MEETING PACKET JANUARY 2017 JANUARY 2017
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CI17I' OF SALFM, MASSACHUSETTS
BOARD OF HEALTH
120 WASHINGTON STREET,4'11 F!LO 7R
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TEL.(978)741-1 s00 FAX(W8) 745-0343 Prsvenl.Pr4mot4.Protvrt,
KIMBERLEY DRISCOLL kamdin@salem.com
LAiilzY RAMVliv,Rs/Rl,rls,r_rr0,c;>>aK
MAYOR HEALYI I AGI NT
NOTICE OF MEETING
You are hereby notified that the Salem Board of Health will hold its regularly scheduled meeting
Tuesday January 1.7, 2017 at 7r00 PM
.Room.313,.
City Hall Annex120 Washington Street
MEETING AGENDA
1. Call to order
2. Approval of Minutes
3. 'Chairperson Communications r
4. Public Health.Announcements/Reports/Updates
a. PHN Report-NSMC working group update
b. Health Agent
c. Administrative w o
d. Council Liaison Updates v Cr
• 5. Continue discussion on temporary food permitting process.and fee schedule
6. Continue discussion on banning:smoking in public parks,and.beaches
7. New Business/Scheduling of future agenda items
• Items that could not be anticipated prior to'the posting of the agenda,
Larry Ramdin
Health Agent
cc: Mayor Kimbefley,Driscoll, Board of Health, City Councilors
Next regularly scheduled meeting,is,'February 14; 2017 at 7:000- m at City Hall Annex; 120
Washington Street3rd Floor Room 313.
Know your rights under the open meeting lawMGL chapter 30A ss,18-2S and City Ordinanee
section 2-2028 through 2-20$3
This notice posted on "Official Bulletin Board"
City Hall, Salem,Mass. on `JAN. -13 2017
i y
,at gip:4-ee AV in:acc;ordancewith NIGL Chap. 30ip►; .
Sections 18-25.
CITY OF SALEM
BOARD OF HEALTH
MEETING MINUTES
December 13, 2016
DRAFT
MEMBERS PRESENT: Jeremy Schiller(Acting Chair),Nancy Crowder, Janet Greene, &Mary Lauby
OTHERS PRESENT: Larry Ramdin, Health Agent, Suzanne Doty, Public Health Nurse &Heather Lyons-Paul
Clerk of the Board
EXCUSED: Paul Kirby, Chair
TOPIC DISCUSSION/ACTION
1. Call to Order 7:05pm
J. Greene motioned to approve the minutes with corrections
2. Minutes of Last Meeting N. Crowder All in favor. Motion passed.
(November 15, 2016)
3. Chairperson Announcements
4. Monthly Reports-Updates
A. Public Health Nurse's Copy available at the BOH office
Report
B. Health Agent's Report Copy available at the BOH office
C. Administrative Report Copy available at the .BOH office
Dr. Schiller motioned to take the agenda out of order.
J Green 2°d All in favor. Motion passed.
D. City Council Liaison City council passed plastic bag reduction initiative. Initiation
Updates will start on January 1, 20.18.
J. Greene to accept the reports. M. Lauby 2"d All in favor.
Motion passed.
5. Discussion on temporary L. Ramdin handed out a fee schedule for temporary permits of
food permitting process and cities and towns around Salem. The temporary fee structure for
fee schedule Salem has been in effect since 2007, which was before he
started with the department. Salem's temporary fees are much
higher than the surrounding cities and towns.
The Board and Larry Ramdin discussed what a temporary food
permit is. A couple of key points that define when a temporary
food application needs to be applied for is:
* A food establishment is operating outside of their place of
business for a public event.
* A temporary event is only allowed to run for no more than 14
days, in accordance with MA General Law 105 CMR 590.
Larry Ramdin provided the Board with an estimate of$100 per
day for a temporary food permit. This would cover the cost of
review, time taken to process the permit and inspection of
event. In a letter the Mayor wrote to the Board she proposed a
$35 fee in order to keep these events cost effective for
establishment owners.
J. Green motioned to include the Mayor's letter as part of
the minutes. M. Lauby 2"d. All in favor. Motion passed.
Public comments
Chris Lohring of Notch Brewery.—Opened his doors in July
2016. As a brewery, he is not required to serve food but has
limited snacks available. He would like to have temporary
events on a weekly basis. The $300 fee has kept them from
bringing in vendors.
Larry Leibowitz of Bambolina—Is creating a catering section
for their business. Although he understands the amount of work
that goes into these events, a$100 for a temporary event is still
too high. The profit from these events are weather permitting.
The $100 fee plus the cost of labor and product, we can could
still take a loss at times for these events.
Tim Haigh of Bambolina—Added up until 4-5 months ago,
businesses that held a food service permit fees for these events
were waived for locals.
Larry Ramdin—Responded yes, the fee was waived for a time.
For what reason, he in unaware. He also went on to add the
permit for a food establishment does not extend outside the
• business. Permits are not transferable or mobile. Also, the
department started receiving complaints about the price
difference for out of town vendors. That is why the department
started charging the same fee to everyone. Out of town vendors
were paying$300 while Salem establishments were paying
nothing.
Kylie Sullivan from Salem Main Streets—The fee structure was
originally set to be prohibitive and to not undersell the local
businesses during October. Since Salem is set up to be more of
a year-round city this fee structure does not work anymore.
Public comment closed.
The discussion among the Board members reflected that the fee
structure for the temporary food applications is outdated and
needs to be changed. The original intent was to detour the over
saturation of the food vendors coming into Salem during
October for Haunted Happenings. Salem is changing and is
working towards becoming attractive all year long.
The key points that the Board would like to discuss for the next
meeting are:
* Different fee structures for Salem business and out of town
businesses. A Board member or Larry will speak with City
• Solicitor about legality of this.
* Setting fees for potentially hazardous food (PHF) and non.
PHF.
* Setting different fees for Haunted Happenings.
* What is the purpose/intension of the fees are. What cost they
r
cover, will changing the cost impact of the department's budget
and City budget?
* Discussing what the differences are with Food truck permits
and mobile food permits and temporary permit events.
* Possible limitations on the number of temporary events per
• establishment per year.
* Is there a better way to be informed of outside food services
other than applying for a pen-nit? Is there a way to make this
process easier for establishment owners?
* Would a task force be helpful here? Should they be set up to
report to the Board?
* Should this discussion be done at a public hearing for more
public input?
* The Board will invite the Mayor to speak about her visions
and priorities for Salem and the temporary/pop-up events.
The Board will go over all this information before making their
final decision.
6.Discussion on banning Discussion to be continued
smoking in public parks and
beaches
7. The impact on legalization of The challenge of legalization of Marihuana will be the laws that
Marihuana will have on the will be set up for edibles. Edibles will not be for sale legally
department until January of 2018. There is no standard of quality yet for
edibles. Janet Greene has concerns about the safety of edibles
and the labeling of contaminants that could be in them. The
state Treasurer's Office will be managing the laws around this
issue. Each town or city is mandated to have a distributer unless
they chose to be a dry town. The Board asked Larry Ramdin to
have a representative speak at a meeting soon to talk about this
issue.
8.New Business /Scheduling of future Continuation of temporary food pen-nit discussion
agenda items Banning smoking from public parks and beaches discussion
9. MEETING ADJOURNED: M. Lauby motioned to adjourn the meeting. 2nd N. Crowder
All in favor. Motion passed.
