HomeMy WebLinkAboutORD 15-M,Ah U1�1J11�ANliL
ENTITLED AN ORDINANCE DEFINING A FOOD PRODUCTS
ESTABLISHMENT, A RESTAURANT, A SHORT ORDER CAFE, A
CAFETERIA, A LUNCHEONETTE, A SANDWICH STAND, AN
EMPLOYEE AND THE DIRECTOR OF SANITATION; PROVIDING
THAT ALL PERSONS, FIRMS AND CORPORATIONS IN THE CITY
OF BEAU KONT OPERATING AN EATING ESTABLISHMENT PRO-
CURE A LICENSE FROM THE DIRECTOR OF SANITATION, AND
THAT SAID LICENSE BE IMMEDIATELY DISPLAYED IN SUCH
PLACE; PROVIDING FOR PROPER INSPECTION OF THE
PREM+.iISES BY THE DIRECTOR OF SANITATION BEFORE THE
ISSUANCE OF A LICENSE; PROVIDING CERTAIN REGULATIONS
AS TO THE KITCHEN OF A FOOD ESTABLISHMENT WITH
RESPECT TO LIGHT, VENTILATION AND CLEANLINESS, AND
THAT SUCH KITCHEN SHALL BE EQUIPPED WITH HOT AND
COLD RUNNING WATER, SCREEN DOORS AND PRESCRIBING
THE METHOD OF DISPOSAL OF LIQUID WASTE; REQUIRING
SEPARATE TOILETS FOR MALE AND FETALE EMPLOYEES, AND
PRESCRIBING RULES AND REGULATIONS WITH REFERENCE
TO SUCH TOILETS AND LAVATORIES AND THE USE THEREOF
IN CONNECTION WITH EMPLOYEES; REQUIRING,LOCKER
ROOMS AND PROVIDING RULES AND REGULATIONS IN
CONNECTION THEREWITH; PROVIDING FOR PANTRY AND
STORAGE ROOMS; PROVIDING FOR CERTAIN EQUIPMEN^1 IAT
CONNECTION WITH PREPARATION OF FOOD AND STORING
OF DISHES AND SIMILAR EQUIPMENT; PROVIDING FOR
DISPOSAL OF GARBAGE AND PRESCRIBING CERTAIN RULES
AND REGULATIONS WITH REFERENCE TO THE HANDLING
THEREOF; PROVIDING RULES AND REGULATIONS FOR
DINING ROOMS WHERE FOOD IS SERVED WITH REFERENCE
TO VENTILATION, SANITATION AND CLEANLINESS; PROVIDING
FOR RULES AND EEGULATIONS WITH REFERENCE TO
EMPLOYEES SERVING FOOD IF DINI=NG ROOMS; PROVIDING
FOR STERILIZATION OF DISHES AND OTHER COOKING
UTENSILS AND MODE AND MANNER OF WASHING THE SAME;
PROVIDING FOR THE CLASSIFICATION OF THE VARIOUS
EATING ESTABLISHMENTS IN THE CITY OF BEAUThIONT
TOGETHER WITH THE METHOD AND MANNER OF SUCH
CLASSIFICATION, AND THE REQUIREMENTS OF THE
EATING ESTABLISHMENTS IN EACH CLASS; PROVIDING
FOR LICENSE FEES AND THE MANNER OF COMPUTING THE
SAME; PROVIDING THAT CERTAIN PERSONS EMPLOYED IN
FOOD ESTABLISHMENTS PROCURE HEALTH CERTIFICATES
TOGETHER WITH THE MANNER AND REQUIREMENTS OF SUCH
CERTIFICATES; PROVIDING A PENALTY FOR VIOLATIONS
HEREOF; PROVIDING THAT THE DIRECTOR OF SANITATION
MAY REVOKE LICENSES ISSUED HEREUNDER UNDER CERTAIN
CONDITIONS AND PROVIDING FOR AN APPEAL TO THE
CITY COI''MISSION; PROVIDING THAT IF A PORTION HEREOF
BE HELD INVALID IT SHALL NOT AFFECT THE OTHER
PORTIONS OF THIS ORDINANCE AND REPEALING ALL
ORDINANCES IN CONFLICT HEREWITH.
BE IT ORDAINED BY THE CITY COMMISSION OF THE
CITY OF BEAUMONT:
DEFINITIONS.
