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[PRELIMINARY OPEN MEETING]

[00:00:13]

THE COUNCIL WILL NOW RECESS INTO EXECUTIVE SESSION.

THIS IS REALLY A LOT LOUDER. YEAH. IT'S GOOD.

IN TRAINING, WE MADE TO HOLD A CLOSED EXECUTIVE MEETING PURSUANT TO THE PROVISIONS OF VERNON'S TEXAS CODE ANNOTATED GOVERNMENT CODE, CHAPTER 551, THE OPEN MEETINGS ACT IN ACCORDANCE WITH THE AUTHORITY CONTAINED IN SECTION 551.O71, TO CONSULT WITH THE ATTORNEY AND RECEIVE LEGAL ADVICE.

AND SECTION 551.087 TO DISCUSS ECONOMIC DEVELOPMENT MATTERS.

THANK YOU.

I NOW DECLARE THAT THE PLANO CITY COUNCIL PRELIMINARY OPEN MEETING IS RECONVENED IN OPEN SESSION, THAT ALL COUNCIL MEMBERS ARE PRESENT. OUR FIRST ITEM ON THE PRELIMINARY AGENDA IS CONSIDERATION AND ACTION RESULTING FROM EXECUTIVE SESSION.

OUR NEXT ITEM IS OH . OKAY, SO WE HAVE TWO COUNCIL MEMBERS REQUESTING THAT THE ZONING BE SENT BACK TO PLANNING.

ALL RIGHT. NEXT ITEM IS FOOD CODE ORDINANCE UPDATE, R ACHEL.

MIC] I HAVE MY NOTES. GO AHEAD. OH, GOD. THIS IS REALLY GOOD.

OH, THERE YOU GO. ALL RIGHT. OKAY. ALL RIGHT.

GOOD EVENING MAYOR AND COUNCIL AND STAFF AND I'M RACHEL PATTERSON, DIRECTOR OF ENVIRONMENTAL HEALTH AND SUSTAINABILITY.

AND I'M HERE TO GIVE AN UPDATE ON A REVISION OF OUR FOOD CODE THAT WE HAVE BEEN WORKING HARD ON.

SO JUST QUICKLY, THE PURPOSE OF OUR FOOD CODE, IN THEIR ESTIMATED 48 MILLION CASES OF FOODBORNE ILLNESS REPORTED ANNUALLY IN THE UNITED STATES, THAT RESULTS IN ABOUT 128,000 HOSPITALIZATIONS AND 3,000 DEATHS, AND CAN HAVE A HUGE ECONOMIC IMPACT ON THE FOOD SERVICE INDUSTRY.

WE HAVE 1.4 MILLION FOOD SERVICE WORKERS IN TEXAS ALONE.

I WANTED TO GIVE A LITTLE PICTURE OF HOW MANY PERMITS WE HAVE HERE IN PLANO.

WE REGULATE ALL FOOD SERVICE ESTABLISHMENTS THAT WOULD INCLUDE RESTAURANTS, RETAIL, GROCERY STORES, CONVENIENCE STORES, SCHOOLS, HOSPITALS, ANYWHERE WHERE YOU'RE GOING TO BUY FOOD OR YOU'RE GOING TO SERVE FOOD TO THE PUBLIC.

WE HAVE 1,835 PERMITS HERE IN PLANO THAT WE INSPECT ON AN ANNUAL BASIS.

SOME GET ONE INSPECTION A YEAR, SOME GET UP TO FOUR, JUST DEPENDING ON THE RISK THAT THEIR MENU IN THE RISK ASSESSMENT OF THE ESTABLISHMENT.

[00:05:06]

AND YOU CAN SEE THAT IN THE LAST YEAR, ALMOST TWO YEARS, WE'VE ADDED WELL OVER 100 PERMITS HERE.

SO IT'S STILL GROWING IN PLANO, AND WE HAVE MANY, MANY PENDING PERMITS AS WELL.

A LITTLE BACKGROUND ON HOW THE FOOD CODE IS DEVELOPED.

IT'S A UNIQUE PROCESS IN THAT IT'S VERY INCLUSIVE OF A LOT OF STAKEHOLDERS.

THE FDA MODEL FOOD CODE IS NOT ONE THAT'S DEVELOPED SOLELY BY THE FEDERAL GOVERNMENT OR BY GOVERNMENT AGENCIES.

RATHER, IT'S A CROSS-SECTOR OF STAKEHOLDERS THAT TAKE PART IN THIS PROCESS.

IT STARTS WITH THE CONFERENCE FOR FOOD PROTECTION. IT'S A NONPROFIT ORGANIZATION THAT WAS ESTABLISHED IN THE EARLY 70S.

THEY ACT AS A LIAISON BETWEEN THE GOVERNMENT, THE FOOD INDUSTRY, ACADEMIA, FOOD RESEARCHER.

FOOD SCIENCE RESEARCHERS, CONSUMER ORGANIZATIONS AS WELL.

THE CFP MEETS AT LEAST EVERY TWO YEARS TO PROVIDE A FORUM FOR ALL OF THESE GROUPS INVOLVED IN THE PROCESS.

THESE GROUPS COULD BE INVOLVED IN FOOD PRODUCTION AND MONITORING, AND THEY DISCUSS DEVELOPING FOOD TECHNOLOGIES, MARKETING INNOVATIONS, AND RESEARCH AROUND FOOD SCIENCE.

