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HomeMy WebLinkAboutMotion re Reduction in fees 615 Sheridan Street Port Townsend, WA 98368 �e elwn www.JeffersonCountyPublicHealth.org Public He9alt JEFFERSON 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: -T K, Zv z y SUBJECT: MOTION: Approve Port Townsend Seventh Day Adventist Church's Request for 25% Reduction in Temporary Food Service Fees STATEMENT OF ISSUE: Jefferson County Public Health, Environmental Health Division, requests Board approval of Port Townsend Seventh Day Adventist Church's Request for 25% Reduction in Temporary Food Service Fees. ANALYSIS/STRATEGIC Port Townsend Seventh Day Adventist Church requested a 25% reduction of their temporary food service permit fee. According to the 2024 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. GOALS/PRO'S and CONS: Approval of this fee waiver request aligns with the Environmental Public Health Fee Policy and with BOCC Policy 74-95. FISCAL IMPACT/COST BENEFIT ANALYSIS: The total amount of Port Townsend Seventh Day Adventist Church's temporary food service permit fee is $200.72; the amount of the 25% fee reduction is $50.18. RECOMMENDATION: MOTION: Public Health requests that the Board of Commissioners approve a motion to approve Port Townsend Seventh Day Adventist Church's request for 25% reduction in temporary food service fees. REVIEWED BY: Mark McCauley, my Administrator Date Community Health Environmental Public Health Developmental Disabilities 360-385-9444 360-385-9400 (f) 360-379-4487 360-385-9401 (f) Always working for a safer and healthier community � For Office Use: Email:foodsafety@co.jefferson.wa.us Date Rec'd 1-'' 'Receipt# A010�'ty Website:www.beffersoncountypublichealth.org Amt. NA Check# PU is H@OITI1 Tel:360.385.9444 Fax:360.379.4487 Permit#TFSz4-ool Category 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: port Townsend Seventh-day Adventist Church Address: 331 Benton Street Phone No: 360-385-4831 IRS EIN (Tax ID)#: 91-1 251 023 Contact Person:Heather Reseck Purpose of Organization: nuture spiritual growth and promote whole-person health QAttach Temporary Food Service Permit application Q 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. December 28, 2023 Signature,Applicant Date BOCC Approval: Signature, Chair of BOCC Date 615 Sheridan Street !] n Port Townsend, WA 98368 �a www.JeffersonCountyPublicHealth.org Public Healt Temporary Food Service Establishment Permit To Operate Non-Transferable Name of Establishment: SEVENTH DAY ADVENTIST CHURCH Event and Location: Plant Based Cooking Class Owner or Operator: HEATHER RESECK Event Dates: Permit #: Class: Start: 01/09/2024 TFS2024-00001 Medium Risk Recurring End: 12/31/2024 Conditions of Approval 1.) Potentially Hazardous Food must be either cold-held at 41 degrees or less or hot-held at 135 degrees or higher. Use temperature control or time/temperature log. If time/temperature log is used, discard food after 4 hours. 2.) Food Handlers must read, sign and post temporary food service rules in the booth or site of food service. Located in the last 3 pages of the application. 3.) Food Service Permit must be posted at facility, in booth or site of food service. 4.) Menu limited: All plant based cooking to include the following depending on season: Beans, lentils, tofu, tempeh, frozen edamame, soy protein, wheat protein, various nuts/grains/seeds, various seasonal vegetables, salad dressing, gravy, sauces, desserts, olive/coconut oil, vegan butter, sweeteners, flours, seasonings, fresh and dried herbs, condiments, nondairy milks, nondairy alternatives for sour cream/butter/cheese/cream cheese. 5.) PERMIT ONLY VALID FOR THE DATE(S) OF EVENT. The above noted parties are hereby granted a permit to operate a food establishment in Jefferson County, Washington under the name and at the location identified above. This permit may be suspended or revoked by the Jefferson County Health Officer or their designee. The above noted parties agree to comply with Jefferson County Code, Chapter 8.05, Food Service Sanitation and Chapter 246-215 WAC, Rules and Regulations of the State Board of Health, Food Service. Further, the noted parties agree to all conditions of this permit. Changes to the operation,facility or menu require prior written approval from the Jefferson County Environmental Public Health Department. �f ,'lam "vt(o Dr. Allison Berry, MD, MPH Pinky Mingo Jefferson County Health Officer Jefferson County Environmental Public Health Director Phone: (360)385-9444 Fax:(360)379-4487 www.jeffersoncountypublichealth.org 1/2/2024 \\energovappsrvr\energovshare\ THESE REQUIREMENTS MUST BE POSTED IN THE BOOTH WITH THE PERMIT AND MUST BE READ & SIGNED BY ALL FOOD WORKERS Please read carefully: Washington's food code (WAC 246-215) has been updated with sections from the 2017 FDA Food Code and input from interested parties. The key changes to the food rule effective on March 1, 2022 have been highlighted. Identified food safety risks will need to be corrected, but points for the revised rule provisions will not be assigned until after the educational period concludes. The educational period is in effect March 1, 2022 until August 31, 2022. Not all changes are reflected here. Please review the food code or contact the health department with any questions. The food code and accompanying documents can be accessed at www.doh.wa.2ov/foodrules Definition: Time/temperature control for safety food (TCS food) is the new term for potentially hazardous food (PHF). This is defined as a food that requires time/temperature control for safety to limit the growth of pathogens that cause foodborne illness. JEFFERSON COUNTY PUBLIC HEALTH REQUIREMENTS: 1) Gravity flow handwashing facilities must be provided. This can be done two ways: a. A plumbed sink, soap, paper towels and hot and cold running water; or b. An insulated container with a spigot that can lock in open position—capacity of 5 gallons or more— filled with hot water between 100°F and 120°F, a tub or bucket to catch waste water, pump soap and paper towels. WASH HANDS FREQUENTLY! 2) Water must be obtained from an approved source. 