Press Release 
December 30, 2021


Press Release from Foothills Public Health regarding COVID19 recommendations from the CDC and North Carolina Department of Health and Human Services

Please click here to view the press release (PDF)


McDowell County COVID-19 Vaccine Appointment Hotline

(828) 803-4552

Rutherford County Health Department COVID-19 Vaccine Appointments

(828) 287-6100




By Jason Masters
     Environmental Health Director

Image of Thinking Health Inspector



Q: Dear Jason,
I just have a question…Is it possible for a large group of people to get sick from one meal? I was recently at a holiday party with some “friends”, and a few days later, several of them got sick! We are not sure of the cause, but we suspect one individual as the source….

-G. Rinch

Hello! Well that’s a great question that frequently comes up around the holiday season. The chances of a large group of people getting sick from one meal is pretty high, especially around the holiday season, due to people not paying attention to proper cooking times, food storage issues, and generally being distracted by the events around them. In fact, this reminds me of a poem I once heard…I’ll try to recreate it here the best I can. Any similarity to other stories or poems is purely coincidental…

To be read in the voice and style of a large, hairy, green being that initially dislikes his neighbors and their penchant for the holiday season, but through a series of misadventures and a journey of self-discovery, comes to the realization that his lifelong loathing may have been slightly misplaced…

“Merry Christmas to all, and to all a good night!”
Was the thing I was thinking as I took my last bite.
I had no idea I was in for such trouble,
When I heard Mindy Sue Whoo’s small tummy grumble.

“It’s a Christmas feast!” I thought to myself,
“Fit for a King!” (Or at least a large elf)
The biggest spread! Hours it lasted!
Complete with orange flavored effervescent antacid.

When I took the Whoo’s pudding, and I took their roast beast,
I couldn’t have imagined it would be such a feast!
I didn’t hot hold it or keep anything cold.
“Why would I?” I thought, “It’s just hours old!”

I rolled it all up on the living room rug,
And then stuffed it all up with the rodents and bugs.
No reason to think I did anything wrong,
when I put all their food on a sleigh with a dog.

You know the story, I brought it all back,
and I carved it and served it right out of the sack.
Each Whoo got a serving (including the dog)
Topped off with a cup of Great Gram’s raw egg nog

Two days later, a few Whoo’s got sick,
complaining and saying they couldn’t sing worth a lick.
They took some painkillers! They drank soda water!
They used cool rags, but their fevers got hotter!

It came without warning! Not any red flags!
But it DID come with retching, and bloating, and gags!

Yes, all The Whoos down in Whooville were walking among us,
With cases of E. Coli and salmonellosis.
Diarrhea! And fever! And abdominal cramping!
No sleep in the night, just occasional catnapping!

About 10 percent of the Whoo’s were sent home, diagnosed with hemolytic uremic syndrome.
Red blood cells were damaged! Failure of the kidney!
Which is especially dangerous to young Whoo’s and the elderly…

About a week later, the Whoo’s felt much better,
Following textbook symptoms right down to the letter.

The moral of this story is just this my friends: keep your food safe from beginning to end.
Maintain hot temperatures if you plan to hot hold it,
One thirty five (135) is the number it must hit.
Forty one (41) or below for cold holding for later,
Use an ice bath or your Whoo-frigerator

Fully cook all your food, (roast beast included)
So you don’t get sick, like Mindy Sue Whoo did
Final cook temps are the things you must know
To reduce the microbial/bacterial load

Don’t put your roast beast under raw chicken juice
You may need a physician, (or one Dr. Seuss)
Storing food properly is the thing you must do
To avoid contamination, and adulteration too!

Fully wash your hands, small, large, or green.
Use soap and warm water, and scrub until clean.
In order to be safe this holiday season,
simply follow these rules, you all know the reason.

And one last thing before biding adieu,
Remember the story of G. Rinch and the Whoos…
Be kind to your family and neighbors alike,
Children are watching, even the tiniest tyke.

Happy Holidays, Everyone!




By Jason Masters
     Environmental Health Director

Image of Thinking Health Inspector




Q: Hey Jason, my family is coming in for thanksgiving this year and I want it to be extra special (it’s my first one with my new in-laws!) What are some ways to make sure that my feast is safe? How far ahead can I prepare my broccoli/cheese casserole? I have a small kitchen and I want to prepare as much as possible before the big day.