ACTUALLY, THEY'RE MEETING THIS WEEK DOWN IN THE HOUSTON AREA OR NO, IN DENVER, I'M SORRY.

PROPOSALS ARE MADE AND REVIEWED BY A MIXED GROUP OF PEOPLE OR A COUNCIL, AND THAT RESULTS IN A RECOMMENDATION FOR RECOMMENDATIONS FOR CHANGES TO THE FOOD CODE.

THOSE ARE THEN SENT TO THE FDA FOR CONSIDERATION.

AND THAT IS HOW THE FDA MODEL FOOD CODE IS UPDATED.

SO WE TRY TO TAKE PART IN THAT PROCESS AS MUCH AS POSSIBLE.

WE DO HAVE A REPRESENTATIVE AT THE CONFERENCE FOR FOOD PROTECTION THIS WEEK.

TEXAS HAS ADOPTED THE FDA FOOD CODE BY REFERENCE WITH AMENDMENTS.

AND THAT IS THAT'S CALLED THE TEXAS FOOD ESTABLISHMENT RULES, AND I'M GOING TO REFER TO THAT AS TFER FROM HERE ON OUT, BECAUSE THAT'S HOW WE REFER TO IT. SO WHY REVISE THE FOOD CODE? COMPLIANCE WITH STATE REGULATIONS WERE REQUIRED TO NOT.

WE CANNOT BE ANY LESS RESTRICTIVE THAN THE STATE. SO THE STATE FOOD CODE IS OUR MINIMUM STANDARD THAT WE NEED TO MEET.

AND BY ADOPTING THE TFER AND ITS AMENDMENTS, WILL CONTINUE TO PROVIDE CONSISTENCY ACROSS JURISDICTIONS, WHICH IS REALLY HELPFUL FOR BUSINESSES AND FOOD WORKERS THAT WORK IN MULTIPLE JURISDICTIONS.

IT ALSO GIVES US AN OPPORTUNITY TO REVIEW REGULATIONS TO ENSURE THAT THEY'RE STILL SIGNIFICANT TO THE PROTECTION OF PUBLIC HEALTH.

AND RECENTLY, IN THE LAST FEW YEARS, WE'VE HAD A FEW ENFORCEMENT CHALLENGES DUE TO SOME CHANGES AT THE STATE LEVEL AND THE WAY THAT THEY ADOPTED THEIR RULES.

AND I'M GOING TO WE'RE GOING TO ADDRESS THAT IN THIS REVISION.

BUT FIRST, I DO WANT TO TALK A LITTLE BIT ABOUT THAT.

IT'S JUST THE WHEN WE ORIGINALLY ADOPTED THE TFER BY REFERENCE IN 2018.

THAT WAS THE LAST MAJOR UPDATE OF THIS CODE. IT WAS ITS OWN COMPLETE WRITTEN DOCUMENT.

ITS OWN CODE, AND IT WAS BASED ON THE FDA FOOD CODE, THE CURRENT ONE AT THE TIME.

BETWEEN 2018 AND NOW, THE STATE OR THE DEPARTMENT OF STATE HEALTH SERVICES MOVED TO ADOPT THE FDA FOOD CODE BY REFERENCE ONLY, WITH SOME AMENDMENTS. SO BASICALLY, IT'S JUST AN AMENDMENTS DOCUMENT.

THIS CREATED KIND OF A LAYERING OF CODES WHERE THE TFER IS ADOPTED THE FDA CODE BY REFERENCE WITH AMENDMENTS.

AND THEN WE ADOPTED THE TFER BY REFERENCE WITH THE WITH AN AMENDMENT DOCUMENT.

AND IT CAUSES A LOT OF ISSUES FOR US AND FOR OUR REGULATED ENTITIES TRYING TO FIGURE OUT HOW TO CITE THAT AND FOR OUR REGULATED ENTITIES, JUST WHERE TO FIND INFORMATION ON THE CODE.

SO WE'RE DIGGING THROUGH SEVERAL LAYERS, AND THEY ALL HAVE UNIQUE NUMBERING SYSTEMS AS WELL, WHICH JUST ADDS TO THE CONFUSION AND MAKES IT EXTREMELY COMPLEX.

SO THE RECOMMENDATION FROM OUR LEGAL DEPARTMENT IS TO CODIFY THE PLANO FOOD CODE IN ITS ENTIRETY.

THE CODE WOULD INCORPORATE THE MINIMUM REQUIREMENTS OF TFER, WHICH IS BASED ON THE FDA CODE.

AND IT WOULD ALLOW FOR A UNIFORM CODE NUMBERING SYSTEM LOCALLY.

IT WOULD PROVIDE A LOT MORE TRANSPARENCY TO OUR OPERATORS AS TO WHERE TO FIND THESE REGULATIONS, AND IT WOULD ALLOW OUR STAFF TO QUICKLY REFERENCE REGULATIONS WHEN THEY NEED TO.

ALSO, IT WOULD SIMPLIFY FUTURE UPDATES OF THE CODE.

WE HAVE DONE SOME PUBLIC OUTREACH. WE BEGAN THIS PROCESS BACK IN IN LATE SUMMER, EARLY FALL OF 2024.

