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HomeMy WebLinkAboutCOUNCIL MINUTES 1950-07-24 Page 51 MINUTES OF THE NINTH REGULAR MEETING OF THE COUNCIL OF THE CITY OF LIVONIA July 24, 1950 The ninth regular meeting of the Council of the City of Livonia was held on July 24, 1950, at 33110 Five Mile Road, Livonia, Michigan The meet- ing was called to order at approximately 8.00 P M by the President of the Council, Harry S. Wolfe Roll was called with the following result: Present-- Harry S Wolfe, Raymond E Grimm, Wilson W Edgar, Harvey Jahn, Nettie Carey, William Taylor and John Whitehead; absent--none. The minutes of the eighth regular meeting of the Council held on July 17, 1950, were read and approved. Mr William Wood, of Livonia, Michigan, made recommendations to the Council as to insurance Councilman Wilson W Edgar, as chairman of special committee on insurance, read and submitted a written report to the Council Further study of plans for handling insurance was requested Mr. John Campbell submitted information as to the methods and costs of building, electrical, plumbing and heating inspections Mr. Lester French, Director of Public Works, reported on bids received for equipment. On motion duly made, seconded and unanimously carried, it was A goo RESOLVED, that the Director of Public Works purchase the following equipment at the following respective prices: Two Ford Heavy-Duty Dump Trucks, $4,397 00 and One One-Half Ton Ford Pick--Up, $1,000.00; and that necessary spare tires for said vehicles be like- wise purchased. On motion of Harvey Jahn, seconded by Nettie Carey and unanimously carried, it was I0! RESOLVED, that the Department of Public Works be allowed the further sum of $900 00 for the purchase of One Road Planer Page 52 On motion of Harvey Jahn, seconded by John Whitehead and unanimously carried, it was A /62- RESOLVED, that the Department of Public Works purchase One Ferguson Tractor, complete with the following equipment: One Hydraulic C Mowbar, One Wagner Loader; for a total price of 82,125.00. On motion of William Taylor, seconded by Wilson W Edgar and unanimously carried, it was A/o-3 RESOLVED, that additional appropriation of $500 00 be allowed to the Department of Public Works for road signs. A ten minute recess was called, following which the meeting resumed Letter from Police Chief George E Harmon, appointing William Newstead police officer, was read. Petition of Ralph J Kegler and Kathleen Kegler for change of zoning classification was referred to the City Planning Commission On motion of Wilson W Edgar, seconded by Nettie Carey and unanimously carried, it was 1:11 A /ON RESOLVED, that all future petitions for reclassification of property under the zoning law be submitted to the City Clerk and City Attorney for approval as to form and description prior to sub— mission of same to the Council On motion of Raymond E Grimm, seconded by Wilson W Edgar and unanimously carried, it was A-105 RESOLVED, that the City Clerk prepare and submit to the Council a financial report pursuant to Section 2 of Chapter VII of the Charter, particularly showing all expenditures and receipts to date and the balance of funds on hand City Planning Commission budget was read and referred back to such Commission for more details On motion of Harvey Jahn, seconded by William Taylor and unanimously carried, it was A /64" RESOLVED, that the following bills be approved: The Detroit Edison Company . . . . $140.65; John Rouleau, labor . . . . 73 26; Clifford Somers, labor 73 26; and that the City Treasurer pay said bills Page 53 Councilman Wilson W. Edgar introduced the following ordinance: ILsN0. 8 AN ORDINANCE CREATING A DEPARTMENT OF HEALTH The City Of Livonia Ordains . Section 1. Pursuant to Section 10, Chapter V, of the Charter, the Wayne County Department of Health is hereby made and constituted the Department of Health of the City of Livonia Section 2. The term "health officer," as used in all laws, ordinances and resolutions of the City of Livonia, shall mean the Health Officer of the County of Wayne. Section 3 The Department of Health and Health Officer, as herein defined, shall have all the powers and duties vested in them respectively by the Lem laws of Michigan, and by the Charter and Ordinances of the City of Livonia, in- cluding the right to make examinations and inspections of persons, premises, property, businesses and occupations. Section 4 All ordinances or parts of ordinances in conflict or inconsistent herewith are hereby repealed. Section 5 Should arty portion of this ordinance be held invalid for any reason, such holding shall not be construed as affecting the validity of any of the remaining portion of this ordinance Section 6 This Ordinance is hereby declared to be an emergency Ordinance necessary for the protection of the public health and welfare, and shall take effect immediately on publication, as provided by the Charter A roll call vote was taken with the following result. YEAS: Harry S Wolfe, Raymond E Grimm, Wilson W Edgar, Harvey Jahn, Nettie Carey, William Taylor and John Whitehead; NAYS: None Page 54 The President declared the above ordinance passed and effective as of the date of publication, August 4, 1950 Councilman Harvey Jahn introduced the following ordinance: NO 9 AN ORDINANCE DEFINING RESTAURANT, ITINERANT RESTAURANT, EMPLOYEE, UTENSILS, HEALTH OFFICER, ETC , REQUIRING PERMuiITS 'OR THE OPERATION OF SUCH ESTABLISHMENTS, PROHIBITING THE SALE OF ADULTERATED, UNWHOLESOME OR MISBRANDED FOOD OR DRINK, REGULATING THE INSPECTION OF SUCH ESTABLISHMENTS, THE ENFORCEMENT OF THIS ORDINANCE, AND THE FIXING OF PENALTIES The City of Livonia Ordains: Section 1 Definitions The following definitions shall apply in the interpretation and the enforcement of this ordinance. A Restaurant The term "restaurant" shall mean restaurant, coffee shop, cafeteria, short order cafe, luncheonette, tavern, sandwich stand, soda ILN fountain, and all other eating or drinking establishments, as well as kitchens or other places in which food or drink is prepared for sale on the premises or elsewhere. B Itinerant restaurant. The term "itinerant restaurant" shall mean one operating for a temporary period in connection with a fair, carnival, circus, public exhibition, or other similar gathering C 1 ee The term "employee" shall mean any person who handles food or drink uring preparation or serving, or who comes in contact with any eating or cooking utensils, or who is employed in a room in which food or drink is prepared or served. D Utensils "Utensils" shall include any kitchenware, tableware, glassware, cutlery, containers, or other equipment with which food or drink comes in contact during storage, preparation, or serving E Health Officer The term "health officer" shall mean the Health Officer of the County of Wayne or his authorized representative F Health Department The term "Health Department" shall mean the Wayne County Health Department G C acit The term "capacity" shall mean the maximum number of seating facili ies or patrons. H. Person The word "person" shall mean person, firm, corporation, or association. Page 55 Section 2 Sanitation requirements for restaurants. All restaurants shall comply with all a the following items of sanitation: Item 1 Floors The floors of all rooms in which food or drink 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 Walls and ceilings of all rooms shall be kept clean and in good repair All walls and ceilings of rooms in which food or drink is prepared shall be finished in light color. The walls of all rooms in which food or drink is prepared or utensils are washed shall have a smooth, washable surface Item 3. Doors