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MEETING PACKET OCTOBER 2010 109TOBER 2010 Ai7l -- - • CITY OF SALEM, UNSSACHUSETTS BOARD OF HEALTH • " 120 WjNSHINGTON STREET,41 I LO()R TEL. (978) 741-1800 KIMBERLEY DRISCOLL FAX(978) 745-0343 MAYOR DGREE.NBAuniQSAL1.!,1M.Cont D;wii)GRFA NBAUM,RS AC'I'1NG Hir.,al;n i Aci.N'r NOTICE OF MEETING You are hereby notified that the Salem Board of Health will hold its regularly scheduled meeting on Tuesday, October 12, 2010 at 7.00 PM at City Hall Annex, 120 Washington St. Room 311, MEETING AGENDA 1. Call to order 2. Approval of Minutes from September 14, 2010 - r$ 3. Chairperson Announcements 4. Public Health Announcements/Reports/Updates �- a. Health Agent • b. Public Health Nurse c. Administrative d. Councilor Liaison ; o 5. Variance Request for acidification of rice—East Sakura 6. Hearing— 19 Linden Street trash violations 7. Lowe's Project Review—460, 462, 440, &488 Highland Avenue. 8. United States Biological Project Review—Technology Way 9. Miscellaneous 10. Executive Session—Personnel Matter 11. Adjournment Next regularly scheduled meeting is November 9,2010 at 7pm at City Hall Annex, 120 Washington Street Room 311 ,r i4�e t�P1 "( � �i O' . City Hall Salsa, Mass' ' aR �- �ab , AUAL- David Gre nbaum �► . Acting Health Agent Cc: Mayor Kimberley Driscoll, Board of Health, City Councilors CITY OF SALEM BOARD OF HEALTH MEETING MINUTES September 14, 2010 • DRAFT MEMBERS PRESENT: Dr. Barbara Poremba, Chairperson, Martin Fair, Gayle Sullivan Marc Salinas, & Dr. Larissa Lucas OTHERS PRESENT: David Greenbaum, Acting Health Agent; Tracy Giarla, PHN &Joyce Redford, Director North Shore Tobacco Control Program MEMBERS EXCUSED: Kemith LeBlanc TOPIC DISCUSSION/ACTION 1. Call to Order Meeting called to order by Dr. Poremba, Chairperson, at 7:00pm. 2. Minutes of Last Meeting Minutes unanimously approved with corrections. (Julyl3 , 2010) 3. Chairperson Announcements On behalf of the BOH, Dr. Poremba congratulated Acting Health Agent, D. Greenbaum, for passing the Registered Sanitarian exam. Dr. Poremba reported on status of Health Agent position. She has spoken with L. Cammarata about the resumes for the Health Agents position. The job was advertised in all Essex County Newspapers which encompasses the Salem News, The Daily News of Newburyport, The Eagle Tribune and the Gloucester Daily Times. In addition the position was advertised on the websites of MAHO, MMA, MAOHB, BU School of Public Health, monster.com and salem.com. The board requests that the position be listed again in these sites as well as the • Boston Globe, Harvard School of PH, UMass School of PH and the state universities. Review of resumes will be conducted at the October Board of Health meeting. 4. Monthly Reports-Updates A. Administrative Presented and approved. (copy available in office) Report B. Public Health Presented and approved. (copy available in office) Nurse Report Flu Clinic Dates: October 13 at COA 9am-noon; October 19 Salem Housing Authority 9am-noon; October 21 Pioneer Terrace Sam-1lam; C. Acting Health Presented and approved. (copy available in office) Agent Report Household Hazardous Waste Day, Sat. October 2nd Salem High School Sam-noon On August 30, 2010, 26-28 Salem Street was condemned for a broken sewage pipe. Problem was fixed and condemnation was lifted soon after. A variance request, from East Sakura, for acidification of rice for sushi was presented to D. Greenbaum. This matter will be on October's • Agenda. D. City Council None presented. Liaison Updates 5. New Business A. Sunny Corner Hearing Current owner, Thomas Troung, came before the Board to appeal a 4th tobacco violation at his business, Sunny Corner. D. Greenbaum presented an opening statement of the facts regarding this matter to the Board(a copy is on file in the BOH office). Mr.Truong stated that he should have only 2 violations on his record of ownership. It was • determined that Mr. Truong either worked at or owned the store for several years and this violation was not a I"or 2nd offense. Mr. Truong also had a violation on July 29, 2010. Discussions with Joyce Redford, Tobacco Control Director showed that the violation on 6-1-10 was the 0'offense and the offense on 7-29-10 was the 5th offense for this establishment offense. There have been a number of offenses at this establishment dating back to 2000. There have been multiple ownership changes over these years; however, these owners are all members of the same family living at the same address. According to Salem BOH fine structure a $300.00 fine is issued for 4th and subsequent offenses. Mr. Troung had a minimum of 2 violations at the level of a$300.00 fine. Motion by M. Salinas motioned to reduce the fines from a total of $600 to $500 and should Mr. Truong be before the Board again regarding tobacco sales to minors he may be facing a suspension of his permit to sell tobacco products; 2na. 3 in favor, 1 opposed, Chair abstains as per usual custom. Motion passes. J. Redford will offer tobacco sales training to Thomas Troung and any of his employees. Thomas Troung agreed to participate in this training. J. Redford also offered to help update Salem Tobacco Regulations to include a tolling period for tobacco fines. The board appreciates this offer and J. Redford will present options at a future meeting. • Atty. Joseph Correnti, representing Peter Roche of the Archdiocese of B. St. Joseph's Development Boston, regarding the St. Josephs redevelopment. Project—Plan Review Although there are 2 possible plans, one with and one without a drive- thru pharmacy, Mr. Roche presentation was limited to only the residential housing plan to be presented to the planning board. Should the plan be altered to include the pharmacy drive-thru, the applicant will need to appear before the Board for approval of that plan. Motion by M. Fair to approve the residential housing plan for the St Josephs Development project with BOH conditions. 2nd. 4 in favor, 0 opposed, Chair abstains as per usual custom. Motion passes. 8. MEETING ADJOURNED: 8:50 p.m. Respectfully submitted, Heather Lyons Clerk of the Board Next regularly scheduled meeting is October 12, 2010 at 7pm At City Hall Annex, 120 Washington Street,Room 311 Salem. • A CITY OF SALEM, MASSACHUSETTS • o BOARD OF HEALTH 120 WASHINGTON STREET,4'�'FLOOR • TL;l.. (978) 741-1800 K.IMBERLEY DRISCOLL FAX.(978) 745-0343 MAYOR Dc.R1,F.N11AUNfna,SAL1`,M.00tV1 DAV7Ia GRI�:FtNBAAum,RS AC:'I'ING Hi,'At;ni A(;r:NT Acting Health Agent Report September 2010 Meetings/Trainings 1. Attended the monthly meetings of the NS/CA Emergency Preparedness Coalition for July and August. Key items discussed include: • Updates on upcoming deliverables and how to meet the deliverables • A presentation was given by North Shore Healthy Communities regarding a grant for non mandated work • Local State Advisory Committee updates • 2. Attended the Mayors monthly department head meeting where the Mayor updated department heads on Haunted Happenings and other upcoming events in the City 3. Attended a one stop meeting of all departments to discuss the building of the US Biological facility on Technology Way. This project is before the Board at the October meeting. 4. Attended a meeting held by North Shore Elder Services to discuss issues of hoarding at Peabody Police Station. 5. Attended a Halloween and Haunted Happenings meeting in the Mayors office. Discussed plans for the month of October. 6. Attended the Senior Staff meeting in the Mayors office. Updated the Mayor on Household Hazardous Waste Day and Flu clinic preparations. 7. Attended the MHOA Quarterly meeting. A presentation on the new EPA renovation, repair and painting rule was given. 8. Attended the North Shore Elder Services hoarding task force meeting. Discussed the creation of a part time position to track and work on hoarding issues. 9. Attended training at the State Laboratory Institute about the new amendments to the food code regarding allergen awareness. The presentation covered the allergen awareness requirements and local board of health responsibilities. Significant Communication or Complaints from Residents • NONE Inquiries or Reports from the Media 1. A reporter from the Salem News contacted the office to inquire about the hoarding task force that North Shore Elder Services has started. I answered any questions I could and referred him to NSES. Other Public Health Information 1. Flu clinics will take place on the following dates • October 13 at the Salem Council on Aging —9-12 • October 19 at Salem housing Authority—9-12 • October 20 at Pioneer Terrace — 8-11 • • � l • CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET,4"'FLOOR TEL. (978)741-1800 IRMBERLEY DRISCOLL FAX(978)745-0343 MAYOR i�c�ir,r,N�nuM�a n1..r:;M.cOM DAVn)Giu-,"F NBAum,RS ACTING HIin1.19I AGENT Public Health Nurse Report September 2010 Activities Disease Prevention • In contact with North Shore Pulmonary Clinic regarding active cases and case contacts. • Investigated communicable disease cases and reported to the MDPH. Meetings/Clinics • DOT provided Monday through Friday for an active TB case. • • Preparation for October Clinics. • Attended Influenza Reimbursement training at Tewksbury Hospital. New Influenza Reimbursement through Commonwealth Medicine for under 65 at our annual Flu Clinics. Attended the.NSCAEP meeting at Peabody DPW. • Attended the North Shore Hoarding Task Force Meeting. The task force discussed a new 12-hour position available to track cases and start protocols and procedures for our new task force. • Attended the Allergen Awareness training held at Hinton State Laboratory. New regulations to the Food Code for restaurants. • r p CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET,4""FLOOR TEL. (978) 741-1800 • KIMBERLEY DRISCOLL FAx(978) 745-0343 MAYOR I�CRF;ESNI3AUM Cn!Si1L,l:sM.COM: DAVID GRI--'.F.NBAum,RS ACTING HEM.,n I.Ac;[.N`I' Monthly Report of Communicable Diseases