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If these qualifications do not fit, you may also qualify if you are certified totally and permanently disabled by a licensed physician or governmental agency and you and your spouse's income did not exceed $44,250 for the year prior to which an application is made. You must also have owned and occupied your current permanent legal residence in Iredell County for 5 or more years.
If the property is owned by multiple owners (other than husband and wife) every owner must meet the qualifications mentioned.
You may also qualify if you are certified totally and permanently disabled by a licensed physician or governmental agency and you and your spouse's income did not exceed $29,000 for the year prior to which an application is made. You must own your primary residence, which could be a manufactured home, condominium or townhouse and be a legal resident of Iredell County.
Or you can also view them online. Iredell ConnectGIS
You can also access these online. For unrecorded subdivision or plats you may visit the Iredell County Mapping Department to get a copy of the tax map of the subdivision and/or lots. County Register of Deeds Land Records Page
Other data is available by request via DVD. County aerial imagery is available from the North Carolina OneMap website. North Carolina OneMap Website
You can also visit the NCDOT State Road Lookup online. NCDOT State Road Lookup Website
More information can also be found at the North Carolina Department of the Secretary of State's website. NC Department of the Secretary of State FAQ (PDF)
During the 1940s, scientists discovered the first of many drugs used to treat TB. As a result, TB slowly began to disappear in the U.S. Unfortunately, TB infection has made a comeback in recent decades. After 1984, the number of TB cases reported in the U.S. began to increase. More than 25,000 cases were reported in 1993.
You CANNOT get TB from sharing a drinking glass with a person who has TB or touching a doorknob after someone with TB has used it. Also, once a person with TB is taking medication for treatment, he or she quickly becomes non-contagious. Additionally, once treatment has begun, he or she can quickly resume their normal life without fear of spreading TB to others.
Many people who have latent TB infection never develop active TB disease. In these people, the TB bacteria remain in the body for a lifetime without causing disease. But, in others, especially those who have weak immune systems, the bacteria can become active and cause TB disease.
Symptoms of active TB disease depend on where in the body the TB bacteria are growing and may include:* bad cough lasting more than 3 weeks* pain in the chest* coughing up blood or sputum* weakness/fatigue* weight loss* no appetite* chills, fever, night sweats* usually have a positive skin test* may have abnormal chest x-ray and/or positive sputum smear or culture
Because the TB bacteria may be found elsewhere besides the lungs, a doctor or nurse may check your blood or urine, or do other tests. If you are found to have TB disease, you will need to take medicine to cure it.
* All insurance cards, including Medicaid and Medicare, Be Smart (Family Planning Medicaid), or NC Health Choice* Pay stubs for total household* Income before taxes* Proof of residence - if required
In the event of a disaster or emergency, the Iredell County Public Health Department has emergency procedures to help protect the community. These procedures include sharing information with the public on ways residents can protect themselves, and agreements with specific local agencies to set up medication clinics, as necessary. Finally, the Iredell County Public Health Department participates as a member of the emergency response community to work collaboratively on any public health emergency.
Try to assemble your kit well in advance of an emergency. You may have to evacuate at a moment’s notice and take essentials with you. You will probably not have time to search for the supplies you need or shop for them.
You may need to survive on your own after an emergency. This means having your own food, water and other supplies in sufficient quantity to last for at least 72 hours. Local officials and relief workers will be on the scene after a disaster but they cannot reach everyone immediately. You could get help in hours or it might take days.
Additionally, basic services such as electricity, gas, water, sewage treatment and telephones may be cut off for days or even a week, or longer. Your supplies kit should contain items to help you manage during these outages.
N.C. Emergency Management has developed a new mobile application available at the AppStore for iPhones and Google Play for Android devices. It is an all-in-one tool that both residents and visitors can use to get the latest weather, traffic and hazard information and know what to do to be safe. The app does not replace calling 911, but it can be used to find life-saving information.