and windows. When flies are prevalent, all openings into the outer air shall be effectively screened and doors shall be self-closing unless other effective means are provided to prevent the entrance of flies Item 4Lighting All rooms in which food or drink is stored or prepared or in which tensils are washed shall be well lighted Item 5. Ventilation. All rooms in which food or drink is stored or prepared, or served, or in which utensils are washed, shall be well ventilated. Item 6 Toilet facilities (a) Every restaurant shall be provided with adequate and conveniently located toilet factilities for its employees, conforming with the local or state plumbing code Toilet rooms shall not open lis directly into any food processing room The doors of all toilet rooms shall be self-closing Toilet rooms shall be kept in a clean condition, in good re- pair, and well lighted and ventilated. Hand-washing signs shall be posted in each toilet room used by employees. (b) Ventilation. All toilet roams shall be properly vented by exterior windows or mechanical means to the outside air (c) Lighting. All toilet rooms and passageways leading to the same shall be well lighted. (d) Maintenance. All toilet rooms shall be kept clean Sanitary toilet paper shall be provided (e) Establishments serving alcoholic beverages shall provide proper and adequate toilet facilities for patrons Separate toilet facilities shall be provided for each sex, and adequate urinals shall be provided in men's toilets The number of fixtures provided shall be on the basis of the seating capacity of the establishment Item 7. Lavatory facilities. Adequate and convenient handwashing facilities shall be provided, including hot and cold running water, soap and dispenser, and approved sanitary towels The use of a common towel is prohibited No employee shall resume work after using the toilet room without first washing his hands. Item 8 Water supply Running water under pressure shall be easily accessible to all rooms in which food is prepared or utensils are washed, and the water supply shall be adequate, and of a safe, sanitary quality approved by the State Department of Health Page 56 Item 9 Construction of utensils and equipment All multi-use utensils and all show and display cases or windows, counters, shelves, tables, refrigerating equipment, sinks, and other equipment or utensils used in con- t. nection with the operation of a restaurant shall be so constructed as to be easily cleaned and shall be kept in good repair Utensils containing or plated with cadmium or lead shall not be used: Provided. That solder containing lead may be used for jointing. Item 10 Cleaning and bactericidal treatment of utensils and equipment All equipment, including display cases or windows, counters, shelves, tables, refrigerators, stoves, hoods, and sinks, shall be kept 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 multi-service 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 of food and drink shall be thoroughly cleaned and effectively subjected to an approved bactericidal process immediately following the days operation. Drying cloths, if used, shall be clean and shall be used for no other purpose No articles, polish, or other substance containing any cyanide preparation or other poisonous material shall be used for the cleansing or polishing of utensils. Item 11. Storage and handling of utensils and equipment After bactericidal treatment utensils shall be stored in a clean, dry place protected from flies, dust, and other contamination, and shall be handled in such a manner as to prevent contamination as far as practicable. Single-service utensils shall be purchased only in sanitary containers, shall be stored therein in a clean, dry place until used, and shall be handled in a sanitary manner Item 12. Di osal of wastes All wastes shall be properly disposed of, and all garbage a rash sha11 be kept in suitable receptacles, in such manner as not to become a nuisance Item 13. Refrigeration. All readily perishable food and drink shall be kept at or below 506 P. except when being prepared or served Waste water from refrigeration equipment shall be properly disposed of. Item 14. Wholesomeness of food and drink All food and drink shall be clean, wholesome, free from spoilage, and so prepared as to be safe for human consumption. All milk, fluid milk products, ice cream, and other frozen desserts served shall be from approved sources. Milk and fluid milk products shall be serviced 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 Artificial or natural ice shall be from an approved source Page 57 Item 15. Storage, display, and serving of food and drink All food and drink shall be so stored, displayed, and served as to be protected from dust, flies, vermin, depredation and pollution by rodents, unnecessary handling, droplet infection, overhead leakage, and other contamination No animals or fowls shall be kept or allowed in any room in which food or drink is prepared or stored. All means necessary for the elimination of flies, roaches, and rodents shall be used Item 16. Cleanliness of employees. All employees shall wear clean garments and shall keep their hands clean at all times while engaged in handling food, drink, utensils, or equipment Employees shall not expectorate or use tobacco in any form in rooms in which food is prepared Item 17. Miscellaneous. The premises of all restaurants shall be kept clean and free of litter or rubbish None of the operations connected with a restaurant shall be conducted in any!room used as living or sleeping quarters Adequate lockers or dressing rooms shall be provided for employees' clothing and shall be kept clean Soiled linens, coats, and aprons shall be kept in containers provided for this purpose Item 18. Itinerant restaurants. Itinerant restaurants shall be constructed and operated in an approved manner Section 3. Examination and condemnation of unwholesome or adulterated food or drink Samples of food, drink, and other substances may be `ta cenn a d examined by the health officer as often as may be necessary for the detection of unwholesomeness or adulteration The health officer may condem and forbid the sale of, or cause to be removed or destroyed, any food or drink which is unwholesome or adulterated Section 4. Licenses. It shall be unlawful for any person to operate a restaurant in the City of Livonia who does not possess an unrevoked license of current issue as provided in this ordinance Such license shall be posted in a conspicuous place Only persons who comply with the requirements of this ordinance shall be entitled to receive and retain such a license. A person conducting an itinerant restaurant shall also be required to secure a license (a) Application. A written application for such license shall be made to the Cleric of the City of Livonia on forms provided at the Office of the Clerk The applicant shall furnish on forms supplied by the Clerk the following: • 1 Whether applicant is a person, partnership, firm, corporation or organization 2. Names and addresses of person, members of partnerships, or officers of firm, corporation or organization making application 3 Name and address of restaurant 4. Type of restaurant. 