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Home My WebLink AboutMOTION re: Fee recuction JC Farmers Market Public HealthJEFFERSON COUNTY BOARD OF COUNTY COMMISSIONERS AGENDA REQUEST TO: Board of County Commissioners Mark McCauley, County Administrator FROM: Alisa Hasbrouck, Environmental Public Health Manager Veronica Shaw, Deputy Director of Public Health DATE: iY1 c SUBJECT: MOTION: Approve Jefferson County Farmers Market's Request for 25% Reduction in Temporary Food Service Fees for Chef Demonstrations in Port Townsend. STATEMENT OF ISSUE: Jefferson County Public Health, Environmental Health Division, requests Board approval of Jefferson County Farmers Market's request for 25% reduction in temporary food service fees for chef demonstrations in Port Townsend. ANALYSIS: Jefferson County Farmers Market requested a 25% reduction of their temporary food service permit fee for chef demonstration events in Port Townsend. According to the Environmental Health fee schedule, non-profit 501(c)(3) organizations may receive a 25% reduction in their permit fee with a BOCC resolution if backfilled with general funds. BOCC Policy 74.-95 requires a resolution for fee waivers. Jefferson County Public Health currently has adequate general fund dollars in the Environmental Public Health budget to cover this amount. FISCAL IMPACT: The total amount of Jefferson County Farmers Market's temporary food service permit fee for chef demonstration events in Port Townsend is $294..00; the amount of the 25% fee reduction is $73.50• RECOMMENDATION: MOTION: Public Health requests that the Board of County Commissioners approve a motion to approve Jefferson County Farmers Market's request for 25% reduction in temporary food service fees for chef demonstrations in Port Townsend. REVIE rk McCauley, 916Lpty Administrator Datqt For Office Use: Email: foodsafety@co.jefferson.wa.us Date Rec'd Receipt# J 'r; Amt._ Check#_____ - Website: www.ieife.rsoncountvi) ,;?Itc.nealth.ora Permit# Category__ PUt7liC (-lealtfl Tel: 360.385.9444 Fax: 360.379.4487 Comments: Request for 25% Reduction in Temporary Food Service Fees Qualifying 501(c)(3) organizations may request a 25% reduction in temporary food service fees. Requests will be considered by the Board of County Commissioners (BOCC). It may take up to two months to process a request. County general funds must be available to reimburse Environmental Public Health for all fee reductions, for the reduction to be given. The purpose of the organization must be charitable, religious, educational, scientific, literary, test for public safety, foster national or international amateur sports competition, or to prevent cruelty to animals. The term charitable is used in its generally accepted legal sense and includes relief of the poor, the distressed, or the underprivileged; advancement of religion; advancement of education or science; erecting or maintaining public buildings, monuments, or works; lessening the burdens of government; lessening neighborhood tensions; eliminating prejudice and discrimination; defending human and civil rights secured by law; and combating community deterioration and juvenile delinquency. Name of Organization: Jefferson County Farmers Markets Phone Address: PO Box 1384, Port Townsend, WA No IRS EIN (Tax ID) #: Purpose of Organization: 91-1673794 360-379-9098 Contact Person:Amanda Milholland k _� ,hl VL 8 2 12023� JEFFERSON COUNTY wNyiflnNPAFtViAL PU6LIC HE Supporting local farmers and artisans with vibrant marketplaces that cultivate community and provide access to healthy food for all. We lead free culinary community education. ❑✓ Attach Temporary Food Service Permit application ❑✓ Attach your organization's IRS Exemption Determination letter as proof of non-profit status I attest that the organization named above meets the criteria above, and I am requesting a 25% reduction in temporary food service fees for the event(s) indicated on the attached permit application. Amanda Milholland Digitally signed by Amanda i—,and Data: 21023.02.1516:03:27 Signature, Applicant BOCC Approval: Signature, Chair of BOCC 2/15/2023 Date Date • C--'0 - =l1TS1tXALL RVADM 98XVIC8 P. 0, Box 1sue CM-INHATI, Oki 45201 Date: APR IS 201 JBFFaRSON Comm rAN ams KKFj ;T PG 807E 1114 1027 I,AXRWC$ AT 1003tT TOw=mM. WA 9e769-6533 -�E IVE FEB B 120231 ®J JEFFERSON COUNTY ENVIRONAAENTAL PUBLIC HEP,+ TH DIEPAR—MM OF INN T1tXMURY 1�-.Vlnyrr rdcntiticatim NUmbrr, 91 1t73794 DLN ; 1705111.139000 r:cac►t.