7-20-13 Officer Richardson
0700 shift change with officer taylor
0800 shift change with pfd
0830 patrolled island with pfd
0915 met ferry
1015 met ferry
1115 met ferry
1215 met ferry
1415 met ferry
warned resident not to have passengers standing on the bumper of a golf
cart driving down island ave... I was told by the passenger that I was rude to
have mentioned it....
1515 met ferry
1630 met ferry
1735 met ferry
dip warning on island ave
1915 met ferry
checked dpw
2015 met ferry
2115 met ferry
broke up a small beach party and asked that they put out their fire ..
after neighbors complaint
checked battery steele
2230 met ferry
checked lions club
2330 met ferry
checked american legion
Health Tip of the
Week
Salmonella in Eggs: An Unwelcome Summer
VisitorEggs and summer go together: deviled eggs, homemade ice cream, and potato salad. But, just a few hours outside of the refrigerator and your eggs can create lasting memories that you'd rather forget. This summer, make sure that eggs carrying Salmonella don't come to your next outing. Salmonella can contaminate more than poultry and eggs. It sneaks into many other foods—ground beef, pork, tomatoes, sprouts—even peanut butter. Here are six tips to make eggs and other foods safer to eat.
- Like other perishable foods, keep eggs refrigerated at or below 40° F (4° C) at all times. Buy eggs only from stores or other suppliers that keep them refrigerated.
- Discard cracked or dirty eggs.
- Do not keep eggs or other foods warm or at room temperature for more than two hours.
- Refrigerate unused or leftover foods promptly.
- Avoid restaurant dishes made with raw or lightly cooked unpasteurized eggs. Although restaurants should use pasteurized eggs in any recipe containing raw or lightly cooked eggs --such as Hollandaise sauce or Caesar salad dressing—ask to be sure.
- Consider buying and using shell eggs and egg products that are pasteurized. These are available for purchase from certain stores and suppliers.
Source: Centers for Disease Control and Prevention