WE MAILED POSTCARDS AND SENT MASS EMAILS TO ALL OF OUR PERMITTED ESTABLISHMENTS TO ANNOUNCE THE FOOD CODE CHANGES, AS WELL AS SOME MEETINGS THAT WE WERE GOING TO HOLD, ONE VIRTUAL AND TWO IN PERSON.

WE ALSO GAVE THE OPTION TO GO ONLINE TO REVIEW A VIDEO PRESENTATION OF THE CHANGES, AND TO VIEW A SUMMARY DOCUMENT OF THE CHANGES, AND WE GAVE THEM AN EMAIL WHERE THEY COULD SUBMIT COMMENTS AS WELL AS AN OPTION.

A FEW WEEKS AGO, WE SENT ANOTHER MASS EMAIL OUT, KIND OF AS ANOTHER EFFORT TO MAKE SURE THAT EVERYONE WAS AWARE OF WHAT WAS GOING ON AND

[00:10:05]

GAVE THEM THE SAME OPPORTUNITY TO REVIEW THE PROPOSED CHANGES ONLINE AND SUBMIT COMMENTS.

SO THE RESULTS, THE IN-PERSON MEETINGS WERE NOT AS POPULAR AS THEY WERE LAST ROUND.

I THINK PEOPLE REALLY PREFERRED THE ONLINE OPTION.

WE HAD ABOUT 19 PEOPLE TOTAL SHOW UP TO THOSE MEETINGS.

BUT WE DID HAVE 223 VIEWS OF OUR YOUTUBE VIDEO OF THE PRESENTATION CHANGES AND 461 VIEWS OF OUR CHANGE SUMMARY DOCUMENT.

AND WE HAD SOME DIRECT PHONE CALLS TO OUR ENVIRONMENTAL HEALTH MANAGER AS WELL.

ALL OF WHICH ENDED IN A IN A VERY POSITIVE WAY.

WE DID MEET WITH THE GREATER DALLAS RESTAURANT ASSOCIATION WITH THEIR POLICY REPRESENTATIVE.

WE HAD REALLY GOOD DISCUSSION AROUND SOME OF THE CHANGES, PROVIDED A LOT OF CLARIFICATIONS FOR THEM, AND WE REALLY RECEIVED JUST NEUTRAL FEEDBACK, WE HAVEN'T RECEIVED ANYTHING ELSE FROM THEM.

AND THEN THE PLANO CHAMBER OF COMMERCE, OUR ENVIRONMENTAL HEALTH MANAGER, WENT AND MET WITH THE HOSPITALITY GROUP THERE.

AGAIN, ALL THE PUBLIC AND THE ENTITY FEEDBACK HAS BEEN VERY NEUTRAL WITH NO MAJOR CONCERNS OR ALARM.

SO I'M GOING TO GO THROUGH SOME AMENDMENTS, MOST OF THE AMENDMENTS THAT WE ARE ADOPTING AND I'M NOT GOING TO COVER THESE ARE JUST TO MEET MINIMUM STATE REQUIREMENTS, THOSE HAVE TO BE ADOPTED. BUT THERE ARE A SMALL NUMBER OF AMENDMENTS WHERE WE ARE EITHER ADDING OR REVISING OR CLARIFYING SOME, SOME REGULATIONS AT THE LOCAL LEVEL. SO THOSE ARE WHAT I'M GOING TO REVIEW RIGHT NOW.

THE MORE RESTRICTIVE CHANGES THAT I'M GOING TO TALK ABOUT, THOSE COULD IMPACT OPERATIONS, BUT NOT IN ALL CASES, IT DEPENDS ON THE RESTAURANT AND THEIR FOOD FLOWS AND JUST THE TYPE OF OPERATION THAT THEY HAVE.

THE NEUTRAL CHANGES, THOSE WOULD NOT BE SIGNIFICANT IN THAT IT WOULDN'T CHANGE THE WAY AN ESTABLISHMENT OPERATES.

THOSE MIGHT BE ADDED OR DELETED DEFINITIONS, IT COULD BE WORDING CHANGES, IT COULD BE CLARIFICATIONS OF EXISTING PROCESSES OR REGULATIONS. AND WE ALSO LOOKED AT FISCAL IMPACT AS WE WENT THROUGH THERE.

AND THERE'S ONE THAT I'LL POINT OUT AS WE GO THROUGH.

SO NEUTRAL CHANGES. WE HAD SOME DEFINITIONS. SEVERAL DEFINITIONS WERE UPDATED.

FINGERNAIL ATTACHMENTS. THIS IS JUST THIS IS ACTUALLY IN THE CODE.

BUT WE'RE GIVING THE OPTION. THEY CAN EITHER REMOVE THE ATTACHMENTS THAT I'M TALKING ABOUT LIKE STONES THAT ARE GLUED ONTO PEOPLE'S FINGERNAILS OR THAT KIND OF THING.

THEY CAN WEAR GLOVES OR THEY CAN REMOVE THE ATTACHMENTS.

ON COMMERCIAL EQUIPMENT STANDARDS. THIS PROVIDES A DEFINITION OF WHAT CONSTITUTES COMMERCIAL EQUIPMENT. IT'S BASICALLY IT CALLS OUT WHO THE STANDARDS AGENCY IS THAT CERTIFIES COMMERCIAL FOOD EQUIPMENT. CLARIFICATION THAT DISPLAY EQUIPMENT AND WATER HEATERS ALSO NEED TO BE COMMERCIAL GRADE.

