Okay. And I did not bring my glasses. Call the meeting to order. This is the Lawrence Board of Health. Today is April 1st, 2026. Um, roll call, please.
>> Dr. Joel Horn, >> present. >> Stephen H. Gill, >> present. >> Dr. Val Perio. Dal permitario will not be joining us this evening as he has another commitment. Um and so let's proceed. Do we have anyone on the list for public
participation, public comments? Nobody on the list. Okay, good. Um we're going to jump right to business. >> Can I make a motion to accept the minutes from March 10th, 2026? >> Excellent. I'll second the motion. All in favor? I. Motion carries. Minutes are
accepted. I'll sign. Okay, here we go. Okay, very good. Um, can is there anybody that wants to comment on the safe 2.0 performance standards that we spoke about the last give us an
update um of any trainings that are available that we didn't hear about the last time? um same training available so far but I am happy to announce that 95% of our inspectors have completed um the
incident command system for emergency management uh training and housing and food inspectors are constantly getting trainings under the train Massachusetts uh platform. >> Okay. How far along is the department
with their with their uh the evaluation that was uh mandated by the department of public health? >> Yeah. So the evaluation is due uh at the end of April and we are more than 80%. >> Fantastic. Fantastic. Okay. I know that
the board has also plans to attend trainings coming up. We have to coordinate that. >> Hopefully we can all go together. Um again, SAFE is uh encouraging us to not only evaluate our department, but
set very specific performance standards and training for both our inspectors and our public health uh officials. And so this can only lead to better trained workforce in regards to public health, food safety, um and so on. Okay, I think
we should move on. Um Carla Frius present. >> Lovely. Okay, I like it. Okay, so we got your resume and you got lots of
wonderful things on here. Tell us a little bit about yourself. >> So, my name is Carla Frias. I am currently a food inspector. Um, I was hired by um Mthuan and Lawrence Grant. I've been into public health for over five years. I was a nursing assistant at
the Lawrence General. Um, I was also a nursing assistant at several rehabs. Um, but my passion was always like food safety. So, I became a food inspector in December 2025.
And I've been doing that since day one. I don't know if you were able to look at my um >> 24 >> 24 I'm so sorry. 24. um if you were able to look at my trainings, but I've been taking um the
chance to tr to go to every training possible and to finish all my tiers for um food inspector in the house. >> Great. Great. So, are you working towards um becoming a certified um chat? >> I am currently working with um Karina
Venos. She's my mentor from the MHOA program. Um and we're looking into different um programs that I can apply for to become a registered cemetery. >> Okay. Well, great. I mean, you got degree from Middle Sex College, culinary
arts, lots of experience. Um would would this what what is it what does it mean to be um eligible for the uh for the exam? >> Uh eligible means uh knowledge and background in science in biology.
>> Okay. Okay. Okay. She's the deans list. Good. So, um I mean I think that we had pretty rigid criteria about becoming an agent of the board, >> but I think we are going to we're going
to take a different approach. People that have invested interests, that have background. We're not going to be so rigid in terms of the qualifications about making people agents to the board to carry out the laws and ordinances.
um from the health code >> um and be able to perform their job effectively um implementing those that authority that we hold as as as the board of health. So basically she's here
today to um to become an agent to the board of health. So we're going to take we're going to go down that path again. So do I have a motion on the floor to make Carla Freeas an agent to the board of health? I have the pleasure to be her ex
coworker. >> Okay. >> And I have seen her grow and and I'm very proud of her. >> Um and I will be more than happy to dominate or to make a motion to make Colin Fri as um member of uh >> an agent
>> an agent of that agent to the board of health of the city of Clark. I definitely second that motion and we have a quorum. So all in favor I >> I welcome to the agents of the board of health. >> Thank you very much. Congratulations. Okay, good. Um
>> so you're you're hired to the shared services grant. >> Excellent. Okay, that's wonderful. Glad we're putting that money to good use because uh it's important. Okay, great. Um, is the owner of Dominican Cheese Corp
here? Okay, great. >> Okay, so give us a little background if you could about what this is all about. >> The inspector on the Yeah. on this.
