be limited to, all of the following elements of knowledge:
1. Foodborne illness, including terms associated with foodborne illness, micro -organisms, hepatitis A, and toxins that can contaminate food and the illness that can be associated with contamination, definition and recognition of potentially hazardous foods, chemical, biological, and physical contamination of food, and the illnesses that can be associated with food contaminations, and major contributing factors for foodborne illness.
2. The relationship between time and temperature with respect to foodborne illness, including the relationship between time and temperature and micro-organisms during the various food handling preparation, and serving states, and the type, calibration, and use of thermometers in monitoring food temperatures.
3. The relationship between personal hygiene and food safety, including the association of hand contact, personal habits and behaviors, and food employee health to foodborne illness, and the recognition of how policies, procedures, and management contribute to improved food safety practices.
4. Methods of preventing food contamination in all states of food handling, including terms associated with contamination and potential hazards prior to, during, and after delivery.
5. Procedures for cleaning and sanitizing equipment and utensils.
6. Problems and potential solutions associated with facility and equipment design, layout, and construction.
7. Problems and potential solutions associated with temperature control, preventing cross - contamination, housekeeping, and maintenance.
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B. Food safety certification examinations shall be developed by certification organizations accredited by the American National Standards Institute as meeting the requirements of the Conference for Food Protection's "Standards for Accreditation of the Conference for Food Protection Manager Certification Programs." Persons who successfully pass an approved certification examination shall be issued a certificate by the certifying organization. The issuance date for each original certificate issued pursuant to this section shall be the date when the individual successfully passes the examination. (Ord. 2007-0089 §§ 9, 10, 2007.)
11.11.060 Exemptions.
Wholesale food establishments which deal exclusively with non -potentially hazardous pre-packaged food or wholesale food establishments required by the department to have only temporary operating permits shall be exempt from the provisions of this chapter.
(Ord. 2007-0089 § 12, 2007; Ord. 97-0071 § 9 (part), 1997.)
11.11.070 Food safety certificate availability.
The original food safety certificate shall be retained on file at the wholesale food establishment at all times and shall be made available for inspection by the department upon request. (Ord. 2007-0089 § 13, 2007; Ord. 97-0071 § 9 (part), 1997.)
11.11.080 Compliance with certified food handler requirement.
A wholesale food establishment that commences operation, changes ownership, or no longer has a certified food handler, shall have 60 days to comply with this subdivision. (Ord. 2007-0089 §§ 14, 15, 2007.)
11.11.100 Expiration.
The food safety certificate shall be valid for five years from the date of passing an approved and accredited food safety certification examination as specified in Section 11.11.040. Upon the expiration or revocation of the food safety certificate, all persons must reapply for a new certificate according to the procedure set forth in Section
11.11.030.
(Ord. 2007-0089 § 17, 2007; Ord. 97-0071 § 9 (part), 1997.)
11.11.110 Responsibilities of a certified food handler.
A certified food handler at a wholesale food establishment shall be responsible for the safety of food preparation and service, by ensuring that all employees who handle, or have responsibility for handling non -prepackaged foods of any kind, have sufficient knowledge to ensure the safe preparation or service of the food, or both. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues.
(Ord. 2007-0089 §§ 18, 19, 2007.)
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11.11.120 Suspension of food safety certificate.
A. The director may immediately suspend any food safety certificate when any of the following conditions are found to exist within a wholesale food establishment which is operated by or under the supervision of the certified food handler:
1. Evidence indicating repeated or continuing violations of required procedures and practices in the preparation, service, storage, distribution or sale of food offered for public consumption;
2. Any condition detrimental to the public health, which shall include but not be limited to, any condition that can cause food infection, food intoxication, disease transmission or any hazardous condition including, but not limited to, unsafe food temperature; or
3. Evidence indicating falsification of information required by the department for issuance of the food safety certificate.
B. The director shall issue a notice to the certified food handler setting forth the acts or omissions with which he or she is charged and informing him or her of the right to a hearing, if requested, to show just cause why the certificate should not be revoked.
(Ord. 2007-0089 § 20, 2007; Ord. 97-0071 § 9 (part), 1997.)
11.11.130 Right to appeal following suspension.
A. Any certified food handler whose food safety certificate has been suspended may make a written request for hearing within 15 calendar days after receipt of the notice specified in Section 11.11.120 to show just cause why the certificate should not be revoked. A failure to request a hearing within 15 calendar days after receipt of the notice shall be deemed a waiver of the right to a hearing. When circumstances warrant, the director may order a hearing at any reasonable time within this 15 day period to e xpedite the certification revocation process.
B. The hearing shall be held within 15 calendar days of the receipt of the request for a hearing. Upon written request of the certified food handler, the director may postpone any hearing date, if circumstances warrant such action.
C. The director shall preside over any hearing requested under this section. (Ord. 2007-0089 § 21, 2007; Ord. 97-0071 § 9 (part), 1997.)
11.11.140 Notice of decision.
A. The director shall issue a written notice of decision to the certified food handler within five business days of the hearing. The notice of decision shall specify the acts or omissions with which the certified food handler is charged and shall specify either that the food safety certificate has been revoked or that it has been reinstated. If the food safety certificate has been reinstated, the notice of decision shall set forth any criteria which must be met to maintain the certified food handler's food safety certificate.
B. Persons who have had their food safety certificate revoked may file with the department, an application for recertification as specified in Section 11.11.030 (B).
(Ord. 2007-0089 § 22, 2007; Ord. 2006-0040 § 87, 2006; Ord. 97-0071 § 9 (part), 1997.)
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11.11.150 Violation.
Notwithstanding any other provision of this chapter, violation of this chapter is punishable by a fine of not more than $500.00 or by imprisonment in the county jail for not more than six months, or both. Each day during any portion of which any violation of any provision of this chapter is committed, continued or permitted makes such violation a separate offense.
(Ord. 97-0071 § 9 (part), 1997.)
11.11.160 Severability.
If any provision of this chapter or the application thereof to any person or circumstance is held invalid, the remainder of the chapter and the application of such provision to other persons or circumstances shall not be affected thereby.
(Ord. 97-0071 § 9 (part), 1997.)
Chapter 11.12 WHOLESALE FOOD ESTABLISHMENTS
11.12.005 Definitions.
The following words and phrases shall apply to this Chapter, irrespective of their use in other Chapters of Division 1 of this Title:
A. "Adulterated" means having been made impure by the addition of any poisonous or deleterious substance; or in the case of food, foodstuffs that have been produced, prepared, packed, or held under unsanitary conditions whereby it may have become contaminated or rendered unwholesome, diseased, or injurious to health; or when not prepared, packed, and held in accordance with the Current Good Manufacturing Practices (GMP's), 21 CFR Part 110.
B. "Approved" means approved by the director based upon a determination of conformity with applicable laws, or in the absence of applicable laws, with current public health principles, practices, and generally recognized industry standards that protect the public health.
C. "Approved source" means a producer, manufacturer, distributor, transporter, or food establishment that is acceptable to the enforcement agency based upon a determination of conformity with applicable laws, or in the absence of applicable laws, with current public health principles and practices, and generally recognized industry standards that protect public health.
D. "Clean-In-Place (CIP)" means to clean in place by the circulation or flowing by mechanical means through a piping system of a detergent solution, water rinse, and sanitizing solution onto or over equipment surfaces that require cleaning. ("CIP" does not include the cleaning of equipment such as band saws, slicers or mixers that are subjected to in-place manual cleaning without the use of CIP system.) E. "Commissary" means a wholesale food establishment in which food, containers, equipment, or supplies are stored or handled; food is prepared or prepackaged for sale; utensils are washed; liquid and solid wastes are disposed of; or potable water is obtained for use in mobile food facilities.
F. "Common Area" refers to all community aspects of a food market complex, wholesale, under the control of the food market complex, wholesale owner/operator. Common areas include, but are not limited to, community toilet rooms, mop sinks, handwashing facilities, community trash receptacles and collection services, drinking fountains, loading areas, parking lots, staging facilities, and security.
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G. "Control Point" means any distinct procedure or step in receiving, storing, handling, preparing, displaying, transporting or dispensing food.
H. "County Health Officer" means the director of the Department of Public Health of the county of Los Angeles.
I. "Critical Control Point" means a point or procedure in a specific food system where loss of control may result in an unacceptable health risk.
J. "Critical Limit" means the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point in order to minimize the risk that the identified food safety hazard may occur.
K. "Current Good Manufacturing Practices (GMP's)" refers to the Current Good Manufacturing Practices for Manufacturing, Packing, or Holding of Human Food described in Title 21 of the Code of Federal Regulations, Part 110.
L. "Department" means the Los Angeles County Department of Public Health.
M. "Director" means the director of the Los Angeles County Department of Public Health or his/her duly authorized designee.
N. "Employee" means the permit holder, person in charge, person having supervisory or management duties, family member, volunteer, person performing work under contractual agreement, or other person engaged in the preparation, dispensing, handling of food or food products in a wholesale food establishment.
O. "Food" means any raw or processed substance, ice, beverage (including alcoholic beverages), water or any ingredient intended for use as food, drink, confection or condiment for human or animal consumption and chewing gum.
P. "Food-Contact Surface" means a surface of equipment or utensil with which food normally comes into contact; or a surface of equipment or utensil from which food may drain, drip, or splash into a food or onto a surface normally in contact with food.
Q. "Food Market Complex, Wholesale" means an establishment, its contents, and the contiguous land or property that rents, leases, or lends facilities within said establishment, for the purpose of conducting business as a food market, wholesale. A food market complex, wholesale, that rents, leases, or lends space to no more than two food market, wholesale, or dedicates a combined total of less than 1500 square feet for the purpose of operating as a food market, wholesale, is exempt from this definition.
R. "Food Market Complex, Wholesale Owner / Operator" refers to the legal entity, firm, partnership, joint venture, association, limited liability company, corporation, estate, trust, receiver, syndicate, city, county or other political subdivision, individually or collectively, acting as the food market complex, wholesale.
S. "Food Market, Wholesale" means a food establishment in which food (including fruits and vegetables) is received, shipped, stored, prepared for distribution to a retailer, warehouse, distributor, or other destination. A food market, wholesale shall not be permitted to conduct sales at the retail level nor process food. Food market, wholesale shall not include any food salvaging activities and shall not conduct any food processing within its facility.
T. "Food Processing Establishment" means any room, building, place or portion thereof, maintained, used or operated for the purpose of commercially packaging, making, cooking, baking, mixing, processing, bottling, canning, slaughtering, salvaging, storing or otherwise preparing or handling food including ice, for human or animal consumption, which is not offered for retail sale or gift on the premises.
U. "HACCP" means Hazard Analysis Critical Control Point.
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V. "HACCP Plan" means a written document that delineates the formal procedures for following the Hazard Analysis Critical Control Point principles developed by the National Advisory Committee on Microbiological Criteria for Foods.
W. "Hazard" means a biological, chemical, or physical property that may cause an unacceptable public health risk.
X. "Multiple-Use Utensil" means any cup, plate, fork, spoon, knife, container or other instrument constructed to be used more than once in the preparation, storage, display, serving or consumption of food.
Y. "Owner/Operator" refers to the legal entity, any individual, firm, partnership, joint venture, association, limited liability company, corporation, estate, trust, receiver, syndicate, city, county, or other political subdivision individually or collectively, acting as the wholesale food establishment.
Z. Potentially hazardous food.
(1) "Potentially hazardous food" means a food that is natural or synthetic and that requires temperature control because it is in a form capable of supporting:
(a) The rapid and progressive growth of infectious or toxigenic microorganisms; (b) The growth and toxin production of Clostridium botulinum; or (c) In raw shell eggs, the growth of Salmonella enteritidis. (2) "Potentially hazardous food" includes a food of animal origin that is raw or heat -treated; a food of plant origin that is heat-treated or consists of raw seed sprouts; cut melons; and garlic-in-oil mixtures that are not acidified or otherwise modified at a food processing plant in a way that results in mixtures that do not support growth as specified under subdivisions of this definition. (3) "Potentially hazardous food" does not include;
(a) A food with a water activity level (aw) value of 0.85 or less; (b) A food with a pH level of 4.6 or below when measured at 75°F; (c) A shell egg that is not hard-boiled but has been treated to destroy all viable Salmonella; (d) A food in an unopened hermetically sealed container, that is commercially processed to achieve and maintain commercial sterility under conditions of non-refrigerated storage and distribution; and
(e) A food that has been shown by appropriate microbial challenge studies approved by the enforcement agency not to support the rapid and progressive growth of infectious or toxigenic microorganisms that may cause food infections or food intoxications, or the growth and toxin production of Clostridium botulinum, such as a food that has an aw and a pH that are above -the levels specified under subdivision (3), paragraphs (a) and (b) of this definition and that may contain a preservative, other barrier to the growth of microorganisms, or a combination of barriers that inhibit the growth of microorganisms.
(f) A food that does not support the growth of microorganisms even though the food may contain an infectious or toxigenic microorganism or chemical or physical contaminant at a level sufficient to cause illness.
AA. "Premises" means the wholesale food establishment, its contents, and the contiguous land or property and its facilities and contents that are under the control of the owner / operator.
BB. "Produce" refers to any raw or processed substance of plant origin intended to be used as food, drink, confection or condiment for human consumption.
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CC. "Remodel" means construction, building, or repair to the wholesale food establishment that requires a permit from the local building authority. Remodel also means any replacement or significant modification of an integral piece of equipment.
DD. "Single-Use Utensil" means a utensil that is manufactured and approved for use only once and that shall be discarded after use. Single-use utensils shall be made of paper, wood, plastic or other sanitary material approved by the director.
EE. "Shellfish Control Authority" means a state, federal, foreign, tribal, or other government entity legally responsible for administering a program that includes certification of Molluscan Shellfish harvesters and dealers for interstate commerce.
FF. "Shellstock" means raw, in-shell Molluscan Shellfish.
GG. "Sanitation Standard Operating Procedures (SSOP's)" describe all procedures that a wholesale food establishment will conduct daily, before, during, and after operations, sufficient to prevent direct contamination or adulteration of food product(s).
HH. "Source Records" means all records, including, but not limited to, invoice copies, shipping documents, or other materials providing verification of the source of food products received, stored, and/or prepared for sale or distribution at the wholesale food establishment.
II. "Tenant Space" refers to the segregated subdivisions of the food market complex, wholesale rented or leased to individual operators, for the purpose of operating a food market, wholesale.
JJ. "Wholesale Food Establishment" means an establishment where food (including fruits and vegetables) is received, shipped, stored, prepared for distribution to a retailer, warehouse, distributor, or other destination; and/or operated for the purpose of commercially packaging, making, cooking, baking, mixing, processing, bottling, canning, slaughtering, salvaging, storing or otherwise preparing or handling food including ice, for human or animal consumption, which is not offered for retail sale or gift on the premises; or a commissary.
(Ord. 2007-0089 § 24, 2007.)
11.12.010 Buildings—Requirements.
It is unlawful to operate a wholesale food establishment, unless such operation shall consist of, or be located within, one or more buildings, and all food is stored and prepared in one or more of such buildings. All such buildings shall be of sound construction and maintained so as to provide proper drainage, plumbing, lighting and ventilation, and so as to exclude dirt, dust, moisture, flies, rodents and all vermin at all times. All rooms within a wholesale food establishment shall be constructed consistent with the requirements of the local building codes. (Ord. 2007-0089 § 25, 2007; Ord. 7616 § 1 (part), 1959; Ord. 7583 Part 3 Ch. 2 § 352, 1959.)
11.12.015 Compliance with applicable codes.
Any construction, alteration, remodeling or operation of a wholesale food establishment shall be approved by the director and shall be in accordance with all applicable local, state, and federal statutes, regulations, and ordinances, including but not limited to, fire, building and zoning codes. (Ord. 2007-0089 § 26, 2007.)
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11.12.020 Buildings—Plans and specifications for construction or modifications.
A. The director shall require from the owner or operator submission of plans, specifications and such other information as may be necessary prior to the construction, or prior to making any additions or modifications of, a wholesale food establishment for which a building permit is required.
B. It shall be unlawful for any person to construct or make any additions or modifications of a wholesale food establishment without first receiving approval in writing from the director. (Ord. 2007-0089 § 27, 2007; Ord. 8588 § 2 (part), 1964; Ord. 7583 Part 3 Ch. 2 § 382, 1959.)