A Food Products Establishment is hereby defined
as an eating establishment where food of any kind is pre-
pared for sale or sold for public consumption on the pre-
mises and shall be taken to mean Restaurants, Cafes, Cafe-
terias, Luncheonettes, Hotel Dining Rooms, Soft Drink
Stands and Hamburger Stands.
A Restaurant is an eating establishment where
food is prepared and served to patrons at tables and
counters or at tables only.
A Short Order Cafe is an eating establishment
where food is prepared and served to patrons at a counter.
A Cafeteria is an eating place where food is
prepared and on display and is served directly to patrons
as selected, patrons serving themselves entirely or in part.
Luncheonette is an eating establishment in which
a limited variety of food is prepared and served directly
from hot or chilled containers to patrons at a counter.
Sandwich Stand is an eating establishment at
which such type of food as sandwiches, "hamburgers",
"barbecue", "coney islands", "hot dogs", and "frank-
furters11, etc. form a majority of the food served.
An Employee is a person who handles food during
the course of its preparation or service, or who comes in
contact with the compartments, units or dishes in which it
is stored, prepared or served. This is intended to include
the proprietor or any member of his family, who occasionally
or incidentally acts in the capacity of a bona fide
employee.
Director of Sanitation shall be taken to mean
the Director of Sanitation of the City of Beaumont in
person, or his authorized representative.
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LICENSE:
It shall be unlawful for any person, firm or
corporation to operate an eating establishment in the City
of Beaumont, who does not possess an unrevoked license from
the Director of Sanitation, and in whose place of business -
such license is not posted in a conspicuous place. This
section shall apply to temporary or itinerant, as well as
to permanently established places of business.
Such licenses shall be furnished by the Director
of Sanitation upon written application by the owner or
operator of the eating establishment when and not before -
the Director of Sanitation has satisfied himself that at
least the minimum requirements of this ordinance have
been complied with, and the applicant has paid the stipu--
lated fee to the City Tax Collector as hereinafter pro-
vided.
The written application for a license shall
state the name and residence of the applicant, if an
individual, or of all members of the firm, if an associa-
tion or partnership, the name and residence of the applicant,
its officers and directors, if a corporation, the location
and description of the premises where such food products
establishment is to be maintained and list of the names
of all employees of said establishment.
After a license has been issued and the applicant
has operated his establishment for a period of seven (7)
days, the Director of Sanitation shall re -inspect the
premises and score the establishment,.both as to equipment
and methods employed. The proper grade shall then be
assigned and a Sanitary Record Card then to be issued,
and shall be inimediately'displayed in such place as the
Director of Sanitation may designate. It shall be a
violation of -this ordinance to remove, alter, deface,
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direction of the Director of Sanitation. It shall further-
more be a violation of this ordinance if a food products
establishment fails to notify the Director of Sanitation
within twenty-four (24) hours of any alteration, removal,
defacement or destruction of its Sanitary Record Card.
The Sanitary Record Card and license shall be
enclosed in a substantial frame provided with a glass
front, and removable back, and size to be designated by
the Director of Sanitation, said Sanitary Record Card,
the frame, glass and back shall be provided at the expense
of the Health Department of the City of Beaumont.
Such a license may be revoked by the Director
of Sanitation upon the violation by the holder of any of
the terms of this or any other Health Ordinance of the
City of Beaumont, provided that the holder of said revoked
license shall have the right of appeal to the City
Commission of the City of Beaumont as hereinafter provided.
SECTION 3.
KITCHEN:
(A) A
kitchen or .place
where food is
prepared shall_
be separate
from dining room,
and no food
shall be served
to patrons in any part of the kitchen.
(B) Natural and artificial light in the kitchen
shall be sufficient and adequate for all purposes of
cooking and scullery work, and for the avoidance of deep
shadows.
(C) Ventilation must be sufficient to remove any
and all gas, smoke, fumes or odors.
(D) Well constructed metal hoods shall be installed
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(E) Walls, ceilings and floors in every i�cizcnen,
pantry and storage room must be kept clean and in good
condition at all times.
(F) The walls and ceilings must be smooth and built
of a light colored tile, or other impervious material,
painted with a light colored paint.
The floor of the kitchen must be constructed of
an impervious material and be whole and sound and shall
be properly drained.
(G) The kitchen shall be equipped with hot and cold
running water.