So, we received an email um from Mark from the Massachusetts um oh my go out of my mind. Um from the Massachusetts training hubs um because he had an inspection from them
apparently. >> Okay. So um they went to do an inspection from the state. They have all the right to do so. And then when they went into his establishment um they found that there were unapproved sourced uh milk that was now pasteurized and um
raw products. And when he presented his um establishment to us, he was selling foods that came from an approved source and like cheeses and hams and all that stuff. But then that specific product like they came in water bottles. So we
had no idea where the yogurt um came from. So they they requested to speak to Pamela which is our assistant director and they recommended a season disease letter um for the products to be removed and for us to go do another inspection.
>> Okay. >> Okay. Okay. Okay. Okay. Okay. Board's head. Okay. Johnny. Um, removed from the establishment and only
the products that he's um allowed. Okay. means It's been inspectctor. compiance comply with the law. or homemade. >> Okay. So, is the place closed now? >> It is closed. It been closed um since
the 19th. >> The 19th. >> Yes. >> Okay. Do you want to um possibly make a motion reading this part or just be readers? >> Oh wow.
>> If I can just add and I'm very sorry to interrupt. label nutrition fact. might have known. >> Well, for raw milk products, you'll have to go to like farms in Maine. Yeah. >> That's where we buy our raw milk. >> Yeah. So, he he goes to a farm and he
brings his products from there. >> Okay, great. Okay. Uh so based on the initial inspection conducted on March 19th, the establishment knows that Dominican Cheese Corp. was found to violate Massachusetts food code spec
specifically due to the presence of food product obtained. >> Okay. You can just make a motion to um grant a license pending these bottom things. Um so um we will give him back his license. We'll make a motion to give
back his license based off these five uh recommendations. The establishes shall not sell or and distribute food properties obtained from approved license or regulated source in full compliance with item number 11 section
code 32011 Massachusetts of food code. No homemade, raw or unpasteurized dairy products shall be permitted for sale or storage on the premises. The establishes mustain a proper documentation, invoice,
receipt, supplier verification for all food products, demonstrate compliance with approved sense requirements. The person in charge must ensure continued adherence to safe food handling practices include proper storage, temperature, and prevent of
crosscontamination. Failure to comply failure to comply with these conditions may result in immediate enforcement actions including permit suspension or revocation. >> Okay, I second the motion. All in favor? >> I Okay.
Thank you. >> All right. must. >> Okay. Um Okay. Um we have a representative from Katines Gourmet. >> All right. The shared services really
coming to the rescue. I love it. >> All right. So this is a hassa plan um for tatines. This is the first hassa plan that we're going that we experience here in um Lawrence. So that's why we
thought that it was a good um option to bring it up to you guys. um just because you know there's a lot of lab stuff here and you know um this is the first one we just want to let you guys know and um I don't know if are you guys familiar with
>> no no no educate me please. >> So this is um so we have plants on different um different elaborations of food. There's certain um things like um acidification
of food that is for time temperature control um oxygen um oxygenation. >> Yeah. Um reduce oxygen. Um >> this is for canning. for canning also. Um also for um life life
shelf tanks like when you are presenting um like um oysters that are um life in a shelf tank. So, >> all these procedures have like steps by step that you need to go through from A through C in order for you to make sure
that the product that you're doing is safe, that it's not going to harm anybody because in all these procedures, there's um pathogens that can grow and can make people sick. >> Okay? >> So, every town because like I said, I've been working with um Karolina, which is
my mentor. they do bring it to to the voter health just so they are aware of what they're doing um and that the product um even though there's so many um steps to it um that it continues to be safe every time that they make it.
This ha plant is still not approved by Elsa which is our health trainer just because there's certain things that we're not matching with the labs and the SOP that she provided us. So, we did send her a template um and she's working on it. We just wanted it to bring it up
to your attention. >> So, who is Teen Corin? >> She is a um business establishment that she cans and and um like tuna uh what is
the other one? Antip pasto. And I think it's um >> and it's a commercial operation that sells in public or wholesales or has >> for like farms and stuff like that. Um she has like a catering business and and the reason why she needs the stuff is
because it's um life shelf. >> So So it can last for a year. She does. No, no, no. Um the shelves where you put So it can last up to a year. So she does the acidification. >> Okay. Okay. So it can the product can
last longer. >> So this is basically a quality control jar. >> That is correct. Yes. >> The good thing about this Carla and maybe want to bring to also to the board members attention. This is just an
example to for us to compare what we expecting to see in our businesses. >> This is this is not a local business. This >> is not a local business. So we're trying to set up a hasset >> kind of like standard >> standard that we can apply to people.