11.12.030 Water supply.
A. All water supplies used by wholesale food establishments shall be of adequate amount, and of a safe, sanitary quality, and from a source and distribution system approved by the county health officer. Any potable water supply shall be protected with a backflow or back-siphonage protection device as required by applicable plumbing codes. Wholesale food establishments shall be supplied with an adequate supply of both hot (minimum of 120 degrees Fahrenheit) and cold running water under pressure, at all times .
B. All plumbing shall be installed according to the California Code of Regulations, Title 24, Part 5, California Plumbing code, as it currently exists or hereafter may be amended, and shall be protected from backflow, kept clean, fully operative, and in good repair.
C. Any hose used for conveying potable water shall be constructed of nontoxic materials, shall be used for no other purpose, and shall be clearly labeled as to its use. The hose shall be stored and used to be maintained free of contamination.
(Ord. 2007-0089 § 28, 2007; Ord. 2006-0040 § 88, 2006; Ord. 7583 Part 3 Ch. 2 § 351, 1959.)
11.12.040 Walls, floors and ceilings.
A. The walls and ceilings of all rooms where food is prepared or packed; where utensils are washed; where refuse or garbage is stored; where janitorial facilities are located; and all toilet rooms, dressing or locker rooms; and walk-in refrigeration/freezer units shall be constructed of plaster, cement, metal, wall board or other approved material. All surfaces shall be finished with tile, metal, plastic, semi -gloss paint, or other manufactured material which is smooth, easily cleanable, and impervious to m oisture and grease, and capable of withstanding repeated washing. Moreover, all such walls and ceilings shall be of a light color and be approved by the director. Walls and ceilings shall be maintained clean and in good repair. This subdivision shall not apply to areas where food is stored only in unopened bottles, cans, cartons, sacks, or other original shipping containers or to office spaces.
B. The floor surfaces in all rooms in which food or beverage is stored or prepared, utensils are washed, or refuse or garbage is stored, and the floor surfaces of toilet, dressing or locker rooms, and of walk -in refrigerators, shall be of such construction and material so as to be smooth, impervious to moisture, grease, and corrosives and easily cleanable. A minimum six-inch (6") high, approved cover base, with a minimum three-eighths inch (3/8") radius, shall be provided at the juncture of the wall and flo or. All floors shall be maintained smooth, in good repair, and kept clean.
1. Floor drains shall be installed in all rooms where food is prepared or packaged; where utensils are washed; where a refuse enclosure is located inside the premises; in those areas where pressure spray methods for cleaning equipment (CIP) are used; and rooms in which floors are water-flushed for
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cleaning. Floor surfaces in these areas shall be sloped 1/8" per foot (1:100) to the floor drains, or as approved by the director.
2. Floor sinks shall be properly plumbed and installed, with the sink top flush with the floor surface in accordance with California Code of Regulations, Title 24, Part 5, California Plumbing Code. All condensate and similar liquid waste shall be drained by means of an indirectly connected, rigid, waste line, into open floor sinks. Horizontal runs of drain lines shall be at least six inches (6") above the floor, sloped toward floor sinks at a rate of one-quarter inch (1/4") per foot, and shall terminate at least one inch (1") above the overflow rim of the floor sink. Floor sinks shall be located so that they are readily accessible for inspection, cleaning, and repairs, and not located in a walkway. Waste lines shall not cross any aisle, traffic area, or door opening. Floor sinks are not permitted inside walk-in units unless they are indirectly connected to the sewer system through a legal air gap or an approved backflow prevention device, as approved by the director.
C. All plumbing, electrical, and gas lines shall be concealed within the wall, as practicable, mounted or enclosed so as to facilitate cleaning. Where it is impracticable, all runs must be at least one half inch (1/2") away from the walls or ceiling and a minimum of six inches (6") above the floor. Conduit or pipelines shall not be installed across any aisle, traffic area, or door opening. Multiple runs or clusters of conduit or pipelines shall be encased in an approved runway, or other enclosure approved b y the director. (Ord. 2007-0089 § 29, 2007; Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 2 § 353, 1959.)
11.12.050 General sanitation—Vermin prevention.
A. Wholesale food establishments shall at all times be so constructed, equipped, maintained, and operated so as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects.
B. All wholesale food establishment's interior premises, including all equipment and utensils, shall be kept clean, free from vermin, fully operative, and in good repair. Every wholesale food establishments shall be kept clean and free from litter, rubbish and garbage. All trash shall be properly confined in covered containers, and maintained free from flies, rodents, cockroaches and other vermin. All windows, doors and other openings shall be maintained in good repair at all times, and shall be provided wi th proper screens or other devices, maintained in good repair, and of such design and construction as will prevent the entrance of flies. The director may, for the protection of public health, regulate the size and design of fly -exclusion devices in a wholesale food processing establishment so that dust, flies and other insects will be excluded.
C. The exterior premises of every wholesale food establishment including docks, storage areas, areas where vehicles are loaded and unloaded, and driveways shall be properly drained and kept clean and free of litter or debris. The accumulation of any material, which may provide breeding or harborage areas for vermin, is prohibited. No condition, which may contribute to unsanitary conditions, shall be allowed on the premises of any wholesale food establishment.
(Ord. 2007-0089 §§ 30, 31, 2007.)
11.12.060 Lighting.
A. That part of any room in a wholesale food establishment, in which food or drink is prepared, or in which utensils are washed, shall have sufficient lighting to produce an intensity of not less than 215 lux (20 foot - candles) as measured thirty inches (30") above the floor. Food and utensil storage areas and toilet rooms shall be provided with at least 108 lux (ten foot candles) of light as measured thirty inches (30") above the floor.
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B. Lighting fixtures in all areas where food is prepared, processed, stored in opened containers, or packages, or in which utensils are cleaned, shall be protected against breakage through the use of plastic shields, plastic sleeves with end caps, shatterproof bulbs, or other approved device. (Ord. 2007-0089 § 32, 2007; Ord. 7583 Part 3 Ch. 2 § 364, 1959.)
11.12.070 Toilets, Sinks (Lavatories), and Dressing Rooms.
A. All wholesale food establishments must provide at least one toilet facility and one sink (lavatory) conveniently located therein or adjacent thereto. The Director must approve the location of all such toilet facilities. Each toilet facility must be located in a room other than a room in which food is processed. Toilet facilities must not open directly into a food processing area. As necessary, a vestibule is required to provide a space between a processing room and toilet facility to prevent risk for contam ination.
B. All rooms containing toilet facilities must have self-closing doors. All employees must have access to toilet facilities. Toilet facilities must be well ventilated and plumbed. The floors, walls, ceilings, sinks (lavatories), and toilets must at all times be kept free from any accumulation of dirt, filth, or corrosion, and in good repair. There must be provided a sink or sinks (lavatory or lavatories) where all employees must be required to wash their hands immediately before starting work and after usin g the toilet. Each sink (lavatory) must be supplied with hot and cold running water, hand-washing cleanser in dispensing devices, and individual towels together with a receptacle for their disposal. Hot air blowers may be substituted for individual towels in dispensers. Toilet tissue must be provided in a permanently installed dispenser at each toilet. Toilet facilities must not be used for the storage of food, equipment, or supplies.
C. The toilet facilities must meet the requirements of applicable local, State, and/or federal law.
D. Where there are five or more employees, a separate dressing room with lockers must be provided for each gender, where employees may change and store their outer garments. Dressing rooms must have self - closing, well-fitting doors, and must be separated from toilet facilities, food storage rooms, or food preparation areas. Employees must not dress or undress or store their clothing in any room other than the separate dressing room. Dressing rooms must be maintained in a clean and sanitary condition.
E. When the number of sinks (lavatories) for any food operation is inadequate or their location is such that the use of them by employees will be inhibited, the Director may order the installation of additional sinks (lavatories) in such numbers, of such type and at such locations as will ensure the protection of the public health.
(Ord. 2021-0062 § 2, 2021; Ord. 2007-0089 § 33, 2007; Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 2 § 372, 1959.)
11.12.080 Labeling.
Food which is packaged in a wholesale food establishment shall bear a label that complies with the labeling requirements prescribed by the Federal Food, Drug and Cosmetic Act and the Sherman Food, Drug and Cosmetic Act.
(Ord. 2007-0089 §§ 34, 35, 2007.)
11.12.085 Shellstock identification.
A. Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the shellstock. Except as specified under
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subdivision C, on the harvester's or dealer's tag or label, the following information shall be listed in the following order:
1. The harvester's/dealer's name and address;
2. The harvester's certification number as assigned by the Shellfish Control Authority and the original shellstock shipper's certification number;
3. The date of harvesting;
4. The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the Shellfish Control authority and including the abbreviation of the name of the state or country in which the shellfish are harvested;
5. The type and quantity of shellfish;
6. The following statement in bold, capitalized type: "This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days;" and
7. The dealer's tag or label shall also indicate the original shipper's certification number including the abbreviation of the name of the state or country in which the shellfish are harvested.
B. A container of shellstock that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified under subdivision (A) shall be subject to a hold order or seizure and destruction in accordance with federal law.
C. If the harvester's tag or label is designed to accommodate each dealer's identification, individual dealer tags or labels need not be provided.
D. When received by a food facility, shellstock shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or shellstock with badly broken shells shall be discarded. (Ord. 2007-0089 § 36, 2007.)
11.12.090 Ventilation.
A. Approved ventilation shall be provided throughout the wholesale food establishment, to keep all areas reasonably free from excessive heat, steam, condensation, smoke, and vapor, and to provide reasonable comfort for all employees.
B. Toilet rooms, dressing, room and janitorial rooms shall be vented to the outside by means of a window that opens with a screen of not less than 16 mesh per square inch, or a light -switch activated exhaust fan. All construction and installation shall be in accordance with the applicable building and plumbing codes. (Ord. 2007-0089 §§ 37, 38, 2007.)
11.12.100 Exhaust systems.
A. Adequate mechanical exhaust ventilation hoods shall be installed above all heating or cooking equipment where heat, smoke, steam, or vapor are released. Hoods shall extend at least six inches (6") horizontally beyond the equipment. The ducts shall be located in such a manner to prevent a public nuisance at the point of exhaust, and the hoods shall be constructed in such a manner as to prevent grease, moisture and other material from falling onto food preparation surfaces. All equipment, construction, and installation shall be in accordance with all applicable building and mechanical codes. Exhaust systems shall be maintained in good repair and kept clean.
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B. The provisions of this section shall not apply to cooking equipment when such equipment has been submitted to the director for evaluation, and it has been found that the equipment does not produce smoke, vapors, heat, or toxic gases when operated under conditions recommended by the manufacturer. (Ord. 2007-0089 § 39, 2007; Ord. 7583 Part 3 Ch. 2 § 357, 1959.)
11.12.110 Food preparation and storage areas.
A. A room which is used for food preparation shall not be used for any purpose other than that connected with the preparation of food, and shall not be used to hold equipment or any article which might impair the sanitary qualities of the area.
B. All wholesale food establishments shall be equipped with approved doors at all entrances into the food processing room(s), including entrances from the warehouse or storeroom. Any door to the processing room(s) shall not open directly to the outside unless otherwise approved by the director. As necessary, a vestibule shall be required to provide space between the exterior doors and processing room, to prevent the entrance of flies, rodents, and other vermin. Doors leading to the food processing room shal l be maintained closed during processing or packaging of food.
(Ord. 2007-0089 § 40, 2007; Ord. 7583 Part 3 Ch. 2 § 360, 1959.)
11.12.120 Animals, birds and fowl.
A. No live animal, bird, or fowl shall be kept or allowed in any wholesale food establishment where food is prepared, manufactured, kept, stored, distributed, offered for sale, or sold unless such food establishment is exclusively devoted to the slaughter and processing of such animal or fowl.
B. This section shall not apply to dogs used by the blind, signal dogs, service dogs, such dogs in training under proper supervision, dogs under the control of uniformed law enforcement officers, or dogs under the control of uniformed employees of a private patrol service who are licensed pursuant to Chapter 11 (commencing with section 7580) of Division 3 of the Business and Professions Code, while acting within the course and scope of their employment as private patrolmen.
C. The dogs described in section B shall be excluded from food processing and utensil wash areas. (Ord. 2007-0089 § 41, 2007; Ord. 7583 Part 3 Ch. 2 § 355, 1959.)
11.12.130 Equipment—Design and installation.
A. No processing, preparing, or storing equipment shall be installed, constructed or used unless it is of such material, design and construction, and is so installed and maintained as to facilitate the cleaning of the equipment and of all adjacent spaces. Those facilities that have developed, implemented and maintained approved Sanitation Standard Operating Procedures may be granted exemption by the director.
B. Food contract surfaces shall be corrosion resistant when in contact with food; made of nontoxic materials; and designed to withstand repeated washing.
C. Equipment shall be maintained clean and in good repair. (Ord. 2007-0089 § 42, 2007; Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 2 § 379, 1959.)
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11.12.140 Equipment—Standards for health and sanitation.
The director may adopt rules and regulations interpreting health and sanitation requirements for equipment to be installed in wholesale food establishments, and in doing so shall consider and may adopt those national standards which are certified or classified for sanitations by an American National Standards Institute accredited certification program. When the director requires that equipment comply with such specified standards, no person shall install or use newly installed equipment that does not comply with such standards, or their equivalent. In the absence of any applicable ANSI certified sanitation standard, food and utensil related equipment shall be evaluated for approval by the department.
(Ord. 2007-0089 § 43, 2007; Ord. 9375 § 1 (part), 1967; Ord. 8588 § 2 (part), 1964; Ord. 7583 Part 3 Ch. 2 § 383, 1959.)
11.12.150 Equipment and Buildings—Plans, date and specifications A. The director shall require from the owner/operator, submission of the following data pertaining to construction or remodeling; the installation of new equipment; or when a facility has closed and remained closed for a period of ninety (90) days or more:
1. Three (3) complete sets of easily readable plans, drawn to scale showing floor plan. The plans shall indicate the location of all floor drains, floor sinks and plumbing fixtures; lighting; equipment specifications; mechanical exhaust/ventilation plans including make-up air system; finish schedule for floors, walls, and ceilings that indicate the type of material, the surface finish, the color, and the type of coved base at the floor-wall juncture; the location of all fixed food-storage, preparation and processing equipment, furnishings and machinery. If a facility is to be a wholesale food processor, a general description of the type of food(s) and the methods of processing shall be included. Such specifications, forms, date and drawings, in triplicate, are necessary to ensure that the design, materials, method of construction and installation of equipment for food processing, preparation, storage or utensil -washing meet all applicable sanitation standards and requirements.
2. The plans shall be approved or rejected within twenty (20) business days after receipt by the director and the applicant shall be notified of the decision. Unless the plans are approved or rejected within 20 business days, they shall be deemed approved. A building permit for a food establishment shall not be issued until after the director has approved the plans.
B. It shall be unlawful for any person to construct or make any additions or modifications or to operate any equipment in a newly constructed or reconstructed establishment until the plans and specifications have been approved in writing by the director for such installation or operation. All such equipment and its installation shall be in accordance with the approved plans and specifications unless modifications and changes therefrom have been approved by the director, in which case the equipment and its i nstallation shall be in accordance with such approved modified plans and specifications. (Ord. 2007-0089 § 44, 2007; Ord. 9375 § 1 (part), 1967; Ord. 8588 § 2 (part), 1964; Ord. 7583 Part 3 Ch. 2 § 384, 1959.)
11.12.160 Sink requirements.
A. There shall be provided in every wholesale food establishment, where food is prepared or packaged or where utensils are used, a sink with at least three compartments with two integral metal drain boards sloped towards the sinks. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein. A one-compartment or two-compartment sink
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that was in use on January 1, 2005, may be continued in use until replaced due to disrepair, deterioration, or both; change in food handling operation; remodeling requiring building permits; or as necessitated based on performance.
B. There shall be provided in every room in which food is prepared at least one lavatory supplied with water from a pre-mixing faucet that supplies warm water (100i?1/21/21/21/2F) for a minimum of 10 seconds while both hands are free for washing; hand washing cleanser in dispensing devices; individual single-use towels provided in dispenser; and a receptacle for towel disposal at, or adjacent to, hand washing facilities. Hot -air blowers may be substituted for individual towels in dispensers. Additional lava tories may be required by the director to ensure hand washing facilities are readily available for employees.