5 Capacity of dining room 6. Plans and specifications for new construction or alteration of existing restaurants which shall be submitted to the Health Department for approval before issuance of a building or construction permit. Page 58 7 An agreement to permit the Health Officer to inspect the restaurant and everything in connection with it, and to inter- im the employees at any reasonable time, and that the applicant will give true and complete information to the Health Officer concerning the operation of the restaurant 8. Date of application 9. Signature of applicant (b) Referred to Health Officer. The City Clerk shall, upon receiving such application, refer it to the Health Department to investigate the facts stated in the application and sanitary conditions in and around the place wherein it is proposed to operate the restaurant specified in the application (c) Application Approved, License Issued. If it is found by the Health Department after investigation that the statements contained in the application are true and that the existing sanitary conditions in the place wherein it is proposed to operate the restaurant conform to the sanitary require- ments of this ordinance, he shall approve the application and return it to the City Clerk, who shall issue a license to the applicant permitting him to operate the type of restaurant designated in the application, and no other, upon payment of a fee as herein provided (d) License Fee The fee for a license as herein defined shall be Twelve ($12.00) Dollars per year for each separate restaurant, provided, however, that such fee shall be Seven ($7.00) Dollars if the application is made during the last half of the license year, or from June 1st to November 30th inclusive, and provided further that no fee shall be charged for a license granted to a fraternal, religious, educational, or social organization All licenses shall expire on November 30th following their issuance, unless revoked, and shall not be transferable or assignable The fee for a license for each itinerant restaurant shall be Twelve ($12 00) Dollars and all licenses for itinerant restaurants shall exist only for a period of seven (7) days following the date of issuance All licenses issued pursuant to the provisions of this ordinance shall automatically terminate upon the discontinuance or closing of any restaurant or itinerant restaurant All applications for license renewal shall be made at least thirty (30) days before the license expires (e) Application Disapproved If it is found by the Health Department after investigation that the statements contained in the application are not true or that the applicant is not operating or cannot operate a restaurant con- forming to the sanitary requirements of this ordinance, he shall disapprove the application, and return it to the City Clerk with a detailed statement of the reason for his disapproval (f) Review of Disapproval by Council. The City Clerk shall, upon receipt of such disapproval, present it, with the application to the Council at its first regular meeting which will allow the serving of five (5) days notice upon the applicant, and shall, on or before five (5) days before such regular meeting, serve or cause to be served upon the applicant a notice of disapproval of the application by the Health Department, and the date of the regular meeting at which the same will be presented to the Council The Council shall consider the disapproval of the Health Department and shall hear the applicant in his be- half, and shall act upon the application The Council shall establish its own rules of order for such review and hearing If the application is denied by the Council, the City Clerk shall give written notice to the applicant within five (5) days of such denial and such applicant shall not open the restaurant designated in the application to the public thereafter. Page 59 (g) License Suspended or Revoked The Health Officer shall have power to revoke or suspend the license of any restaurant which is not or cannot be operated in conformance with the requirements of this ordinance, by giving written notice, stating therein the reasons for such action of suspension or revocation to the licensee; a copy of this notice shall be sent to the licensing authority (h) Review of Suspension or Revocation by Council In the event of such suspension or revocation, the licensee shall be entitled to a hearing before the Council, if the licensee presents a request for such hearing in writing to the City Clerk within ten (10) days from date of revocation or suspension of license Such hearing shall be started at the following regular meeting of the Council, and the Council, after hearing and considering both sides of the case, shall act as sole judge of whether or not the revocation or suspension shall take effect The Council shall establish its own rules of order for such review and hearing. Section 5 Enforcement The Health Officer shall have the authority and duty to enforce this cr di nance 1 Inspections At least once every six months, or as often as necessary, the Health Officer shall inspect every restaurant located with the City of Livonia. The Health Officer shall have authority to enter any building or part thereof which is used, or which he has reason to believe is used for the storage, preparation, sale, serving or distribution of food or drink for human consumption to inspect the premises, furniture, equipment, dishes or utensils used therein, to determine whether or not the sanitary requirements of this ordinance are commplied with 2 Violations. lf, on inspection, the Health Officer finds any violation of the requirements of this ordinance, he shall issue an order to the licensee or person in charge of the restaurant directing the correction of such violation within such reason- able time as he shall deem proper 3. Failure to correct violations If the Health Officer finds a continuation of the violation upon a second inspection after such reasonable time, he shall suspend the license of the restaurant until such violations have been corrected 4 Immediate Suspension If the Health Officer finds insanitary con- ditions in any restaurant such that it would be immediately dangerous to the health of the general public, he may immediately suspend the license of and close the restaurant until such insanitary conditions are corrected, following which he shall give written notice in a reasonable time to the licensee or the responsible representative in charge stating his reasons for closing the restaurant. A continuance to operate after receipt of such lio written notice shall constitute a violation of this ordinance Page 60 5. Disease Control. No person who is affected with any disease in a communicable form or is a carrier of such disease shall work in any restaurant, and no restaurant shall employ any such person or any person suspected of being affected with any disease in a communicable form or of being a carrier of such disease If the restaurant manager suspects that any employee has contracted any disease in a communicable form or has become a carrier of such disease he shall notify the health officer immediately A placard containing this section shall be posted in all toilet rooms (a) No person shall be employed in a restaurant without first having obtained a food handler's card of current issue as provided in this ordinance Every employee shall have proof that he is not infected with any disease in communicable form, on forms approved by the Health Department and furnished by the City Clerk, such form to be known as '"Foodhandler's Responsibility Agreement " This form will then be presented to the Health Department and if approved the City Clerk, or Health Officer, may issue the foodhandler's card All health cards shall be in effect for one calendar year from date of issue, after which time the employee shall secure a new card in the manner prescribed 6 Procedure when infection suspected When suspicion arises as to the possibility of transmission of infection from any restaurant employee the health officer is authorized to require any or all of the following