WE REQUIRE THIS RIGHT NOW, BUT WE DO OFTEN GET PROPOSALS FOR NONRESIDENT OR FOR RESIDENTIAL UNITS.

DISH RACK STORAGE. JUST CLARIFYING THAT THE DISH RACKS NEED TO BE STORED UP ABOVE THE FLOOR, NOT ON THE FLOOR, SINCE THEY DO COME INTO CONTACT WITH FOOD.

FOOD CONTACT SURFACES. CLEANING FREQUENCY THAT ESTABLISHMENTS NEED TO CLEAN THEIR FACILITY DAILY SPECIFICALLY AND PRIOR TO CLOSING IDEALLY.

MOBILE FOOD UNITS NEED TO MEET THE FIRE CODE IF THEY COOK ON BOARD.

THESE INSPECTIONS ARE ALREADY TAKING PLACE TAKING PLACE, WE WORK WITH OUR FIRE DEPARTMENT ON THAT.

WE'RE JUST CLARIFYING THIS IN THE CODE. AND ALSO, WE ARE PROPOSING TO REMOVE THE FARMERS MARKET SECTION FROM THE FOOD CODE, BECAUSE THESE RULES ALSO EXIST IN STATE LAW. AND THEY OFTEN CHANGE DURING LEGISLATIVE SESSION, WHICH MEANS THAT WE HAVE TO COME BACK AND MAKE THOSE CHANGES IN THIS CODE.

WE DON'T HAVE A LARGE INVENTORY OF FARMERS MARKETS HERE IN PLANO, BUT THIS WILL STREAMLINE THESE RULES SO THEY'RE ALL FOUND IN ONE PLACE AND JUST MAKE IT MORE TRANSPARENT FOR THE PUBLIC AND EASY FOR US.

AND THAT THAT THAT STATE LAW ALSO GIVES US THE OPPORTUNITY TO PERMIT AND INSPECT THOSE.

SO WE HAVE THE AUTHORITY UNDER STATE LAW. OKAY.

MOVING INTO THE MORE RESTRICTIVE CHANGES. THE CURRENT FOOD CODE REQUIRES A WRITTEN PROCEDURE FOR CLEANING AND DISINFECTING AFTER VOMIT OR DIARRHEA INCIDENTS, BUT THIS CHANGE WOULD REQUIRE THAT THE ITEMS NEEDED FOR THAT CLEANUP ARE ACTUALLY KEPT ON SITE.

THAT'S JUST NOT SOMETHING THAT IS IN THE CODE RIGHT NOW, BUT WE WANT TO BE SURE THAT THEY'RE KEEPING THOSE ITEMS ON SITE.

THE FRUIT AND VEGETABLE CHEMICAL WASH, THIS IS AMENDED TO ENSURE THAT THERE'S A TESTING KIT ON SITE TO MAKE SURE THAT TO ENSURE PROPER CONCENTRATION OF THAT CHEMICAL WASH WHEN THEY'RE USING IT. THE DATE MARKING SECTION WAS AMENDED TO REQUIRE THE DATE, THE FOOD, THE FOOD IS PREPARED OR OPENED, AS WELL AS THE EXPIRATION DATE. TIME IS A PUBLIC HEALTH CONTROL.

THIS IS A PROCESS THAT IS ALLOWED WHEN RESTAURANTS WANT TO REMOVE FOOD FROM TEMPERATURE CONTROL, BASICALLY, A REFRIGERATOR. USUALLY, IT'S A REFRIGERATOR AND KEEP IT AT ROOM TEMPERATURE FOR A SPECIFIED AMOUNT OF TIME,

[00:15:05]

TYPICALLY NO MORE THAN FOUR HOURS. RIGHT NOW, THEY CAN DO THAT, BUT THEY'RE REQUIRED TO KEEP A LOG OF THOSE ACTIVITIES WITH THE TIME THAT THE FOOD WAS DISCARDED. WE ARE ASKING THAT THEY PROVIDE THE TIME THE FOOD WAS REMOVED FROM TEMPERATURE CONTROL, AS WELL AS THE TIME THAT IT WAS DISCARDED. SO WE CAN VERIFY THAT IT WAS KEPT OUT NO MORE THAN FOUR HOURS.

THIS WILL PROVIDE VERIFICATION FOR US AND AS WELL AS CONFIRMATION FOR THEIR RECORDS THAT THEY FOLLOWED PROPER PROTOCOLS.

FLOORING. THIS REMOVES THE OPTION FOR SEALED CONCRETE FLOORING WITH A QUARTER INCH SEALANT AND FOOD PREPARATION AND STORAGE AREAS.

THE CURRENT REQUIREMENT FOR QUARTER INCH SEALANT OVER A CONCRETE FLOOR IS VERY DIFFICULT TO ACHIEVE, AND THEREFORE WE DON'T GET A LOT OF PROPOSALS AROUND THIS.

IT'S ALSO EXTREMELY DIFFICULT TO MAINTAIN IN GOOD REPAIR WHEN YOU'RE IN A KITCHEN AND THERE'S A HIGH TRAFFIC FLOW.