3) Bare Hand Contact with Ready-To-Eat foods is prohibited. Barriers such as tongs, spoons and gloves must be used. 4) Sanitizer for wiping cloths must be provided in your booth. This solution can be made using 1 teaspoon of bleach per gallon of cool water and wiping cloths. It is permitted to use other approved sanitizers as well: e.g. quaternary ammonia, iodine, etc. 5) Stem-type thermometers are required if you serve any time/temperature control for safety foods. Monitor temperatures frequently. 6) Leak-proof garbage containers must be provided in your booth. 7) Waste water must be disposed in a sanitary sewer. Disposal in storm drains or on the ground is unacceptable. 8) Dishwashing facilities (within 200 feet) must be provided by you or the event coordinator when foods are prepared at an event. Dishwashing must include three compartments (or steps)to 1) Wash, 2) Rinse, and 3) Sanitize with an area to air-dry the dishes. Soap and Sanitizer must also be provided. 9) Restrooms must be within 200 feet of the booth. Restrooms must have hand sinks with hot and cold running water. Food workers who don't wash their hands after using the bathroom can spread HEPATITIS A and other illnesses; WASH HANDS BEFORE RETURNING TO THE BOOTH. (Portable toilets are not allowed unless portable handwashing facilities with HOT water, soap and paper towels are provided). 10) At least one food worker with a food handler's card must be present in the booth during all times of operation. Page 1 of 4 Rev.3/31/22 11) Do not work if you are sick. Workers suffering from vomiting, diarrhea,jaundice, or sore throat with fever, or that have been diagnosed with norovirus, Salmonella, E. Coli, Shigella, or hepatitis A are prohibited from working. Infected cuts on the hands must be covered with both a bandage and a glove. Workers with vomiting or diarrhea may return to work when symptoms have been gone for at least 24 hours. Workers with jaundice or a diagnosed foodborne illness must be cleared by the health department before returning to work. 12) A written vomit/diarrhea cleanup plan is required. This plan must have directions for workers to protect food, surfaces, customers, and themselves. It must include specific details regarding type of disinfectant used, types of surfaces to be cleaned, and location of the cleanup kit. Please contact the health department for a cleanup plan template,or visit www.doh.wa.Eov/foodrules 13) All mobile food vendors must provide proof of a Labor and Industries (L& I) inspection. 14) * If raw, undercooked or cooked to order foods are going to be served to the public, a Consumer Advisory must be posted on your menu. This is to remind and inform the public of the risks associated with consuming such foods. The Advisory may read as follows: (INSERT FOOD ITEM/S HERE) IS/ARE SERVED EITHER RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED FOODS MAY BE HAZARDOUS TO YOUR HEALTH. HANDWASHING An approved handwashing facility must be available in each booth during all hours of operation. If a permanent handwash sink with plumbing is not available, the temporary handwash station must be set-up as follows (see diagram): A vm H&►e Wash Sfttwn • A five-gallon or larger insulated container kept supplied with warm water, between 100°F and 120°F, delivered through a 50i�'"'0f °or X continuous-flow spigot, with a discard bucket for wastewater. P"r • Have soap, and paper towels. soap 10on-12WF �s Food workers must wash their hands: • Before starting work • After using the toilet • After handling raw meat, • After eating or smoking draw s poultry, or seafood • After contaminating hands or handling unclean items s� -4-Mmd FOOD PREPARATION MEW All food preparation must be done in a licensed facility or in the temporary establishment. Food may not be prepared in a private home or unlicensed kitchen. • Only foods from approved sources may be used. Approved sources include foods made in facilities licensed by Jefferson County, other local health jurisdictions,the Washington State Department of Agriculture (WSDA),the Food and Drug Administration (FDA), or the United States Department of Agriculture (USDA). • Food may not be cooled in the temporary establishment. • Food may be reheated if it reaches 165°F within 1 hour. Page 2 of 4 Rev.3/31/22 CLEANING UTENSILS (Spoons,Tongs, Spatulas,Etc.) All temporary facilities must have access,within 200 feet, to a 3-compartment sink with running water to wash, rinse, and sanitize utensils. If no 3-compartment sink is available for a single-day event and no health hazard will exist the D"N BD D g Y � RINSE booth may use a temporary set-up(shown at the right). WASH SANITIZE AIR DRY • Utensils must be washed, rinsed, sanitized, and TURN VALVE air-dried (no towel drying). Use 1-teaspoon bleach only, per gallon of cool water for sanitizing. WASTE WATE R A METAL-STEM THERMOMETER MUST BE AVAILABLE AND USED TO CHECK INTERNAL FOOD TEMPERATURES. Thermometers may be purchased from restaurant supply companies or from '`DIAL10-M11 large department stores. It must be able to measure from 0° to 220°F. STEM HOT HOLDING FOODS HEX NUT Hot foods must be covered and held at 135°F or greater. Foods will not maintain 135°F with only a cover; a mechanical method is required (such as a I" R LEAS ER� hot plate or steamer). Hot,time/temperature control for safety foods may not be cooled downin a temporary food facility. COLD HOLDING FOODS Cold food must be covered and held at 41°F or less. If using ice, the container must be buried in the ice to the depth of the food. FOOD TEMPERATURES Time/temperature control for safety foods must be cooked to the following temperatures: 135 OF • Plant foods for hot holding • Raw eggs for immediate service 145°F for 15 seconds • Fish, meat, pork, except as listed below • Commercially raised game animals, rabbits • Ground,tenderized, or injected fish, meat, pork 1580F • Ratites(ostrich, rhea, emu) • Raw eggs not for immediate service • Poultry 1650F • Stuffed foods • Stuffing containing fish, meat, or poultry • Wild game animals Page 3 of 4 Rev.3/31/22 FAILURE TO FOLLOW THESE RULES CAN RESULT IN CLOSURE OF THE BOOTH. THESE RULES AND THE TEMPORARY FOOD SERVICE PERMIT MUST BE POSTED IN THE BOOTH. ALL WORKERS MUST READ AND SIGN. We, the undersigned, hereby certify that we have read, and understand the following rules of operation and we acknowledge that issuance of the Temporary Food Service Permit and continued operation is contingent upon satisfactory compliance with local food service regulations. Page 4 of 