Disease New Carry over Discharged Reported CAMPYL.O.BACTER O O O O • HEP C 3 O 3 3 SHIGELLA O O O O LYME O O O O SALMONELLA O O p O PERTUSSIS 1 O 1 1 TUBERCULOSIS 1 O O 1 VARICELLA O O O O Tuberculosis: 75 y/o male. Daily DOT. Pertussis: 6-month-old male. Child was coughing >1 month. Household contacts: three contacts without symptoms. One 4 y/o sibling with cold symptoms. Child was prophylaxed with Zpak and excluded from Lynn Head start for 5 days. • Administration Monthly Report September-10 Burial Permits @$25.00 $575.00 Permits $2,830.00 Certificate of Fitness@$50.00 $2,350.00 Copies $0.00 Fines $300.00 DOT-Home Visits $100.20 NHIC-Flu Reimbursement $8,546,19 Total Monies Collected = $14,701.39 Animal Bites Reported= 0 Annual Budget Expended Available Balance Salary/Longevity $337,609.00 $66,875.94 $270,733.06 Annual Budget Non-Personnel $21,200.00 $1,547.38 $14,368.00 e CITY OF SALEM, MASS.ACHUSETTS BOARD OF H.EALT.H 120 WASHINGTON STREET,4:'FLOOR • TEL. (978) 741-1800 KIMBERLEY DRISCOLL FAX(978) 745-0343 MAYOR QGREf^M3AUMQSA1 ",M coM DA V I D GREEN BA.0 M,RS ACTING, Hfi ."AI.XI I AGENT October 4, 2010 Re:Variance to the food code for Acidification of Rice Jin Lee Food Service Solutions 18 Shipley Circle Westford, MA 01886 Dear Mr. Lee: The Salem Board of Health requests your presence at the next Board of Health meeting for a discussion of the food code variance for the acidification of rice for sushi. The meeting will be held • Tuesday, October 12, 2010 at 7:00pm at City Hall Annex, 120 Washington Street 3rd floor conference room. If you have any questions, contact me at 978-741-1800. Sincerely, For a Bo Health avid Green aum, Acting Health Agent DG/HL cc: Dr. Barbara Poremba, Chairperson of the Board of Health and Members • FOOD SER VICE SOLUTIONS Servsafe/Servsafe Alcohol/HACCP Plans/Inspections/Employee Training 118 Shipley Circle, Westford,MA. 01886 .1 Phone/Fax 978-692-1096 Mr. David Greenbaun Salem Health Department 120 Washington Street 0'Fl. Salem,MA 01970 Aust 16,2010 Dear Mr. Greenbaun, �1 0 This letter is being written on behalf of Ms. Yan Qing Lin owner Of East Sakura located at 400 Highland Ave. Salem, MA to request a variance for the acidifSwion of rice. Attached is a copy of their HACCP plan for your review. f. r. The attached plan is submitted with the understanding information-listed below will be provided to the Salem Health Department prior to requesting a preoperational inspection. 1. Analysis of sushi rice from a state approved lab showing tie pH of the sushi is 4.0 or below. e_ 2. Copy of current Choke Save Certification 3. Copy of finalized menu showing the consumer advisory. 4. Reporting Agreement Forms signed by all staff. • 5. Documentation training has occurred for all sushi chefs/person in charge relative to the attached HACCP plan. LayShould you have any questions or require additional information be reached at 978- 621-2616. Sincerely, �1 i� Maureen Lee, CEHT, CFSP a i c.c. Yan Qing Lin ;} F 1` 7 .j r I' • y� r, East Sakura 400 Highland Ave. Salem, MA. 01970 HACCP Plan /Acidification of Rice • HACCP Team: Yan Qing Lin Wen Qiang Qiu East Sakura Hsiaojin Lee Food Service Solutions 978-692-1096 August 16,2010 • • HACCP Prerequisite and Annual Review Log HACCP Plan and Supporting Documents Parasite Destruction and • Consumer Advisory Training Information and Documentation 5 MAVERYt PEADY MOEX� 600076 HACCP Plan for Acidified Rice ❑ Prerequisite for All HACCP plans. In order for a HACCP plan to be,approved by the local Board of Health the establishment must be in compliance with 105 CMR 590000. The establishment is considered in compliance by successfully passing inspections preformed by the local Board of Health. • ❑ Your variance must be renewed every year. Therefore,your HACCP plan must be reviewed and updated every year. All updated information must be in writing and submitted to the local Board of Health office for approval. ❑ pH test strips must be available and used to test each batch of sushi when prepared. The results must be posted on the log provided in the HACCP plan. ❑ Test strips must be a minimum of.3 increments. The color chart must remain with the test papers and referred to each time the sushi pH is tested. ❑ Every sushi chef must be trained on the procedures and requirements of the HACCP plan. Newly hired sushi chefs must be trained prior to being allowed to work preparing and/or serving sushi. ❑ Lab Analysis of Sushi Rice. Sushi rice-must be sent to an independent lab to verify the recipe for sushi is below 4.6. (the target is 4.1)This process must be repeated every.,-year and if the recipe is changed. Note: Once the lab has verified a PH of 4.3 or below you must follow the recipe routinely. Post the recipe in writing, at the location in.the establishment cohere sushi is prepared. When daily testing results are higher than the validated pH .lab results you must identify the mason for the deviation. Check to be sure staff is following the standardized recipe accuratetY and the meter has been calibrated and is un working order. Rice left over 24 hours may be used only when it has been tested by a lab after sitting for 24 hours. The Lab must verify a target pH below 4.3. • This HACCP plan has been prepared for East Sakura Restaurant looted at 400 Highland Ave. Salem, MA It may not be copied and may not be used for other establishments without the written permission of Maureen Lee, Food Service Solutions. The above information has been reviewed with me. I understand the'�information presented. The person(s) listed below are able to demonstrate the correct procedure for preparing the sushi according to the recipe provided in the HACCP plan. In addition they, are able to test prepare the slurry and test the sushi. Results match the target pH. Signature Date: Consultant HACCP Plan Annual Review Log Your variance must be renewed every year. Therefore, your HACCP plan must be reviewed and updated every year. All updated information must be in writing and submitted to the • local Board of Health office for approval. In addition to the annual review,you must train all newly hired sushi chefs with the HACCP plan and document it on this form. Date Plan Reviewed By Changes Made to Plan Date Submitted to BOH C.. GORY: Acidified Rice HAZARD: = CONFIDENTAL • Growth of Bacillus Cereus bacteria and possible toxins.d East Sakura 400 Highland Ave. Salem,P • Potential cross contamination from food handlers. F' • Potential cro ss con tamination from unsanitized equipment. Standard Monitors Corrective Action Verification Purchasing Purchase from approved Visual inspection by PIC. Refu a damaged goods. Invoice. and Receiving suppliers. Rice is received Mark-on invoice. in good condition. Store in dry storage area. Once rice is opened store in a sealed, labeled container. Use First in-First out method of rotation Preparation(CCP) Rice is prepared in batches Standardized recipe is posted. If sushi is made less than one hour PIC reviews logs daily. according to verified recipe. Calibration log is maintained and has a pH greater than 4.3 than Logs are kept on file Spread rice out to a depth no for pH meter. add-more vinegar mixture mix and 90 for days. more than 4"to promote Log is maintained for testing retest. Rice is sent to an uniform acidification. the pH of each batch of rice. If sushi is made more than one hour independent lab for It is im r o'tant not t0 V�p deviate and;is above 4.3 than discard. verification of from the standardized recipe. If target pH is not met than check recipe every year and Note:The target pl-I.is the sanie to 46 sure standardized recipe was when recipe changed. as the pH of the batch verified followed and meter is calibrated by the independent lab. and`functioning properly. Current lab results and recipe are posted at the sushi station. Sushi will be posted and tested by the head sushi chef.. Holding Hold rice in a clean, sanitized Visual observation by PIC. Reiinove towels and train Observation by the PIC. covered container. Do not cover rice staff. with cloths or paper towels. Serving(CP) Prevent bare hand contamination. Visual observation by PIC. Sushi that is comes in contact Observations by PIC. Complete a 20 second handwash with bare hands must be discarded. PIC reviews logs daily. before putting gloves on. Do not Sushi that has been prepared on touch ready to eat foods with bare a mat that has not been wrapped hands. Prepare on mats that are within 4 hours must be discarded. covered with plastic wrap. Use separate mats, knives and cutting boards for raw product and cooked product. Red indicates raw and green indicates cooked. Re-wrap mats every four hours. _ G THE NATIONAL REGISTRY OR i cK` E000 . e � . pF s-geO ;' 'F '' FOOD SAFETY PROFESSIONALSO CEI2TlFTtEB r = , � YAN QING LIN 114 HAS SUCCESSFULLY SATIS"FIEt3 THE R�clU1KEMENTS FOR ... r• THE FOOD SAFEY'Y MANAGER q -. 'i YN' �`' �;,:�`._ _" �••• CERTIFICATION EXAMINATION •.i _ ,:a,!'w :�_ ISSUE DATE: NOYEMe&R 15.Z009 �:*;t. _r, CERTIFICATE No: ZC20443576 TEST FORM'ZCA Maa56 fLu unif¢a(t i1 em vm0 for more (Len rn,._q from dw or m— National Re Not cation of Test Result QISl7Y0IFood Safety Profcsslonal� .. � CERTTFIED FOOT?SAFETY MANAGER 010: KXX-:(X- y YAN QINC LIN . Scaled Test Score: 83 Candidate Status: Pass Test Date: November 16, 2009 ' Cen,f enlc NM ZC1040516 19Suv Dole.November lb.200V Congratulations!Anached is your certificate and wallet card. Please notify YAN QING LIN the National Registry of name or address changes at the address below. 1000 DIVISION ST E GREENWICH, RI 02818 Ensure Food Protection(You scored 64%correct).Competent Purchase and Receive Food(You scared 82%correct) Competent Food and Supplies Storage (You 5oorec(82%correct).Competent Foods Proparallon.Service&Display(You scored 89%correct) Mastered Equipment&Faclllties Maintenance and Cleanllness(You scored 50%correct). Needs review Personnel Hygiene,Training and Bohaviors Related to Food Safety(You scored 75%Correcl). Competent Logal Compliance(You scored 100%correct).Mastered • National Rcgisuy of Food Safety Proke sional5`9 1 5729 Major Blvd Ste 750 1 Orlando.FL 32819.0000 1 Phone 407 352.3830 1 Fax:407 352 3603 _ r.