THIS WAS AN ADDITION IN THE LAST MAJOR FOOD CODE REVISION, BUT HAS PROVEN REALLY DIFFICULT TO ACHIEVE AND MAINTAIN.

UNDER EQUIPMENT, ICE BATHS ARE LISTED IN THE FOOD CODE AS A METHOD FOR RAPIDLY COOLING HOT FOOD BEFORE PLACING IT IN A REFRIGERATION UNIT.

THIS IS A CLARIFICATION THAT ICE BATHS ARE NOT A REPLACEMENT FOR MECHANICAL REFRIGERATION.

THEY CAN BE USED FOR SHORT TERM COLD HOLDING WHEN THERE'S PROPER DOCUMENTATION.

EQUIPMENT CAPACITY. THE FOOD CODE REQUIRES SUFFICIENT EQUIPMENT CAPACITY FOR HOT AND COLD HOLDING OF FOOD.

AND SO DURING THE PLAN, REVIEW AND PERMITTING PROCESS, WE'RE OFTEN LOOKING AT THEIR CAPACITY OF THEIR EQUIPMENT.

THIS WILL CLARIFY WHAT DETERMINES THAT WHICH WILL BE THE TYPE OF MENU THEY HAVE, THE NUMBER OF MEALS THAT THEY SERVE PER DAY, THE FREQUENCY OF DELIVERIES THAT THEY GET, AND SO FORTH.

MANUFACTURER RECOMMENDATIONS. THIS REQUIRES AN OPERATOR TO FOLLOW MANUFACTURER RECOMMENDATIONS FOR REFRIGERATION UNITS, INCLUDING ENSURING UNOBSTRUCTED FANS SO THAT THEY WORK PROPERLY AND MAINTAINING EQUIPMENT IN A SANITARY CONDITION.

AND THEN SANITATION AND SECURITY. THIS IS FOR REFRIGERATION THAT'S LOCATED OUTSIDE OF THE FOOD PREPARATION AREA OR OUTSIDE.

AND WE'RE CLARIFYING THAT THAT NEEDS TO BE THOSE UNITS NEED TO BE KEPT CLEAN, NOT ALLOW FOR HARBORAGE OF PESTS, AND BE LOCKED AND SECURED. MANUAL WAREWASHING THIS SPECIFICALLY REFERS TO VERY LARGE EQUIPMENT, EQUIPMENT THAT'S TOO LARGE TO PLACE INSIDE OF A DISHWASHER OR INSIDE OF A WAREWASHING SINK. SO IN THIS CASE, AN ALTERNATE CLEANING AND SANITIZING PROCEDURE IS NEEDED.

THIS RULE WOULD BE AMENDED TO REQUIRE THE DEPARTMENT REVIEW OF THIS PROCESS, SO WE CAN ASSIST THE ESTABLISHMENT IN ENSURING PROPER CLEANING AND SANITIZING OF EQUIPMENT WHEN THEY CAN'T USE THE STANDARD METHODS. DUMP SINKS.

THIS THIS THIS REFERS SPECIFICALLY TO BAR AREAS.

RIGHT NOW, WE DO REQUIRE A DEDICATED HAND SINK.

THAT'S. YOU CAN'T USE IT FOR ANYTHING OTHER THAN WASHING HANDS.

BUT THE CODE DOES NOT REQUIRE DUMP SINKS RIGHT NOW IN BAR AREAS.

USE OF HAND SINKS AS DUMP SINKS AND BARS IS PRETTY COMMON, SO THAT THE HAND SINK CAN'T BE USED THERE DUMPING THE ICE OR THEY'RE PUTTING YOUR UTENSILS INTO THIS HAND SINK, AND SO THEN THEY CAN'T USE IT FOR WHAT IT'S SUPPOSED TO BE USED FOR.

THIS THIS COULD HAVE FINANCIAL IMPACT, BUT ONLY IF THEY WERE NOT IN COMPLIANCE MULTIPLE TIMES OVER A COUPLE YEAR PERIOD.

WE'RE NOT GOING TO REQUIRE THIS FOR EXISTING ESTABLISHMENTS UNLESS WE HAVE A COMPLIANCE ISSUE.

IT WOULD ONLY BE REQUIRED FOR NEW ESTABLISHMENTS.

AND ONE MORE. OKAY. MOBILITY. THE CURRENT CODE REQUIRES A MOBILE FOOD ESTABLISHMENT TO BE READILY MOVABLE AT ALL TIMES.

SO WE'RE JUST CLARIFYING HERE THAT MOBILITY MEANS THAT THEY NEED TO HAVE A WAY TO MOVE THE MOBILE FOOD UNIT, LIKE AN AVAILABLE DRIVER OR SOMETHING TO TOW THE UNIT WITH.

RESTROOM FACILITIES. THIS WOULD REQUIRE A MOBILE FOOD SERVICE OPERATOR TO ARRANGE FOR RESTROOM FACILITIES FOR EMPLOYEES WHEN AT A LOCATION FOR MORE THAN TWO HOURS.

AND THEN THIS CENTRAL PREPARATION FACILITY, WHICH IS A COMMISSARY LOG SHEET.

THIS WOULD REQUIRE THE PERMIT HOLDER TO EMAIL THE LOG SHEET ON A REGULAR BASIS TO US, SO THAT WE CAN VERIFY THAT THEY'RE USING THEIR COMMISSARY REGULARLY.

