[ CITY OF BAYTOWN NOTICE OF MEETING CITY COUNCIL WORK SESSION THURSDAY, APRIL 9, 2026 5:30 P.M. COUNCIL CHAMBER, CITY HALL 2401 MARKET STREET, BAYTOWN, TEXAS 77520 AGENDA CALL TO ORDER AND ANNOUNCEMENT OF QUORUM ]
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I NOW CALL TO ORDER THE CITY COUNCIL WORKS SESSION ON THURSDAY, APRIL 9TH, 2026 AT 5:30 PM IN THE COUNCIL CHAMBER.
UH, BAYTOWN CITY HALL, AN ANNOUNCEMENT OF QUORUM AT 5:39 PM WE WILL START WITH CITIZEN COMMENT.
HAS ANYONE SIGNED UP TO SPEAK? MOVING
[a. Discuss proposed changes to Chapter 42 - Health and Sanitation.]
ON TO TWO A, DISCUSS PROPOSED CHANGES TO CHAPTER 42, HEALTH AND SANITATION, MR. SEAN COCHRAN.ALRIGHT, GOOD EVENING, MAYOR AND COUNSEL.
THANKS FOR TAKING THE TIME TO, UM, ALLOW US TO COME SPEAK TO YOU TONIGHT.
UM, WE'RE GOING TO BE PRESENTING THIS EVENING, UH, PHASE ONE OF TWO, UH, FOR SOME, UH, CHAPTER 42 ORDINANCE REVISIONS AND PROPOSED CHANGES FOR YOUR REVIEW.
UM, THESE CHANGES ARE GOING TO BRING US INTO COMPLIANCE WITH, UH, NEW STATE REGULATIONS AND, UH, THIS IS SORT OF SOME GENERAL HOUSEKEEPING ON SOME ORDINANCE REVISIONS AS WE WERE GOING THROUGH THE PROCESS.
SO, UM, PART OF WHAT WE'RE GONNA BE TALKING ABOUT TONIGHT, UM, IS SENATE BILL 10 0 8 AND 5 41.
THESE ARE GOING TO BE, UM, RESTRICTIONS ON FOOD PERMITS AND FEES, AND THEN ALSO SOME CHANGES TO THE CERTIFIED FOOD MANAGER REQUIREMENTS, UM, AS WELL AS SOME DEFINITIONS THAT WE NEED TO CLEAN UP IN THE ORDINANCE.
SO, UM, ONE OF THE THINGS, UM, A HOT TOPIC, UH, HAS BEEN MOBILE FOOD UNITS.
UM, WE ARE NOT GONNA BE ADDRESSING THAT IN THIS PARTICULAR PHASE.
THAT IS GONNA BE IN THE SECOND PHASE OF THE ORDINANCE.
UM, THOSE DEADLINES ARE GONNA BE COMING A LITTLE LATER IN THE YEAR.
SO WE'VE GOT A LITTLE MORE TIME TO GET OUR, GET OUR FEET UNDER US ON THAT ONE.
UM, SO, UH, WITH THAT WE HAVE A PRESENTATION FOR YOU AND I'M GONNA PRESENT, UH, MR. TIM RYAN, UH, MY RIGHT HAND AND YOUR ASSISTANT DIRECTOR OF HEALTH TO, UH, PRESENT A SLIDESHOW AND GIVE YOU ALL THE INFORMATION YOU NEED ON THE PROPOSED CHANGES.
AND WE'LL BE HAPPY TO ANSWER ANY QUESTIONS YOU HAVE AT THE END OF THAT SLIDESHOW.
GOOD EVENING, MAYOR CITY COUNCIL.
UM, AGAIN, MY NAME IS TIM RYAN.
I'M KIND OF THE NEW GUY IN THE HEALTH DEPARTMENT, BUT I VERY MUCH APPRECIATE THE OPPORTUNITY TO PRESENT TO YOU ALL FOR THE FIRST TIME.
UH, BEAR WITH ME IF I'M A LITTLE RUSTY.
I HAVEN'T DONE A LOT OF PUBLIC SPEAKING IN A WHILE, BUT WE'RE GONNA GO AHEAD AND GET STARTED HERE.
AND AS SEAN WAS DISCUSSING, THIS IS KIND OF A SYNOPSIS OF THE CHANGES THAT WE WILL BE PRESENTING TONIGHT.
UH, SO SENATE BILL 1008, UH, IMPOSED TWO DIFFERENT RESTRICTIONS THAT ACTUALLY AFFECTED PERMIT FEE SCHEDULES.
UH, THE TEXAS ADMIN CODE CHANGE THE THRESHOLDS REQUIRING AN ONSITE CERTIFIED FOOD MANAGER.
AND THEN WE ALSO HAVE, UH, A DEFINITION OF COTTAGE FOODS.
AND WE WILL GET INTO THAT KIND OF AT THE END OF THE PRESENTATION BECAUSE THAT'S A LITTLE MORE LENGTHY.
SO THE FIRST ONE, THE FEE STRUCTURE, AND THIS IS GOING TO BRING US INTO COMPLIANCE WITH THE NEW STATE MANDATES.
UM, ACTUALLY THE STATE MANDATES WENT INTO EFFECT IN SEPTEMBER, SO WE ARE CATCHING UP, UH, WHAT IT AFFECTED, IT ACTUALLY IMPOSED A MAXIMUM FEE CAP.
AND THAT FEE CAP IS BASED ON THE DEPARTMENT OF STATE HEALTH SERVICES AND WHERE THEY ARE CURRENTLY WITH THEIR FEE SCHEDULE.
SO IT'S KIND OF FREEZING THE MAXIMUM ACROSS THE ENTIRE STATE.
AND WE WILL SHOW A GRAPH IN A MINUTE AS FAR AS WHAT THAT LOOKS LIKE.
BUT WHAT'S SIGNIFICANT IS, IS IT RESTRICTED US, I THINK AS A LOT OF YOU ALREADY KNOW, IT RESTRICTED OUR PERMITTING ABILITIES, UM, AS FAR AS LOCAL GOVERNMENT GOES.
AND JUST A REALLY QUICK EXPLANATION BECAUSE IT, IT DID QUITE A FEW DIFFERENT THINGS.
IT REMOVED THE FOOD MANUFACTURERS IN THE CITY FROM BEING PERMITTED IT AS WELL, TOOK AWAY DAYCARE'S, LONG-TERM CARE FACILITIES AND TO SOME DEGREES PARTIAL PERMITTING OF, UM, OF SOME OF THE HOSPITALS AS WELL.
AND THE REASON WHY IS THE VERBIAGE IS IF THEY ARE ALREADY PERMITTED BY THE STATE FOR ANOTHER REASON, WE CAN'T PERMIT THEM AS A FOOD SERVICE FACILITY.
AND SO ALL OF THOSE HAVE ALREADY BEEN PERMITTED BY THE STATE.
SO THE HEALTH AND HUMAN SERVICES PERMITS ALL OF THE MEDICAL FACILITIES AND DAYCARES AS A WHOLE.
SO WE CAN'T GO IN AND DO BASICALLY A SEPARATE PERMIT ON THEM.
UH, WHAT THAT LOOKS LIKE AT THE NUMBERS IS BASICALLY WE'RE GOING TO LOSE ABOUT 60 TOTAL, UH, AS FAR AS OUR INVENTORY, OUR PERMITABLE INVENTORY FROM THE TOTAL OF THE 5 34 THAT WE HAD.