4 Rev.3/31/22 Received Jefferson County Environmental Public Health 2023-12-28 Elizabeth Poole From: noreply@civicplus.com Sent: Thursday, December 28, 2023 3:54 PM To: Food Safety Subject: Online Form Submittal: 2023 Temporary Food Service Application--Jefferson County Public Health Follow Up Flag: Follow up APPROVED Flag Status: Flagged By Alyssa Hendren at 10:26 am, Jan 02, 2024 2023 Temporary Food Service Application--Jefferson County Public Health For Office Use: Date Rec'd: 12/28/23 Batch #_3616 Amt. _200.72 Check#_4826 Permit# TFS2024-00001 Category_Medium - Reccuring Comments: CREATE AN ACCOUNT OR SIGN IN TO CIVIC PLUS TO BE ABLE TO SAVE PROGRESS. FORMS THAT TIME OUT WILL NOT BE SAVED. Temporary Food Service Application Answer the following Field not completed. questions to determine what type of permit you need: Business Information Business Name Port Townsend Seventh-day Adventist Church Mailing Address 331 Benton Street Email veggiemakeovers@gmail.com 1 Received Jefferson County Environmental Public Health 2023-12-28 Person in Charge Heather Reseck Phone Number 360-301-2204 Food Handler Card Info: Heather Reseck Name Food Handler Card Info: 12/26/24 Exp: Permit Type (Choose only 1 permit type below) Limited Risk and Exempt Limited Risk and Exempt Foods List(PDF) Foods: What is Your Temporary Temporary Food Establishment's Risk Level Food Establishment's Risk Level? Low Risk Low Risk Permit Types Field not completed. Medium Risk Food Foods to be prepared and held hot or cold Medium Risk Food Permit $189.00 Recurring Event—per location Types High Risk Food cooked or served from raw animal products or required advanced cooking and cooling in an approved kitchen High Risk Food Permit Types Field not completed. Demonstrator Demonstrator Permit Type Field not completed. Late Fees Apply if we do not receive Field not completed. your application within 10 calendar days of the event Permit Exempt Click to view more information. Permit Exempt Field not completed. 2 Received Jefferson County Environmental Public Health 2023-12-28 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. Fee Reduction Fee Reduction Request Form (PDF) Make checks payable to JCPH. You can also pay with credit and debit cards on our website. You can also mail in your payment to 615 Sheridan St., Port Townsend, WA, 98368. Event Information Event Name Plant-Based Cooking Class Event Date January 9 + (see attached) Event Time 4:30- TOO p.m. Event Location Better Living Center, 1505 Franklin Street, PT Event Coordinator Heather Reseck Phone Number 360-301-2204 Email veggiemakeovers@gmail.com Water, Ice, and Wastewater Water Source city water Ice Source freezer Wastewater Disposal city sewer Food Preparation Procedures Example: Example: In the first example listed below, thawing chicken is the first preparation step used, so that box is given a "I". 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 (commissary kitchen) Where is the approved Better Living Center kitchen? 3 Received Jefferson County Environmental Public Health 2023-12-28 Address 1505 Franklin Street When is the Approved 2:00 or 2:30 p.m. to 7:00 p.m. Kitchen going to be used for Preparing Food? Commissary letter Commissary Letter(1).pdf MENU MUST BE SUBMITTED WITH APPLICATION Submit Menu Cooking class menu summary Health Dept (2) pdf Please fill out the information below with all food items, including beverages and condiments. MENU ITEM 1 Menu Item see attached Thaw to 41°F or less Field not completed. Cut/Assemble Field not completed. Cook to Appropriate Field not completed. Temperature Cool to 41°F Within 6 Hours Field not completed. Cold Holding 41°F or less Field not completed. Reheat to 1657 Field not completed. Hot Holding 135°or above Field not completed. Portion/Package Field not completed. Transport<41°f="" Field not completed. or="">135°F MENU ITEM 2 Menu Item Field not completed. Thaw to 41°F or less Field not completed. Cut/Assemble Field not completed. Cook to Appropriate Field not completed. Temperature Cool to 41°F Within 6 Hours Field not completed. 4 Received Jefferson County Environmental Public Health 2023-12-28 Cold Holding 41°F or less Field not completed. Reheat to 165°F Field not completed. Hot Holding 135°or above Field not completed. Portion/Package Field not completed. Transport<41°f="" Field not completed. or="">135°F MENU ITEM 3 Menu Item Field not completed. Thaw to 41°F or less Field not completed. Cut/Assemble Field not completed. Cook to Appropriate Field not completed. Temperature Cool to 417 Within 6 Hours Field not completed. Cold Holding 41°F or less Field not completed. Reheat to 1657 Field not completed. Hot Holding 135°or above Field not completed. Portion/Package Field not completed. Transport<41°f="" Field not completed. or="">135°F MENU ITEM 4 Menu Item Field not completed. Thaw to 41°F or less Field not completed. Cut/Assemble Field not completed. Cook to Appropriate Field not completed. Temperature Cool to 417 Within 6 Hours Field not completed. Cold Holding 41°F or less Field not completed. Reheat to 165°F Field not completed. 5 Received Jefferson County Environmental Public Health 2023-12-28 Hot Holding 135'or above Field not completed. Portion/Package Field not completed. Transport<41°f="" Field not completed. or="">135°F MENU ITEM 5 Menu Item Field not completed. Thaw to 41°F or less Field not completed. Cut/Assemble Field not completed. Cook to Appropriate Field not completed. Temperature Cool to 41OF Within 6 Hours Field not completed. Cold Holding 41°F or less Field not completed. Reheat to 165°F Field not completed. Hot Holding 135'or above Field not completed. Portion/Package Field not completed. Transport<41°f="" Field not completed. or="">135°F For subsequent menu see attached items, please use the extra space below: Section B: At the Booth MENU ITEM 1 Menu Item Field not completed. Thaw to 41°F or less Field not completed. Cut/Assemble Field not completed. Cook to Appropriate Field not completed. Temperature Cold Holding 41°F or less Field not completed. Hot Holding 1350 or above Field not completed. 