C. There shall be provided at least one food preparation sink, separate from any other sink, in every room in which food is prepared, for thawing frozen food under cold running water, washing or soaking food, or other processes as determined by the director. This sink shall drain by means of indirect waste pipes through an air gap into an open floor sink or other approved type of receptor that is properly connected to the drainage system. Food establishments operating prior to January 1, 2005, may continue to operate without a food preparation sink until remodeling occurs, requiring building permits, change in the food handling operation, or as necessitated based on performance.
D. There shall be provided in every wholesale food establishment where food is prepared, packaged, or stored, a room, area, or cabinet for the storage of cleaning equipment and supplies. Such room, area, or cabinet shall be separated from any food preparation, packaging, or utensil washing or storage area and at least one of the following is to be used exclusively for general cleaning purposes and for the disposal of mop bucket wastes and other liquid wastes:
1. A one-compartment, nonporous janitorial sink.
2. A slab, basin, or floor constructed of concrete or equivalent material, curbed and sloped to a drain.
Such facilities shall be connected to approved sewerage and provided with hot and cold running water through a mixing valve and protected with a backflow protection device. (Ord. 2007-0089 §§ 45, 46, 2007.)
11.12.170 Sanitization—Methods and testing.
A. All wholesale food establishments in which food is prepared or in which multi -use utensils are used shall provide manual or mechanical methods to effectively clean and sanitize utensils.
B. Manual or mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following methods:
1. Hot water manual operations by immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
2. Hot water mechanical operations by being cycled through equipment that is used in accordance with the manufacturer's use and achieving a utensil surface temperature of 160ºF as measured by an irreversible registering temperature indicator;
3. Chemical, manual, or mechanical, by immersion, manual swabbing, brushing, or pressure spraying methods, using one of the following solutions:
(a) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds. (b) Contact with a solution of 25 ppm available iodine for at least one minute. (c) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
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(d) Contact with any chemical sanitizer that meets the requirement of all applicable federal laws and regulations when used in accordance with the manufacturer's suggested directions for use as specified on the product label.
4. Other methods as approved by the director.
C. Testing equipment and materials shall be provided by the wholesale food establishment to adequately measure the applicable sanitization method.
(Ord. 2007-0089 §§ 47, 48, 2007.)
11.12.180 Liquid waste and sewage.
A. Sewage shall be disposed into an approved sewerage system. Wastewater disposal shall comply with National Pollutant Discharge Elimination System (NPDES) and local wastewater treatment district standards.
B. No drain from any refrigerator, freezer or icebox used for the storage, preparation or display of food shall be connected directly to any sewer.
C. All icemakers shall be located within the food establishment. Condensate and ice melt shall be drained to an approved floor sink by means of an indirect connection. (Ord. 2007-0089 §§ 49, 50, 2007.)
11.12.190 Contamination of food contact surfaces.
A. No person shall sit upon, lie upon, or do any other act which will contaminate, or in the ordinary course of events will be likely to contaminate, any surface or piece of equipment which is used in the storage, processing or preparation of food in any wholesale food establishment.
B. All utensils and equipment, including food contact surfaces shall be cleaned and sanitized as frequently as necessary to protect against contamination of food and prevent the breeding and harborage of vermin.
Those facilities that have developed, implemented, and maintained approved Sanitation Standard Operating Procedures may be granted exception by the director.
C. CIP equipment shall meet the characteristics of a food contact surface and shall be designed and constructed so that cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food contact surfaces. The system is to be self-draining or capable of being completely drained of cleaning and sanitizing solutions. CIP equipment that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior food contact surface s throughout the fixed system are being effectively cleaned.
D. Adequate and suitable space shall be provided for the storage of cleaned utensils and equipment in a clean and dry location where they are not exposed to splash, dust, or other contaminations, at least 6" above the floor.
E. Cans, jars, barrels, drums, other containers, lids, and covers shall be clean when used to package food products.
(Ord. 2007-0089 § 51, 2007; Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 2 § 359, 1959.)
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11.12.200 Single-use utensils.
Single-use utensils shall be obtained only in sanitary containers or approved sanitary dispensers, stored in a clean, dry place until used, handled in a sanitary manner, and used once only. After being used only once, such utensils shall be discarded in such a manner as to prevent the attraction of flies, roaches, rodents, and other vermin, and to prevent a public nuisance.
(Ord. 2007-0089 §§ 52, 53, 2007.)
11.12.210 Multiple-use utensils.
Multiple-use utensils shall be made of non-toxic, non-corrosive materials; shall be constructed, installed and maintained to be easily cleanable; and shall be kept clean and in good repair. Any containers designed for use a single time shall not be considered a multi-use utensil and shall not be refilled with food that is to be or may be used for human or animal consumption.
(Ord. 2007-0089 §§ 54, 55, 2007.)
11.12.220 Utensils—Bacteria count limit.
An operator shall not possess, in a wholesale food establishment, any glass, cup, dish, piece of silverware or any other utensils intended for, and ready for use in, serving food and drink, upon which the bacterial count, as taken in a manner approved by the director, exceeds 100 organisms per surface of the utensil examined. (Ord. 2007-0089 § 56, 2007; Ord. 7583 Part 3 Ch. 2 § 367, 1959.)
11.12.230 Foods—Sanitation requirements.
A. It is unlawful to transport, store, display, dispense, prepare, offer for sale or gift, or handle in any way, food or drink intended for human or animal consumption, unless such food or drink is pure, free from contamination, adulteration and spoilage. Food shall have been obtained from approved sources; shall be inspected upon delivery; and shall otherwise be fit for human or animal consumption. All food shall be kept in such manner as to be protected from exposure to dust, droplet contamination, overhead leakage and condensation, flies and other insects, rodents and vermin, and any other deleterious or unhealthful substance or condition.
B. Every storage room or other place used for storing food or food ingredients shall be equipped with platforms, racks or shelves at least 6 inches above the floor surface, unless such food is enclosed in waterproof, rodent proof containers to facilitate the flushing of floors and walls, with water or other cleaning method.
C. All open bulk food shall be stored in approved containers (certified or classified for sanitation by an American National Standards Institute accredited certification program) with tight fitting lids, labeled to indicate contents.
D. When ice is used in contact with food, it shall be made from water that is safe and of adequate sanitary quality and shall be used only if it has been manufactured in accordance with 21 Code of Federal Regulation 110, Current Good Manufacturing Practices, as it currently exists or hereafter may be amended. (Ord. 2007-0089 § 57, 2007; Ord. 2006-0040 § 89, 2006; Ord. 92-0078 § 5, 1992; Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 2 § 374, 1959.)
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11.12.240 Foods—Storage temperatures.
A. All potentially hazardous foods shall be kept at 45°F or lower, or 135°F or higher, at all times whether such food is being transported, stored, displayed, or offered for sale or gift. An accurate easily readable metal probe thermometer suitable for measuring the temperature of food shall be readily available on the premises.
B. Every refrigerator used for the storage of potentially hazardous food shall be provided with a thermometer accurate to plus or minus 2°F and shall be located to indicate the air temperature in the warmest part of the unit and shall be affixed to be readily visible.
C. Potentially hazardous food that has been heated or foods that have been made potentially hazardous by preparation shall be rapidly cooled to 45°F or below, in a manner approved by the county health officer, if not held at or above 135°F.
D. Potentially hazardous foods that have been removed from approved holding for processing shall be involved in diligent preparation and returned to approved holding temperatures within two hours following completion of said task.
E. Frozen potentially hazardous food shall only be thawed using one of the following methods:
(1) Under refrigeration that maintains the food temperature at 45°F or below; or (2) Completely submerged under potable running water for a period not to exceed two (2) hours:
(a) At a water temperature of 70°F or below; and,
(b) With sufficient water velocity to agitate and flush off loose particles into the sink drain; or (3) In a microwave oven if immediately followed by preparation; or (4) As part of a cooking process.
F. Frozen food that has been thawed shall be cooked or otherwise processed before it may be refrozen.
G. Potentially hazardous food may be held at temperatures other than those specified in this section when the facility operates according to an approved HACCP plan adopted pursuant to section 11.12.005. (Ord. 2007-0089 §§ 58, 59, 2007; Ord. 94-0052 § 17, 1994; Ord. 7583 Part 3 Ch. 2 § 375, 1959.)
11.12.250 Foods—Storage.
A. Adequate and suitable space shall be provided for the storage of food.
B. Except for large or bulky containers, all food shall be stored at least 6 inches above the floor surface or under conditions that are approved by the director. Containers may be stored on dollies, racks, or pallets not meeting the height requirement, if the dollies, racks or pallets are easily moveable. Pallet jacks, fork lifts or similar equipment must be available on site for this purpose.
C. All cartons, boxes, or other materials used in the packaging of any food shall be protected at all times from dirt, vermin, and other forms of contamination or adulteration.
D. A space of adequate width shall be provided between food storage racks, shelves, and pallets, and the walls or equipment, to permit employees to perform their duties, maintain cleanliness, and for inspecting on a regular basis for vermin or evidence of vermin.
(Ord. 2007-0089 §§ 60, 61, 2007.)
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11.12.260 Hazardous materials.
Cleaning compounds, sanitizing agents, pesticides, or other hazardous materials shall be identified, held, used, and stored in a manner that protects against the contamination of food, food contact surfaces, or food packaging materials.
(Ord. 2007-0089 §§ 62, 63, 2007.)
11.12.270 Employee practices.
A. No employee shall commit any act, which may result in contamination or adulteration of any food, food contact surface, food packing material, utensil, or equipment.
B. Any employee who by medical examination or supervisory observation, is shown to have, or appears to have, an illness, open lesions, including boils, sores, or infected wounds, or any other abnormal source of microbial contamination by which there is a reasonable possibility of food, food contact surfaces, or food packaging materials becoming contaminated, shall be restricted from working with exposed food, clean utensils, linens, and unwrapped single-use articles; and may be excluded from any operations which may be expected to result in such contamination until the condition is corrected. Employees shall be instructed to report such health conditions to owner/operator.
C. All employees shall wash hands thoroughly at an approved hand washing facility before starting work, after each absence from the workstation, before donning gloves for working with food and at any other time when the hands may have become soiled or contaminated. Signs directing the employees to wash their hands shall be posted in each toilet room and in all other areas where employees wash their hands.
D. All employees, while engaged in the preparation of food or the washing of utensils, shall wear clean, washable outer garments; shall keep their hands and fingernails clean; shall wear hairnets, caps or other suitable coverings to confine all hair; shall not engage in or permit the use of tobacco in any form; shall not permit the discharge of any substance from the mouth, nose or other part of the body; and shall not eat food, chew gum or drink beverages in areas where food is prepared, processed, packed, st ored or where equipment or utensils are washed or stored. Hair-brushing or combing shall not be permitted in any wholesale food establishment except in a toilet room or dressing room, separate from any room in which food is prepared or in which utensils are washed.
E. Gloves shall be worn when contacting food and food surfaces if the employee has any cuts, sores, rashes, artificial nails, nail polish, rings, uncleanable orthopedic support devices, or fingernails that are not clean, neatly trimmed, and smooth. All employees shall maintain gloves, if they are used in food handling, in an intact, clean and sanitary condition. The gloves shall be of an impermeable material, used for a single food handling operation only, and not reused. A clean pair of gloves shall be use d at the start of work, when resuming work after an absence from the workstation, and at any other time when the gloves may have become soiled or contaminated.
F. In all areas where food is prepared, processed, or packaged, all employees shall remove all unsecured jewelry and other objects that might fall into food, equipment, or containers, and remove hand jewelry that cannot be adequately sanitized during periods in which food is manipulated by hand. If such hand jewelry cannot be removed, it may be covered by material which can be maintained in an intact, clean, and sanitary condition and which effectively protects against the contamination by these objects of the food, food contact surfaces, or food packaging materials.
G. All employees shall store clothing or other personal belongings, including medicines, cosmetics, drugs, and toilet articles, in areas other than where food is exposed or where equipment or other utensils are washed.
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(Ord. 2007-0089 §§ 64, 65, 2007.)
11.12.280 Linen and clothing.
A. Adequate and suitable space shall be provided for the storage of clean linens, including apparel, towels, and wiping cloths.
B. Soiled linens, coats and aprons shall be kept in cleanable, labeled containers provided for the purpose, and shall not be reused until they have been laundered or cleaned. No linen that has been used for any other purpose since laundering shall be used for wiping utensils, counters or equipment, or for contact therewith.
C. Wiping cloths used to wipe equipment and other surfaces that may directly or indirectly contact food shall be used only once until laundered, or if held in a sanitizing solution of concentration as stated in Section
11.12.170 when not wiping, may be used repeatedly. Whenever a sanitizing solution becomes turbid or heavily permeated with food particles and juices, or no longer meets a concentration as stated in Section
11.12.170, it shall be replaced.
(Ord. 2007-0089 §§ 66, 67, 2007.)
11.12.290 Sleeping accommodations prohibited.
No sleeping accommodations shall be maintained or kept in any room where food is prepared, processed, stored, distributed, or sold.
(Ord. 2007-0089 §§ 68, 69, 2007.)
11.12.310 Incidents that render food unwholesome.
A. The operator of every wholesale food establishment after the occurrence of an incident which creates a hazard to the safety, sanitation or wholesomeness of any food or drink, shall notify the director forthwith.
This section applies to any food or drink that is intended for consumption by any human or animal.
B. The wholesale food establishment operator shall provide the following information to the director upon request to assist in tracing the source of pathogens and in preventing the spread of foodborne illness: an e - mail address or facsimile number, emergency phone number and hours of operation.
C. The wholesale food establishment operator shall provide the following information to the director upon request to assist in the recall or trace-back of foods found to be hazardous or unwholesome for human or animal consumption: Source of all product ingredients; complete distribution list including name, address and contact information; and product identification information (e.g. batch #, lot #, product coding, etc.). (Ord. 2007-0089 §§ 71, 72, 2007.)
11.12.320 Dairy employees—Health examination requirements.
A. It shall be the duty of each dairyman or manager of any place where milk is prepared, bottled or pasteurized, whenever a system of medical examination of all employees has been established under state or local laws, to maintain a registry of the results of all such examinations. Such registry shall show the name, age and sex of each person, the date of the last examination and the result thereof, together with such other data as the county health officer may require in the enforcement of this Division 1.
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B. It shall be the duty of the owner of such dairy or other similar institution to keep such registry, at all times up-to-date and open to inspection by the director.
(Ord. 2007-0089 § 78, 2007.)
11.12.330 Milk and cream—Pasteurization required when.
A. No market milk and no market cream may be sold, served, offered or exposed for sale, or delivered for human consumption, unless it is pasteurized.
B. Exemptions. The provisions of this section shall not apply to:
1. Certified milk or cream;
2. Guaranteed raw milk;
3. Grade A raw milk;
4. The delivery or sale of milk to wholesalers or to pasteurization plants for the purpose of being pasteurized.
C. Definitions. The meanings of the terms, "market milk," "market cream," "pasteurized," "pasteurization," "certified milk," "certified cream," "guaranteed raw milk," and "Grade A raw milk" as used in this section, shall be as defined in the Food and Agricultural Code of California. (Ord. 2007-0089 § 79, 2007.)
11.12.340 Impound and quarantine.
A. The director, based upon inspection findings or other evidence and for the protection of the public health, may do any of the following:
1). Impound and, if deemed necessary, destroy any food that is found to be, or is suspected of being, contaminated or adulterated.
2). Impound equipment or utensils that are found to be unsanitary or in such disrepair that food, equipment or utensils may become contaminated or adulterated. The director may attach a tag to such food, equipment or utensils that shall be removed only by the director following verification that the condition has been corrected.
B. No food, equipment, or utensil impounded shall be used unless the impoundment has been released.
C. Food which is contaminated, unfit for human or animal consumption or found to be dangerous to public health, shall be ordered quarantined or destroyed by the director. If quarantined, instructions shall be given to the person who controls such food as to the condition of the quarantine. It is unlawful for such person to make any disposition of such food other than that ordered by the director.