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ACTUALLY PRETTY SUBSTANTIAL.UM, AND YOU BREAK IT DOWN BY THE NUMBERS.
THIS IS THE GRAPH AND THIS IS WHAT WE ARE PROPOSING.
YOU'LL SEE THE DEPARTMENT OF STATE HEALTH SERVICES, UH, THEIR BRACKET IS AT THE BOTTOM.
SO THAT IS THE TOTAL THRESHOLD AND WHAT THE PERMIT FEE CAP HAS BEEN LOCKED AT.
THE NEXT DATA SET ABOVE THAT IS WHERE WE CURRENTLY ARE UNDER ORIGINAL BAYTOWN.
AND YOU CAN SEE HOW WE STACK UP THERE.
AND THEN THE NEXT, THE THIRD ONE UP, THAT IS THE PROPOSAL THAT WE ARE PROPOSING THAT WE SWITCH OUR PERMIT FEES TO.
NOW YOU WILL SEE MOST OF THE ONES ABOVE THAT.
THAT WAS A SLIGHT SURVEY THAT I DID.
UH, IT WASN'T REALLY OFFICIAL.
I JUST LOOKED UP ON THEIR WEBSITES WHERE THEY WERE CURRENTLY AT.
AND YOU'LL SEE THAT MOST OF THEM, UH, THEY PRETTY MUCH WENT TO THE TOP THRESHOLD.
THEY'RE PRETTY MUCH AT THE CAP.
AND WHAT YOU START TO SEE WHENEVER YOU LOOK AT OTHER CITIES ACROSS THE BOARD, IS IT, IT'S A HIGH PERCENTAGE THAT HAVE GONE STRAIGHT TO THE FEE CAP.
UH, WHENEVER I CAME IN ABOUT SEVEN, EIGHT MONTHS AGO, TONY HAD ALREADY STARTED ALL OF THE WORK, ALL OF THE NUMBERS, AND HE WAS VERY COMFORTABLE WITH THE PROPOSAL.
SO THOSE ARE THE ORIGINAL NUMBERS OF THE PROPOSED BAYTOWN THAT THEY COVERED BASICALLY OUR ADMINISTRATIVE FEES AS WELL AS HOW MUCH IT COSTS PER HOUR FOR A STAFF MEMBER TO GO OUT AND DO AN INSPECTION AND THEN HANDLE ANY OF THE ADMIN AFTER THAT.
AND SO THAT'S WHY WE WENT WITH BASICALLY A MODEST INCREASE.
UH, WHICH AT THE SAME TIME, JUST TO GIVE YOU A BREAKDOWN, UH, WITH ALL OF THE INVENTORY THAT WE WILL BE LOSING BECAUSE OF THE STATE REQUIREMENTS, THAT INCREASE WOULD AMOUNT TO 38,000 IN INCREASED REVENUE ABOVE WHAT WE CURRENTLY INTAKE.
AND SO RIGHT NOW, WHAT WE ARE PROPOSING, AND I, I'D REALLY LIKE TO KIND OF GET A LITTLE BIT OF FEEDBACK.
UH, YOU CAN SEE BASED ON THE DATA SETS WHERE WE SIT IN RELATION TO A LOT OF OTHER LOCAL MUNICIPALITIES, WE DO FEEL LIKE THE PROPOSAL, THE MODEST PROPOSAL WOULD BE ACCEPTABLE.
BUT WE'D ALSO LIKE TO GET YOUR OPINION AS FAR AS IS IT SOMETHING THAT WOULD YOU FEEL IT WOULD BENEFIT IF WE WERE TO ENTERTAIN THE NOTION OF GOING TO THE FEE CAP LIKE SOME OF THE OTHER CITIES HAVE DONE? UM, QUICK QUESTION.
WHAT CONSTITUTES LOW RISK? HIGH RISK, MEDIUM RISK? UH, THERE ARE MULTIPLE FACTORS INVOLVED IN IT AND, AND IT ACTUALLY GETS A LITTLE BIT INTERESTING, WHICH IS WHY THE CITIES THAT ARE UP THERE ARE THE ONES THAT I CHOSE MM-HMM
BECAUSE OTHER CITIES HAVE A MYRIAD OF BREAKDOWN OF, OF HIGH RISK, LOW RISK.
SO FACTORS INVOLVED WOULD BE THE AMOUNT OF STAFF THAT ARE ACTUALLY, OR ACTUALLY HAVE HANDS-ON FOOD.
UM, THE FOOD IS, UH, POTENTIALLY HAZARDOUS FOOD.
IT IS, HAS TO BE HELD AT CERTAIN COOL TEMP COOL TEMPERATURES OR HOT TEMPERATURES AFTER COOKED.
UM, ALL OF THOSE FACTORS ARE PUT INTO PLACE.
SO JUST TO GIVE YOU KIND OF A BOTTOM THRESHOLD, A LOW RISK, THEY WOULD BE DEALING WITH PREPACKAGED FOODS.
AND SO IT WOULD GO ALL THE WAY UP TO EXTENSIVE COOKING, UM, COOLING MIZING PLATE THINGS WHERE THERE ARE MORE OPPORTUNITIES INVOLVED IN THE PROCESS WHERE SOMEONE COULD GET SICK BECAUSE OF IT.
QUESTIONS OR COMMENTS? ADD ONE.
SO, SO LOOKING AT THE FEES, YOU, YOU KNOW, YOU SAID YOU'RE COVERING, YOU KNOW, WE, THIS, THIS IS ALWAYS GONNA BE MY, MY HOW I'M GONNA FEEL IS WE NEED TO COVER THE COST FOR PAYROLL PLUS THE BURDEN, WHICH IS GONNA BE ABOUT HALF THE COST.
SO IF IT'S $10, IT'S $15 THAT WE'RE ACTUALLY HAVING TO COVER.
IF IT'S $10 FOR AN HOUR, WE NEED TO COVER THE VEHICLE TIME, THE FUEL, THE ADMINISTRATIVE AND EVERYTHING.
UM, IF SOMEONE'S GOING OUT THERE TO GET A PERMIT AND IT'S, THE PROPOSED IS 400, I'M JUST SAYING THE LOW RISK IS $200.
I'M GONNA TELL YOU RIGHT NOW, THAT'S NOT COVERING ANY, THAT'S NOT COVERING OUR COST.
IT REALLY IS NOT COVERING OUR COST.
UM, THAT FOR ME AND, AND I GET IT, AND WE'RE PEOPLE, WHEN YOU'RE DOING BUSINESS, YOU KNOW THAT THERE'S GONNA BE FEES.
UH, AND IF OTHER CITIES, IF WE'RE RIGHT IN THE OTHER CITIES, I GET, YOU KNOW, YOU DON'T WANT TO BE THE HIGH DOLLAR GUY, BUT WE'RE ALSO AT A POINT WHERE WE GOTTA COVER OUR COSTS AND WE'RE NOT, WE'RE NOT SUBSIDIZING THE BUSINESS FOR THAT COST.
AND, AND THAT, SO FOR ME, I'M OKAY WITH GETTING NEAR THE THRESHOLD BECAUSE WE'RE LOSING, WE'RE LOSING REVENUE AND WE GOTTA FIND A WAY TO COVER OURSELVES.
'CAUSE WE, I GET THE AVERAGE CITIZEN, THE HOUSEHOLD, THE HOME.
