Chapter 4.32


4.32.010    Definitions.

4.32.020    Definitions.

4.32.030    Repealed.

4.32.040    License – Meat cutting shop.

4.32.050    License – Combined operations.

4.32.060    License – Slaughterhouses – Exception.

4.32.070    Effective dates.

4.32.080    Revocation of license – Grounds.

4.32.090    Storage – Rules.

4.32.100    Refrigeration – Certain meats – Constant.

4.32.110    Smoked meats – Rules.

4.32.120    Display window – Rules.

4.32.130    Peddling – Rules.

4.32.140    Washing meat – Limitation.

4.32.150    Transporting – Covering required.

4.32.160    Hides, skins – Not to be kept with meat.

4.32.170    Handling – Authorized personnel only.

4.32.180    Impure water – Prohibited.

4.32.190    Impure meat – Transportation into city prohibited.

4.32.200    Meats – Presence – Presumption of offer for sale.

4.32.210    Meat markets – Frozen food lockers – Combination – Restrictions.

4.32.220    Outside openings – Screening required.

4.32.230    Shellfish – Restrictions on sale.

4.32.240    Fish – Icing requirements.

4.32.250    Hot, cold water – Requirements.

4.32.260    Towels – Required.

4.32.270    Employees – Hands, clothing – Cleanliness required.

4.32.280    Employees – Water, toilet facilities.

4.32.290    Tables – Meat blocks – Surface requirements.

4.32.300    Ventilation – Requirements for certain rooms.

4.32.310    Storage – Certain rooms – Prohibited use.

4.32.320    Conduct of premises – Requirements – Preservatives – Use of prohibited.

4.32.330    Animals – Prohibited in.

4.32.340    Spitting – Prohibited.

4.32.350    Fats – Rules for handling.

4.32.360    Animal fats – Rules and regulations.

4.32.370    Inedible tallow, grease – Rules.

4.32.380    Tierces – Barrels – Lettering.

4.32.390    Compliance required – Certain businesses.

4.32.400    Same – Owner or lessee, changes required.

4.32.410    Inspection.

4.32.420    Application – Inspection – Wholesale or retail.

4.32.430    Unwholesome food – Inspector to destroy.

4.32.440    Storage – Requirements for structure.

4.32.450    Toilet rooms, etc. – Care of.

4.32.460    Degree of care.

4.32.470    Water, sewer – Requirements – Rubber aprons.

4.32.480    Killing, dressing – Restrictions on places.

4.32.490    Carcasses to bear stamp – Exception.

4.32.500    Severability.

4.32.510    Violations – Penalty.

4.32.010 Definitions.

For the purpose of this chapter the words, terms and phrases herein used shall have the meanings respectively ascribed to them in WCC 4.32.010 and 4.32.020 except in those instances where the context clearly indicates a different meaning.

(1) “Meat” or “meat products” means all meat, fish, shellfish, game, poultry, or meat food products of every kind and character.

(2) “Retail meat shop” means any place where meat or meat products are sold, kept or offered for sale including grocery stores having a meat counter and selling packaged or cut meat.

(3) “Meat cutting shop” means any place where meat or meat products are sold, kept or offered for sale, either wholesale or retail, which in addition to selling, does cutting, trimming, grinding or other operations in preparing the meat for sale.

(4) Hamburger – Adulteration – Sale of. The word “hamburger”, as used in this chapter, shall be deemed and construed to mean and include ground lean beef, containing no offal or added water and no fats, other than the natural fat contained in the lean beef from which said “hamburger” is made. Heart, liver, tongues and tripe shall be deemed offal within the meaning of this section. The addition of cereals or preservatives are prohibited.

It shall be unlawful to designate as “hamburger” any meat or meat products sold, offered for sale, advertised for sale, or disposed of, unless such meat or meat products comply with the foregoing definitions. It shall be unlawful to use any decomposed, contaminated, or unwholesome beef in any meat product offered for sale, sold or advertised as “hamburger.”