Happy Thanksgiving Sarah! Great questions for this time of year.  You know, at my house on Thanksgiving, we always have broccoli cheese casserole too! It’s a staple at any of our holiday meals, but Thanksgiving is celebrated in a variety of ways across this great country of ours, and with a variety of delicious dishes. For example, if you live in Nevada or Idaho, you may be enjoying some frog eye salad. Or, if you live in Ohio, dirt pudding may be on your plate right next to the mashed potatoes. Either way, with all the tongue tickling dishes being prepared around this holiday, food safety is especially important to keep in mind. Let’s go ahead and dig in… (pun intended…)


Let’s start at the beginning and talk about thawing. I’m assuming that you are having turkey for dinner. Turkey is usually the “guest of honor” at Thanksgiving, but any meat will do…after all, Thanksgiving is not about the food, it’s about the people you spend it with. The food is secondary. How big is this bird? How long did you let this turkey thaw? Did you just remember this morning to take it out of the freezer?  It’s going to take more than a few hours to thaw out that 16-pound bird, and you can’t just throw it in the fridge and expect it to happen before noon. Generally speaking, you should allow about 24 hours for every 4 pounds of bird. That 16-pound bird you’ve got there? That’s going to take about 4 days to completely thaw. Don’t make the mistake of watching The Charlie Brown Thanksgiving special and forgetting to put the bird in the fridge.


Now, if you are familiar at all with my Ask A Health Inspector articles, you will remember how I have gone on and on about knowing, and reaching, final cook temperatures for safety. No exception here. Turkey must get to an internal temperature of 165 degrees F to be safe. I don’t care if you roast it, bake it, broil it, boil it, fry it (my personal favorite), smoke it, grill it, whatever…It must reach 165 degrees F inside the thickest part. Oh! and if you are one of those people who like to cook the stuffing inside the cavity of your turkey, well, that must reach 165 too. Just sayin’.  If you only take one thing away from this article today, let it be this: TURKEY MUST REACH 165 DEGREES F INTERNALLY TO BE SAFE.


Alright, moving right along through this thanksgiving feast, let’s talk about make-ahead preparation. Let’s say you want to make that broccoli cheese casserole about a week before the big day and check that off your list. That’s fine. Just remember to properly cool your casserole before putting it in the fridge. The requirement for restaurants in North Carolina, (and in my kitchen) is moving from a temperature of 135 degrees F to 70 degrees F within 2 hours, and from 70 degrees to 45 degrees in the next 4 hours. That should be easily achievable in your home kitchen unless you are making 47 pounds of casserole. (I always ask my wife to make extra because I COULD eat 47 pounds of broccoli cheese casserole…Ok, ok, probably not more than 45 pounds, but who’s counting?) Just be sure not to put your piping hot casserole into the fridge to cool. It won’t cool safely, and if your guests are going to get sick, you want it to be from over-indulgence, (they can’t blame YOU for that one), not improperly cooked and cooled food. And remember, you can hold a cooked and cooled food in your refrigerator for 7 days if it is maintained at 41 degrees or below.


Alright, let’s move right into reheating that delicious casserole. According to the 2017 NC Food Code, foods must be reheated from 41 degrees F to 165 degrees F within 2 hours. Doesn’t matter if you use the stove or the microwave, it must get to 165. This should be easy to remember because your TURKEY MUST REACH 165 DEGREES F INTERNALLY TO BE SAFE. (I might have said that before in this article.) Its only one temperature to remember, people! 165 degrees F. Know it. Live it. Love it.


OK, OK. I get it. The real question you want to know is how long can I nap while the food is still on the counter? Great question. In restaurants, if a food is going to be held outside of temperature control (that is, 135 or above for hot holding, and 41 or below for cold holding) it is safe for 4 hours, but they must have written procedures in place, and a way to monitor that food. Now at home, of course, you don’t need written procedures, but you do need to remember that you put that sliced turkey on the platter at 1:00, and you have 4 hours to safely leave it there. (6 hours if you can manage to keep the house temperature below 70 degrees F, but good luck with that if you have the stove and oven going, football on TV, kids screaming, coffee brewing, Uncle Adam leaving the front door open, neighbors popping in and out, and the other neighbor’s dog barking…A better move is it shoot for no more than 4 hours.) Now, the kicker is that at the end of that 4-hour period, that turkey must be discarded.  A far better move is to properly cool and refrigerate or freeze any leftovers as soon as possible so you get to have my favorite breakfast sandwich the next day…that is bread+mayo+broccoli cheese casserole+cranberry+gravy+turkey+mashed potatoes+dressing+cheesecake+more gravy+chocolate chip pecan pie+mayo+bread. Now THAT’S a breakfast sandwich.


