Loading...
HomeMy Public PortalAbout1548-1955 - Defining Things that Need Permits and Licensing such as RestaurantsORDINANCE NO, 1548 - 1955 AN ORDINANCE DEFINING RESTAURANT, FOOD, ITINERANT R1;STAWiANT9 EMPLOYEE., UT_1;iSj-LP HEALT.H OYFICER,,, AND OTHER ITEMS; REQUIRING PERMITS., LICENSES, LICENSE. FEES FOR THE OPERATION OF SUCH L-STABLISIRVIETNTS; PROHIBITING T11B SAIE OF ADULTIERATED, UNW11OLESO1U,', OR MISBRANDED FOOD; RFaLn:ATTNG T11E INSPECTION OF SUCH ESTABILISMI-ENTS; FE�QuiRIVTG PERMITS FOR FOOD HANDURS, PROVIDING FOR TIE ENFORCEWNT OF, THIS ORDINANCE; AND FIXING -PENA-LTIES,. I BE, '�T`OHDKINED by the Carmon Council of the City of Richnand, Indiana that SECTION 2.,, DEFINITIONS,, The following definitions shall apply in the interpretation and enforcemaiit of this ordinance. - A. Restaurant -- The term "restaurant" shall man-restaurantl, coffoo shop,, cal'Ffe-'FLA, short order cafe, luncheonette,, tavern, sandwich stand., soda fount ' a'in, or food establishment where food for human con - sumption is prepared and served in such a manner that it is ready for consumption on the pmmisas. The term "restaurant" shall not include a food establishment where the only food handled or served is in origi nal contabiers not filled or packaged on t . he premises.9 nor shall it include what.is commonly known as a grocery where food is not per - pared and served for consumption an the premises. B. Food -- The term., "food' as used herein shall include all articles used fbT food drink confectionery, or condiment whether simple mixed or com pound.'and all substances or ingredients used in the pre- paration thereof. Co Itinerant Restaurant -- The term "itinerant restaurant" shelll-mean one o ratTn_pT1'or a emporary period, in connection vith a fair.9 carnival., circus, public exlaibition, or. other similar gathering, D. Employee -- The term'Iemployea" shall mean any person who is eyo-ploy- �ye__L�� eed to prepare or serve food., or vjh10 is employ eed-in a room or other place in which food is s prepared or drved, or who comes in contact with any eating or cooking utensil., E. Utensil -- The term "utensil", shall Include any kitchanware, table- ware, gla—ssware, cutlery, containers,, Or Other equipment of any kind or nature -with which food comes in contact during storage, ."p,,7aparatioxn or serving,, F, Health Officer -- The term "health officer" shall mean th6 health author -TI—y-FE'ving jUri 3diction in the _City of Richmond,, or his author- ized representative. G,,, Person -- .The tern '"pergon" shall mean dny person, firm., corporation, or asso=cation. SECTION 2- A- 'Permits It shall be unlawfull for any par.a.-on to oparate a restauWn--tor itinerant restaurant in the City of Richmond, who does, not possess -a valid permit from the health officer. Such n. ch penit shall be posted in a conspicuous place in such restaurant or itinerant restaurant,.. -Only persons who ccmplyl� ' with the applicable x-oquirements of this ordinance shall be entitled to;,rebeivo and retain such a permit.,. The permit for a restaurant shall b&:i -fox, a term of one (1) ypar.9 beginning January Ist and expiring Dec-6mber 31st of the same year and shall be renewed annually. The pan -nit for an itindrant restaurant shall be for the term of une continuous operation,, Any permit issued by the health officer shall contain the name and address of the person to whor. the permit is granted, the address of the premises for which the same 113 issued, and such other Dartinant data as way be required by the healh officer, A separate permit shall be required for each re2taurant or itinerant restaurant operated or to be operated by any parson o- A permit shall be issued to any person on application after inspection and approval by the health officerA e Provided that the restaurant or P itinerant restaurant complies with all the applicable provisions of this ordinance. No permit or' renewal thQreo'L shall be denied or revoked on arbitrary or capricious grounds., B. License and License, Fee -- It shall be unlawful for any person to. o P a r a-ze-s-fa u -ra n -T- rn- , �rh a c I t Y - o 1, r" R i c h m o n d 19 who does not posse-ss a valid license for the op3ration of such establishment,,The License shall be for a terms of one (1) year beginn1ii[_:, Januar� Ist and expiring Dec- ember 31st of the same year and shall be renewed annually,, Such license shall be provided by the city controller if there is pre!