measures: (1) the immediate exclusion of the employee from all restaurants; (2) the immediate closing of the restaurant concerned until no further danger of disease outbreak exists, in the opinion of the health officer, (3) adequate medical examinations of the employee and of his associates, with such laboratory examinations as may be indicated 7 Regul tions The Health Officer may formulate and promulgate such reasonable rules and regulations, not inconsistent with the provisions of this ordinance, as he may deem necessary to govern the City of Livonia and such further rules and regulations shall be deemed a part of this ordinance 8 Enforcement interpretation. This ordinance shall be enforced by the health officer in accordance with the interpretations which may be adopted by the City of Livonia 9 Penalty for Violation Any person violating any of the pro— visions of this ordinance or of the rules and regulations of the Health Officer made hereunder, shall upon conviction be punished by a fine of not mare than Five Hundred ( 5oO 00) Dollars or by imprisonment in the County Jail for not more than ninety (90) days ihm Section 6. Unconstitutionality Clause If any section or part of this ordinance shall be found invalid by any Court of record, such finding shall not invalidate any of the other sections or parts of the ordinance. Page 61 Section 7. Repealing Ordinances Any other ordinance or any part of any other ordinance of the City of Livonia now in existence, conflicting with this ordinance or the intent or purpose thereof is hereby repealed. Section 8 Effective Date This ordinance is hereby declared to be an emergency ordinance necessary to the protection of public health, safety and welfare, and shall take effect on the date of publication as provided by the Charter. A roll call vote was taken with the following result: YEAS: Harry S Wolfe, Raymond E. Grimm, Wilson W Edgar, Harvey Jahn, Nettie Carey, William Taylor and John Whitehead; NAYS: None The President declared the above ordinance passed and effective as of the date of publication, August 4, 1950 Councilman William Taylor introduced the following ordinance: NO 10 AN ORDINANCE TO LICENSE, REGULATE AND PROVIDE FOR THE SANITARY INSPECTION OF SLAUGHTERING ESTABLISHMENTS, WHOLESALE AND RETAIL MEAT MARKETS, MEAT VENDORS, AND MEAT FOOD PRODUCTS MANUFACTURING ESTABLISHMENTS THE CITY OF LIVONIA ORDAINS: Section 1. License No person, firm, corporation or association shall engage in the slaughtering a animals or fowl; delivery or distribution of meat or meat food products, or offer the same for sale, or have the same in his possession without first having obtained a license from the Clerk of said City of Livonia. Section la Such license shall be renewed antrially and shall be issued only in the name of the owner or owners of the slaughter house, wholesale or retail meat market, or meat food product manufacturing establishment, or meat vendor A separate license shall be required for each separate establishment. Section lb Such license shall, for the purpose of this ordinance, be conclusive evidence of ownership of such business, and it shall not be sold, assigned or transferred Each license shall contain a serial number, name, resident and place of business of the licensee. Section lc Each licensee before engaging in the sale of meat or. meat food products, shall cause his name and license to be conspicuously posted in his place of business •Page 62 Section 2. Applications Before a licensee or an applicant for a slaughtering establishment or meat market license makes any change in the building in which he is conducting or intends to conduct such an establishment and before he begins to operate a slaughter house or meat market in a new location, he must submit his plans and specifications to the Division of Engineering and Sanitation, Wayne County Department of Health Section 2a Applications for a slaughter house, meat food products establishments, and wholesale or retail meat market, shall be made to the Clerk of the City of Livonia on a blank furnished by said Clerk Such application shall contain the following: (a) The name and residence of applicant (b) The location were applicant proposes to conduct the slaughter house, meat food products establishment, or wholesale or retail meat market (c) The exact location of the place from which said applicant obtains or purchases his meats, whether slaughtered by others or by himself in whole or in part (d) Type of business (e) An agreement with the Department of Health that the sanitarians shall have free and open access to the slaughter house, meat food products establishment, vendors vehicle and wholesale or retail meat market, for the purpose of making inspections of applicant's premises, equipment, methods, and products; and that applicant will conform to all rules and regulations of the Department of Health governing the slaughtering, manufacturing, selling or offering for sale of meat or meat food products in the City of Livonia, and upon the discovery of any meat or meat food products exposed or held for sale within the City of Livonia which are diseased, decayed, unwholesome, or for any cause unfit for human food, the sanitarians of the Department of Health shall have the right to give the person in charge of same, notice to at once remove same from display, storage, or sale, or to destroy same as directed by the sanitarians. Meat or meat food products found in any such premises shall be prima facie evidence of being offered for sale Section 2b. No license shall be granted to the applicant until a sanitarian of the Department of Health shall have examined the sanitary conditions of said slaughter house, meat food products establishment, or wholesale or retail meat market, or meat vendor's vehicles and shall certify that the same complies with the requirements of the Department of Health Section 3 Definitions For the purpose of this ordinance as herein used the terms . (a) SLAUGHTER HOUSE shall be taken to mean and include every commercial establishment or place of business where animals or fowl are slaughtered for human consumption and sale to the public Page 63 (b) MEAT FOOD PRODUCTS shall be taken to mean 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, goat, fowl, or any other edible meat, except such articles as organotherapeutic substances, meat juice, meat extract, and the like, which are for medicinal purposes and are advertised only to the medical profession (c) WHOLESALE OR RETAIL MEAT ::iARKET shall be taken to mean and include every place where meat or meat food products are sold at whole- sale or retail for human consumption, except such establishments where all meats or meat food products purchased are pre packed in hermetically sealed glass or metal containers (d) The term HMEAT VENDOR“ shall mean one who purchases meat or meat food products from a farm, meat food products establishment ar other source and sells, offers for sale or has in his possession with intent to sell such products for human consumption (e) A food handler is one engaged in the handling or processing of food or the utensils with which it is prepared or served. (f) DEPARWYNT OF HEALTH shall mean the WAYNE COUNTY DEPARTMENT OF HEALTH. (g) SANITARIAN shall mean the duly authorized representative of the Divi- is on of Engineering and Sanitation of the Wayne County Department of Health (h) Webster's unabridged dictionary shall be used to define wards not specifically defined herein Section 4. .Transportation No person, firm, corporation or association shall transport through any thoroughfare in the City of Livonia any meat or meat food products unless it is so covered as