TYPICALLY, THEY WOULD RETURN TO A COMMISSARY EVERY NIGHT TO SERVICE THEIR UNIT, INCLUDING DISPOSAL OF WASTEWATER, REFILLING THE FRESH WATER TANK, DISPOSAL OF TRASH, ET CETERA.

GENERATORS. THIS WOULD ENSURE THAT THE MOBILE FOOD ESTABLISHMENT USES THEIR GENERATOR WHILE IN OPERATION FOR REFRIGERATION AND OTHER EQUIPMENT, AND IT REQUIRES PROPER SIZING OF THE GENERATOR SO THAT THEY CAN OPERATE ALL OF THEIR EQUIPMENT AS NEEDED.

AND THEN FINALLY, COMPLIANCE. THIS WOULD DOES NOT PERMIT A PERSON TO ALLOW THE OPERATION OF A BUSINESS OR ACTIVITY ON PROPERTY THEY OWN, UNLESS THE ACTIVITY HAS A REQUIRED PERMIT. SO NEXT STEPS, OUR PLAN IS TO PLACE THESE AMENDMENTS ON THE NEXT COUNCIL MEETINGS AGENDA, FOR THE APRIL 4TH I GUESS WOULD BE THE APRIL 14TH MEETING.

[00:20:08]

AND WITH THAT, I WILL TAKE ANY QUESTIONS. OKAY.

COUNCILMEMBER PRINCE. ON THE LAST SLIDE. I YOU DIDN'T LIKE WHAT I HAD TO SAY SO DON'T TOUCH YOUR SCREEN.

ON THE LAST. YES. THIS ONE. SO ON THE RESTROOM FACILITIES REQUIRING THE MOBILE FOOD OPERATOR TO ARRANGE FOR EMPLOYEE RESTROOM, I'M ASSUMING THAT IT WOULD BE SUFFICIENT FOR SOMEONE TO SAY, HEY, I'M PARKED AT A PLACE WHERE, FOR EXAMPLE, IF IT'S AT AN EVENT AT HAGGARD PARK, THEY COULD SAY THERE ARE RESTROOMS AT HAGGARD PARK; CORRECT? ABSOLUTELY. OKAY. YEP. MAYOR PRO TEM.

SO, I GUESS I'M GOING TO SEE IF I CAN POSE MY QUESTION CORRECTLY.

WE ARE IN CHARGE OF UPDATING THE CODE, AND THEN ONCE THE CODE IS ADOPTED, SOMEONE WILL ACTUALLY GO OUT THERE AND ENFORCE IT. BUT IT'S NOT US.

IT IS US. IT IS YOU. SO IS THERE SOMEBODY WHO IS ACTUALLY GOING TO PROVIDE SOME TYPE OF TRAINING EDUCATIONAL SYSTEM IN WHICH MOST OF THESE RESTAURANTS WOULD BE ABLE TO UNDERSTAND WHY THESE ARE BEING IMPOSED BECAUSE, AS YOU KNOW, A LOT OF THE RESTAURANTS ARE NOT ENGLISH SPEAKERS.

SO, YOU KNOW, THEY HAVE NO IDEA WHY YOU PUT THESE THINGS IN.

THEY'LL PUT IT IN. BUT THEY, YOU KNOW, OBVIOUSLY DON'T USE IT FOR THE CORRECT PURPOSE THAT WE WANT THEM TO USE IT FOR.

SO I GUESS WHAT I'M TRYING TO SAY IS IT'S GREAT TO HAVE CODES, BUT SOMEBODY'S GOT TO TEACH THEM HOW TO USE IT.

RIGHT. SO THE LARGE MAJORITY OF THE CODE IS IN PLACE RIGHT NOW, BUT TYPICALLY HOW WE HANDLE THIS AFTER WE FIRST OF ALL, WE HAVE A WE HAVE A KIND OF A CURE PERIOD.

WE HAVE 60 DAYS. WE HAVE TO PUBLISH THIS WITH THE STATE DEPARTMENT OF HEALTH SERVICES.

BUT TYPICALLY AFTER WE PASS A CODE, WE SPEND A LOT MORE TIME IN THE RESTAURANTS EDUCATING THEM, ESPECIALLY IF ANY OF THESE NEW AMENDMENTS WOULD APPLY TO THEM.

SO, IT'S NOT JUST WE'RE OUT THERE AND ISSUING, YOU KNOW, NOTICES OF VIOLATION RIGHT AWAY OR ANYTHING.

WE SPEND, WE ACTUALLY SPEND A LOT OF TIME DOING EDUCATION IN THE RESTAURANTS.

THAT IS EXTREMELY, IT'S A HUGE PRIORITY FOR US BECAUSE WE DON'T WANT TO MOVE DOWN THE ENFORCEMENT PATHWAY.

RIGHT. SO ARE THERE BEING OFFERED AND I MEAN DIFFERENT SEGMENTS OF THE CULTURAL I MEAN, DIFFERENT LANGUAGES SO THAT PEOPLE ACTUALLY UNDERSTAND WHAT I FOUND. I, YOU KNOW, I WAS IN THE RESTAURANT BUSINESS FOR A LONG TIME.

