CC WORKSESSION 01292008 - Laserfiche WebLink

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Subd. 5. Dwelling. Building, or portion thereof, designed or used predominantly for residential occupancy of a continued nature, including 1- family dwellings, 2- family dwellings, apartment buildings and rooming units, but excluding hotels and motels. Subd. 6. Dwelling Unit. A single residential accommodation intended for use as a domicile for one family. Where a private garage is structurally attached, it will be considered as part of the building in which the dwelling unit is located. Subd. 7. Family or Household. One person or two or more persons each related to the others by blood, marriage, adoption, or foster care, or a group of not more than the owner or a residence plus three persons not so related occupying the residence and maintaining a common household and using common cooking and kitchen facilities. Subd. 8. Toilet. A toilet, with a bowl and trap made in one piece, which is connected to the City water and sewer systems or other approved water supply. Subd. 9. Garbage, Putrescible animal and vegetable wastes resulting from the handling, preparation, cooking, or consumption of food. Subd. 10. Habitable Building. Any building or part thereof that meets minimum standards for a dwelling. Subd. 11. Habitable Room. Room or enclosed floor space used or intended to be used for living, sleeping, cooking, or eating purposes, excluding bathrooms toilet rooms, laundries, furnace rooms, unfinished basements, (those without required ventilation, required electric outlets and required exits), pantries utility rooms of less than 50 square feet of floor space, foyers, communicating corridors, stairways, closets, storage spaces, and workshops, hobby and recreation areas in parts of the structure below ground level or in attics. Subd. 12. Heated Water. Water heated to a temperature of not less than 120 degrees Fahrenheit, or such lesser temperature required by government authority, measured at faucet outlet. Subd. 13. Kitchen. A space which contains a sink with counter working space, adequate space for installing cooking and refrigeration equipment, and adequate space for the storage of cooking utensils. Subd. 14. Occupant. Any person (including owner or operator) living, sleeping, cooking and eating in a dwelling unit or living and sleeping in a rooming unit. Subd. 15. O erator. The owner or agent who has charge, care, control, or management of a building, or part thereof, in which dwelling units or rooming units are let. Subd. 16. Owner. Any person who owns a dwelling. Any person representing an owner must comply with the provisions of this Section 1335 to the same extent as the owner. 1/4/2008 13 -2