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F � <br /> • <br /> primary concern when he heard about this issue. The store being closed down is a <br /> secondary issue to thein. That was part of the reason why they were here was t <br /> learn, understand where the shortfalls were in order to male changes in order t <br /> impr vet a process. <br /> Mr. Ball stated that it would appear that they could fine thein for only one-day six <br /> violations at $500.00 per fine, which was his recommendation to the board. His <br /> recommendation was that they have a $3,000.00 fine and a suspension of their <br /> license for a length of time. <br /> Mr. Harrington wanted to clarify Mr. Ball's motion. As far as revocation of a permit <br /> with notice. It could be done for two reasons, serious or repeated violations of the <br /> code and any grounds cited at the discretion of the board of health or the department <br /> sufficiently serious to require revocation. That,was denial of entry of agents of the <br /> Board of Health. Providing false or misleading statements. Permit holder or <br /> corporation or owner convicted ofpleading guilty in a Judicial proceeding admitted <br /> facts sufficient to fine and guilty of a crime relating to the operation of a food <br /> establishment. Permit holders, a corporation, owner engaged in or conducted <br /> endangers the public health. Failure to pay any federal, state or local taxes. Failure t <br /> comply with local regulations or ordinances related to the operation of the facility. <br /> Such other reasons not stated with pose a risl to the public health and safety. S <br /> those were the items, which the board could use to fully revolve theirp ermit. <br /> Mr. Ball felt that the repeated offense would be the food safety. would they want a <br /> certain length of time? <br /> Mr. Harrington stated that there was no length of time noted. <br /> Ms. Grady felt that they definitely had a failure to comply. She wanted to add that it <br /> would-be mandatory to have each one of their empl oyees ServSafe certified, <br /> Mr. Ball stated that if they mandated that all of their employees to be Selvage <br /> certified. It could be a condition ofthe remanding f the suspension of their food <br /> permit. Cr they could suspend it for a specific length' f time. <br /> Mr. Harrington added that the other thing they did with the Creat wall. That <br /> program had a consult come in every week for the first month. There were four <br /> inspections and thea monthly for six-months. So if they 'were going to have <br /> ServSafe... <br /> Ms. Grady asked if the report carne back to him. <br /> Mr. Harrington stated that the report dict come back to him. They had already had <br /> ServSae certified people there. But, it obviously hadn't sunk in. So the board <br /> required more frequent visits. All employees had to have the ServSafe and an <br /> outside consult male more frequent periodic inspections and training. <br /> 12 <br />