Okay. Well, we will convene and I'm sorry if I'm out of breath for anyone. I don't think anybody's here except us at this point. Um, I'd like to call the board of health meeting for August 4th, 2026 at 6
PM to uh call them to order. And Terry Putnham is here from the board of health >> times health director. >> Okay. And our third board member is not here, cannot be here, but we still have
a quorum. All right. So, do we have any public comment? Okay. And seeing none, what we will do is reserve a few minutes um if there any questions about anything that we we'd
rather we'd rather answer the questions than have have uh people leave with questions. All right. So I'm going to we will defer the review of minutes. We are getting our system in place. Um while we have no secretary uh we have we have u
um we have minutes but they're not in we have to get them in the proper format. So we will have next month's minutes or this month's minutes at next month's meeting. Okay, I will turn it over to you. >> All righty. Was there any questions uh
to begin with the nursing report? Marian apologizes. she's not available uh to be here this evening but she wanted me to share for the month of July her and I have implemented kind of a different format of collecting data on how we're reaching out to individuals in our town
um so in the six towns Maryann did 56 blood pressure um which is quite quite a few actually so I'm really happy um as well as she's doing a lot of discussions about ticks foodborne illness um food safety
Did I admit everybody? Sorry. Um, okay, I think we're good. Um, she's having conversations with everybody. She's been going to the library. She's been at a town hall. So, she's really doing a great job. So, if anyone has any questions about her report, I'm happy to try to answer or I can relay them to
Maryanne um, who's back in the office tomorrow. >> No, it looks like we're staying pretty steady. >> Yeah. on all of the the cases. >> Yep. >> Yeah. >> Yeah. No, thankfully no nothing crazy as of right now. So hopefully it stays that way.
>> Yep. That's very good. >> Okay. Thank you. >> Um general updates for the Western Hampton County Public Health District. Our public health excellence grant. Uh the f uh fiscal year 26 um grant reporting was due the end of
July. We did spend about $261,000 of our $300,000 grant, which is pretty excellent given that we lost our full-time public health nurse. Uh I also left the shared service position. I'm obviously still working as the shared service coordinator, just in a different
capacity now as the health director. Um so I'm really happy with that spending amount. I think we were able to hit on all of our work plan items. Again, like we keep talking about, there is only one more year confirmed of the public health excellence grant. Um, so something to be thinking about is how we are going to
keep Maryannne because Maryannne does all of our maven, all of our infectious disease control investigations. Um, so making sure that in FY28, uh, we find some way to keep Maryannne working with us as we do not know what the public health excellence grant's
going to look like after next year. >> But always something that I'm bringing up >> and part of the board of health is that we can we can request >> Yes. >> FTEEs. between now and then when it gets to be budget preparation time for the town. >> Yep. And last year we did put it on our
our you know this may be coming foreseeable uh expenditure >> and I've also been raising that as well that the grant is >> is most likely to go away. >> Yes. But I am doing all the lobbying efforts with all of the public health uh employees around Massachusetts because
the work that we can do with that money um goes far beyond what our small towns can do in the health district. Um so it's very important. Uh any questions about the Western Mass Public Health District updates? >> Um I do have a question. I received uh
an email. So is there a different format? Is it an open meeting format? I received a a different Microsoft um invitation today. >> Oh, I'm not sure. It's still going to be on Zoom. It just Oh, I think what happened was it was originally we were supposed
to have a meeting August 5th, but I had to delay it because I was waiting for our fiscal year reporting. So, it's going to be August 12th, which is next uh >> so maybe that's what generated. >> I think so. Yeah. So, it's still going to be fully on Zoom and this month is going to be held fully remote uh the meeting just to make sure everybody can
get there. Okay. Okay. Yeah, I believe that was what happened. >> Okay. >> All righty. Um, old business to address. Um, we haven't really wor It's been a crazy month, so we haven't really worked on the septic regs, uh, Burke expirations as much. Still on a
case-byase basis. Um, but we haven't had anything come up. Um, so that's good. Still something to think about for FY27. Um, I'm not sure if you want to talk about the bests now. >> Let's do that. Um when we talk about the
interboard communication please so home burials this is a topic that we discussed last month we have an individual here in Southwick looking to explore home/green burials. Um so in your packets I did kind of put together a process that I'm thinking could be
good for us. So due to Massachusetts general laws and the role of board of health um first and foremost an application needs to be brought to the board of health. So the written request and a site plan of the property to where the individual wants to be buried. A soil evaluation is required. So they do
have to have a certified soil evaluator determine where groundwater is. Um just so that the individual can tell us directly where they're going to be putting themselves in regards to the soil and where the groundwater is. Um keeping in mind environmental protections. So, we need to know where
your sewer line is, where if you're in um connection to any wetlands or making sure that you're protecting groundwater again or our local water. Um the application process, like I just said, is going to come to board of health first for review. So, this is going to be a case-byase basis. Uh nothing is
definite. It has to have board of health approval first. The proposal is then forwarded to the mass D regional office for review. Additional approval is needed by the town select board as well or town council depending on where you are. Uh site plan once approved is
recorded with the registry of deeds as an addendum to the property. Um so anybody looking to purchase a home would have to be notified if an individual was buried in the um property at all. Um and then the applicant receives written approval from the board of health that they are either approved or denied uh
[clears throat] the home burial process. Um, this is obviously subject to a lot of editing and changing, but I think putting together something of what our board of health process looks like is very helpful, especially through the town clerk because these seem to be where the requests are coming to first. So, I think if she has something like
this, it gives her a better ability to let individuals and residents know. >> So, my only question is I'm curious who does the actual digging? >> That is up to the homeowner. So they can either have I I know some funeral homes
and funeral services are looking to expand and and maybe get into this realm. I'm not sure if any near us are necessarily involved in it yet. Um but the digging would probably either be them or some sort of soil evaluator may do it. You know, I'm not sure.
