Laserfiche WebLink
created by the use and ensure that the use will not negatively <br />affect the surrounding community. <br />2. That the proposed use will not, under the circumstances of the <br />particular case, be detrimental to the health, safety, or general <br />welfare of persons residing or working in the vicinity. <br />The proposed sale of alcoholic beverages for on-premises <br />consumption at this location will not be detrimental to the <br />health, safety, or general welfare of persons residing or <br />working in the vicinity because the operational standards <br />applicable to the alcoholic beverage control license will <br />address any potential negative or adverse impacts created <br />by the use. FuRaiBo is a bona-fide restaurant and the <br />addition of alcohol will be ancillary to the main use. All of the <br />operational standards identified in SAMC Sec. 41-196 will <br />apply to this establishment. Finally, the sale of alcohol in the <br />restaurant is intended to be incidental to the primary use as <br />an eating establishment and will occur within the premises. <br />3. That the proposed use will not adversely affect the present economic <br />stability or future economic development of properties surrounding <br />the area. <br />The proposed use will not adversely affect the economic <br />stability of the area, but will instead allow the restaurant to <br />compete with other nearby restaurants that offer a full <br />selection of alcoholic beverages for sale to their customers. <br />Moreover, the offering of alcoholic beverages will allow <br />FuRaiBo restaurant to remain economically viable and <br />compete with nearby full-service restaurants in the local <br />vicinity and contribute to the overall success of the City of <br />Santa Ana. <br />4. That the proposed use will comply with the regulations and <br />conditions specified in Chapter 41 for such use. <br />The proposed conditional use permit will be in compliance <br />with all applicable regulations and operational standards <br />imposed on a restaurant selling alcoholic beverages for on- <br />premises consumption pursuant to Chapter 41 of the SAMC. <br />The facility will be maintained as a full-service, bona-fide <br />eating establishment, having suitable kitchen facilities and <br />supplying an assortment of foods. Additionally, the restaurant <br />will utilize less than five (5%) percent of the gross floor area <br />for display and storage of alcoholic beverages, which is the <br />maximum threshold established by the Santa Ana Municipal <br />Code. Operational standards will ensure the project remains <br />in compliance with all applicable codes and regulations <br />5-8