►r:t Pgreor- 39JSAN Y MR1402Y MR 31?10 4anracr Telephone 1lumber; (0711 024-6500 Accounting period BadLag: :)eCtmkr1r i l eublic Chmritp status; t70 (bl S i I (Al (V1) Vurin 990 XL-4u_retd! `eo L:tactive pate of ZmWtion; AD.-11 16, 2010 COntriVition DedaCtlbllity; Yee Addendum Appliaa: NO star Zgplicant: We are pleased co Inform jmu that upon review of ymr appllcaLSa1 Tc: Lax cxcmpt statV6 we have hCterudw-d that you ncr. mxeAiL Lrom redtral income Lays undcs actr:ion ; 01(c)(11 pE LIM Is.er:Aj RCVCave Coda. cyctribotivns co yQu are 0 deductio1a %moor OeCtion 170 of the code, You om also qualified to ranbjve tax deductible begweste. devisee, traa►eters or gifts uudar aectton Yoe%, 2106 or 25i3 of the Code. Becarumc th_r. lamer mold Delp rewrlve- ,u►y questions rega:aing your exempt s4m%L*, you should keep it in Vvur p*cmeneat reco>;do- 0x9 nizatipna axed' unditr aectioa 501(C! 13) of the code are turtaer c_assitlo-d as either pubis chatit.leA or private `0w►dAE'Gna. VV datersined that ym3 a_r a public GFarit} Bader the Uodp sacLIMIIr� liet:ed in Lhe heading of t:hiy lc ttc r . F;$aBe Srs rnr.tusr.0 FuDlicati0r_ a221-PC, compliance Cuide tar SOLM W PQb:ia chacitico, Eur acme hotpeu_ intonaa.zor. 430UL your mr-p—Utbiliiien as an exempt organization. Sincerely, JY�rf.�.J Laois G, Lerner Dicecte-., Meapt orQani'L40-ions inclosure- publica.tior. 6221--rc I Letter 147 (DONG1 kPulr( ixudy ll�cc' Health Email: foodsafety@co.jefferson.wa.us Website: www.ie(fersongguntvoublichealth.org Tel: 360.385.9444 Fax: 360.379.4487 For Office U�sV�:% IJQT 6w Date Rec'd s"u Receipt# Amt..29y 00 Check# 2701 Permit#23-/ii Category, LA10 Comments: Answer the following questions to determine what type of permit you need: I] I will be handling/preparing/cooking/serving meats, poultry, and or seafood from raw product. ❑ I will be cooking/heating foods at my commissary, and placing them in refrigeration or in ice to cool down (soup, chili made from scratch, chowder). if you checked a box above, you will need a HIGH RISK permit, unless you are only demonstrating. Business Information Business Name Mailing Address Email Jefferson County Farmers Markets PO Box 1384, Port Townsend, WA98368 info@jcfmarkets.org Person In Charge Phone Number Food Handier Card Info 1177A32K2V501 M24 Amanda Milholland 360-379-9098 Name:Amanda Milholland ExP:4/15/2024 Permit Type Low Risk Ll $70.35 Single Event/Additional Single Event Items limited to specific foods, see pages 3-4 D $352.80 Annual (Art Walks, Open House) El $106.05 Recurring Event —per location Medium Risk Food ❑ $156.45 Single Event Foods to be prepared and held hot or cold, see pages 3-4 ❑ $189.00 Recurring Event —per location FIB 2 r^ 2QZ fit ❑ $90.30 Additional Single Event, same menu High Risk Food cooked or served from raw animal products or required advanced cooking and cooling in an approved kitchens, see pages 3-4 $156.45 Single Event $253.05 Recurring Event —per location $90.30 Additional Single Event, same menu JEFFERSON COUNTY I ENVIRONMENTAL PUBLIC HEALTH Demonstrator ❑ $70.35 Single Event X $294.00 Multiple Demonstrator Event Late Fees 50% of the permit fee. Apply if we do not receive your application within 10 calendar days of the event. Permit Exempt 0 $29.40 - annual (multiple events) Items limited to specific foods, see page 3 Make checks payable to JCPH. You can also pay with credit and debit cards. 