>> Curious because you know it's got to be a certain depth. It's got to be so how you know what I mean. So I think maybe those people also come to the board of health to make sure that they know where the groundwater is, where they're in relation to, you know, the individual
not being um brought back up from, you know, if it's an animal or, >> you know. >> Yeah. So like a cemetery, do these people hold certain licenses or anything to do that? I don't know. >> Yeah. So I could I could ask I believe Lisa Anderson is our um she runs the cemetery here. I could ask her for her
opinion as well kind of what it looks like because that might be something that may need to be added. >> Yeah. >> And and even you know underground utilities. >> Yes. >> Yep. Um what I would suggest is is what you know one of the things that I'm
going to propose for for our best um uh actions going forward is we have a checklist of sign offs >> that that these things have to be signed off by DP by say the gas company whatever um uh maybe maybe even the the
different commissions that we have right you know conservation etc. But I I would I I would suggest and I I've got a couple I've got a couple of templates that we but I would I would put that as as part of this just to make sure nobody is missed, you know, because that I'm
I'm very sensitive to that now. Yeah. >> Um >> it's a great point. >> So I'll definitely kind of I'm going to edit this more to be a checklist. I agree with that because I think involving concom DPW, maybe even the building inspector, um our title 5
contractor, there there's different people we have to check off before we give an approval or denial. Another thing to add is in the case of a denial of one of these home/green barrels, you have to give a reason, a written reason as to why the application was denied.
And I think that's respectful given that this is a very sensitive topic. Absolutely. um and that I want to lead with in this >> and and you know I think that we um we've learned we need recordkeeping of
so having a file system that makes sure that for posterity >> um you know we've included the reasons and uh whether it's electronic or >> you know keeping a physical file but I think we need >> yeah absolutely >> something like that. >> Did you have a comment? Yes. Does this
include uh both uh cremation and remains? >> Yes. >> Yeah. So, they're both viewed the same as home burials. Um I think the application would look we'd have to kind of look at it differently depending on if it's cremated remains. You'd also need to That's a good point. I need to
add that to the process as well. >> What the individual will be buried in, how they'll be buried. Yeah, there's a lot that goes into it. So >> yeah, because with green barrel, I know some of them were talking about just the body on the ground. >> Oh >> yeah, that's a home. Yeah, green burial
is I didn't realize that. Yeah. >> Yeah. And and some are even going as far as to have biodegradable clothes to to to be buried in. >> Interesting. >> It's a big it's it's a movement. >> Yeah. >> Um >> Yeah. And how do you prevent animals from eating?
>> So you've got to be like 3 ft deep enough where something can't dig you up, but you have to be 4 feet above groundwater. So in a lot of cases, this may not even be possible determ, you know, depending on your soil evaluation. So that is where I'd steer people first is get your soil evaluation done. Uh
which is unfortunately can be expensive, which is another thing that I want to make people aware of. Uh especially if they aren't familiar with septic systems. They've never had to do that before. Um, but that would be the first start, I think, is just determining where your groundwater is.
>> So, essentially, they have to do a site plan like we would have for new construction. >> Yep. And it's almost it feels more in depth than a septic system um design because it needs to show everything your home, wetlands, property lines, you
know, it it feels more in depth, but obviously it looks similar >> and we probably would need to investigate what followup y, you know, just as as >> you know, if if we >> do you go back and you sign off that that it actually is. But if it's for
posterity, we may not, you know. >> Yeah, >> that may be a step that we don't >> Right. Right. I would have to ask. >> So, yeah. No, that's interesting. Yeah, >> I think this will also need legal approval. Um, >> I would think need to go to the town attorney as well. So, >> interesting.
>> Yeah. I wonder if it might behoove us or or would it be seen as competition to actually get get somebody who who it's their business to do burials or their business to do funerals and whatever
else. I mean we we would re feasibly be looking at restricting any inbalming fluid etc etc from from the environment. So, oh, a lot of lot of >> lot of things, but this is a very good >> lot to go into it, but more edits to
come on that. So, yeah, that's what that's kind of looking like. >> Very good. >> Yes. So, the next old business item would be the South Oak board of health Facebook. Um, so I know we discussed an approved starting of Facebook, but I don't think we have yet. But just
wondering, >> I think one of the concerns um that when we were looking back at some of our notes and and discussing some things with with Mr. Hugo is that what we don't it can't seem like we're doing anything that's against open meeting law.
>> Correct. Correct. >> So So if Trish posts and I post, well, that's the majority of you, right? So we would look to somebody like you like Karen to kind of be >> be the somebody that that's not a member of the board. >> Yeah, absolutely.
>> We came to a halt because we definitely need a board of health email. >> Yes. >> So we need like um >> you know admin at or something that because you cannot use a personal email to set this up. >> Yep. >> That's a requirement on Facebook actually. >> Okay.
>> Because they want to verify you really are the board of health, >> right? Okay. Because it's a government agency, which makes sense, right? So, >> the the um Agricultural Commission has a Facebook page, so they might we we would maybe not have to reinvent the wheel. >> Yeah.
>> But we we really, as we talked about when we when we first talked about it, we want to start sharing some information. >> Absolutely. >> Um because we do have poor attendance. Um but also some education because some of the common themes that you're finding Yep. when you're when you're going out into the restaurants or you're going out
into the into your other inspections, it'd be great to say, "Okay, August is dating and timing. It's going to be it's going to be food dating and timing or you know, um what causes a rodent infestation or something like that
because that's some of the things that we're that you that you're having to to to encounter." >> Absolutely. Yeah, it's a great idea. >> And then all the information really should be on the website. Yes. So, it's deferring saying, "Hey, this is just letting you know, but more information because that should really be up to up to date."
>> Yeah, our Western Hammond County um website is very up to date. Um we have a lot of information there. So, we kind of have to I want to kind of move some of that to the South page as well. >> So, I will definitely ask Jim with it.