+.r• -�-• + ._ �•+ -�swe+-... 1, _� I• .. . r. 7 _. •' i I r Ri P F 6J,E29Tsp ••. .•�,,, � CSC `��\` ,7 /�) �•/ Ono Yi6rt1LAvj> /4vc- Item ff .. Project: _. .. .— HNC S R1 S . Qty: \ 'AuloC.d KCl COUNTERTOP REFRIGERATED C)ISPLAY CASE — HNC SERIES S/Ot Item# 13027 HNC-90AA-R(L) 35.4 x 13.6 x I I HNC-120AA-R(L) 47.2 x 13.6 x I I --- ' NC-150AA-R(L) S9.1 x 13.6 x I HNC-180AA-R(L) - HNC-I SOAR-R HNC-210AA-R(L) sltuwil 82.7 x 13.6 x 1 1 Top glass angles cown Ceiling easier to clean I �ICF arnrnv9rt thermometer ° Large diameter I inch drains at front Larger front to back rnt.er:or, ! I inches lntenor floor has a raclus at d:7 four sides S�If-tontt;:•,cd :cf;geraUo v^�t cacy to nZ'lr y Condenser airflow s in the back and out the side / ' LdrgC diduictel Uppe: evaporator with tin plating i Larger cordenser face: area improves CooEng rerforenance 51:gn;!y railer Coors with plesUL st:dl A e('%-:,v;,posrc or the t)andre Sol:c food plates with radius groove to fit sushi foods - rood plates can be turned upside down did vocd CO iljypvv;,,t: cooling perrorrhance R-i 34A Refrigerant —.� jModel Name `` HNC - 120AA- R/L a t-: h Gradel Unit location g R:UnA on rigght flI L:Unit on leh Counter Showcase USA Model W:dCh (Cm .I I .;90. ?0. 150, 180.210 Development Order i Starts from A y1+3'"rc(3C^ r for L U` (F) UL S '. , Warranty valid in United States.Canada :.•t .Puerto Rico.&u.S.Terrlwr:da.,C -ct recto• _f nnao I otper countries. one Year•Parts 6 Labor on enure unit. -Two Year P.r. &Libor an comprtaGor,cvapor3toa a:r-cooled rnnrinmer. Five Year.Puts on:Compressor:A r•cooled cendtnser f 9 HOSHIZAKI AMERICA, INC. TEL 1.Soo-d78.6087 IA t-bUV f0o td�S I �..no°n:cm..com 618 Hwy.74 S.Peuchlree Ci y.GA 30269 t Current Lab Result for sushi Required before opening your sushi bar! r,) r'( :i Standardized Recipe for Sushi East Sakura Salem, MA Confidential Vinegar Mixture Suhiro Vinegar 4.2% acidity 7quarts '71 Sugar 3quarts Salt 1quart 1 Mix above ingredients and store in a food grade container fol-future use. J Procedure: Cooked rice 61iters t Vineger Mixture 1.21iter .� Cook rice in rice cooker. Place cooked rice in a NSF approved 4inch high container. S�read rice no more than a 3- inch product depth to promote even acidification. Pour 1.2 liters of vinegar mixture over the rice. Gently fold the vinegar mixture into the cooked ric(.� L Test the pH of the sushi. If below 4.3 than transfer rice to a bblding container. If above 4.3 than follow Corrective Action procedure. q *Remember sushi is a ready to eat food item and may not ie touched with bare hands • at any point after rice is cooked. J J T Equipment NFS approved quart measuring container NFS approved liter measuring container ;> NSF approved large shallow container <' NSF approved plastic paddle NSF approved holding unit r Gloves if necessary L Lab Results J t< Date and Results: Date and Results: j i Date and Results: i Date and Results: 7 a �j a v {'y • pHydrion ICROFINE Miuo Essential laboratory,1111ya,N.Y.11210 U.S.A. it 11 16 Sashimi Temperature Log Date Display Case Display Case Corrective Action PIC Signature • • Critical Limit: Check the temperature of the product at opening and prior to closing each day. Product temperature must be below 41°F. Corrective Action: If the product is has been above 41°F for 2 hours or less than transfer to the walk-in refrigerator immediately. • If possible place product in perforated hotel pan, cover the product with-ace. Place perforated pan inside a solid hotel pan so melting ice may run off the product. If product above 41°F for more than 2 hours discard product immediately. Sushi pH Log Test each batch of sushi when prepared. Record results below. Compare the test strip to the color indicator provided in the test kit. Date &Time pH of Sushi pH of Sushi Corrective Action If Required PIC Daily Record of Verification Use test strips .3 increments. Refer to color chart. Fresh Made Rice—Must be tested before using. pH can not exceed 4.3. 24 Hour Rice—Must be tested before using. pH can not exceed 4.3. Corrective Action: • More than one hour since the rice was made and the pH of the rice is 4.3 or above discard the rice. Less than one hour since the rice was made and the pH of the rice is 4.3 or above add more vinegar mixture, mix well and retest. Sushi pH Log Examples of Corrective Actions The pH meter shall be calibrated daily, before using. Calibration of Sushi pH Corrective Action If Required PIC Daily Record of • Date Meter Verification 111105 Yes/4.0 Date&Time Made: None Required M. Luu 111105 I LOOAM Note: The pH matches the target (label batch) pH on your lab_verification pH: 4.1 therefore no Corrective Action is required. 1/2/05 Yes/4.0 Date&Time Made: Check if recipi,-followed/Report M. Luu 1/2/05 11 AM to mgr. (label batch) Note: pH meter working as pH: 3.8 indicated by calibration step therefore a possible error occurred in preparing the rice. 1/3/05 Yes/3.80 Change batteraks or electrode. M. Luu Note: pH meter not working properly. Report to manager. Read H meter instructions. 1/4/04 Date&Time Made: If rice made within the past hour M. Luu IM105 3PM than add more vinegar mixture and (label batch) mix rice. Retest, if below 4.3 rice pH: 4.6 may be used. Do not use rice Report to manager. Was the recipe • until corrected. followed?It is important to follow the standardized recipe at all If rice made more times. Lab Results should equal than 1 hour ago than the pH when each batch is tested. discard and make fresh batch. Calibration—The pH meter must be calibrated every day using 4.01 calibration solution. Fresh Made Rice—Must be tested before using. pH can not exceed 4.3. Rice left over night will not be used. Corrective Action: More than one(tour since the rice was made and the pH of the rice is:4.3 or above discard the rice. Less than one hour since the rice was made and the pH of the rice is?4.3 or above add more vinegar mixture, mix well and retest. • PARASITE DESTRUCTION East .Siakura Salem, MA All product served raw will be purchased from( Q&A,L Who is HACCP certified and have verified the product to be parasite free. Standard: The product will be purchases from r-,vLpJj &JI,. East Sakura purchasing specifications require the product to be purchased as farm raised only. Monitor: The case will indicate farm raised or similar wording next tothe product name. Corrective Action: The product will be rejected at the time of delivery, or used iia cooked menu items only, if the salmon or snapper is not farm raised. • • Goldwell Trading Corp. 88 Elmwood Ave Quincy, Ma 02170 Date- 1/02/2010 To: East Sakura 400 Highland Ave Salem MA 01970 To whom it may concern: This letter is to assure you that all frozen seafood sold to your company from goldwell trading corp. that it should be noted our Frozen seafood is stored at -4 degrees F or lower, for more than 7 days before distribution. .Regards Kenny. 6I7-696-9385 • 11/20/2000 ts:ac C oldwell Tradi'19 Corp• g8 F-Imwood Ave Quincy, Ma 02170 Date: 1/02/2010 To: East Sak-ma 400 HigWand Ave Salem MA 01970 ification of Com fiance RE: T�IACCI' Curt p This Certificate of compliance serves as your assurance that GOLDWELL TRADING operates from a facility that is compliance with the F.1).A.- standafds under Title CFR part 123.10 of the Federal Registr as January 21 2010- products axe delivered via our Yebicles under MA e9 5 food safety, tlurk pem-iff will be of freshest quality available to ins wholesomeness and economic integrity of all our customers. cordially, Goldwell Tra ' Crop. Kenny. 617-686-9385 i CONSUMER ADVISORY Sample • There are two criteria you must meet to comply with the Consumer Advisory p y so y regulation. 1. Disclosure—a written indication as to which menu items are served raw or undercooked. 2. Reminder—a written statement reminding consumers of the risk associated with consuming raw or undercooked animal foods. Recommendations: • Only indicate raw items on your menu with an asterisk. • Print the reminder at the bottom of each page on your menu. • Provide a table tent at the bar area and tables if it is the practice of your customers to order without referring to the menu. Example: Disclosure and reminder on your menu. Place an asterisk next to each raw menu item. This indicates to the consumer the menu item relates to the asterisk next to the reminder. In addition, it must be clearly stated to the • consumer which menu item is served raw. This may be indicated in the description on the menu item or above the reminder you must place an asterisk and state: * These items are served raw. Example— *Tuna Roll Be sure to provide the consumer advisory on all menus including take out and late night specials. *These menu items are served raw. *Consuming raw or undercooked meats, poultry, seafood, shellfish and eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Contact your Public Health Official or Physician for additional information. Note: The text size for statements on menus and table tents must be a minimum of 11 point font, in addition you must take font and background colors into consideration they can affect readability. • I � . Green Salad w.ginger dressing.......................................................4.50 1. Sirloin Beef Teriyaki w. Rice & Salad.................. 10.95 Seaweed Salad Boiled salmon skin,cucumber w/ell sauce ..........5.95 2. Chicken Teriyaki w. Rice & Salad....................... 10.95 Salmon Skin Salad .........................................................5.95 3. Salmon or Tuna or Shrimp Teriyaki Avocado Salad ................................................................5.95 w. Rice & Salad ................................................... 