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-risk factors for bacterial growth and ways to prevent foodborne illness through control of <br /> these factors <br /> -sanitation techniques, methods of safe food preparation, cooking, cooling, thawing, <br /> thermometer calibration/usage and hotIcold holding temperatures <br /> Week k wo will corer the following topics: <br /> -HA CP-based approach to food preparation and the reed to follow SOP throughout the <br /> flow of food its the restaurant, from receiving to serving. <br /> -Ware washing and sanitation, server hygiene, proper glove use yrs. bare brand contact <br /> with food <br /> -cutting board use and sanitation, kitchen techniques, knife safety <br /> -instructions on how to fill'out charts for receiving, refrigeration, cooking, and saniti er logs <br /> -a system will be provided for self inspections and active managerial control to control the <br /> process ongoing, on their own. <br /> Progress reports will be provided to the BOH, as requested. The goal of Persy's Place is to <br /> incorporate techniques into an effective food safety program by prpviding their staff with tools <br /> necessary to apply Active Managerial Control. Through regular self-inspections, the staff of <br /> Persy's Plane can elevate their food safety practices to a level that is compliant With the FDA 2003 <br /> Food Code, and the requirements of the Mllashpee Health Department. <br /> Michele stated that she is now in charge of the Dartmouth and Hyannis Persys Place restaurants <br /> as well as the Kin stop location when it reopens.A check for oo covering.the fine for violations <br /> found on June 30 and July 1 was presented by Michele to the.Health Agent. <br /> Steven. Ball made a motion to approve the proposal presented by Persy's Place. Lucy Burton <br /> seconded the motion. All approved. <br /> Glenn Santos stated that if at any time Michele had any questions or concerns about procedures <br /> at Persy's Placer she should feel free to contact the.Board of Health to request assistance. <br /> Down cape Engineering—35 Wilson's Grove. <br /> Plans'were presented by Down Cape Engineering for the repair of the septic system at 3 <br /> Wilson's Grove. <br /> Glen Harrington commented that the system is going slightly 6 to 8 inches above grade to get the <br /> .required 9 inches. The tanks themselves look like they are sitting in ground water. They need to <br /> be seen on the plan. The coastal bank variance doesn't apply. It is going towards the Sound and <br /> doesn't meed denite. Abutters have been notified, with no responses received. <br /> Steven Ball made a motion to approve the variance requested by Doan cape Engineering, dated <br /> July 1'l, 00 , at 35 l it on's Grove in Mash pee with the stipulation that Down Cape Engineering <br /> come back to the Boli with reprised plans incorporating the five foot strip out. Glean Santos <br /> seconded the motion. All approved. <br /> OLD BUSINESS <br /> Compliance Review—deer Crossing septic &Food Permits <br /> Glen Harrington reported that he had a conference call with Patdck Brady, attorney for Deer <br /> Crossing, basically rehashing what had been approved back in April, 2005. Glen had a call from <br /> the inspector who was going to do the work as far as arising the corers. No time frame was given <br /> by BOH, but the Board is still waiting for reprised plans to approve the work to be done. <br /> Steven Ball made a motion that Deer Crossing commercial Condominium Association must <br /> present revised plans to the B H by 3/25105. Glenn Santos seconded the motion. All approved. <br /> NEW BUSINESS <br /> Warrants. Warrants were signed by the Board members. <br /> Review arra Comment on the DCPC. Glenn Santos stated that he had received an email from <br /> Beverly bane asking the Board of Health to support the DCPC and to consider co-sponsoring the <br /> 2 <br />