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5 <br /> 4 <br /> S <br /> license allows him to sell only hot dogs without ServSafe Certification and no hand <br /> washing capabilities—believe it or not. Mr. Santangelo has all of that, however. He <br /> had hot and cold water, hand washing facilities and a three-bay sink. It was a pretty <br /> nice little set up. He didn't need to meet all these other requirements because he was <br /> just doing hot dogs. But, he had them anyways. <br /> Ms. Grady could not understand how somebody could be handling food that needed <br /> to be prepared and not have to have hand washing. He appreciated that he does and a <br /> nice set up. But, she just didn't understand that thought process. <br /> Mr. Harrington agreed with her. But, it was all 'Written within the Massachusetts <br /> code because it was hot dogs and the nitrite levels... <br /> i <br /> Ms. Grady stated that they would kill anything. <br /> Mr. Santos noted that he was doing sausage, kielbasa, etc. <br /> Mr. Harrington felt that that included those other items. But, he was'u t doing hot <br /> dogs and he would be limited to that until they confirmed the other items. He felt <br /> that ki lbasa met that criteria also. <br /> FIs. Grady asked if he had seen this in the code. <br /> Mr. Harrington confirmed that that was correct. <br /> Ms. Grady asked if Mr. Santangelo had received the results of his ServSafe exam. <br /> Mr. Harrington replied that he did not know if Mr. Santangelo had received the <br /> results. But, 1t was not required for what he was going to do. <br /> Ms. Grady stated that he was just going to pull this cart and set it up anywhere in <br /> town. <br /> Mr. Harrington stated that he had the right to do that. He could do it as a canteen or a <br /> mobile. He could set up anywhere as long as he was approved by the selectmen. <br /> There were certain areasin town where he could not do that because they maintain <br /> contracts with some other people such as th -beaches. But, with the hawkers and <br /> peddlers license he could set it up around town. It did not have to be in one <br /> permanent location. <br /> Mr. Santos re-iterated that.Mr. Santangelo had the saniti er and sink. The only way <br /> he would vote to approve this was that he would require them to have a sanitier an <br /> a sink operational at all tines. He felt that it would be very difficult to monitor the <br /> purchase of hot clogs and sausages that it met the requirements of him not meeting <br /> the Ser Safe requirements. If he was going to be ServSafe certified. The board <br /> needed a copy of that certification. He did not want to open up the door to any other <br /> 2 <br /> i <br />