(5) “Fresh meat” means meat which has undergone no substantial change in character since the time of slaughter.

(6) “Beef” means meat derived from cattle nearly one year of age or older.

(7) “Meat” means the properly dressed flesh derived from cattle, swine, sheep or goats sufficiently matured and in good health at the time of slaughter but restricted to that part of the striated muscle which is skeletal or that which is found in the tongue, in the diaphragm, in the heart, or esophagus and does not include that found in the lips, in the snout, or in the ears, with or without the accompanying and overlaying fat and the portions of the bone, skin, sinew, nerve, and blood vessel which normally accompany the flesh and which may not have been separated from it in the process of dressing it for sale. (Ord. 1125 § 1, 1947)

4.32.020 Definitions.

(1) “Sausage meat” means fresh meat or prepared meat, or a mixture of fresh meat or prepared, and sometimes comminuted. The term “sausage meat” is sometimes applied to bulk sausage containing no meat by-product.

(2) “Sausage” is a comminuted meat from neat cattle or swine, or a mixture of such meats either fresh, salted, pickled or smoked, with added salt and spices and with or without the addition of edible animal fats, blood, any sugar, or subsequent smoking. It shall contain no larger amount of water than the meats from which it is prepared contained when in their fresh condition, and if it bears a name descriptive of kind, composition or origin, it shall correspond to such descriptive name. All animal tissues used as containers, such as casings, stomachs etc., shall be clean and sound and impart to the contents no other substance than salt.

(3) “Meat by-products” means any clean, sound and properly dressed edible parts, other than meat which may have been derived from one or more carcasses of cattle, or swine, or sheep, or of goats sufficiently mature and in good health at the time of slaughter.

(4) “Flesh” means any clean, sound, edible part of the striate muscle of an animal.

(5) “Meat food products” means any article of food or any article which enters into the composition of food for human consumption, which is derived or prepared, in whole or in part, from any portion of the carcass of any cattle, sheep, swine, or goats if such portion is all or a considerable and definite portion of the article.

(6) “Food” means food for human consumption.

(7) “Inspector” means the meat inspector of the city of Wenatchee or his assistants or representatives.

(8) “Person” means every natural person, firm, co-partnership, association or corporation.

(9) The words herein used in the present tense shall include the future tense, and the male shall include the female gender, and the singular shall include the plural, and the plural shall include the singular. (Ord. 1125 § 1, 1947)

4.32.030 Retail meat shop license.

Repealed by Ord. 1650.

4.32.040 License – Meat cutting shop.

Every shop, coming under the definition of meat cutting shop, that prepares packaged or prepared meats for sale in the city of Wenatchee shall display a license for meat cutting shop. License to be issued by the city clerk after approval of shop by city meat inspector.

License fee, $20.00. (Ord. 1125 § 3, 1947)

4.32.050 License – Combined operations.

Every shop coming under the definitions of “retail meat shop” and “meat cutting shop” shall be required to have a license for each classification. (Ord. 1125 § 4, 1947)

4.32.060 License – Slaughterhouses – Exception.

Slaughterhouses having a full time meat inspector on duty under provisions of the Washington State Department of Agriculture, the U.S. Department of Agriculture or the city of Wenatchee shall not be required to have a license under this chapter. Such establishments shall be subject to other applicable provisions of this chapter and shall be open to inspection by the Wenatchee city meat inspector. (Ord. 1125 § 5, 1947)

4.32.070 Effective dates.

Licenses issued under this chapter shall be effective from January 1st to December 31st of each year and beginning January 1, 1948, are not transferrable. The fee for a license shall not be prorated when license is issued after January 1st. In case of transfer of ownership of any licensed shop, or in case of a new business, the new owner shall make application to the city clerk for a license. The application will be referred to the city meat inspector. If the establishment is found by him to comply with the provisions of this chapter, a license may then be issued by the city clerk. (Ord. 1125 § 6, 1947)

