2016-04-20-BOH-min - Laserfiche WebLink

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The meeting was called to order at 7:03 PM. Sharon MacKenzie R.N., served as acting Chair Person. The Community Health report was reviewed and the following topics were discussed; Community Health and Infectious Disease Report: Director Cody informed the Board th about a press release for a training session to take place June 1st and June 8 2016, hosted by the Office of Public Health. Youth Mental Health First Aid, will introduce common mental health challenges for individuals, and teaches a 5-step action plan for how to help people in both crisis and non-crisis situations. The Environmental Health report was reviewed and the following topics were discussed; Environmental Health Report was reviewed for various inspections conducted by the Health Agent. Bollywood; Over the past 4 years the establishment has had numerous food code violations. Recently, the establishment hired Lisa Berger, food consultant, to provide training and to conduct unannounced food code inspections to improve compliance. The Director reviewed this establishments’ progress since working with a food consultant. Bhushan Kumar, Owner, Little India Express, recently completed a Plan Review and Food Permit Application with the Office of Public Health. He came before the Board to discuss the Food Plan Review and request a permit to operate a Food Establishment. Little India Express answered various questions from the Board. Director Cody noted during the conversation that the kitchen hoods would need to be professionally cleaned every 3-6 months. It was also recommended that yogurt from an approved source be used, instead of “homemade yogurt.” After much discussion, David Geller, M.D., proposed a motion that stated, “The Lexington Little India Board of Health grants an Annual Permit to Operate a Food Establishment to Express upon a successful completion of a pre-operational inspection. ” Burt Perlmutter, M.D., Seconded the motion. All were in favor. Pamela Ross-Kung, Safe Food Management, representing Neillio’s, recently submitted a written variance request to use FC 3-501.19 Time as a Public Health Control, with a supporting HACCP plan. Currently the Food Establishment uses temperature to control the growth of pathogens, for holding meat and poultry at the carving station for a maximum for four hours. Lexington Board of Health Minutes, April 20, 2016 Page 2 of 3