6 Received Jefferson County Environmental Public Health 2023-12-28 Reheat to 1657 Field not completed. Portion/Package Field not completed. Other/Serve Field not completed. MENU ITEM 2 Menu Item Field not completed. Thaw to 41°F or less Field not completed. Cut/Assemble Field not completed. Cook to Appropriate Field not completed. Temperature Cold Holding 41°F or less Field not completed. Hot Holding 135°or above Field not completed. Reheat to 165°F Field not completed. Portion/Package Field not completed. Other/Serve Field not completed. MENU ITEM 3 Menu Item Field not completed. Thaw to 41°F or less Field not completed. Cut/Assemble Field not completed. Cook to Appropriate Field not completed. Temperature Cold Holding 41°F or less Field not completed. Hot Holding 135°or above Field not completed. Reheat to 1657 Field not completed. Portion/Package Field not completed. Other/Serve Field not completed. MENU ITEM 4 Menu Item Field not completed. 7 Received Jefferson County Environmental Public Health 2023-12-28 Thaw to 41°F or less Field not completed. Cut/Assemble Field not completed. Cook to Appropriate Field not completed. Temperature Cold Holding 417 or less Field not completed. Hot Holding 135°or above Field not completed. Reheat to 165°F Field not completed. Portion/Package Field not completed. Other/Serve Field not completed. MENU ITEM 5 Menu Item Field not completed. Thaw to 41°F or less Field not completed. Cut/Assemble Field not completed. Cook to Appropriate Field not completed. Temperature Cold Holding 417 or less Field not completed. Hot Holding 135°or above Field not completed. Reheat to 165°F Field not completed. Portion/Package Field not completed. Other/Serve Field not completed. For subsequent menu Field not completed. items, please use the extra space below: Food Preparation Equipment Equipment list. Identify equipment used in your temporary food establishment (check all boxes that apply). Hand wash Station Plumbed hand sink Required for Open Food Cooking/Reheating Oven Equipment 8 Received Jefferson County Environmental Public Health 2023-12-28 Cold/Hot holding Refrigerator Equipment Floor and Overhead Roof Coverage Floor and Overhead Field not completed. Coverage Additional Information: Sanitizing/Dishwashing Three compartment sink Produce Washing Produce washed and processed in an approved kitchen By signing below, I understand that issuance and retention of a permit to operate a Temporary Food Establishment will only include serving those items listed 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. All service will be in compliance with the Rules and Regulations of Washington State (WAC 246-215) and the Local Board of Health Ordinance Chapter 8.05 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. Failure to obtain a valid TFS permit prior to event may result in the following: (a) immediate closure, and/or (b) 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. Print Name Heather Reseck Signature Heather Reseck Date December 28, 2023 FOR JCPH STAFF APPROVAL DATE 1/2/24 Email not displaying correctly?View it in your browser. 9 Received Jefferson County Environmental Public Health 2023-12-28 Commissary Letter All the food will be prepared at the Better Living Center at 1505 Franklin Street, Port Townsend. We do not need a commissary but the website is requiring me to upload a document. Received Jefferson County Environmental Public Health 2023-12-28 Plant-Based Cooking Class Summary PIC: Heather Reseck, RDN Port Townsend Seventh-day Adventist Church Location: Better Living Center 1505 Franklin Street, Port Townsend December 28, 2023 2024 Cooking Class Dates: Second Tuesday of the month • January 9 • February 13 • March 12 • April May 14 • June 11 • July 9 • August 13 • September 10 • October 8 • November 12 December 10 Menu Summary: • The monthly cooking class menus vary based on what is in season and what the class attendees want to learn. • All menu items are 100% plant-based and vegan—no meat, poultry, fish, eggs, or dairy products. • All food will be prepared on-site during the class or immediately before the class. • Each month the menu usually consists of four to five items: o One or two main dishes made from: • Beans or lentils—canned or cooked on-site in a pressure cooker - Tofu, tempeh, frozen edamame, or soy protein • Wheat protein such as seitan or vital wheat gluten • Nuts such as walnuts, pecans, almonds, cashews, peanuts, or macadamia - Seeds such as sunflower, pumpkin, sesame, flax, chia, or quinoa • Whole grains such as wheat, rice, millet, oats, teff, amaranth, or sorghum • Vegetables such as onions, garlic, or celery Heather Reseck, RDN 1 360-301-2204 1 veggiemakeovers@gmail.com Received Jefferson County Environmental Public Health 2023-12-28 o One or two side dishes made from grains such as rice, millet, or quinoa, potatoes, sweet potatoes, squash, or other vegetables, OR cooked seasonal vegetable dishes—prepared by steaming, roasting, or stir-frying OR raw salads made with seasonal vegetables—prepared without bare hand contact o One or two condiments such as salad dressing, gravy, or sauce o One low-sugar dessert made with seasonal fresh fruit, frozen, canned, or dried fruit, chocolate, or other sweeteners o Water to drink • Staple ingredients include: o Fats such as olive oil, coconut oil, and vegan butter o Sweeteners such as honey, maple syrup, evaporated cane juice crystals, dates, and stevia o Flours such as whole wheat, brown rice, oat, millet, and gluten-free blends o Seasonings such as salt and soy sauce o Fresh or dried herbs and spices such as basil, dill, chili powder, ginger, and cinnamon o Condiments such as ketchup, vegan mayonnaise, and lemon juice o Nondairy milk such as almond, coconut, cashew, and soy o Nondairy alternatives for sour cream, butter, cheese, and cream cheese o Miscellaneous ingredients such as cornstarch Facility Summary: • We will review the Jefferson County Public Health Requirements with the cooking class attendees before each class and have them sign that they understand the rules of operation. • The basic guidelines are sent via email to each participant before class. • We have designated a sink for hand washing only. • We have designated a sink for produce washing only. • We use a dish pan in addition to the two-compartment sink so that we have the equivalent of a 3-compartment sink so the dishes are sanitized after they are washed and rinsed • We will allow the dishes to air dry. Additional Details: Heather Reseck, RDN 1 360-301-2204 1 veggiemakeovers@gmail.com Received Jefferson County Environmental Public Health 2023-12-28 • The food prepared during the class will be heated to the appropriate temperatures and consumed shortly thereafter. There is no hot holding needed. • Leftovers will be taken home and not served to the public. Heather Reseck, RDN 1 360-301-2204 1 veggiemakeovers@gmail.com 1/2/24, 1U7 AM Plant-Based Cooking Class-Heather Reseck ;veggie HEATHER RESECK lakeovers Pla nt - Based Cooking Class Flavors of India Take your tastebuds on a trip to a warmer climate. What We'I I be Making • Red Lentil Curry • Vegan Palak Paneer with Tofu • Chana Masala • Brown Basmati Rice • Whole-Grain Sourdough Naan • Kachumber Salad • Homemade Garam Masala Cookie Settings https://heatherreseck.com/classes/ 1/15 Plant-Based Cooking I �1 •� j��l^�I��� •..