7/10/2003 BOARD OF HEALTH Minutes

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behind this. They have covered the potentially hazardous food concerns regarding this request. Ms. Grady wanted to know if someone would be checking the log for appropriate usage. Ms. Warden suggested that they make therm submit the log on a weekly and/or monthly basis. Ms, Grady suggested that during the summer months they should request them bi-weekly. IVIS. Warden felt that weekly was appropriate at the beginning to get them used to the process. Mr. Harrington felt that weekly was time. Ms. Grady felt that there wouldn't be a whole lot to this request. Mr. Sall felt that they could also drop in to check on the logbook. He asked everyone if they were okay with this request and the conditi ruse Ms. Grady, IVIr. Harrington and Ms, Warden were all in agreement with the final conditions on this request# Ms. Grady made a motion to approve the request to process for consumption recreationally caught stripers and bluefish. The conditions of this approval are as follows: 1. Written affidavit signed by customer regarding the slate the fish was caught and the temperature it was kept at during the day. 2, Food service establishment must document,the internal temperature of the fish in a logbook upon receipt. 3. The fish can only be prepared for the customer and his/her guests - no others. 4. The logbook will included the name and address of customer, intemal temperature of fish and the cooking temperature. 5, No tuna or mackerel of any type will be served. 8. The log will be submitted to the board of health on a weekly basis. 7. Any violation will immediately void this request. S. inclusive of all conditions listed in Mr. sillimarn's letter dated 06.28.03 to the board. Mr. Ball seconded the motion. The motion passed. APPOINTMENT: James Kogut - Cherrystone's Restaurant taurant - Food code Violations Mr, Sall asked who the inspecting agent was on this inspection. Mr. Harrington noted that it was the intern