The new app provides users with: •real-time traffic and weather information •critical information on how to be safe during different hazardous events •real-time information about opened shelters for evacuees (including addresses, capacity, directions and if the shelter is pet-friendly) •real-time updates on flood levels of major nearby creeks and rivers •phone numbers and links to all North Carolina power companies to report outages •basic instructions on how to develop emergency plans and what to put in your emergency supplies kit •real-time information on which counties have issued evacuation orders •contact numbers and links to websites for those who need help recovering from a disaster •direct links to the ReadyNC.org and NCDPS.gov websites and social media accounts
The mobile application was developed by N.C. Emergency Management using Citizen Corps funds that are designated to foster emergency preparedness. For more information, visit: •www.ncdps.gov•www.readync.org
These are Temporary Food Establishment (TFE’s) permits.
North Carolina Department of Agriculture & Consumer Services ----http://www.ncagr.gov/
There are specific requirements for food service equipment and storage of supplies, along with an approved water source and sewage disposal. A separate commercially rated kitchen would be required.
For information about getting started, call the Division at 919-733-7366.
For a website to get general information, go to http://www.ncagr.gov/fooddrug/food/homebiz.htm
What are the symptoms of a foodborne illness?Symptoms may include nausea, vomiting, abdominal cramping, diarrhea, fever, headache, jaundice, tingling or numbness, muscle aches and pains, and many others. Not all food-borne illnesses have the same symptoms and the severity of symptoms varies from one person to the next.
How long does it take for a foodborne illness to occur?Food-borne illness caused by chemical contaminants or that caused by allergic reactions to elevated histamine levels in fish can occur within minutes, while other food-borne diseases may occur anywhere from a few hours to a few weeks after consumption of the contaminated food/drink. Most persons will assume that the last meal eaten is the cause of their illness; this is very often inaccurate.
Do I need to see a doctor about my foodborne illness?This is an individual choice based on how the individual is feeling; however, no food-borne illness can be proven unless the causative agent can be isolated from both the person and the food that they consumed. Therefore, it is very important that a doctor is seen so that specimens of blood, vomitus, or stool can be taken and that you contact the Public Health Department as soon as an illness is suspected so that food, drink, or food contact surfaces can be sampled in a timely manner.
What information do I need to have when I call the Public Health Department?The first tool that the Public Health Department needs to investigate a complaint of food-borne illness is a thorough case history. You need to be prepared to provide information about your symptoms, the time, date and location of consumption of the suspected meal, when symptoms occurred, as well as a three-day food history of items consumed prior to becoming ill. In cases where a large group of persons consumed the same foods (such as a reunion, party, etc.), food histories must be taken from those persons not showing symptoms as well as from those who are ill. You must leave information about how you can be contacted during the hours of 8 a.m. to 5 p.m. so that additional information may be gathered as necessary. You may report a food-borne illness by calling 704-878-5305 (Statesville) or 704-664-5281 (Mooresville).From the information gathered from these case histories, the Public Health Department will make a statistical analysis about the type of illness and pinpoint the foods most likely to have caused the illness.
What do I do with any food I have left of the suspect meal?The Public Health Department can only test foods that are still in the 'chain of custody' of the restaurant or facility where the meal was prepared, so meals taken away from the facility cannot be analyzed at the Public Health Department laboratory. Individuals can take the leftover food to a private lab for analysis if they desire, but the results will not be included in a Public Health Department investigation. Is the information about my illness confidential?Yes. Medical information about the individuals who are ill is confidential and will only be shared with the permission of that person. However, information about the investigation that takes place at the facility where the food was purchased is public information.
What happens when you go to the facility to investigate where I purchased the food?A true food-borne illness investigation is treated as a high priority by the Public Health Department. Provided that the information about the illness is available to the department in a timely fashion, a full investigation will take place.An investigation of a food-borne illness will involve the tracking of the suspected food from the supplier through storage, preparation, and service to the consumer. This investigation may include:• Checking invoices of food stock and scrutinizing receiving practices of the facility • Checking food storage and preparation practices • Checking for proper hot and cold food holding/cooking temperatures • Taking samples of suspected food/drink for laboratory analysis • Swabbing food contact surfaces to isolate bacterial contamination • Observing foodservice employee hygienic practices • Interviewing foodservice employees about their health • Checking for proper surface sanitizing
Tips for location old immunization records:http://www.immunize.org/catg.d/p3065.pdf