� � Yam• �'1'�'� �1�-!'$ .4���i �_. ;i�• UVA . v F-v Cookie 1/2/24, 10:37 AMA Plant-Based Cooking Class-Heather Reseck r 74 , , ` s ; A 'i A• Cookie Settings https://heatherreseck.com/classes/ 3/15 1/2/24, 10:37 AM Plant-Based Cooking Class-Heather Reseck r r , . 3� t _ J Y uu Coolde Settings https://heatherreseck.com/classes/ 4/15 1/2/24, 10:37 AM Plant-Based Cooking Class-Heather Reseck ,gal d 4k- 1 l� F r I � Cookie Settings https:/fheatherreseck.com/classes/ 5/15 1/2/24, 10:37 AM Plant-Based Cooking Class-Heather Reseck ro �s,a r Ik. �au1 �r w 4 A Cookie Settings https:/fheatherreseck.com/classes/ 6/15 1/2i24 10 37 AM Plant-Based Cooking Class-Heather Reseck , '.4 OW list- 4 A .-MI Virl r.. f Via. a' 1 .k: .h ''. + �'t f :'a• 4 11...,.rp,ls .4 T'{L 1 �• `' ,� �. • t s •,SAY' f, :?/ +• Red Lentil Curry is a creamy and flavorful quick Indian dish. Its vibrant color, aromatic spices, and delicious taste make it a popular choice. Enjoy gourmet restaurant-style Indian food at home. We'll make Vegan Palak Paneer with Tofu, a creamy spinach curry made healthier with tofu instead of cheese. You won't miss the dairy. And you'll find it a delicious way to eat spinach and tofu. Cookie Settings https://heatherreseck.com/Gasses/ 7/15 1/2/24, 10:37 AM Plant-Based Cooking Class-Heather Reseck Instant Pot Chana Masala is packed with authentic Indian flavor but is easy and quick to make. We'll make Whole-Grain Sourdough Naan with spelt flour to accompany the curries. We'll also cook Brown Basmati Rice in the Instant Pot. Kachumber Salad is a colorful Indian salad made with cucumbers, tomatoes, onion, and cilantro and a refreshing lemon dressing. You'll learn how to make Homemade Garam Masala so you can build authentic Indian flavor while controlling the spice level. And you'll discover how to make Indian dishes without using oil and still have layers of flavor. IN PERSON Tuesday, January 9 4:30-7:00 P.M. Port Townsend, Washington REGISTER NOW Cookie Settings https://heatherreseck.com/classes/ 8/15 INVOICE1111 • • FOR JEFFERSON COUNTY, BILLING CONTACT <O\ HEATHER RESECK PORT TOWNSEND SEVENTH-DAY ADVENTIST — 331 BENTON ST PORT TOWNSEND, WA 98368 IN INVOICE NUMBER INVOICE DATE INVOICE DUE DATE INVOICE STATUS INVOICE DESCRIPTION INV-00002939 01/02/2024 01/02/2024 Paid In Full NONE REFERENCE NUMBER FEE NAME TOTAL TFS2024-00001 Technology Fee $9.55 TFS Medium Risk Foods-Recurring $191.17 1505 Franklin St Port Townsend, WA 98368 SUBTOTAL $200.72 REMITTANCE INFORMATION TOTAL $200.72 Jefferson County,WA 617 Sheridan Street Port Townsend, WA 98368 II I I I I I N II II II II II I I I I N I I II January 03,2024 617 Sheridan Street Port Townsend,WA 98368 Page 1 of 1 Seventh-day Advent ist'Church WASHINGTON CONFERENCE December 4, 2023 To Whom It May Concern: This letter is to certify that the Port Townsend Seventh-Day Adventists Church is an official organization of the Washington Conference of Seventh-day Adventists. The Washington Conference of Seventh-day Adventists is an official organization of the General Conference of Seventh-day Adventists, which is recognized by the Internal Revenue Service as a tax-exempt organization under Internal Revenue Code 501 C 3, which means that contributions to these organizations can be deducted as contributions on an individual federal income tax return. The Washington Conference of Seventh-day Adventists operates under the Federal EIN#91-0644803. The Port Townsend Seventh-Day Adventists Church operates under the Federal EIN # 91-1251023. The Washington Conference of Seventh-day Adventists is listed in the annual yearbook of the General Conference of Seventh-day Adventists and the Port Townsend Seventh-Day Adventists Church is listed in the annual directory of the Washington Conference of Seventh-day Adventists. We trust this information will be sufficient. If more information is needed, please feel free to contact me. Sincerely, \J-c.Q�c.# Pam Scott Associate Treasurer Washington Conference of SDA 253-681-6008 PNUupart.,ient of the Treasury I Internal Revenue Service In reply refer to : 2920206393 CGDEN, UT 84201 July 06, 1990 LTR 9147LO 91-0644803 0000 00 000 12607 WESTERN WASH CORP OF SEVENTH DAY ADVENTISTS 20015 BOTHELL WAY SE BOTHELL WA 98012 Taxpayer Identification Number ! 91-0644803 Dear Taxpayer: Thank you for your reply to Notice CP2101 dated Mar. 21 , 1990 regarding a discrepancy on Form 1099 . Your employer identification number is 91-0644803 . Please keep this number in your pezmanent records . You should enter your name and your identification number, exactly as shown above, on all federal tax forms that require its use , and on any related correspondence or documents . Please notify youz bank or financial institutuion of this number. If you have any questions, please write us at the address shown eri this letter . If you prefer, you may call the IRS telephone number listed in Your local directory. An employee there may be able to help you, but the office at the address shown on this letter is most familiar with your case . When you write, please include your telephone number, the hours you can be reached, and this letter. You may also want to keep a copy of this letter for your records . Telephone Number ( ) Hours We apologize for any inconvenience we may have caused you, and thank you for your cooperation. Sincerely yours , Kathryn Moon Chief, Correspondence Section Enclosure , Copy of this letter l A ST I` March►odfk Union Copfronu CHURCH I MarthwtstHndgaarr•r: 5709 N.Mh Sorer Ridgefield,WaAvon 98647 le4ptwr(360;857.7000 Fax:!360;857 7001 October 7,2010 Re: Washington Conference of Seventh-day Adventists To Whom It May Concern: The Internal Revenue Service has determined that the General Conference of Seventh-day Adventists (EIN 52-084036)is a 501(c)(3)organization and has listed it in Volume 2 on page 1292 of the most recently published IRS Publication 78,Cumulative list of Oraari ations described in Section 170(c)of the Internal Revenue Code of 1986(revised to December 31, 2006). That listing gives the General Conference of Seventh-day Adventists a Code 1 designation,which indicates that it is"(g)eneraily,a central organization holding a group exemption letter,whose subordinate units covered by the group exemption are also included as having contributions deductible,even though they are not separately listed." The North Pacific Union Conference of Seventh-day Adventists in Ridgefield,Washington and the Washington Conference of Seventh-day Adventists in Federal Way,Washington are subordinates of the General Conference of Seventh-day Adventists and thus are covered by the group exemption(Number 1071). Therefore,gifts and grants to these institutions and their subordinate units qualify for deductions under Section 170 of the Internal Revenue Code. They are both classified organizations that are not private foundations as defined in 509(a)of the Internal Revenue Code, Sincerely, Robert A.Sundin Undertreasurer Alaska 6 1daho • Montana 0repon Upper Columbia • Washington I mt:vnue service rrtcv �ulrarment of the Treasury 4 V SMVIM A, 31 Hopkins Mart. Sartimwe. mo 21201 s 13153 re, lm 21203 Person to Contsct:MsCbxeiber Oeaeral Conference of Sev Telephone Nutnbar.303._q( t2 9 . Day Adventists MO !stem Avenue, N.W. Rtter Repip to: w/So:?2CL Kashitgtona D.C. 2C'OI2 Date-- July 23., 1981 The faliovistg information regarding- the eX'l3= sstatas et 33= orgarAzation and your subordinates s furnished in response to your letter dated 1 Ve have searched our files srsd can find no record that the organization is exempt from federal Income Tax. In the event the organization wishes to apply for tax-exam .pt status, the appropriate forms and information are attached. A search of our files indicates that the organization is exempt from Federal Income Tax under Section SO1(e)(3) of the Intemal Revenue Code effective Jsauars. 1950 A fact sheet containing basic information about the organize- tion's tax-exempt status is enclosed. ] A copy of our letter certifying the status of the organization is enclosed. A copy of our letter certifying the status of the organization is not available, however, this letter may je used to verify your tax-exempt status. ] Your change-of address has been noted in our files. Our records now indicate your address as: I Your subordinates continue to qualify as exrIpt under section m((cc)R) Mati also. the ns• inr2=tien=t4rrd M be gubm tted action 6.01 of Setre:tue Proced=-e 80-27, found is C=m1ative Bulletin 196o-1, =t. Bt .n be subcdtted to tt+e PhiZaUdel�W&$=I" romter. i �ineertly yours, rp f.- I I District Director ►orr.11P.R—i1361 tS•7>ir I i i Internal Revenue Service Department of the Treasury P.O. Box 2506 Cincinnati, OH 45201 Date: March 5, 2003 Person to Contact. Rebecca Bowden ID#31-03098 Toil Free Telephone Number: General Conference of Seventh Day 8:00 A.M.to 6:30 P.M.EST Adventist 877-829-5500 12501 Old Columbia Pike Fax Number: Silver Spring, MD 20904-6601 011 513-263-3756 Federal Identification Number: 52-0643036 Dear Sir or Madam: This is in response to your request of February 19, 2003, regarding a copy of your organization's group exemption letter. In January 1950, we issued a determination letter that recognized your organization as exempt from federal income tax under section 501(c)(3) of the Internal Revenue Code. That letter is still in effect. Based on the information submitted, we recognized the subordinates named on the list your organization supplied as exempt from federal income tax under section 501(c)(3) of the Code. Also, we classified those subordinates as organizations that are not private foundations because they are organizations of the type described in sections 509(a)(1) and 170(b)(1)(A)(i) of the Code. Donors may deduct contributions to your organization's subordinates as provided in section 170 of the Code. Bequests, legacies, devises, transfers or gifts to the subordinates or for their use are deductible for federal estate and gift tax purposes if they meet the applicable provisions of sections 2055, 2106, and 2522 of the Code. Your organization and its subordinates are not required to fife federal income tax returns unless subject to the tax on unrelated business income under section 511 of the Code. If subject to this tax, the organization must file an income tax return on Form 990-T, Exempt Organization Business Income Tax Return. In this letter,we are not determining whether any of your organization or its subordinates' present or proposed activities are unrelated trade or business as defined in section 513 of the Code. Unless specifically excepted,your organization and Its subordinates are liable for taxes under the Federal Insurance Contributions Act (social security taxes) on remuneration of$100 or more paid each employee during a calendar year, This does not apply, however, if your organization makes or has made a timely election under section 3121(w) of the Code to be exempt from such tax. Your organization and its subordinates are not liable for the tax imposed under the Federal Unemployment Tax Act(FUTA). Each year, at least 90 days before the end of your organization's annual accounting period, please compile and forward the following information: character, or metnco or operation or your organ¢auon s SuDurolnaies; 2. A list showing the names, mailing addresses(Including Postal ZIP Codes), actual addresses if different, and employer identification rumbers of subordinates that: a. Changed names or addresses; b. Were deleted from the roster; or c. Were added to the roster. 