D. The provisions of Section 2080.6 of the Civil Code, regarding unclaimed property, shall apply whenever the director impounds any unsanitary food equipment or equipment that is in such disrepair that food, equipment, or utensils may become contaminated or adulterated. If any impounded equipment remains unclaimed for a period in excess of 30 days, the equipment shall be held no less than three months from date of impoundment, and thereafter may be sold by the purchasing agent or retained for a public use. If the equipment is claimed by its owner, the owner shall pay a reasonable charge as set forth in the Los Angeles County Code, Title 8, to defray costs of storage of the equipment. (Ord. 2007-0089 § 81, 2007.)
Title 11 - HEALTH AND SAFETY
Division 1 - HEALTH CODE
Chapter 11.13 INDEPENDENT WHOLESALE VEHICLES
Los Angeles County, California, Code of Ordinances Created: 2025-04-18 14:22:15 [EST] (Supp. No. 141)
Chapter 11.13 INDEPENDENT WHOLESALE VEHICLES
11.13.010 Definitions.
The following words and phrases shall apply to this chapter irrespective of their use in other Chapters of Part 1 of this Title:
A. "Independent Wholesale Food Vehicle" means any vehicle, not owned by the shipper or receiver, that is used to transport food from a warehouse, manufacturer, distributor, or other wholesale provider for delivery to a retailer, warehouse, distributor, or other destination. An independent wholesale food vehicle shall not be permitted to conduct sales at the retail level. An independent wholesale food vehicle originating outside of the jurisdiction of the director, which has been inspected by the health offi cer at the jurisdiction of origin and which bears an identification that the jurisdiction of origin has issued a public health permit, shall not be required to obtain a public health license from Los Angeles county under this chapter.
B. "Approved" means approved by the director based upon a determination of conformity with applicable laws, current public health principles, practices, and generally recognized industry standards that protect the public health subject to annual certification.
(Ord. 2007-0089 § 84, 2007.)
11.13.020 Requirements for independent wholesale food vehicle storage facilities.
A. Adequate facilities shall be provided for the sanitary disposal of liquid waste from the wholesale food vehicle.
B. Adequate facilities shall be provided for the sanitary disposal of garbage and rubbish originating from the wholesale food vehicle.
C. Hot and cold water, under pressure, shall be available for cleaning the wholesale food vehicle. (Ord. 2007-0089 § 85, 2007.)
11.13.030 Requirements for wholesale food vehicles.
A. The compartments in which food is carried on wholesale food vehicles shall be enclosed and the exterior doors and windows shall be tightly fitted to prevent the entrance of dust, dirt, moisture, or vermin.
B. The floor shall be of non-corrosive, nontoxic metal, or other approved material, extending at least 4 inches (4") up the side of the compartment. Tight-fitting, nonabsorbent hardwood flooring may be used when only dry food products are transported. The interior floor, sides, and top of the food compartment shall be free from cracks, seams, or linings where vermin may harbor, and shall be constructed of a smooth, washable, impervious material capable of withstanding frequent cleaning with acceptable sanit izing agents, including steam. Slide rails, hooks, shelves, racks, and similar equipment shall be constructed of a nontoxic, non - corrosive, easily cleanable material, and shall be so installed as to be readily accessible or easily removable for cleaning. Vehicles shall be so constructed that no liquid wastes from the food compartment can drain onto any street, sidewalk, or premises.
Created: 2025-04-18 14:22:15 [EST]
(Supp. No. 141)
C. All food compartments used to hold potentially hazardous foods shall be provided with an approved mechanism capable of maintaining potentially hazardous foods at or below 45°F or at or above 135°F during transportation.
(Ord. 2007-0089 § 86, 2007.)
11.13.040 Requirements for food vehicle identification.
The name, address, and telephone number of the owner/operator, permittee, or business name shall be legible, clearly visible, and permanently indicated on at least two sides of the exterior of the vehicle. The name shall be at least three inches (3") high and shall have strokes at least three-eighths inch (3/8") wide, and shall be of a color contrasting with the vehicle exterior. Letters and numbers for the address and telephone number shall not be less than one inch high.
(Ord. 2007-0089 § 87, 2007.)
11.13.050 Food vehicle temperature requirements.
All potentially hazardous foods being transported in food compartments shall be held at a temperature at or below 45°F or at or above 135°F. If frozen foods are carried, the food temperature shall be maintained at 5°F or below.
An accurate device for measuring temperature shall be maintained inside the food compartments where potentially hazardous foods are held.
(Ord. 2007-0089 § 88, 2007.)
11.13.060 Food protection.
A. No person shall carry, transport, or convey any food for commercial purposes unless such food is protected from all contamination. No food shall be carried in the driver's or passenger's compartment of any wholesale food vehicle.
B. All unpackaged food shall be contained, suspended, or handled so that it does not come into actual contact with the floor, walls, or ceiling of the vehicle or with the clothing of persons who load or unload food product. All unpackaged food shall be loaded and unloaded using a manner that protects the food.
C. All unpackaged food shall be contained, suspended, or handled so that it does not come into actual contact with the floor, walls, or ceiling of the vehicle or with the clothing of persons who load or unload food product. All unpackaged food shall be loaded and unloaded in a manner that protects the food at all times.
D. All vehicle food compartments shall be maintained clean, sanitary, and in good repair.
E. The doors to the food compartment shall be kept tightly closed at all times, except when loading or unloading food.
F. No person shall carry, transport, or convey pesticides, poisons, or other chemicals in the same compartment of a vehicle with food products, feed, or other material intended for consumption by humans or animals. (Ord. 2007-0089 § 89, 2007.)
11.13.070 Exemptions.
Private individuals transporting food for personal use are exempted from the provisions of this chapter.
Created: 2025-04-18 14:22:15 [EST]
(Supp. No. 141)
(Ord. 2007-0089 § 90, 2007.)
11.13.080 Certification decal for approved vehicles.
Independent wholesale food vehicles that conform to the requirements of this article, that have been inspected and approved by the director, and for which the required health permit fee has been paid, shall be provided with a certification decal which shall be affixed to a clearly visible area on the left side of the rear portion of the vehicle. It shall be unlawful to operate an independent wholesale food vehicle without a certification decal. It shall be unlawful to deface, modify, duplicate, camouflage, or falsity this decal. (Ord. 2007-0089 § 91, 2007.)
Chapter 11.14 FOOD VENDING MACHINES11
11.14.010 Definitions.
A. "Machine location" means the room, enclosure, space or area where one or more vending machines are installed or operated.
B. "Vending machine" means any self-service device offered for public use which, upon the insertion of coins or tokens, or by other means, dispenses unit servings of food, either in bulk or in packages, without the necessity of replenishing the device between each vending operation. (Ord. 7583 Part 3 Ch. 3 §§ 401 and 402, 1959.)
11.14.020 Applicability of chapter provisions.
Except as may be provided in subsequent sections, the provisions of this chapter shall apply to vending machines that dispense readily perishable food, and to vending machines that mix or compound bulk food ingredients into unit servings and dispense such unit servings into single-service utensils. The provisions of this chapter shall not apply to vending machines that dispense, exclusively, bottled drinks, gum, candy or other not -readily-perishable food, when it is determined by the director that such vending machines do not require routine inspection for the protection of the public health.
(Ord. 7583 Part 3 Ch. 3 § 400, 1959.)
11.14.030 Inspection—Representative to accompany director when.
Every person operating a vending machine shall, upon request from the director, provide a representative who shall accompany the director on inspection of such machine. (Ord. 8614 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 3 § 404, 1959.) Chapter 11.15 NONSMOKING AREAS IN EATING ESTABLISHMENTS
Created: 2025-04-18 14:22:15 [EST]
(Supp. No. 141)
11.15.010 Purpose of provisions.
The board of supervisors finds and declares that inhaling smoke generated by smokers may be hazardous to the health and represents an annoyance which should be regulated and limited in eating establishments offering food for sale to the public, to the ends that air quality be improved in all such facilities for the preservation and improvement of health, and that customers may request to be seated in nonsmoking areas of such facilities. (Ord. 87-0124 § 1 (part), 1987.)
11.15.020 Definitions.
As used in this chapter:
A. "Smoke" means the gases, particles, or vapors released into the air as a result of combustion, electrical ignition, or vaporization, when the apparent or usual purpose of the combustion, electrical ignition, or vaporization is human inhalation of the byproducts, except when the combusting or vaporizing material contains no tobacco, nicotine, or cannabis and the purpose of inhalation is solely olfactory, such as, for example, smoke from incense. The term "smoke" includes, but is not limited to, tobacco sm oke, vapors from an electronic smoking device, and cannabis smoke or any other like substance.
B. "Smoking" means inhaling, exhaling, burning, or carrying any lighted, heated, or ignited cigar, cigarette, cigarillo, pipe, hookah, electronic smoking device, or plant product, or using any other method or device that delivers nicotine, cannabis or other like substances to a person.
C. "Cannabis" has the meaning set forth in California Business and Professions Code section 26001, as that section may be amended from time to time.
D. "Electronic smoking device" means an electronic device which can be used to deliver an inhaled dose of nicotine, cannabis, or other substances, including any component, part, or accessory of such a device, whether or not sold separately. The term "electronic smoking device" includes any such device, whether manufactured, distributed, marketed, or sold as an electronic cigarette, electronic cigar, or cigarillo, electronic pipe, electronic hookah or any other product name or descriptor.
E. "Eating establishment" means any indoor or outdoor area that is designed, established, or regularly used for consuming food or drink and that is available to or customarily used by the general public or an employee.
Eating establishment means any area included but not limited to a cafeteria, coffee shop, luncheonette, restaurant, sandwich shop, short order cafe, soda fountain, or other establishment which offers food or drinks to the public.
F. "Bar" means any area of an eating establishment which is devoted to offering alcoholic beverages for sale to the public and in which the consumption of food is only incidental to the consumption of such beverages and includes any outdoor area of the establishment set aside for use by patrons. (Ord. 2019-0011 § 3, 2019; Ord. 87-0124 § 1 (part), 1987.)
11.15.030 Nonsmoking areas required in eating establishments.
A. Any person who owns, operates, manages, leases, or rents an eating establishment shall cause to be maintained in such facility a nonsmoking area consisting of a portion of both the seating capacity and floor space in which such customers are served, excluding any portion of such facility which is located outdoors and any portion of such facility which is utilized for bar purposes. At the request of any customer, the customer shall be seated in the nonsmoking area of the eating establishment if space is a vailable.
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(Supp. No. 141)
B. Nothing in this section shall apply to any room of an eating establishment which is used for serving food for a private function, but only while such room is used for such private function. (Ord. 87-0124 § 1 (part), 1987.)
11.15.040 Duty to post sign.
Any person who owns, operates, manages, leases, or rents an eating establishment shall cause at least one sign to be posted or displayed on the premises, as provided in this section. The sign shall read substantially as follows:
NON-SMOKING AREA AVAILABLE. The sign shall not be smaller than 10 inches wide by 10 inches long, nor shall any lettering thereon be less than one inch in height. The sign shall be placed to assure that it is readable by the public entering the premises.
(Ord. 87-0124 § 1 (part), 1987.)
11.15.050 Structural modifications not required.
Nothing in this chapter shall be construed to require an eating establishment to make any structural changes or other physical modifications to existing facilities.
(Ord. 87-0124 § 1 (part), 1987.)
Chapter 11.16 GARBAGE AND OTHER WASTE MATERIAL13
11.16.010 Collection and disposal regulations—Enforcement authority.
The director of public health shall enforce all laws, ordinances and regulations pertaining to the collection and disposal of garbage, and combustible and noncombustible rubbish, within garbage disposal districts. (Ord. 2006-0040 § 92, 2006; Ord. 8588 § 2 (part), 1964; Ord. 7583 Part 3 Ch. 7 § 611, 1959.)
11.16.020 Sanitation of premises—Responsibility of owner or agent.
The owner, agent or manager of any premises shall maintain such premises in a clean, sanitary condition, free from accumulations of garbage, rubbish, refuse and other wastes at all times, except as provided by the provisions of this Division 1 or other applicable laws.
(Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 7 § 605, 1959.)
11.16.030 Garbage—Storage restrictions.
Garbage and putrescible matter, whether mixed with rubbish or other matter or not, shall be kept in watertight receptacles with close-fitting lids and with handles or bails. Such receptacles shall be thoroughly cleaned each time their contents are removed. Such garbage or putrescible material, whether mixed with rubbish or other material or not, shall not be kept for more than seven days.
(Ord. 7583 Part 3 Ch. 7 § 601, 1959.)
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(Supp. No. 141)
11.16.040 Feeding garbage and market refuse to animals—Restrictions.
A person may feed garbage and market refuse to fowls or animals when such feeding does not constitute a nuisance or a menace to public health, and when such feeding is in compliance with such conditions as may be imposed by the director of public health.
(Ord. 2006-0040 § 93, 2006; Ord. 7583 Part 3 Ch. 7 § 602, 1959.)
11.16.050 Deposit of offensive substances prohibited—Exceptions.
Except as otherwise provided in this Division 1, no person shall permit the contents of any cesspool, septic tank, water closet or sewer, or any sewage effluent, excrement, urine, slop water, butcher offal, market refuse, garbage, rubbish, cans, dead animals, dead fowl, or any other putrid or offensive animal or vegetable matter, to remain or to be deposited or discharged upon the surface of the ground on any premises, lot, or in any building, basement, or in any public street, or into, or in a manner that might contaminate, any standing water, stream, hole, excavation or public place. This section does not prohibit:
A. The placing of cans or rubbish in any lawfully existing dump or waste-disposal facility; B. The placing of garbage or market refuse, or both, in any lawfully existing dump or waste -disposal facility in compliance with the conditions imposed, if any, in the license granted for the operation thereof, pursuant to pertinent county ordinances, if, and only if, such license, in express terms, permits garbage or market refuse, or both, to be placed in such dump or waste-disposal facility. (Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 7 § 600, 1959.)
11.16.060 Rubbish—Storage restrictions.
A person may deposit and keep, for not more than 15 days, in a substantial and adequate container, combustible and noncombustible rubbish other than garbage and putrescible matter. (Ord. 7583 Part 3 Ch. 7 § 603, 1959.)
11.16.070 Hazardous or radioactive materials—Disposal restrictions.
Materials which are infected or contaminated, chemically hazardous, or radioactive shall be disposed of in a manner approved by the director.
(Ord. 7583 Part 3 Ch. 7 § 610, 1959.)
11.16.090 Keeping animals and birds—Location restrictions and sanitation requirements.
A person shall not keep any animal, fowl or bird, wild or domestic, other than cats, dogs, canaries or birds of the psittacine family, within 35 feet of any restaurant, food establishment, residence, or dwelling, or other building used for the habitation of human beings, or within 100 feet of any school building, hospital building or similar institution building. It is unlawful to keep or maintain a premises, yard, coop or building in which fowl or animals are maintained in a foul or insanitary condition. The provisions of this section regarding distances shall not apply to accredited laboratories regulated by the California Department of Health Services. (Ord. 2006-0040 § 94, 2006; Ord. 7583 Part 3 Ch. 7 § 608, 1959.)
Created: 2025-04-18 14:22:15 [EST]
(Supp. No. 141)
11.16.100 Hog fertilizer—Use restrictions.
A person shall not use any hog manure or hog-ranch wastes in the raw state within one-half mile of any building or part thereof used for a residence, except a building exclusively occupied by such person and his family. (Ord. 7583 Part 3 Ch. 7 § 606, 1959.)
11.16.110 Burial of dead animals or offensive material.
It is unlawful for any person to bury the carcass of any dead animal or any other putrid or offensive material unless such carcass or material is placed three feet below the surface level of the ground and immediately covered with at least three feet of soil; provided, however, that such carcass or material shall be buried in such a manner or location that it does not constitute a menace to public health or a nuisance. (Ord. 7583 Part 3 Ch. 7 § 604, 1959.)
11.16.120 Edible crops—Irrigation with contaminated water prohibited—Test standards.
No person shall irrigate any strawberries, celery, potatoes, lettuce, radishes, tomatoes, onions, or any vegetable or berries eaten raw, in any manner. with sewage, sewage effluents or water from any stream into which sewage has been discharged, any of which does not meet the following standards: In any 20 consecutive samples, from which five 10-c.c. portions each are examined, not over 10 portions shall be positive for members of the coli -Aerogenes group, and in no single sample shall over half the 0.1 c.c. portions of the sample be positive for such organisms.