>> Um >> email. >> Hi, Cliff. I just noticed you're on. Are you recording as usual? >> Yes. >> Or you could do um board of health boick. That probably is the best email, right? >> Yes.
>> So b at >> Yeah, I did. Okay. Okay. Sorry. Never mind, Cliff. I'm I'm behind you. You're you're fine and welcome. Um yeah. So I will ask Jim about that and getting us an email is a it's a good point. And yeah,
>> and thank you for getting the um the dates and the times and and um get those getting those updated on the on the town website. I think that's that's >> Yeah, it's important to reflect. >> It was several years >> in the making.
>> Y so that's all for old business I believe. Um as we've moved the best to lower down the report. >> Um I've got a or well we'll do your your health director's report because I want to know a couple of things. Yes, there's a lot going on in the month of July, though. 25 total applications, $2,900
brought in by fees, uh quite a few inspections, um temporary food, mobile food, a lot of restaurants. I did a couple of perk tests, um just to help offset the load of our title 5 contractor. That position has been posted. I can talk about that
afterwards. >> So, beach water quality mid July ecoli levels remain low. I did see a slight uptick last week, so I'm very interested to see this week. I tested it yesterday. I'm still waiting on results um with all the rain. >> Okay.
>> Um we jumped a little bit. So, we'll see. Fingers crossed we can keep it open. But um yeah, to Hummel Lane, that has been a little bit of a old business item. I went out for a second percolation test on July 8th uh to allow the septic system to be placed in his desired area. We were able to get 40
minutes per inch, which is pretty good. And Thomas Fitzgerald approved his septic design on the 16th. So I approved his building permit with the board of health side. So he's up and running. >> Good. >> Uh so that's good. Uh food. Uh we're working through some some food items. Uh
New Main Moon has emailed their health. >> Talk a little bit about that. Did the health consultant email you saying that they no longer need it? >> Yes. So I went for an inspection the beginning of July. I had seen some great improvements which I was really happy to see. I said, and I quote, "You guys are
doing a great job, but we need to continue the work." And I'm excited to see Mr. Lee's um work with you guys. Uh he then emailed me a few days later saying that they had emailed him saying he was no longer needed um and that we were doing they were doing a great job
and the board of health said they no longer needed their food safety consultant. I then went back and told them that that was not the truth and that I I found many violations the second time I went. I reached out to the food safety consultant again who is
reaching out to them. We're going kind of on a back and forth thing. Um so this week I have on my agenda to go again, but like we said, you know, I'd be happy if one of if somebody could come along so we can see what's kind of going on. He has not been able to get in contact
with them. to my knowledge, he's not responded to me, the food cons safety consultant, um, with, you know, what's going to go forward. >> So, were they the same violations that we've talked about? >> Yes. Ultimately, they're they're more
cleanly, floors are cleaner, hood is cleaned, they're they, you know, the dishes appeared more clean than before. I'm still seeing the repeat violations of thawing, temperature checking, covering food items in the fridge. Um,
the biggest thing to me here is the food temperature monitoring. >> It's a lack of >> Well, and the thawing is a big thing with >> temperature. >> Are they still open? >> They are still open. >> Why? >> So, I went two times. I'm trying to work
with them. So, you know, >> I I Yeah, I think this is now the third time >> that it's come before the board of health. >> Um, my my feeling, and it's my personal feeling, and Trish, please enter in, is
that you go out tomorrow. >> Yep. >> And if you if those same violations are there, I I think we have to close. >> Yeah, absolutely. until until because we're we're we're we're playing with
with >> Yeah. And that's why I thought the food safety consultant was going to be able to get out. I mean, I went out on the 29th. I was thinking he would be there this week and then I would talk to you all and see kind of how you wanted to go about this. So, that's kind of why I didn't close them. Um,
>> so how many times has has he worked with them? >> He's been trying to get out there. So he said they were in negotiations with, you know, it's a cost and that's kind of what we said the last time they were they came here. There was a cost to the food safety consultant process. Uh but
to my knowledge and I haven't received any inspection reports that there's been nothing. >> Have we seen the serve safe? >> Yes. Um >> she the owner has safe >> and it's current. >> Yes. >> I I I would say that that um you know
Trish I mean, I'm I'm >> Oh, I 100% agree with you. You can't continue to have violations repeatedly and stay open. >> Yeah. >> When you know, and I I think you're doing a great job trying to work with them. However, >> something's not translating right. >> If it were
>> cardboard on the floor. >> Yeah. >> If it were >> Yeah. >> a dirty hood, >> if it were that that's that's a little different, but we're talking about we're talking about a lot of chicken. lot of chicken >> not being thawed correctly. >> Yep. >> And or not being maintained at the
appropriate temperature and and chicken is or if it >> if it's thought on top of you know or I >> I'm preaching to the choir here. Um I I think we're at the point where we've
we've seen the manager here. >> You have been out and been educational now at least three times. >> Yeah. As much as I can. Um, >> and what period of time has this occurred over months? Right. It's been it's been >> they've been closed by me twice since November. Um,
>> so it's been a it's been >> I've probably done seven inspections there. Most of >> any. >> How many days did did we close? They voluntarily closed >> for two days. Then I closed them for I'm going to get this wrong, but I believe it was 4 days. So now I'm kind
of looking at would we want to do a oneweek suspension? would we want to go further and do a 30-day suspension? Um, and you know, we already mandated the healthcare consult, the food safety consultant, and that didn't occur. Um, so I'm thinking, >> and that's been over a month.