4.32.080 Revocation of license – Grounds.

In addition to any other penalties provided by this chapter for violations of this chapter any type of meat establishment may have its license revoked, either temporarily or permanently by the meat inspector, health department or court having jurisdiction. (Ord. 1125 § 7, 1947)

4.32.090 Storage – Rules.

Every person keeping, maintaining or being in charge of any public or private market, sausage kitchen, stall, shop, store, storehouse, warehouse, cold storage, cart, wagon, or other vehicle, in or from which any meat or meat products are manufactured held, kept, stored or offered for sale or other disposition as food shall keep the same in a clean, pure and wholesome condition. Ice boxes and refrigerators must be thoroughly cleaned and washed once a week and kept clean at all times. (Ord. 1125 § 8, 1947)

4.32.100 Refrigeration – Certain meats – Constant.

All game, fish, shellfish, dressed poultry, cut fresh meat, sausage and sausage meats, offered for sale in any public place, private market, store or other place of business in the city of Wenatchee shall be kept in closed sanitary refrigerated cases, such cases to be kept thoroughly clean at all times. (Ord. 1125 § 9, 1947)

4.32.110 Smoked meats – Rules.

Smoked meats shall not be hung in front of markets or over showcases, or kept on top of showcases or counters unless thoroughly wrapped with paper and tied, and shall be properly and sufficiently protected from dirt, dust, flies and handling by customers at all times. (Ord. 1125 § 9, 1947)

4.32.120 Display window – Rules.

All display windows shall be covered with glass in such manner as to protect meat or meat products from handling by the customers and from dirt, dust and flies. (Ord. 1125 § 9, 1947)

4.32.130 Peddling – Rules.

No person shall peddle meat or meat products intended for food, in the city of Wenatchee unless the same is thoroughly enclosed and covered and protected from dirt, dust and flies and other insects and unless a sufficient quantity of ice is provided to preserve food in a wholesome condition. (Ord. 1125 § 9, 1947)

4.32.140 Washing meat – Limitation.

No person shall wash or cause or permit to be washed, any meat or meat products in any sink, washstand or basin that is used for general lavatory purposes. (Ord. 1125 § 10, 1947)

4.32.150 Transporting – Covering required.

No person shall carry, transport or convey or cause or permit to be carried, transported or conveyed, any meat or meat products intended for food, in, upon, or along any street, alley, thoroughfare or open space, unless the same is thoroughly enclosed, covered and protected from dust, dirt, flies and other insects. (Ord. 1125 § 10, 1947)

4.32.160 Hides, skins – Not to be kept with meat.

No person shall keep or cause or permit to be kept, or permit to remain, any meat or meat products not intended for food, or any hide, skin, or pelt of any animal, after the same has been removed from the carcass thereof, within any ice box or cooling room in which meat or meat products intended for food is kept or stored. (Ord. 1125 § 10, 1947)

4.32.170 Handling – Authorized personnel only.

No person, other than the person regularly employed for such purpose shall handle, or touch any meat or meat products that are stored, held, kept, exposed or offered for sale for human food. (Ord. 1125 § 10, 1947)

4.32.180 Impure water – Prohibited.

No person shall use or cause or permit to be used, any impure or unclean water for washing, mixing, or preparing meat or meat products for food. (Ord. 1125 § 10, 1947)

4.32.190 Impure meat – Transportation into city prohibited.

No meat or meat products of any kind not being in a healthful, fresh, sound, wholesome condition and safe for human food, nor any carcass or part of any carcass of any animal, fish or poultry that died by accident or disease shall be brought into the city of Wenatchee as a gift or offered or held for sale as food at any public or private market, store, stand or any other place in said city by any person. (Ord. 1125 § 11, 1947)