360.385.9444 Event Information Event Name Event Date: See schedule Event Location Port Townsend and Chimacum Partners Market TastingDemon Time:ng 9am-1lam Port Townsend Farmers MarkeUChimecum Farmers Markel Event Coordinator Phone Email Amanda Milholland 360-379-9098 info@Djcfmarkets.org Water, Ice, and Wastewater Water Source Jefferson Healthcare/Pane d'Amore Wastewater disposal Pane d'Amore Ice Source Jefferson Healthcare/Aldrich's Qualifying 501(c)(3) organizations may request a 25% reduction in temporary food service fees. Requests will be considered by the Board of County Commissioners (BOCC). It may take up to two months to process a request. FOOD PREPARATION PROCEDURES Example: in the first example listed below, thawing chicken is the first preparation step used, so that box is given a "1". Cutting or assembling the thawed chicken is the second preparation step used, so that box is given a "2". After the chicken is assembled, it is then portioned. The Portion/Package is therefore given a "3". Numbers are used in succession until all food preparation steps for that menu item have been completed. Section A: At the Approved Kitchen (attach or enclose commissary letter): Where is the Approved Kitchen? Name Pane d'AmoreJJofferson liC Address617 Tyler St, Port Townsend. WA 98368 7 See schedule Times D 3ti�m-s-3°`"" .,�__ :_.�_ A........,,.a vi+rtia., rhino rn ha ucari for Preoarinf; Food. Date ( � Li Cool to Cold Hot Transport Thaw to Cut/ Cook to 41°F Holding g Reheat Holding Portion/ < 41°F or Menu Item 41°F or Assemble Appropriate Within 41°F or to 165°F 135° or Package �135°F less Temperature 6 Hours less above Example: Chicken Step 1 Step 2 Step 4 Step 3 Step 5 Fresh produce Step 1 Step 3 Step 2 Cooked produce Step 1 Step 2 Step 4 Step 3 section ti: AT line 000in: Thaw to Cut/ Cook to Cold Hot Holding Reheat Portion/ other/ Menu Item 41°F or Assemble Appropriate Holding less 135 or above to 165°F package Serve less Temperature 41°F or Example: Step 2 Step 1 Step 3 Chicken/Hamburger Step 2 Fresh produce Step 1 Step 3 Crooked produce Step 1 Step 3 Step 2 Equipment list: Identify equipment used in your temporaryTooa establishment kcheLn dll boxes that arNlrr• FOOD PREPARATION EQUIPMENT Hand wash station required for open food Cooking/Reheating equipment Cold/Hot holding equipment X5 gallon insulated container with a continuous ❑ Grill/BBQ xlce Chest flow spigot and catch bucket ❑ Fryer o Refrigerator xPlumbed hand sink ❑ Smoker ❑ Steam Table XWater 1009F - 120°F XOven 1 o Grill/BBQ lb'avdCi a Paper wJJcm se `„`', - `...,.. Floor and Overhead coverage Sanitizer/Dishwashing Produce Washing r l Tarp ❑ Open Container XProduce purchased pre -washed and ❑ Wood ❑ Wiping towels processed X Canopy/Tent X Bleach/Sanitizer X Produce washed and processed in Other: (1 tsp bleach/gallon of cold water) an approved kitchen By signing befoev, i understand that issuance and retention of a permit to operate a Temporary rood Establishment sail/ only include serving those items lusted in this application and only for the event dates listed. Any change of person in charge, menu, or event dates, requires approval by the Environmental Health Department and may require resubmission of this application Alf service will be in compliance with the Rules and Regulations of Washington State (WAC 246-215) and the Local Board of Health Ordinance Chapter a 05 Jefferson County Code Your temporary permit must be posted at each event. Failure to post your permit may result in revocation of the operating permit l'adure to obtain a valid ITS permit prior to event may result in lire foil-jing (a) immedlale closure, andlur (bl submission of TFS application after event for review, (c) submission of TFS permit application fee (d) 50% of TFS permit application fee as a late fee. Olgllally stow: N Amanda MMII°Ilend /ryOf202�] Amanda Milholland Amanda Milholland vale: 202JV 2014AO:3o-Deno G 11 3 Print Name Signature Date MENVIROVAENTAL IVE 't2023 Rev.12/21/22 N COUNTY PUBLIC HEALTH -- -- _ -- Use and Intent: Limited Risk Foods pose less of a risk when handled and served to the public. The intent of this list is to provide non-food establishments (art galleries, retail merchants, realtors, etc) with