--ented at his office a valid palm from the health officer together with $3.009 or with $150, if the applica.tion for license is made on or after July Isto Any person who desires to operate an itinerant restaurant in the City of Richmond, shall, after securing a perndt iron the health officer, obtain fjpcm the city controller a license for an Itinerant rostaurantc, Such license shall be provided by the city controller if there is pre- sented at his office a valid pexmiit from the health officer., together with plus $2000 per day for each day of operation, not to exceed $11.00 for any one continuous operation. A separate license shall be required for each restaurant or itinerant restaurant operated or to be operated by any person,, C. License and .Fee F-mceptiot -- The provisions of this ordinance shall appl-y-t-o-,-a-n-cT-;a-TYr-Ta-ft -asd6scribed in Section 2 A shall be obtained for., restaurants and Itinerant restaurants operated by fraternal organ- izations, service clubs, religious, educational, and charitable ipstit- -utions. Provided however, that no license al-mll be required and no license fees shall be paid for restaurants or itinerant restaurants operated 'by religious, educational, or charitable institutions, if the. service rendered is confined to members off' the organization and their guests. SECTION 3. MINIMUK REQUIREMENTS FOR RESTAURANTS. All restaurants shall comply with the following items of sanitation: Item l.. Floors The floors of all rooms in which 'food is stored..prepared, or served, or in which utensils are washed., shall be of'such construction as to be easily cleaned, shall be smooth, and shall be kept clean and in good - repair. Item 2. , Walls -and Ceilings -- djalls and ceilings of all rooms shall be kept clean an good repair,, All walls and ceilings of rooms in which, food is prepare ' d, or" utinsels are washed, shall be finished in light color and the walls shall have a smooth.q washable surface up to the level reached by splash or spray. Item 3. Doors_and Windows -- Whe.n flies or insects pre-vaill, all open- ings into -'tM-e-o-u-Eo-r-a-l-r-'s-EalI be effectively screened and doors Shall be self -closing unless other effective means are provided to prevent the entrance of flies or insects. Itain 4. Lighting All rooms in which food is stored .or prepared, or in -whi81Tiit_&n_sils are washado shall be well. light8&, Item 5. Ventilation -- All rooms in which food is stored,, prepared., or served-,-5`r--1`H­`wi ch utensils .are washed, shall, be well ventilated., Item 6. Toilet Facilities -- Every restaurant shall be provided tvith adequate an conveniently .-located water -flush toilet facilities for its employees. The toilet fixtures and the installation of same shall confMrm with the plumbing ordinance of the City of Ricbanond and conform with the rules and regulations of the Administrative Building Council of Indiana. Toilet rooms shall not open directly into any room in which food is prepared or utensils are handled or stored. The doors of all -2- toilet,.rooms shall be full length„ tight fitting and self cloosing. Toilet rooms shall be kept in a clean condition, in good repair,,well lighted and ventilated. Hand washing signs shall be posted in each toil.6t room used by employees. Toilet rooms accessible only through the kitchen shall not be.used by guests of the restaurant. Item 7. water Sup I 4- dunning hot and cold water, under mechanical pressure,` aa_-.L a easily accessible to all rooms in which food is prepared or utensils are gashed, and the water suppler s,hall, be adequa.t5 and of a safes sanitary quality. A11 coolers for, drinking iiv€ater shall be of are approved type and shall, be kept free from contamination,, f a private grater supply is =,kintain®d„ the supply and all appurten- ances thereto shall be constructed., installed., and maintained as req- uired by the Indiana. State Board of Health„ and approved by the health officer, before the mater supply is used. A supple of water from private wells must be sent to a. recognized -laboratory once each four months .for bacteriological anal,ys4Ls, and a copy of the report of analysis shall, be filed with the records of tho health department,, Item 8,, Lavatory Facilities do Adequate and convenient handwashi.ng facilities a I be prov`�1'ff5_d9 including heat and cold running water, soap, and approved sanitary towels. If cabinet -type cloth roller towels are used, refills a hall be kept in the ras tauranz and used when necessary. The use of a common towel is prohibited. No employee shall resume work after using the toilet roam without first washing his hands Lavatories a.nd w'ashrooxms shall be maintained in a clean and sanitary condition. /Item 9. Construction of Utenaail.s and Equipment All multi-use utensils an al a o-V an sp ay cases or widows, counters, shelves, tables, ' r°efrigera.ting equipment, sinks„ and other equipment or utensils used in connection with the operation of a r&sta.urant shall be so constructed as to be easily cleaned and shall. be kept in good pair. Utensils containing or plated