9:20pm
Respectfully submitted,
Heather Lyons-Paul
Clerk of the Board
• Next regularly scheduled meeting is January 10, 2017 at 7pm
At City Hall Annex, 120 Washington Street, Room 313 Salem.
ti
Suzanne Doty RN BSN
• Salem Board of Health
Public Health Nurse
Public Health Nurse Report
Reporting on December 7"', 2016 through January 11"', 2017
Disease Prevention and Health Promotion
• Investigated reportable diseases and reported case information to MDPH.
• Coordinating follow up with North Shore Pulmonary Clinic on 1 current active
tuberculosis cases.
• Continually inputting flu doses and clinic information into the Massachusetts
Immunization Information System(MIIS) for up to date vaccine records and better
continuity of care between clinics and providers.
• Added post to the Board of Health Facebook page including information on how to reach
out for help for addiction and mental health services during the holiday season, hotline
number and link to the Salem Overdose and Substance Use Prevention Coalition
Resource page provided, also posted on our Twitter account as well.
Meetings/Trainings
• Continued modules and Working on Wellness webinars, the beginning steps of creating a
program on wellness for city employees. Submitting on going assignments as plans
become more finalized and planning next committee meeting. First round of seed funding
of$2,000 awarded on December 150'and is expected to arrive mid-January.
• Attended the Salem Overdose and Substance Abuse Awareness Coalition on December
13tn for ongoing efforts to increase prevention and awareness of substance abuse.
• Attended the Emergency Preparedness meeting on December 21st for continued
collaboration for emergency preparedness with our region.
• Attended a meeting with the North Shore public health nurses on December 20'h to
collaborate on issues we are seeing within our communities such as food borne illnesses
reported and Tuberculosis education and treatment.
• Attended the School Wellness Committee meeting on December 20'to discuss ongoing
projects and achieving goals within the Salem public schools.
•
r '
Monthly Report of Communicable Diseases: December 2016
Disease New Carry Over Discharged/ Total#Of Total for
Reported Cases this 2016
Closed Month
Tuberculosis 0 1 1 1 4
(Active)
Latent 0 0 0 0 31
Tuberculosis*
Arbovirus* 0 0 0 0 0
Babesiosis 0 0 0 0 0
Calicivirus/No 0 0 0 0 0
rovirus
Campylobacte 0 0 0 0 15
riosis
Chikungunya 0 0 0 0 0
Dengue* 0 0 0 0 0
Ehrlichiosis 0 0 0 0 0
Enterovirus 0 0 0 0 0
Giardiasis 0 0 0 0 6
Group A 0 0 0 0 0
Streptococcus
Group B* 1 0 1 1 2
Streptococcus
Human 0 0 0 0 1 l
Granulocytic
Anaplasmosis
Haemo hilus 0 0 0 0 2 1
Influenzae
•
I
I
Hansen's 0 0 0 0 0 0,
Disease a4 =
Hepatitis A 0 0 0 0 0
Hepatitis B* 1 0 1 1 8
Hepatitis C* 6 0 6 6 30
Influenza* 2 0 2 2 19
Legionellosis 1 0 1 1 2
Lyme 1 0 1 1 0
Disease* i`s
27**
Malaria 1 0 1 1 2 0
Measles 0 0 0 0 1 fl�
Meningitis 0 0 0 0 0
Mumps 0 0 0 0 1 � '
• Pertussis 1 0 1 1 1 t
t,f
Rocky 0 0 0 0 0
a
Mountain
' tt '� 35f ZC
Spotted Fever
Salmonellosis 1 0 0
Shigatoxin 0 0 0 0 0 ' r
Producing
Organism ,
Shigellosis 0 0 0 0 3 `rOT
Streptococcus 0 0 0 0 8 3
Pneumoniae*
Varicella* 1 0 1
Vibrio 0 0 0 0 10
+u 4
F
West Nile 0 0 0 0 0 0
Yersoniosis 0 0 0 0 0 l
• Y ?
Zika Virus 0 0 0 0 1
Infection •
Total 16 1 16 17 204
December 2016
*Notifications only, LBOH not required to follow up or investigation per DPH.
**Total reflects cases that have also been reported as suspect cases.
All Communicable disease totals above are subject to change in the event that the follow-up investigation
results in the revocation of the diagnosis.
Yearly totals for 2016 have been updated for year end with the number of CONFIRMED cases.
Summary of Current Communicable Diseases
Active Tuberculosis:
Case 1:DOT started 6/6/16. 3 contacts had TB Skin Tests administered. 1 contact has been •
referred for further follow up. Second round of contact testing completed, no further follow up for
contacts required. Case completed treatment on December 61h and was discharged from the
pulmonary clinic. Follow up testing showed no evidence of tuberculosis. No contacts of this case
have tested positive or become symptomatic. Case is closed per MDPH.
Legionella:
Case 1: This patient was hospitalized and since recovered, patient had recently traveled outside of
the United States during the incubation period.No further follow up required, case is closed.
Malaria:
Case 1: This patient has recently traveled out of the United States during the incubation period
without taking prophylactic medication. Case is recovered and there is no further follow up
required, case is closed.
Pertussis:
Case 1: This patient was symptomatic and tested positive, was treated and isolated until no longer
contagious, and recovered. Patient had been vaccinated appropriately per vaccine schedule.
Household contacts were prophylactically treated per MDPH request. Unsure of source case at
this time. No further cases have been reported, follow up completed per MDPH, case is closed.
•
Salmonella:
Case 1: This patient presented with minimal symptoms, they are currently being followed by an
Infectious Disease specialist. They were hospitalized and have been treated and since recovered.
They are not a food handler or attending/employed in a care setting. At this time, the case is still
open as I am continuing to work on making contact with the patient to conduct an interview to
determine the source of infection.
Zika Virus Infection:
No updates during the month of December received from MDPH.
27 cases of Zika Virus Infection previously listed as cases have been revoked after lab tests. In
the month of November, there was no new cases of testing and 1 revoked case.
Confirmed Case(June 2016): Case not pregnant at time of diagnosis. Case traveled to
Dominican Republic and reported symptoms of fever and rash.
•
Health Agent report December 2017
• Announcements/Updates
• Mayor Kimberly Driscoll presented her state of the City report on January 5, 2017. A
copy is provided in the Board packet
• Councillor Elaine Milo was elected City Council President
• Councilor Heather Famico was appointed Chair of the Public Health Safety and
Environment committee
• Councilor Beth Gerard was reappointed as City Council liaison to the Board of Health
• The City Working on Wellness was awarded the maximum $2000.00 in initial seed
funding to support city Employee wellness activities. I would like to thank Suzanne Doty
for her tireless work on the project that enabled us to get the maximum funding available.
Community Outreach
• Larry Ramdin, was a panelist in the final 2016 episode of"Recovering in Salem". The
episode discussed community efforts to address overdose and reduce substance use as
well as provide avenues to recovery.
Meetings and Trainings
• The Health Agent and Environmental Health team attended a training on " Urban
Rodents and Public Health"that was presented by Dr. Robert Corrigan National Rodent
Control expert
Environmental Health Activities
• Minzu Sushi and Deacon Giles Distillery were issued food permits
• A site visit was done at" In a pigs eye"Derby street, to review proposed updates to
kitchen and advise owner on said changes.