BUT THE, THE BUSINESS IS A DIFFERENT STORY.
DOES $200 COVER THAT COST ACCORDING TO THE CALCULATIONS FROM THE PREVIOUS DIRECTOR? HE WAS CONFIDENT THAT IT WOULD COVER THE COST.
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THERE'S NOT GOING TO BE, TO BE HONEST, IT'S NOT GOING TO BE A LOT OF WIGGLE ROOM OBVIOUSLY INVOLVED IN THAT.AND THERE ARE OTHER OTHER FACTORS INVOLVED IN IT THAT MIGHT NOT HAVE BEEN TAKEN INTO ACCOUNT AT THE SAME TIME.
UM, AND JUST TO GIVE YOU THAT INFORMATION AS WELL, SO I GAVE YOU THE 38,000.
IF WE WENT TO THE, THE PROPOSAL, IF WE WENT TO THE MAXIMUM FEE CAP, THAT WOULD BE A REVENUE OF 108,000.
SO WHAT'S THE GENERALLY WHEN THEY'RE GONNA GO DO A PERMIT, WHEN THEY'RE GONNA GO DO AN INSPECTION, HOW LONG ARE THEY THERE ON AVERAGE? AN HOUR.
THAT'S WHAT BASICALLY WHAT WE RATE THAT AT.
THAT'S WHAT HIS CALCULATIONS WERE.
AN HOUR AND $30 AN HOUR IS GONNA BE, THAT'S $45 FOR THAT HOUR.
PLUS THE, THE TRUCK, THE INSURANCE, THE FUEL FUEL.
THEN YOU'RE GONNA, THEN HE IS GOTTA GO BACK TO DO ANOTHER HOUR, HOUR AND A HALF WORTH OF PAPERWORK.
SO HE IS AT A HUNDRED DOLLARS ALREADY AND YOU HAVEN'T EVEN PUT IN THE FUEL THE TRUCK OR THE INSURANCE TO COVER HIM, THE TRUCK, THE INSURANCE TO COVER HIM PAYROLL WISE.
THOSE ARE A LOT OF THE ANCILLARIES THAT YEAH, I, I BELIEVE THAT.
AND IT'S NOT NECESSARILY TAKEN HOLISTICALLY LIKE THAT.
YOU MENTIONED THE CAP A COUPLE OF TIMES.
WHAT IS THE CAP? SO THE CAP THAT'S THE BOTTOM.
IS THAT THE DHS? THAT WAS TWO 50.
SO, SO THE DSHS IS THE CAP? THAT'S CORRECT, YES SIR.
THAT I'M, I MAY HAVE MISSED THAT, BUT YEAH, NO PROBLEM.
OKAY, SO THAT WAS ONE OF MY QUESTIONS.
UM, BUT ALSO IF, IF IT IS PREPACKAGED AT THE LOW RISK, UM, HOW MANY OF THOSE HAVE BEEN PREPACKAGED OR HOW MANY OF THE IDENTIFIED CENTERS OR BUSINESSES OPERATE WITHIN THE PREPACKAGED? BECAUSE IF IT'S NOT THAT MANY AND WHAT'S THE DIFFERENCE BETWEEN STAFF TIME AT THE LOW RISK PREPACKAGED? WE'RE, WE'RE THINKING ABOUT MAYBE GOING TO THE MAX WHERE WE MAY NOT NEED TO GO TO THE MAX.
LOW RISK IS THE LOWEST AMOUNT OF OUR INVENTORY.
AND SO THEY'RE SITTING RIGHT ABOUT SEVEN TOTAL FACILITIES.
SEVEN OF THE 37 OF THE 543 THAT WE CURRENTLY HAVE.
SO ONLY SEVEN OF THOSE ARE AT LOW RISK? YES, MA'AM.
SO BASICALLY, AND AND TO ELABORATE ON THAT QUESTION A LITTLE BIT, THAT MEANS THAT BY AND LARGE WE'RE SPENDING MORE TIME ON OUR INSPECTIONS DUE TO THE FACT THAT THEY ARE NOT, LET'S SAY THE EASY INSPECTIONS.
SO A HIGH RISK IS GONNA TAKE A LOT LONGER THAN AN HOUR.
TAKE A COUPLE HOURS TO GET THAT.
'CAUSE YOU GOTTA LOOK AT FISH CHICKEN COOKING TIMES.
YOU GOTTA CHECK TO MAKE SURE THAT THEY'RE CLEAN.
YOU GOTTA CHECK TO MAKE SURE THEY'RE KEPT WITHIN, WITHIN THEIR DATES, KEPT WITHIN THE COOL OF THE FREEZER.
YOU'RE DOING A WHOLE LOT MORE THAN, SO YOU'RE ABOUT AN HOUR ON A LOW RISK AND PROBABLY ABOUT THREE TO FOUR HOURS ON A HIGH RISK.
I'D SAY ABOUT TWO HOURS ON A HIGH RISK.
OUR, OUR INSPECTORS ARE PRETTY GOOD.
SO YEAH, THAT'S WHY I'D SAY, YOU KNOW, I'M OKAY WITH THE MAX 'CAUSE IT NEEDS TO COVER OUR COST.
UH, I'M, I'M WITH, UH, MY COLLEAGUE THAT, UH, WHILE, YOU KNOW, SOME OF THOSE ANCILLARIES AREN'T COVERED AND THE AMOUNT OF WORK THEY'RE DOING, I WOULD LIKE TO SEE SOME OF THOSE HIGH RISK, YOU KNOW, FULLY COVERED TO THE MAX FOR, TO, YOU KNOW, AS CLOSE TO THE THRESHOLD AS EXACTLY AS POSSIBLE.
AND SO, I MEAN THAT'S, THAT IS THE POINT.
I THINK YOU ALL ARE ACTUALLY SAYING THE SAME THING THAT'S ON A LOT OF OUR MINDS IS THAT YES, WE'RE NOT NECESSARILY IN IT TO MAKE THE MONEY PER SE, BUT WE DO NEED TO TAKE INTO ACCOUNT ALL OF THE EXPENDITURES THAT ARE INVOLVED IN IT.
IS MAYOR FOLLOW UP, UH, IS THIS A, A ONE TIME FEE? SO IT'S, OR HOW OFTEN DO BUSINESSES PAY THESE PERMIT FEES? WELL, THE PERMITS ARE ONCE A YEAR.
BUT THEY WILL GET QUARTERLY INSPECTIONS THROUGHOUT.
SO THE INSPECTIONS, THE INSPECTIONS ARE PROPOSED AT, JUST TO BREAK THE NUMBER DOWN REAL FAST.
SO THE INSPECTIONS ARE ABOUT ONE 20.
AND THAT IS PAID QUARTERLY AND THEN YES, MA'AM.
THE, UM, THESE NEW PRO PROPOSED FEES WOULD BE PAID ANNUALLY? YES, MA'AM.
KIND OF TRYING TO GET YOUR TOTAL STAFF AND WITH THE FEES THAT YOU, THAT WE GO, IF WE GO WITH THE, THE THE, THE MAXIMUM AMOUNT, IS THAT GONNA COVER PAYROLL? IS THAT GONNA COVER YOUR BUDGET FOR THE YEAR? OR HOW MUCH WOULD WE BE SU END UP SUBSIDIZING THAT? THAT WOULD, I, I
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WOULD FEEL VERY COMFORTABLE IN SAYING THAT.EVEN LOOKING AT THE ANCILLARIES, I BELIEVE THAT WE WOULD BE COVERING IT AND THAT, THAT'S THE WHOLE GOAL IS THE FEES NEED TO COVER YOUR, YOUR BUDGET.