with.. ca.dm um or head shall not be used,, Provided, that'the solder containing lead may be used for jointing. Item 10. Cleaning and Bactericidal Treatment of Utensils and Equip- ment Al equipment, includin9 --di-splay cas®s or w n ores 9 t� con ers Q s= ves, tables, refrigerators, stoves a hoods., and sinks shall be Dept clean and free from dust, dirt, insects, and other contaminating material. All cloths used by waiters, chefs, and other employees shall be clean. Single -service containers shall be used only once. All multiuse eating and drinking utensils shall be thoroughly cleaned and effectively subjected to an approved bactericidal process after each usage. All multi -use utensils used in the preparation or serving of food shell be thoroughly cleaned and effectively subjected to an approved bacteri,cida,l process immediately following the da d s aperat- ion. Drying cloths, if used, shall be clean and shall be used for no other purpose,, Extreme care should be taken in the handling of such, drying cloths between usi.ngs. They -should be rinsed in hot water after each using and dried in an area as free from contamination as possible,, No article, polish, or other substance containing any cyanide preparat- ion or other poisonous material shall be used for the cleaving or polishing of utensils . Approved facilities shall be provided for the va.shi.ng and bactericidal. treatment "of all multi -use food preparation and eating and drinking utensils. Approved Facilities sha.l.l include the foil owinge- s n o , a east, two (2" compartments �when170 degree F. water is used as the sanitizing agent, or (2) A sink of three (3) compartnents 6i a. two (2) compartment sink with rinser -well when chevd-calk are used as they Sanitizing zing agent, or. (3) A mechanical dishhma.e hi.ne supplied with water at least 170 degrees Item 110 Storage and Handling of Utensils and Equipment -- After bacteri,cid-a=resa amen u ens- .n a clean., dry place protected from flies., dust., and other contamination, and shall be handled in such a manner so as to prevent contamination as fax as practicable,, Single -service utensils shall be purchased only.$n sani- tary containers, shall be stored therein in a clean, dry place until used, .and shall be handled in a sanitary manner. All spoons, spatulas, dippers and similar multi -use utenails used for dispensing frozen desserts shall, when not in use., be kept in running water or water maintained at a temperature of 170 degrees F,, Item 12. Disposal of Wastes -- All wastes ahall be properly disposed of., and gal T-gar -Tage --arts -�-t-ra'sn shall be kept in suitab-.Le receptacles in such manner as not to become a nuisance. Item 13. Refrigeration -- Refrigerating facilities shall' be of adequate capac - y 'o provider am -Ole storage space fo-z-- all perishable foods on hand at all times. 6%11 readily perishable foods., 82"cept - foods that are purchased in as frozen state or are frozen after purchase by the restaurant,, shall be kept at or below 50 degreas F®, except when being prepared or served. All roadily perishable foods purchased In a frozen state or frozen after purchase by the restaurant.) shell be kept at or below a -temperature of 10 degrees F. 9 o;Kcept when being prepared or earvedo An accurate ther-mometer shall be located in each refrigerator. Waste water from refrigeration eqaipment ahall be prop- erly 'disposed of. All ice used shall be from a source approved by the health officerandshall be stored and handled in such a manner as to pr8vsnt its contamination. item 14. Wholesomeness of Food -- All food shall. be clean, wholesome, .free from 1-9--po-Mag a _, rand- s prepared as to be safe for human constmpz- ion. All milk, milk drinks, cream, ioe cream and other frozen desserts shall be pasterurized and obtained frcm an approved source. Grade A milk and milk products shall be served when avgilable. Milk and fluid Milk products ahsal be served in the individual original containers in which they were received from the distributor or from- a bulk container equipped with an approved dispensing device;, Provided., that this requirement shall not apply to cream which may be served from the original bottle or from a dispenser approved for such service. All oysters., clams and mussels shall be from approved sources and, if shucked, shall be kept until used in the containers in which they were placed at the shucking plant. Item 15. Storage Display, and Serving of Food -.