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'� <br /> high strength Fast System will be installed in the same area as originally designed for the Bio-Clear <br /> system. There is a separate grease trap for the kitchen, and it ties into the 9,000 gallon septic tank, to a <br /> 5,000 gallon fast tank, to ar pump chamber and its pressure goes to the one field that is installed at this <br /> time. <br /> Glen Harrington stated that since this is considered institutional or government,' it does not meet local <br /> commercial or Industrial requirement to have the reserve areas in' stalled at the time of construction. <br /> Kalliope Egloff made a motion that the Board of Health approve the site plan for 483.Great Neck Road <br /> South, the Mashpee Wampanoag Government Center, the septic approval as per Mass DEP, arid the <br /> high strength Fast System from the Bio-clear. Burton Kaplan seconded the motion. The motion gra <br /> unanimously approved. <br /> . Request for 2012 Residential Kitchen Permit and caterer: Bistro on the Go.- <br /> Glen <br /> :Glen Harrington stated that Mrs. Peggy Eagan requested a 2012 Residential Kitchen Permit using.her <br /> private home as a residential kitchen for the purpose of preparing desserts. The meals are prepared In <br /> other people's private homes. Mrs. Eagan's business consists of a service as a private or personal chef. <br /> Thea is a fine line between a residential kitchen and a catering permit that no potentially hazardous food <br /> can be prepared in a residential kitchen and brought or cooked and thea cooled and reheated at another <br /> location. The regulations specify that a residential kitchen cannot be a base for a caterer. <br /> Glen Harrington questioned the items that are considered potentially hazardous on the dessert fist. The <br /> creme brulee, the cheesecake, and the banana cream pie are all items that require refrigeration after <br /> they are made which are considered potentially hazardous foods. <br /> Glen Harrington asked whether the-brioche will have a filling. Mrs. Eagan stated that fruit are to be used <br /> as a filling in the brioche. No baked goods with cream fillings may be prepared. <br /> Peggy Eagan stated that she prepares meals in people's homes. She discusses the menu, goes <br /> shopping, -and then goes to the home. Mrs. Eagan cooks the meals, pabkaes.and labels there, and <br /> places the meals in the refrigerator. Nothing is prelude. It is all freshly prepared at the home. Since it is <br /> time consuming, the baked goods are prepared in Mrs. Eag n's kitchen and transported to people's <br /> homes. <br /> Mrs. Eagan uses her client's utensils and equipment but on occar ion uses her ern when nothing is <br /> available at the home. Lucy Burton suggested that Mrs. Eagan discuss with the client prior to the <br /> preparation of reals the need .to have the equipment available. <br /> Peggy Eagan is Sery-Safe certified and also has her Allergen Awareness Certificate. She will provide the <br /> Board of Health with the certificates and also the application fee. <br /> Burton Caplan made a motion' that the Board of Health a p prove the residential-Kitchen License at 10 <br /> Poplar Drive. Kalliope Egloff seconded the motion. The motion was unanimously approved. <br /> OLD BUSINESS <br /> 1. Lynda Carroll — Upper Cape Helping Hands — Ikon-Profit Status. <br /> shover-cause meeting was requested because-the renewal application couldr of be processed due to <br /> no fee paid or no 501 c3 certificate provided. A $100.00 fee was paid to finalize the processing of the <br /> 2012 retail food permit. <br /> 4 <br />