>> That was Yeah. much longer. >> Okay. >> So, I'm thinking that, you know, depending on what I see tomorrow, >> I think it needs to be at least a week. >> Yeah. >> Um, would be my Yeah. Um and and I think reiterating
that as we did when we had the manager here that the permit is in danger. >> Yeah. And I stated that when I went out on the 29th and stated that the food care the food safety consultant needed to get there within a week. I I said this is at the potential of losing the
food permit. Um because we can't have these violations any longer. >> I mean I I certainly agree. We want to support town business. >> Absolutely. >> But we we have you have to check those. >> We have to that that's what we are hired
and not hired but you are hired and we are elected to do. >> Yep. >> Um so uh but yes when when uh >> you let me know. >> Yes, I will go out there tomorrow. Um >> but I mean if you want >> Yeah, absolutely. Okay. We can work at a time.
>> Um Off the Hook Landslide, that is a newer restaurant. I received a complaint that they were operating their mobile food truck um on weekends outside of the food establishment food. The food truck is associated with their business, but they do not have a separate permit for their mobile food truck. So therefore,
in town southwest, they're not allowed to operate the mobile food truck until it was uh received a permit and inspection with health and fire. I went for one of their routine inspections where I spoke to the homeown or the business owner about that. And then that next weekend, I was alerted that the mobile food truck was operating again.
So, this kind of leads into my mobile food truck process portion of my report. I'm seeing this consistently in Southwick. I'm seeing a lot of businesses allowing mobile food trucks, all different types of mo of businesses, whether it be a separate food business,
whether it be interstate, you know, any of the businesses in Southwick, allowing food trucks on their property that they do not receive the permits for. Aka, a lot of the time they don't have a permit. Um both the fire inspector Brian and I have never stepped foot on many of these uh food trucks which is very
concerning to me. So I think I haven't had a chance to kind of write written formally put out a process yet. Um but just something for us to discuss. I think there needs to be um a motion of some sort of you know if you're in
violation of our rules and our food establishment rules for mobile food truck establishments. there's some sort of violation or fee or I'm not sure fine what we're looking at. But so it sounds like they're trying to do what Home Depot does. Home Depot has like this hot
dog, whatever food truck in there, people shop. They grab something to eat. Is that what it seems like to you? >> It happens everywhere. So either either it's a popup tent or it's an actual food truck that I've never seen before. >> This one has been at the Cove. This one
has been moved out. >> Yes. >> Um, >> so there needs to be some kind of generic letter that we develop that if we see this that business gets a letter saying, you know, the food truck has to have a permit. >> They may not know. I I guess I >> And they may assume.
>> Yes. And they may assume and so and within that letter a list of current >> uh trucks that are approved. >> Yes. >> So that way they know, right? or please call the office to confirm that they have their permit. So, I think if we had
something like that, we could easily send a letter to that business if we see it and say, "Hey, just FYI." >> Yeah. >> So, I don't know if that's a place to start. >> Because you have to assume I'm not going to just say people are doing this, but that they don't know. So, I'd like to give everyone the benefit of doubt.
>> Well, for some, >> yeah, for some there is >> it needs it needs >> a little a little something with that. Yes. Agreed. So maybe we we map out first violation, second violation, >> right?
>> Um and and um some of these are one and done. So So >> no, that's a good point. I like that. >> You might want to look at the sponsor uh as well for because this was not the only food truck. There was the other one that we found out about on on Facebook.
>> Right. So I did speak with the bar shop owner. They have a lot of mobile food trucks that come on the weekends cuz they've kind of dialed back on their food and they're mostly focusing on their drinks. So, I spoke to the the business owner there and I said, "I believe that when you they come to your establishment, you should ask for their
permit first." So, we we talked about that, which I was disappointed to see. Then a mobile food truck the next weekend that we don't have permits for, but it h you know, maybe they don't know it hap, you know, >> maybe it seems. Yeah. like common sense,
but >> but it's hard. I mean, sometimes they don't >> you want to step back a step further and say, "Okay, restaurant X, if you're going to use a a mobile food truck, then there needs to
be some application." >> Yes. >> To be able to do that. >> Um that outlines those kinds of things. Application with or or an intent, you know, letter of intent. And I'm going to do, you know, I I know I say checklist 500 times, but yeah, Trisha, my world,
Trisha still revolves around checklist and and mine did >> is that this is what you're going to have to demonstrate. >> Um, and you know, really thinking outside of the box with the with the permitting, you know, every year or repermitting,
>> right? Maybe, you know, one of the questions is, okay, were you compliant or non-compliant with with the the the food trucks, >> right? >> So, >> you're right. That's actually not a bad idea putting that on the >> Well, thank you. >> application itself though. Yeah.