food -options that pose a limited risk to the public_ Limited Risk Foods: Foods have been commercially prepared and only require heating and hot -holding or cold holding. No cooling or re -heating of food prior to service to the public. _ ❑ Baked goods made in a commercial facility and requires temperature control. Commercially prepared packages of chili, soups, baked beans or other USDA/FDA/WSDA processed foods cooked for immediate service. ❑ Pre-cooked corn dogs, hot dogs, ham or precooked and pre -sliced sausages (salami, prosciutto) other USDA -certified pre-cooked meats ready to eat from the original package or cooked for immediate service ❑ Intact (unopened) frozen packages of raw meat or raw fish sold at a farmers market with no cooking, portioning or unwrapping Pasteurized dairy products (cheese, cream cheese), espresso drinks, commercial beverage mixes, or commercially frozen fruit i 1 Pancakes, funnel cakes, donuts, or other fried dough products made from a commercial powder mix and water ❑ Sno-cones or other ice based drinks or foods made with commercially purchased ice and commercial syrups or mixes ❑ Nachos ❑ French fries, onion rings, other deep fried vegetables made from frozen, packaged product 11 Commercially pre -washed fruit ❑ Onions cut on site ❑ Commercially made pizza from a licensed restaurant, hot held, sold by the slice ❑ Commercially prepared appetizer trays (vegetables, fruit), dessert or other trays prepared at a commercial facility and held and served cold Exempt Foods: Popcorn and flavored popcorn prepared from commercially packaged ingredients that are not potentially hazardous; Cotton candy; ❑ Dried herbs and spices processed in an approved facility; ❑ Crushed ice drinks containing only ingredients that are not potentially hazardous and dispensed from a self-contained machine that makes its own ice. Drinks with potentially hazardous foods, snow cones, and shaved ice are not included; Fj Corn on the cob prepared for immediate service; ❑ Whole peppers roasted for immediate service; Ll Roasted nuts, roasted peanuts, and roasted candy -coated nuts; ❑ Chocolate -dipped ice cream bars prepared from pre -packaged ice cream bars produced in a food processing plant; ❑ Chocolate -dipped bananas prepared from bananas peeled and frozen in an approved facility; and ❑ Individual samples of sliced fruits and vegetables that are not potentially hazardous. OPEN HOUSES, ART WALKS, PUBLIC RECEPTIONS RECEIVE FEB 21 Z,,,'3 JEFFERSON COUNT`( ENVIRONMENTAL PUBLIC HEALTH Rev 12/21/22 Public HeOlih What is Your Temporary Food Establishment's Risk Level? Do you cook and cool foods at your approved kitchen? Do you prepare meat from a raw state?(` , ot—M--► No Do you cold -hold, or heat, commercially pre-cooked foods? --�--► No i Do you prepare foods that don't require cooking (sandwiches,_ wraps, etc.) or multi -ingredient items made with fresh fruits/produce (salads, fruit cups, salsa, Cole slaw, etc.)? Do you refrigerate/freeze meats, dairy and other temperature sensitive foods specifically for sale (no preparation and/or Foot a 1 consumption)? No Do you serve corn ially prepared appetizer trays? �AMU--* No Do you prepare any non -temperature sensitive foods onsite? (Bakery) - Do you serve espresso drinks? No Do you serve ONLY popcorn, cotton candy, machine -crushed iced drinks, shaved ice, corn on the cob, whole roasted ves Exempt peppers, roasted nuts and peanuts, chocolate -dipped ice cream bars, chocolate -dipped bananas, sliced fruit or,'0 t!!, vegetables for sampling, or dried herbs and spices? REV.12/21/2022 We�wmV RECEIVED FEB 2 12023 JEFFERSON COUNT( ENVIRONMENTAL PUBLIC HEALTH Dear Jefferson County Public Health, On behalf of Pane d'Amore Artisan Bakery, I am writing to confirm that the Jefferson County Farmers Market/Port Townsend Farmers Market has permission to utilize the Pane d'Amore kitchen for food preparation for chef demonstrations hosted at the Port Townsend Farmers Market. Pane d'Amore and the Jefferson County Farmers Market (JCFM) have a