}
Inspections
Item Monthly Total YTD 2015 Total
Certificate of Fitness 34 506 534
Inspection
Certificate of Fitness 5 42 4
re-inspection
Food Inspection 6 241 263
Food Re-inspections 0 31 55
• Retail Food 0 17 18
Inspections
Retail Food 1 12 1
re-inspection
General Nuisance 5 26 25
Inspections
Food— 0 2 0
Administrative
Hearings
Housing Inspections 8 94 181
Housing re- 2 25 37
inspections
Rodent Complaints 0 24 19
•
• Item YTD 2015 Total
Court 0 3 7
Hearings/filings
Trash Inspections 66 574 138
Orders served by 0 3 7
Constable
Tanning Inspections 0 0 7
Body Art 0 0 1
Swimming pools 0 9 17
Bathing Beach 0 108 106
Inspection/testing
Recreational Camps 0 6 12
Lead Determination 0 2 1
Septic Abandonment 0 0 0
Septic System Plan 0 0 0
Review
Soil Evaluation 0 0 0
Percolation tests 0 0 0
Total 127 1699 1433
•
Temporary Food Establishment Operations (five documents)
1. Are You Ready?
2. Temporary Food Establishment Guideline for Local Boards of Health
• 3. Sample Cover Letter to Temporary Food Establishment Operators
4. Temporary Food Event Coordinator's Checklist
5. Application for Temporary Food Establishment Permit
•
•
t
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Massachusetts Department of Public Health
Food Protection Program
Temporary Food Establishment Operations
P Y P
Are You Ready?
Use this guide as a checklist to verify compliance with MA food safety regulations
❑ Application Submit a completed temporary food establishment application to the Local Board of Health a
minimum of 30 days prior to the event.
FOOD & UTENSIL STORAGE
❑ Dry Storage Keep all food,equipment,utensils and single service items stored above the floor on pallets or
shelving,and protected from contamination.
❑ Cold Storage Keep potentially hazardous foods at or below 41°/45°F.An effectively insulated container with
sufficient coolant may be approved by the board of health for storage of less hazardous foods,or
use at events of short duration.
❑ Hot Storage Use hot food storage units when necessary to keep potentially hazardous foods at or above 140°F.
❑ Thermometers Use a food thermometer to check temperatures of both hot and cold potentially hazardous food.
❑ Wet Storage Wet storage of canned or bottled non-potentially hazardous beverages is acceptable when the
water contains at least 10 ppm of available chlorine and the water is changed frequently to keep
the water clean. •
❑ Food Display Protect food from customer handling,coughing,or sneezing by wrapping,sneeze guards or other
effective barriers.
Post consumer advisories for raw or undercooked animal foods.
❑ Food Preparation Food employees must use utensils,disposable papers,disposable gloves or any other means
approved by the board of health to prevent bare hand contact with ready-to-eat food.
Protect all storage,preparation,cooking and serving areas from contamination.
Obtain food from an approved source. Potentially hazardous foods and perishable items may not
be prepared in residential kitchens.
PERSONNEL
❑ Person in Charge There must be one designated person in charge at all times responsible for compliance with the
regulations. Check with your local board of health for food protection management certification
requirements.
❑ Handwashing A minimum two-gallon insulated container with a spigot,basin, soap and disposable towels shall
be provided for handwashing. The container shall be filled with warm water 100'to 120°F. A
I
handwashing sign must be posted.
❑ Health The person-in-charge must tell food employees that if they are experiencing vomiting and/or
diarrhea,or have been diagnosed with a disease transmissible through food,they cannot work •
with food or clean equipment and utensils.Infected cuts and lesions on fingers or hands must be
covered and protected with waterproof materials.
2
❑ Hygiene Food employees must have clean outer garments and effective hair restraints. Tobacco usage and
eating are not permitted by food employees in the food preparation and service areas.
❑ Warewashing A minimum of three basins,large enough for complete immersion of utensils and a means to
heat water are required to wash,rinse and sanitize food preparation equipment that will be used
on a production basis.
The board of health may require additional sets of utensils if warewashing sinks are not easily
accessible.
❑ Sanitizing Use chlorine bleach or other approved sanitizers for sanitizing food contact surfaces,equipment
and wiping cloths.
❑ Wiping Cloths Store wet wiping cloths in a clean 100ppm chlorine solution.Change frequently.
❑ Water Supply An adequate supply of potable water shall be on site and obtained from an approved source.
Water storage at the booth shall be in approved storage containers.
❑ Wastewater Dispose of wastewater in an approved wastewater disposal system. An adequate number of
Disposal covered containers,labeled"Wastewater"shall be provided in the booth.
❑ Floors Unless otherwise approved,floors shall be constructed of tight wood,asphalt,or other cleanable
• material. Floors must be easily cleanable.
❑ Walls $ Ceilings Walls and ceilings are to be of tight and sound construction to protect from entrance of
elements,dust,debris and,where necessary,flying insects. Walls shall be easily cleanable.
❑ Lighting Provide adequate lighting by natural or artificial means if necessary. Bulbs shall be shatterproof
or shielded.
❑ Counters/Shelving All food preparation surfaces shall be smooth,easily cleanable,durable and free of seams and
difficult to clean areas. All other surfaces shall be easily cleanable.
❑ Trash Provide an adequate number of cleanable containers inside and outside the booth.
❑ Restrooms Provide an adequate number of approved toilet and handwashing facilities.These facilities shall
be accessible for employee use.
❑ Clothing Store personal clothing and belongings in a designated place in the booth,away from food
preparation,food service and warewashing areas.
Need more information on food safety and MA food regulations
www.tnass.gov/dph/fpp Retail Food Information
http://www.umass.edu/umext/nutrition/programs/food safeiy/resources/index.html
•MA Partnership for Food Safety Education Resources/Food Safety Principles for Food Workers
www.foodsafety.gov Gateway to Government Food Safety Information
3
MASSACHUSETTS DEPARTMENT OF PUBLIC HEALTH
FOOD PROTECTION PROGRAM
TEMPORARY FOOD ESTABLISHMENT GUIDELINE
FOR LOCAL BOARDS OF HEALTH
INTRODUCTION
A temporary food establishment is defined by the 1999 Food Code as a food establishment that operates for a period of no
more than 14 consecutive days in conjunction with a single event or celebration.Temporary food establishments(TFE)are licensed
and inspected by local boards of health(LBOH)in accordance with Massachusetts Regulation 105 CMR 590.000 Minimum Sanitation
Standards for Food Establishments-Chapter X.
Temporary food events present special challenges to the Sanitarian. TFE may operate either indoors or outdoors and often
have limited physical and sanitary facilities available. Certain organizations may also presume they are exempt from LBOH
regulations because of their non-profit status. Non-profit organizations are not exempt unless they distribute the food for free or at
cost.An event that is advertised with fliers,banners,newspaper articles,radio or TV announcements,or by other means,is considered
a public event and is subject to the health code requirements of the regulatory authority. Private events for members only that are not
advertised might not be considered public events by the regulatory agency.