4.32.200 Meats – Presence – Presumption of offer for sale.

The presence of any animal carcass, meat, or meat products, poultry, fish or shellfish, in any part of a meat market, fish market, sausage kitchen or any place where food is prepared or offered for sale, shall be prima facie evidence of its intended sale. (Ord. 1125 § 11, 1947)

4.32.210 Meat markets – Frozen food lockers – Combination – Restrictions.

Where meat markets are in operation in the same or adjoining buildings with frozen food lockers, it shall be unlawful to use any part of the market storage space for retention of meats for customers’ lockers. If a retention room for the freezing lockers is required, it shall be separate and distinct from any part of the market where meat to be offered for sale is stored or kept. (Ord. 1125 § 11, 1947)

4.32.220 Outside openings – Screening required.

All markets where meat or meat products are prepared or offered for sale shall have all outside openings screened or flies absent. (Ord. 1125 § 12, 1947)

4.32.230 Shellfish – Restrictions on sale.

Only shellfish from sources approved by State Department of Health shall be displayed or offered for sale. (Ord. 1125 § 13, 1947)

4.32.240 Fish – Icing requirements.

All meat markets handling fish shall have adequate facilities including metal containers for icing fish. Fish shall be kept in ice. (Ord. 1125 § 14, 1947)

4.32.250 Hot, cold water – Requirements.

In every place where meat or meat products are kept for sale or prepared, cooked or offered for sale where there is a public water supply, there shall be running hot and cold water faucets and where a public water supply is lacking, a means must be provided for a sufficient hot and cold water supply. (Ord. 1125 § 15, 1947)

4.32.260 Towels – Required.

All meat markets, fish markets, sausage kitchens, and other places where meat or meat products are handled or sold shall furnish paper towels or clean sanitary towels for their employees at all times. (Ord. 1125 § 15, 1947)

4.32.270 Employees – Hands, clothing – Cleanliness required.

Every person engaged in handling meat or meat products intended for human food shall at all times keep his hands and clothes clean and in a sanitary condition. (Ord. 1125 § 15, 1947)

4.32.280 Employees – Water, toilet facilities.

In every place where meat or meat products are stored or offered for sale, where there is a public water supply, there shall be at least one water faucet and lavatory convenience for the use of the employees. (Ord. 1125 § 15, 1947)

4.32.290 Tables – Meat blocks – Surface requirements.

The tops of all tables and meat blocks used in meat markets, fish markets, sausage kitchens shall be smooth and tight or covered with some impervious material. (Ord. 1125 § 15, 1947)

4.32.300 Ventilation – Requirements for certain rooms.

No person shall cook or prepare food for sale in any cellar, basement or other room unless there be direct ventilation of the same and unless same shall have other than artificial light. (Ord. 1125 § 16, 1947)

4.32.310 Storage – Certain rooms – Prohibited use.

No person shall store, prepare or offer for sale any meat or meat products in a kitchen of a private dwelling, or in any room used as a sleeping room or containing a toilet, or a room communicating with a toilet room, and all toilet rooms shall have outside ventilation. (Ord. 1125 § 16, 1947)

4.32.320 Conduct of premises – Requirements – Preservatives – Use of prohibited.

Every person owning, managing or in charge of any premises where meat or meat products are canned, cured or preserved for human food, shall conduct the same in a neat, clean and sanitary manner, and no such person shall can, cure or otherwise prepare any meat, fish, shellfish, game or poultry for human food which shall have become diseased, decayed or unwholesome, nor shall any such person can, cure or otherwise preserve food taken from filthy boxes, baskets or other containers, or use any chemical deleterious to health in the process of canning or preserving. No preservatives shall be used in meat or meat products except salt, saltpeter, sugar, prepared spices, wood smoke and vinegar. (Ord. 1125 § 17, 1947)

4.32.330 Animals – Prohibited in.

No cats or dogs shall be allowed in any of the places of business mentioned in this chapter, or be brought therein by any customer thereof. (Ord. 1125 § 18, 1947)