And while we’re at it, let’s go ahead and address some thoughts on “The Charlie Brown Thanksgiving special”:

  1. Why does Charlie Brown keep trying to kick that football?
  2. As a health inspector, I find it appalling that a dog and a bird are placed in charge of the kitchen. The risk of salmonella alone would be astronomical!
  3. Why is Charlie Brown completely bald? (Don’t get me wrong, it’s a great look, but he’s a kid!) And Linus has a serious hair thinning problem…is there something in the water?
  4. It’s no wonder Charlie Brown’s eyes look like that…look how close he sits to the TV! Does he need glasses? This should be addressed!
  5. Why did everyone get invited to Charlie Brown’s grandmothers house except Snoopy, when Snoopy is the one who did all the work in the first place?
  6. Isn’t it weird that Woodstock would eat turkey?
  7. Where the heck are all the adults? The kids were going to have toast, popcorn, and jellybeans for thanksgiving, for Pete’s sake!


Happy Thanksgiving, Everyone!





By Jason Masters
     Environmental Health Director

Image of Thinking Health Inspector


Fairs and Festivals


Q: Hello Jason, I’ve had a great summer and I love all the festivals in our area and throughout North Carolina! I’ve had a chance to try all kinds of foods that I wouldn’t normally  have an opportunity to eat, (like liver mush! Yum!) and they have been delicious! As the Mountain State Fair approaches, is there anything I should be worried about as far as food goes? And what about food trucks in places like the wonderful festivals I’ve attended this year?

Vendors at festivals and other events are required to obtain a temporary food establishment (TFE) permit from the environmental health department before serving food. Our department makes a visit to the vendor, usually on the day of the festival or event, and after a review of menu items and preparation processes, as well as a checklist of items relating to general food safety, we issue a permit.  It is important to note that no food is allowed to be prepared before the beginning of a festival. We won’t let Bubba use the same meat at this event that he patted out at last month’s  burger festival.  Now, here’s what you need to know…

There are no regulations relating to the people working at these TFEs. No one is required to be a certified food protection manager (like at restaurants) and  (usually) no one from our office does an inspection after a permit is issued (except in the case of a multi-day event, like the mountain state fair, where there is potential for things to go awry).

When we issue a permit to a TFE, we only make sure that sanitation tools are in place. We can’t guarantee that anybody uses them on a regular basis. Yes, we make sure they have gloves. Yes, we make sure they have a means to wash their hands. Yes, we make sure the food they are preparing to sell appears to be maintained properly and safely. But that doesn’t mean that Bubba over at the burger tent is wearing his beard restraint and washing those enormous mitts of his after grabbing the meat for a big ol’ double bubba.

Now Jason, does that mean that nothing is safe at festivals and fairs?

Of course not!

Keep in mind that most of the people that own these business make their living selling food. It is certainly not in their best interest to simply ignore basic hygiene and food safety. To help ease your mind, here are some things to look for before ordering that deep fried double bubba:

-All temporary food establishments are required to have a canopy or tent over the entire operation. If you see someone selling shrimp cocktail off the back of a tailgate, they are probably not permitted.

-All TFEs are required to have some sort of ground cover. Concrete, asphalt and even grass is OK. Don’t let Bubba wade through the mud to take your 15 dollars 

-All water must be from an approved source, and there must be a way to heat water on site.  Lake Lure and Lake James are not approved sources.

-A means to wash, rinse and sanitize utensils must be on site, as well as sanitizer, and sanitizer test strips. If you see Bubba throw down some raw meat on top of an Igloo cooler, you might want to consider going back for that grilled cheese sandwich at the Queso-Loco food truck.

-A handwashing station must be available with hot water under pressure. We will even allow a cooler with hot water inside, but the water must be able to flow freely. Also, the water has to be caught in a bucket or container of some kind. We don’t want Bubba to get his boots all muddy before he steps on the onions.