Samples shall be analyzed in accordance with the latest Standard Methods of Examination of Water and Sewage of the American Public Health Association.
(Ord. 7583 Part 3 Ch. 7 § 607, 1959.)
Chapter 11.17 MICROENTERPRISE HOME KITCHEN OPERATIONS
11.17.010 Short Title.
This ordinance codified in Title 11 of this County Code will be known as, and may be cited as, the "Microenterprise Home Kitchen Operations Ordinance."
(Ord. 2024-0025 § 5, 2024.)
11.17.020 Declaration of Findings and Purpose.
A. The Board of Supervisors finds that in Los Angeles County, small businesses comprise a large percentage of the local workforce in Los Angeles County, many of which are minority-owned.
B. With the creation of the Microenterprise Home Kitchen Operations Program, the County will be able to continue the advancement of economic mobility for local small businesses by allowing these microentrepreneurs to be a part of the formal economy.
C. The Microenterprise Home Kitchen Operations Program will allow for small -scale, direct food sales from home-based kitchens and provide a safe and equitable pathway to legal food vending, in accordance with California Health and Safety Code, Division 104, Part 7, Chapter 11.6, Microenterprise Home Kitchen
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(Supp. No. 141)
Operations, and pursuant to the Board of Supervisors' police powers as set forth under Article XI, Section 7 of the California Constitution.
D. It is the intention of the County to authorize and adopt a Microenterprise Home Kitchen Operations Program Countywide as authorized by California Health and Safety Code section 114367. (Ord. 2024-0025 § 5, 2024.)
11.17.030 Definitions.
The following words and phrases shall apply to this Chapter:
A. "Compact Mobile Food Operation" or "CMFO" means a food facility as defined in California Health and Safety Code section 113831(c).
B. "County Health Officer" means the Director of the Department of Public Health of the County of Los Angeles, or their duly authorized representative.
C. "Department" means the Los Angeles County Department of Public Health.
D. "Food Handler" means an individual who is involved in the preparation, storage, or service of food in a food facility, as defined in California Health and Safety Code section 113790.
E. "Microenterprise Home Kitchen Operation" or "MEHKO" means a food facility as defined in California Health and Safety Code section 113825.
F. "MEHKO Operator" means the resident of the private home where the MEHKO will be operating, who is the permitholder for the MEHKO and, who is responsible for the operation.
G. "Permitted Area" means the home kitchen described in the application for MEHKO, the on -site consumer eating area, food storage area, utensils and equipment, toilet room, janitorial or cleaning facilities, and refuse and storage areas as provided by Health and Safety Code section 114367.2, and including any attached rooms within the home, as designated by the permit holder, that have spaces, such as closets, that are used exclusively for food, utensil, and equipment storage for the MEHKO, as authorized by the County Health Officer.
H. "Potable Water" means water that complies with the standards for transient noncommunity water systems pursuant to the California Safe Drinking Water Act, commencing with California Health and Safety Code section 116270 et seq. to the extent permitted by federal law.
I. "Resident of a Private Home" means any individual who resides in a private home when not elsewhere for labor or other special and temporary purposes.
(Ord. 2024-0025 § 5, 2024.)
11.17.040 Scope.
A. The provisions of this chapter shall apply to Microenterprise Home Kitchen Operations as defined in California Health and Safety Code section 113825 et seq., within the unincorporated and incorporated areas of Los Angeles County, except within the cities of Long Beach, Pasadena, and Vernon, and to the extent permitted under California Health and Safety Code section 114367.
B. As set forth in California Health and Safety Code section 114367.4, a city or county cannot prohibit the operation of, require a permit to operate, require a rezone of the property for, or levy any fees on, or impose any other restriction on, a Microenterprise Home Kitchen Operation in any residential dwelling for zoning
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(Supp. No. 141)
purposes. Operating a MEHKO does not constitute a change of occupancy for purposes of the Health and Safety Code, Division 13, Part 1.5, section 17910 et seq. or for purposes of local building and fire codes. (Ord. 2024-0025 § 5, 2024.)
11.17.050 MEHKO Facility Permit Requirements.
A. Any individual desiring to obtain a public health permit to operate a MEHKO shall file an application with the Department and pay the nonrefundable application fee as set forth in Section 8.04.728 F.
B. Upon receipt of both an application for a public health permit and the required non -refundable fee, the Department shall review the application.
C. Application Requirements.
1. The application at a minimum shall include the requirements set forth in California Health and Safety Code section 114367.2(c), including but not limited to a listing of the proposed equipment and standard operating procedures the MEHKO Operator intends to use and a list of any Food Handlers, as set forth in subsection 3, below.
2. The MEHKO Operator shall successfully complete and pass an approved and accredited Food Safety Certification Examination, in compliance with California Health and Safety Code sections 113947.1 and 113947.2 and include proof of certification with the application.
3. If a MEHKO Operator plans to have Food Handlers as part of their operation, the MEHKO Operator must include proof of Food Handler food certification for every individual with the submission of the permit application. If a Food Handler is employed after the initial inspection is conducted, the MEHKO Operator will have thirty (30) days from the date of hire to provide a copy of the employee's food handler card to the Department. The MEHKO Operator shall have no more than one full -time equivalent Food Handler, not including a household or family member, in accordance with California Health and Safety Code section 113825.
D. Upon completion and approval of the initial application review, the MEHKO shall be subject to an initial inspection to be completed by the Department to ensure minimum compliance with this Chapter and as provided by California Health and Safety Code section 114367.2(d)(1).
E. Upon verification by the Department that all minimum requirements have been met, a public health permit shall be issued upon payment of a non-refundable public health permit fee as specified in Section 8.04.720 of this code.
F. A MEHKO Operator is required to notify the Department and request an evaluation within twenty (20) days of any substantive changes made to the menu or equipment that affect the originally proposed operational procedures following the Department's initial approval. These changes may include, but are not limited to, the addition of potentially hazardous foods to the menu, as defined in California Health and Safety Code section 113871, installation of new food preparation equipment, or the expansion to incl ude support of up to two (2) CMFOs. The MEHKO Operator shall pay an evaluation fee based on the hourly rate established in Section 8.04.728 of this Code. Upon notification and payment of the fee, the MEHKO Operator shall be subject to a site evaluation to be completed by the Department within twenty (20) days to evaluate if the menu or equipment change can be supported within the previously permitted kitchen.
G. MEHKO permits may be modified, suspended, or revoked as provided in the California Health and Safety Code, Division 104, Part 7, Chapter 13.
H. No persons shall operate a MEHKO without a valid public health permit issued by the County Health Officer.
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(Supp. No. 141)
I. Only one MEHKO may operate per residence. A Cottage Food Operation shall not be permitted from the same residence.
(Ord. 2024-0025 § 5, 2024.)
11.17.060 Required Compliance.
Unless otherwise specified in this Chapter, a MEHKO shall comply with the requirements of California Health and Safety Code, Division 104, Part 7. In addition, all permitted MEHKOs are subject to exemptions as set forth in California Health and Safety Code, Division 104, Part 7, Chapter 11.6. (Ord. 2024-0025 § 5, 2024.)
11.17.070 Food Preparation and Storage.
A. MEHKO food preparation, packaging, and handling shall be kept separate from other domestic activities, including but not limited to, family meal preparation, guest entertaining, or dishwashing.
B. All food storage for the MEHKO within the permitted area shall comply with California Health and Safety Code, Division 104, Part 7, Chapter 4, Article 5. Any other detached rooms on the premises, including accessory buildings and garages, may be used to store food items for the MEHKO only if all food is stored inside of an approved refrigerator and/or freezer with a closable door/lid which will be verified upon the Department's initial inspection. Sleeping quarters or second residential units on the same property are not allowed within the Permitted Area; unless otherwise indicated as set forth in Health and Safety Code section 114367.1(b)(24).
(Ord. 2024-0025 § 5, 2024.)
11.17.080 Expanded Food Service.
A. Food prepared in a MEHKO may be served from an approved Compact Mobile Food Operation operated by the same MEHKO permitholder pursuant to California Health and Safety Code section 114368.3(a)(5).
B. The meal and gross annual sales limitations for MEHKOs set forth in California Health and Safety Code section 113825(a)(7) and (8) do not apply to the sale of non -potentially hazardous food or produce for up to two (2) CMFOs operated by the MEHKO, as set forth in California Health and Safety Code section 114368.3(a)(6).
C. A MEHKO may serve as a commissary or mobile support unit for up to two (2) CMFOs owned by the same permitholder if an evaluation determines the MEHKO is capable of supporting the preparation and storage of the food being sold from the CMFO(s) and the storage and cleaning of the CMFO(s) pursuant to California Health and Safety Code section 114368.3(a)(1),unless storage is prohibited by city ordinance, as authorized by California Health and Safety Code section 114368.3(c)(1). The evaluation may be conducte d as part of the initial application process. A permitted MEHKO that wishes to later expand to support up to two (2) CMFOs will incur a fee based on the hourly rate established in Section 8.04.728 of this Code.
D. As authorized under Health and Safety Code section 114368.3(a)(8), food preparation for a permitted MEHKO operating in conjunction with an approved CMFO is expanded to no more than eighty (80) individual meals per day and no more than two hundred (200) individual meals per week. Except as identified in section B. above, a permitted MEHKO operating in conjunction with a CMFO shall not have more than one hundred fifty thousand dollars ($150,000.00) in verifiable gross annual sales, as adjusted annually for inflation based on the California Consumer Price Index.
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(Supp. No. 141)
(Ord. 2024-0025 § 5, 2024.)
11.17.090 Safety.
A. A properly charged and maintained minimum ten (10) BC-rated fire extinguisher to combat grease fires shall be readily accessible.
B. A first aid kit shall be available and located in a convenient and accessible area. (Ord. 2024-0025 § 5, 2024.)
11.17.100 Signage Prohibited.
No signage or other outdoor display advertising the MEHKO is allowed anywhere on the property from which the MEHKO is operating.
(Ord. 2024-0025 § 5, 2024.)
11.17.110 Inspections.
A. The Department shall conduct an initial inspection of a MEHKO upon the initial application seeking approval for a public health permit.
B. A MEHKO is subject to one routine inspection per year as specified in California Health and Safety Code section 114367.3.
C. Additional inspections conducted as a result of a complaint or emergency circumstances will be conducted in the manner set forth in California Health and Safety Code sections 114367.3(a)(2) and (3).
D. If a MEHKO is found to be in violation of any of the requirements in this Chapter or California Health and Safety Code, Division 104, Part 7, Chapter 11.6, or if additional inspections or complaint -based investigations are required to ensure compliance with this Chapter or State law, the Department may seek cost recovery, based on the hourly rate established in Section 8.04.728 of this Code. (Ord. 2024-0025 § 5, 2024.)
11.17.120 Potable Water.
A. A MEHKO whose potable water supply comes from a private well shall submit with their permit application sample test results verifying the water supply meets at a minimum the definition of Transient Noncommunity Water System as defined in California Health and Safety Code section 116275(o) and standards set forth in the California Code of Regulations, Title 17 and 22. Sample results shall include nitrate, nitrite, and bacteriological water quality.
B. MEHKO Operators whose potable water supply comes from a private well and whose permits are initially approved shall complete water quality testing and also maintain the test results, which shall be made available for review by the County Health Officer during a routine inspection or complaint investigation.
Water quality testing frequency shall be in accordance with Transient Noncommunity Water System requirements and include:
1. Quarterly bacteriological testing.
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2. Annual nitrate testing, unless the results are greater than or equal to fifty (50) percent of the Maximum Contaminant Level ("MCL"), in which case testing shall be completed quarterly for one (1) year. If after one (1) year, no additional results are greater than or equal to fifty (50) percent of the MCL, the testing may return to annually.
3. Nitrite testing every three (3) years, unless the results are greater than or equal to fifty (50) percent of the MCL, in which case testing shall be completed quarterly for one (1) year. If after one (1) year, no additional results are greater than or equal to fifty (50) percent of the MCL, the testing may return to every three (3) years.
(Ord. 2024-0025 § 5, 2024.)
11.17.130 Public Notification.
A. Within fifteen (15) business days of issuance of a public health permit for a MEHKO, the Department shall update its website to reflect the newly permitted MEHKO.
B. The Department shall notify any incorporated city of the issuance of a MEHKO public health permit within its jurisdiction, no later than fifteen (15) business days of issuance of the public health permit.
C. The Department shall notify any incorporated city when a MEHKO public health permit within its jurisdiction has been suspended or revoked, no later than fifteen (15) business days of suspension or revocation of the public health permit.
D. The Department shall post all routine and complaint-based inspection results for MEHKOs on its website. (Ord. 2024-0025 § 5, 2024.)
11.17.140 Notice of Inspection Results.
A. All official inspection reports issued to a MEHKO shall be issued pursuant to the requirements set forth in Section 8.04.650 of this Code.
B. Any additional reinspection fees to be charged to a MEHKO shall be similarly noticed as provided in Section
8.04.650 B of this Code.
(Ord. 2024-0025 § 5, 2024.)
11.17.150 Exemption from Restaurant and Home-based Occupation Standards.
For the purposes of this Chapter, all permitted MEHKOs are not restaurants as the term is used in the County Code, and are exempt from the provisions of Title 22, Division 7, Chapter 22.140, Section 22.140.290 -A. All permitted MEHKOs shall not be subject to the standards for Home-based Occupations as set forth in Title 22, Division 7, Chapter 22.140, Section 22.140.290 C. 5, 8 and 12. (Ord. 2024-0025 § 5, 2024.)
11.17.160 Implementation.
The Department is responsible for the administration of this Chapter, which may include public education, public outreach, and promulgating policies, guidelines and rules consistent with the provisions of this Chapter and the County Code.
Created: 2025-04-18 14:22:16 [EST]
(Supp. No. 141)
(Ord. 2024-0025 § 5, 2024.)
11.17.170 Severability.
If any subsection, sentence, clause, or phrase of this Chapter is for any reason held to be invalid or unconstitutional by a court of competent jurisdiction, such decision shall not affect the validity of the remaining portions of this Chapter. The Board of Supervisors hereby declares that it would have adopted this Chapter and each and every subsection, sentence, clause and phrase thereof not declared invalid or unconstitutional, without regard to any portion of the Chapter would be subsequently declared invalid or unconstitutional. (Ord. 2024-0025 § 5, 2024.)
11.17.180 Effective Date.
A. Provisions of this Chapter related to the application and procurement of a Microenterprise Home Kitchen Operation public health permit shall be effective November 1, 2024.
B. Enforcement for failure to comply with provisions of this Chapter related to obtaining the required public health permits shall commence on January 1, 2025.
(Ord. 2024-0025 § 5, 2024.)
Chapter 11.19 ALCOHOLIC BEVERAGE WARNING SIGNS
11.19.010 Alcoholic beverage warning signs—Purpose of provisions.
The Surgeon General of the United States has recommended that women who are pregnant, or considering pregnancy, be advised not to drink alcoholic beverages and to be aware of the alcohol content in anything they eat because alcohol consumption during pregnancy, especially in the early months, can harm the fetus. In order to serve the public health, safety and welfare, the purpose of the ordinance codified in this chapter is to educate the public by requiring that warning signs be placed at all locations where alcoholic beverages are sold to the public. (Ord. 86-0169 § 1 (part), 1986.)
11.19.020 Duty to post.
Any person or entity who owns, operates, manages, leases or rents a premises offering wine, beer or other alcoholic beverages for sale, or dispensing for consideration to the public, shall cause a sign or notices to be posted or displayed on the premises as provided in this section. The sign or notice shall read substantially as follows:
WARNING. DRINKING WINE, BEER AND OTHER ALCOHOLIC BEVERAGES DURING PREGNANCY CAN CAUSE BIRTH DEFECTS. Except as specified in Section 11.19.030 C, a sign as required herein s hall not be smaller than 10 inches wide by 10 inches long, nor shall any lettering thereon be less than one inch in height. (Ord. 86-0169 § 1 (part), 1986.)