Frequently,there are operators who want to run temporary establishments on an ongoing basis. LBOH should evaluate
whether the operation would be defined as a temporary establishment under the current regulations,or whether the temporary
establishment operator is using the definition to get around complying with full food service regulations. Roadside stands and
farmers markets,which sell only fresh,produce,non-profit organizations(i.e. soup kitchens,food donations for charity),which
distribute food for free or at cost,and neighborhood bake sales,are exempt from the regulations.
Food preparation in TFE operations can pose significant hazards due to limited physical facilities and equipment. The lack •
of proper storage and preparation space,inadequate refrigeration and hot
holding units,inadequate hand washing facilities and the lack of a hot/cold potable water supply are a few of the factors often
identified in TFE operations which may contribute to cross-contamination,inadequate holding temperatures and the contamination of
food by infected food handlers. Menus,physical facility and equipment design,food supply sources and food handling procedures
should be carefully reviewed with the operator prior to the issuance of a permit by the board of health.
Temporary food events such as traveling fairs and carnivals,multi-cultural celebrations,special interest fund raisers and
restaurant food shows have become extremely popular within the last few years.Many of these TFE are high-risk food operations,
which must be carefully monitored by the LBOH. The materials in this package are designed to facilitate the application approval
process and to provide event coordinators and TFE operators with basic food safety requirements necessary to prevent a foodborne
outbreak.
A. MONITORING TEMPORARY FOOD EVENTS IN YOUR COMMUNITY
1. Many events are scheduled on an annual basis. Keep a calendar of these events.
2. Be alert for flyers,banners,newspaper,radio announcements and Internet postings on city and town event calendars.
3. Contact your local visitor's association or Chamber of Commerce. These organizations maintain schedules of events.
4. Contact managers of fairgrounds,parks, and other locations where temporary events are often held.
B. COORDINATING THE TEMPORARY FOOD ESTABLISHMENT APPLICATION PROCESS 1 •
1. For scheduled
and/or annual events,contact the event coordinator and have them complete and return the Coordinator's Check List 30 days prior
to the event. Be sure to get the indicated information under the following items:
4
I _ �
• Item 2 (Expected number of patrons/day). This number is needed to determine the number of restroom facilities required at
the event.
• • Item 3 (Location). This is the exact location. The purpose is to assess the location regarding the availability of water,
wastewater and solid waste facilities and services;dust control,and the size of the parcel for the expected number of patrons.
• Item 8(Restroom Facilities)This includes the number and type of toilet and handwashing facilities to be provided.
• Toilets. In the interest of public health,toilet facilities should be provided at gatherings longer than 2-3 hours.Providing
adequate toilets and handwashing facilities would normally be the responsibility of the coordinator. Toilets may consist of
properly designed and operated portable toilets.
The requirement for toilets at outdoor temporary food events is not covered under MA Fuel Gas and Plumbing Code.LBOH
should use the"Sanitarian and Health Official Guide"for determining the"Portable Restroom Requirements at Special
Events and Crowd Gatherings"as published by the Center for Business and Industrial Studies,University of Missouri,St.
Louis,MO 63121. The peak crowd should be used to determine the number of toilets required.
At least one lavatory per 5 toilets should be provided. Lavatories should be installed within or adjacent to a toilet room if
running water is practically available. If running water is not practically available,lavatories must be equipped with water
for handwashing from an approved storage tank. Storage tanks used in remote or other locations where running water is not
practical should:
a) be clean,
b) not have been used previously for the storage of wastewater or toxic substances,
c) be of adequate capacity to provide .25 gallon per person for the peak crowd,
d) be refilled at least daily,
e) provide water at lavatories via gravity flow,and
f) flow into a catchment,drywell or other receptacle approved for the event by the department.
• • Item 9(Electricity). This information will help the Sanitarian determine the type of food that can be safely prepared or
served at the event.
• Item 10-12(Water,Wastewater and Solid Waste). This information will help the Sanitarian determine if adequate facilities
are provided on site or if additional supplies/services are needed.
• Request a list of the names,telephone numbers and addresses of the TFE operators.
2. Prepare packets which include:
• Cover Letter
• Temporary Food Service Permit Application
• "Are You Ready?"Check List
• Are
Safety at Temporary Events"pamphlet or other educational meaterials.
Cover letters should include the deadline for receipt of the applications and a general schedule for pre-opening inspections.
2. Send the coordinator a number of packets,which he/she will distribute to potential operators;or obtain a list of operators from the
coordinator and mail each individual operator a packet.
3. Days prior to the event,check the applications received against the list of operators from the coordinator. Call or send a reminder
postcard or letter to operators for whom you have not received an application.
4. Inform the coordinator that reports of suspected or confirmed illness associated with the event must be immediately reported to
the LBOH.
• 1 C. REVIEWING APPLICATIONS AND REGULATIONS WITH TFE OPERATORS 1 1. Food Preparation
and Plan Review:Conduct a food preparation and plan review based on the menu and procedures identified on the Application
for Temporary Food Service Permit.It may be necessary to call or meet with the TFE operator to obtain complete information.
5
Event coordinators often schedule meetings to review event policies and procedures with the concessionaires. This is an excellent
opportunity for you to meet with the temporary food operators and review requirements,answer questions and assist them in
completing the application. Also inform the event coordinators and the TFE operators that reports of suspected or confirmed
illness associated with the event must be immediately reported to the LBOH.
• Item 2(Menu)The operator should list all menu items including beverages,condiments,etc. The sanitarian may prohibit certain•
foods or procedures based on the availability of adequate physical and sanitary facilities. Menus should be kept simple.
• Item 3(Agreement). The letter of agreement should include dates,times and foods to be prepared at the permitted or otherwise
approved kitchen. A copy of the approved kitchen's food permit should also be attached if the establishment is in another city or
town.
Item 4(Potentially Hazardous Foods And Other Foods Which Will Support The Survival Of Pathogenic Organisms). Insure that
the operator has correctly identified all such foods listed in the menu and has accurately indicated all food handling steps
involving each item. Identify high-risk foods,which have been implicated in foodborne outbreaks(i.e. salads,sandwiches,ice,
ground beef). Pay special attention to foods,which will require several steps of preparation or handling prior to service,and
foods,which are prepared 12 or more hours prior to service. Encourage TFE operators to prepare food as close to time of service
as possible.The Sanitarian may restrict foods prepared and served based on preparation and/or physical and sanitary facilities
available. Meat,poultry,seafood and other PHF items may be approved if they simply require cooking and/or holding at the TFE
site prior to service. If such PHFs and other foods such as salads which require extensive processing,i.e.thawing,cutting,
mixing,and cooling prior to cooking or serving is necessary,these activities must be conducted in an approved kitchen such as a
restaurant. Sometimes a church or club kitchen,which is licensed by the board of health,could be approved for preparation prior
to an event. All food service establishments should be evaluated to determine if it has the space and equipment to safely
accommodate the additional food preparation/storage/transportation that is proposed,before approving its use in conjunction with
a temporary establishment.
When reviewing food preparation procedures with the TFE operator,let the operator explain to you in his or her own words how
each food item is handled from receiving to serving.Using the principles of Hazard Analysis Critical Control Point(HACCP),
critical control points and monitoring procedures can be identified for each food item. Examples of questions,which should be
addressed to identify potential critical control points,include:
Food Supply Will all prepared foods be from an approved source? •
Will raw eggs,meat, seafood etc.,be used in any ready-to-eat foods,which does not
require cooking?