AND, AND THAT'S, THAT'S, THAT'S THE GOAL ON THAT PART BECAUSE WE, WHEN WE GO EVERY YEAR, WE'RE SAYING, HEY, WE HAVE TO FIND PLACES TO TRIM THE BUDGET BECAUSE OF THE NO NEW REVENUE RATE, THE ISSUES WE'RE DEALING WITH.
IF THE FEES ARE COVERING IT, IT'S EASY FOR ME TO SAY, HEY, THE FEES ARE COVERING YOURS.
THAT'S, THAT'S THE GOAL IS WHERE I DON'T HAVE TO PULL FROM SOMEWHERE TO COVER THE COVER THAT BECAUSE WE'RE SUBSIDIZING A BUSINESS'S FEES.
AND THAT'S COMPLETELY UNDERSTANDABLE.
ANYONE ELSE? YEAH, I'M, I'M CONFUSED.
SO YOU'RE SAYING THAT YOUR COMMENT BASED ON MY COLLEAGUE'S COMMENTS IS THAT IF WE WENT TO THE CAPS FOR THE DSHS CAPS, 7 73 FOR A HIGH RISK, FIVE 15 FOR A MEDIUM AND 2 58 FOR LOW, THAT THOSE PERMIT FEES WOULD COVER YOUR BUDGET? NOT 100%, NO, SIR.
YOU'RE VERY AWARE OF THE BUDGET.
NOWHERE CLOSED DEFINITELY WOULDN'T COVER THE ENTIRE, BUT IF WE'RE LOOKING AT, IF WE'RE LOOKING AT, SORRY, DAY TO DAY BREAKDOWN OF THE OPERATION.
THAT, THAT'S A DIFFERENT STORY.
THAT'S A TOTAL DIFFERENT CONCEPT.
SORRY, THE BUDGET TO COVER, TO DO THIS, THIS DO THE INSPECTIONS.
THAT WAS THE WAY THAT I WAS INTERPRETING IT.
I THINK WE WERE ON THE SAME PAGE, BUT THE WAY I SAID IT PROBABLY DIDN'T.
YEAH, THE, I THINK THE PROPOSAL IS, IS, I'M NOT SURE WHEN THE LAST TIME WE ACTUALLY RAISED FEES, BUT IT'S, IT'S BEEN A WHILE.
SO THE PROPOSAL IS, IS PROBABLY IN TUNE WITH HOW WE NORMALLY RAISE FEES, KIND OF, AGAIN, WE'RE NOT OUT TO MAKE MONEY, BUT WE DO NEED TO COVER SOME OF THE HARD COSTS.
UH, AND I AGREE WITH MY COLLEAGUE ON THAT.
UM, I COULD SEE WHERE, YOU KNOW, MAYBE SOME, SOME ADJUSTMENTS TO THE, UH, HIGHER RISK.
'CAUSE WE DO SPEND MORE TIME WITH THOSE FOLKS.
WE TYPICALLY GET MORE COMPLAINTS ON THE HIGHER RISK FACILITIES, RESTAURANTS THAT CAUSE Y'ALL TO GO DO MORE THAN JUST ROUTINE INSPECTIONS.
SO I CAN SEE MAYBE BUMPING THAT, THAT FEE UP A LITTLE BIT.
I THINK THE, THE MEDIUM AND LOW IS PROBABLY, UH, RIGHT ON TARGET.
THE HIGH RISK MAY BE A LITTLE LOW IN MY OPINION.
I THINK WE NEED TO RECOVER AN EQUITABLE AMOUNT OF THE, THE COST FOR THE INSPECTIONS.
UM, BUT YEAH, IT'S, IT'S BEEN A WHILE SINCE WE RAISED FEES, SO I, I THINK IT'S TIME, TIME DUE.
UM, AND EVEN AT, EVEN AT MOVING IT UP TO $500 FOR A, A HIGH RISK FACILITY, UH, I HAD IT ONCE EXPLAINED WHEN I WAS ON THE OTHER SIDE OF THE, THE DIOCESE THAT, UH, FROM A RESTAURATEUR THAT THAT'S LESS THAN A COST OF ONE ICED TEA A DAY.
SO, SO IF YOU START LOOKING AT IT THAT WAY, IT'S GOING OKAY, WELL THAT'S, THAT'S PRETTY, PRETTY CHEAP.
I DO APPRECIATE THE FEEDBACK ON THAT ONE.
TIM, DO YOU MIND IF I SEEK CLARITY REAL FAST, SIR, BEFORE WE MOVE ON FROM THIS FEE STRUCTURE? UM, THERE WAS A LOT OF DISCUSSION AROUND THE FEE STRUCTURE.
UH, WE HAD TWO MEMBERS THAT WERE OKAY WITH MAXING IT OUT.
THERE WAS A MEMBER, UM, THAT LIKED THE PROPOSED BAYTOWN ON THE GRAPH HERE, THE 4, 4 40, UH, 360 AND 200.
HOWEVER, WITH FOUR 40 GOING UP TO MAYBE 500 OR FIVE 15.
AND THEN THERE WAS ANOTHER MEMBER THAT DISCUSSED, UM, UH, THE LOW RISK HAVING A, A, MAYBE A MODIFIED FEE.
AND SO I'M SEEKING CLARITY FROM THE COUNCIL ON THE DIRECTION SO THAT THE TEAM CAN SETTLE ON NUMBERS THAT WE NEED TO WORK WITH.
UH, I'M, I'M WALKING AWAY WITH, UM, WE NEED TO RAISE IT ALL.
UM, MAX, THAT'S WHAT I TOOK FROM IT.
OKAY, WE'LL GO AHEAD AND MOVE ON.
UH, AS WAS ALREADY STATED, THESE ARE REALLY HOUSEKEEPING ITEMS. UH, THE CHANGES IN THE ORDINANCES, WERE PRETTY MUCH CUT AND PASTED FROM THE NEW STATE LAWS JUST TO KEEP EVERYTHING ALL IN LINE.
AND SO THE NEXT ONE IS THE ADOPTION OF STATE RULES.
AND SO WHAT WE ARE DOING, IF YOU LOOK AT THE CURRENT ORDINANCE, WE CALL OUT A LOT OF VARIOUS LINE ITEMS WITHIN THE HEALTH AND SAFETY CODE, WHICH IS GOOD, BUT IF YOU LOOK ACROSS THE BOARD NOW, THINGS ARE BECOMING MORE STREAMLINED AND MORE EASIER FOR PEOPLE TO UNDERSTAND WHAT THEY ARE ADHERING TO, IF THAT MAKES SENSE.
AND AT THE SAME TIME, IT HELPS THE INSPECTORS TO UNDERSTAND AND BE MORE EFFICIENT WHENEVER THEY GO IN AND DO THE INSPECTIONS.
AND SO WHAT WE ARE PROPOSING IS WE ARE REMOVING THE SECTIONS OF THE TEXAS ADMINISTRATIVE CODE THAT ARE STATED IN THE ORDINANCE AND THEY ARE NO LONGER IN USE FOR
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MOST OF THE REASON IS IS BECAUSE WE CAN'T PERMIT THOSE PEOPLE OR WE DON'T HAVE ANY BASIC JURIS JURISDICTION OVER THEM.SO WE'RE GONNA REMOVE THAT FROM THE ORDINANCE.