13.9 Kani Salad Crabmeat mayonnaise,sesame&cucumber .................5.95 4. Scallop & Shrimp Teriyaki w. Rice & Salad........154 Spicy Tuna or Salmon Salad ......................................... 7.50 Seafood Salad ................................................................ 7.50 ,. Shrimp,scallop,octopus&crabmeat on green salad Roll A and Roll 6 pcs. per roll (50 ¢minimum for any adding) fqppetz R1. Cucumber Maki Cucumber roll(s/o)(Vegetarian)..............4.25 Edamame (Soy Bean) ....................................................3.95 R2. Oshinko Maki Pickle roll(s/o)(Vegetarian) .........................4.25 Yami Spring Roll ............................................................. 3.95 R3. Shrimp Tempura Roll Shrimp Tempura,Cucumber........6.95 Age Tofu (Fried) (5).........................................................4.95 R4. Yasai Maki Cucumber,avocado&lettuce(Vegetarian).......4.75 Crab Rangoon (Cream Cheese) (6)...............................4.95 R5. Avocado Maki (s/o)(Vegetarian).........................................4.25 Shumai (Shrimp Dumpling) (6) ......................................4.95 R6. Sweet Potato Roll (Vegetarian) .................................4.75 Gyoza(Steamed or Pan Fried)(Veg. or Pork(6) .............4.95 R7. Peanut Avocado Roll .............................................4.95 Fried Calamari (Squid)...................................................6.95 * R8. Tuna Roll (s/o).......................................................4.95 Tempura Appetizer 2 pcs.shrimp&4 pcs.vegetable................7.95 * R9. Salmon Roll (s/o) ...................................................4.95 Vegetable Tempura (6 pcs.) ...........................................5.95 * R10.,Yellowtail Roll Yellowtail&scallion(s/o)..........................:..5.95 ShrimpTempura (4 pcs.) ................................................7.95 * R11. White Tuna Roll (slo)........................................................4.95 Assorted Sushi(5)...........................................................5.95 R12. California Roll (s/o)Crab,avocado&cucumber................4.95 Assorted Sashimi(7).......................................................6.95 R 13. Boston Roll Cucumber,shrimp,lettuce&mayonnaise............5.25 Salmon or Tuna Tataki (w. ponzu sauce) ............................8.95 * R14. Alaskan Roll (s/o)Cucumber,avocado&fresh salmon.......5.95 Soup R15. Salmon Skin Roll (s/o)Salmon skin&cucumber .............4.95 Miso Sou * R16. Philadelphia Roll...................................................4.95 p.....................................................................:. 1.99 Smoke salmon,cucumber&cream cheese Seafood Soup Shrimp,scallop.crabmeat,squid&veg...................6.95 R17. Eel Avocado Roll ...................................................5.95 Mixed Vegetables Soup.................................................. 3.95 R18. Eel Cucumber Roll ...............................................5.95 Noodles Time * R19. Spicy Salmon Roll.................................................5.95 Mixed w/spicy mayo,masago&scallion I. Yaki Udon (or Udon Soup) ....................................8.95 * R20. Spicy Tuna Roll Mixed w/spicy mayo,masago&scallion 5.9• mixed vegetables Choice of chicken,pork,beef or shrimp pan fried noodle w/ * R21. Spicy Yellowtail Roll ..............................................5.95 E2. Yaki Soba or Soba Sou 8.95 R22. East Roll Shrimp,egg,avocado,cucumber&caviar............6.95 Choice ofpork,chicken,beef or shrimp * R23. Tuna Avocado Roll................................................5.25 E3. Seafood Yaki Udon or Soba (or with Soup) ........ 10.95 R24. California Roll w/flying fish roe.........................................5.25 Shrimp,scallop,crab fish cake&vegetable * R25. Spicy White Tuna Roll ..........................................5.95 E4. Pad Thai ...............................................................8.95 R26. Spicy Kani Roll......................................................5.95 Choice of shrimp,beef or chicken R27. Spider Roll ............................................................8.95 m � �� R l Soft shell crab,cucumber, lettuce,todko&spicy mayo(5 pcs.) R28. Dragon Roll...........................................................9.95 * Sp1.Sakura Roll............................................................ 10.95 Eel,cucumber w/avocado&smelt roe on top(8 pcs.) Spicy salmon,crunch w/shrimp,avocado on top(8 pcs.) R29. Rainbow Roll.........................................................9.95 * Sp2. Harimoll Roll ....................................................... 10.95 Crab,cucumber&smelt roe topped w/assorted fish& Spicy shrimp,crunch w/salmon&avocado on top w/chili avocado(8 pcs.) sauce(8 pcs.) * R30. Salmon Avocado Roll............................................5.25 * Spa. KrazyAngel .......................................................... 11.95 Spicy tuna,crunch w/eel,shrimp,avocado on top(8 pcs.) Sp4. Cambridge Roll................................................... 11.95 Sushi Smoked salmon,eel,cream cheese,deep fried w/eel sauce (8 pcs.) Sushi Regular (9 pcs.) California Maki......................... 14.95 Sp5. Dancing Dragon.................................................. 11.95 Sushi Deluxe (12 pcs.) California Maki........................ 17.95 Shrimp tempura,cucumber w/eel,avocado on top(8 pcs.) Sushi Special (20 pcs.) California Maki .......................25.95 Sp6. American Dream Roll ......................................... 11.95 Sashimi Regular 10 Cs. w/ Miso S Baby shrimp tempura in side topped w/spicy kani and spicy g ( PCs.) Soup 14.95 creamy sauce(8 pcs.) Sashimi Deluxe (15 pcs.) w/ Miso Soup ...................... 17.95 * Sp7. Out of Control Roll............................................... 11.95 Sashimi Special r(20 pcs.) w/ Miso Soup ...................25.95 Tuna,salmon,yellowtail,avocado and cucumber topped w/ Tekka Don (Tuna) ........................................................ 15.75 torched tuna,salmon,yellowtail and tobiko sewed w/crunch (9 pcs. Tuna w/chef's special rice) and spicy miso sauce(8 pcs.) Sake Don (Salmon) ...................................................... 15.7� 8p8. Pinky Lady Roll.................................................... 11.95 (9 pcs.salmon w/chefs special rice) * So *These menu items are served raw. r(BPcs.) Unagi Don (Salmon) 15.75 *Consuming raw or undercooked meats,poultry, 11.95 (9 pcs.eel w/chef's special rice) * S 1 seafood,'shellfish and eggs may increase your risk of �(8PCs•) Chirashi (Salmon) ............ 15.75 p foodborne illness,especially if you have certain ..... 12.95 (10 pcs.assorted fish w/rice) medical conditions:Contact your Public Health Official or Physician for additional information. sushi 11 Day s� el Small Fillet of Fish on Rice.2 pieces Sushi or Sashimi "Il S1. Tuna (Maguro)......................................................3.95 A. $12.95 S2. Salmo (Sake) 3.95 #1. California Maki #2. Cucumber Maki S3. Yellowtail (Hamachi).............................................3.95 #3. Spicy Tuna Maki 4. Flukel (Hirame).....................................................3.95 B. $9.95 5. Eel (Unagi)............................................................3.95 #1. Avocado Maki S6. Flying Tobiko 3.95 #2. Cucumber Maki y 9 Fish Roe ( ) """""""""""""""'....... #3. California Maki S7. Shrimp (Ebi) .......................................................... 3.95 C. $14.95 S8. Mackerel (Saba) ...................................................3.95 #1. Spicy Tuna Maki S9. Squid (Ika).............................................................3.95 #2. Spicy Salmon Maki S10. Crab Stick (Kani)....................................................3.95 #3. Spicy Hamachi Maki D. $19.95 S11. Octopus (Tako)..................................................... 3.95 #1. Shrimp Tempura Maki S12. Sea Bass (Kurodai)...............................................3.95 #2. Spider Maki S13. Tobiko w/ Quail Egg..............................................3.95 #3. California Maki S14. Inari (Tofu Skin).....................................................3.95 E. $13.95 #1. Unagi Maki S15. Hokki Gai (Surf Clam)...........................................3.95 #2. California Maki S16. Red Snapper.........................................................3.95 #3. Salmon Skin Maki S17. White Tuna............................................................3.95 F. $17.95 S18. Spicy Salmon........................................................3.95 #1. Rainbow Maki #2. Salmon Roll S19. Spicy Tuna............................................................ 3.95 #3. Spicy Tuna Maki S20Ikura.......................................... ...........................4.95 G. $16.95 S21 Ikura w/Quail Egg.................................................6.95 #1. Rainbow Roll S22 Tamago................................................ " ""'.......3.95 #2. Philadelphia Roll #3. Avocado Roll Ma H. $18.95 Lunch 1ped a Is #1. Cambridge Roll • #2. Shrimp Tempura Roll Monday thru Friday From 11:00 am to 3:00 pm #3. California Roll Served w/Soup or Salad 1. $17.95 #1. Dragon Roll Sushi Combination #2. Spicy Tuna Roll * U. 1 pcs. of each: Salmon, Tuna, Fluke, #3. Cucumber Roll Crabstick & 1 California Roll.................................8.95 J. $19.95 * L2. 1 pcs. of each: Salmon & 1 California Roll,..........8.95 #1. Tuna Amazing * L3. 1 pcs. of each: Scallop, Shrimp, Clam, #2. Shrimp Tempura Roll Octopus & 1 California Roll ..................................8.95 #3. Spicy Tuna Roll * L4. 1 pcs. of each: Salmon, Tuna, Yellowtail, K. $13.95 Eel & 1 California Roll...........................................8.95 #1. Spicy Salmon Roll * L.5 Sushi ................................................................... 11.95 #2. California Roll 8 pcs.w.California Roll #3. Salmon Skin Roll * L.6 Sushi ................................................................... 11.95 L. $13.95 10pcs.assorted sashimi #1. Unagi Rol * L.7 Sushi ................................................................... 