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Utah Administrative Code (Current through November 1, 2019) |
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R81. Alcoholic Beverage Control, Administration |
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R81-4A. Restaurant Liquor Licenses |
| R81-4A-1. Licensing |
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(1) Restaurant liquor licenses are issued to persons as defined in Section 32B-1-102(74). Any contemplated action or transaction that may alter the organizational structure or ownership interest of the person to whom the license is issued must be submitted to the department for approval prior to consummation of any such action to ensure there is no violation of Sections 32B-5-310. |
| R81-4A-2. Application |
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(1) No license or sublicense application will be included on the agenda of a monthly commission meeting for consideration for issuance of a restaurant license until: (a) The applicant has first met all requirements of Sections 32B-1-304 (qualifications to hold the license), and 32B-5-201, -204, and 32B-6-204 (submission of a completed application, payment of application and licensing fees, written consent of local authority, copy of current local business license(s) necessary for operation of a full service restaurant, evidence of proximity to certain community locations, a bond, a floor plan, and public liability and liquor liability insurance); 32B-6-206 (requirements for a master full service restaurant license); and (b) the department has inspected the restaurant premise(s). (2)(a) All application requirements of Subsection (1)(a) must be filed with the department no later than the 10th day of the month in order for the application to be included on that month's commission meeting agenda unless the 10th day of the month is a Saturday, Sunday, or state or federal holiday, in which case all application requirements of Subsection (1)(a) must be filed on the next business day after the 10th day of the month. (b) An incomplete application will be returned to the applicant. (c) A completed application filed after the deadline in Subsection (2)(a) will not be considered by the commission that month, but will be included on the agenda of the commission meeting the following month. (3) Subsection (1)(a) does not preclude the commission from considering an application for a conditional restaurant license under the terms and conditions of 32B-5-205. (4) Applicants may apply for a Master Full Service Restaurant License as defined by 32B-6-206 so long as five or more locations are indicated as sublicenses on the application. (a) The five locations must be owned by the same person or entity. (b) Locations that do not already have a full service restaurant license must meet all requirements for licensing as a full service restaurant under subsection (1). (c) Once the master license is granted, the licensee may add additional locations by filing an application approved by the department demonstrating that the location meets all application requirements under section (1). |
| R81-4A-3. Bonds |
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No part of any corporate or cash bond required by Section 32B-5-204 and 32B-6-204(4), may be withdrawn during the time the license is in effect. If the licensee fails to maintain a valid corporate or cash bond, the license shall be immediately suspended until a valid bond is obtained. Failure to obtain a bond within 30 days of notification by the department of the delinquency shall result in the automatic revocation of the license. |
| R81-4A-4. Insurance |
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Public liability and dram shop insurance coverage required in Section 32B-5-201(2)(j) must remain in force during the time the license is in effect. Failure of the licensee to maintain the required insurance coverage may result in a suspension or revocation of the license by the commission. |
| R81-4A-5. Restaurant Liquor Licensee Liquor Order and Return Procedures |
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The following procedures shall be followed when a restaurant liquor licensee orders liquor from or returns liquor to any state liquor store, package agency, or department satellite warehouse: (1) The licensee must place the order in advance to allow department personnel sufficient time to assemble the order. The licensee or employees of the licensee may not pick merchandise directly off the shelves of a state store or package agency to fill the licensee's order. The order shall include the business name of the licensee, department licensee number, and list the products ordered specifying each product by code number and quantity. (2) The licensee shall allow at least four hours for department personnel to assemble the order for pick-up. When the order is complete, the licensee will be notified by phone and given the total cost of the order. The licensee may pay for the product in cash, company check or cashier's check. (3) The licensee or the licensee's designee shall examine and sign for the order before it leaves the store, agency or satellite warehouse to verify that the product has been received. (4) Merchandise shall be supplied to the licensee on request when it is available on a first come first serve basis. Discounted items and limited items may, at the discretion of the department, be provided to a licensee on an allocated basis. (5)(a) Spirituous liquor may be returned by the licensee for the original purchase price only under the following conditions: (i) the bottle has not been opened; (ii) the seal remains intact; (iii) the label remains intact; and (iv) upon a showing of the original cash register receipt. (b) A restocking fee of 10% shall be assessed on the entire amount on any returned spirituous liquor order that exceeds $1,000. All spirituous liquor returned that is based on a single purchase on a single cash register receipt must be returned at the same time at a single store, package agency, or satellite warehouse location. (b) Wine and beer may not be returned by the licensee for the original purchase price except upon a showing that the product was spoiled or non-consumable. |
| R81-4A-6. Restaurant Liquor Licensee Operating Hours |
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Allowable hours of liquor sales shall be in accordance with Section 32B-6-205(6). However, the licensee may open the liquor storage area during hours otherwise prohibited for the limited purpose of inventory, restocking, repair, and cleaning. |
| R81-4A-7. Sale and Purchase of Alcoholic Beverages |
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(1) The restaurant shall maintain at least 70% of its total business from the sale of food pursuant to Section 32B-6-205(7). (a) The restaurant shall maintain records separately showing quarterly expenditures and sales for beer, heavy beer, liquor, wine, set-ups, and food. These shall be available for inspection and audit by representatives of the department, and maintained for a period of three years. (b) If any inspection or audit discloses that the sales of food are less than 70% for any quarterly period, the department shall immediately put the licensee on a probationary status and closely monitor the licensee's food sales during the next quarterly period to determine that the licensee is able to prove to the satisfaction of the department that the sales of food meet or exceed 70%. Failure of the licensee to provide satisfactory proof of the required food percentage within the probationary period shall result in issuance of an order to show cause by the department to determine why the license should not be revoked by the commission. |
