Laserfiche WebLink
w <br /> t <br /> the employees and one time by the manager. So it should be checked four times per <br /> week. <br /> Ms. Warden asked if that had occurred. <br /> Mr. Shultz replied that it had not happened. His once a month schedule was this <br /> week. He would have to look back to see-if it had been done at the store level. <br /> Mr. Harrington stated that he did go back to the store this morning at 10:00 AM for a <br /> re-inspection. They had taken care of the other violations. Rab Carpenter wason-site <br /> with a copy of his ServSafe certificate. The other items had been cleared as far as <br /> the fans in the walk-in along with the bathrooms. All the other foodstuffs that they <br /> had in the freezer were dated properly. <br /> Mr. Santos asked about the hand washing in the men's room. <br /> Mr. Harrington stated that it was all narked he saw it. <br /> Mr. Santos stated that the day that they closed them down. Th re was no sign on the <br /> wren's room that the employees must gash their hands as part of the food code. He <br /> wanted to underscore a few items. He understood how personnel issues could mess <br /> things up. He was a manager himself. The food code did require that if there was <br /> potentially hazardous food being served on site. They better have a certified person <br /> in charge on the premises. If that person left, he could delegate another person in the <br /> interim while that person is gone. It was for their protection as well as the health of <br /> the residents of Mashpee to make sure that when the food cones off the truck it was <br /> dated properly. They shouldn't receive product that was delivered way out of date. <br /> That was why they went through all of that training. This wasn't the only store that <br /> r <br /> had this problem. The board notified some ofthe surrounding towns who might b <br /> receiving this product. Another town told them that they went to the Mobil and <br /> asked the employees how this product was distributed and they had no idea. He <br /> agreed that maybe these two employees had some issues. He wasn't trying to tell <br /> them their Job. But, maybe everybody who went to the training might want to re- <br /> visit the program 'especially if you get twenty people who didn't get it. His problem <br /> he had with this situation was that there wasn't a full time ServSafe person. Nobody <br /> had ars idea of what to check as far as what could be put out and when. It secured to <br /> him that one of the things that he would like to see was that they implement an in- <br /> house management level plan. They seemed to be working on that idea. That was <br /> something they wanted to hear today. He did appreciate their efforts to move that <br /> forward. He felt that it needed be a little stricter. They haul4his problem a while <br /> ago that nobody was ServSafe certified. The bottom line was that nobody had the <br /> proper training. Itwasn't just this one store. If another store had this same problem, <br /> who knew how many other stores were out there too. This was for their protection <br /> and the public protection. <br /> Mr. Bowar stated that that was one of the reasons why he came to the meeting today. <br />