>> As another line, will you have a food truck? >> Yeah. Yeah. So, with Off the Hook Landslide, I did reach out and we have scheduled an inspection for this Thursday. So Brian and I will be there at their food truck um where I did discuss, you know, we can't have this
happen again. Uh so that's where we're at with that. So >> well, and you also said, I think before that that they're supposed to give you a 14-day window >> for all events. So that's what I'm running into as well, >> because you can't drop everything and and Brian from Fire can't drop
everything and those events are going to go on and that's kind of where we stand. So Brian and I keep pushing. So for a temporary food establishment, which is the struggles, so there's two different types of permits here in South. You can either do a mobile food establishment, which is for the full year, and it's $125,
or you can do a temporary food establishment, which is 1 to 4 days. So a lot of the times these mobile food trucks are only here for the wick or they're here for, you know, the night out for the first responders or something like that, which I steer people to do the temporary food
establishments because they're cheaper. You're only here for one day. >> What is the fee for that one? >> $25. >> Okay. >> So then Brian and I have been really pushing for those, but we need the 14 days because first and foremost, it has to go to the tax collector for sign off. So if the business owner owes taxes,
it's delayed. So that 14 days helps us because I had even recently I had a food truck reach out. Oh, I have an event tomorrow. The owner owed taxes. So it's it's it delays the process. So I can't get out there for an inspection until that approval process happens. They pay
for the permit which has also been delayed. Then I go out with Brian and Brian works four 10-hour days. So he he's you know I lose a day of my work week. Um so it's been we really rely on those 14 days to you know collaborate together and and try to get everything
done for residents. So making sure and of course I try to be flexible. I totally understand. Oh this event just came into our laps and it's business. I get that. I want to help as much as I can, but a two-day turnaround is not always possible for us. >> Yeah, that's
>> And unfortunately, a lot of the times to me, I'll say it wasn't enough time. Do they still go to the events? Sometimes I worry that they do uh without our knowledge. Um so, we're always poking, you know, making sure that we see who's at events and who's not, making sure
they're all permitted. So, why don't we go ahead and talk about the steak one while we're talking about food trucks? >> Another one of my uh temporary >> just tag on to that. I just had an idea. Sorry. >> What if you add on an So, things get
delayed because then it would be something that could benefit the town. Then it becomes an emergency permitting >> and there's a fee for that since it's now falling in within 5 days and an added fee. It's now an emergency and people are having to do that. That's something where we can gain some revenue
and that also might might help them. Yeah. Do do the right thing. >> Absolutely. Okay. That's something I should talk about because I do have um >> Did I put it on the agenda? I hope I did. >> The schedule. Yes. So, I'll talk about that in a minute. But to talk about Homestead Stakes. So, yearly I get this
um I believe Tom Hibbert got it as well. We used to call it the meat truck, but it's an FDA wholesale meat company um that comes to either Interstate or the one farther down, what is that called? Tractor Supply. And they sell FDA meat at wholesale. Very popular. It always
has a line. Um they pull the permits consistently very late. And this year I was told it was going to be meat, chicken, and pork, which I had the FDA numbers for. I can, you know, fact check that and look. When I went out for their inspection the day they started, they
usually do like a Friday to a Sunday. Um I'm I saw a bunch of seafood items. Uh seafood is a little bit different because it requires if it's alive, it requires shell stock tags. A lot of this none of these were alive at the time. You know, they're all frozen items, but
still you require tags. You require where these items come from if they're wholesale. >> Um they could not provide me with that. Um, and this has happened a couple of times where the permits have been late or they didn't receive permits. I believe this happened my first year here
with Tom Hibert. Um, it happened the beginning of my start here as director. Uh, so I'm looking kind of how we want to attack this, but with years of non-compliance, a very odd business model in my opinion when it comes to how
they pull the permits, how they operate, it's in a a rental truck that they keep it cold. >> So why do they have any different process than what the food trucks have? >> So food trucks, this is a little different because food trucks will, you know, they have established
>> trucks where they're cooking on them. They receive their foods from approved sources like Restaurant Depot or anything like that. This wholesale um this company is based out of I believe this one was out of Missouri. So these guys this travel up they travel across
the country and they do different events at these kind of same kind of vibe like Home Depot, restaurant, you know, places like that. >> So do they replenish or is it the same stock that's in the back of the truck that comes from Missouri? >> That's another one of my questions that couldn't really be answered. So, where
is this food coming from? How long has it been on the truck? It's all frozen items. So, I was able to temp check upon inspection, >> but do you know that it was thawed and then refrozen? >> That's another concern. So, I'm at I I'm pushing for that for us to not allow uh
it it just left me with a bad enough feeling and kind of a non, you know, it was an odd discussion. >> Do we have the address of this of this business? Yes, I have the per the permit was pulled properly this year. Um, but
I'm kind of pushing for us to not allow uh this establishment further. >> It was pulled properly, but then they didn't ask for seafood and seafood was on the truck. >> Yes. So, I did not allow the sale of seafood. That could I checked on them three times. They were not selling the seafood. So, that was pushed to the back of the truck and to my knowledge and
with my many inspections that given weekend, they were not selling seafood. They were not. It it was posted on their permit not to be sold seafood. So >> this time they asked to sell seafood. >> No. So that's when I went for inspection. Right. I was there at this
you're talking about >> there's a reason I went at 10:00 a.m. right when they were supposed to open. They had a line out the door or allowing down the down the street I should say. They were not allowed to sell seafood. >> How how often do they come? >> About once a year maybe twice. So I I
would say le let's look into I'd like a little more information about the company. >> Yeah, me too. >> Because there should be some quality data, correct? >> There there should be some temperature data. Yep. >> Um uh even some some uh some data from from their where they get
their wholesale meats >> um for us to be able to look at. >> Right. And on my inspection report, I did write down the FDA licenses that I could find on the pork, chicken, and meat um to to fact check it, and they were correct. Um so I was less concerned
about those, more concerned about the seafood items. >> The the actual truck and the refrigeration, >> it was full of the truck. >> Um temp checked correctly. So that, you know, was a glimmer of hope. Um, all I
can think of is tissue that you have to be able to validate that it's been in that in that right, >> you know, temperature range for the entire time from the source to the time you get it. >> So, I I just would like some >> some more information at least for my
for my benefit. >> Agree. >> Yeah. So something to think further and again these are one of the temporary food establishments that pull their licenses pretty less than 14 days before many years we've been doing this. It's been a little while since I started.
I've seen them every year, but I think prior to that, a lot of the time they weren't getting permits. >> And I would also suggest that we um have a conversation once we get some once we get some um uh data from them if that's possible and a little background that we
have a conversation with Interstate >> and and Tractor Supply as to >> Yeah. >> What you know, why does this interest them? >> Yeah. And it sounds like it's popular. >> But again, it's the same thing. We got to make sure that people aren't getting sick.
