|
AN ORDINANCE AMENDING SECTION 2 OF CHAPTER 33 OF THE CHARLOTTESVILLE CITY
<br /> CODE OF 1945 ENTITLED "ZONING DISTRICTS".
<br />
<br />BE IT ORDAINED by the Council of the City of Charlottesville that Section 2 of Chapter 33
<br /> of the Charlottesville City Code of 1945, said section being the section of general zoning
<br /> ordinances establishing and defining classes of districts, be and the same is hereby amended
<br /> in the following respects:
<br />
<br />CHANGE NO. 1.
<br />
<br />That the following district, territory located with a district designated on the
<br /> building zone map of Charlottesville dated March 29, 1939, as an A-1 Residence District,
<br /> be changed to and designated as an A Residence District:
<br />
<br />The following lots designated and described on a plat of the subdivision known as
<br /> University Place fronting on Linden Avenue and Maple Street west of University Way, namely,
<br /> lots numbered one (1) to thirty-three (33) inclusive, including all of the area embraced
<br /> within the following lines "Beginning at the southeast corner of lot 8, thence with the
<br /> rear boundary of lots 1 to 8 inclusive, to the corner of lots 1 and 24, thence with the
<br /> rear boundary of lots 24, 25, and 26 to the corner of lots 26 and 27, thence with the rear
<br /> boundary of lot 27 to the corner of lots 27 and 28, thence with the rear boundary of lots
<br /> 28 to 33 inclusive, to the corner of lots 33 and 34, thence along the boundary of lots 33
<br /> and 34 to Linden Avenue, thence to the northeast corner of lot 23, thence with the north-
<br /> west boundary of University Way to the point of beginning".
<br />
<br />The said territory being also particularly described by a plat spread in the Ordinance
<br /> Book of the City of Charlottesville, where this ordinance is recorded and identified by
<br /> reference thereto.
<br />
<br />This ordinance shall be in full force from the date of its passage and all ordinances or
<br /> parts of ordinances in conflict herewith are hereby repealed.
<br />
<br />Adopted by the Council April 10, 1947
<br />
<br />Ayes: Mr. Adams, Mr. Gleason, Mr. Nash and Mr. Watson.
<br />
<br />Noes: None.
<br />
<br /> Clerk Signature
<br /> President Signature
<br />
<br />
<br />AN ORDINANCE REGULATING THE SALE, HANDLING, AND PRODUCTION OF MILK
<br /> AND MILK PRODUCTS
<br />
<br />BE IT ORDAINED by the Council of the City of Charlottesville as follows:
<br />
<br />Section 1. Definitions - The following definitions shall apply in the interpreta-
<br /> tion and the enforcement of this ordinance:
<br />
<br />A. Milk - Milk is hereby defined to be the lacteal secretion obtained by the complete
<br /> milking of one or more healthy cows, excluding that obtained within 15 days before and 5
<br /> days after calving or such longer period as may be necessary to render the milk practically
<br /> colostrum free; which contains not less than 8 per-cent of milk solids not fat, and not
<br /> less than 3¼ per-cent of milk fat.
<br />
<br />B. Milk fat or butter fat - Milk fat or butter fat is the fat of milk.
<br />
<br />C. Cream and sour cream - Cream is a portion of milk which contains not less than
<br /> 18 per-cent milk fat. Sour cream is cream the acidity of which is more than 0.20 per-cent,
<br /> expressed as lactic acid.
<br />
<br />D. Skimmed milk - Skimmed Milk is milk from which a sufficient portion of milk fat
<br /> has been removed to reduce its milk-fat percentage to less than 3¼ per-cent.
<br />
<br />E. Milk or skimmed-milk beverage - A milk beverage or a skimmed-milk beverage is a
<br /> food compound or confection consisting of milk or skimmed milk, as the case may be, to which
<br /> has been added a sirup or flavor consisting of wholesome ingredients.
<br />
<br />F. Buttermilk - Buttermilk is a product resulting from the churning of milk or
<br /> cream or from the souring or treatment by a lactic acid or other culture of milk, skimmed
<br /> milk, reconstituted skimmed milk, evaporated or condensed milk or skimmed milk, or milk or
<br /> skimmed-milk powder. It contains not less than 8 per-cent of milk solids not fat.
<br />
<br />G. Vitamin D milk - Vitamin D milk is milk the vitamin D content of which has been
<br /> increased by a method and in an amount approved by the health officer.
<br />
<br />H. Reconstituted or recombined milk and cream - Reconstituted or recombined milk
<br /> is a product resulting from the recombining of milk constituents with water, and which
<br /> complies with the standards for milk fat and solids not fat or milk as defined herein.
<br /> Reconstituted or recombined cream is a product resulting from the combination of dried
<br /> cream, butter, or butter fat with cream, milk, skimmed milk or water.
<br />
<br />I. Goat milk - Goat milk is the lacteal secretion, free from colostrum, obtained
<br /> by the complete milking of healthy goats, and shall comply with all the requirements of
<br /> this ordinance. The word "cows" shall be interpreted to include goats.
<br />
<br />J. Homogenized milk - Homogenized milk is milk which has been treated in such
<br /> manner as to insure break-up of the fat globules to such an extent that after 48 hours
<br /> storage no visible cream separation occurs on the milk and the fat percentage of the
<br /> top 100 cc. of milk in a quart bottle, or of proportionate volumes in containers of
<br /> other sizes, does not differ by more than 5 percent of itself from the fat percentage
<br /> of the remaining milk as determined after thorough mixing.
<br />
<br />K. Milk products - Milk products shall be taken to mean and include cream, sour
<br /> cream, homogenized milk, goat milk, vitamin D milk, buttermilk, skimmed milk, re-
<br /> constituted or recombined milk and cream, milk beverages, skimmed-milk beverages, and
<br /> any other product made by the addition of any substance to milk or any of these products
<br /> and used for similar purposes and designated as a milk product by the health officer.
<br />
<br />L. Pasteurization - The terms "pasteurization", "pasteurized", and similar terms
<br /> shall be taken to refer to the process of heating every particle of milk or milk products
<br /> to at least 143° F., and holding at such temperature for at least 30 minutes, or to at
|