AND THEN WE ARE ADDING THE CURRENT FDA FOOD CODE, WHICH IS THE 2022 VERSION.
AND SO WE WILL BASICALLY BE CITING BOTH THE TEXAS FOOD ESTABLISHMENT REGULATIONS AND THE FDA FOOD CODE, WHICH YOU WILL SEE BASICALLY ACROSS THE BOARD IN THE STATE IN MOST AREAS.
MOST LOCAL GOVERNMENTS ARE ADOPTING IT AS WELL AS OF COURSE THE STATE AND THE COUNTIES HAVE ALREADY ADOPTED IT.
ANY QUESTIONS ABOUT THAT? OUTSTANDING.
MOVING ON FOOD MANAGER CERTIFICATION.
AND SO THIS WAS UPDATED A LITTLE WHILE BACK.
THIS WASN'T ACTUALLY OUT OF THE LAST LEGISLATIVE SESSION.
UH, WHAT OUR CURRENT ORDINANCE READ WAS THAT A FOOD MANAGER, A CERTIFIED FOOD MANAGER ONLY HAD TO BE ON STAFF AND PRESENT IF THEY HAD SIX OR MORE EMPLOYEES WORKING AT THE SAME TIME.
AND SO WHAT THEY DID WAS THEY CHANGED THAT AND THEY SAID, NO, THAT'S NOT AN OPTION ANYMORE.
AS LONG AS THEY ARE OVER A LOW RISK, THEY HAVE TO HAVE A CERTIFIED FOOD MANAGER ON STAFF AT ALL TIME DURING BUSINESS HOURS.
AND OF COURSE YOU CAN SEE HOW FOR SAFETY PURPOSES, THIS IS A GREAT IDEA.
UM, IT WAS VERY GOOD THAT THEY CHANGED THIS IN THE CODE AND SO WE'RE JUST UPDATING THE ORDINANCE TO REFLECT THAT QUESTIONS.
WHAT ARE THE QUALIFICATIONS FOR A FOOD MANAGER? I'M SORRY SIR.
QUALIFICATIONS FOR A FOOD MANAGER, THEY TAKE A COURSE, UM, LITTLE UNDER A WEEK OR SO AND THEN HAVE TO TAKE AN EXAM AND GET THEIR CERTIFICATION ON IT.
IT'S IN FOOD SAFETY, A LITTLE BIT OF MANAGEMENT.
UM, BUT IT FOCUSES MOSTLY ON FOOD SAFETY.
MY DAUGHTER WORKS FOR A RESTAURANT AND EVERY, EVERY EMPLOYEE HAD TO TAKE IT.
THEY MADE EVERY EMPLOYEE DO IT AND PRINT OUT THE CERTIFICATION.
AND IT ALSO SPECIFIES THAT EVERYONE ELSE WHO IS INVOLVED IN THE FOOD HAS TO HAVE THE FOOD HANDLER CERTIFICATION.
ALL OF THAT HAS TO BE KEPT IN A BINDER AND BE AVAILABLE FOR THE INSPECTOR TO BE ABLE TO SEE.
OR ANYBODY WHO COMES IN THERE COULD ASK FOR THAT AS WELL.
SO BASICALLY EVERYBODY WHO IS HANDLING THE FOOD BEFORE IT COMES TO THE PERSON PURCHASING IT WOULD HAVE SOME SORT OF TRAINING AND CREDENTIAL FOR THAT.
AND THE LAST ONE THAT WE'RE GOING TO DO TONIGHT IS COTTAGE FOODS.
SO THIS WAS, THIS WAS AN INTERESTING LAW AND, AND THIS IS THE FIRST TIME I PUT MY OPINION IN ON THIS, UM, THAT CAME OUTTA THE LAST LEGISLATIVE SESSION.
AND I SAY INTERESTING BECAUSE EVERYONE HAS SOMETHING TO SAY ABOUT IT WITH GOOD REASON.
UH, WHAT WE HAVE DONE, AND THIS IS ABSOLUTELY A CUT AND PASTE FROM THE LAW BECAUSE IT GOT A LITTLE BIT TRICKY.
SO THE EASIEST WAY WAS TO GO AHEAD AND ENSURE THAT WE SAID THE EXACT SAME VERBIAGE THAT THE LAW SAID.
UM, THE COTTAGE FOOD DEFINITION, WHICH WAS CHANGED, WAS HELD WITHIN OUR FARMER'S MARKET ORDINANCE.
AND I WANNA BE VERY CLEAR WITH THIS, WE MADE NO CHANGES TO THE FARMER'S MARKET ORDINANCE WHATSOEVER.
ALL OF THAT STAYS EXACTLY AS IT IS VERBATIM.
UH, WE JUST CHANGED THE PERTINENT INFORMATION AS FAR AS THE COTTAGE FOOD LAW AND SPECIFICALLY WHAT THEY CHANGED WAS IT DEFINES WHAT THE COTTAGE FOOD PRODUCTION OPERATOR IS, AS WELL AS IT ALSO ADDS FOOD ITEMS TO THE ALLOWED LIST.
SO JUST ABOUT THREE OR FOUR ITEMS TO THE ALLOWED LIST FOR COTTAGE FOOD.
SO ORIGINALLY FOOD THAT, UH, FOOD WAS TIME TEMPERATURE CONTROL FOR SAFETY.
SO TCS FOODS, THEY ACTUALLY REPLACED THAT WITH POTENTIALLY HAZARDOUS FOODS.
THE DEFINITION IS PRETTY MUCH EXACTLY THE SAME.
IT IS JUST, THERE'S A DIFFERENT WAY THAT THEY REFER TO IT.
AND THEN IT SPECIFIES THAT COTTAGE FOOD PRODUCTION OPERATORS ACTUALLY AS WELL AS VENDORS, THOSE OPERATIONS ARE EXEMPT FROM OUR PERMITS AND FEES.
SO BASICALLY THE INTENTION OF THE LEGISLATURE WAS TO ALLOW HOME COOKS TO BE ABLE TO COOK AND SELL THEIR FOOD WITHOUT ANY REGULATION.
UM, ENOUGH FOR YOU FOR THE STATE.
STATE, WHERE DO EGGS FALL IN UNDER THIS, I'M SORRY, EGGS OR EGGS, UM, CONSIDERED ON THE ALLOWED LIST OF FOODS.
AND I'M ASKING BECAUSE I'M GETTING A LOT OF PHONE CALL.
UM, IT'S BASICALLY A LOT OF THE SAME ITEMS THAT HAVE ALWAYS BEEN ON THE LIST.
UM, THEY'RE BAKED GOODS THAT ARE NOT POTENTIALLY HAZARDOUS, NO MEAT PRODUCTS WHATSOEVER.
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A LOT OF THINGS THAT YOU WOULD SEE FROM HOBBYISTS WITH THE EXCEPTION OF THE EGGS.SO POULTRY AND POULTRY PRODUCTS ARE NOT ON THE LIST TO ANSWER YOUR QUESTION DIRECTLY.
UM, THEY'VE ADDED A DEFINITION BECAUSE ORIGINALLY IT SAID PICKLES, BUT NOW IT'S PICKLED FRUIT VEGETABLES AND IT GIVES AN ACTUAL PH VALUE THAT IT HAS TO BE REQUIRED AT.