4.32.340 Spitting – Prohibited.

No person shall expectorate or commit a nuisance of any character within any place where meat or meat products of any character is prepared or offered or kept for sale or sold. (Ord. 1125 § 18, 1947)

4.32.350 Fats – Rules for handling.

Fats in any retail meat shop or meat cutting shop, intended to be used for food, shall be kept in clean covered metal containers in a clean manner, separate and apart from all inedible fats. All fats which come in contact with the floor shall be inedible products. (Ord. 1125 § 19, 1947)

4.32.360 Animal fats – Rules and regulations.

No rendered animal fats shall be permitted to enter any establishment wherein any lard or compound is manufactured for food without bill of lading stating plainly the location and name of the establishment wherein such fat was rendered. Said bill of lading must be accompanied by a certificate of inspection stating the same to be a wholesome and edible product from sound and healthy animals, and properly processed for human consumption. Said certificate shall bear the signature of an inspection department acceptable to the director of health of the city of Wenatchee and must state the number and kind of containers, the kind of product and manner of conveyance or transportation; provided, however, that the provision of this paragraph relative to certificates of inspection, shall not apply to a finished product from a regularly inspected establishment, properly certified by mark or label. (Ord. 1125 § 19, 1947)

4.32.370 Inedible tallow, grease – Rules.

The containers and appliances used in handling inedible tallow, or grease, and scalding game or poultry of any kind shall not be used in the preparation or handling of any edible product. The top and one side of all tierces, barrels, or containers of inedible tallow or grease other than dark tallow or grease not being capable of being used as an edible product shall bear the words “inedible” plainly stenciled in black letters not less than two inches in height and all such tierces, barrels or containers regardless of the class of inedible tallow or grease contained therein must be removed to a department separate and apart from the department where edible products are kept or stored. (Ord. 1125 § 19, 1947)

4.32.380 Tierces – Barrels – Lettering.

The top and one side of all tierces, barrels, or containers of lard, compound, lard compound or lard substitute shall be plainly stenciled with the true name of the product.

Tin pails, drums, tubs, and similar containers of such products shall bear the true name of the product on one side. (Ord. 1125 § 19, 1947)

4.32.390 Compliance required – Certain businesses.

No person shall establish, maintain or conduct any meat market, fish market, sausage kitchen or other place where meat or meat products are stored, held, kept, exposed or offered for sale for food, or manufactured into articles of food, or preserved, cured, canned or otherwise prepared for food, unless the same is constructed, maintained and conducted in the manner required by this chapter. (Ord. 1125 § 20, 1947)

4.32.400 Same – Owner or lessee, changes required.

It shall be the duty of every occupant, whether owner or lessee, of every room or building used for that manufacturing or sale of food products, to carry out the provisions of this chapter and to make all changes necessary therefor. (Ord. 1125 § 21, 1947)

4.32.410 Inspection.

It shall be the duty of the meat inspector to visit and inspect at frequent intervals every public or private market, sausage kitchen, stall, shop, store, warehouse, cold storage, slaughterhouse or abattoir and all other places and their immediate surroundings, or vehicles or street hawkers in the city of Wenatchee in or from which any articles of food for human consumption in this chapter mentioned are manufactured, stored, prepared or offered for sale, and enforce the terms and provisions of this chapter. In order to enable the said meat inspector or his deputy to make the inspections herein provided for, he shall have access to all parts of any premises, building or vehicle where business of the kind contemplated by this chapter is carried on, at all reasonable hours. (Ord. 1125 § 22, 1947)

4.32.420 Application – Inspection – Wholesale or retail.

The provisions of WCC 4.32.410 shall apply to any meat establishment offering meat for sale either wholesale or retail within the city limits of the city of Wenatchee. (Ord. 1125 § 22, 1947)