to be protected from dust, dirt, insects, or any other substance that will render it unclean, unwholesome, or detrimental to health. Every container and every vehicle shall be maintained in a sanitary condition at all times. Section > Adulterants, Diseases No person, firm, corporation or association shall sell or deliver or have in his possession for sale in the City of Livonia any meat or meat food products which contain any unhealthful ingredient, constituent, or substance, or which has been transported, handled or stored in an unclean manner, or produced from any animal which was diseased, nor shall any meat food product be sold or delivered in the City of Livonia which is procured from any farm, slaughter house, or meat food products manufacturing establishment where any contagious, infectious or communicable disease exists Section 6 Requirements The requirements for all slaughter houses within the City of Livonia shall be as follows. Item 1. No slaughtering shall be done in earns, sheds, casement, or other buildings not designed or approved for slaughtering animals or fowl and for the handling, dressing, and cooling of meats; nor shall any slaughtering be done outside the building ILJ Item 2 The inside of the building shall be finished smoothly and if painted, it shall be light color oil paint Page 61 Item 3 The walls and ceiling to be free from crevices, cracks, projections, or ledges They shall be maintained in good repair, washed whenever necessary, and repainted whenever required by the Department of Health. Item 4 The floors of each slaughter house shall be constructed of smooth finish concrete, or other approved water tight, non-absorbent material, so graded and drained as to discharge all liquid matter into a properly trapped sewer A water-line shall be provided and connections made so that the floors can be properly flushed They shall be kept and maintained in a clean, sanitary condition, in good repair and free from rubbish, offensive material and unused equipment. Item 5 The slaughter house shall have ample, natural and/or artifical light---at least 10 f c on working surfaces Item 6 Windows shall be of sufficient number, suitable type and size Item 7 Adequate ventilation shall be provided at all times. Adjustable or sliding windows, or forced air shall be provided Item 8 All doors and windows leading to the outside shall be properly and adequately screened The screens shall be kept clean and in good condition and repair. All such screened doors shall be equipped with self-closing devices and shall swing out They shall not be permitted to remain open except for ingress and egress. Item 9 There shall be an abundant supply of running water from an approved source which may be applied with adequate pressure through a hose to every part of the room or rooms used for the purpose of slaughtering or preparing meats for consumption as human food. Adequate facilities shall be provided to insure a sufficient supply of running hot water at all times Handwashing facilities with hot and cold running water, soap and individual towels shall be provided within the building Item 10 Suitable and adequate means shall be provided for the elimination of offensive odors Item 11. Adequate toilet accomodations shall be provided, as required under Section 10 Item 12. All plumbing shall be maintained in a clean and sanitary condition Item 13. The room or receptacle for the storage of food for animals or for poultry shall be of rat proof construction. Item lig. Every slaughter house, pens and enclosures connected therewith, shall be kept in a clean, sanitary condition, free from an accumulation of refuse, garbage and offensive material, and nuisances of every kind No empty crates shall be kept or permitted to remain outside of slaughter houses Page 65 Item 15 All animals kept in the yard attached to the slaughter house shall be treated in a humane manner and if kept there over twelve hours shall be fed and watered. Item 16 Every slaughter house shall be equipped with a "chill room" large enough to store the number of animals killed for six hours at a temperature of 50° F or below. The chill room shall be of such construction as to be easily cleaned All meat hooks shall be of a non-perous metal Item 17 (a) Offal and fats shall be placed in water-proof containers and removed at least twice weekly to a rendering works (b) Manure and paunch manure shall be removed from the pens and killing floor daily and removed from the premises at least once each week (c) Hides shall be removed from the killing floor daily, salted, and stored in a separate room. Item 18 A separate receptacle approved by the Department of Health shall be provided to receive the discharge of blood from slaughtered fowl and animals Section 6a. Requirements In addition to requirements in Section 6, all poultry slaughter houses shall be subject to the following additional items: Item 1. The floor space of the building used as a poultry slaughter house shall cover an area of at least seven hundred (700) square feet in order to permit the receipt anddblivery of poultry and poultry in crates and the storage of empty crates, entirely within the premises of the poultry slaughter house Item 2 Plans and Specifications. (a) Application for the approval of the plans and specifications of the poultry slaughter house proposed to be erected shall be made upon official forms furnished by the Department of Health and duplicate copies of such plans and specifications shall be submitted with such application Specifications shall be submitted with all plans, explaining in detail the work to be done and the material to be used, and where the work to be done is shown on the plans and not mentioned in the specifications or where mentioned in the specifications and not shown in the plans, it shall be taken as mentioned in both (b) Duplicate copies of such plans and specifications shall be submitted and when the plans and specifications are approved, construction work must be started within ninety (90) days thereafter Item 3 Construction and Maintenance of Poultry Slaughter Mouse (a) Height of Ceiling - All ceilings shall be at least ten (10) feet in height, measured from the surface of the floor to the said ceiling (b) Ventilation - Adequate ventilation to the external air by natural means shall be provided for every room in which poultry is stored, killed, or which is used in connection with the slaughter house, and in compliance with the Building Code of the City of Livonia Page 66 (c) Lights - Adequate, natural or artificial light approved by the Department of Health shall be provided in every room in which poultry is stored or killed (d) Killing Room - A separate room shall be provided which shall be used as a killing room, which shall have an area of at least eighty (80) square feet The width or length of this room shall not be less than eight (8) feet A bleeding trough must be provided; it shall be of adequate capacity and be approved by the Department of Health The walls and face of the trough must be of concrete or other approved water-tight, non-absorbent material with a smooth finish and shall discharge over properly trapped and sewer connected drains A proper metal receptacle shall be pro- vided to hold fowl for cooling out process, after being slaughtered. Such receptacle shall be maintained in a clean and sanitary manner (e) Dry Plucking Room. - Where dry plucking is the method always employed, a separate room shall be provided, which shall be used exclusively for the dry plucking of poultry killed on the premises The area of this room shall be at least one hundred twenty (120) square feet The width or length of