long history of partnership with the bakery being a market vendor. We commit to providing the following: • A commercial kitchen to support the Port Townsend Farmers Market cooking demonstrations on April through September demonstration dates • A 3-compartment sink for dishwashing as well as a prep sink for cleaning produce • Hot and cold running water, and a mop sink for dumping water after demonstrations • Kitchen equipment such as knives, colanders, and other food preparation and serving supplies as needed Please contact me should you have any questions requiring our support of JCFM's culinary education program. Sincerely, -PR �CEIiTEI [FEB 21 2023 JEFFERSON COUNTY ENVIRONMENTAL PUBLIC HEALTH N) § ); k § a S S CD 0 § \ ƒ 3 k ) § ` ] - 3 § | \ \ \ \ ; | | 'D -0 'u -v -0 s. k k g& k& k R 2 2 2) 2 0 •; ) k C ) ) 2 - # E ± # Z E ^ d a d� & j o » ¥ ® ® # \ n { 2 § @ 2 j 2 q & z� � } _ / } |, :la co /�0 - / -01 , § ° } } m / [ ) § n m § ® ■ R ! . &� ■ w \ / \ \/ D 2 k G / \ \ / % / a ƒ # CL \ i k � k J = ,Lrlk @ G ) U § § ' m U �_.w E n n� § § r E -4 \ d 3 ` cn > > G � k M § E ( m % § § � > § § § § j § § ° 0M Lil" Technical Assistance/Plan Review - Minimum 109.20 Technical Assistance/Plan Review - Per Hour 109.20 Late Fee for Invoices 63.00 See Resolution #88-20 Case Scan nin /Technolo Fee 37.80 O & M Inspection Report Manual Data Entry & Payment Processing Fee Recording Fee 53.55 81.90 Plus the Auditors Office recording fee Notice to Title Rescission 425.25 Plus recording fee and fee for filing & removing Notice to Title ONSITE SEWAGE DISPOSAL Sewage Disposal Permits New Conventional 719.25 Valid for 3 years New Alternative 1,047.90 Valid for 3 years New septic tank and/or pump chamber only 429.45 Issued in conjunction with an existing sewage disposal system or community system New Community or Commercial: Conventional 908.25 Base Fee - Valid for 3 years Alternative 1,161.30 Base Fee - Valid for 3 years Each Connection 113.40 Add to base permit fee Development and Review Financial Assurance and System Operation Agreements 109.20 Per Hour Repair (see below for specific fees) Based on Permit Applies to existing installed sewage disposal system, the Technical Assistance/Plan Review hourly rate will be charged for repairs where the applicants require additional assistance Repair - Conventional 360.15 Applies to existing installed sewage disposal system, the Technical Assistance/Plan Review hourly rate will be charged for repairs where the applicants require additional assistance Repair - Alternative 523.95 Repair - Septic tank and/or pump chamber only 215.25 Repair - Community or Commercial: Conventional 454.65 Repair - Community or Commercial: Alternative 580.65 Modification or Reserve Area Designation 326.55 Expansion Redesign 680.40 217.35 Applies to pending or active but not installed Minor Site Plan Change 78.75 Reinspection 271.95 Operating Permit 170.10 Annual Renewal 63.00 Compliance Inspection 103.95 Evaluation of Existing System/MonitoringSystemlMonitoring Inspection Septic system only 422.10 Septic system plus water sample 476.70 Retest/Reinspection 217.35 On Site Sewage - Building and Planning Subdivision Review Base Fee 652.05 Plus Per lot fee Boundary line adjustment or Lot Certification base review fee 255.15 Plus Per lot fee Planned rural residential development review fee 255.15 Per lot fee 113.40 For Subdivision Review, Boundary Line Adjustment and Planned Rural Residential Development Review fees Pre application meeting fee 255.15 Density exemption review fee 162.75 Field Work for Density Exemption Review 109.20 Per Hour Building Application Review: Residential - Individual OSS 162.75 Review after Building Permit issued, is same fee Commercial - Individual OSS 326.55 Review after Building Permit issued, is same fee Community OSS 326.55 Review after Building Permit issued, is same fee Revised Site Plan Review 81.90 Review of resubmission before Building Permit is issued Soil Registration 218.40 Valid for 2 years. Future septic permit application fee will