Will shellfish tags,which identify source and dealer available for shellfish and retained
for 90 days?
Will shucked shellfish containers labeled with the kind and quantity of shellfish,name,
address and certificate number of the dealer and the lot number?
Will meat and poultry be from a USDA inspected source?
Will any home-canned products used?
How will all fresh produce(fruits and vegetables)be washed prior to use?
Will the water/ice be from an approved source?
Infected Are food employees aware that they will not be permitted to work if they have vomiting,
Employees diarrhea, fever or are diagnosed with a disease transmissible through food?
Are food employees aware that infected cuts and lesions must be well protected with a
finger cot or disposable glove?
Cross- Will ready-to-eat foods be adequately protected from cross-contamination by raw animal
Contamination foods during storage?
How will food-contact surfaces be cleaned and sanitized after preparing raw animal
foods.
Will separate utensils and containers be used for handling raw and cooked animal foods
during the cooking process?
Will food stored in ice be adequately protected from melting water?
How will food be protected from environmental contaminants(i.e. dust,insects,birds)
during preparation and holding prior to service?
Storage/Cold Will refrigeration units or coolers with ice/ice packs effectively hold PHFs at 41°/45°F or
Holding below for the duration of the event? •
Will ice used to store foods be properly drained?
Will refrigeration units beequipped with thermometers?
Thawin g How will frozen foods be thawed,if necessary,prior to service?
6
Preparing How will food employees wash their hands?
How will bare hand contact with ready-to-eat foods be prevented?
How long will it take to prepare PHFs at ambient air temperatures?
How will food temperatures be monitored?
Cooking Does the TFE operator own a food stem thermometer?
To what temperatures will PHF be cooked?
Hot Holding How will hot PHFs be held at 140°F or above prior to service?
Cooling How will PHF be cooled?
How will leftovers be handled?
Will salads with PHFs be made with pre-chilled ingredients?
Reheating How will cooled PHF be reheated?
To what temperature will PHF be reheated?
Serving How will bare hand contact with ready-to-eat foods beprevented?
Transporting How will PHF be held at 41°/45°F and below or at 140°F and above during
transportation?
The Sanitarian should:
1. Identify the critical control points for each potentially hazardous food item. There may be many control points.Critical
control points are those few steps in a process that are most conducive to bacterial contamination,survival or growth.
(i.e.handling of ready-to-eat food,which does not require further cooking with bare hands).
2. Correct any deficiencies at critical control points(i.e.rapid cooling of potentially hazardous food,preparing raw and
ready-to-eat foods on separate work surface,prepare foods as close to service as possible)and insure that proper
equipment and procedures are provided.
3. Identify how the critical control points for each operation will be monitored. Make note of these points on the back of
the application form under LBOH Comments.
4. Emphasize these monitoring points during subsequent inspections,with appropriate enforcement action when these
critical steps are not being followed. Appropriate enforcement action could include voluntary destruction of food or
suspension of the permit where necessary.
• Item 5 (Food Sources). Meat and poultry sources must be USDA inspected. All foods must be from approved sources that are
licensed and inspected by the regulatory agency. Shellfish tags must be available at the time of inspection and be retained by the
TFE operator for 90 days.
• Item 5 (Water/Ice Supply). A potable water supply,which complies with all applicable regulations,is necessary for food
preparation,drinking,handwashing and cleaning and sanitizing food contact surfaces. A municipal water source is preferred.
Containers used to haul potable water must be food grade,used for no other purpose,and dispense water via a spout or capped
opening.
Ice from an approved must be made from potable water and be in chipped,crushed or cubed form. Ice should be stored and
dispensed in a way,which protects it from contamination.Disposable gloves should be used when dispensing utensils have short
handles.
• Item 5 (Wastewater). Wastewater must be disposed of in a public sewerage system or by a sewage disposal system constructed,
maintained and operated according to applicable law. Holding tanks may be considered for wastewater disposal in remote
locations.
• Item 6(Plan Review Sketch). The operator needs to provide an adequate and complete to-scale drawing of the establishment.
"Same as last year"is not acceptable.
Storage Facilities: Food,equipment and utensils and single service items should be protected from environmental contaminants
and stored off the ground on pallets or shelving. Only items necessary for the TFE operation should be stored in the TFE.
Dishwashing Facilities: For short term events(1-3 days),dishwashing equipment may not be needed provided that 1)the
operator has a very limited menu requiring very few utensils;and 2)enough utensils can be provided to replace soiled utensils or
those used on a production basis. Utensils used on a production basis should be cleaned or replaced every 4 hours. Warewashing
7
facilities must include a 3-compartment sink or 3 basins large enough for complete immersion of utensils and be supplied with
adequate hot water to wash,rinse and sanitize. Disposable single-service utensils should always be used if adequate warewashing
facilities are unavailable.
Floors/Walls/Ceilings/Openings: For short term events(1-3 days)at the discretion of the Sanitarian,a grass,woodchip or gravel
floor surface may be acceptable if dust can be controlled and if food,utensils and equipment can be stored well above the ground
le
on shelving or pallets. For repeated use of the booth or for booths used at events of long duration,floor/wall/ceilings must be
durable and cleanable and all interior wood must be finished so it is non-absorbent and cleanable.
If food is being prepared,the TFE should have a ceiling and should be entirely enclosed. Walls may be constructed of plastic or
screening.Windows should be screened to prevent the entry of insects. Screening material used for walls,doors or windows
should be at least 16 mesh to the inch. Doors should be solid or screened and be self-closing. Walls and ceilings should be of
tight and sound construction to protect from the entrance of the elements and,where necessary,crawling and flying insects.
Counter service openings should be no larger than necessary for the serving of food and should be kept closed,except when in
actual use.If food is pre-packaged or kept protected until served,full enclosure requirements may be waived by the Sanitarian.
Handwashing Facilities: TFE operations that prepare foods,which are not pre-packaged,must be equipped with a handwashing
sink or alternative handwashing station. A large insulated urn(2 gallons minimum)full of warm water,a soap dispenser,a roll of
paper towels and a bucket to collect wastewater may be sufficient. TFE selling only pre-packaged foods or preparing only
frankfurters may be exempt. The use of disposable gloves can provide an additional barrier to contamination,but gloves are no
substitute for handwashing. Hand sanitizers may also be recommended in conjunction with handwashing.
Hot Holding Equipment: Equipment must be capable of holding foods at 140'F or above. Sterno is not generally acceptable for
hot holding except where used to maintain hot food temperatures during display for 1 to 2 hours. A certificate from the local fire
department for open flames must be obtained for propane tanks and other open fires.
Lighting_Natural lighting is generally adequate for TFE set up outside. Booths should be designed to maximize natural lighting.
For evening or indoor events,supplemental lighting may be necessary. Lighting over food preparation and service areas must be
shatterproof or shielded from breakage.
Non-food Contact Surfaces: For newly constructed booths at events of short duration,clean wood or tarps are acceptable for
floor/wall/ceiling construction. For repeated use of the booth or for booths used at events of long duration,floor/wall/ceilings
must be durable and cleanable and all interior wood must be finished so it is non-absorbent and cleanable.
Refrigeration: At the discretion of the Sanitarian,potentially hazardous food may be stored in effectively insulated containers
using a coolant to maintain temperatures below 45 F at events of short duration. With all other foods and/or at events of long
duration,mechanical refrigeration should be provided. All refrigeration units must have a numerically scaled thermometer to
accurately measure the air temperature of the unit.Ice cream may be stored on dry ice.