THEY ADDED IN PLANT-BASED ACIDIC ACIDIFIED, CANNED FOODS, SO YOUR CANNED VEGETABLES AND THINGS, FERMENTED VEGETABLE PRODUCTS AND FROZEN RAW AND UNCUT FRUIT AND VEGETABLES.
SO THOSE WERE ADDED TO THE ORIGINAL LIST THAT WE HAD ALREADY HAD ALREADY IN THE ORDINANCE? YES, MA'AM.
AND, AND JUST FOR CLARIFICATION.
UM, COTTAGE FOODS ARE THOSE THAT, ONCE AGAIN, YOU COOK FROM, FROM HOME AND YOU GO AND SELL LIKE AT OUR TOWN SQUARE.
BUT DOES THAT ALSO INCLUDE THE, UM, THE FOOD VENDORS, LIKE AT OUR FESTIVALS? NOT NECESSARILY BECAUSE THEY STILL HAVE TO, THEY WOULD HAVE TO ONLY SERVE THE FOODS OR PRODUCE THE FOODS THAT ARE ON THIS LIST SPECIFICALLY.
AND MOST OF THE TIME WITH YOUR FOOD VENDORS, THEY HAVE TO COOK THEIR ON SITE.
SO THAT ALREADY TAKES THEM OUT OF THE EQUATION AS FAR AS THIS ORDINANCE GOES.
AS WELL AS A LOT OF THEM ARE, ARE DOING MEATS, SAUSAGES, BARBECUE, THINGS LIKE THAT.
THOSE ARE COMPLETELY OUT OF THIS ORDINANCE.
THEY HAVE NOTHING TO DO WITH THAT.
SO THO THEY WOULD STILL BE COMPLETELY UNDER OUR JURISDICTION.
ANY QUESTIONS? ALRIGHT, WELL, I REALLY DO APPRECIATE YOUR TIME AS WELL AS YOUR FEEDBACK THIS EVENING.
IT, IT WAS GREAT PRESENTING TO YOU FOR THE FIRST TIME.
DID ANYBODY TELL ME THE INITIATION HAS TO GET DONE? NO, SIR.
[b. Receive the Envisio Quarterly Report.]
ARE GOING ON TO TWO B.RECEIVE THE INVISIO QUARTERLY REPORT.
AS YOU CAN SEE, I'M A LITTLE BIT OUT OF WHAT YOU MAY SEE AS NORMAL COUNSEL DRESS CODE, BUT WE DID HAVE A, UH, UNPOPULAR OPINION BATTLE TODAY AND I REALLY TRIED FOR TAYLOR SWIFT.
TODAY WE ARE GOING TO TALK ABOUT OUR INVISIO PUBLIC.
CAN, CAN YOU TELL THE COUNCIL WHO M**K JAGGER IS? SHE DID NOT KNOW WHO M**K JAGGER WAS.
UM, YOU REALLY ARE GONNA CALL ME OUT LIKE THAT?
LISTEN, I HAVE BEEN IN SCHOOL.
I HAVE LEARNED THE ERROR OF MY WAYS.
HOW OLD IS SHE TO NOT KNOW MIKE JACK.
WHAT DO YOU THINK? I KNOW, I'M SO SORRY.
THIS IS WAY MORE IMPORTANT THOUGH.
LET'S TALK ABOUT, LET'S TALK ABOUT THE PERFORMANCE DASHBOARD.
OUR PERFORMANCE DASHBOARD HAS BEEN LIVE ABOUT SIX MONTHS NOW, AND IT IS HOUSED ON OUR AXIS WEBSITE.
WHEREAS, UH, WE PUT ALL OF OUR INFORMATION AND DOCUMENTS, UH, TO SHOW OUR ACCOUNTABILITY AND TRANSPARENCY TO OUR COMMUNITY.
AND SO ONCE YOU LAND HERE, YOU CAN END UP AT OUR INVISIO PERFORMANCE DASHBOARD.
SO AS A REMINDER, WE HAVE CATEGORIZED OUR CORE SERVICES INTO THESE FOUR BUCKETS.
WE HAVE SERVICE, DELIVERY, CUSTOMER EXPERIENCE, EMPLOYEE EXPERIENCE, AND COMPLIANCE.
AND SO EACH QUARTER WE ADD TO AND EXPAND ON THE INFORMATION THAT WE HAVE HERE.
UH, YOU HAVE BEEN RECEIVING MONTHLY REPORTS, UH, FROM INVISIO THAT, UM, PULL UP ALL OF THE NARRATIVES AND THE INFORMATION THAT THE DIRECTORS ARE PUTTING IN THERE.
BUT INSTEAD OF ME JUST REPORTING THAT RIGHT BACK TO YOU THIS QUARTER, I THOUGHT WE'D HAVE A LITTLE BIT OF FUN WITH IT.
AND INSTEAD OF ASKING YOU ALL QUESTIONS, I'M GONNA PUT JAY ON THE SPOT AND ASK HIM QUESTIONS.
I WANNA HIGHLIGHT THE WAY THAT WE USE THIS TOOL.
THE PLATFORM IS GREAT AND IT'S, IT'S A PLACE FOR ALL OF OUR METRICS TO BE IN ONE PLACE, BUT IT IS JUST A TOOL TO START CONVERSATIONS.
SO WITH THAT, UM, I'M GONNA FLIP IT OVER TO JAY.
SO AS YOU LOOKED AT OUR INVISIO REPORTS THE LAST THREE MONTHS, AS YOU LOOK THROUGH INVISIO EVERY MONTH, WHAT STOOD OUT TO YOU FROM THIS LAST QUARTER? UM, SO FOR ME, AS I'M LOOKING AT THINGS, IT'S, WE'RE STARTING TO SEE THAT THE BASELINE DATA IS REALLY STARTING TO PAINT PICTURES ON THE WIDGETS THAT ARE BEING DEVELOPED, UH, THROUGH THE ORGANIZATION, RIGHT? UM, FOR THE CITIZENS.
OUR CORE SERVICES ARE GETTING THE THINGS TO YOU EACH AND EVERY DAY THAT ARE, THAT CITIES SHOULD DO AND NOT THE, NOT THE EXTRA ICING OR THE, UH, THE EXTRA PIECES.
AND, AND WE TRY TO CAPTURE THAT TO SEE IF WE ARE MEETING BENCHMARKS, IF WE ARE, UH, DOING WELL WITH HOW WE, WITH OUR SERVICE DELIVERY.
AND RIGHT NOW IT'S REALLY STARTING TO PAINT A, A, A VERY GOOD PICTURE BECAUSE THE DASHBOARDS ARE SHOWING A TREMENDOUS AMOUNT OF DATA AND THE DEPARTMENTS
[00:30:01]
ARE DOING VERY WELL ON MEETING THEIR, THEIR BENCHMARKS.AND THAT'S SOMETHING THAT STOOD OUT AND I'M VERY HAPPY ABOUT IT.
SO AS YOU'RE GOING THROUGH, IS THERE ANY SPECIFIC METRICS YOU WANNA CALL OUT OR CORE SERVICES THAT YOU'RE HAPPY TO SEE? UM, YEAH.
DO YOU KNOW WHAT THE GOOD, THE BAD AND THE UGLY IS? YES.
DON'T DO THIS TO ME RIGHT NOW.
