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This plan does not address the serious issue of underfired
charbroilers and that there are very few requirements or zoning
regulations to ensure that the smoke from these businesses does not
impact public health. We live behind a restaurant that blows a
significant amount of smoke into our home daily. It has greatly
impacted the health of our family and our neighbors. 
According to the California Air Resources Board, charbroiling two
quarter pounds of hamburger patties produces the equivalent PM2.5
emissions as a semi-truck driving 320 miles (from Monterey to Los
Angeles.) Numerous health effects studies have linked exposure to
PM2.5 to increased severity of asthma attacks, development of
chronic bronchitis, decreased lung function in children, increased
hospitalizations, and even premature death in people with existing
cardiac or respiratory disease. It also states that exposure to
increased concentrations of PM2.5 over a few hours to weeks can
trigger cardiovascular disease-related heart attacks and death.
Longer-term exposure can lead to increased risk of cardiovascular
mortality and decreases in life expectancy.

This year our neighbor who lives behind the restaurant died of a
heart attack. If someone can't smoke on my property, or run a car
without a smog check, why is it that SCAQMD allows for restaurants
to operate without filtration, air quality testing, or reporting on
the amount of meat that is being cooked? Why is it that there are
no zoning laws in place to prevent restaurants from operating near
residential areas? 

Please consider the lives that are being shortened and impacted by
this lapse in regulation.