this room shall not be less than ten (10) feet Proper receptacles shall be provided for the holding, storing or keeping of all feathers. (f) Storage - Crates or Batteries. - A separate room shall be provided for the storage of live poultry in crates or batteries. The area of this room shall be at least two hundred seventy (270) square feet Cages or batteries shall be elevated at least one (1) foot above the floor level and shall not be placed nearer than two (2) feet from the side walls of the building Item 4 Maintenance Every poultry slaughter house shall be conducted in strict compliance with the following rules which shall govern the maintenance and operation thereof: (a) Cleanliness. - Every poultry slaughter house, the yard adjoining same and all air shafts, courts and open places connected therewith shall be at all times, kept in a clean, sanitary condition, free from accumulation of refuse, garbage and offensive material, and nuisances of all kinds (b) Floors - Washing - All floors shall be kept and maintained in a clean, sanitary condition and in good repair and free from rubbish and offensive material (c) Walls - Cleaning. - The side walls of all rooms used for the storage or killing of poultry shall be kept in a clean, sanitary condition and in good repair. Walls and ceilings shall be cleaned and painted whenever required by the Department of Health. Page 67 (d) Ventilation - All perts of every poultry slaughter house shall be properly ventilated and adequately lighted at all times. (e) Plumbing - All plumbing fixtures and toilet facilities shall be kept and maintained in a clean, sanitary condition and in good repair (f) Plucking Room. - All plucking of poultry shall be done exclusively in the plucking room (g) Feather Receptacles. - Plucking of poultry shall be performed in such a manner that all feathers shall be thrown or placed in the receptacles provided for such purpose (h) Storage of Empty Crates. - All empty crates shall be kept and stored exclusively in the storage room The area of this room shall be at least one hundred fifty (150) square feet No empty crates shall be kept or permitted to remain outside of the poultry slaughter house. (i) Poultry at Large, Prohibited - No poultry shall be allowed or permitted at large upon the premises but shall be kept at all times in the batteries or crates provided for such purpose lim (j) Screens. - The screens, windows, doors and other openings to the outer air shall be kept clean and in good condition and repair (k) Moors Notto be Left Open. - All doors shall be self-closing and not permitted to remain open except to ingress or egress Item 5 Structural Changes. No structural change or alterations shall be made in any poultry slaughter house building unless the same shall have first been approved or ordered by the Department of Health. Item 6. Poultry Slaughter House Not to be Used for Any Other Purpose - No building in which a poultry slaughter house is located shall be used for any other purpose except for the slaughter and storage of live poultry. Item 7 Existing Poultry Slaughter Houses Every poultry slaughter house heretofore constructed and existing as such, shall be made to conform with all the requirements of regulation above set forth within one (1) year from the date this ordinance takes effect Section 7 Requirements. In addition to requirements in Section 6, meat food product manufacturing establishments shall be subject to the following requirements: Item 1 All meats and meat food products shall be cut, cooked and prepared in a room which shall be used for that purpose alone, and shall be of adequate size for the purpose intended Page 68 Item 2. Kitchens used for the preparation of meat and meat food ILE products shall have good natural and artificial lighting. (a) Window area shall be of sufficient type and size (b) Artificial lighting shall provide at least 15 foot candles on all working surfaces (c) All usable openings shall be screened against flies. Item 3. Work tables shall have impervious tops, free from cracks Item It (a) Mechanical ventilation shall be provided for all kitchens and work rooms where food is manufactured, prepared or processed, having sufficient capacity to maintain a reasonable working temperature, and remove objectionable odors, vapors and humidity. (b) The rate of air change for food manufacturing room shall depend on the nature of the operations per- formed, but in no case shall be less than ten (10) changes per hour Item 5 Adequate refrigeration shall be provided for all perishable foods. Item 6 (a) Employees shall wear clean washable clothes Street 110 clothes must be covered while working (b) All employees shall wear suitable head covering (c) Adequate lockers must be provided for all employees. Item 7 No meat or meat food products shall be prepared in a room more than half the height of which is below grade Section 8 Requirements Meat vendors shall be subject to the following requirements Item 1 All meat and meat food products supplies must be obtained from firms licensed or approved by the City of Livonia. Item 2 The name of the licensee must be legible and conspicuously painted or permanently affixed in letters at least three (3) inches high on each outer side of all vehicles Item 3 The Department of Health shall be notified immediately of any change of address of a licensee or any change in the place where food is stored. Item 14 Vendor license plate must be permanently affixed to each vehicle Item 5 Each vehicle must have the license conspicuously posted on the inside, in addition to the outer plate. Page 69 Item 6 All meat and meat food product vendors and helpers must be in possession of a current f oodhandler's card. (Less than one year old). Item 7 Retail vending of meats from vehicle is prohibited. Item 8 Vehicles must be constructed so as to protect all meat and meat food products from dirt, dust, insects or any substance unwholesome or detrimental to public health Item 9 All vehicles and all containers therein must maintained in a clean and sanitary condition at all times Item 10 From May 1 to October 1 all vehicles distributing fresh meats must be equipped with refrigeration, when on routes that cannot be covered in less than three hours. Such refrigeration shall be capable of maintaining a temperature of 50° F or below Item 11. Fresh meats and meat food products must not be left in vehicle over night unless the vehicle is provided with refrigeration Item 12 Meat and meat food products must not be stored in private homes or in the basement of homes or in places other than a licensed establishment. Item 13 All vendors must wear clean washable cloths. Item ]1 No license shall be sold, assigned or transferred SECTION 9. Requirements. Wholesale and retail meat markets shall be subject to the following requirements Item 1 (a) All wholesale and retail meat markets in the City of Livonia shall have a separate sink to which is piped hot and cold water under pressure for the purpose of cleansing tools and utensils. (b) Tools and utensils shall be maintained in a clean and sanitary conditim at all times. Item 2. Adequate toilet and handwashing facilities for employees shall be provided Item 3. An adequate supply of potable water from a source approved by the Wayne County Health Department shall be provided Item 4 Adequate refrigeration to hold eggs, dairy products, meat and perishable meat food products at a temperature of 50° F or belay shall be provided The drain for ice boxes shall be discharged into an open waste drain sink Item 5 No food of ar{y kind, unless securely wrapped, shall be exposed to dust, dirt or other contamination, provided this