-Food must be stored where it can be secured against tampering, and off the ground. Don’t let Bubba “go around back” to grab some more “real special” meat for your order.

-Cold holding equipment and food thermometers must be available and in working order. Of course, that doesn’t mean they will use them, but they at least have to be there.

The best advice I can give you is to pay attention to the surroundings, pay attention to the people working, and make good choices relating to what you eat at fairs and festivals. As always, if you have issues, go to the doctor so they can verify that you have a foodborne illness, and be sure to report it to the Environmental Health Department. If the fair or festival is still in town, we may be able to address the situation immediately. If you wait too long, though, those vendors may disappear faster than a funnel cake in front of a four year old.

Well, what about food trucks?

Here is the quick and skinny on food trucks, or Mobile Food Units (MFUs) as we call them. (We will save the really good details of MFUs for another issue…) Basically, an MFU is inspected the same way a restaurant is. They are required to have a certified food protection manager on site (or lose two points), they are required to have employee health policies on site, and follow all the other rules and regulations that a restaurant is required to follow. In addition, they are required to have a commissary that they “partner” with to store supplies, cleaning equipment and other food items they may not have room for on their truck. A commissary can be a restaurant, or an establishment that meets all the necessary requirements for a commercial grade kitchen, and must be a permitted establishment, and inspected on a regular basis. An MFU is required to return to their sponsoring commissary at the end of each day of operation for cleaning, dumping, refilling, etc.

Ok then, what about pushcarts? Is it safe to eat a hot dog in this town?

Pushcarts operate in much the same way as a mobile food unit. They are required to work in conjunction with a permitted commissary, they must return to the commissary at the end of each day of operation, and they are required to provide a list of events or locations at which they will be setting up. The pushcart itself must be inspected to ensure that all components are smooth and easily cleanable, and NSF (or commercial grade) approved. They are only allowed to use single service items, like wax paper, and plastic utensils, and…here is the big thing…they can only prepare hot dogs on the cart. They can’t grill you a burger. They can’t mix you up a milkshake. They can’t toss you a fresh salad. They can sell/serve things that have been previously pre-portioned, pre-wrapped and prepared (how’s that for an alliteration?) in their commissary, but that’s it. If you see somebody selling freshly prepared ceviche at a pushcart, it would probably be best to keep on moving.

So, to sum it up, Patsy, there are lots of things to be worried about, but with a little observation and some good decisions, you should be able to rest assured that the only reason you are throwing up is the double order of chili cheese fries with extra jalapenos, and the poor timing of riding the Cyclops right after.

Enjoy the fair, friends!





By Jason Masters
     Environmental Health Director

Image of Thinking Health Inspector



Pork, Pot Luck & Pudding… Oh My!


Q: Dear Jason,


Let me start by saying I did not grow up eating large amounts of pork and other ground sausage-like meats. Moreover, when I went off to college I became a vegetarian. The reason for my seeking your counsel is, I’ve recently had a couple of interesting experiences that make we wonder if pork and sausage consumption is an acquired skill.  First, I recently ate my first hot dog in 15 years and it was delicious! Unfortunately, I rapidly had explosive diarrhea.  Second, earlier this month I attended a potluck.  The tastiest dish was my neighbor’s home-made pork sausage, spicy Italian style. Well, periodically that night and until noon the next day let’s just say my pipework was a-rattilin’. Would these upsetting experiences abate if I became a regular hot dog and pork consumer?  That is, is it an acquired skill? Or did I draw two contaminated lots of meat?


A: Hello L.T.! I really hate to hear this, and I hope I can offer some guidance!

Let’s get right to it…

Well this is truly an interesting question. Not just because of the subject matter, but because it involves a few different aspects. First off, there is the biological approach…how do our bodies respond to certain stimuli, and is everyone’s body the same? Second, there is the epidemiological approach… how many people were at the party? How many fellow party-goers ate the exact same things you did, at the exact same time? Is there a timeline that can be created? And finally, there is the environmental health approach…were the products tainted before ingestion? How likely is it that some form of time or temperature abuse took place during/after food preparation? What role, if any, did personal hygiene play in the production/preparation of the food itself? That is, bare hand contact with ready -to-eat food, hand washing, etc, and were any other risk factors associated with food borne illnesses compromised? (Holding, cooking, cooling, approved sources)

Let’s start with the biological approach. A vegetarian that has stayed true for several years may, in fact, experience some symptoms similar to the ones you have described because the enzymes in the human gut that help digest meat have been asleep for the past 15 years! It’s pretty common for vegetarians (or regular carnivores that abruptly switch to a vegetarian or vegan diet) to experience some form of nausea while adjusting to a new diet. Is everyone who makes the switch going to experience the same thing? No way! As is true in most life experiences, every body is different, just as everybody is different.