- All food shall be so stored, di-sp`1-a=ye , an serve ct so as to _68--p-r-o-E-ect'ad from dust 9 flies, vermin, depredation and pollution by rodents, u-nnecessary handling, droplet infection, overhead leakage, sewage backflow, poisonous comp- ounds,, and other contamination, and shall not be stored In direct contact with any floor. ' No animals or fowls shall be kept or all in any room in which fodd is prepared or stored. All means necessary for the elimination of flies, roaches and. rodents shall be used. Item 16,, Cleanliness of Employees -- All employeea ahall wear cleSn' outer garm-eBTF-a-M -asuMaB!­5­Ti­6`acL covering to protect food from contamination by human hairb and shall keep their hands clean at all times while engaged in handling food, uteralls, or equipment. E-raplayeen shn1l not expectora-to or, use tobacco in any form in roams in which food is prepared. Item 17,, Miscellaneous -- The promises of all restaurants shall be kept c1ea_n_a_n_d_1_re_e_ ­olitter or rubbiah. None of the opera tions connected with a restaurant shall be conducted in airay room used as living or slaeDinv_ guar term 9 or. in any room which opens directly into. livin.; or aleoping quarters. Adequate lockers or drossing room shy. I be Provided for emnloveasq clothing and shall be kept clean. Soiled linens, coats and aprons shall be kept- in containers. -provided for this purpose, SECTION 4.. SANITATION REQUIRTiZITIZITS FOR ITINERANT RESTAURANTS. Itinerant restaurants shall be constructed and operated in an .approved manner. An Itinerant restaurant'dhsall comply with the follow'ing req- uirements: It shall be located in clean surroundings and kept in a clean and -4- sanitary condition. It shall be so constructed and arranged that foodp utensils., and equipment will not be exposed to insects or to dust or other contamination. Only food which is clean, wholesome, and free from adulteration shall be sold or served. An adequate supply of water of Rafe, sanitary quality shall be easily available and used for drinking and -for cleaning utensils and equipment,, Unless the provisions of Section 3, Item 10, of this ordinance are wope.rly complied with, single - service eating and drinking utensils shal.l.�'be used. Adequate provision sha l'1 be arcade for refrigeration of perishkable foods Ice used in or with food shall- be from a acurco approved by the health effacer and shall be so handled as to avoia contaminationo in Garbage and Muse shall. be kept tightly- covered, waiter -tight containers until removed and shal1 bb disposed of in a place and manner apppoved by the health officer. Di2h water and other liquid wastes ahall be so disposed of as not to create a nui.sanco,, No person suffering from any disease transmissible by contact or through food or who is a carrier of the germs of such a disease shaal.l be employed in any capacity.. Adequate .Kid satisfactory toilet and hand - washing facilities shaall be readily accessible to employees. No person engaged in the handling or, serving of food shall return to has work., after using the toilet, without first thoroughly washing his hands,, SECTION 3m EXAMINATION AND CONDEMNATION OF U10HOLLSOME OR' ADUMEUA`t'ED FOOD. Sampl.®.s of food and other substances may be taken and. examined by the health of as of ten; as may be necessary for the detection of unwholesomeness or adulteration. The health officer may condemn and forbid the sale ofe or cause, to be removed or destroyed, any food which .is unwholesome or adulterated. SECTION f o Ao Disease Control -o No. person who is affected with any disease in a commun ca e orm or is a carrier of such disease shall work its any restaurant or itinerant restaurant, and no owner or operator o:P a restaurant or `itihe rant resturant shall, employ any such pe rson or any pemon suspected of being affected with any disease in a cummun.- ica3bl,e form or of being a carrier of such, disease. If the restaurant or Itnerant restaurant manager suspects that any employee has contracted any disuse in a communicable form or hao' becomrse a carrier of such disease, he shall notify the healthoff icon immediately. B. Procedure When Infection Suspected =- When suspicion arises as to the posy ty o_ ransmn .ssion o n ection from any restaurant or itinerant restaurant ©mpl©yee, ,the health officer is authorized to require any or all of the following measures; 1. .The immediate exclusion of the empl ayee from a l.l. restaurants; 2. The immediate closing of the .restaaurmit concerned until, no further danger of disease outbreak exists in the opinion of the. hearth officere 3p Adequate medicaal exaamin.a.tion of tho employee .fad of his associates with such laboratory examinations as may be indicated, Co (1) It shaall be unl.awfull for any person -to be emplayeed in any restaurants or any operator or owner of any restaurant to employ any person, who does not possess as valid. restaurant employees permit- from the health officer of the City of Richmond, (2 ) Every person desiring to work as an empl.oYee of aany r°estaurm t in the City of Richmond shall, before undertaking to do so, file w1th the health officer of the City of .Riclhimond as written report of a az physical exmina tion made by a duly licensed ghysican and/or doctor of said City, which shaal.l show the foll.a wing- FMICA..L, EVxMINATION FOR RLSTAURANT EIMPDCY,ES 1 OPKING ]N RICatBIONDe INDIANA. TO BE, MDL By FAPulyz PL:rfSICAIN, Name - - - Age -� Sex Personal history Have you ever had any of the fol.l.o-ving diseases`? -5- 1 . Tuberculosis 2. Typhoid 3 D .