A metal stem thermometer must be provided where necessary to check the internal temperatures of hot and cold foods.
Thermometers must be accurate to+2°F.
Transportation Equipment: If cold or hot potentially hazardous foods will be transported,adequate hot or cold holding equipment
may be necessary depending on the time in transit to ensure that they will be maintained at proper temperatures. All food must be
kept covered and protected from contamination during transportation.
pp g p
2. Notify operators of unapproved food supplies,improper food handling procedures or inadequate facilities as soon as possible.
Request modified applications,if necessary. After review and completion of the application by both the applicant and LBOH,give or
send a copy to the applicant.
D. CONDUCTING PRE-OPENING INSPECTIONS
Pre-opening inspections are critical at large events because:
• Many event coordinators require operators to be set up and operating when the gate opens. Some operators want to open before
the event to serve set-up crews.
8
• It is impossible to inspect all the temporary food establishments prior to operation during the morning of the event.
• The pre-opening inspection insures that the proper permits have been obtained and that the required structure and equipment are
present. This allows the operator sufficient time to correct any deficiencies without delaying opening of the establishment.
10
• Food handling and other operational aspects of the establishment can be emphasized during the routine inspection because
structural items have already been addressed.
E. CONDUCTING INSPECTIONS
1. During inspections,focus first on the monitoring procedures established on the application for the critical control points for that
TFE operation. Observe the operation to identify potential sources of contamination and time/temperature abuse. Measure
temperature of food in storage,after cooking and during cold/hot holding. Evaluate time/temperature violations to determine if
food should be discarded or can be safely served.
Sources of Contamination:
Food Supply: Request to see sales receipts for food supplies. Request to see shellfish tags,which must be retained by the TFE
operator for 90 days.Check labeling on processed food products.
Food Handlers: Food handlers must not have any infected cuts or lesions,and must not have any disease transmittable by food. Food
handlers with upper respiratory symptoms such as constant coughing or sneezing or food handlers with gastrointestinal symptoms
such as cramps,vomiting and diarrhea must be restricted from handling food. Closely observe food handling procedures and
hygienic practices to ensure that bare hand contact with ready-to-eat foods are minimized. Food employees should be using utensils,
single-service papers or disposable gloves during preparation and service of ready-to-eat food.Disposable gloves are recommended in
addition to using utensils or scoops with short handles.
Food handlers must have clean outer garments and hair restraints and restrain from eating and smoking in the TFE food preparation
and service area. Persons who are not necessary in the TFE operation must not be in the food preparation and service area. Personal
items should be stored in a designated area away from food preparation.
Cross Contamination: Raw foods should be kept protected from ready to eat foods. Observe food handling practices to ensure that
equipment and utensils used for raw PHFs are not used for cooked or ready to eat foods. Check sanitization procedures.Food handlers
should wash their hands after handling raw PHFs.
EEguipment/Utensils/Food Contact Surfaces: Food equipment must be food grade and easily cleanable.Check for availability and use
of sanitizer.Wiping cloths must be rinsed frequently in a sanitizing solution(i.e. 100 ppm chlorine). Between uses,dispensing
utensils may be stored in the food with the handle extended out of the food;clean and dry or in running potable water.
2. Specific TFE requirements are outlined in Section 590.009(C)Temporary Food Establishments and the 1999 federal Food Code.
3. Violations noted must be recorded on an inspection report form and a copy left for the operator at the conclusion of the
inspection.
4. Critical violations should be corrected before the Sanitarian leaves the TFE. If not possible,critical items should be corrected
within 1 or 2 hours with the Sanitarian returning to confirm correction. Other violations must be corrected within a maximum of
24 hours. If violations are not corrected within the time specified,the LBOH may order the establishment to immediately cease
food operations in accordance with Section 590.013(I).
REFERENCES
•MA Department of Public Health, 105 CMR 590.000-Minimum Sanitation Standards for Food Establishments-Chapter X.
U.S. Food and Drug Administration 1999 Food Code.
9
M.G.L.Chapter 94 Section 328.
Alaska Department of Environmental Conservation: Sanitarian's Guide to Temporary Food Service
Food Safety at Temporary Events,International Association of Milk,Food&Environmental Sanitarians,200 W Merle Hay Center,
6200 Aurora Avenue,Des Moines,IA 50322. 0
Sanitation&Health Official Guide-Portable Restroom Requirements at Special Events&Crowd Gatherings,Center for Business and
Industrial Studies,University of Missouri-St.Louis,MO 63121
•
10
i
SAMPLE COVER LETTER TO TFE OPERATORS
*Dear TFE Operator:
The Board of Health has been informed that you intend to operate a temporary food establishment in City/Town at the Name
of Event on Date(s). A temporary food establishment is defined as a food establishment that operates for a period of time of not more
than 14 consecutive days in conjunction with a single event or celebration.Temporary food establishments are licensed and inspected
by local boards of health in accordance with Massachusetts Regulation 105 CMR 590.000 Minimum Sanitation Standards for Food
Establishments-Chapter X and the federal 1999 Food Code.
Enclosed is a Temporary Food Service Permit Application,which must be completed and returned to the Board of Health 30
days prior to the event. A pre-operational inspection will be conducted on Date between the hours of Time. All equipment must be in
working order. Failure to correct violations noted during the pre-operational and routine inspections may result in suspension of
operations.
Also enclosed is an"Are you Ready"Check List and a"Food Safety at Temporary Events"pamphlet which outline
operational requirements and food safety information for temporary food establishment operators. Please review these materials
carefully and share them with anyone else who will be preparing and serving food with you. To obtain a copy of 105 CMR 590.000
and the federal 1999 Food Code,which contains specific provisions,contact the State House Bookstore at(617)727-2834 or go to the
MA Retail Food Safety Information web site at www.mass.gov/dph/fpp/retail.
Please contact the Board of Health if you have any questions or need assistance with completing your application at
Telephone Number.
,Sincerely,
• Board of Health
•
11
TEMPORARY FOOD EVENT
COORDINATOR'S CHECKLIST
*RETURN COMPLETED APPLICATION TO THE LOCAL BOARD OF HEALTH OFFICE THIRTY(30)DAYS BEFORE THE
EVENT. •
"*Please type or print legibly.
By providing the following information,you will assist in identifying potential public health problems that might occur during your
event. Solving these problems in advance will provide the opportunity for a successful and smooth operation.You must notify the
food booth participants that the Temporary Food Establishment Permit application must be received by the Board of Health no later
than TWO(2)WEEKS PRIOR TO THE EVENT.
1. NAME OF EVENT: DATE(s)
2. EXPECTED NUMBER OF PATRONS:
3. EXPECTED PEAK DAYS&NUMBERS OF PATRONS
4. NAMES OF EVENT COORDINATORS/RESPONSIBLE INDIVIDUALS:
NAME ADDRESS PHONE work home cell( 1
a.
b.
C.
d.