13.95 #2. California Roll 7 pcs.of sashimi,3 pcs.of sushi& 1 California Roll ny Two Rolls .95 € y Three �olls $1 .9 #3. Spicy Tuna Roll Raw Cooked Vegetable Tuna California Avocado Salmon Philadelphia Cucumber ; "l'T::I '? ij`_ . f._'LIfi(;L: }T' it'! s'T €.:t:'f�f� Spicy Tuna Boston Yasai Maki i,01, i�4'-A N-T' I-�� ;1 ��,f,_i Spicy Salmon Eel Avocado/ Oshinko Maki Atakan Cucumber Peanut AvocadoO *'fhcsc menu items are served raw. Ilowtail Scallion Shrimp Avocado/ Sweet Potato *Consuming raw or undercooked meats,poultry, meat, Avocado Cucumber seafood,shellfish and eggs may increase your risk of illness Cucumber Foodborne illness;especially if you have certain. Salmon Avocado medical conditions.Contact your Public Health Tax Uflicial or Physician for additional infomiation. 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Employees serving food must tie their hair back so hair does not contact the food. Long beards should be covered with beard restraints. Uniforms All employees must wear clean uniforms. Employees who prepare food wear clean white shirts and clean pants. Aprons need to be and changed when they become soiled. Aprons should be removed when leaving food preparation areas. Do not wear aprons into the bathrooms. Cross Contamination occurs when microorganisms are transferred from one surface to another. Some examples to prevent cross contamination: • Don't touch any without washing hands. • Don't touch ready to eat foods with your bare hand. Use a glove, utensil or deli tissue. • Don't allow raw protein foods to touch or drip fluids onto cooked or ready to eat foods. • Use separate utensils for raw protein foods and cooked/ready to eat foods. • Clean and sanitize food contact surfaces after each use. Cutting boards and knives are single task only. • Keep wet cloths in sanitizing solution. Monitor and maintain the correct ppm of the sanitizing solution. Gloves Gloves are to be worn when handling all ready to eat foods. Wash hands before putting gloves on and when changing to a fresh pair. Gloves are single task only. They may not be washed or reused. Remove gloves before leaving your work station. Change gloves: • When they become soiled or torn. • Before beginning a different task. • After handling raw meat/fish and before handling cooked or ready to eat food. Eating, Drinking etc. Eating, drinking, smoking and chewing gum or tobacco may allow small droplets of saliva to be transferred from hands or mou th to food or food contact surfaces. Food handlers must not be allowed to eat, drink smoke, chew gum or tobacco while preparing food or working in any kitchen/utility area. These practices may only be done in designated break areas. • Knives and other utensils that are "in use"must be maintained either 41°F and below or • 140°F and above. You may use refrigeration, ice or a heat source to maintain the temperature. Ready to eat foods may not come in contact with sanitizing solution. Bring your own knives to work? Only NSF approved knives. The knives must be washed, rinsed, sanitized and air-dried before you use them. Cutting Boards Cutting boards used in the kitchen to prepare a variety of foods are to be sanitized after each use. In preparing sushi, separate cutting boards and utensils are used to prevent cross contamination between cooked and ready to eat foods. Ready to eat sushi is prepared using green cutting boards, knives and wrapped mats. Raw foods are prepared using red cutting boards, knives and wrapped mats. Cutting boards and knives used to prepare sushi are to be washed, rinsed, sanitized and air- dried after every four hours of continuous use. Mats are to be re-wrapped every 4 hours. Food Contact Surfaces All other food contact surfaces are to be washed, rinsed, sanitized and air-dried after each use. Some examples are pocket thermometer, dishes, pots, cooking utensils, blenders and cutting boards. All food contact surfaces in continuous use must be washed, rinsed, sanitized and air-dried a minimum of every four hours. • • Calibrating Pocket Thermometers Ice Point Method Step .* 1s, : y Notes 1 Stir the mixture well. 2x eei ota ��i t4 a x �� ;�", , � 6 the Do not let the stem touch the ° �i ° 9 a bottom or sides of the lass. t z r f `` e'� 3 ®l< a� ! Uts re :a � h or' The stem of the thermometer I�eQQion must remain in the ice water. MGM Note: Thermometers need to be calibrated every day. • INSERVICE TRAINING • HANDWASHING Employee Group All employees need be trained to wash their hands properly. Hand Washing Hands are a great source of bacteria and viruses. Hand washing is our best attempt to reduce the opportunity of spreading these harmful organisms to food and food contact surfaces. Where to Wash Hand washing is only to be done at hand sinks. Doing other tasks at the hand sink may increase the possibility of cross contamination. Therefore hand sinks are restricted to hand washing only. When to Wash Employees handling food (including servers)must do a 20-second hand wash after the following activities: • After using the restroom. • After any hand to mouth contact, i.e. smoking, eating, drinking. • Before and after handling raw food. • Before putting on gloves. • After sneezing, coughing, or using a tissue. • After touching hair, face or body. • After handling dirty dishes, equipment or handling trashes. • Note: It is important to make proper hand washing part of your everyday routine. This will make it easier to comply with during rush times. "Have employee demonstrate a proper 20-second hand wash. Approved hand sanitizers may be used only after completing a proper hand wash. Hand Maintenance In addition to washing, hands need other regular care to ensure they will not contaminate food. • Keep fingernails short so dirt will not accumulate under them. • Nail polish and applied fingernails should not be worn when working with food. If allowed to be worn you must wear gloves over them. • Cuts and sores on hands and exposed areas must be treated and bandaged or covered. • Cuts, sores and hangnails must be kept covered with clean gloves or finger cots. Jewelry Employees preparing food and servers may not wear jewelry on their arms and hands, except • for a plain wedding band. INSERVICE TRAINING Employee Illness Maintain a completed Employee Reporting Agreement for each staff member. Keep on file in the establishment for inspection purposes. Report Illness to the Person in Charge Employees may not work with food if they have the following illnesses: • Fever • Diarrhea • Vomiting • Sore throat • Jaundice (yellow skin and eyes) Employees with cuts, burns, boils, or skin infections may need to be excluded from working with food or equipment. • • INSERVICE TRAINING I� How To Use Your Thermometer Pocket Thermometers Your pocket thermometer is to be used to take the temperature of raw and cooked foods. • Thermometers need to be calibrated at the beginning of every day by the opening shift. • Calibrate your thermometer using the ice point method. • This procedure is posted • Remember your thermometer is a food contact surface. To prevent cross contamination wash, rinse and sanitize it before placing it back in your case. Taking Temperatures Insert the probe of your thermometer up to the dimple on the stem. When the needle stops moving you may read the temperature. • When taking the temperature of meat or fish place the probe in the thickest part of the food item. • Packaged food—place the probe in between two packages, being careful not to puncture them. • Live shellfish—. insert the thermometer into the middle of the case, between the shellfish. • Shucked shellfish—place the probe into the container until the sensing area is submersed. Calibrating Pocket Thermometers Ice Point Method Step pcs `3 ' : ar Notes � I x - � t %:c us�t e'd h �4 `s Stir the mixture well. �c�eart:t����uw�t r ur�. flFt�he �Ies�Mis fly 2 [?lacezthettlatherrnomftra#bxe Do not let the stem touch the iRc ter sib th� tt is bottom or sides of the glass. e stensirr a j The stem of the thermometer 4 �z �� V'311� must remain in the ice water. 3 jl� ldr,t e, dlu ting nut4s , dr, ly w t 'a YVxen h or' • gnler tool f ®tatere�head ©fh �therraome# r Testing Sushi with a pH Meter and Cleaninge the Meter • Once sushi has been prepared according to the standardized recipe it will than be tested with a calibrated pH meter. Each fresh batch of sushi must be tested. In addition 24-hour sushi must be tested before using. Tools: Distilled Water Small deep cup or bowl. 4-6 ounce in size. Teaspoon Calibrated pH meter Procedure: Place /2 cu p, lightly packed, cooked rice in a small deep bowl. Add 6 tablespoons of distilled water. With the back of a spoon mash the rice and water together to make a slurry. Turn on the calibrated meter and place it in the slurry. To Clean the Meter: • Use tap water to clean the meter. Gently remove and rice around the pH electrode. It is important to keep the electrode moist during storage. Place either storage solution or tap water in the cap. SANITIZING PROCEDURES Sanitizing is done to all food contact surfaces to reduce the number of harmful microorganisms. It is important that the sanitizing solution be the proper concentration. The concentration is tested with a test strip. Test each batch when made and again every two hours. The concentration should not fall below the manufacturers recommended ppm. Chlorine sanitizers are used at East Sakura. Chlorine test strips are used to verify concentration of the sanitizing solution. When tested the ppm must be no less than 50 ppm and no greater than 100ppm. Chlorine sanitizing solution will be used in buckets at workstations. Keep wet cloths in sanitizing buckets. Use cloths to wipe counters, cutting boards and in use utensils such as knives. Sushi bar—Provide two sanitizing buckets. One bucket marked FOOD CONTACT SURFACES and the other marked NON FOOD CONTACT SURFACES. Food