UM, NO
AND I'M GONNA START A, I'M GONNA ACTUALLY TALK ABOUT A, A DATA PIECE THAT IS NOT MEETING THE BENCHMARK AND WHILE I'M, WHY I'M HAPPY TO SEE IT.
AND, UM, THE HR DEPARTMENT HAS A METRIC THAT WE'RE TRACKING AND IT'S ON JOB ACCEPTANCE RATE, AND THAT JOB ACCEPTANCE RATE IS ACTUALLY DECLINING A LITTLE BIT.
AND SO IT'S INTERESTING, IT STARTS MAKING YOU THINK, WHY IS THAT DECLINING? WHAT FACTORS ARE COMING INTO PLAY THAT ARE FORCING THAT TO HAPPEN? AND WHY I'M HAPPY TO SEE THAT IS THAT THE DIRECTORS ARE TAKING THE DATA AND HAVING DIFFERENT DISCUSSIONS AND TRYING TO FIGURE OUT WHAT'S THE ROOT CAUSE OF THIS? HOW CAN WE SOLVE THIS? HOW CAN WE GET THIS BENCHMARK, THIS BENCHMARK OR HIT THE, THE METRICS TO HIT THE BENCHMARK THAT WE WANT? THAT'S ONE.
UM, THE HEALTH DEPARTMENT HAS USED THEIR DATA TO WORK VERY WELL ON, UH, LOOKING AT OCCUPANCY AT THE SHELTER.
IT IS NO SURPRISE Y'ALL RECEIVED MANY CALLS YEARS AGO ON, UM, THE SHELTER BEING OVER CAPACITY AND NOT BEING ABLE TO, TO ACTUALLY HAVE A SERVICE FOR THE CITIZENS BECAUSE IT WAS SO FULL, WE COULDN'T TAKE ANYTHING.
WE COULDN'T, WE COULDN'T ACTUALLY OPERATE VERY WELL.
AND A LOT OF KUDOS TO SEAN AND HIS TEAM.
UM, UH, SEAN CAME IN AND, AND DOVE IN DEEP.
THEY STARTED LOOKING AT THE NUMBERS AND YOU CAN ACTUALLY SEE IT REFLECTIVE ON THE DATA NOW.
LIKE, THEY LIKE THIS, THE NUMBERS THAT WE WERE REPORTING WERE, WERE NOT TELLING THE APPROPRIATE STORY.
SO WHAT ELSE CAN WE LOOK AT TO TELL THE, TO TELL THE STORY THAT WE CAN ACTUALLY START DOING THINGS? AND SO THEY WERE USING THAT DATA TO CHANGE THE WAY THEY OPERATE.
AND IF YOU GO ONTO THE PERFORMANCE DASHBOARD, YOU CAN SEE ALMOST A YEAR'S WORTH OF DATA AT THIS POINT.
AND WE'VE HAD LIKE TWO MONTHS OUT OF THE 12 WHERE THEY'RE ABOVE CAPACITY.
SO THAT MEANS FOR THE LAST 10 MONTHS, THE HEALTH DEPARTMENT HAS BEEN ABLE TO SERVE OUR CITIZENS AS, AS WE SHOULD BE.
THAT'S, I'M HAPPY TO SEE THAT STUFF.
UM, I BELIEVE PD, UM, I BELIEVE THERE'S A, A, A DATA POINT ON PD HERE.
AND I'LL GIVE JOHN AND HIS TEAM, UM, CREDIT, THEY ARE TAKING THIS DATA AS WELL AND THEY ARE LOOKING AT VIOLENT CRIME IS GOING DOWN IN BAYTOWN.
THEY WANT TO SEE WHAT ALL THE THINGS THAT THEY ARE DOING AS A POLICE DEPARTMENT THAT ARE CONTRIBUTING TO THAT DECLINE IN, UH, THAT NUMBER.
AND SO WHAT THEY'RE DOING THAT IS MAKING THE MOST IMPACT OF THAT DECLINE IN CRIME RATE.
LET'S DO MORE OF THAT
SO FOCUS A LITTLE ON THE CONVERSATION AND HOW IT'S CHANGING HOW WE DO THE WORK THAT MA'AM WE DO.
SO WHEN YOU LOOK AT IT AND YOU LOOK AT OUR REPORTS, THERE ARE SOME MOMENTS WHERE YOU MAY HAVE A PAUSE OR IT MAKES YOU THINK A LITTLE BIT MORE.
DO YOU HAVE ONE YOU WANNA HIGHLIGHT THERE? YEAH.
UM, AND COUNSEL, THIS ONE SHOULDN'T BE A SURPRISE TO YOU.
WE TALKED ABOUT THIS AT THE RETREAT.
UH, ONE THING THAT'S MISSING FROM THE METRICS IS ACTUALLY CITIZEN INPUT, CITIZEN COMMENTS, CITIZEN SURVEY RESULTS, HOW THE CITIZENS FEEL.
I CAN SET UP HERE AND TELL YOU HOW GREAT THE EMPLOYEES ARE AND HOW GREAT OF A JOB THAT THEY'RE DOING.
IF THE CITIZENS DON'T HAVE THAT SAME PERCEPTION, THAT'S SOMETHING THAT WE HAVE TO ADDRESS MM-HMM
AND, UM, THAT IS WHY WE ARE MOVING TOWARDS HAVING THE SURVEY DATA THAT WE, WE WANT TO HEAR FROM THE CITIZENS.
WE WANT TO HEAR WHAT THEY THINK.
WE HAVE RECENT DATA, UM, YOU KNOW, SABRINA SHOWED THE, THE ACCESS TRANSPARENCY PAGE.
WE'VE HAD, WE'VE BEEN DOING, UH, SURVEYS WITH A COMPANY CALLED ZEN CITY.
AND YOU'LL BE HAPPY TO KNOW, UH, THOMAS IS GONNA DO A WHOLE PRESENTATION.
SO I'M NOT TRYING TO DESTROY THAT PRESENTATION, THOMAS.
UM, BUT THE, THROUGH THE DATA, ONE OF THE PIECES FROM SIX MONTHS AGO WHEN PEOPLE FIRST DID THAT SURVEY
[00:35:01]
TO NOW ONE OF THE DATA POINTS IS THAT THE, THE, THE CITY IS BEING MORE TRANSPARENT.AND SO AS WE GET MORE OF THOSE, WE WANT TO PUT THOSE IN HERE SO PEOPLE CAN SEE WHAT THE CITIZENS ARE SAYING AS WELL.
AND RIGHT NOW THAT GIVES ME PAUSE 'CAUSE I DON'T SEE IT IN HERE.
WHAT'S NOT CONVEYED THROUGH THE DATA THAT'S ON THE DASHBOARD CURRENTLY.
UM, YOU KNOW, THE ADAGE OR THE, I DON'T KNOW WHAT THE, THE TERM IS HERE.
YOU KNOW, A DUCK LOOKS SMOOTH ON WATER, RIGHT? AND ALL YOU SEE IS A DUCK FLOATING ACROSS THE WATER AND UNDER, UNDER THE WATER.
HIS LEGS ARE KICKING LIKE HELL.
AND, UM, THERE'S A LOT OF THAT IN THE ORGANIZATION.
UM, THERE HAS BEEN, UM, I I'M GONNA USE THE WORD CULTURE, CULTURE SHIFT WITH HOW THE TEAM OPERATES AND YOU DON'T SEE ALL THE WORK THAT IT TAKES TO DO THAT.