11.19.030 Placement.
A sign or notice required by Section 11.19.020 shall be placed as follows:
Created: 2025-04-18 14:22:16 [EST]
(Supp. No. 141)
A. Where the sale or dispensing of wine, beer or other alcoholic beverages to the public is primarily intended for consumption off the premises, at least one sign shall be so placed to assure that it is readable from all locations at which said sale or dispensing occurs;
B. Where the sale of wine, beer or other alcoholic beverages to the public is primarily provided through over - the-counter service, at least one sign shall be placed to assure that it is readable from all counter locations available to the public;
C. Where the sale or dispensing of wine, beer or other alcoholic beverages to the public is primarily provided for consumption on the premises by the public at tables served by food or beverage service persons, at least one sign shall be placed to assure it is readable by the public entering the premises. In the alternative, signs or notices smaller than 10 inches wide by 10 inches long may be displayed at each of the tables provided that the notices are as readily visible and readable as materials provided to the public which list food and beverage prices.
(Ord. 86-0169 § 1 (part), 1986.)
11.19.040 Language.
In the event a substantial number of the public patronizing a premises offering for sale or dispensing wine, beer or other alcoholic beverages uses a language other than English as a primary language, any sign or notice required by Section 11.19.030 of this chapter shall be worded in both English and the primary language or languages involved. (Ord. 86-0169 § 1 (part), 1986.)
Chapter 11.20 HOUSING
Part 1 DEFINITIONS
11.20.010 Apartment.
"Apartment" means dwelling unit.
(Ord. 8588 § 2 (part), 1964; Ord. 7583 § Part 3 Ch. 11 § 804.1, 1959.)
11.20.020 Apartment house.
"Apartment house" means any structure more than one story in height or any portion of any such structure, occupied or designed, built or rented for occupation, as a home, by three or more families, each living in a separate apartment and cooking within such structure.
(Ord. 7583 Part 3 Ch. 11 § 810, 1959.)
11.20.023 Boarding home.
"Boarding home" means any premises, structures, or portion thereof (except any hospital or other health facility as defined in Section 1250 of the Health and Safety Code and except any mental or alcoholic institution licensed by the state of California), used or intended to be used as a place where sleeping or rooming accommodations are furnished to the whole or any part of the public, with or without compensation and with or without meals, for five
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(Supp. No. 141)
or more persons who are unrelated to the operator. "Boarding home" includes, but is not limited to, a rooming house, home for the aged, sober living facility, boarding house, lodging house, and bed and breakfast facility. (Ord. 94-0052 § 18, 1994; Ord. 7583 Part 3 Ch. 11 § 806, 1959.)
11.20.030 Dwelling.
"Dwelling" means any structure or any portion of a structure, other than an apartment house, motel or hotel, containing one or more guest rooms.
(Ord. 8588 § 2 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 801, 1959.)\
11.20.040 Dwelling unit.
"Dwelling unit" means a room or a suite of rooms, other than a hotel, which are occupied or which are intended or designed for occupancy by a family for living and sleeping purposes. (Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 804, 1959.)
11.20.050 Dwelling Unfit For Human Habitation, Use or Occupancy. "Dwelling unfit for human habitation, use or occupancy" means any dwelling, hotel, motel, apartment house, interim housing facility, or other structure used for living or sleeping purposes which, by reason of its construction or by reason of the lack of maintenance or repair thereof, is in such a condition as creates a hazard to the health, welfare, or safety of its occupants.
(Ord. 2018-0046 § 4, 2018; Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 803, 1959.)
11.20.060 Family.
"Family" means one person living alone, or a group of two or more persons living together, whether or not related to each other by birth.
(Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 802, 1959.)
11.20.070 Guest.
"Guest" means any person who occupies a room for sleeping purposes. (Ord. 8588 § 2 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 804.2, 1959.)
11.20.080 Guest room.
"Guest room" means a room occupied, or intended, arranged or designed for occupation by one or more guests.
Every 100 square feet of superficial floor area in a dormitory shall be considered a guest room. (Ord. 8588 § 2 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 804.3, 1959.)
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(Supp. No. 141)
11.20.090 Habitable room.
"Habitable room" means any room meeting the requirements of this Division 1 for sleeping, living, cooking or eating purposes, excluding such enclosed places as closets, pantries, bath or toilet rooms, service rooms, connecting corridors, laundries, unfinished attics, foyers, storage spaces, cellars, utility rooms and similar spaces. (Ord. 7583 Part 3 Ch. 11 § 805, 1959.)
11.20.095 Hot Water.
"Hot water" means water supplied to plumbing fixtures at a temperature of not less than 110 degrees Fahrenheit (43.3 degrees Celsius).
(Ord. 2018-0046 § 5, 2018.)
11.20.100 Hotel.
"Hotel" means any structure or any portion of a structure, including any dormitory, Turkish bath, bachelor hotel, studio hotel, public club or private club containing six or more guest rooms, and which is occupied, or is intended or designed for occupation, by six or more guests, whether rent is paid in money, goods, labor or otherwise. It does not include any jail, hospital, asylum, sanitarium, orphanage, prison or detention or other building in which human beings are housed and detained under legal restraint. (Ord. 94-0052 § 19, 1994; Ord. 7583 Part 3 Ch. 11 § 812, 1959.)
11.20.110 House court.
"House court" means a group of five or more dwelling units other than a hotel or a motel, located upon a single lot or parcel of land.
(Ord. 8588 § 2 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 804.4, 1959.)
11.20.115 Interim Housing Facility.
"Interim housing facility" means any premises, structures, or portion thereof (except any hospital or other health facility as defined in section 1250 of the Health and Safety Code and except any mental health or alcoholism and drug abuse rehabilitation or treatment facility licensed by the State of California), used or intended to be used as a place where provisional sleeping or rooming accommodations are furnished on a temporary basis to persons who lack permanent housing, are experiencing homelessness or are at imminent risk of becoming homeless, with or without compensation from the resident and with or without meal service. Interim housing facility includes, but is not limited to, bridge housing, crisis housing, recuperative care housing, stabilization housing, recovery bridge housing, and shelters.
(Ord. 2018-0046 § 6, 2018.)
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(Supp. No. 141)
11.20.120 Motel.
"Motel" means a building of not more than one story containing six or more guest rooms or apartments, or combinations thereof, each of which has a separate, individual entrance leading directly from the outside of the building and is designed, used or intended wholly or in part for the accommodation of automobile transients. (Ord. 7583 Part 3 Ch. 11 § 811, 1959.)
11.20.140 Substandard Dwelling.
A. "Substandard dwelling" means any dwelling, house court, dormitory, hotel, motel, interim housing facility, or apartment house which, through lack of maintenance or repair, generally endangers the life, limb, health, property, safety or welfare of the public, or of the occupants thereof.
B. Conditions which render a structure a "substandard dwelling" include, but are not limited to, any of the following:
1. Lack of approved toilet or privy structure, bathtub or shower, kitchen sink, hot and cold running water, or other required approved plumbing within an apartment or dwelling;
2. Lack of exterior wall or roof covering adequate to protect the occupants from the elements;
3. Damaged interior walls, partitions, floors or ceiling;
4. Plumbing fixtures and piping which have become insanitary or are otherwise in a condition to create a health hazard;
5. Sewage disposal system which has become insanitary or is otherwise in a condition to create a health hazard;
6. Unreasonable collection of rubbish, debris or trash upon premises;
7. Any of the conditions specified in Section 11.02.300, subsections B, C, D, or E;
8. Use of other than habitable rooms for living, cooking, or eating purposes;
9. Incomplete construction;
10. Infestation by insects, vermin, or rodents;
11. General dilapidation;
12. Lack of a water supply adequate to sustain the health of the inhabitants. (Ord. 2018-0046 § 7, 2018; Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 809, 1959.) Part 2 REGULATIONS
11.20.150 Applicability of Chapter Provisions.
The provisions of this Chapter 11.20 shall apply to all dwellings, house courts, hotels, interim housing facilities, and apartment houses.
(Ord. 2018-0046 § 8, 2018; Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 800, 1959.)
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(Supp. No. 141)
11.20.160 Maintenance Required—Noncompliance Unlawful.
Every dwelling, house court, hotel, motel, interim housing facility, and apartment house shall be maintained in good repair. It is unlawful for any person to occupy or to cause or permit another person to occupy any dwelling, house court, hotel, motel, interim housing facility, and apartment house which does not comply with this section. (Ord. 2018-0046 § 9, 2018; Ord. 12098 § 2, 1980; Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 820, 1959.)
11.20.170 Sanitation requirements generally.
A. Each habitable room, hallway, passageway, stairway, wall, partition, ceiling, floor, skylight, glass window, door, carpet, rug, matting, window curtain, furniture, compartment or room, plumbing fixture, drain, roof, vent, closet, cellar, basement, laundry room, yard, court, lot and the premises of every building shall be kept clean, sanitary and free from debris, filth, rubbish, garbage, vermin and other offensive matter. It is unlawful for any person to occupy any building or shelter unless such building o r shelter shall provide protection to the occupants from dampness during inclement weather.
B. Air spaces under buildings shall be rodentproof and kept clear and free from rubbish, debris and filth. (Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 826, 1959.)
11.20.180 Toilet facilities.
Except where the use of a toilet facility other than a water closet is permitted by this Division 1, it is unlawful for any person to occupy, or to cause or permit another person to occupy, any dwelling which is not supplied with at least one water closet in a separate compartment within the building for each portion of the dwelling which is designed for the occupancy of a single family; provided, however, that this section shall not apply to children's camps. Where the use of a toilet facility other than a water-flush toilet is permitted by this Division 1, it is unlawful for any person to occupy, or to cause or permit another person to occupy, any dwelling which is not supplied with at least one toilet facility other than a water-flush toilet in an outside, separate compartment for each portion of the dwelling which is designed for the occupancy of a single family. (Ord. 7583 Part 3 Ch. 11 § 817, 1959.)
11.20.190 Toilet rooms and bathing facilities.
Every dwelling unit shall contain a lavatory and bathtub or shower. All lavatories, bathtubs and showers of dwellings, house courts, hotels, motels and apartment houses shall be provided with hot and cold running water under pressure. All toilet rooms, bath and shower rooms and utility rooms shall be adequately lighted and ventilated to the outside atmosphere. All such rooms and the fixtures and equipment therein shall be maintained in a state of good repair and free from dirt, filth and corrosion. It is un lawful for any person to occupy or to cause or permit another person to occupy any dwelling unit which does not comply with this section. (Ord. 12098 § 1, 1980; Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 819, 1959.)
11.20.200 Heating appliances—Sale restrictions.
No person shall sell or offer for sale at retail any comfort heating appliance constructed to burn gas or oil for fuel, unless such heating appliance bears the seal of approval of a nationally recognized testing agency. (Ord. 8588 § 2 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 821.1, 1959.)
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(Supp. No. 141)
11.20.210 Gas-burning appliances—Approval and installation conditions.
Every gas-burning appliance shall be approved by a nationally recognized testing agency. Every gas -burning appliance, except ranges, refrigerators and hotplates approved by such agencies for unvented use, shall be approved for vented use, and be connected to an effective flue or vent leading to the outside air, not less in size than the vent collar on the appliance. Appliances with forced-air draft or sealed combustion chambers shall be vented in accordance with the manufacturer's directions. The installati on of gas heaters or alteration of existing heaters shall be done under a permit obtained from the building department. (Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 821, 1959.
11.20.220 Gas-burning appliances—Connections.
Every gas-burning appliance shall be connected to the gas supply piping by metal piping or tubing of a quality and design approved by the county engineer.
(Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 822, 1959.)
11.20.230 Gas-burning appliances—Maintenance.
Every gas vent, gas water heater or other gas appliance shall be maintained in good repair. (Ord. 7583 Part 3 Ch. 11 § 823, 1959.)
11.20.240 Gas ranges—Venting.
A. A gas range shall be vented by one of the following means:
1. A ventilator opening in the wall or ceiling having an area of not less than six by eight inches and connecting with a ventilating duct of not less than 36 square inches in cross -sectional area leading to the outside air;
2. An approved system of forced-draft ventilation.
B. Gas ranges in buildings erected after September 25, 1959, shall be ventilated by a vent located approximately over the top of surface cooking facilities. (Ord. 7583 Part 3 Ch. 11 § 824, 1959.)
11.20.260 Kitchens—Dwelling requirements.
A. Every dwelling unit in which food is prepared shall have in its kitchen a sink plumbed with hot and cold running water. A kitchen shall be deemed to be that room in which food is prepared for family use.
B. Every kitchen shall be separated from any room used for sleeping purposes by a full partition, which may contain a doorway not more than four feet in width. Each such doorway shall be provided with a door capable of diminishing the transmission of noises or fumes to any adjacent room used for sleeping purposes. (Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 818, 1959.)
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(Supp. No. 141)
11.20.270 Cooking permitted in sleeping rooms—Conditions.
A. If the director finds that health and safety will be preserved and that both an infirmary and restaurant are easily accessible to the occupants thereof within the development, in low -cost housing developments designed for persons over 62 years of age financed in whole or in part by federal funds or by means of loans insured in whole or in part by the United States, a room used for sleeping purposes also may be used for cooking.
B. Subsection B of Section 11.20.260 and the provisions of Section 11.20.310 which prohibit sleeping in a kitchen do not apply to such a room, but subsection A of Section 11.20.260 and all other provisions of this code do apply to such a room.
(Ord. 8095 § 2, 1961; Ord. 7583 Part 3 Ch. 11 § 818.5, 1959.)
11.20.280 Sleeping rooms—Air space per person.
It is unlawful for a person to occupy or permit another person to occupy any room for sleeping purposes unless such room shall contain at least 500 cubic feet of air space. (Ord. 7583 Part 3 Ch. 11 § 814, 1959.)
11.20.290 Sleeping rooms—Air space for two persons.
Except as provided in Section 11.20.300 every room used for sleeping purposes, occupied by two persons, shall contain not less than 630 cubic feet of air space.
(Ord. 7583 Part 3 Ch. 11 § 815, 1959.)
11.20.300 Sleeping rooms—Air space for more than two persons.
Every room or place used for sleeping purposes shall be deemed to be overcrowded if it is occupied by more than two persons and contains less than 630 cubic feet of air space plus 500 cubic feet of air space for every person occupying the room in excess of two persons.
(Ord. 7583 Part 3 Ch. 11 § 816, 1959.)
11.20.310 Sleeping Rooms—Overcrowding and Other Unhealthful Conditions Prohibited.
No person shall occupy, rent or lease, suffer, or permit another person to use for sleeping purposes any kitchen, cellar, hallway, bath, shower, compartment, toilet room, or any habitable room or place, including any hotel, apartment house, interim housing facility, multiple dwelling or dwelling, which is detrimental to the health of the occupant or occupants by reason of overcrowding or insufficiency of light, windows, ventilation, or drainage. The window area of any room used for sleeping purposes shall n ot be less than one-eighth of the floor area and shall be at least one-half openable or the room completely air-conditioned. (Ord. 2018-0046 § 10, 2018; Ord. 7583 Part 3 Ch. 11 § 825, 1959.)
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(Supp. No. 141)
11.20.320 Linen and bedding for transient guest accommodations.
All rooms in a rooming house, hotel, motel, apartment house, rented to transient guests wherein beds are used shall be provided with an adequate amount of clean bedding, springs and mattresses, in good repair. All such beds, springs and mattresses shall be maintained in a sanitary condition. Rooming houses, hotels, motels, and apartment houses shall provide an adequate amount of clean washcloths, hand and bath towels, and other linen necessary for each new guest therein.
(Ord. 8588 § 2 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 831, 1959.)
11.20.330 Screens required when.
Windows and other openings in the exterior walls of dwellings shall be provided with approved screening of at least 16 mesh set in tight-fitting frames, except where the omission of screens will not be hazardous to the health of the occupants.
(Ord. 7583 Part 3 Ch. 11 § 813, 1959.)
11.20.350 Apartment houses—Regulations applicable.
Apartment houses shall comply with Chapters 11.16, 11.30, 11.32 and 11.38 of this Division 1. (Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 829, 1959.)