be discounted by this fee amount if submitted within 2 years. Other Waiver/Variance Application 299.25 Waiver/Variance Hearing 489.30 Wet season evaluation 680.40 General environmental health review fee 109.20 Per Hour Licenses Installer, Pumper, Operator, Monitoring & Maintenance Specialist or Technician 680.40 Operation Monitoring & Maintenance (O, M & M) Retest 271.95 Homeowner Authorization 12.60 Annual Certificate Renewal 376.95 Delinquent Renewal after January 31 680.40 FOOD SERVICE ESTABLISHMENTS Annual Permit Fees Based on menu Complexity & seating - menu changes may change cate o Category 1 291.90 Category 2 408.45 Category 3 687.75 With lounge, add 291.90 Separate lounge area With catering, add 408.45 Annual Permit Issued after September 1 Based on Permit 50% of Annual Permit Fee Temporary Permits Application Fees Low Risk Foods Limited to Specific Listed Foods 25% Reduction for 501(c)(3) and households that meet USHHS Poverty Guidelines* Late Fee for Temporary Permits Based on Permit Based on Permit *With BOCC Hesolutlon tk DaCK1Inea wlm uenerai rums. Additional (Paid when application is submitted less than 10 days prior to the event) Other Food Fees New Establishment 253.05 Food Service Plan Review 127.05 Per Hour; 2 hour minimum New Owner/Change of Owner 158.55 If paying this fee AND for minor change of floor plan or equipment or for change of menu or style of service, may need to pay for Food Service Plan Review Minor Change of Floor Plan and/or Equipment 158.55 If paying this fee AND for New Owner/Change of Owner or for change of menu or style of service, may need to pay for Food Service Plan Review Change of Menu or Style of Service 158.55 If paying this fee AND for New Owner/Change of Owner or for minor change of floor plan or equipment, may need to pay for Food Service Plan Review Waiver/Variance 127.05 Per Hour; for review and/or approval Reopening Fee 127.05 Per Hour Manager's Course 338.10 Pre -opening inspection 127.05 Per Hour Reinspection First Inspection 189.00 Each ins ection after first 315.00 Food Handler Card Reissue Unexpired Food Handler Card 10.00 SOLID WASTE Annual Permit Fees Limited Purpose Landfill Closed Landfill 3,475.50 2,622.90 For the first 30 hours, then assess technical rate For the first 24 hours, then assess the technical rate Biosolid/Composting Facilities Moderate Risk Facility 1,233.75 1,218.00 For the first 11 hours, then assess the technical rate For the first 11 hours, then assess the technical rate Inert Waste Landfills 590.10 For the first 5 hours, then assess the technical rate Tranfer Station 2,622.90 For the first 24 hours, then assess the technical rate Other Solid Waste Facilities 890.40 For the first 5 hours, then assess the technical rate Drop Boxes 874.65 For the first 8 hours, then assess the technical rate Commercial Shooting Facilities 109.20 Per Hour Miscellaneous Fees New Facility Application 715.05 Exempt Facility Inspection 543.90 Facility Reinspection Plan, Document and Waiver/Variance Review Based on Reinspection 436.80 for > 4 hours and 5% of total cost for addt'I hours for Technology Fee for Technology WATER Application Fee 260.40 Inspection of well construction, decommission & reconstruction Determination of Adequate Water Supply base fee 162.75 Tech Assist and Document Review is billed at the hourly rate 'Nell Inspection & Water Sample for Loan 217.35 Well Site Inspection -Proposed public water supply 516.60 LIVING ENVIRONMENTS Water Recreation Facilities Operation Permit Single Swim Pool in operation for < 6 months of the ear 373.80 Single Swim Pool in operation for ? 6 months of the ear 476.70 Single Spa Pool in operation for < 6 months of the ear 327.60 Single Spa Pool in operation for>_ 6 months of the ear 476.70 Single Wading Pool in operation for < 6 months of the ear 270.90 Single Wading Pool in operation for >_ 6 months of the ear 476.70 Spray Pool or Pools in operation for < 6 months of the ear 134.40 Spray Pool or Pools in operation for > 6 months of the ear 203.70 Each Additional Swim, Spa, or Wading Pool (in operation for < 6 months of the year) 80.85 Each Additional Swim, Spa, or Wading Pool (in operation for >_ 6 months of the year) 108.15 Reinspection 109.20 Per Hour plus associated lab costs Plan Review 109.20 Per Hour Indoor Air Tobacco Compliance Enforcement 109.20 Per Hour Reinspection 109.20 Rebuttal Application 217.35 e FEU- 3. 