3. For those subordinates added, attach: a. A statement that the information on which your organization's present group exemption letter is based applies to the new subordinates; b. A statement that each has given your organization written authorization to add its name to the roster; c. A list of those to which the Service previously issued exemption rulings or determination letters; d. A statement that none of the subordinates is a private foundation as defined in section 509(a) of the Code if the group exemption letter covers organizations described in section 501(c)(3); e. The street address of subordinates where the mailing address is a P.O. Box. 4. If applicable, a statement that your organization's group exemption roster did not change since the previous report. The above information should be sent to the following address: Internal Revenue Service Center Attn: Entity Control Unit Ogden, UT 84409 If your organization had a copy of its application for recognition of exemption on July 15, 1987, it is required to make available for public inspection a copy of the exemption application, any supporting documents and the exemption letter to any individual who requests such documents i in person or in writing. You can charge only a reasonable fee for reproduction and actual i postage costs for the copied materials. The law does not require you to provide copies of public i inspection documents that are widely available, such as by posting them on the Internet(World Wide Web). You may be liable for a penalty of$20 a day for each day you do not make these documents available for public inspection. Your organization's Group Exemption Number is 1071. j I If you have any questions, please call us at the telephone number shown in the heading of this letter. Sincerely, i John E. Ricketts, Director,TE/GE ; Customer Account Services i JEFFERSON COUNTY PUBLIC HEALTH ENVIRONMENTAL HEALTH DIVISION ENVIRONMENTAL HEALTH PRIOR YEAR INCREASE INCREASE 2024 FEE Additional Fees and Other lnfornrtion (2023) OENERAL All fees listed below,with the exception of the Food Handlers Perini[(FHP),include a W.technology fee. Health Officer Administrative Hearing 421.05 14.00 10.00 446.05 Title 8 Administrative Hearing Appeal 421.05 14.00 10.00 446.05 Title 8 Hearing Examiner Appeal 294.00 10.00 7.00 311.60 Title 19 Technical Assistance/Plan Review-Minimum 10920 4.00 3.00 116.47 Technical Assistance/Plan Review-Per Hour 10920 4.00 3.00 116.47 Late Fee for Invoices 63.00 2.00 2.00 67.39 See Resolution a88-20 Case ScanninW-Technology Fee 37.80 1.00 1.00 40.01 O&M Inspection Report Manual Data Entry 53.55 2.00 1.00 56.84 Recording Fee 81.90 3.00 2.00 87.40 Plus the Auditors Office recording fee Notice to Title Rescission 42525 14.00 10.00 450.05 Plus recording fee and fee for filing&removing Notice to Title ONSRE SEWAGE DISPOSAL Sewage Disposal P.-is New Conventional 71925 24,00 17.00 1 762.72 Valid fora years New Alternative 1 1,047.90 36.00 25.00 1 1,111.76 Valid for 3 years Issued in conjunction with an existing sewage disposal system New se tic tank and/or um chamber on 129.45 15.00 10.00 455.95 or common system New Common or Commercial: Conventional 90925 31.00 22.00 964.34 Base Fee-Valid for 3 years Alternative 1 161.30 39.00 28.00 1,231.80 Base Fee-Valid for 3 years Each Connection 113.40 1 4.00 3.00 1 121.09 Add to base permit fee Development and Review Financial Assurance and System Operation eemenls 10920 4.00 3.00 116.0/ Per Hour Repair(see below for specific fees) Based on Permt 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 12.00 9.00 381.89 Re air-Ahem"' 523.95 18.00 13.00 556.41 Applies to existing installed sewage disposal system:the Re air-Se tic tank and/or um chamber on 21525 7.00 5.00 227.45 Technical Assistance/Plan Review hourly rate will be charged Repair-Common or Commercial:Conventional 454.65 15.00 11.00 481.64 for repairs where the applicants require additional assistance Repair-Community or Commercial.Altemative 580.65 20.00 14.00 616.43 Modificabon or Reserve Area Designation 326.55 11.00 8.00 346.02 Ex ansion 680.40 23.00 16.00 720.89 Redesi 217.35 7.00 5.00 229.98 Applies to pending or active but not installed Minor Site Plan Change 78.75 3.00 2.00 $4.00 Reim ection 271.95 9.00 7.00 288.52 eratin Permit 170.10 1 6.00 4.00 180.67 Annual Renewal 63.00 2.00 2.00 6720 Coen lance Ins ection 103.95 4.00 3.00 111.30 NW__don WErds S fsrrvlNoydeo hs seaon Septic s onl 422.to 14.00 1 10.00 447.32 Se tic s tem lus water sample 476.70 16.00 12.00 505.86 RetesVRelns ection 217.35 7.00 5.00 229.98 On Slfe Se -" and Plavaling Subdivision Review Base Fee 652.05 22.00 16.00 692.03 Plus Per lot fee Bounds line ad'ustment or Lot Certification base review fee 255A5 9.00 6.00 271 A4 Picts Per lot fee Planned rural residential development review fee 255.15 9.00 6.00 271.04 For Subdivision Review.Boundary Line Adjustment and Per lot fee 113.40 4.00 3.00 121.09 Planned Rural Residential Develo ment Review fees Pre a Ication meetln fee 255.15 9.00 6.00 271.04 Dens exam lion review fee 162.75 6.00 4.00 177.53 Field Work for Densi Exemption Review 10920 4.00 3.00 116.04 Per Hour Buildinn Appiicatien Review: Residential-Individual OSS 1 162.75 1 6.00 1 4.00 1 173.53 1 Review after Building Permit issued is same fee Commercial-Individual OSS 326.55 11.00 8.00 346.02 Review after Buildin Permit issued,is same fee Common OSS 326.55 11.00 8.00 346.02 Review alter Buildin Pemlit issued,is same fee Revised Site Plan Review al.90 3.00 2.00 37.40 Review of resubmission before Budding Permit is issued Valid for 2 years.Future septic permit appkcabon fee wil be Soil Registration 218.40 7.00 5.00 231.00 discounted b this fee amount if submifted within 2 ears. OM WaiverNariance Application 29925 10.00 7.00 317.38 WaiverNariance Hearin 489.30 17.00 12.00 519.55 Wet season evaluation 680.40 23.00 16.00 720.89 General environmental health review fee 10920 4,00 3.00 116.47 1 Per Hour Lk-es Installer,Pu er,Operator.Monitoring&Maintenance Specialist or Technician 6BOA0 23.00 16.00 720.89 motion Monitoring&Maintenance O M&M Retest 271.95 9.00 7.00 288.52 Homeowner Authonzefion 12.60 12.97 Annual Certificate Renewal 312,60 13 00 9.00 1 400.46 DeIm ant Renewal after Janus 31 680.40 23.00 16.00 720.89 FOOD SERVICE ESTASIbXMFJ4T8 Armrpl Farads Fees ased on menu Complexity&seating-menu t edfurige,cats Cate o 1 291.90 10.00 7.00 309.25 Cate o 2 408.15 14.00 10.00 434.10 Cate o 3 687.75 23.00 17.00 729.37 With loon ,add 291.90 10.00 7.00 309.25 Separate lours area I h caterin,add 408.45 14.00 10.00 434.10 Annual Permit Issued after Se somber 1 Booed on Perms 50%of Annual Permit Fee Esq T PelmNs Low Risk Foods Limited to S ific Listed Foods Initial Event/Additional