Next, let’s take a look at the epidemiological view. Did other people at the party or other members of the cookout become ill after ingesting the same foods at the same time? I’m going to go ahead and assume that if you were invited to a party, you probably know more than one or two people there and, inevitably, the subject of gastrointestinal distress would have come up in casual conversation subsequent to the party…surely that doesn’t only happen me…right?

Finally let’s talk about the environmental health approach. Of, course, this is the one I’m most concerned with. Now, here in the environmental health world, we like to know as much as possible about things before we start talking about them. For example, did you know that sausages are also known as frankfurters, wieners, and our beloved hot dogs? They differ slightly with seasoning, length, and method of preparation, but they almost always share the similar characteristics of being cured, sometimes smoked, and presented in an edible casing. The term frankfurter is a derivative of Frankfurt, a major metropolis in Germany. The term wiener comes from Vienna, a city in Austria. So, back to the subject… There is always the potential for the number one thing that grosses me out, bare hand contact with ready to eat food. It is almost impossible to determine how many times people handle their wieners, frankfurters and sausages with bare hands. In addition, temperature abuse is a common theme associated with potluck parties. People love to bring potato salad, slaw, and big plates of hot dogs and hamburgers and set them on a table covered with a cute plastic tablecloth with Yogi the bear running away from the ranger, and then leave them for hours and hours while they go gossip about the neighbors. It happens all the time, every summer. To sum it up, we would need some additional information before we could make an accurate determination about what caused your foodborne related illness. I hope that this event doesn’t cause you to discount hot dogs forever.



2022 Holiday Schedule

New Year’s Day December 31, 2021 Friday
Martin Luther King, Jr. Birthday January 17, 2022 Monday
Good Friday April 15, 2022 Friday
Memorial Day May 30, 2022 Monday
Independence Day July 4, 2022 Monday
Labor Day September 5, 2022 Monday
Veterans Day November 11, 2022 Friday
Thanksgiving November 24 & 25, 2022 Thursday & Friday
Christmas December 23, 26 & 27, 2022 Friday, Monday & Tuesday

Vacancy Announcement

Public Health Nurse II – Maternity Coordinator

Maternal Health

We are offering a one-time sign on Bonus of $5000!!!! (you must complete 2 years of employment or you will be required to pay back the entire sign on bonus).

Salary Grade:


Salary Range:

$41,134 – $53,473 – $65,813

Closing Date:

Open until filled

Position Number:



Rutherford County

Description of Work:

• This position functions in all working areas of maternity clinic, i.e., laboratory, nurse interview including medical and reproductive history taking, as well as education, assists M.D. in exam room, writes referrals as needed per order(s) and makes sure patient is scheduled for appointment(s), assists patient when applicable, counsels, instructs and interprets clinical findings to patient.
• Follows and carries out all orders received by M.D. (written, verbal, telephone and fax).
• Assists “in take” with decision making when needed for triage phone calls and/or walk-ins.
• Monitors maternity records and assures knowledge of compliance and audit documentation requirements by reviewing all charting for accuracy and completeness.
• Reviews new (initial) charts after clinic to assure accuracy and completeness and to follow-up M.D.’s order(s) and plan of care.
• Previews active charts for next scheduled clinic visit and ascertain plan of care.
• Reviews active charts after subsequent clinic visit and follows up on M.D.’s order(s) and plan of care. Marks care plan check sheet for next scheduled visit.
• Reviews and signs all maternity lab work and follows-up on abnormal lab results.
• Reviews and signs all MSAPF (Maternal Serum Alpha-fetoprotein) reports and take verbal reports from genetics regarding abnormal results. Notify M.D. of results and make appropriate referrals as ordered by M.D.
• Reviews standing orders and keep current with annual signatures. Revises and make additions to standing orders, as M.D. deems necessary. Advises staff of changes and answers questions regarding program. Writes memo’s to staff and prepares patient instruction sheets and education sheets.
• Works in Family Planning clinic as needed.
• SIDS Counselor
• Assists with BCCCP program/clinic as needed.
• Other duties as outlined in job description.