5. NUMBER OF ANTICIPATED FOOD BOOTHS:
6. DATE,TIME,LOCATION OF SCHEDULED MEETING(S)WITH FOOD BOOTH PARTICIPANTS:
NAME ADDRESS LOCATION
a.
b. •
7. TIME OF EVENT SET-UP:
8. DESCRIBE PROPOSED RESTROOM FACILITIES(TYPE,NUMBER,LOCATION):
9. WILL ELECTRICITY BE PROVIDED TO THE FOOD BOOTHS: YES NO
10.DESCRIBE THE POTABLE WATER SUPPLY AND
DELIVERY:
11.DESCRIBE THE WASTEWATER DISPOSAL
SYSTEM:
12.DESCRIBE GARBAGE
DISPOSAL:
13.
SIGNATURE TITLE DATE
12
APPLICATION FOR TEMPORARY FOOD ESTABLISHMENT PERMIT
SName of Establishment Operator Contact Telephone
Name of Event/Location Date(s)of Event/Hours of Operation
Operator Mailing Address
1. Before completing this application,read Food Safety at Temporary Events and the temporary food service"Are You Ready?"Checklist. Have
you read this material? YES NO
2. Menu: Attach or list all items. Any changes must be submitted and approved by the Board of Health at least 7 days prior to the event.
3.Will all foods be prepared at the temporary food service booth?
YES Fill out Section B below.
NO 1.Attach a copy of the food permit and agreement for use of another 2.Fill out both Sections
approved kitchen giving dates and times. A and B below.
4.List each potentially hazardous food item,and for each item check which preparation procedure will occur.
SECTION A:At the approved kitchen:
FOOD Thaw Cut/ Cook Cool Cold Reheat Hot Portion
Assemble Holding Holding Packa e
1.
2.
3.
4.
5.
SECTION B: At the booth:
FOOD Thaw Cut/ Cook Cool Cold Reheat Hot Portion
Assemble Holding Holding Package
1.
2.
3.
4.
5.
Note:If your food preparation procedures cannot fit these charts,please list all of the steps in preparing each menu item on an attached
sheet.
5. Food source(s):
Source and storage of water/ice:
Storage and disposal of wastewater:
Stroage and disposal of garbage:
6.On the back of this page,draw a sketch of the booth.
I certify that I am familiar with 105 CMR 590.000 Minimum Sanitation Standards for Food Establishments-Chapter X.,federal 1999 Food
Code and the above described establishment will be operated and maintained in accordanc
e with the regulations
•APPLICANT";SIGNATURE DATE
-OVER-
13
Plan Review:
A. Draw in the location and identify all equipment including handwash facilities dishwash facilities,ranges,refrigerators,
worktables,food/single service storage,etc. (A certificate from the Fire Department is required for all open flames.)
•
B. Describe floor,wall and ceiling surfaces:
BOARD OF HEALTH COMMENTS:
PERMIT NUMBER APPROVED BY: DATE
Copy to Applicant: In Person Mailed Date
•
14
Fees Per City/Towns
• City/Towns Temporary Food Permint For one(1)day
Beverly $25.00
Lynn $75.00
Gloucester $75.00 w/out PHF$150.00 w/ PHF
Peabody $50.00
Danvers $125.00
Saugus $50.00
Marblehead $25.00
Swampscott $30.00
Newburyport $100.00
Concord $25.00 w/out PHF$100.00 w/PHF
*PHF= Potentially Hazardous Foods
•
•
• • •
Employee NPHF PHF Events
(Nonpotentialy Hazardous Food) (Potentialy Hazardous Food) (Example Haunted Happenings)
Average time spent Cost Average time spent Cost Average time spent Cost
Heather Lyons-Paul 30 minutes $13.15 30 minutes $13.15 3 hours $78.87
Wage$26.29 hr Meeting with customer Meeting with customer Meeting with customer
Going over paperwork Going over paperwork Going over paperwork
Processing permit Processing permit Processing permit
Larry Ramdin 30 minutes $23.09 30 minutes $23.09 3 hours $138.51
Wage$46.17hr Going over paperwork Going over paperwork Going over paperwork
Contacting customer Contacting customer Contacting customer
Liz Gagakis OT 30 minutes $23.31 OT 1 hour $50.61 OT 2 hours $101.22
Overtime wage$50.61 hr Gathering paperwork Gathering paperwork Gathering paperwork
Inspection Inspection I Inspection
Total Cost 59.55 1 Total Cost 86.85 Total Cost 318.60
NOTCH
AMERICAN SESSION BEER
12/8/16
Board Members
Salem Board of Health
Salem City Hall
93 Washington Street
Salem, MA 01970
Dear Board Members,
It is my understanding that the fees and structure of the Temporary Food Permit will be discussed on
December 13th. As a Salem business impacted by the current structure, I recommend a close look at
surrounding communities and how a less restrictive and more affordable temporary food permit has led to
business growth, additional city revenue, and an engaging and vibrant food scene for the residents in
those communities.
On any given weekend, in fact, every weekend, the communities of Beverly, Newburyport, Lynn, Malden,
Everett, Canton, Somerville, Chelsea, Woburn and many more, allow breweries the opportunity to host
what is known as"pop-up food events" either through a catering arrangement or a food truck. The fee is
minimal, and there are limited restrictions on the number of permits issued each year.
In Salem, we are at a distinct competitive disadvantage. I cannot attract restaurants or caterers to our
brewery to sell food to our customers. The current$300 fee cuts into any profit and the effort is not worth
the reward. Instead, these restaurants or caterers are working with breweries in Beverly and Lynn, and
not Salem, and residents are asking us why. They are not fond of the answer.
In terms of a food truck, I have a private parking lot, and would very much like the ability host them on a
weekly basis. This is something we see at every brewery, in every state, and in almost every city. Clearly,
it is within Salem's abilities to allow this use in a way that is not cost prohibitive, that protects the public
health and fosters more business and a vibrant food scene.
I would suggest the board consider the following:
- A competitive rate structure, and one equal to the surrounding communities. For example Beverly
is$25 and Boston is$30.
- A single day permit, in addition to the current three day permit.
- No restrictions (or limited restrictions) on the number of permits issued in a calendar year for the
host location. This should be in the written policy, and not at the discretion of the Health Agent
- A more competitive and less restrictive fee structure for food trucks on private property
Again, these requests are only reflective of what other communities allow. It is time for Salem to
recognize our laggard status and step into the modern world.
Sincerely,
Chris Lohring
President
Notch Brewing
283R Derby St
Salem MA 01970
Heather Lyons
FsF
rom: Erin Vuijk <erinvuijk@gmail.com>
ent: Thursday, December 08, 2016 3:25 PM
To: Heather Lyons; Larry Ramdin
Subject: Board of Health Temporary License Fees
To Whom It May Concern:
My name is Erin Vuijk and I am a home owner in Salem. My husband and I chose to buy a home in Salem last
year for many reasons, with the cultural and social draw being a significant selling point for the town. It has
come to my attention recently that our local food businesses are being crippled, unable to participate in events
beyond their brick and mortar establishments given the extremely high cost of a daily temporary license. This
inhibits them from participating in pop up events, and extinguishes any options for Salem to become part of the
growing food truck movement. This harms not only tourism outside of the month of October, but also
negatively impacts local participation in social events in our community.
While I understand that public safety is critical with assurance of compliance with health standards, the rates
that Salem charges are significantly more than those of surrounding towns and even the city of Boston.
Please consider adjustment of these fees to be manageable for these businesses, while also protecting out
community.