UH, ALL THE MEETINGS THAT IT TAKES, ALL THE CONVERSATIONS AROUND THIS, ALL THE, ALL THE HESITANCY TO EVEN GET INTO PERFORMANCE METRICS WHEN IT FIRST STARTED BECAUSE IT'S SUCH A CHANGE AND IT'S, IT'S MORE TIME.
AND, UM, AND WHAT BENEFIT ARE WE GETTING? AND YOU DON'T SEE ALL THOSE CONVERSATIONS THAT ARE HAPPENING WITH THE EMPLOYEES AND, AND THE, THE TEAM.
YOU DON'T SEE THE COLLABORATION THAT HAS COME FROM THAT AS WELL.
AND HOW THIS HAS LED TO, UM, UH, CROSS DEPARTMENTAL, UH, CONVERSATIONS OF LIKE, HEY, WE'RE DOING THIS AND WE'RE DOING THIS.
LET'S STOP BOTH HAVING THE SAME THING DONE.
LET'S WORK TOGETHER AND, AND HAVE A LITTLE BIT MORE EFFICIENT OPERATION AND WE CAN ACHIEVE A FEW MORE THINGS.
YOU DON'T SEE THOSE TYPES OF THINGS IN THIS DATA, AND WE GOTTA FIND A WAY TO HAVE THE QUALITATIVE PIECE THAT, THAT IS PUT IN WITH THE DIRECTOR'S, UH, SYNOPSIS WHEN THEY'RE WRITING THESE EACH MONTH.
EXPANDING ON THE STORYTELLING A LITTLE BIT MORE RIGHT? AS WE MOVE FORWARD.
UM, I'M NOT GONNA ASK YOU THIS ONE 'CAUSE YOU KIND OF ALREADY ANSWERED IT ABOUT THE IMPACT ON THE ORGANIZATION, BUT WHAT ARE YOU LOOKING FORWARD TO THE MOST OVER THIS NEXT QUARTER? UM, UM, HONESTLY, I'M, I'M, I'M SO HAPPY THAT THEY'RE, THAT THE DIRECTORS AND THEIR AND THEIR LEADERSHIP TEAMS ARE USING THIS, UM, FOR ADDITIONAL CRITICAL THINKING EXERCISES IN THEIR DEPARTMENTS.
THEY'RE, THEY'RE, THEY'RE USING THIS DATA RIGHT NOW TO START BUILDING ACTION PLANS FOR THE NEXT BUDGET.
SO WE'RE TAKING THIS DATA, SEEING WHERE WE ARE, HAVE, HAVE OUR GROW MOMENTS AND WHAT WE CAN DO TO IMPROVE THOSE.
WE SEE WHERE WE HAVE OUR GLOW MOMENTS AND WHAT DO WE NEED TO CONTINUE TO DO TO, TO MAINTAIN THAT, RIGHT? AND THEN HOW CAN WE USE THIS TO SHOW, TO MEET SOME OF COUNCIL'S VISIONS AND, AND LIKE, WHAT YOU'RE THINKING ABOUT IN THE FUTURE NEEDS TO BE ACHIEVED, HOW CAN WE USE THIS PIECE? AND I'M SEEING THAT WITH THE DIRECTORS HAVING THE CONVERSATIONS WITH THEIR LEADERSHIP TEAMS AND WITH ALL OF US, AND I'M HOPING THAT CONTINUES, BUT IT'S, IT'S ALSO TURNED INTO DATA-DRIVEN DECISIONS.
AND ONE THAT I WILL PULL UP RIGHT NOW THAT, UM, WAS NOT ORIGINALLY PART OF THIS TOPIC.
AND THAT IS, I GOT FEEDBACK TODAY, UH, WITH PERFORMANCE DATA OR PERFORMANCE METRICS ON THE ELECTION, ON THE BOND ELECTION, AND A SUGGESTION ON WHEN TO DO THE NEXT BOND.
THE SUGGESTION BY THE EXPERTS TO DO THE NEXT BOND IS NOVEMBER OF 2026.
THAT'S WHEN MOST OF THEM PASS BECAUSE IT'S A MIDTERM ELECTION.
AND THAT'S WHAT THE, 'CAUSE THE DATA, IT'S A, A FULL LONG DRAFT REPORT, DRAFT REPORT THAT, UM, IS, IT TALKS ABOUT THE DEMOGRAPHICS IN BAYTOWN AND THAT THE MAJORITY OF PEOPLE THAT SUPPORTS, OR BY AND LARGE THAT SUPPORT BONDS ARE FEMALES UNDER 50, UM, WITH CHILDREN AND THEY ARE MORE, UM, ON ONE SIDE OF THE AISLE THAN THE OTHER.
AND THAT RIGHT NOW TO MEET THOSE QUALIFICATIONS, IF WE WANT TO USE DATA TO GO FOR THE BOND, WOULD BE NOVEMBER OF 2026.
THE NEXT BEST STATE IS MAY OF 2027 AFTER THAT 2029 OR 2030 BECAUSE IT, IT FAILS BY AND LARGE IN A, IN A CONSTITUTIONAL YEAR, WHICH IS 2027, UM, NOVEMBER 27, AND IT DOESN'T DO WELL IN THE PRESIDENTIAL ELECTION.
[00:40:02]
BIG CONVERSATION, THIS WILL BE COMING BACK TO Y'ALL VERY SOON, BUT IT'S JUST AN, IT IS AN EXAMPLE OF HOW WE ARE USING THESE DATA PIECES TO HELP Y'ALL MAKE BETTER DECISIONS WHEN IT COMES DOWN TO, TO POLICY PIECES THAT WE ARE, WE WANT TO BRING THESE TYPES OF THINGS TO Y'ALL TO HAVE IN-DEPTH DISCUSSIONS.DOES THE DATA TELL EVERYTHING? NO, NOT WHATSOEVER.
AND WE CAN'T JUST RELY TOTAL TOTALLY ON DATA, BUT WE DO NEED OUR DIRECTORS AND, AND OTHERS TO TALK ABOUT, UM, THEIR EXPERTISE AND THEIR, UH, PROFESSIONAL OPINIONS ON THINGS.
AND Y'ALL TO ASK THE QUESTIONS THAT YOU HAVE CONTINUED TO ASK.
THAT'S WHAT I LOOK FORWARD TO WITH THE, FOR THE IMPACT ON THE ORGANIZATION.
THANK YOU SO MUCH WITH THAT, I DON'T HAVE ANY MORE QUESTIONS FOR JAY IN THE HOT SEAT RIGHT NOW, BUT I DO WANNA ENCOURAGE YOU ALL IN YOUR ONE-ON-ONES WITH JAY, DIVE INTO THOSE NUMBERS WITH HIM.
HE WOULD LOVE TO GEEK OUT ABOUT METRICS.
UM, IF YOU CAN GET HIM ON THE MARKER BOARD, HE'LL BE VERY EXCITED.
BUT, UH, WE'LL KEEP COMING BACK TO YOU EVERY QUARTER WITH MORE INFORMATION AND WHAT OUR UPDATES ARE TO, UH, ARE FOR INVISIO.
AND, UM, THAT'S ALL I HAVE FOR MY PRESENTATION.
ANY COMMENTS OR QUESTIONS? THANK YOU, SABRINA.
HAVEN'T EXHAUSTED EVERYTHING ON THIS WORK SESSION AGENDA.
I ADJOURN THIS MEETING AT 6:21 PM.