>> Yeah. >> Bad meat. Yeah, absolutely. So, I'll definitely investigate that more and get some information to you all about that. >> Um, and send you those FDA numbers as well in email. >> Okay. >> Housing has been kind of the similar issues we've had. Um, one new one though
to address was seven South Longards. So, I received a complaint from a neighbor regarding a tube draining from the neighbor's house. uh they suspected it was sewage. Upon inspection, sewage was not observed, rather gray water, but gray water in Title 5 is still a form of sewage even though it's not um what you
what we all consider, you know, black sewage. >> Um so the homeowner is very responsive. Um we're getting that fixed and that water was unfortunately um going into Great Brook. So obviously, you know, handling that quickly and efficiently and the homeowner is getting that
squared away um which is great. Uh, same issues with Seven Sheep Pasture. I'm working with the building inspector. It's it's a pretty large situation going on. So, they're working to get rid of the mattresses and the refues and they're working with a few different
companies to get some um >> Have you been bad though lately? >> Yes, they're breaking them down. >> Yeah, it looks better up. We were just there a couple we're definitely It's slowly, you know, it was a lot of items. So, I try to, you know, the building inspector and I are kind of on the same
page with a best faith effort. Um, but making sure that this doesn't we don't clean this up and it starts right back up again. This cannot be a transfer station. It cannot be a grounds for dumping. It's a zoned R40. It's a it's a residential area. So, we cannot have
this happen again without getting D involved. Um, first and foremost, uh 95 sheep pasture is another kind of area of refuge. So, the fire chief was alerted the health and building department about an open land with violations and unregistered vehicles, um, some building
materials, some refues. U, and the reason for the call was there was a fire there. >> Um, so we set up an inspection. I'm going there on the 6th. I sent out a violation letter though because the chief was able to get some photos for me, which did give me clear violations of the housing code. So, I acted quickly
upon that because refuge typically takes a while to clean up. So, the sooner you start a case, the better. Uh, so that's kind of what's happening with housing. Otherwise, everything is going pretty good. Um, one thing to note that is on
our agenda is Crepes Tea House is looking to increase their outdoor cooking. Currently, they're permitted to do one day a week. They're looking to increase to two. uh the planning board/town planner Alvin has asked for a written letter of approval um from the board of health before it goes to the
planning board for approval. So the only thing that I can see in relation to the food code is requiring that a handwashing sink is out there. So for me being in your kitchen opening a door and going outside we got to have a handwashing sink there so that we're really promoting that um if they're
going to do the outdoor cooking. And now have you also seen because we know we've observed it in other places proper proper coverage of of the containers that they're waiting to put the meat in and or bringing the meat out in. >> Yeah. So that's another thing that could
be added. So in our written letter of approval to increase to two weeks that can go to the planning board. It can be the handwashing sink, proper coverage of all food items going outside, >> consistent glove use, consistent glove use, consistent handashing, and um
protecting from uh rodent accumulation. So, making sure everything's 6 feet above the ground, nothing is going on the floor is a big thing. Um and making sure that if there's any signs of rodent activity acting quickly, but otherwise, creepy house does a really excellent job. Their inspection, my last
inspection with them, I I didn't have any issues. Um, so and we're we're okay with the with the days following being compliant with the day that you're supposed to be grilling. >> I haven't received anything that they're doing more than they were allotted at
this time. I believe what they're trying to do is one weekend day and one week day. So, they're trying to get that population. If I'm not mistaken, it might be it might be two weekend days. Um, but Alvin is just kind of looking for the board of health has reviewed it. We're okay with the food safety aspect
of it. Pending, and I said this to the owner of Crepe Tea House, pending that the hot water gets hot enough for the food code. So, hot water for handwashing is 110°. >> So, you would you would be checking that before that before signing >> and that could be written in the letter
as well, which I did tell Alvin that would be my only thing that I would have to check before. You know, it's hard because as the home the business owner told me, they don't want to buy a handwashing sink right now, which are expensive, if the planning board's going to disapprove their 2-day a week permit.
So, I said it could be a conditional thing where I the board of health approves it goes to the planning board for approval, but I would have to check the temperature before I could say, okay, for two weeks. >> If you're not going to install a handwashing station, how how are they
going to wash your hands? That's my >> in the interim period. >> That's my confusion. So I don't I'm trying to >> I would I would not be in in >> it's sensitive. So I'm like I don't want to make them buy it now if the planning board's going to disapprove it.
>> So I say they should >> So why would they disapprove though? >> That's my I I don't know. But I'm saying in the case that they do that's the concern, >> right? So we should have that answer and I agree with them. They shouldn't be having an expense, >> right? But it would be the same thing as
a food truck. You can't use it >> for that additional day unless the condition has been met. >> Right. Correct. >> So they can't open it. >> Yep. >> And they might not want to install it. But then that's one of the things that if the planning board signs off on on
our plan, then they they can't start using that until you've gone out there and validated that it's going to be hot enough. >> Right. So yeah, that's where I'm at with that. I wasn't sure if there was anything else that you could all think of that we need to put in the letter as well. >> Covered containers.
>> Okay. >> Um, you know, I don't know what would be because you can't really control flies outside, >> but you can by covering everything that's there, >> right? >> Um, and no accumulate, juice or whatever just standing like
that, right? >> But that's really all I can think of. >> Okay. So I will but if we think of anything else we'll >> So are you gonna are you going to send the the the letter for us to look at? >> Yeah. Yeah. I won't send anything until
it goes to you all for approval first. >> So are they already cooking one day outside? >> Yes. They're permitted one. >> Already have a hand washer. >> One day was kind of a conditional thing. It was supposed to be for a permit season. So we that was prior to me but
it was allowed. Um, I think increasing the days though, that's that's when we're going to >> Where does that gray water go? Once they wash it, >> it will go into their septic system. >> Okay. Yep. For sure. Cuz they're right next to Great Brook. >> Yeah. Yep. So, that's another thing that will be written in the letter.
>> All right. So, that is my report. Uh, the only thing left in my little spiel would be the fee schedule. Um, so this is obviously a rough edit thing, but as we look to hire a title 5 contractor, we have gotten two applications for a title 5 contractor. >> Good.