(H) All liquid waste shall be disposed of in accord-
ance with the Plumbing Code of the City of Beaumont, or,
when outside of a sewer district, in a manner approved
by the Director of Sanitation.
(I) The doors, windows and any other openings to the -
exterior shall be adequately screened with wire screen
not coarser than 16 meshes to the inch.
(J) Screen doors shall be equipped with self-closing
devices, and shall open outward.
(K) No cats or dogs or other domestic animals shall,-
be permitted in the kitchen or storage rooms.
TOILET AND HAND WASHING FACILITIES:
(A) Separate toilets must be provided for the male
and female employees; said toilets to be convenient of
access and shall conform -to the specifications of the laws
of the State of Texas and ordinances and Sanitary Codes
of the City of Beaumont.
(B) Toilets shall not open directly into the kitchen
or into any room in which food is prepared, stored or served.
(C) Every toilet room and toilet compartment must be
well lighted at all times and must be well ventilated and
rooms must be in good repair at all times and in clean
condition.
(E) A plainly printed sign shall be posted in the
toilet directing employees in the food products establish-
ment to thoroughly wash their hands before resuming work,
after having used the facilities provided in the toilet.
(F) Hand washing -facilities must be provided in or
near the toilet.
These facilities shall not be used for washing
vegetables, utensils or dishes.
i
(G) Soap must be furnished employees for washing
hands, and must be available where hand washing facilities
are provided, and all employees shall wash their hands with
clean water and soap before beginning work, after using
toilets, and at other times when necessary.
(H) Paper towels shall be provided for in all wash ,
rooms and at or near other places where hand washing
facilities exist.,
SECTION 4.
LOCKER ROOM:
(A) Employees must change outer garments worn on the
streets, when reporting for work.
(B) A locker room on space separate from the kitchen
shall be provided for the use of employees in changing
from their street clothes, and all street clothes are to
remain in said locker room.
(C) The locker room shall not be used for the
preparation or storage of food. ,
(D) All employees handling food must wear caps or
headbands.
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All supplies shall be stored in a room or space
separate from that in which food is prepared.
SECTION 6.
EQUIPMENT:
(A) Surfaces upon which food is prepared or served
or washed shall be impervious to liquids.
(B) Dish cupboards shall be provided for the storage
of dishes, plates, cups and saucers, between uses.
SECTION 7.
DISPOSAL OF GARBAGE:
(A) All garbage or kitchen refuse must be kept•in
water tight metal vessels provided with close fitting
metal covers of a capacity each of not less than five ,(5)
gallons, nor more than twenty (2 0) gallons.
(B) Dry rubbish and miscellaneous wastes must/be
kept in containers of substantial construction provided
with close fitting covers of a capacity of not less than
fifteen (15) gallons, nor more than thirty (30) gallons.
(C) Sufficient garbage and rubbish vessels must be
provided to take care of the peak garbage and rubbish
out -put.
(D) All garbage and rubbish must be deposited in
garbage and rubbish vessels immediately after same is -
produced.
(E) No garbage shall be deposited in rubbish vessels
and no rubbish shall be deposited in garbage vessels.
(F) All garbage and refuse vessels shall be dis-
infected daily with a solution satisfactory to the Director
of Sanitation.
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(A) The dining room shall be housed in a building
of permanent construction.
(B) The floors, walls and ceilings shall be of tight
sound material, consistingo
m
et
f a1, tile, concrete, or
other impervious material.
(C) All openings to the exterior shall be well
screened with screen wire of not more than 16 meshes to
the inch. Screen doors shall open outwards and must be
Provided with self-closing devices, and these must be
kept in good working order.
(D) The dining room shall be a room in which the.
principal function shall be the serving of prepared foods
to patrons to be consumed on the premises.
(E) No door or exit from the dining -room shall open
directly into living or sleeping quarters.
(F) The dining room must be kept free of flies,
mosquitoes and all insects, vermin and rodents.
(G) All foods displayed in the dining room shall be
kept in cases°protected from dust, flies, insects and ro-
dents.
(H) Dining rooms shall not be swept or dusted while
food is being served, nor so swept or dusted that dust may
settle on food or beverages. Dry sweeping is forbidden.
(I) Counter and table tops on which foods are prepared
or served shall be impervious to liquids.
(J) Underpads and tablecloths when used, must be
kept clean and sanitary.
(K) Cloth napkins shall be used only once before
being re -laundered.
(L) The use of cracked glasses, cups, plates and
other crockery is forbidden.
clean.
(N,) Cupboards shall be provided for the storage of
dishes, plates, cups, saucers, glassware, silverware and
other utensils between uses.
(0) Dirty dishes and utensils must be carried from the
dining room in trays or other devices having non-leakable
bottoms.
(P) Paper vessels may be used in place of glassware,
porcelain cups, plates, etc., in the serving of food, but
such paper vessels shall be used only once and then dis-
posed of in a sanitary manner.
(Q) All paper vessels and straws furnished to patrons
shall be kept in covered dust and fly -proof containers.
(R) Employees and proprietors shall not use tobacco
while occupied in preparing or serving food.
(S) Cracked ice shall be handled only with a suitable
scoop or utensil and not with the hands.
(T) Butter, after having been prepared for service
to patrons, shall not be handled with the hands, but with
suitable utensils.
(U) Food which has been partly used by a patron shall
not be re -used or re -sold. This provision, however, -shall
not be intended to cover the use of condiments or other
seasonings in separate containers, which may be used by
more than one person.
(V) Milk shall be served from the original containers.
(W) Storage of bottled, canned beverages and foods
shall not be submerged in water or brine in compartments
or cold storage cabinets unless such brine contains not
less than 50 parts per million of free or residual chlorine.
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STERILIZATION OF DISHES AND UTENSILS:
(A) WASHING BY HAND:
1. An adequate amount of soap or other detergent
sufficient to remove grease shall be used.
2. The temperature of the soapy wash water shall be
at least 110 degrees F.
3. The soapy wash water shall be changed at frequent
intervals and at no time shall it have a bacteriological
count in excess of 50,000 organisms per c. c., nor shall
it have in suspension gross food particles.
4. After the eating and drinking utensils, dishes and
table ware and kitchen utensils have been washed, they
shall then be placed in either a disinfectant tank of
water or given a chlorine bath.
a. The disinfectant tank of water shall be of
a temperature of not less than 170 degrees F.
and dishes and utensils shall remain in the
disinfectant water for a period of not less than
one minute.
b. Chlorine Bath: Chlorine.content of the
solution must be between 50 and 200 parts per
million and the solution shall be maintained at
a warm temperature and washed utensils and
dishes shall remain in the chlorine bath for a
period of not less than five minutes.
(B) WASHING BY MACHINE:
1. The temperature of the soapy water and the rinse
water shall not be less than 170 degrees F.
2. An adequate amount of soap or detergent suffi-
cient to remove grease shall be used.
3. The dishes and utensils shall be thoroughly
rinsed in fresh clean water.
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after being sterilized, only clean sanitary cloths shall
be used.
SECTION 10.
CLASSIFICATION AND GRADES:
(A) Grade "A" Restaurants shall conform with all
specifications outlined in this ordinance.
(B) The score of Grade "A" Restaurants as found
by using the official score card of the Health Department,
shall be not less than 90.
(C) Grade "B" Restaurants shall conform with
specifications of Grade "A" Restaurants with the exception
of the following:.
1. The change of atmosphere in the kitchen
shall be sufficiently frequent and rapid to
avoid the accumulation of smoke, fumes or
odors.
2. All supplies shall be stored in a
manner insuring their proper protection
from contamination, in a space separated
from that in which food_is prepared.
3. Dirty dishes andv4tensils must be
carried from the dining room in trays
or other devices having non-leakable
bottoms.
4. Bottled and canned beverages and foods
shall not be submerged in water or brine
in compartments in refrigerators or cold
storage cabinets, unless such brine or
water contains at least 50 parts per million
of free or residual chlorine.
(D) Grade "B" Restaurants scores shall be not less
than 80.
(E) Grade "C" Restaurants shall conform to all
specifications of Grade t'B" Restaurants, except as follows:
1. The floor of the kitchen shall be con-
structed of impervious material and shall
be whole and sound, shall be properly drained
and shall be kept clean.
2. Each food products establishment shall
provide a sufficient number of garbage and
establishment or employee thereof to deposit
in any vessel or vessels used for garbage
any rubbish or miscellaneous wastes, or to
deposit in any vessels used for rubbish and
miscellaneous wastes, any garbage.
The dining room must be kept free of flies,
mosquitoes, insects, vermin and rodents.
Dining rooms shall not be swept or dusted
while food is being served, nor so swept or
dusted that dust may settle on food or
beverages.
Dry sweeping is forbidden.
(F) The score of Grade "C" Restaurants shall be not
less than '70.
SHORT ORDER CAFES:
Short Order Cafes shall be divided into three
grades or classifications, "At', "B", and "C". The
specifications and numerical scores for the three grades
shall be identical with the specifications and numerical
scores for the three grades of Restaurants, except that
food may be prepared in the room or space in which it is
served.
CAFETERIAS:
Cafeterias shall be divided into three grades
or classifications, "A", "B", and "C". The specifications
and numerical scores for the three grades of Cafeterias
shall be identical with the three grades of Restaurants.
LUNCHEONETTES:
Luncheonettes shall be divided into three
grades or classifications, "At', "Brr, and "C' 1., and 'the
specifications and numerical scores for the housing,
kitchen, surroundings and employees for the three grades
of Luncheonettes shall be identical with the specifications
and numerical scores for the three grades of Restaurants$
except that the hand washing of dishes and utensils,
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SANDWICH STANDS:
For the purpose of this ordinance the term or
definition -of Sandwich Stands shall include lunch counters
at taverns
or saloons.
Sandwich Stands shall be divided into three
grades or
classifications, "A", "B" and 'IC11.
(A)
Grade "A" Sandwich Stands shall comply with the
following
specifications:
1. The space in which it is housed shall be
of permanent construction and shall have
whole, sound floors of wood or more permanent
construction and shall be such as to afford
protection from rain.
2. The natural and artificial lighting shall
be sufficient and adequate for all purposes
of cooking, serving and eating and drinking
of the food sold therein.'
3. All interior surfaces shall be painted
with light colored paint at least once every
year and shall be kept clean and sanitary at
all times.
4. An ample supply of hot and cold running
water shall be available for all needs.
5. All establishments shall be equipped with
a sink. Waste disposal shall conform in all
respects to the ordinances of the City of
Beaumont.
6. Separate toilet facilities shall be
provided for male and female employees.
7. Toilets shall not open directly into
any part of the Sandwich Stand.
8. Hand washing facilities shall be provided.
9. Soap and individual towels shall be
provided at or near the hand washing facilities.
10. Table tops and work boards on which food
is prepared or served, must be impervious to
liquids. Dishes and utensils must be
sterilized, as provided in Section 9 of this
ordinance.
11. Properly constructed and vented hoods
must be installed over hot plates, waffle
irons and stoves.
12. Adequate refrigeration--shall'be maintained
so as to prevent spoilage of food stuffs.
13. Bottled and canned beverages shall not
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14. Raw and unwrapped.foods shall be protected
from contamination by dust, flies, vermin or
unnecessary contact.
15. All stationary surfaces, soda fountains
and interior of ice boxes and storage places,
cooking surfaces and ware and service imple-
ments and ware shall be clean.
16. There shall be Freedom from vermin and
rodents, that'is, rats, mice, roaches and flies.
17. No part of the stand nor any opening
directly into it, shall be used for sleeping
and domestic purposes.
18. Garbage shall be disposed of in a manner
identical as that specified under Section 7 of
this ordinance.
19. The establishment and premises shall be
entirely free of unnecessary rubbish, such as
papers, empty containers, etc.
20. All employees, while on duty, shall wear
clean outer garments and shall wear caps or
head bands; when handling, preparing or
serving food, all employees shall have clean
hands and persons.
y 21. The use of tobacco by proprietors and
employees while occupied in the preparation
or serving of food is forbidden.
Grade "A" Sandwich Stands must score not less than
85,according to the official score card of the Health Department.
(B) Grade "B" Sandwich,,Stands must comply with all
provisions outlined for Grade "A" Sandwich Stands and must
score not less than 75 on the official\ score card of the
Health Department.
(C) Grade "C" Sandwich Stands must score not less than
65 according to the official score card of the Health Department.
LICENSE FEE:
SECTION 11.
Upon approval of the application as filed with the
Director of Sanitation, and after the applicant has
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hereinafter specified, the Director of Sanitation shall
issue to the applicant a license or permit.
The amount of the license shall be deterinined
as follows:
In establishments having from One (1)
to Ten (10) stools or chairs,.0.009..8010.00
In establishments having from Eleven
(11) to Twenty (20) stools or ehairs..$15.00
In establishments having from Twenty-one
(21) to Thirty (30) chairs or stools..$20.00
In establishments having from Thirty
one (31) to Fifty (50) stools
or chairs.............................525.00
In establishments having over
Fifty (50) stools or chairs......9.9.9630.00
i
In establishments having no
stools or chairs ......................510.00
1
j The annual license fee shall be chargeable on
i
all licenses issued after January 1st up to and including
July 31st of each year, and one-half the annual fee for
j license issued after August 1st and through December 31st
of each year; all licenses shall expire on December 31st
of each year.
It shall not be necessary for any person, firm
or corporation operating temporary eating places or
i
drinking establishments in connection with school or church
socials or other similar affairs, to procure a license.as
herein provided, but the other provisions herein where
applicable shall be binding upon such establishments.
SECTION 12.
HEALTH CERTIFICATE:
Every person in a food products establishment
whose work brings him or her in contact with the production,
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shall hold a certificate from the City Health Officer
certifying to the fact that the said person has thereto-
fore within six (6) months filed with the Health Officers
a certificate signed by a legally licensed physician resid-
ing in Jefferson County and registered to practice therein,
stating that the said person has been physically examined
by him and that the said person does not have a venereal
disease in a communicable stage and that said person does
not have tuberculosis of an active type Which would be
considered dangerous to public health and that said person
is free from acute exanthemata or acute infectious or con-
tagious skin diseases or any other infectious or contagious
diseases considered dangerous to public health by the
examining physician' and stating further that a Wassermann
test has been executed by a -laboratory operating in the
City of Beaumont whose proficiency in mbLking tests required
for public health paziposes shall have been proven to the
satisfaction of the Health Officer. Such.certificate
shall be furnished free of charge by the City Health
Officer.
PENALTIES:
SECTION 13.
Every person, firm or corporation violating any
provision of this ordinance shall, upon conviction thereof,
be fined any sum not less than Five ($5.00) Dollars, nor
more than One Hundred ($100.00) Dollars; and providing
further that any individual, firm or corporation who shall
be convicted for a second offense under the provision of
this ordinance, shall be fined a sum not less than Twenty-
five (025.00) Dollars, nor more than Two Hundred (200.00)
Dollars; providing further where, for any offense under
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Y1.VV.L v -J,
State law shall be the penalty for such violation prescribed
by this ordinance; providing further that should such viola-
tion constitute a continuing nuisance, the Director of Sani�
tation may revoke any permit or license issued, after giving
five (5) days notice in writing to the holder of the permit
or license.
SECTI01l 14.
RIGHT OF APPI�AL-
Should the Director of Sanitation refuse or fail
to issue to an applicant any permit or license or should
the Director of Sanitation revoke any permit or "license
issued, the applicant or the holder of skid revoked permit
or license shall have the right to appeal to the City
Commission of the City of Beaumont within ten (10) days
from the date of the refusal of the Director of Sanitation
to issue such permit or license or within ten (10) days
from the date of the revocation of any permit or license
and said appeal shall be perfected by mailing a registered
letter addressed to the City Commission of the City of
Beaumont stating that an appeal from the ruling -and order
of the Director of Sanitation is desired. If an appeal
from such a decision of the Director of Sanitation is
perfected as herein provided, the said decision of said
officer shall not be suspended until passed upon by the
City Commission of the City of Beaumont. Upon receiving
said notice of appeal, the City Commission, as soon as
practicable thereafter, shall hear such appeal and
shb.11 either sustain' modify or reverse the decision of
the Director of Sanitation, and shall forthwith certify
its decision to said officer and to the applicant or holder
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of the revoked permit or license.
li,'t 1 4R+r
.
If no appeal is taken
from said decision of the Director of Sanitation, as pro-
vided herein, the said decision of the Director of Sanita-
tion shall be final.
SECTION 15.
If any section or provision of any section of
this ordinance be held to be void, ineffective or uncon-
stitutional, the holding of such section or provision of
any such section to be void, ineffective or unconstitutional,
for any cause whatever, shall not affect the validity of
the remaining sections and provisions of this ordinance.
SECTION 16.
All ordinances or parts of ordinances in
conflict herewith shall be and hereby are expressly repealed.
PASSED by the City Commission of the City of
Beaumont, this the �'�`'� day of� A. D.2 1939.
57
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MAYOR -