other businesses that need hass because not everybody needs >> and and because Carla uh is actually being part of this uh as part of her tree um certification she's involved into in this and it's endover with her preceptor kolina
>> and um it's great that we have the opportunity to see that neighboring towns are following the standards like safe uh for the state of Massachusetts. >> Okay, great. That's wonderful. >> What other local municipalities are doing it? This is the first one for for Mass for Lawrence because um
>> no like is Mthuan and over >> Oh, so Methuan does because I was talking to Mthuan and they do have um restaurants with Hassa plants. So for example, here we have restaurants that sell sushi. They usually will need um a hassa plant. But no, the restaurants
that I've inspect here, they don't need one because they don't do rice acidification. They use the rice that is already warm. So we've tested that already. um along with my trainer and like they don't need it. So in case somebody's gonna do like vacuum seal,
they do. The other day I encounter um some type of um I forgot. Well, do you mind if I look at the >> No, I'm so sorry. Um so but it was to conserve the food for a longer time,
too. Um there this one's called baring. So that's when um when they use like greases and some other type of condiments to make sure that the food doesn't go bad in a long period of time. And I asked them to
remove the product out of the establishment just because it was not it was already in the danger zone. So they had it like overnight and they're used to using it in in Brazil, but in the United States that's not the protocol. So they had to remove it and then I had
I explained to them that if they want to do that, they need to do a half. Okay. >> Yeah. >> Great. No, this is exciting. >> That's awesome. >> Okay. Good. Well, I think we can move on. Um, now this last one is is I'm glad I'm so happy to see this on the agenda
because I tell you, every time I go into a salon that does nails, it's like I have commented so many times to salon owners that have uh that do nails that, you know, it's just never seems like a safe environment for nothing. I mean, definitely not for the workers and also
the patrons. It just the chemicals that they use are pretty intense. So is there somebody here that can present? Okay. Um and so you are okay take it away is um so hello everyone. My name is Polano. I'm a
public health um student at Bridges College pursuing my public health bachelor right now. I'm also um experienced on community health worker working with immigrants in the community as a whole. Um and I wanted to thank you all for um giving me the opportunity to
be here and talk about this issue. So the issue is the safety and health um of nail salon workers. So the the safety and health um of nail salon workers is a central public health problem in our community that I want to bring to your attention. Florence has a lot of salons
for the city of its size. As you can know, most of the people who work in these businesses are immigrants, womans who are very important to the industry and the local economy. We look at studies from all throughout the states and the country to figure out
what the hazards are. So research indicates that about 20 to 30% of nail salons complied with comprehensive health and safety norms. about half of them just somewhat compliant and 20 to 30% have big problems with ventilation,
handling chemicals, using PPE and keeping things clean. So just five salons in Lawrence are fully compliant. six are mostly complying and 10 to 12 may be working in high-risisk situations. As you said, that suggests
that between 70 to 75% of salons could not be doing everything they can to keep their staff safe. So this is especially worrying because nail salon workers are among toxants like um from sorry for the
for this but I don't really know how to say >> from maldahhide to and fellet ph sorry and acrylic dust every day. So and and the ventilation these places is
not adequate especially in older buildings. So this exposure can cause problems with reading, skin and eye irritation, reproductive health and long-term chronic impacts. These are ha hazards that can be avoided. Yet they
have nevertheless a part of workers daily life. Currently law doesn't have a safety program for nail salons workers. So many workers don't get training in more than one language culture compliant advice or instructions to the to is
sensitive to other cultures. This makes people weak and frequently do not know how to fight for the better conditions. So for example, I visited five nail salons and none of them have a safety data share for the chemicals which I think is important.