11.20.360 Bachelor apartments—Described—Requirements.
A bachelor apartment is a dwelling unit built prior to August 8, 1963, combining kitchen, living and sleeping areas, and will be permitted provided it complies with the following requirements:
A. The room shall have a minimum of 250 square feet of floor area, exclusive of bath, closet and water -closet areas.
B. Occupancy shall be limited to not more than two persons.
C. Each bachelor apartment shall be located in an apartment house or hotel.
D. Bachelor apartments shall comply as a dwelling unit; except, that the kitchen area need not be separated from a room used for sleeping purposes, and toilet facilities need only be separated from the kitchen area by one full door.
E. Bachelor apartments shall comply with zoning requirements.
F. One water closet, lavatory with hot and cold running water, and bathtub or shower shall be provided for each unit.
G. Cooking facilities shall be vented directly to the outside air by means of a mechanical exhaust system having a capacity of at least 150 cubic feet per minute.
H. An approved method of heating shall be installed in each room. Cooking appliances shall not be used for the purpose of heating such rooms.
(Ord. 8588 § 2 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 834, 1959.)
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(Supp. No. 141)
11.20.370 Efficiency living units.
Nothing in this Division 1 shall prohibit the use, on or after July 13, 1963, of an efficiency living unit which meets the following requirements:
A. An efficiency living unit shall have a living room of not less than 220 square feet of superficial floor area. An additional 100 square feet of superficial floor area shall be provided for each occupant of such unit in excess of two.
B. There shall be provided a separate closet of such size as to provide for adequate storage.
C. There shall be provided a separate area of not less than three feet by five feet in size, accessible from the living rooms and enclosed by a door or doors, and shall be provided with complete cooking and food preparation facilities.
D. The cooking and food-preparation facilities shall consist of a properly trapped and vented kitchen sink provided with a garbage-disposal unit, hot and cold running water, a refrigerator and an approved kitchen range or cooking appliance.
E. The surface on which the cooking appliance rests shall be covered with metal of not less than No. 28 U.S.
Gauge over one-fourth-inch asbestos millboard, or such other materials that will provide equivalent fire protection, extending at least 24 inches above the surface on which the cooking appliance rests.
F. There shall be installed over the cooking surface a mechanical exhaust fan connected to the outside air.
G. All sink tops and cabinet surfaces shall have a smooth, washable, nonabsorbent finish.
H. There shall be provided a cabinet for the storage of all food, dishes and cooking utensils.
I. There shall be provided an approved comfort-heating appliance or system within the living room.
J. A separate compartment containing a toilet, lavatory and bathtub or shower shall be provided for each efficiency living unit.
(Ord. 8588 § 2 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 832, 1959.)
11.20.380 Hotels—Regulations applicable.
Hotels shall comply with Chapters 11.16, 11.30, 11.32 and 11.38 of this Division 1. (Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 830, 1959.)
11.20.390 Motels—Regulations applicable.
Motels shall comply with Section 11.20.310 and Chapters 11.16, 11.30, 11.32 and 11.38 of this Division 1. (Ord. 8588 § 1 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 828, 1959.)
11.20.400 Light housekeeping rooms.
Light housekeeping rooms shall be permitted provided they were constructed prior to September 16, 1963, combine cooking, living and sleeping, and comply with the following requirements:
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(Supp. No. 141)
A. 1. Light housekeeping rooms shall contain not less than 150 square feet in area and shall be occupied by not more than two people. The cooking appliances therein, if any, shall be used solely for the cooking or preparation of meals for consumption by the occupants of the room.
2. A room having a superficial floor area of not less than 120 square feet may be used for light housekeeping if it is occupied by only one person.
B. The cooking appliances used therein, if any, shall have no more than two burners. If electric appliances are used, they shall have been tested and approved by the Underwriters' Laboratory. If gas appliances are used, they shall have been tested and approved by the American Gas Association.
C. 1. The installation, maintenance or use of said cooking appliances shall not be hazardous to life, health or property.
2. The cooking appliance shall rest upon its own legs, or shall be an approved, built -in unit of fixed installation. Said appliance shall be set not closer than six inches from any wall or projection thereof, and shall rest upon an impervious surface.
3. The walls behind and adjacent to said cooking appliance shall be lined or back -flashed with incombustible material equivalent to one-fourth-asbestos millboard. The back-flashing shall extend from 12 inches below to 24 inches above the base of the applia nce. There shall be a clear and unobstructed space of 36 inches above the surface of the cooking appliance.
D. 1. Gas-burning appliances shall be connected to the gas supply piping by approved metal piping with an approved gas shutoff valve readily accessible within the room.
2. Electrical appliances and serving circuits shall be properly installed and maintained.
E. The room shall contain an approved sink with hot and cold running water.
F. An approved storage cabinet shall be installed in the room.
All food, dishes, and cooking and eating utensils shall be stored therein when not in use.
G. The bed in such a room, and drapes, curtains or other readily combustible material, shall be so located that they do not come in contact with the cooking appliances.
H. Any toilet room opening directly into such a room shall have a tight-fitting door.
I. An approved method of heating shall be installed in each such room. Cooking appliances shall not be used for the purpose of heating such rooms. No cooking appliance shall be installed within a closet in such a room.
J. In any building containing six or more light housekeeping rooms, there shall be one water closet and one bath facility for each five units or fraction thereof. In any building containing five or less light housekeeping rooms, there shall be one water closet and one bath facility which may be in the same room for each three light housekeeping units in the building. Such toilet and bath facilities shall be accessible to and from a public hallway.
(Ord. 8588 § 2 (part), 1964; Ord. 7583 Part 3 Ch. 11 § 833, 1959.)
11.20.420 Reserved.
11.20.450 Laundries.
A. All laundries shall be in a building. The floors shall be constructed of smooth, nonabsorbent, durable materials. All walls and ceilings shall be constructed of smooth material. All floors, walls, and ceilings shall be kept clean and in good repair.
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(Supp. No. 141)
B. Washing machines shall be installed in such a manner that the area under and around the machines may be kept clean and in good repair.
(Ord. 2018-0046 § 12, 2018.)
11.20.460 Appliances.
Appliances provided by house courts, hotels, motels, interim housing facilities, and apartment houses shall be kept fully operative, and in good repair.
(Ord. 2018-0046 § 13, 2018.)
11.20.470 Comfort Heat.
A. Every dwelling, house court, hotel, motel, interim housing facility, and apartment house shall be provided with heating facilities capable of maintaining a minimum room temperature of 70 degrees Fahrenheit at a point three feet above the floor in all habitable rooms, and when the heating facilities are not under the control of the tenant or occupant of the building owner and/or manager, shall be required to provide that heat at a minimum temperature of 70 degrees Fahrenheit, 24 hours a day. These facilit ies shall be installed and maintained in a safe condition and in accordance with Chapter 37 of the Uniform Building Code, the Uniform Mechanical Code, and other applicable laws. No unvented fuel burning heaters shall be permitted.
All heating devices or appliances shall be of the approved type.
B. The provisions of Subsection (A) are subject to the exemption for existing buildings provided in Section 103, of the Uniform Housing Code.
C. Those buildings and structures which are exempt from the requirements of Section 103 shall be provided with heat at a temperature as close to 70 degrees Fahrenheit as the existing heating facilities are capable of providing at a point of three (3) feet above the floor in all habitable rooms when the heating facilities are not under the control of the tenant or occupant.
(Ord. 2018-0046 § 14, 2018.)
11.20.500 Interim Housing Facilities—Regulations Applicable.
Interim housing facilities shall comply with Chapters 11.16, 11.20, 11.30, 11.32, and 11.38 of this Division 1. (Ord. 2018-0046 § 15, 2018.)
11.20.510 Toilet Rooms, Handwashing, and Bathing Facilities—Interim Housing Facility.
Every interim housing facility shall contain a lavatory and bathtub or shower. All lavatories, bathtubs, and showers of interim housing facilities shall be provided with hot and cold running water under pressure. All toilet rooms, bath and shower rooms, and utility rooms shall be adequately lighted and ventilated to the outside atmosphere.
All such rooms and the fixtures and equipment therein shall be maintained in a state of good repair and free from dirt, filth, and corrosion. It is unlawful for any person to occupy or to cause or permit another person to occupy any interim housing facility which does not comply with this section.
Toilet rooms of interim housing facilities shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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(Supp. No. 141)
Each toilet stall shall include a door with locking mechanism and a permanently installed dispenser with toilet tissue.
Handwashing facilities shall be provided within or adjacent to toilet rooms. The number of handwashing facilities required shall be in accordance with local building and plumbing codes. All handwashing facilities shall be provided with hot and cold running water under pressure.
Handwashing facilities shall be provided with the following in dispensers at, or adjacent to, each handwashing facility: handwashing cleanser, sanitary single-use towels or an air hand drying device. (Ord. 2018-0046 § 16, 2018.)
11.20.520 Storage Areas for Personal Belongings—Interim Housing Facility.
Each bed in an interim housing facility shall be provided with a storage unit for the keeping of personal belongings of each person. Sufficient additional storage facilities shall be provided for the reasonably safekeeping of articles or personal belongings which are not in daily use.
(Ord. 2018-0046 § 17, 2018.)
11.20.530 Linen and Bedding for Interim Housing Facility.
A. All interim housing facilities wherein beds are used shall provide an adequate amount of clean bedding, cots and springs, and mattresses in good repair. All such beds, cots, springs, and mattresses shall be maintained in a sanitary condition and, after being used by one person, shall be thoroughly cleaned before being used by another person.
B. Interim housing facilities shall provide an adequate amount of clean linen necessary to properly care for the persons therein.
C. Adequate and suitable space shall be provided for the storage of clean linens. Soiled linens shall be kept in nonabsorbent receptacles or washable laundry bags and properly stored and transported to prevent contamination.
D. Linens shall be laundered as often as necessary but no less than weekly. If linens are laundered on the premises, they shall be laundered in a mechanical clothes washer and dryer that is cleaned and sanitized before and after each time it is used.
(Ord. 2018-0046 § 18, 2018.)
11.20.540 Sharps—Proper Storage—Interim Housing Facility.
All used needles and syringes shall be placed in an approved sharps bio -hazard container and properly disposed. (Ord. 2018-0046 § 19, 2018.)
11.20.550 Posting Requirements—Interim Housing Facility.
A. The owner of an interim housing facility as defined in Section 11.20.115 of this chapter shall be responsible for posting in a common area, accessible by all tenants and the general public, a placard, as provided by the Health Officer. "Common area, accessible by all tenants and the general public" means:
Created: 2025-04-18 14:22:17 [EST]
(Supp. No. 141)
1. Posted in a conspicuous location within five (5) feet of the main entrance of the interim housing facility; or
2. Posted in or near the outside of the door of the interim housing facility manager, if one exists; or
3. Posted in a location as directed and determined in the discretion of the County Health Officer to ensure proper notice to all occupants and the general public.
B. The placard shall not be defaced, marred, camouflaged, hidden, or removed. Removal of the placard is a violation of this chapter and shall be punishable as specified in Section 11.02.080. (Ord. 2018-0046 § 20, 2018.)
Chapter 11.22 INDUSTRIAL ESTABLISHMENTS*
Part 1 GENERAL PROVISIONS AND DEFINITIONS
Article 1 GENERAL PROVISIONS
11.22.010 Applicability of provisions.
This Division 1 applies to all industrial establishments in which articles are manufactured, processed, repaired, cleaned, sorted or renovated, in whole or in part, and those establishments practicing the healing arts. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1100, 1959.)
11.22.020 Purpose.
The purpose of this Division 1 is to prescribe minimum sanitary and occupational health requirements for the protection of the health of all employees in establishments covered by this Division 1. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1101, 1959.) Article 2 DEFINITIONS
11.22.030 Adequate or approved.
"Adequate or approved" means in conformance with good health practices which, in the opinion of the director, are sufficient to protect the health and well-being of the employee. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1102, 1959.)
11.22.040 Breathing zone.
"Breathing zone" means the area or zone of a worker's head during normal operation of a process while at work. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1103, 1959.)
Created: 2025-04-18 14:22:17 [EST]
(Supp. No. 141)
11.22.050 Capture velocity.
"Capture velocity" means the velocity of air at specific points or zones which causes air contaminants to flow to an exhaust system.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1104, 1959.)
11.22.060 Conveying velocity.
"Conveying velocity" means the air speed determined to be necessary to convey a contaminant through a duct or system.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1105, 1959.)
11.22.070 Corrosive substance.
"Corrosive substance" means any substances which, in contact with living tissue, will cause destruction of tissue by chemical action, but shall not refer to action on inanimate surfaces. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1106, 1959.)
11.22.080 Dermatitis.
"Dermatitis" means inflammation of the surface of the skin or epidermis. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1107, 1959.)
11.22.090 Employee.
"Employee" means any person, including an owner or partner, who works in or is employed in a place of employment.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1108, 1959.)
11.22.100 Employer.
"Employer" means an person who, directly or indirectly or through an agent or any other person, employs or exercises control over the wages, hours or working conditions of a man, woman or minor. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1109, 1959.)
11.22.110 Gassing.
"Gassing" means the rate of generation of contaminant.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1110, 1959.)
Created: 2025-04-18 14:22:17 [EST]
(Supp. No. 141)
11.22.120 General ventilation.
"General ventilation" means the introduction of uncontaminated air into an area, room or building, or exhausting air therefrom by other than local exhaust ventilation systems. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1111, 1959.)
11.22.130 Hood.
"Hood" means any air-intake device connected to an exhaust-ventilation system or duct to capture and remove dusts, fumes, gases, vapors, mists, smoke, heat, or otherwise provided local exhaust ventilation. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1112, 1959.)
11.22.140 Irritant.
"Irritant" means any substance, not necessarily corrosive as defined herein, but which on either immediate, prolonged or repeated contact with normal living tissue will conduct a local inflammatory reaction. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1113, 1959.)
11.22.150 Lateral exhaust.
"Lateral exhaust" means local exhaust ventilation designed with slots at the periphery or along the midsection of a surface or tank for the purpose of preventing escape of significant amounts of contaminants to the breathing zone. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1114, 1959.)
11.22.160 Local exhaust ventilation.
"Local exhaust ventilation" means a ventilating system intended to capture air contaminants at or near their point of origin and transport them to an approved exhaust system. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1115, 1959.)
11.22.170 Maximum acceptable concentrations.
"Maximum acceptable concentrations" means the concentration of gas, vapor, fume, dust, mist or similar air contaminants adopted in Part VII of the Rules and Regulations established by authority of Section 11.02.160 and set out in Appendix 1 to this Title 11.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1121, 1959.)
11.22.180 Occupational disease.
"Occupational disease" means any disease or infection, including dermatitis, which is peculiar to the industrial process, trade or occupation in each instance, and which arises out of and in the scope of employment, and to which an employee is not ordinarily subjected or exposed, other than during a period of regular, actual employment therein.
Created: 2025-04-18 14:22:17 [EST]
(Supp. No. 141)
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1116, 1959.)
11.22.190 Occupational health hazard.
"Occupational health hazard" means any risk to an employee's health associated with or arising out of his occupation, or occupational work or environment.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1117, 1959.)
11.22.200 Place of employment or industrial establishment. "Place of employment" or "industrial establishment" means every place where persons are employed. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1118, 1959.)
11.22.210 Sanitary condition.
"Sanitary condition" means that physical condition which will tend to prevent the incidence and spread of disease. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1119, 1959.)
11.22.220 Strong sensitizer.
"Strong sensitizer" means a substance which will cause, on normal living tissue, through an allergic or photodynamic process, a hypersensitivity which becomes evident on reapplication of the same substance, and which is so recognized by national authority. Before designating any substance as a strong sensitizer, the department, upon consideration of the frequency of occurrence and severity of the reaction, shall find that the substance has a significant potential for causing hypersensitivity. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1120, 1959.)
11.22.230 Toilet facilities.
"Toilet facilities" means fixtures maintained within toilet rooms for the purpose of defecation. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1122, 1959.)
11.22.240 Toilet room.
"Toilet room" means a room maintained within or on the premises of any place of employment containing toilet facilities for use of employees, and shall be used for no other purpose. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1123, 1959.)
11.22.250 Toxic substance.
"Toxic substance" means any substance, other than a radioactive substance, which has the capacity to produce personal injury or illness to man through ingestion, inhalation or absorption through any body surface. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1124, 1959.)