Minimum Education And Experience:

Graduation from a four-year college or university with a B.S. in Nursing which includes a Public Health Nursing rotation and one year of Public Health Nursing experience; or Master’s in Public Health and graduation from a school of professional nursing and one year of professional nursing experience; or graduation from a school of professional nursing and two years of professional nursing experience including one year of Public Health Nursing experience; or an equivalent combination of training and experience.

Knowledge, Skills And Abilities:

Considerable knowledge of, and skill in, the application of nursing theory, practice, principles, and techniques employed in the field of public health and related programs; considerable knowledge of and ability to apply the principles and practices of public health; knowledge of available resources and organizations and the ability to coordinate these as needed; general knowledge of current social and economic problems relating to public health, including health disparities; ability to plan, coordinate, and oversee the work of others; ability to deal tactfully with others and to exercise good judgment in appraising situations and making decisions; ability to work in partnership with patients and with other service providers to elicit needed information and to maintain effective working relationships; ability to record accurately services rendered and to interpret and explain records, reports, and medical instructions; adequate computer skills to allow communication, patient record documentation, and accessing of information.

Necessary Special Qualifications: 

A current license to practice as a Registered Nurse in North Carolina by the N. C. Board of Nursing.

Application Process:

To apply for this position, submit the required NC state application (PD-107) to the Foothill Health District Personnel Department, 221 Callahan-Koon Road, Spindale, NC 28160. Applications can be downloaded at Completed applications and resumes can be e-mailed to or faxed to (828) 287-6059. Equal Opportunity Employer




Vacancy Announcement


Nurse Family Partnership


Salary Grade:

Not Provided

Salary Range:

$41,134 – $53,473

Closing Date:

Open Until Filled

Positions Available:


Position Number:

Not Provided


Spindale, NC (travelling is required 75% of the time)

Description of Work:

• Nurse Family Partnership (NFP) is an evidence-based, nurse home visiting program that improves the health, well-being and self-sufficiency of low-income, first-time parents and their children.
• Responsible for providing comprehensive community health nursing services to women and their families eligible for the NFP Program.
• Nurse Home Visitors (PHN II) enroll and coordinate services to a caseload of 25 first time, low-income, expectant mothers. Work requires specialized knowledge in the NFP mission, vision and visit guidelines.
• NFP Nurses are required to travel 75% of the time to make home visits.
• Considerable knowledge of and skill in the application of nursing theory, practices, principles and techniques in the application of providing comprehensive community health nursing services to women and their families.
• Considerable knowledge of available resources and organizations and the ability to coordinate these as needed.
• Ability to provide intensive preventive health and social services to women during their first pregnancy and to children birth to 2 years of age.

Minimum Education And Experience:

BSN Graduate and one year of Public Health Nursing experience is required ; or BSN graduate with one year of child health experience or one year of maternity experience. A current unrestricted license to practice as a Registered Nurse in North Carolina by the N.C. Board of Nursing and a valid unrestricted NC driver’s license.

    Application Process:

To apply for this position, submit the required NC state application (PD-107) to:

Foothills Health District
ATTN: Cindy Snyder (
221 Callahan-Koon Road
Spindale, NC 28160.

Applications can be obtained from the Personnel Office or downloaded at Resumes without an accompanying PD-107 will not be considered. This position will remain open until filled. EOE.







On Tuesday, June 29, 2021 from 9am-11am Rutherford County Health Department (221 Callahan Koon Rd. Spindale, NC) will hold a COVID-19 Vaccine event.  There will be a $25 gift card giveaway for those 18 years or older who receive their first COVID-19 vaccine and to whomever drives them there. This limited to the first 100 people and only on 6/29/21 from 9am-11am.

Update:  As of August 4, 2021 the Rutherford County Health Department has exhausted the supply of $25 gift cards and are no longer available.


Public Input Requested for 100% Smoke and Tobacco Free Rutherfordton

The Town Council of Rutherfordton is asking for public input on their consideration of adopting 100% smoke and tobacco-free ordinance to improve the health of citizens. Please take the time to visit their website and complete the survey located here: