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.(f) The fee for a delicatessen shop perm.L' s:alt to and i.c f y,..cd inthe sum of Ten Dollars ($10.00) per year or any portion thereof. <br /> Section 3. WHOLESALE MEAT AND FISH DEALER'S LICENSE M.NT) FEE. <br /> (a) It shall be unlawful for any person to open up, conduct, manage, operate <br /> or maintain a wholesale meat and fish shop, or to sell or dispose of any <br /> meat or fish without first having obtained and being the owner and <br /> holder of, and having posted and displayed in a conspicuous place in <br /> said shop, a valid and subsisting wholesale meat and fish dealer's <br /> license, authorizing the person therein named to conduct and operate a <br /> wholesale meat and fish shop in and upon the premises therein described, <br /> or to sell at wholesale. <br /> (b) The fee for such wholesale meat and fish dealer's permit shall be and is <br /> hereby fixed in the sum of Fifty Dollars ($50.00) per year or fractional <br /> portion thereof. <br /> Section 4. RESPONSIBLE PERSON ON DUTY. <br /> Any retail meat and fish shop and wholesale meat and fish dealer shall at <br /> all times in which customers are permitted to purchase meat and fish <br /> (including pre-packaged fresh meat), keep a responsible person in charge <br /> who is familiar with the safe and sanitary handling of fish and meat. <br /> Said person shall at all times be in possession of a valid health card, <br /> He shall remove immediately, any pre-packaged meat upon which the wrappir4 <br /> is torn or broken. <br /> Section 5. REGULATIONS GOVERNING MEAT ESTABLISHMENTS. <br /> (a) Every meat establishment shall contain adequate dressing space, toilet <br /> rooms conforming to the requirements of the applicable Building Codes, <br /> lavatory facilities with running hot and cold water, soap, and sanitary <br /> towels in or adjacent to toilet rooms in the building, all of which shall <br /> be inspected and approved by the Health Officer. <br /> (b) Every meat establishment shall be maintained in a sanitary condition, sha. <br /> be free from flies, rats, mice, and vermin, and free from obnoxious odors <br /> Floors of all rooms shall be free from cracks, shall be smooth, and <br /> easily cleaned. <br /> (c) Every meat establishment which is equipped with meat hook, and all racks, <br /> stands, meat blocks, tables, containers, knife cleats or holders, trucks <br /> and other equipment and appliances which come in contact with edible <br /> products, shall be constructed of metal or other material approved by the <br /> inspector, and shall be kept clean and rust resistant. All knives, <br /> knifeholders, saws, cleavers, meat blocks, scales, meat choppers, grinder <br /> or cutters, and other instruments and materials shall be thoroughly <br /> cleaned prior to closing the business day. <br /> (d) Every meat establishment shall be equipped with an adequate sink, the siz( <br /> and location of which is approved by the inspector and -hich shall be <br /> properly installed in accordance with. applicable Plumt ..g Codes. The sink <br /> shall be supplied with hot water not less than one hun(14.ed seventy degree <br /> (1700) above zero Fahrenheit temperature. Splash backs shall be applied <br /> to backs of sinks and at ends where sink section fit against a wall or <br /> ends of counters. Such splash backs shall be sealed water tight to the <br /> working surface of the sink section. All interior angles shall be smooth <br /> and each shall have a minimum radius of 1/16 inch. Drain boards shall hav <br />