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Article 10: Definitions
<br /> Section 10.1: Definitions
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<br />Orange County, North Carolina – Unified Development Ordinance Page 10-38
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<br />A document and map, submitted as a part of a Major Subdivision, Class A Special Use Permit application
<br />or a Major Subdivision, Conditional District Atlas Amendment with SUP application, that sets forth, in
<br />detail, the location of and the proposed methods for:
<br />a) Protection of natural resources (i.e. habitat maintenance, existing vegetation, and mitigation of
<br />environmentally sensitive areas),
<br />b) Ownership and maintenance of open spaces (common open space, proposed conservation
<br />easements, and landscape buffers)
<br />c) Provision of services (solid waste management to include recycling, storm water management
<br />(temporary and permanent), irrigation systems to include the source of water,
<br />d) The handling of land clearing debris.
<br />Restaurant
<br />An establishment whose principal business is the sale of food and beverages to the customer in a ready-
<br />to-consume state, and whose design or principal method of operation includes one or both of the
<br />following:
<br />a) Customers, normally provided with an individual menu, are served their foods and/or beverages
<br />by a restaurant employee at the same table or counter at which said items are consumed.
<br />b) A cafeteria style setting is provided where food, and/or beverages are consumed within the
<br />restaurant structure.
<br />Restaurant, Carry-Out
<br />An establishment whose principal business is the sale of food and beverages to the customer in a ready-
<br />to-consume state, and whose design or method of operation includes the following characteristics:
<br />a) Foods and beverages within the restaurant building, within a motor vehicle parked upon the
<br />premises, or at other facilities on the premises outside the building, is posted as being prohibited
<br />and such prohibition is strictly enforced by the restaurateur.
<br />b) Foods and beverages are usually served in edible, paper, plastic or other disposal containers.
<br />Restaurant, Drive-In
<br />An establishment whose principal business is the sale of food, and beverages to the customer in a ready-
<br />to-consume state, and whose design, method of operation, or any portion of whose business includes
<br />one or both of the following characteristics:
<br />a) Food and beverages are served directly to the customer in a motor vehicle by a carhop or by
<br />other means which eliminate the need for the customer to exit the motor vehicle.
<br />b) The consumption of foods and beverages within a motor vehicle parked upon the premises, or at
<br />other facilities on the premises outside the restaurant building, is allowed, encouraged or
<br />permitted.
<br />Retail, Class 1
<br />Retail trade, sales, & rental of durable and convenience goods, merchandise & equipment, including mail
<br />order houses, where no adverse impacts occur beyond immediate space occupied by the building;
<br />operations are designed to attract & serve few customers or clients on premises other than employees of
<br />the principle use; there is a low volume of traffic generated (0-200 Trips/Day); and all operations are
<br />conducted entirely within a fully enclosed building with no outside storage.
<br />Retail, Class 2
<br />Retail trade, sales, & rental of durable and convenience goods, merchandise & equipment, including mail
<br />order houses, where no adverse impacts occur beyond the boundaries of the lot where the use is located
<br />and there is a medium volume of traffic generated (200-800 Trips/Day).
<br />Retail, Class 3
<br />Retail trade, sales, & rental of durable and convenience goods, merchandise & equipment, including mail
<br />order houses, where no adverse impacts occur beyond the boundaries of the zoning district and there is a
<br />high volume of traffic generated (more than 800 Trips/Day).
<br />Retail Use
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