Wheelabrator updates Saugus board of health

SAUGUS – Representatives from Wheelabrator, the trash-burning facility on Route 107, went before the Saugus Board of Health Monday night for a monthly update.To help with ongoing odor problems, Plant Manager Eric Lucier said doors have been installed at the tipping floor, where garbage is first dumped when entering the plant.?They?re installed right now but we have to do some training and coordination with the truck drivers,” he said.Regional Manager Jairaj Gosine told the board he will be looking into an “operational change” to the trash-burning process, where trucks will transport trash to other facilities when the plant is full.Gosine said he?s going to write a letter for the board to review and discuss at the next meeting.With talks of a state-wide moratorium being lifted on new incineration plants, board member Pamela Harris asked if the Saugus plant could be retrofitted in the future to accommodate new technologies like gasification and plasma arc technology.These technologies heat trash to extremely high temperatures without combustion.?I do not see that as a possibility. But who knows in the future,” said Gosine.In other business, Board of Health Chairman Joseph Vinard commended Nick?s Place for making improvements after the pizza and sub shop was suspended for three days in November for health violations.?Obviously you?re under the microscope,” said Vinard. “There?s been a big improvement, but there?s still a little bit of room for some.”Over the summer, inspectors observed workers preparing food under strips of fly tape and in the fall food was found being stored at improper temperatures.Public Health Director Frank Giacalone said there were 10 violations in the latest inspection, but noted none were critical.?There were no temperature issues like we were having problems with,” said Giacalone. “General sanitation looked very good.”John Delorey, the new operations manager for Nick?s, said he thought the term “violations” was “kind of abrupt” in the latest report and noted his restaurant has come “a long, long way from where we were.”?We?ve nailed most, if not all, of the major issues,” he said. “There?s a procedure and everyone knows what?s going on. I?ve made the staff changes I needed to make,” said “Gloves are being worn, hats are being worn, clean aprons are in place. My temperature are no longer an issue. Procedures are on the walls.”Matt Tempesta can be reached at [email protected].