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File #: Ord 15-61    Version: Name:
Type: Ordinance Status: Passed
In control: City Council
Final action: 12/2/2015
Title: Amending Chapter 409.02 of the Legislative Code, changing the definition of restaurant.
Sponsors: Chris Tolbert
Attachments: 1. D1 Liquor License Changes Letter of Support, 2. SPACC Letter of Support, 3. District 5 Letter, 4. Meeting Packet 11-10-15, 5. Highland District Council Resolution, 6. Minnesota Licensed Beverage Association Letter, 7. memo to charter commission on petition signatures, 8. Business Review Council letter of support, 9. District 1 Letter of Support, 10. Highland District Council Letter, 11. Chamber of Commerce Letter of Support, 12. Email Exchange, 13. 2015RestaurantOn-SaleLiquorLaws, 14. LiquorRestaurantDefintionComparison9-20151, 15. ProposedRestaurantDefintionOrdinanceChange, 16. November 10, 2015 Charter Commission Meeting Packet, 17. City Clerk Transmittal Letter, 18. RES 15-1801, 19. Cervantes Email to Charter Commission, 20. FW Proposed Restaurant On-Sale Liquor Charter Amendment, 21. Charter Commission Meeting Minutes 6-2-15, 22. Hendrickson Memo Suspending the Rules, 23. ProposedCharterAmendmentExecutiveSummary (003), 24. Hendrickson Memo Suspending the Rules, 25. Availability-FullOnSaleLiquorLicenses (002), 26. 1707charterresolution, 27. ProposedRestaurantOn-SaleLiquorCharterAmendment (002), 28. MGCC Charter Change Recommendation Nov 2015, 29. Hamline Midway Coalition Support
Related files: Ord 15-73, CCI 15-2, Ord 15-72
Title
Amending Chapter 409.02 of the Legislative Code, changing the definition of restaurant.

Body
THE COUNCIL OF THE CITY OF SAINT PAUL DOES HEREBY ORDAIN
Section 1
That Sec. 409.02. - Definitions is amended by changing the definition of “restaurant” as follows:
Restaurant shall mean:
1. For establishments licensed to serve liquor at on-sale prior to February 1, 2016, an establishment other than a hotel, whose food and liquor services are under the control of a single proprietor or manager, having appropriate facilities for the serving of meals for no fewer than fifty (50) guests at one (1) time, having a full service kitchen and a menu, offering meals and full menu service on a daily basis to at least 11:00 p.m. or to the closing time of the entire establishment, and whose gross receipts are at least sixty (60) percent attributable to the sale of food during each and every calendar month. A full service kitchen for the purpose of this chapter shall include at the least a cooking line with mechanical ventilation, having two (2) or more ovens and ranges; food preparation areas having sinks, cutting boards, and facilities and equipment for the preparation, holding at safe temperatures, and processing of food on site; refrigerators and/or coolers for the safe storage of food; and mechanical dishwashing facilities and equipment; all of the foregoing meeting the requirements of Chapter 331 of the Legislative Code and NSF International standards.

2. For establishments first licensed to serve liquor at on-sale on February 1, 2016, or thereafter, an establishment other than a hotel, whose food and liquor services are under the control of a single proprietor or manager, serving food and beverages, meeting the definition in Minnesota Statutes section 157.15, subd. 12, and classified as a high- or medium-risk establishment under Minnesota Statutes section157.20, subd. 2a, that meets the following additional criteria:
a) Derives a substantial amount of its income from th...

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