>> Um, something regarding that though is that we need to fix our fee schedule. So currently, right now, we have two fees. We have one for percolation tests and one for disposal system construction projects. Um, what we'll kind of have to
separate it into is one for plan review. So the actual review of the septic system. Yeah. Uh application one for final re final inspections of the septic system and the perk um permit will need
to be a little different. Uh I thinking we're on the lower end. I've been looking at a few towns. I I like East Wong Meadows approach to their fee schedule as well as East Hampton has a great fee schedule. So, I'll give this all to you kind of to review before we
set something in stone, but Esau Meadow has something like we were just talking about. They have a late filing fee. So, per week it's $50. So, I think that's something that we can kind of take and gravitate towards because I think we do need to put in place something for not filing in a timely manner given our
14-day notice. >> Um, another thing that I really want to increase the price of is our tobacco permits in Southwork. Our tobacco permit fee is $175. In other towns, it's $30. I've seen some towns as as expensive as
$400, $500. Um, these establishments make a lot of money off tobacco. >> Tobacco is very risky obviously to to selling to minors, to our to health. Um, it's huge public health concern from me and probably from all of us. Um, I would
like to see that increased. Um, and obviously the septic system things will need to be changed as well. And then I would I would ask for the temporary food uh permits to be increased as well. Currently right now for 1 to 5 days the permit fee is only $25. >> So we could do I mean I see towns with
one day as $50. 2 to 3 days is 100 and 4 to 14 days is $175. >> Um >> yeah and I think our yearly is not >> our yearlies are pretty low. Um >> are very low. I would like to see catering is only $100. Food catering can carry a lot of risk.
So, I think increasing that um could be good. Our cottage food permits uh for local um mostly in South we have a lot of local bakeries. Those that's $25 a year. A lot of towns, Esau Meadows is 200. >> Yeah. >> Um >> and that carries a little bit
>> No, I just got mine. [laughter] >> And those carry a little bit more risk because you're at your home. >> Not if not >> not yours. Yours is awesome. I haven't been there, but yours is awesome. Um, but a lot of times, >> you are right. You are right. >> Yeah. Carries a little bit more risk. You never know what's happening. Um, and
they're not as it's a little bit different. Um, mobile food as well. Our permit fee is only $125. I see towns as expensive as 300 >> full year. That's a lot. >> Yeah. And I look at all those you just named and and compare it to the the day
in and day out of the restaurants. Yep. and the inspections they have to do and the things they have to pay. So, it would make it a little more equitable. >> Yep. And what about in town food trucks versus out of town? >> Could I do that as well?
>> So, giving our town food trucks a little bit of a break compared to those coming from downtown >> because it is we're bringing in competition. We've always we've always said that we're bringing in outside competition. There's there's nothing wrong with food trucks coming in. I don't want I don't want it to come across but >> but our food establishments are already
paying our food establishment fee. >> Absolutely. >> So they're paying a lot >> and the days that the food trucks are here are potentially taking taking um >> businesses in. So so I I would suggest the the you know I'm thinking about the
way that we did that before. Yeah. is is to have if you could revise what your uh maybe give us a a a spreadsheet that has what it is now versus what we're proposing um to go up to and >> and what the compet or other towns are
doing just for something to compare >> maybe what the average is out there. >> Yep. So for instance, I'm seeing East Longs are pretty high. Westfields are on the lower end. Um West Springfields are definitely on the lower end and East Hampton is right in the middle. So Westfield and West Springfield have a lot of more businesses. I would think
that they have a lot more original. >> Yeah. So that's >> Yeah. >> So revenue if you're comparable town size towns to Southwick if we could do that with that even >> exactly >> uh in in Massachusetts. It wouldn't be fair to go into another state but um in
comparable towns with with the number of restaurants or about the same number of restaurants and I bet if you put a little query out you have something in about 20 seconds. Exactly. So, yeah, that's just something to think about. I'll definitely get that to you all before the next meeting because again,
um looking to hire as soon as possible. So, two applicants for the um title five job, which is exciting. Both seem great. Um not sure how we're, you know, going forward with that. Um the board of health secretary position has also been posted. To my knowledge, we haven't had
any applicants yet, though. Same with the public health nurse, but Maryanne is still doing full-time for us. because that's kind of where the jobs are. >> And we need to keep Maryann happy. >> We do. >> Um, and have we have have have we worked it out so that Karen is getting paid?