� Syphi l {i° M7 4. Diarrhea 5. Intestine worms Family History: Has anyone in your family ever had any of the following diseases`? Tuberculosis t1,; Gen Typhoid �_ man 3, Syphilis ,, Diarrhea -- 5. Inte s t ia2-aT-W—oims Physical. Examination: l., Is the skin clear 20 Are there any enlar-geaac�l.ands? 5o is the bendy clean and appR.rently`rf oe from contagious said communicable diseases? 4 a What are the physical. fT`RMRgs :gin then chest'? 5. Does the chest X-ray,, taken within the last area; s®w negative findings"? Dated: (3) No paimiit shall be issued to .any person who is affected with any disease in a communicable form or is a carrier of such disease The permit for any restaurant employee .a.hal.l be for a term Of one (1) year from the date of issue and shall be renewed annually,. All. restaurant employees 9 permits shall be filed Leith the employer and the same shall be available on the premises of said restaurant for insp- ection by the health officero SECTION 70 INSPECTION OF R STAURUMITS -- A o - Frequency, of Inspection At least once e�acia six months the health officer sha-11 `-.n�` s'pe_6Y"ea _ restaurant for which a permit and/or license is required under the provisions of this ordinance. B. Procedure When Violations Noted -o If during the inspection of any �s saran , e ea of° . cer­ discovers the violation of .any of the sanitation requirements in Section 3 of this ordinance, he shall, issue a written order listing such violations to the pr°opr i.e ter or., in his ,absences to the person in charge and fixing a time within which the said proprietor of said restaurant shall abato and h emody such violations. A eopy of the written order shall be filed with the, records of - the~ health department,,, 0. Authorit 'to Inspect and Copy Records-— The person ope ratiia g the restaurannY _s 9 upon the request off' iM health th officer,, permit access to all parts of such restaurant and shall permit copying sLmy or all records of food purchased., Do - Final. Inspection-_ Prosecution or Hearing for Violators -= if upon m sc�ce�n an na nspec ora�, tfa� e l f :ceTMds than such restaurant, person or employee is violating ting any of the pro- . visions of this ordinance which were in vi olatyon on the previous inspection, and concerning which a written order was issued, they health officer shall furnish evidence of the violation to the prosecutor having Jurisdiction in the city in which the_ violation occurs,, and he shall prosecute a* 1 persons violating said pro- visions of this ordinance. Or t ;a health officer may promptly issue a written order to they per-mite3e and/car licensee of such restaurant" to appear at a certain time, no later than teen (10) days from. the date of final inspection, and at a place in said city fixed in said order to show cause why the pe-rmit i.ssiaad under they provisions of Section 2A should not be revoked,, -6- E. Revocation of Permit and Voiding of License -- The health officer upon suc ear ng, if the permitee an licensee should fail to show cause, shall revoke said permit and promptly give written notice to the permitee. Upon the revocation of any permit by the health officer, the license of the permitee shall automatically be considered revoked, null and void. The health officer sha<al,l maintain a permanent record of.his his proceedings filed in the. office of the health department. Notice of Revoked Permits Given Proper City Official. -- the heal o per s al.d g v® ��u .t e��ce to controller, clerk, or other proper.official of all revoked permits. SECT ION S. INSPECTION OF 1T111 RAl,T U,1S.L'ALJhAiM. A. Frequency of Inspection as A G eas orate J _ ���T�` t e c o Ticer shall inspect each itinerant restaurant for which a permit and/or license is - r!)quixed under the provisions of this or'cUnance . & Procedure to Follcma When an Sanitation Violation Noted ..