WILLIAM DONALD SCHAEFER, Governor                        Ch. 5

bar and in the main dining facilities where the majority of the
meals are served and consumed in the licensed premises (whether
enclosed or opened, partitioned or otherwise partly separated
from the main bar or the usual serving area within these premises
for the sale of alcoholic beverages for consumption on the
premises and not part of the premises where the major portion of
meals are served and consumed in these licensed premises) for the
sale of alcoholic beverages for consumption off the licensed
premises, the annual fee for this license is $1,725; and a
license holder under this subsection may not sell alcoholic
beverages for consumption off the premises from any portion of
these premises other than from the main bar, or the usual place
maintained for sale of alcoholic beverages for consumption on the
premises and where the major portion of the meals are consumed in
these premises, unless the annual license fee of $1,725 is paid.

The number of licenses which are permitted to have any
off-sale privileges referred to in this section are limited to
those licenses having the permit and facilities [at the time of
the effective date of this act] ON MAY 28, 1969.

For the purpose of this subsection a restaurant means any
establishment located in a permanent building with ample space
and accommodations commonly known as a restaurant where hot meals
are habitually prepared, sold and served to the public during the
hours it is regularly open for business.

It shall have at least the minimum sanitary facilities
required for an establishment by the regulations of the county
health department and shall meet the minimum health requirements
of these rules and regulations. It shall have a dining area or
areas with sufficient tables, chairs or booths to comfortably
seat and accommodate patrons.

The establishment shall be equipped with a kitchen having
complete facilities and utensils for preparing hot and cold meals
to the public.

There shall be employed a sufficient number of cooks,
waiters or waitresses to serve the number of patrons provided for
in the dining area or areas.

Each restaurant shall maintain and display a menu
advertising the serving of a variety of hot meals. There shall
be on the premises at all times sufficient food to fill orders
made from the menu.

Any interruption of restaurant facilities for any reason
must be reported to the board promptly.

Any drug, candy or confectionery store may not be construed
to be a restaurant.

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