>> She did not get paid for this last pay period. I sent an email to um accounting. So, I'm waiting to hear back. >> So, it's it's it's now been it's sitting in accounting, >> I believe, though, because uh HR sent it um to its accounting that does the
payroll. So, I believe it's in their court. Um, >> so if you need me to intervene, please. >> Yes, >> that's it for me, I think. >> Okay, so I know we're getting a little short on time, but we I I would really like to bring these things up and have them on record. Um,
the first thing uh is a potential, and here's a copy for you. And here's a copy is a is a potential worklist for any best pro projects that come up from a board of
health perspective. Um as well as there's a piece on solar and what I did was have have Al my friend Al on the computer >> take information from our slide presentation um as well as compare it
just plain mass general law. So it it actually has a nice sign in sheet. Um a signup sheet, not signup sheet, but but a an addestation when fire has reviewed something, when when conservation has
reviewed something, etc., etc., but it also has a matrix of of what the potential risks are and who is the main the the main vehicle in that lane. um uh also um has has our
responsibilities as as directed in mass general law. >> Um uh and and all of this is because um there seems to be some confusion um about how the board of health fits
into this process. you you can one can look in the paper in in whatever media um uh uh source that you look at. Even today um I was looking online and North Carolina was successful
in getting a data center just just to to move on. I want to see data centers added to this as well because they they have inherent noise. They have inherent things. But I think this might be a good starting point and I'd love for you to to review that and we can talk about
that. >> Absolutely. >> But it talks about the specific things like the plume um uh things that documents that we would ask for for any project that comes in here. Uh and I believe this brings a little structure
to to the process um of the town to make sure that all of the public health considerations have been considered before signing any kind of agreement. So, the background to that and I'm going to pass this to you. This is for your
information. Uh, Kaine, I I'm going to propose, please take a minute and review the the email that's attached to this front sheet, please. And then I'd like to to um talk about
that just a little bit and your reaction to that, please. and we'll make sure that Erica sees this as well, please, when you send out her information. So, just let me know when you're when you're finished. I'm just surprised this doesn't already
exist. >> Yeah. So, um, so what I want to >> what I'm saying is >> Yeah. What I'd like this this is an email that I received on the 1st of July, so right before we had our last meeting. Um, I wanted the board to
review this communication because it was sent to me in response to my request at the behest of the board of health for participation in discussions that involved potential public health impacts of the of the solar facility um here in
T that was that a meeting that had taken place and my concern in this in this uh communication is not that someone disagreed with me. um we we are we are expected to to disagree with each other. That's how we become better at what we
do. My concern is whether the language used in this email could be viewed as discouraging, intimidating, or diminishing our efforts to exercise our statutory responsibilities. So that the the portions of concern for
me that I can reflect on as personal are the the portions that say bless your I'm southern um before I start wielding mass general law at staff like a whip. that to me has
a connotation that we don't want to have and encouraging me to step back to reflect and recognize what my position is. Um, again, I interpret these as personal rather than with substance, but I'm concerned that more about them being
intend intended to diminish our role in an ongoing discussion. So my question uh uh for the board is did this communication respect the board of health's independent role? Does it encourage or discourage
participation by the board of health? Does it create obstacles to collaboration by the board of health with our other committees? Should we respond formally to this? and should we reaffirm our commitment to
exercising our responsibilities, our statutory responsibilities regarding public health matters? So, I I guess I would ask um Trish, you're the only one here. Um tell me how this email makes you feel
from a board perspective. >> Well, it is discouraging, right? So I do agree with you that it's not being collaborative. It's not involving us in a place we should be involved. And I do agree with um what you wrote
down here and having to communicate um to the select board and whatnot to ensure that this doesn't happen again. >> Okay. So, what if if we're in agreement, uh the two of of course I'm in agreement
because I'm presenting it to you. Um we do have a quorum. What I would like to do is propose a motion. Um and I'll read it so that it gets in the record. The board of health reaffirms its statutory responsibility to participate
in matters affecting public health, and that would be all matters affecting public health, and directs the chair to continue seeking timely involvement in discussions concerning best projects and other matters within the board's jurisdiction.
Furthermore, the board of health requests that the select board and the chief administrative officer develop and adopt a code of conduct for all boards, committees, and commissions. Such a code should establish clear expectations for
respectful communication, professional conduct, interboard collaboration, and appropriate channels for addressing concerns so that future disagreements are addressed constructively, consistently, and without discouraging
any board or committee from carrying out its statutory responsibilities. So I, as chair, make that motion, and I'll second the motion. All in favor, please say I. >> I. Trisha. >> I. Terry Putnham. >> Okay.
>> So, and I think it's important too when a complaint is filed that there's some kind of closure in that loop, right? >> So, perhaps there was a discussion about it, but it the loop wasn't closed >> to let you know there was a discussion
or or you know. So, I do think that should kind of be included in that as well is making sure that there's it it was was my experience that um I was told by the chief administrative
officer that the the town council advised that they must be impartial and neutral. um interesting to me is that when I did some investigation on policies that were available, there are policies here for
the town for people who visit the town hall and how their conduct has to be toward town employees. Um however there's nothing for and there are there are multiple examples across the towns
that are our surrounding towns of codes of conduct for elected officials um to to be be and and if I were a towns person and I am a towns person I would be concerned that if if boards aren't
don't have that good communication and respect each other each other's responsibilities that we can't do what they elected us to do. >> Agree. >> Um if we can't talk to each other or are
talked to in this in in in this manner um to try to to keep us in our lane for lack of a better term. um uh or or attempt to keep us in our lane even though that lane was a little
misunderstood uh uh by the other party that that we aren't we are able to accomplish what we've all been elected to do. And for us, we sit here, we're passionate, you've already said it, you're passionate about public health, and there's more to public health than septic systems. There's more to public
health than than uh going in and doing restaurant is everything. So, um, >> yeah, I'm actually surprised and I'm glad you went and did the research because I I would assume there was some kind of code. >> No, we have >> So, we have we have nothing here for for elected officials.
>> Well, okay. Well, that so so uh action items if we can keep this on on um the agenda and if if we and if you when you get that out to Erica if you would just ask her to to review and be ready to come
and I'm sure I'm going to I'm going to do a couple of um edits that I already saw. Yeah. That I'd like to do. But that's if we can keep that and we will we once we've got a working check a checklist that we all agree on. Um, and
I'd like your input, too, because a lot of the stuff you would go out and do, um, that we we vote this as our process going forward, uh, in much that same have a have a a linear list of of, um,
uh, who needs to do and none of this is meant to take over anything from fire any but but we do complement each other. We complement the planning board. we complement um uh conservation. >> Absolutely. >> Um >> and so next month we'll just kind of go
over what we find and Okay. Yeah. Wonderful. >> Yeah. All of these will be, you know, I'll update a lot of this and have uh more finalized things like the fee schedule, the Yeah. >> Yeah. And if I could just have if we could have that before the meeting. >> Oh, yeah. Yeah. And I'm sorry I didn't I
was doing this was hot off the press. That was one of the reasons, you know, that that I was two minutes late uh getting everything started. So that anything else that we have? I think we got to all our new business. We got to our old business.
All right. Well, do I hear a motion to adjourn at 7:04? >> Motion to adjourn at 704. >> And we will not be going into executive session for anything. So the the meeting is now adjourned. Thanks to everybody who attended online and thank you, Miss
Deb, for being here in person. >> All righty. Have a good night. >> Bye. Thank you. >> All right, Nails.