Created: 2025-04-18 14:22:17 [EST]
(Supp. No. 141)
11.22.260 Urinal.
"Urinal" means a fixture connected with a sewer and maintained within a toilet room for the sole purpose of urination.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1125, 1959.)
11.22.270 Water closet.
"Water closet" means a toilet facility which is connected to a sewer and flushed with water under pressure. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1126, 1959.) Part 2 WATER SUPPLY19
11.22.280 Requirements generally—Supply approval by director.
Every place of employment where two or more persons are employed shall be adequately supplied at all times with running water under pressure for use by human beings for both drinking and face and body washing purposes. Such supply and the facilities, and the location of such facilities, must be approved by the director of public health.
(Ord. 2006-0040 § 95, 2006; Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1127, 1959.)
11.22.290 Drinking water—Open containers prohibited.
No employer or employee shall provide an open container, such as barrels, pails or tanks, for drinking water for general use, from which the water must be dipped or poured, whether fitted with a cover or not. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1133, 1959.)
11.22.300 Common use of drinking containers prohibited.
No employer shall provide or expose for common use, or permit to be so provided or exposed, or allow to be used in common, any cup, glass or other receptacle used for drinking purposes. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1129, 1959.)
11.22.310 Drinking water—Cooling container restrictions.
In all instances where drinking water is cooled by ice, the construction of the container shall be such that the ice does not come in direct contact with the water.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1128, 1959.)
Created: 2025-04-18 14:22:17 [EST]
(Supp. No. 141)
11.22.320 Drinking cups—Provision and disposal.
Where single-service drinking cups are supplied (to be used once), there shall be provided at all times an approved, sanitary container for the unused cups, and also a receptacle for disposing of the used cups. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1130, 1959.)
11.22.330 Drinking fountains—Design and quantity.
When sanitary drinking fountains are provided in compliance with Section 11.22.280, they shall be of the angle -jet type, with guard, and in good working order at all times, and must be of a design approved by the director. When such drinking fountains are provided, at least one must be provided for each 50 employees, or fraction thereof. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1131, 1959.)
11.22.340 Drinking fountains—Drainage.
The drain from any drinking fountain shall be connected to an acceptable drainage system in an approved manner. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1132, 1959.) Part 3 TOILET FACILITIES
11.22.350 Requirements generally—Quantity and location.
A. Every industrial establishment shall provide and have available for use in good working order at all times an adequate number of water closet, separate for each sex, in accordance with the following table:
Table No. 1
Number of Persons of Given Sex Number of Water Closets* 1—9 1
10—24 2
25—49 3
50—74 4
75—100 5
Over 100 1 for each additional 30 persons
*If the total number of employees of an establishment numbers less than five and only one toilet is available, it may be used by both sexes.
B. Urinals may be substituted for a certain number of the water closet facilities specified in the foregoing table as follows:
One urinal may be substituted for one water closet, provided the total number of water closets is at least twice the total number of urinals.
C. Toilet facilities shall be provided so as to be readily accessible to all employees. Toilet facilities so located that employees must use more than one floor-to-floor flight of stairs to or from them are not considered as readily accessible. As far as is practicable. toilet facilities shall be located within 200 feet of all locations at which workers are regularly employed.
Created: 2025-04-18 14:22:17 [EST]
(Supp. No. 141)
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1134, 1959.)
11.22.360 Toilet paper required.
An adequate supply of toilet paper with suitable holder shall be provided for each water closet at all times. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1135, 1959.)
11.22.370 Covered receptacles required in women's rooms.
Covered receptacles shall be kept at all times in all toilet rooms used by females. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1136, 1959.)
11.22.380 Floors, walls and ceilings—Materials and Maintenance.
The floors, walls and ceilings of all toilet rooms shall be of a nonabsorbent material that can be easily cleaned and maintained in good repair.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1137, 1959.)
11.22.390 Installation of toilet fixtures.
Every watercloset bowl shall be set entirely free and open from all enclosing woodwork, and shall be so installed that the space around the fixture may be easily cleaned. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1140, 1959.)
11.22.400 Venting required.
All inside toilet rooms shall be effectively vented to the outside air. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1139, 1959.)
11.22.410 Window screens required.
All outside windows of all toilet rooms shall be equipped with suitable and effective insect screens. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1138, 1959.) Part 4 LUNCH ROOMS AND WASHING FACILITIES
11.22.420 Lunch rooms—Requirements generally.
In all places of employment where employees are permitted to lunch on the premises, an adequate space suitable for that purpose shall be provided for the maximum number of employees who may use such space at one time.
Such space shall be separate and apart from any location where there is an exposure to toxic materials. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1146, 1959.)
Created: 2025-04-18 14:22:17 [EST]
(Supp. No. 141)
11.22.430 Eating or storing food—Protection from toxic substances.
No employee shall be permitted to store or eat any part of his or her lunch or other food at any time where there are present any toxic materials or other substances that may be injurious to health. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1148, 1959.)
11.22.440 Disposal receptacles required.
A covered receptacle shall be provided at all times for the disposal of all waste food. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1147, 1959.)
11.22.450 Washing facilities—Requirements generally.
Adequate facilities for maintaining personal cleanliness shall be provided in every place of employment. Their number and proximity to the employees shall be such as to fulfill properly the requirements set forth in Division 1 of this title, and shall be maintained in a clean and sanitary condition at all times. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1141, 1959.)
11.22.460 Washing facilities—Quantity.
At least one lavatory (washbasin) shall be provided in every toilet room, or adjacent thereto, with water under pressure, and in good working order at all times, for every 10 employees (men or women) or portion thereof, up to 100 persons, and one lavatory (washbasin) for each additional 15 persons or portion thereof. 24 inches of sink with individual faucet shall be considered as equal to one lavatory. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1142, 1959.)
11.22.470 Washing facilities—Soap and towels.
Soap and individual towels shall be provided by the employer, and proper receptacles maintained at all times for disposing of used towels. Other type of drying apparatus may be substituted for towels, if approved by the director.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1144, 1959.)
11.22.480 Washing facilities—Where poisonous or irritating materials are present.
Where there is exposure to skin contamination with poisonous, infectious or irritating materials, one lavatory shall be provided for each five persons. Where wash sinks or circular basins are used 24 lineal inches of wash sink or 18 inches of a circular basin, when provided with water outlets for such space, shall be considered equivalent to one lavatory. In all instances, a suitable cleansing agent shall be provided at each wash place. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1143, 1959.)
Created: 2025-04-18 14:22:17 [EST]
(Supp. No. 141)
11.22.490 Additional change rooms and washing facilities required when.
Employers shall provide change rooms, showers, baths or lavatories having hot and cold running water, soap and towels, in every place of employment where lack of such facilities may constitute an occupational health hazard and may result in an occupational disease.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1145, 1959.) Part 5 MAINTENANCE, STORAGE AND SANITATION
11.22.500 Lighting facilities.
Each place of employment shall be equipped with such lighting facilities that may be necessary to adequately and effectively illuminate all operations and areas.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1163, 1959.)
11.22.510 Sanitation.
All places of employment shall be maintained in a reasonably clean and sanitary condition. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1161, 1959.)
11.22.520 Housekeeping.
All plants, rooms and areas, and equipment or supplies used therein or in connection therewith, shall be kept in a clean and sanitary condition. A program shall be carried out for regularly removing dust, spillage and debris at regular intervals. The establishment shall be maintained in a reasonably orderly condition as may be necessary for good housekeeping practices requisite to compliance with these regulations. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1164, 1959.)
11.22.530 Aisles, passageways and floors.
Permanent aisles and passageways shall be provided and kept clear, and the floor surfaces thereof shall be kept in good repair. Where necessary to the maintenance of clear passageways, such aisles and passageways shall be defined by painting lines or other clear markings.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1166, 1959.)
11.22.540 Fans and other ventilation equipment.
Fans, fan blades, hoods, ducts, filters and baffles shall be regularly inspected, and shall be cleaned and maintained, repaired or replaced as often as necessary to maintain performances of the system reasonably within the intended design requirements.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1167, 1959.)
Created: 2025-04-18 14:22:18 [EST]
(Supp. No. 141)
11.22.550 Drainage from wet processes.
Where wet processes are used, provision shall be made so drainage therefrom does not create a hazardous or unsanitary condition. Drainage shall be arranged so as not to regularly run across the floor or walkways. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1165, 1959.)
11.22.560 Stacking of materials—Unopened containers.
Full, unopened drums and boxed carboys, if stacked upright and two or more layers high, shall be staggered or with pallets between layers, so as to provide stability to such stacks. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1169, 1959.)
11.22.570 Stacking of materials—Opened carboys prohibited.
Boxed carboys which have been opened shall not be stacked. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1171, 1959.)
11.22.580 Storage—Opened drums.
Opened drums shall be stored upright and shall not be stacked. Exception: For the purpose of dispensing, such drums may be stored on their sides, not over two tiers high, if dispensing spigots are installed on the drums and the drums are secured in place.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1170, 1959.)
11.22.590 Storage—Materials toxic when in combination.
Substances which are not toxic by themselves in their normal state, but when in combination may create products which are toxic, shall be separated from each other in storage. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1168, 1959.)
11.22.600 Storage—Toxic substances.
Toxic substances shall be stored in an organized and orderly manner, and identified as may be necessary to aid in preventing accidents, and shall be reasonably protected from sources of external corrosion or damage. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1172, 1959.) Part 6 HEALTH HAZARD CONTROL
11.22.610 Occupational health hazards—Restrictions generally.
No person, firm, corporation or other employer shall use or permit to be used, in the conduct of any business, manufacturing establishment or other place of employment, any process, material or condition known to have any
Created: 2025-04-18 14:22:18 [EST]
(Supp. No. 141)
possible adverse effect on the health of any person or persons employed therein, unless arrangements have been made to maintain the occupational environment to the extent that such injury will not result. Every industrial establishment shall be continually maintained in a sanitary condition. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1154, 1959.)
11.22.620 Control systems—Plan review and approval prerequisite to operation.
The director shall review and approve or disapprove all plans and specifications pertaining to the design of ventilation systems for the control of occupational health hazards and shielding for a source of radiation, and shall have the authority to require the submission of such plans and specifications. The employer shall submit all plans and specifications at the request of the director, and shall not use, operate or allow any person to work with any hazardous materials or sources of radiation until the director has approved said installation. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1191, 1959.)
11.22.630 Exposure to hazards—Maximum acceptable concentration—Exhaust system required when.
No employee shall be exposed to concentrations of dust, fumes, mists, vapors or gases in excess of the maximum acceptable concentrations set forth in the Rules and Regulations established by this Division and set out at Part 3 of Appendix 1 of this Title 11. When excess concentrations of dust, fumes, mists, vapors or gases are present, a local exhaust ventilation system meeting the requirements of the Rules and Regulations shall be provided. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1159, 1959.)
11.22.640 Exposure to hazards—Other control procedures authorized when.
The director may authorize substitute procedures or controls in lieu of the specific design or installation requirements established by the Rules and Regulations when he finds the conditions of such variance will protect protection equivalent to that required therein. Such variance shall not be effective until the specific conditions thereof are approved, in writing, by the director.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1160, 1959.)
11.22.650 Hazards—Information provided by director.
The director shall make available information concerning maximum acceptable concentrations of toxic vapors, gases, fumes, mists, dusts and such environmental standards as may pertain to the health and safety of the employees of industrial establishments in its area of jurisdiction. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1155, 1959.)
11.22.660 Review and updating of regulations.
It shall be the policy of the department of public health to continuously review new data concerning toxic substances and to keep this Division 1 and the Rules and Regulations established by this Division 1 up to date. (Ord. 2006-0040 § 96, 2006; Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1156, 1959.)
Created: 2025-04-18 14:22:18 [EST]
(Supp. No. 141)
11.22.670 Toxic substances—Determination by director.
Whenever in the judgment of the director such action will promote the objective of this Division 1 by avoiding or resolving uncertainty as to their application, the director may declare any specifically named material, compound, substance or mixture thereof to be a "toxic substance" subject to requirements established by this Division 1 and interpreted by the Rules and Regulations which he determines to fall within the scope of the definition of the "toxic substance."
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1157, 1959.)
11.22.680 Survey of establishments to locate health hazards.
The director shall make health and sanitary surveys and studies of industrial establishments to determine whether or not manufacturing processes or procedures may cause adverse conditions which may be responsible for or cause ill health of industrial workers. The result of such survey or study shall be brought to the attention of each establishment involved, together with any recommendations which may be deemed necessary for the adequate protection of the health and well-being of the workers. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1158, 1959.)
11.22.690 Toxic substances—Ventilation requirements—Respirator use limitations.
Whenever necessary to control fumes, dust, mists, gases or vapors to comply with Section 11.22.670, a reliable, adequate ventilating system shall be installed and maintained so that the concentration of such substances is below the maximum acceptable concentration, or the process shall be so located, isolated and arranged that persons are not exposed to such quantities as constitute a toxic substance. Respirators may be provided and used in lieu of reducing the concentration of dust, fumes, mists, gases or vapors only when the use of such respirators is of a temporary or intermittent nature and only when such respirators are approved for protection against the particular toxic substance.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1162, 1959.)
11.22.700 Personal protective equipment—Wearing required when.
Where the removal of harmful dusts, fumes, mists, vapors or gases at their source is impracticable, the employee who may be liable to harmful exposure shall be protected by means of respiratory or other protective equipment approved by the director.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1149, 1959.)
11.22.710 Respiratory protective equipment—Approval required.
Respiratory protective equipment, including filter, cartridge and supplied -air respirators, hose masks, canister-type gas masks, supplied-air hoods and helmets, and self-contained oxygen breathing apparatus, shall be of a type approved by the director.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1150, 1959.)
Created: 2025-04-18 14:22:18 [EST]
(Supp. No. 141)
11.22.720 Respiratory protective equipment—Regarded as emergency protection.
The use of respiratory equipment shall, in general, be regarded as emergency protection against occasional relatively brief exposure.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1151, 1959.)
11.22.730 Personal protective equipment—Provided and replaced by employer.
It shall be the duty of the employer to provide and replace, when necessary, such respiratory and other personal protective equipment as may be required, and to maintain same in efficient and sanitary condition. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1152, 1959.)
11.22.740 Respiratory protective equipment—Sanitation and storage.
The employer shall provide the means for cleaning and sanitizing all respiratory equipment, and it shall be the duty of the employer to cause such equipment to be maintained in a clean and sanitary condition. Respiratory equipment shall not be passed on from one man to another until such equipment is cleaned and sanitized. When filter or cartridge-type respirators are used, each employee shall have such respirator for his own exclusive use.
Respiratory equipment and replacement units shall be stored, when n ot in use, in approved containers. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1153, 1959.) Part 7 LOCAL EXHAUST VENTILATION SYSTEMS
11.22.750 Rules and Regulations applicable.
A. Local exhaust ventilation systems required to control air contaminants shall be designed, installed, maintained and operated to meet the minimum requirements in the tables in Part VII of the Rules and Regulations set forth in Part 3 of Appendix 1 of this Title 11, unless specified otherwise elsewhere, or unless otherwise approved in writing by the director.
B. Such systems shall be designated so contaminants are not brought to the workers' breathing zones on their way to the exhaust hood.
C. Rooms of areas in which such systems are installed shall be provided with properly located air inlets to provide as much make-up air as is exhausted.
D. Air from local exhaust ventilation systems shall not be recirculated if the contamination is a toxic substance. (Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1173, 1959.)
11.22.760 Design, operation and maintenance.
All ventilation systems required by this Division 1 shall be provided in accordance with design requirements set forth in this Division 1 relative to the contaminant or hazard involved, and shall be operated and maintained to produce the required health protection; and such general ventilation shall be provided as may be necessary to ventilate all portions of all places of employment.
(Ord. 8588 § 9 (part), 1964; Ord. 7583 Part 3 Ch. 16 § 1174, 1959.)
Title 11 - HEALTH AND SAFETY
Division 1 - HEALTH CODE
Chapter 11.22 - INDUSTRIAL ESTABLISHMENTS*
Part 8 SURFACE COATING PROCESS VENTILATION SYSTEMS
Los Angeles County, California, Code of Ordinances Created: 2025-04-18 14:22:18 [EST] (Supp. No. 141)