MANY PEOPLE JUST DON'T GET IT. I MEAN, THEY, YOU KNOW, THEY'LL PUT IN ALL THE REQUIREMENTS BECAUSE YOU'LL SAY, OH, WELL, YOU KNOW, YOU NEED TO PUT IN, YOU KNOW, A HAND SINK FOR WASHING HANDS, BUT THEY, YOU KNOW, THEY STILL DUMP THEIR ALCOHOL IN THERE OR THEIR SODAS AND, YOU KNOW, THEY USE TO WASH THEIR TOWELS.

SO BUT YOU CAN'T REALLY FAULT THEM BECAUSE THEY DIDN'T UNDERSTAND IT FROM THE BEGINNING.

AND WHEN I SAY THEY DON'T UNDERSTAND IS BECAUSE, YOU KNOW, OBVIOUSLY, THERE MAY BE LANGUAGE BARRIERS AND THE PEOPLE WHO ACTUALLY ARE USING THESE THINGS ARE NOT THE MANAGERS. THE MANAGERS GET TRAINED, AND THEY KNOW EXACTLY WHAT TO DO.

BUT WHEN THE MANAGER IS NOT THERE, THESE PEOPLE HAVE NO IDEA.

A COUPLE OF THINGS. ONE, WE DO HAVE RESOURCES IN MULTIPLE LANGUAGES.

THE OTHER THING IS WE HAVE A LOT. WE HAVE A NUMBER OF OUR STAFF THAT SPEAK DIFFERENT LANGUAGES THEY CAN ALSO HELP IN SITUATIONS LIKE THAT.

BUT ALSO EVERY SINGLE PERSON WHO WORKS IN A RESTAURANT IS REQUIRED TO GO THROUGH A FOOD HANDLER COURSE, AND THEY CAN DO THAT IN THEIR OWN LANGUAGE. SO THEY ARE GETTING BASIC EDUCATION JUST TO START.

YOU KNOW, THEN THEY HAVE THEIR MANAGER AND THEN THEY HAVE US AS A RESOURCE AS WELL.

SO DO YOU HAVE LIKE BOOKLETS OR TRAINING MANUALS THAT ARE CURRENTLY IN DIFFERENT LANGUAGES SO THAT YOU CAN LEAVE WITH THE, YOU KNOW, THE HOSPITALITY INDUSTRY SO THAT THEY HAVE IT TO ACCESS FOR THEIR.

WE HAVE ACCESS TO A LOT OF RESOURCES LIKE THAT THAT WE CAN GIVE THEM, YES.

COUNCIL MEMBER SMITH. THANK YOU, MAYOR. RICHARD JUST ONE KIND OF QUESTION, DO WE HAVE AN IDEA ON AVERAGE WHAT THE INSPECTION RATINGS ARE KIND OF AS A WHOLE FOR THE CITY.

THE REASON I ASK THAT, BECAUSE WE GET OUT A LOT AND I KIND OF PAY ATTENTION TO THEM.

AND I NOTICED THE MAJORITY OF OUR HOUSES HAVE A 90 PLUS RATING, BUT I KNOW WE'VE, WE'VE HAD, OH, I DON'T KNOW, JUST A FEW HERE RECENTLY THAT I THINK HAD LOWER RATINGS AND WE ACTUALLY PULLED PERMITS.

SO, I'M JUST CURIOUS OVERALL WHAT KIND OF RATING DO YOU THINK THAT WE HAVE IN THE CITY?

[00:25:05]

ANY, I MEAN, JUST ANY IDEA AT ALL BECAUSE I THINK WE'RE DOING A GOOD JOB, BUT I JUST WOULD LIKE TO HEAR SEE IF YOU SEE THAT ALSO.

I'VE NEVER DONE THAT AVERAGE, BUT. WE HAVE A FEW MINUTES [LAUGHTER].

BETWEEN THE 1,800 OR 4,000 INSPECTIONS WE DO A YEAR.

I COULDN'T TELL YOU EXACTLY. I KNOW THAT WE HAVE A LOT OF HIGH PERFORMING RESTAURANTS.

RIGHT. AND, YOU KNOW, THE PICTURES THAT SOMETIMES I SHOW HERE, THOSE ARE THE EXCEPTIONS TO THE RULE, TYPICALLY. RIGHT. BUT I REALLY COULDN'T TELL YOU.

SO, THE FEW THAT GET PULLED BECAUSE THERE IS VERY MINIMAL.

IT'S PRETTY MINIMAL. WE HAVE SOME CLOSURES. YOU KNOW, EVERY MONTH WE'LL HAVE MAYBE A COUPLE CLOSURES, BUT USUALLY THAT'S DUE TO LIKE THEY DON'T HAVE HOT WATER, OR THEIR REFRIGERATION ALL WENT OUT OR YOU KNOW, SOMETHING THAT'S PRETTY EXTREME. IT'S NOT FIXED.

YEAH. I MEAN ENFORCEMENT CLOSURES ARE PRETTY RARE, BUT WE WILL DO THEM IF WE HAVE TO.

OKAY, GREAT. THANK YOU. OKAY. COUNCIL MEMBER RICCIARDELLI.

THANK YOU MAYOR. JUST A QUICK QUESTION, AND THIS MAY BE SOMETHING THAT WAS ALREADY COVERED.