Contact Surface solution will be used on cutting boards, mats and knives routinely through out the four hours between washing, rinsing and sanitizing. Non food contact surface solution will be used on all counters routinely through out workday. Sanitizing Food Contact Surfaces in High Temperature Dishmachine requires heating the surface of the dish/utensils reaching a high enough temperature to reduce and/or kill microorganisms. The dishmachine has two gauges on the outside for monitoring the temperatures of the wash and rinse cycles. In order for sanitizing to occur the gauge must read no less than 180OF and no higher than 194F. Monitoring Frequency: Monitor the rinse temperature by reading the gauge daily at opening and every meal period during the day: Corrective Action: If rinse is below 180' F or above 194F than there are one of two possible causes. Either the gauge is not working or the dishmachine/booster is not working. You must contact your service company immediately. Since you may not prepare or serve food on unsanitized surfaces until the dishmachine is repaired you must use an alternate procedure or close. An alternate procedure would be to: • Manual sanitize by washing, rinsing, sanitizing and air drying in 3 compartment sinks. • If wash cycle of dishmachine is workingthan you may wash and rinse in th y y e dishmachine and complete the sanitizing step in the sink using Chlorine sanitizing solution at 50 - 100 ppm followed by air-drying. • 1 Documented Training Topic: Attended By: Discussion : • Information Presented By: Date: a P ♦ r CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET,4:"'FLOOR TEI.,. (978) 741-1800 .CIVMERLEY DRISCOLT FAx(978) 745-0343 MAYOR UGR EI1,NBAUM(@SAI.I:?M.(. DAVID GREENBA UM,RS ArrIN(;HEA1,717I AGENT October 4, 2010 Re: Hearing Request for Trash Violations William Dragon 19 Linden Street Salem, MA 01970 Dear Mr. Dragon: The Salem Board of Health requests your presence at the next Board of Health meeting for a hearing regarding trash violations at 19 Linden Street. The meeting will be held Tuesday, October 12, 2010 at City Halt Annex, 120 Washington Street 3r°floor conference room at 7:OOpm. • If you have any questions, contact me at 978-741-1800. Sincerely, For the Boar o Health J s David Greenbaum, Health Agent DG/H L cc: Dr. Barbara Poremba, Chairperson of the Board of Health and Members, Councillor John Ronan and Lauren Purtell, 270 Lafayette Street, Unit1 • •r 976 2109268 WILLIAM DRAGON EMAIL:WJDRAGON@GMAIL.COM r `� Sep O, eO�4oOPs 2010 September 2,2010 O'�ti"M City of Salem h Board of Health •�f 120 Washington Street,41h Floor Salem,MA 01970 Dear Sir/ Miss, I would like to request a hearing by the Board of Health in response to an order issued by David Greenbaum on August 26'h, 2010. My family and I have spent more than$1,300 addressing the issues that David has identi- fied.In fact,during our last meeting,David had told me that the issues had been resolved to his satisfaction.In fact,he has listed violations in the order which he knows full well to be false because he has already given us the'all clear'not three weeks ago.Regardless of additional complaints he may have received since our last meeting,David is fully aware that we have met our obligation to the city of Salem. Truly,the arbitrary nature of this • latest order constitutes,in our eyes,an egregious abuse of the power the city has misguid- edly afforded him. `Ve demand that this latest order be rescinded immediately.We have been verbally ab- solved by the acting health agent and that fact,regardless of continued complaints,should be upheld.The city should not be in the business of maintaining an aesthetic through the use of threats.It is patently absurd that we should be dealing with this issue after having been given the'okay'from David. At its worst,this order constitutes a violation of our rights as private citizens,at its best this represents misguided harassment and ought to be met by the city with strict and immediate repercussions for the Acting Health Agent,one David Greenbaum. Again,we hope that you will immediately rescind the order or at least give us the oppor- tunity to speak to the board of health directly in a hearing. Should I be unable to attend due to work related travel,my father,Richard Dragon;who occupies the property in question,will attend in my stead. Regards, William.Dragon i U f 2° CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH • - 120 WASHINGTON STREET,4:""FLOOR TEL. (978) 741-1800 KIMBERLEY DRISCOLL FAX(978) 745-0343 MAYOR DC'RI?P?NBAUMP_SAL,[iM.CO.M DAvn)GRT?I3NBAum,RS ACTIN(; Hc.AL'n-I AC EN'I' August 26, 2010 William Dragon 19 Linden Street Salem, MA 01970 Dear Mr. Dragon, In response to complaints received, David Greenbaum, Acting Health Agent for the Salem Board of Health, inspected conditions at your property located at 19 Linden Street in the City of Salem on August 23, 2010. Observed at that time were: steel fencing, construction debris, a pile of tar and yard waste behind your garage at the rear of your property. In addition, there was also a large amount of miscellaneous trash and debris. These conditions are creating an illegal dump and a public health nuisance. This inspection and violations noted are in accordance with the following regulations and codes. • Health Mass General Law C. 111, s 122 & s 123, fine up to$1000 per day Mass General Law C. 111, S 150A and 310 CMR 16.06, fine or penalty up to $25,000 per day and/or imprisonment up to two years in the House of Correction. Therefore,you are ordered to properly remove all waste material from your property at 19 Linden Street to a licensed waste facility and provide documentation to the Board of Health of such. The above violations must be abated within 14 days of receipt of this order. Should you be aggrieved by this Order, you have the right to request a hearing before the Board of Health. A request for such a hearing must be received in writing in this office of the Board of Health within seven (7) days of receipt of this Order. At said hearing, you will be given the opportunity to be heard and to present witness and documentary evidence as to why this Order should be modified or withdrawn. You may be represented by an attorney. Please also be informed that you have the right to inspect and obtain copies of all relevant inspection or investigation reports, orders, and other documentary information in the possession of this Board, and that any adverse party has the right to be present at the hearing. ?-4WSinrely yor en aum Acting Health Agent Cc: Building Department Ward 5 Councillor John Ronan Certified Mail 7007 1490 0002 3076 9652 • Regular Mail CITY OF SALEM) MASSACHUSETTS • BOARD OF HEALTH 120 WASHINGTON STREET,4:"FLOOR TEL. (978)741-1800 KIMBERLEY DRISCOLL FAX(978) 745-0343 MAYOR DCRr?,I,NBAUM@S.AI.0 M.COM DAVID GREJ NBAUM ACTING HI?AL,I'H AGENT May 25, 2010 William Dragon 19 Linden Street Salem, MA 01970 Dear Mr. Dragon, In response to complaints received, Jennifer Keough, Code Enforcement Officer and David Greenbaum, Acting Health Agent for the Salem Board of Health, inspected conditions at your property located at 19 Linden Street in the City of Salem on May 24, 2010. Observed at this time were: many piles of yard waste, bricks,wire fencing, rusty metal objects, cinder blocks,wood construction materials and various other miscellaneous objects leaning into the neighbors fence which has been knocked down by the materials. This inspection and _ violations noted are in accordance with the following regulations and codes. Health Mass General Law C. 111, s 122 &s 123, fine up to$1000 per day Mass General Law C. 111, S 150A and 310 CMR 16.06, fine or penalty up to $25,000 per day and/or imprisonment up to two years in the House of Correction. Therefore, you are ordered to properly remove all waste material from your property at 19 Linden Street to a licensed waste facility and provide documentation to the Board of Health of such. The above violations must be abated within two weeks of receipt of this order. Should you be aggrieved by this Order, you have the right to request a hearing before the Board of Health. A request for such a hearing must be received in writing in this office of the Board of Health within seven (7)days of receipt of this Order. At said hearing, you will be given the opportunity to be heard and to present witness and documentary evidence as to why this Order should be modified or withdrawn. You may be represented by an attorney. Please also be informed that you have the right to inspect and obtain copies of all relevant inspection or investigation reports, orders, and other documentary information in the possession of this Board, and that any adverse party has the right to be present at the hearing. Sin relylyou Reply to: avid reen a Jennifer Keough Acting Health Agent Code Enforcement Officer • Cc: Building Department, Fire prevention, Planning Department—Conservation Administrator t CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET,4 FLOOR • TEL. (978) 741-1800 KIM 3ERLEY DRISCOLL FAx(978)745-0343 MAYOR DG RI ENBAUMLSAI.I M.COM DA V ID Giu i".NBA UM ACTING Hf-�du.TH AGENT April 14,2010 William Dragon 19 Linden Street Salem,MA 01970 Dear Sir/Madam: In accordance with Chapter 111,Sections 127A and 127B of the Massachusetts General laws,105 CMR 400.00:State Sanitary Code,Chapter I:General Administrative Procedures and 10.5 CMR 410.000:State Sanitary Code,Chapter II:Minimum Standards of Fitness for Human Habitation,an inspection was conducted of your property at 19 Linden Street in the City of Salem Jennifer Keough,Code Enforcement Officer of the Salem Board of Health,on Wednesday,April 14,2010,3:00 pm.The following violations of the State Sanitary Code were noted,as checked: CMR 410:600 Storage of Rubbish and Garbage _ CMR 410:601 Collection of Rubbish and Garbage • X CMR 410:602 Maintenance of Areas Free From Garbage and Rubbish(A