Um so my proposal um how the board of health can help more um more dual inspection and health with compliance are the call that I'm suggesting Nelson worker safety initiative um with two
main parts first in inspections that are more regular and clearer um set up regular inspection schedule for nail salon businesses um put food ventilation chemical storage cleanliness and PPA on top of your list. Set up a simple system
that everyone can see to keep track of inspection results and follow-ups. And second, help with compliance that it's supportive and not punishing. So training workers and owners is more than in more than one language. Give salons
on site technical expertise to make their ventilation and chemical safety better. give out the detailed checklist that explain um what it means to be compliant. Work with community groups you trust to help people from different
cultures and languages get along. So do follow visit that are more about coaching than punishing that that thinking. So in my research I noticed that Boston and Lobo among other cities have um already tried similar initiatives with gracees. So Lauren may
join them and use Lawrence may join them and use the best practice that's safe workers. I help small um companies at the same time. So we did 20 23 nail salons and estimate of 70 or 75% not following following all the rules. We
have a clear chance to improve public health. Making inspections stronger and giving worker help that is culturally appropriate will make salon safer, improve conditions for workers and increase trust in our community. Thank
you. >> Wonderful. Wonderful. Currently, what are what are the do you know the inspectors and nail salons include? >> Uh so pretty much we are only tackling the building part of it. So building
inspectors go and make sure that at least the the place is adequate for the business type. So they do look at ventilation and like is many um mentioned oftent times these buildings are old and because of the structures
several things are supposed or allegedly supposed to be grandfathered but this is no longer the regulation that is active or adopted by the state of um Massachusetts. So every building is supposed to be in compliance.
ventilations need to be changed when needed and um >> I think those first too >> and and I I think the part that is missing is the public health part of it making sure that when we go that we detect or identify these items that need
to be in compliance and bring them to and give them information and education that they need. uh something that um is very I'm glad that you mentioned about the data sheet but it's not only that TURA which is the toxic use reduction act program in the state of
Massachusetts requires that every business not only nail salons or hair salons that deals with chemicals let's say auto shops right um >> and stuff like that we are supposed to have we are supposed to ask for the safety data sheet and we are supposed to
check how they storage their chemicals uh something else that we We need to make sure that they at all times are using proper protection gear and that we encourage them to at least take um make sure that the ventilation is adequate in the places they're working.
>> I mean with only 23 nail salons and bars, this seems like it would be a rather easy thing to tackle. Um as part of your your project, could you come up with a detailed checklist? Y >> and that way our inspectors when they do
go out to the nail salons um they can they can use those um to address storage, cleanliness, PPE, ventilation um and safety data sheets and and clearly we I mean a lot of the nail salons are run by you know I know in
Lawrence I have a few patients that are Vietnamese that have nail salons in Lawrence and um have been here for many years. So, we're clearly going to need, you know, some translation services for for that community. >> Um, but this is great. This is something that I think we can make a big
difference. It it is intense walking into one of those salons. >> Yeah. >> And their idea of ventilation is put a box fan on the floor and just throw the formaldahhide around the tally and you're like I mean it's pretty intense. So, I feel I feel for the workers
because they are exposed to that all day long. Um, no. I think this is a great project. I think you chose a winner. >> Thank you. >> Good work. >> Thank you. >> Okay. Well, let's um before we adjourn, I'm going to choose a date for this next
meeting. Um, and I think because this is theoretically our April meeting. Now, you said you can you can't come what Wednesday of the month? >> Uh, second Wednesday. >> Second Wednesday of the month. You cannot come. So the 6th of May you can't do it.
That's all right. 13th of May. So one other thing this day typically um licensing meeting happens. It happened like every other week. So in case we are conflicted with that meeting, we should
also check to see if we can do if this is going to be the third going to be the second Wednesday. the second Wednesday also. See if we could do the third as well in case if >> Yeah, the 13th or the 20th would be fine. >> What I what I noticed, let me just say
when I walking in here on a Wednesday, there's lots of parking and it's not easy to come to a meeting on Tuesday. There's no parking. You got to park far away. This there's nobody around. There's like tons of parking. So
there I like Wednesday. Plus, I work in the afternoon on Wednesday, so it makes more sense for me. Um, so anyway, so I think that either of those two dates would work. And do I have a motion to adjourn? >> Can I make a motion to adjourn this meeting?
>> Okay, second motion. All right. Journal.