AND SO IT'S NOT A CHANGE, BUT WILL WE HAVE STANDARDS IN THE PLANO FOOD CODE ABOUT DEALING WITH INSECTS AND, YOU KNOW, MAKING SURE THAT YOU KNOW, I GUESS FOOD PREPARATION PREMISES ARE INSECT FREE.

I ASK BECAUSE I'VE, I'VE HAD TWO EXPERIENCES IN MY LIFE, ONE IN AUSTIN AND ONE HERE IN PLANO, WHERE A DEAD INSECT, I THINK IT WAS A ROACH, SHOWED UP IN FOOD.

AND I ASSUME THERE ARE THINGS THAT PREVENT THAT.

BUT I JUST WANTED TO I JUST WANTED TO ASK ABOUT OUR PREVENTION EFFORTS.

SO THANK YOU. YES. WE HAVE. OKAY. NOW NOW WE'RE GETTING INTO THE FUN STUFF. BUT WE DO HAVE WE DO HAVE VERY SPECIFIC REGULATIONS AROUND PEST MANAGEMENT.

AND THAT IS SOMETHING IF WE WALK IN AND SEE AN ACTIVE INFESTATION, THAT IS SOMETHING WE WOULD CLOSE THEM FOR IMMEDIATELY AND HAVE THEM TAKE CARE OF THAT BEFORE THEY'RE REOPENED. WELL, THANK YOU. AND I ASSUME WE, YOU KNOW, EVEN WITH PEST MANAGEMENT PROTOCOLS, I MEAN, YOU CAN HAVE THE OCCASIONAL ONES. SURE.

I FIGURED WE HAD SOMETHING. I JUST WANTED TO MAKE SURE. IT DOES HAPPEN. I MEAN, EVEN IN GREAT RESTAURANTS, YOU KNOW, THEY MIGHT COME IN ON THE PRODUCE, ON A BOX, IN A BOX OR SOMETHING, AND IT HAPPENS. BUT WE CAN TELL THERE ARE THINGS THAT YOU CAN TELL IF IT'S ACTIVE.

ACTIVE. AWESOME. WELL, THANK YOU FOR YOUR EFFORTS ON ALL OF THIS. COUNCIL MEMBER HORNE.

YES. THANK YOU. GREAT PRESENTATION. WHAT I REALLY HAVE A QUESTION ABOUT IS PRACTICALITY.

WE APPROVED THIS IN AS AN ORDINANCE IN THE NEXT MEETING OR SO.

WHAT TYPE OF TIMELINE ARE WE GOING TO ALLOW FOR THESE RESTAURANTS TO MODIFY THEIR EQUIPMENT TO BE COMPLIANT WITH THE NEW RESTRICTIVE POLICIES? I'M NOT I'M NOT TOTALLY SURE. THERE'S A WHOLE LOT OF MODIFICATION THAT WILL NEED TO HAPPEN. I VIEW IT MORE LIKE THERE'S GOING TO BE A LOT OF MORE EDUCATION THAN THAT.

WE HAVE AT LEAST THERE'LL BE AT LEAST 60 DAYS BEFORE IT CAN EVEN GO INTO EFFECT.

BUT EVEN THEN, LIKE I SAID TO MAYOR PRO TEM, I THINK IT WAS THAT WE ALWAYS GO IN RIGHT AFTER A FOOD CODE CHANGE WITH, YOU KNOW, THE KIND OF THE EDUCATION HAT ON. I DON'T THINK THAT ANY OF THE CHANGES THAT ARE HAPPENING RIGHT NOW WOULD AFFECT MODIFICATIONS AS FAR AS EQUIPMENT OR ANYTHING LIKE THAT. THE ONLY THING IS THAT THAT DEMPSEY TALKED ABOUT IN THE BAR AREA, BUT THAT WOULD ONLY BE FOR EXISTING ESTABLISHMENTS THAT WOULD ONLY BE ENFORCED IN SITUATIONS OF NONCOMPLIANCE. AND IT'S LIKE NOTICED ON THREE DIFFERENT INSPECTIONS OVER A PERIOD OF TIME.

SO THAT'S PRETTY EXPLICIT IN THE CODE. YEAH. THAT'S WHAT I WAS BASICALLY GETTING AT THE DUMP SINK AND BEING AN OLD BARTENDER YOU KNOW.

YEAH. HAND SINK IT IS WHAT IT WAS. BUT THIS IS THERE'S RESTRICTIONS RESTRICTIVE SPACES THERE.

YES. NOW YOU GOT THE AUTOMATIC DISHWASHERS. YOU GOT THE PREP AREA ITSELF.

AND THAT'S WHY I'M SAYING TO ADD ANOTHER DEDICATED HAND SINK.

THAT COULD BE A CHALLENGE FOR SOME OF THESE PLACES THAT HAVE RESTRICTED SPACE.

BUT THANKS. THAT WAS JUST THEY'LL FIGURE IT OUT.

YEAH. ALL RIGHT. ALL RIGHT. THANK YOU. APPRECIATE IT.

NEXT ITEM IS CONSENT AND REGULAR AGENDAS. IS THERE AN ITEM A COUNCIL MEMBER WOULD LIKE TO REMOVE? ANY ITEMS FOR ACTION OR FUTURE AGENDAS? OKAY, WE'LL MOVE INTO OUR REGULAR MEETING.

* This transcript was compiled from uncorrected Closed Captioning.