In December, 1929, City Council voted an ordinance enforcing regular inspection of all food manufacturers and food retailing establishments and requiring certificates from the city before they could operate. Police Chief, W. H. Herman, was made inspector of stores with authority to correct any fault, which in his eyes was unsanitary.
The ordinance included meat markets, fruit stores, drinking fountains, restaurants, hotels, bakeries, bottling factories or any place where food was manufactured or sold.
The ordinance made no definite statement as to what would be deemed unsanitary, leaving it to the inspector to judge conditions, which might have a 'contaminating influence.'
Chief Herman checked ice boxes for decayed foods, fruit and vegetables displayed on sidewalks were placed on higher stands or removed inside; cracked dishes used in restaurants were destroyed and inspections made of the cleanliness of the dishes in cafes.
The Chief completed the inspection of the entire city in about three weeks, issuing licenses to establishments found in satisfactory condition. He met no material opposition among the proprietors in the inspections. Licenses were issued quarterly at a cost to the merchants of $1.00 per quarter.