regulation does not refer to the display of fresh fruits and vegetables which may be cooked or washed before eating Page 70 Item 6 All cartons, sacks and boxes containing foods shall be stored in such manner as to prevent contaimination and elevated at least twelve (12) inches above the floor Section 10 General Requirements. All slaughtering establishments, wholesale and retail meat markets, and meat food product manufacturing establishments shall be subject to the following regulations : Item 1. (a) An adequate supply of potable water under pressure from a source approved by the Department of Health shall be provided (b) All plumbing shall be done in accordance with the Michigan Plumbing Code or the Plumbing Code of the City of Livonia. No exposed overhead sewer pipe will be permitted in a room where food is stored, processed or offered for sale Item 2. Connection shall be made to an approved public sanitary sewerage system where available If no public sewerage systen is avail- able, water carried wastes shall be disposed of in a manner approved by the Department of Health. Item 3 Garbage and rubbish shall be disposed of in a manner which will not create a nuisance. Water-tight, properly covered containers must be provided Item 4 All foodhandlers shall carry foodhandler's certificates of current issue Item 5 No living quarter shall be in direct connection with any foodhandling establishment Item 6. Rubbish or unused equipment shall not be stored on arr part of the premises Item 7. A11 gas ovens, ranges and water heaters must be equipped with fume pipes extended out of the building Item 8. Basement floors shall be hard, smooth finish cement with three (3) inch coverbase throughout, properly pitched to drains to facilitate flushing Item 9. Adequate toilet facilities for both men and women employees. Each toilet room must be provided with flush toilet, handwash basin, soap and individual sanitary towels Item 10. An adequate supply of running hot water at a temperature of 170 degrees Fahrenheit shall be piped to all sinks. Where a storage tank is used, the minimum capacity shall be thirty (30) gallons Page 71 Section 11 License Fee No license shall be issued unless the applicant Ils pays to the City Clerk, for transmission to the City Treasurer, the fee herein provided. The license fee shall be Twenty-Five Dollars ($25 00) for each slaughtering house of animals or animals and fowl; a license fee of Twenty Dollars ($20 00) for each slaughter house of fowl only that does any wholesale business, a license fee of Eighteen Dollars ($18 00) for each slaughter house of fowl only that does a retail custom slaughtering business only; a license fee of Fifteen Dollars ($15 00) shall be charged for each manufacturer of meat food products; and Twelve Dollars ($12.00) for each wholesale or retail meat market, and EighteenDollars ($18 00) for a combination of meat market and bulk food store, upon compliance with the terms of this ordinance. A fee of Ten Dollars ($10 00) shall be charged for each meat vendorts vehicle licensed under Section 8 of these regulations, which fee shall be paid before said license is granted Section 12 Penalty. Any person, firm, corporation or association violating any of the provisions of this ordinance shall be punished by a fine not to exceed Five Hundred Dollars ($500 00) or by imprisonment in the Wayne County Jail for ninety (90) days, or both, at the discretion of the Court Section 13. Repeal All ordinances or parts of ordinances in conflict or inconsistent herewith are heresy repealed Section 14 Severability Clause Should any provision or section of this ordinance be held invalid, for any reason, such holding shall not be construed as affecting the validity of any of the remaining portion of this ordinance ILKSection 15 Effective Date This ordinance is hereby declared to be an emergency ordinance necessary for the protection of public health, safety and welfare and shall take effect on the date of publication as provided by the Charter A roll call vote was taken with the following result: YEAS: Harry S. Wolfe, Raymond E Grimm, Wilson W Edgar, Harvey Jahn, Nettie Carey, William Taylor and John Whitehead, NAYS- None. The President declared the above ordinance passed and effective as of the date of publication, August 4, 1950 Councilman John Whitehead introduced the following ordinance: NO 11 AN ORDINANCE TO LICENSE, REGULATE AND PROVTfl FOR THE SANITARY INSPECTION OF BAKERIES AND BULK FOOD ESTABLISHMENTS, TO PROVIDE FOR THE CONTROLLING AND TAKING OF SAMPLES OF FOODS PROCESSED OR OFFERED FOR SALE, THEREIN AND TO DROVIDE FOR A PENALTY FOR THE VIOLATION THEREOF Page 72 THE CITY OF LIVONIA ORDAINS: Section 1. No person, firm, corporation or association shall operate or maintain a bakery or bulk food establishment in the City of Livonia without first having obtained a license therefor from the City Clerk. Section 2 Definitions For the purpose of this ordinance the foliating definitions shall apply: (a) Bakery: A bakery shall mean an establishment wherein bread and cakes and/or pastries are prepared and baked and/or sold at wholesale or retail (b) Buld Food Establishment: A bulk food establishment is any establishment where food in bulk, package, metal, pasteboard, glass or plastic container is held, stored or offered for sale (c) Department of Health: The Department of Health shall be taken to mean the Wayne County Department of Health (d) General Definitions: Webster's Unabridged Dictionary shall be used to define words not specifically defined herein Section 3 Application and Who May Apply. (a) Every applicant shall be able to read the English language IL0 sufficiently well to read and understand this ordinance; and applicant unable to do so may be considered not a proper person to be licensed hereunder (b) Application shall be made on forms approved by the Department of Health and shall be submitted to the City Clerk Such application shall contain the following information: 1 Name and home address of applicant. 2 Kind of business 3 Location of place of business. !t An agreement to permit authorized Department of Health representatives to enter, examine and inspect any part of the premises used in conducting such business and to take samples for the purpose of analysis; each application shall further contain an agreement to conform to the rules and regulations of the Wayne County Department of Health relative to the conduct of the business for which he is seeking a license Section 4 License Fee No license shall be issued unless the applicant pays to the City Clerk, for transmission to the City Treasurer, a fee of Twelve Dollars ($12.00) per year for each bakery and for each bulk food establishment, provided, however, that such fee shall be Seven Dollars ($7 00) if the application Page 73 is made during the last half of the license year, or from June 1st to November 30th, inclusive, and, provided further, that no fee shall be charged for a license granted to a fraternal, religious, educational or social organization. All licenses shall expire on November 30th following their issuance, unless revoked, and shall not be transferable or assignable All applications for license renewal shall be made at least thirty (30) days before the license expires Section 5. General Regulations (a) Buildings must be free from contaminating surroundings and be rodent proof. (b) Living or sleeping rooms in direct connections with any part of a food establishment shall not be permitted. (c) All plumbing shall comply with the State (or local) plumbing code (d) Floors must tight, smooth, easily cleaned, well drained and free from obstructions (e) ti7alls, ceilings and