through D) BOH Regulation#7 Description of Violations:See Enclosure(s) 410.600: Storage of Rubbish and Garbage (A) Garbage or mixed garbage and rubbish shall be stored in watertight receptacles with fight-fitting covers.Said receptacles and covers shall be of metal or other durable,rodent-proof material.Rubbish shall be stored in receptacles of metal or other durable,rodent-proof material.Garbage and rubbish shall be put out for collection no earlier than the day of collection. (B) Plastic bags shall be used to store garbage or mixed rubbish and garbage only if used as a liner in watertight receptacles with tight-fitting covers as required in 105 CMR 410.600(A)provided that the plastic bags may be put out for collection except in those places where such practice is prohibited by local rule or ordinance,or except in those cases where the Department of Public Health determines that such practice constitutes a health problem.For purposes of the preceding sentence,in making its determination,the Department shall consider,among other evidence of strewn garbage,torn garbage bags,or evidence of rodents. (C) The owner of any dwelling that contains three or more dwelling units,the owner of any rooming house,and the occupant of any other dwelling place shall be responsible for providing as many receptacles for the storage of garbage and rubbish as are sufficient to contain the accumulation before final collection or ultimate disposal,and shall so locate them to be convenient to the tenant that no objectionable odors enter any dwelling. (D) The occupants of each dwelling,dwelling unit,and rooming unit shall be responsible for the proper placement of her or his garbage and rubbish in the receptacles required in 105 CMR 410.600(C)or at the point of collection by the owner. 410.601:Collection of Garbage and Rubbish The owner of any dwelling that contains three or more dwelling units,the owner of any rooming house,and the occupant of any other dwelling place shall be responsible for the final collection or ultimate disposal or incineration of garbage and rubbish by means of: (A) The regular municipal collection system;or (B) Any other collection system approved by the Board of Health;or (C) When otherwise lawful,a garbage grinder which grinds garbage into the kitchen sink drain finely enough to ensure its free passage,and is ise maintained so as not to create a safety or health hazard;or (D) When otherwise lawful,a garbage or rubbish incinerator located within the dwelling which is properly installed and which is maintained so as not to create a safety or health hazard;or (E) Any other method of disposal which does not endanger any person and which is approved in writing by the Board of Health(see 10410.840) • 410.602:Maintenance of Areas Free From Garbage and Rubbish (A)Land: The owner of any parcel of land,vacant or otherwise,shall be responsible for maintaining such parcel of land in a clean and sanitary condition and free from garbage,rubbish,or other refuse.The owner of such parcel of land shall correct any condition caused by or on such parcel or its appurtenance which affects the health or safety and well-being of the occupants of any dwelling or of the general public. (B)Dwelling Units: The occupant of any dwelling unit shall be responsible for maintaining in a clean and sanitary condition and free of garbage, rubbish,other filth or causes of sickness that part of the dwelling which s/he exclusively occupies or controls. (C)Dwellings Containing Fewer Than Three Dwelling Units: In a dwelling that contains fewer than three dwelling units,the occupant shall be responsible for maintaining in a clean and sanitary condition free of garbage,rubbish,other filth or causes of sickness the stairs or stairways leading to her or his dwelling unit and the landing adjacent to her or his dwelling unit if the stairs,stairways,or landing are not used by another occupant. (D)Common Areas: In any dwelling,the owner shall be responsible for maintaining in a clean and sanitary condition free of garbage,rubbish,other filth or causes of sickness that part of the dwelling which is used in common by the occupants and which is not occupied or controlled by the occupant exclusively. (1)The owner of any dwelling abutting a private passageway or right-of-way owned or used in common with other dwellings or which the owner or occupants under her or his control have the right to use or are in fact using shall be responsible for maintaining in a clean and sanitary condition free from garbage,rubbish,other filth or cause of sickness that part of the passageway or right-of-way which abuts her or his property and which s/he or the occupants under her or his control have the right to use,are in fact using,or which s/he owns. Card of Health Regulation#7: 5_1 Time of Placement 5.1.2 Bags may be placed curbside for municipal collection no sooner than 6 AM the morning of the scheduled collection. 5.1.3 All containers and bags must be placed curbside no later than 7 Am on the day of collection and must be removed from the sidewalk on the same day as the collection.5.2Solid Waste Weight Limit There may be no more than 3 containers or 3 bags or a combination of containers and bags totaling no more than 3 and weighing no more than a total of 50 pounds each;plus one bulky waste item,placed curbside for municipal collection.5.4 Bulky Waste One bulky waste item per week may be placed for collection by residents and allowed small businesses.5.9 Yard Waste Yard Waste may not be included in regular municipal collection. It will be collected 5 times per year on a schedule agreed upon by the City and the City's contractor. Yard waste must be placed in yard waste paper bags or open containers clearly marked as"yard waste."Trimmings may be bundled in lengths no more than three feet long,(branches may not have a diameter wider than 3 inches)and weigh no more than 50 pounds. �[ You are hereby Ordered to make a good faith effort to correct these violations within 24(twenty four)hours of receipt of this notice. Failure on your part to comply within the specified time will result in a complaint being sought against you in Salem District Court. Should you be aggrieved by this order,you have the right to request a hearing before the Board of Health. A request for said hearing must be received in writing in the office of the Board of Health within 7 Days of receipt of this order. At said hearing,you will be given an opportunity to be heard and to present witness and documentary evidence as to why this order should be modified or withdrawn. You may be represented by an attorney. Please also be informed that you have the right to inspect and obtain copies of all relevant inspection or investigation reports,orders,and other documentary information in the possession of this Board,and that any adverse party has the right to be present at the hearing. One or more of the above violations constitutes a condition,which may endanger or materially impair the health or safety and well-being of the occupant(s) or the general public. If you have any questions,kindly contact this office at(978)741-1800. For the Board of th Reply to: Greenbaum en ifer Keough Acting Health Agent Co a Enforcement Officer c-g-trash JMD/HL CITY OF SA.LEM, MASSACHUSETTS • Y r BOARD OF HEALTH 120 WASHINGTON STREET,4"FLOOR TEL. (978) 741-1800 tiIMBERLEY DRISCOLL FAX(978)745-0343 MAYOR DGREBNBAUM@SALSM.CUM DAvm GREENBAUM ACTING HEALTH AGENT Trash Letter Violations To: W1I1jom �,,fauoA) Date: qllqllo _ Address: (0 Llnden 34 • Time: 312m City / State:. jSalom MA 01R70 Property At: 1,jnd en M • Oolation Numbers: _ 600: Storage of Rubbish and Garbage _ 601: Collection of Rubbish and Garbage /�_0 602: Maintenance of Areas Free From Rubbish and Garbage. B.O.H. Regulation #7 Complaint: I i rQ a I � o� + s . c Lnd:er h>l� s h cGn.r 4 onli -o±b.er Inl oo r i s jwz o b a/'y P& in ±fte.-_LcL of 4h e M4- c Q - e /a, nV-M1,110 Wjch G itinuation of this violation or any other violation of this matter will result in a monetary Z�ftation. CC: Mayor's Office c/o Jason Silva Fire Prevention Building Inspector Ward Councillor Other CITY OF SALEM. MASSACHUSETTS • BOARD OF HEALTH 120 WASHINGTON STREET,4"i FLOOR TEL. (978) 741-1800 ICMBERLEY DRISCOLL FAX(978) 745-0343. MAYOR DGRI,t NBAUM@SAI,E.M.COM DAVID GRI'.ENBAUM ACTING HI:�,'ALTII AGI"sNT March 16,2010 William Dragon 19 Linden Street Salem,MA 01970 Dear Sir/Madam: In accordance with Chapter 111,Sections 127A and 1278 of the Massachusetts General laws,105 CMR 400.00:State Sanitary Code,Chapter I:General Administrative Procedures and 105 CMR 410.000:State Sanitary Code,Chapter II:Minimum Standards of Fitness for Human Habitation,an inspection was conducted of your property at 19 Linden Street in the City of Salem Jennifer Keough,Code Enforcement Officer of the Salem Board of Health,on Tuesday,March 16,2010,9:00 am.The following violations of the State Sanitary Code were noted,as checked: CMR 410:600 Storage of Rubbish and Garbage • CMR 410:601 Collection of Rubbish and Garbage X CMR 410:602 Maintenance of Areas Free From Garbage and Rubbish(A through D) BOH Regulation#7 Description of Violations:See Enclosure(s) orage o u ish ana Ga�6age--- __ - _. --- ---- - (A) Garbage or mixed garbage and rubbish shall be stored in watertight receptacles with tight-fitting covers.Said receptacles and covers shall be of metal or other durable,rodent-proof material.Rubbish shall be stored in receptacles of metal or other durable,rodent-proof material.Garbage and rubbish shall be put out for collection no earlier than the day of collection. (B) Plastic bags shall be used to store garbage or mixed rubbish and garbage only if used as a liner in watertight receptacles with tight-fitting covers as required in 105 CMR 410.600(A)provided that the plastic bags may be put out for collection except in those places where such practice is prohibited by local rule or ordinance,or except in those cases where the Department of Public Health determines that such practice constitutes a health problem.For purposes of the preceding sentence,in making its determination,the Department shall consider,among other evidence of strewn garbage,tom garbage bags,or evidence of rodents. (C) The owner of any dwelling that contains three or more dwelling units,the owner of any rooming house,and the occupant of any other dwelling place shall be responsible for providing as many receptacles for the storage of garbage and rubbish as are sufficient to contain the accumulation before final collection or ultimate disposal,and shall so locate them to be convenient to the tenant that no objectionable odors enter any dwelling. (D) The occupants of each dwelling,dwelling unit,and rooming unit shall be responsible for the proper placement of her or his garbage and rubbish in the receptacles required in 105 CMR 410.600(C)or at the point of collection by the owner. 