Thank you,
Erin and Pieter Vuijk
39 Station Rd
Salem, MA 01970
805 813 1997
i
Heather Lyons
efc.
rom: Laura Potter <laura@gulugulucafe.com>
ent: Thursday, December 08, 2016 3:16 PM
To: Larry Ramdin; Heather Lyons
Cc: Steven Feldmann
Subject: temporary license fee structure
Dear Members of the Board of Health,
As General Manager of Gulu-Gulu Cafe for almost 10 years I am writing on behalf of Gulu-Gulu, our sister
restaurant, Flying Saucer Pizza Company, and our soon-to-be-opening third restaurant, Smokin' Betty's
BBQ, all owned by Steven Feldmann and Marie Feldmannova. The $300 temporary license fee for local
businesses not only acts as a deterrant to participating in opportunities to market and sell our product and
brand, but makes it all but impossible to financially afford to do so. I understand charging a higher fee for
non-Salem based businesses as the Salem Health Department has not worked with these establishments
directly and thus more work needs to be done to guarantee that food safety is maintained. However, as
someone who has worked well with our local health department, a positivie relationship has been
developed and the Salem Health Department understands our operations and goals. The Health
Department already knows that we, and other Salem businesses, are compliant with health code. We just
need to show how we will translate that compliance to an off-site location.
Keeping such a high temporary license fee will result in loss of opportunity for local businesses. These
missed opportunities will likely be capitalized upon by businesses with a more transient model -- food
stands and the like -- thus putting Salem establishments at a disadvantage to grow their businesses,
evolve their brands and employ Salem residents.
•We would like to work together with the Salem Health Department, and with other Salem businesses, to
9
run mutually beneficial (and profitable) events in the future. The fee structure, as it stands now, will not
allow us to do so.
Thank you for your time and consideration.
Laura Potter
General Manager
Gulu-Gulu Cafe
247 Essex Street, Salem
www.GuluGuluCafe.com
978.740.8882
laura@GuluGuluCafe.com
1
Heather Lyons
Irom: Cindy Glennon <cindy_glennon@yahoo.com>
SSent: Thursday, December 08, 2016 3:54 PM
To: Heather Lyons; Larry Ramdin
Subject: Temporary License Fee Structure
Hello,
I am a resident of Salem,and I am writing to express my support of changing Salem's temporary license fee rates to be more in line
with surrounding cities. Salem is a wonderful place to live,and part of that is the many small, independent businesses in our city. I
have seen in recent years some of those business pairing up to make unique and fun events, which is fun for residents,and attracts
tourists to our city year round. Business partnering up creates a community spirit and introduces customers of one business to other
businesses. I became aware of the concern by some businesses through the FaceBook postings by Notch Brewing, in which they are
raising awareness that the fees are cost prohibitive and not in line with area cities. I would like to see the Board of Health give
consideration to what is a fair fee, considering the costs to the City of Salem, and consider the surrounding towns and cities as
benchmarks.
Thank you for taking the time to read my letter.
Sincerely,
Cynthia Glennon
16 Cross Street
Salem, MA
•
1
Heather Lyons
Krom: Amy McKeehan <amy@mckeehan.net>
ent: Thursday, December 08, 2016 2:07 PM
To: Heather Lyons
Cc: Larry Ramdin
Subject: Fee
Dear Heather and Larry,
I was really looking forward to my weekend plans of shopping,eating and having a cold beer at Notch
Brewing's German Market this weekend. I was heartbroken to hear that Bambolina,who was going to
serve food,decided to pull out because of the$300 fee that the Board of Health was going to charge
them. This$300 fee is ridiculous compared to what our surrounding neighbor towns charge for similar
pop-up events. We are incredibly lucky to have a vibrant and thriving community scene in the
downtown area with Notch Brewing, Far From The Tree and other new businesses. Please reduce this
fee so we can have more collaboration between our awesome businesses in town and we can compete
• with our neighbors. We want to keep the business in Salem!Thank you.
Amy McKeehan
6 Cromwell St
Salem
•
i
Heather Lyons
K
rom: Daniel Donato <info@ octocog.com>
ent: Thursday, December 08, 2016 12:47 PM
To: Heather Lyons; Larry Ramdin
Subject: Letter to the Board on Temporary License Fee Structure
To Whom It May Concern:
I am writing to advocate that the temporary license fee structure simply be brought in line with surrounding
towns and cities, which will allow Salem businesses to compete with those just beyond our borders.
My business, OctoCog, is fortunate enough to have clients all over the North Shore. We work with restaurant,
breweries, distilleries, and other folks who make things in the "Food&Beverage" segment. Many of our clients
are based in Salem.
It has been my observation, in the recent past, that businesses based in towns and cities other than Salem have a
much easier and more profitable time collaborating with one another. I believe this is unfair and a disservice to
the businesses of Salem, citizens of Salem, and to my businesses: The businesses suffer lost revenue. The
citizens miss out on good food, art, and experiences; some of them also lose wages they could have earned
working at these events. Finally, my business loses an opportunity to do more work with existing clients and an
opportunity to bring on new clients.
OI appreciate the hard work that the Board of Health engages in to keep us all safe and healthy. I hope that a
request to adopt fee structures similar to those in other safe and healthy communities will be seen for the
minimal and reasonable proposal that it is.
Best Regards,
Daniel Donato
Owner,OctoCog
info(c)octocog com
•
1
Health Dept. Clerical Report FY
Burial Permits Permits Plan Reviews Certificate of Copies / Fines Revenue Permit Fees
$25 Fitness $50
July-16 $475.00 $2,210.00 $1,950.00 $4,635.00 Food Service Est. <25 seats $140
August $700.00 $985.00 $1,500.00 $3,185.00 25-99 seats $28o >99 seats $420
September $1,475.00 $2,165.00 $4,300.00 $300.00 $8,240.00 Retail Food <l000sq' $70
October $475.00 $3,415.00 $2,150.00 $6,040.00 1000-10,000 $28o >10,000 $420
November $500.00 $7,785.00 $2,150.00 $150.00 $10,585.00 �Temp.Food 1-3 days s3oo
December $700.00 $36,265.00 $700.00 $37,665.00 4-7days $hoo 1>7days s
January-1 7 Example of>7 day temp food permit:
$0.00 14(da s)divided bY 7=2 x$600=$1200
February $0.00 Frozen Desserts $25
March $0.00 Mobile Food $210
April $0.00 Plan Reviews New si8o
May $0.00
(Remodel sgo
June Catering $25 per even tl$2o0
$0.00 catering kitchen
Body Art Est. $315
Total $4,325.00 $52,825.00 $0.00 $12,750.00 $450.00 1 $70,350.00 Body Art Practitioner 135
Review Plans s18o
Fiscal Year Budget 2017 Suntan Est. $140
Rec.Day Camp $10
Salary Startinq Ending Expenses Ext.Paint Removal s35
Full Time $362,039.00 $183,758.42 Starting Ending Transport Off.Subst. slo5
Part Time $28,306.00 $15,194.13 $16,500.00 $7,866.36 Tobacco Vendors $135
Overtime $2,000.00 $579.73 Swimming Pools Seasonal $140
Balance $392,345.00 $199,532.28 Health Clinic Revolving Account Annual$210 Nonprofit$40
$8,459.70 Title V Review s18o
Well Application s18o
Disposal works s225/i8o