8-a9-9S .b- STATE OF WASHINGTON County of Jefferson IN THE MATTER OF A POLICY FOR CONSIDERATION OF FEE WAIVER REQUESTS ASSOCIATED WITH COUNTY ORDINANCES RESOLUTION NO. 74-95 WHEREAS, Federal, State and local laws require public agencies to treat all parties equally, so there is no potential for discrimination; and, WHEREAS, Jefferson County Ordinances establish fees to, in part, compensate the general public for costs associated with the review of projects or activities, provision of services; and, WHEREAS, requests are submitted to the Board of County Commissioners for waiver of fees by individuals and organizations, and; WHEREAS, the following findings are made with regard to the matter of requests for the waiver of fees: 1) The waiver of fees for one party and not another can be viewed as discriminatory, unless there is a stated policy when and under what circumstances said waiver would occur. 2) The Washington State Constitution prohibits the gift of public funds and the waiving of fees can amount to a gift as the costs associated with providing services are shifted entirely to the public for the benefit of the applicant. 3) Fees set by County Ordinance do not differentiate between worthy causes or worthy organizations and are to be applied equally to private individuals and public agencies. 4) The waiving of fees creates a budget impact for the department not receiving the fees. NOW, 7t11iREFORI BEIT RESOLVED, that there may be circumstances where the requested waiver of fees may be in the public interest and of public benefit for a project or activity and the public should participate by the waiving of the fee(s). BE IT FURTHER RESOLVED, to assure that all parties requesting a waiver of fees are treated equally and to determine if the requested waiver of fees is in the public interest and of public benefit, the following policy (Attachment A to this Resolution) is hereby adopted. W,.- APPRC sr day of '1995. py y JEFFERSON COUNTY Attachment A -- Resolution No. 74-95 Policy for Consideration of Administration Fee Waiver Requests _ ATTACHMENT "A" RESOLUTION NO.74-95 POLICY FOR CONSIDERATION OF FEE WAIVER REQUESTS POLICY STATEMENT The waiving of fees for individuals or organizations may be seen as: 1) being a gift of public funds, 2) being a discriminatory act, and 3) having an impact on individual County department/funds budgets. Jefferson County has determined that there may be circumstances, however, where the public interest and public benefit in a project or activity is such that the public should participate by the waiving of fees associated with such a project or activity. REQUEST AND DEPARTMENT RECOMMENDATION: All requests for waiver of fees shall be made in writing to the department administering the fee to be waived. The Department will forward the request to the Board of County Commissioners with their recommendation for approval or denial. APPROVAL CRITERIA: The Jefferson County Board of Commissioners shall review all requests to waive the fees associated with any individual project or activity. Requests may only be approved when the following criteria can be met: 1) There is substantial public interest and benefit in the project or activity to the degree said project or activity could be a County project or activity, but is not because an alternative method for the project/activity was found. 2) Any and all similar requests will receive the same approval regardless of the person or organization requesting the waiver. 3) A corresponding amount from a Fund, to be designated by the Board of Commissioners at the time of the approval, will be transferred to the Department where the fee is waived.