4.32.430 Unwholesome food – Inspector to destroy.

Whenever the meat inspector shall find in or about any of the places, buildings, or vehicle, mentioned in WCC 4.32.410, any unhealthful, diseased, unwholesome, or deleterious food of any kind mentioned in this chapter, he shall seize, condemn and cause the same to be destroyed. No such food when condemned, or the condemnation sign placed thereon, shall be removed or carried away without the written order of the inspector and it shall be the duty of the person in possession of such condemned food to obey the orders of the inspector relating thereto. (Ord. 1125 § 23, 1947)

4.32.440 Storage – Requirements for structure.

The floors, walls, ceilings, partitions, pillars, doors and all other parts or compartments where meat or fish is kept shall be of such construction and of such materials and finish so that the same can be easily and readily cleaned and kept in a wholesome and sanitary condition and at all times be kept separate and distinct from those used for inedible products. (Ord. 1125 § 24, 1947)

4.32.450 Toilet rooms, etc. – Care of.

All toilet rooms, urinals and lockers for clothing which are connected with rooms or compartments in which meat or fish or products thereof are cured, stored, packed, handled, prepared, kept or sold, shall be sufficient in room, ample in size and fitted with modern lavatory accommodations, including toilet paper; soap, towels, and water, both hot and cold. They shall be properly lighted, suitably ventilated and kept in a sanitary condition. (Ord. 1125 § 25, 1947)

4.32.460 Degree of care.

Every person having charge of or interested or engaged in, whether as principal, agent or employee, the care of or the curing, storing, packing, handling, or preparing, keeping or selling or in any way disposing of any meat or fish or products thereof, shall maintain and keep the same in a cleanly and wholesome condition and exercise at all times the highest degree of care so as to avoid pollution or contamination thereof by exposure to the elements, dust, flies or by any animals or fowls, and such person or persons shall not allow the same or any part thereof to become poisoned, infected or unsafe or unwholesome or in any way use any injurious chemicals or any chemicals in such quantities as to make them injurious or unwholesome for human consumption. (Ord. 1125 § 26, 1947)

4.32.470 Water, sewer – Requirements – Rubber aprons.

All markets or other places of business for the sale of meat or fish shall be provided with water and sewer connections and provided with adequate and sufficient refrigeration. All such places where meat and fish, or the products thereof are cured, stored, packed, prepared, handled, kept or sold and all tools, implements, fixtures used or handled therein shall be kept in a clean and sanitary condition and all employees when handling meat or fish or the products thereof shall wear clean linen or rubber aprons. (Ord. 1125 § 27, 1947)

4.32.480 Killing, dressing – Restrictions on places.

No person shall kill or dress any animal or meat in any public or retail market, or have or permit to escape therefrom or within 100 feet thereof, any poisonous, noxious or offensive substance. (Ord. 1125 § 28, 1947)

4.32.490 Carcasses to bear stamp – Exception.

It shall be unlawful or any person, firm or corporation to transport, have in his or their possession, or to have on his or their premises any carcass of a meat food animal that does not bear the clearly legible establishment number of a licensed slaughtering establishment maintaining either state or federal meat inspection or the permit number of a farm slaughterer; provided, that this provision shall not apply to a carcass slaughtered by a farmer for his own consumption, to the premises of a licensed slaughtering establishment, and to carcasses of animals that have died other than by slaughter. This provision shall not prohibit the dressing of poultry. (Ord. 1125 § 29, 1947)

4.32.500 Severability.

If any section or provision or part thereof of this chapter is adjudged to be invalid or unconstitutional, such adjudication shall not affect the validity of the chapter as a whole, or any section, provision or part thereof not adjudged invalid or unconstitutional. (Ord. 1125 § 30, 1947)

4.32.510 Violations – Penalty.

Any person violating any of the provisions of this chapter is guilty of a misdemeanor and, upon conviction thereof, shall be fined in any sum not exceeding $100.00 or imprisoned in the city jail for a term not exceeding 30 days, or both, in the discretion of the court. (Ord. 1125 § 31, 1947)