Sin a Event Same menu only Annual An Walks O n House Recumn Medium Risk Food "T' ication First Event 156.45 5.00 4.00 165.72 Not to exceed 21 da et our location Recumn Event- er location 139.00 6.00 5.00 200.72 Not to exceed 3 da a week at a sin a location Additional Event Same Menu 90.30 3.00 2.00 95.72 Not[o exceed 21 de at our location High Risk Food In Nel icetion Finn Event 156.45 5.00 4.00 165.72 Not to exceed 21 da at our location Recumn Event- er IOwtion 253.05 9.110 6.00 268.37 Not to exceed 3 de a week at a single location Additional Event Same Menu On 90.30 1.00 2.00 95.72 Not to exceed 21 da at our location Demonstration Sin Event Multi le Events-per location Permit Exem t 29AO 1.00 1.00 1 31.47 25%Reduction for 501 c J and households that meet USHHS Poverty Guidelines' Based on Permit With BoCC Resolution&backfiled with General Funds. Late Fee for Temporary Permits Additional(Paid when application is submitted less than 10 Based on Parent da rior to the event Olfw Food Faas New Establishment 253.05 9.00 6.00 268.37 Food Service Plan Review 127.05 4.00 3.00 13425 Per Hour;2 hour minimum If paying this fee AND tom mnor change of moor plan or equipment or for change of menu or style of sank.,may need to pay for Food New Omer/Change of Owner 158.55 5.00 4.00 168.07 Service Plan Review If paying this fee AND for New Omer/Change of Owner or for change of menu or style of smoke may need to pry for Food Service Plan Minor Change of Floor Plan and/or Equipment 15a.55 5.00 4.00 166.00 Review If paying this fee AND for New Ovmer/Change of Owner or for moor change of floor plan or equipment,may need to pry for Food Service Change of Menu or Style of Service 158.55 5.00 4.00 168.00 Plan Review WaiverNariance 127.05 4.00 3.00 13425 Per Hour;for review and/or approval Reo n n Fee 127.05 4.00 3.00 13425 Per Hour Mona 1r's Course 338.10 11.00 8.00 358.35 Pre enin ins ection 127.05 4.00 3.00 134.25 Per Hour Reis tan First ins ction 1a9.00 6.00 5.00 200.72 Each ins ection after first 315.00 11.00 8.00 334.85 Food Handler Card Reissue Unez ed Food Handler Card 10.00 10.00 OLI SD WASTE 1 of 2 JEFFERSON COUNTY PUBLIC HEALTH ENVIRONMENTAL HEALTH DIVISION ENVIRONMENTAL HEALTH PRIOR YEAR I CPIW PROPOSED (2023) INCREASE INCREASE 2024 FEE Add.i..I Fees and Other lnfomlation 3,56% Annraal Pemtft F- Limited Purpose Landfill 3,475.50 118.00 94.00 3,687.72 For the first 30 hours Bien assess technical rate Closed Landfill 2,622.90 89.00 63.00 2 782.18 For the first 24 hours then assess the technical rate Bioso id/Com osbd Facilities 1 33.75 42.00 30.00 1,309434 For the Post 11 hours.Men assess the technical rate Moderate Risk Facil' 1.218.00 41.00 29.00 1,291.% For the first 11 hours.then assess the technical rate Inert Waste Landfills 590.10 20.00 14.00 625.54 For Me first 5 houn Been assess the technical rate Tranfer Station 2 622.90 89.00 63.00 2,782.18 For the first 24 houn,then assess the technical rate Other Solid Waste Facditiea 390.40 MOO 22.00 94524 For the first 5 hours,Men assess Me technical rate Dro Bo7 874.65 70.00 21.00 927.74 For Me first 8 hours.Men assess Me technical rate Commercial Shootin Facilities 10920 4.00 3.00 116.17 Per Hour MateMaoua Faaa New Foci! ica1- 715.05 24.00 17.00 758.37 Exam t Facif Ins coon 54J.90 18.00 13.00 575.99 Facility Reins action e•.•n on a•t.P.cdnn +E ll SPoour for,4 hours and 5%of total cost for adtiti hoes Plan.Document and WaiverNariance Review 436.80 11.00 11.00 463.79 for TI-hnolo Fee V111TER Well Ins ection A hc.f.n Fee 260.40 9.00 6.00 271.10 Ina ection of well construction,decommission&alteration Determination of Adequate Water Supply base fee 162.75 6.00 4.00 173.53 1 Tech Assist and Document Review is billed at the hourly rate Well ins ction&Water Sam a for Loan 217.35 7.00 5.00 229.98 Well Site Ins action-Pro osed Mic water su 516,60 18.00 13.00 548.15 LI1 M ENVRONAAEHTS Water Recreation Fcltie On Pem 373.80 13.00 9.00 3%.68Sin aSwimPool era raton Sin a Swim Pool in eration for z 6 month•of Me ear 476.70 16.00 12.00 505.86 Sin e a Pool in o o oon foor<66 mmoon%off Me ear 327.60 11.00 8.00 347.32 Single a Pool m o r. nfrz nMoMe ear 476.70 16.00 12.00 505.86 Sin a Wadin Pool in o erafion for<6 monhs of th ar 270.90 9.00 Z00 287.68 Sin a Wadin Pool in erafion for 6 months of Me ear 476.70 16.00 12.00 505.69 S ra Pool or Pods in operation for<6 months of Me ear 134.40 5.00 3.00 14320 ra Pool or Pods in o eration for z 6 manMs of Me ear 203.70 7.00 5.00 216.72 Each Additional Swim.Spa,or Wading Pool(in operation for<6 m..of Me ear 80.85 3.00 2.00 86.13 Each Additional Swim.Spa,or Wading Pod(in operation for z 6 months of the year) 108.15 4.00 3.00 115.19 Reins ection 109.20 4.00 3.00 11617 Per our plus--led lab cash Plan Review 109.20 1 4.00 1 3.00 1 116.47 Per Hour YtdoorAk OAIK60 Com lance Enforcement 109.20 1 4.00 1 3.00 1 113.32 1 Per Hour Reins ction 10920 4.00 3.00 112.89 Rebuttal ication 217.35 1 7.00 5.00 224.7J -Zoe•F-n•..a•m•ewaaep-n.•12-1-ae.s•raon4-AmrwlF«md•m4 Fd•d•mourn r••a•saanMd Mtn.oram.nc•sna e..quare.nrw.M on m•Mr wars.••a.v or u.nv.rv(•eiv.aee.e.)ty er..m•ae.rM tm+•.a•mtM c•n.an.r Prk•tw•.(c P1M.7M cPrw a n•c.nwm.r Pro•ha..-us.clry Av.na•ror N uran w.a•e.mm• unt•e sat••wc.mn•m or L.aor. Th. .nnwl r.•.dluabn•M,Mrs b•c•kuabd.a l.bvn:E.cn a•m•a•n mm•e.ah worm M•.du-,nt as Al a.-.wd by ih•p•rc•M•4.rica.a•n lM CPhV•a nOOMd for tiv mono.or 8•damW r Pn<•d•rp U••dlua4n•nt d.a.Fcr•.wa nN a aunad m as m.r•.t eoMr.A a•-11 not M r.duc•d W I....n of aucn c.kuatun.Nox.r.r.I••rrcr•.w.n.ccord.n-wa-wkrYeon-1 n......d a..p•r<.nl ar p•r. lore.7-20§41Aa N.Ord.7.1815 2.5.Ord.8.16§3(M):Ord.}16§s(As_)Ord.11-15§3(A8.):Om.1 5§](A ),Ore.a.151 a(MJ;Ora.614§](Aft.A)'.Ord.2.14§2(AA.A).Ore.1.13§2(AU.A):Ore.7.12§2 IM.A).Ord.1.12§2(Aa.A),Ore.2.11 12(Aft.A): ad.-0 S 3-,1-j 4 a.1-1.ord.11-0§4.ad.5.04§2,Ord.i02§21 2 of VC: Au- Okja7ts. 8-'A9- 9.S STATE OF WASIIINGTON County of Jefferson IN THE MATTER OF A POLICY } FOR CONSIDERATION OF } FEE WAIVER REQUESTS } RESOLUTION NO. 74-95 ASSOCIATED WITH } COUNTY ORDINANCES } 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, 7F1/sR1:1-ORI,BE IT 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. +4- AP1'R( is day of , 1995. " ' 4 too r _ J� JEFFERSON COUNTY Attachment A--Resolution No. 74-45 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. 21 r U5'7 voi- Ea.;.