-- If during a nspa c • on o . any Itinerant restaurant ehealth) officer discovers the violation of any of the sanitation requirements in Section 4 of ,this ordinance, he shall. order the immediate correction of the violation. C. .Authorit • to Inspect and to Copy Records -- The parson operating the ItInerant restaurant s a. ,-upon 9 request of the health officer, permit access to all parts of the itinerant restaurant and shall pemit copying any or all records of food pur°ch*�sed. D. Revocation of Permit and Penalties .for Continued Operation a� Upon fafflureol any person RE a n ` rsg or opera Ong an ne ran t restaurant to comply with €may . order of the health officer 9 it shall, be the duty of the health officer summarily to revoke the permit of such person, and establishment and to forbid the further sale or serving of food therein. Upon the evocation of any per -nit by the h®alth officer, the license of the permitee shall. automatically be considered revoked, null and void. Any person continuing to sell or serve food in such itinerant restaurant,) the permit of which has been revoked, shall be subject to the penalties provided in Section ll -of this ordinance. Lo Notice of Revoked Permits Given Proper City Official ­ The heal. o ter s a g ve ��r - 'en no .�ce� eh J troller, Clerk, or other proper official of all revoked praT=' s. aECTIOW 9. ENFORQhMLNT INTER k'RLTATiON. This ordinance shall, be inforced by the health officer in accordance with the interpretat- ions thereof contained in the Indians State Beard of Health Reg- ulation i5'D #1,`7, �r amendments 'ther°etc, which regulation governs the sanitation of public eating and drinking eatabl.ishments. Such interpretations are included In Regulation I3I D # 17 in each item of sanitation as "Satisfactory Compliance",, .A. certified copy of Regulation IT'D # 17 shall be on file in the office of thc. City Clerk of Richmond, Indiana. SECTION l.O.- GRADING OF RESTAURANTS. The classification "Sanitation Approved14 restaurant is entiiablished for these restaurants which effectively discharge their responsibility to protect the public health in prep€aringg handling and serving food.(See definition of restaurant , page I (A) ) A c, A "Sanitation Approved" restaurant shall, meet the following require.-ments a l.. It shall consistently meet the sanitary requirements of Section 3 of this ordinance-0 B, Upon the effective data _of this ordinance every restaurant which complal.iss with all of the requirements for a "Sanitation Approved. restaurant . on two consecutive inspections by the health off_t' cer, -7 which inspections are separated by at least 30 days, shall be pa-o- vided with a "Sanitation Approvedt° restaurant placard which may be displayed in said m starurant o Co The "Sanitation ApprovedPe restaurant p?ac and shall remain the property of the health officer and shall be removed by the health officer from any -restaurant the pe.,rmit of which has been revoked, Provided further,, that the health officer shall remove the "Sanitation Approved" restaurant placard from any restaur��t when said restaurant fails to moot- the r°equ' 3vement,s f0* E1 "Sanitation Approved" restaurant on two consecutive inopecti.ons separated by atleast, least 30 days, Do For the purpose of dete3,mining eligibility for the 'Sariitation .Approved" restaurant rating, I.he health officer shall not consi.dor° as violations, rainor violations vin i.ch are corrected during the course of the iKibecti on. SECTION 11. PENALTIES, Any person who violates the provisions of Sectiorf 2AU or OB rah this ordinance ohall be guilty of a misdeameanor and shall, upon conviction, be punished by a fine of not more th san three hundred dollars (0300.00) for the first offense, and for the second and each subsequent offense by a fine of not more that threo hundred dollars ($300.00) to which rmay be added i mpr rso vn t for any detarsainate period not exceeding stm (6) months. Each day of operation o �a restaura ryt, or i.t'.nerant restaurant, in violation of Sectwlori_ 22 or 2' of this ordinance shall constitute a di.a'tinct and separate .offense© SECTION -12 . FLPLAL AWD DATE OF EFFECT. All ordinances emd parts of ordinances in conflict with -this ordinance are hereby repealed and this ordinance shall be in full -force and ofgect on January 1, 1957, provided hawevicer, it has been adopted and published as provided by law. SECTION 13. UNCONSTITUTIONALITY CLAUSE. Should any section, para- graph,. sentence, clause,, or phrase of this ordinance be declared unconstitutionaJl, or invalid .for any reason, the remainder of said ordinance shall not be affected thereby. PASSED ' by the Common Council of t;i're City of Richmond, Indiana, this 5th dray of March, 1956, at the hour of 7.-45 o'clock P.Y. (CST). Presijent of Gonmion Counbil 4�Attest; c/ d Z_-ae� City Clark SUBMITTED by me, David 0, Keyser, C ty Glerk, Cutter, Mayor, this --- 6__� day of '4: ®o'cl.ock _AL.P.1. (dST) o e City Clerk to the Hon. Roland H. 1,d561, at the hour of APPROVED -by me, iJoland 1i, C fitter Mayor of the City of Richmond., Indianan, this clay ofL�/�,� , 1956, at 'che hour oi' s.� ca' clock _ .Mo (CST) May ATTEST: City Clerk -8