partitions must have a tight, smooth surface, easily cleaned (f) Lighting shall be such that all parts of the premises are adequately lighted at all times with at least 10 foot candles of light on working surfaces (g) Adequate toilet facilities shall be provided for both men and women Each toilet room shall be equipped with flush toilet with siphon breakers, lavatory, warm water, soap and individual single service towels. The number of fixtures shall be determined by the Department of Health on the basis of the number of persons employed. (h) An adequate supply of running hot water shall be piped to all sinks. Where a storage tank is used the minimum capacity shall be thirty (30) gallons (i) Refrigerators shall be adequate and of sufficient size to properly store all perishable foods and must be kept at a temperature of fifty (50) degrees Fahrenheit or below. Ice boxes must be properly drained to an approved waste drain sink (j) All outside doors, windows and other openings shall be provided with sixteen (16) mesh screens or other approved mechanical means of eliminating flies. (k) All work tables and benches must be of a tight smooth material, free from cracks and easily cleaned (1) Watertight, properly covered, metal containers must be provided to take care of all garbage Page 74 (m) All employees shall have foodhandler's certificates of current issue (n) Employees shall wear clean washable clothes Street clothes must be covered while working Suitable head covering must be worn. (o) Adequate lockers must be provided for clothing of all employees (p) Rubbish or unused equipment or fixtures shall not be stored in food processing rooms (q) All food stored shall be elevated at least twelve (12) inches above the floor unless packaged in water tight containers, and free of possible sources of contamination. (r) Basement floors shall be tight, smooth and sloped to proper floor drains (s) No live animals including cats and dogs shall be permitted in or kept in any room in which food or drink is prepared, stored, or served (t) No live fowl, including canaries, parrots and parakeets shall be permitted in any room in which food or drink is prepared, stored, or served (u) No food shall be stored below sewer lines (v) The water supply shall be from a municipal supply or from a source approved by the Wayne County Health Department (w) The sewage shall be discharged into a municipal sewer or through a system approved by the Wayne County Health Department Section 6 Bakeries Bakeries as herein defined, shall be subject to the following additional regulations : (a) Metal sinks shall be provided to thoroughly clean mixing bowls, pots, pans, fixtures and parts of machinery used in the preparation of baked foods $inks shall be large enough to receive the largest utensil used Brushes shall be used to aid in the cleaning processes (b) Frying kettles shall be placed at least one (1) foot from any wall; and the wall shall be protected by a smooth, nonporous metal shield to splash height A hood shall be provided and suspended at least 7 feet above the floor and extending at least one (1) foot beyond edge of frying kettle and shall be vented to the outside air and equipped with a fan or blower capable of removing all smoke, odors and vapor. No vent over sidewalk will be permitted (c) The term "custard mix" and "custard filler" as used herein, shall refer to any product consisting principally of flour, sugar, eggs and milk, with or without cornstarch, heated, cooled and applied to pastry without subsequent heating. The provisions of this section shall also apply to custard-filled pastry commonly designated as cream puffs and Page 75 eclairs, which may be heated subsequent to filling. 1 The entire custard mix to be used in the manu- facture of custard-filled pastry shall be brought to a temperature of not less than 200 degress F., maintained at not less than that temperature for a period of not less than ten minutes, and within one hour thereafter placed in a refrigerating temperature of not over 50 degrees F. and kept at or below such temperature until applied to the pastry. 2. No custard-filled pastry shall be sold either wholesale or retail or transported for retail delivery unless it shall be wrapped or packaged so as to protect the contents from contamination and such wrapper or package shall bear prominently displayed on the outside thereof in legible letters the name of the manufacturing baker, the day of manufacture and the following statement: "REFRIGERATE " 3. No custard-filled pastry shall be kept, displayed, or offered for sale in or from any bakery, store, place or vehicle unless it shall have been refrigerated at a temperature not over 50 degress F. from the time of manufacture until the time of delivery to the consumer (d) Only wholesome ingredients shall be used in the preparation lim of baked goods (e) No baked goods shall be exposed to dust, dirt or other contamination (f) Floors shall be of impervious material, free of cracks, and maintained in a clean condition at all times. Section 7 Bulk Food Establishments In addition to regulations Section 5, bulk food establishments, as herein defined, shall be subject to the following additional regulations. (a) Metal sinks shall be provided for the purpose of cleaning utensils and tools used in the handling, display or dispensing of foods. (b) All dairy products and eggs must be kept under refri- geration at all times at a temperature of fifty (50) degrees Fahrenheit or below (c) Raw fruit and raw vegetable displays shall be elevated at least twelve (12) inches above the floor Sidewalk displays shall be elevated at least 2L inches (d) Surplus stocks of bulk foods shall be stored in a special room provided for that purpose and if not in waterproof containers, shall be elevated at least 12 inches above the floor Page 76 Section 8 Authority to Adopt Rules The Department of Health may make such rules and regulations as are necessary for carrying into effect the lim provisions of this ordinance Section 9 Penalty Any person, firm, corporation or association violating any of the provisions of this ordinance shall upon conviction thereof be punished by a fine of not more than Five Hundred Dollars ($500.00) or imprison- ment in the Wayne County Jail for a period of not more than ninety (90) days, or both, such fine and imprisonment in the discretion of the Court Section 10 Repeal All ordinances or parts of ordinances in conflict or inconsistent herewith are hereby repealed Section 11 Severability Clause Should any provision or section of this ordinance be held invalid for any reason, such holding shall not be construed as affecting the validity of any of the remaining portion of this ordinance Section 12 Effective Date This ordinance is hereby declared to be an emergency ordinance necessary to the protection of public health, safety and welfare, and shall take effect on the date of publication as provided by the Charter A roll call vote was taken with the following result: YEAS: Harry S Wolfe, Raymond E Grimm, Wilson W Edgar, Harvey Jahn, Nettie Carey, William Taylor and John Whitehead; NAYS: None The President declared the above ordinance passed and effective as of the date of publication, August 4, 1950 On motion of Harvey Jahn, seconded by John Whitehead and unanimously carried, it was p-IQl RESOLVED, that the salary of theChief Inspector of the Bureau of Inspections be and hereby is fixed in the sum of $14,000.00 per year, retroactive to June 1, 1950 On motion duly made, seconded and unanimously carried, the meeting was adjourned at 12 :45 All , July 25, 1950 i L Marie W. Clark, City Clerk Attested: YAGA/IiiTr• i e, Presi•ent