| R81-4A-8. Liquor Storage |
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Liquor bottles kept for sale in use with a dispensing system, liquor flavorings in properly labeled unsealed containers, and unsealed containers of wines poured by the glass may be stored in the same storage area of the restaurant as approved by the department. |
| R81-4A-9. Alcoholic Product Flavoring |
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Restaurant liquor licensees may use alcoholic products as flavoring subject to the following guidelines: (1) Alcoholic product flavoring may be utilized in beverages only during the authorized selling hours under the restaurant liquor license. Alcoholic product flavoring may be used in the preparation of food items and desserts at any time if plainly and conspicuously labeled "cooking flavoring". (2) No restaurant employee under the age of 21 years may handle alcoholic product flavorings. |
| R81-4A-10. Table, Counter, and "Grandfathered Bar Structure" Service |
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(1) A wine service may be performed by the server at the patron's table, counter, or "grandfathered bar structure" for wine either purchased at the restaurant or carried in by a patron. The wine may be opened and poured by the server. (2) Beer and heavy beer, if in sealed containers, may be opened and poured by the server at the patron's table, counter, or "grandfathered bar structure". |
| R81-4A-12. Menus; Price Lists |
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(1) Contents of Alcoholic Beverage Menu. (a) Each licensee shall have readily available for its patrons a printed alcoholic beverage price list, or menu containing current prices of all mixed drinks, wine, beer, and heavy beer. This list shall include any charges for the service of packaged wines or heavy beer. (b) Any printed menu, master beverage price list or other printed list is sufficient as long as the prices are current and it meets the requirements of this rule. (c) Customers shall be notified of the price charged for any packaged wine or heavy beer and any service charges for the supply of glasses, chilling, or wine service. (d) A licensee or his employee may not misrepresent the price of any alcoholic beverage that is sold or offered for sale on the licensed premises. |
| R81-4A-13. Identification Badge |
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Each employee of the licensee who sells, dispenses or provides alcoholic beverages shall wear a unique identification badge visible above the waist, bearing the employee's first name, initials, or a unique number in letters or numbers not less than 3/8 inch high. The identification badge must be worn on the front portion of the employee's body. The licensee shall maintain a record of all employee badges assigned, which shall be available for inspection by any peace officer, or representative of the department. The record shall include the employee's full name and address and a driver's license or similar identification number. |
| R81-4A-14. Brownbagging |
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When private events, as defined in 32B-1-102(77), are held on the premises of a licensed restaurant, the proprietor may, in his or her discretion, allow members of the private group to bring onto the restaurant premises, their own alcoholic beverages under the following circumstances: (1) When the entire restaurant is closed to the general public for the private event, or (2) When an entire room or area within the restaurant such as a private banquet room is closed to the general public for the private event, and members of the private group are restricted to that area, and are not allowed to co-mingle with public patrons of the restaurant. |
| R81-4A-15. Grandfathered Bar Structures |
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(1) Authority 32B-1-102; 32B-6-202; and 32B-6-205.3. (2) The purpose of this rule is to define terms for full service restaurant licenses as required by 32B-6 Part 2. (3) Definitions. (a) "Actively engaged in the construction of the restaurant" for purposes of 32B-6-202(1)(a)(ii)(A)(I) means that: (i) a building permit has been obtained to build the restaurant; and (ii) a construction contract has been executed and the contract includes an estimated date that the restaurant will be completed; or (iii) work has commenced by the applicant on the construction of the restaurant and a good faith effort is made to complete the construction in a timely manner. (b) "remodels the grandfathered bar structure" for purposes of 32B-6-202(1)(b) means that: (i) the grandfathered bar structure has been altered or reconfigured to: (A) extend the length of the existing structure to increase its seating capacity; or (B) increase the visibility of the storage or dispensing area to restaurant patrons. (c) "remodels the grandfathered bar structure" does not: (i) preclude making cosmetic changes or enhancements to the existing structure such as painting, staining, tiling, or otherwise refinishing the bar structure; (ii) preclude locating coolers, sinks, plumbing, cooling or electrical equipment to an existing structure; or (iii) preclude utilizing existing space at the existing bar structure to add additional seating. (d) Pursuant to 32B-5-303(3), the licensee must first apply for and receive approval from the department for a change of location where alcohol is stored, served, and sold other than what was originally designated in the licensee's application for the license. Thus, any modification of the alcoholic beverage storage and dispensing area at a "grandfathered bar structure" must first be reviewed and approved by the department to determine whether it is: (i) an acceptable use of an existing bar structure; or (ii) a remodel of a "grandfathered bar structure". (e) "remodels the grandfathered bar structure or dining area" for purposes of 32B-6-205.3(4)(a)(ii) means that: (i) the grandfathered bar structure or dining area has been altered or reconfigured to: (A) extend the length of the existing bar structure to increase its seating capacity; or (B) increase the visibility of the storage or dispensing area to restaurant patrons from the dining area. (f) "remodels the grandfathered bar structure or dining area" does not: (i) preclude making cosmetic changes or enhancements to the existing bar structure such as painting, staining, tiling, or otherwise refinishing the bar structure; (ii) preclude locating coolers, sinks, plumbing, cooling or electrical equipment to an existing structure; or (iii) preclude utilizing existing space at the existing bar structure to add additional seating. (g) Pursuant to 32B-5-303(3), the licensee must first apply for and receive approval from the department for a change of location where alcohol is stored, served, and sold other than what was originally designated in the licensee's application for the license. Thus, any modification of the alcoholic beverage storage, dispensing, or consumption area must first be reviewed and approved by the department to determine whether it is: (i) an acceptable use of an existing bar structure or dining area; or (ii) a remodel of a "grandfathered bar structure or dining area". |