410.601:Collection of Garbage and Rubbish The owner of any dwelling that contains three or more dwelling units,the owner of any rooming house,and the occupant of any other dwelling place shall be responsible for the final collection or ultimate disposal or incineration of garbage and rubbish by means of: (A) The regular municipal collection system;or (B) Any other collection system approved by the Board of Health;or (C) When otherwise lawful,a garbage grinder which grinds garbage into the kitchen sink drain finely enough to ensure its free passage,and is Orwise maintained so as not to create a safety or health hazard;or (D) When otherwise lawful,a garbage or rubbish incinerator located within the dwelling which is properly installed and which is maintained so as not to create a safety or health hazard;or (E) Any other method of disposal which does not endanger any person and which is approved in writing by the Board of Health(see 10410.840) 410.602:Maintenance of Areas Free From Garbage and Rubbish (A)Land: The owner of any parcel of land,vacant or otherwise,shall be responsible for maintaining such parcel of land in a clean and sanitary condition and free from garbage,rubbish,or other refuse.The owner of such parcel of land shall correct any condition caused by or on such parcel or its appurtenance which affects the health or safety and well-being of the occupants of any dwelling or of the general public. (B)Dwelling Units: The occupant of any dwelling unit shall be responsible for maintaining in a clean and sanitary condition and free of garbage, rubbish,other filth or causes of sickness that part of the dwelling which s/he exclusively occupies or controls. (C)Dwellings Containing Fewer Than Three Dwelling Units: In a dwelling that contains fewer than three dwelling units,the occupant shall be responsible for maintaining in a clean and sanitary condition free of garbage,rubbish,other filth or causes of sickness the stairs or stairways leading to her or his dwelling unit and the landing adjacent to her or his dwelling unit if the stairs,stairways,or landing are not used by another occupant. (D)Common Areas: In any dwelling,the owner shall be responsible for maintaining in a clean and sanitary condition free of garbage,rubbish,other filth or causes of sickness that part of the dwelling which is used in common by the occupants and which is not occupied or controlled by the occupant exclusively. (1)The owner of any dwelling abutting a private passageway or right-of-way owned or used in common with other dwellings or which the owner or occupants under her or his control have the right to use or are in fact using shall be responsible for maintaining in a clean and sanitary condition free from garbage,rubbish,other filth or cause of sickness that part of the passageway or right-of-way which abuts her or his property and which e or the occupants under her or his control have the right to use,are in fact using,or which s/he owns. Board of Health Regulation#7: 5_1 Time of Placement 5.1.2 Bags may be placed curbside for municipal collection no sooner than 6 AM the morning of the scheduled collection. 5.1.3 All containers and bags must be placed curbside no later than 7 Am on the day of collection and must be removed from the sidewalk on the same day as the collection.5.2Solid Waste Weight Limit There may be no more than 3 containers or 3 bags or a combination of containers and bags totaling no more than 3 avid weighing no more ifian--g-*FoW—oTZU-pounds eacff,plus one&uW-_ittem,prace cur-6side for municipal collection.5.4 Bulky Waste One bulky waste item per week may be placed for collection by residents and allowed small businesses.5.9 Yard Waste Yard Waste may not be included in regular municipal collection. It will be collected 5 times per year on a schedule agreed upon by the City and the City's contractor. Yard waste must be placed in yard waste paper bags or open containers clearly marked as"yard waste."Trimmings may be bundled in lengths no more than three feet long,(branches may not have a diameter wider than 3 inches)and weigh no more than 50 pounds. You are hereby Ordered to make a good faith effort to correct these violations within 24(twenty four)hours of receipt of this notice. Failure on our art to comply within y p p y the specified time will result in a complaint being sought against you in Salem District Court. � P 9 9 9 Should you be aggrieved by this order,you have the right to request a hearing before the Board of Health. A request for said hearing must be received in writing in the office of the Board of Health within 7 Days of receipt of this order. At said hearing,you will be given an opportunity to be heard and to present witness and documentary evidence as to why this order should be modified or withdrawn. You may be represented by an attorney. Please also be informed that you have the right to inspect and obtain copies of all relevant inspection or investigation reports,orders,and other documentary information in the possession of this Board,and that any adverse party has the right to be present at the hearing. One or more of the above violations constitutes a condition,which may endanger or materially impair the health or safety and well-being of the occupant(s) or the general public. If you have any questions,kindly contact this office at(978)741-1800. For Board of H Ith Reply to: r Zvi Gr4ebu Jennifer Keough Acting Health Agent Code Enforcement Officer c-g-trash JMD/HL CITY OF SALEM, MASSACHUSETTS r �i BOARD OF HEALTH 120 WASHINGTON STREET,4"4 FLOOR TEL. (978) 741-1800 KIMBERLEY DRISCOLL FAX(978) 745-0343 MAYOR nc,Rr-..rNBAUM@SALEM.COM DAVID GRE NBAUM ACTING HF.AI:TH AGENT Trash Letter Violations To: Will1am hraqoo, Date: Oh fel/a \-j Address: 19 Linden of . Time: lam City / State: _Sgjono M/t- o1g7o Property At: 19 Llndfn S3+4-eef 0 Violation Numbers: _ 600: Storage of Rubbish and Garbage 601: Collection of Rubbish and Garbage :.. ainance:o areas Free From Ru bsh-and -_ . __ __ Garbage. B.O.H. Regulation #7 Complaint: On nypect'ID/t a- /GVAe itch'/ 0f Jlace— ,S'-(pa/o-foal 19 I Q 70 0 0170 a .e ' uP - JAnrA �- c m I Holi i I . I l r ch 1 a clean ao d L wn iarLA amdtiloll :�Cdk from , gafha-ge , ro6blsh ) or &her diwe tinuation of this violation or any other violation of this matter will result in a monetary citation. cc: Mayor's Office c/o Jason Silva Fire Prevention Building Inspector Ward Councillor Other r � y - . i lit r t - �.� .� }fir -«f.���. � ,,_ �,._�• _,�. � 74 ..aysii,—.,.ff/I4'i" -� iye ,y� J - ♦- "^ _� �J ♦tg " ��C d' '_.:<.,..;„ ��' .. �g�` g '���� yy���^�"�- se,.+, "'ram ^�J•'le-���+1` "�.,�� i`hr l i« .� •�t` -� � ram" ` • � �µ�,. "a�'i,' "� S+��j._. s.�..•�„-:a. 'sy'�"r SC ..c• a.;� /+' �n,. 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(J ii "�`.•�1 1!�r. �{ a s�`,�`# r � ..+: +ia�lRr�_ �`� / _..-' . �P�i- � � !�! • 1 tea. ,r J� �., ,. s.i1r j•� _ .� 7*`a ''+ _ ' «t c11�% •r-' f t i� rFJ'l e ilr 1 <;/�t, ,V� CV �. j ry,c:•r- �� #:.i f 7` t, '. i.~ .� (_ ` f arum— Ath L -•'• �� " •'' '�. ,- � �. �'.P, t i't'i.< x � i ..• y.�.' .ram•.✓ " ` '' ♦♦'' ,y k. } _ is i7tt� � ' `�/,r ': ����` 1.. �' 1ti �.. �. •Sy-.��r^�p'�� ` t;� ���`�, �� VV � � , 4���// I f �t.s �C q' '• �\ fl 1�� .�� t t~�� �' r- J ``.' .� 3r%�h ,, y "� • � a CITY OF SALEM, MASSACHUSETTS � I.30AI2D OI^Hf~--#I..T'E-I 120 WASHINGTON STREFI",4`"FLOOR • TEL. (978) 741-1800 KIIv113FRLEY DRISCOLL FAX(978) 745-0343 MAYOR llGRl f?NBAUM@SAI.IiM.(:OM DAvji)Glti,'TNBAUM,RS A(:,i*ING HEALTH Ac'&,N'I' October 4, 2010 Re: 460, 462, 440, &488 Highland Avenue, Salem, MA Atty. Joseph Correnti 63 Federal Street Salem, MA 01970 Dear Atty. Correnti: The Salem Board of Health requests your presence at the next Board of Health meeting for a discussion of the plans for 460, 462, 440, &488 Highland Avenue. The meeting will be held Tuesday, October 12, 2010 at City Hall Annex, 120 Washington Street 3rd floor conference room @ • 7:OOPM. Ifyou have any questions, contact me at 978-741-1800. Sincerely, For he Boar Health David Greenbaum, Ad ng Health Agent DG/HL cc: Dr. Barbara Poremba, Chairperson of the Board of Health and Members • 0 CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET,4""FLOOR • TEL. (978) 741-1800 ICIMBERLEY DRISCOLL FAX(978) 745-0343 MAYOR «cxiiNt�nuMla�Snr.i;nt.c.c:�M DAVID GRU ENBAUM,RS AcTING HFAI.iIIf A(;PNT October 4, 2010 Re: US Biological, Technology Way, Salem MA DiLullo Associates Attn: Dan DiLullo 16 Crystal Street Melrose, MA 02176 Dear Mr. DiLullo: The Salem Board of Health requests your presence at the next Board of Health meeting for a discussion of the plans US Biological on Technology Way. The meeting will be held Tuesday, • October 12, 2010 at City Hall Annex, 120 Washington Street 3rd floor conference room @ 7:OOPM. If you have any questions, contact me at 978-741-1800. Sincerely, FAidGr rd f ealth t Dnb um, A ting Health Agent DG/HL cc: Dr. Barbara Poremba, Chairperson of the Board of Health and Members •