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i' <br /> 1 1 <br /> I <br /> 4 <br /> of the board's time. <br /> Mr. Harrington stated that they had to pay the sheriff for the delivery. <br /> Mr. Santos asked hour much that cost. <br /> Mr. Harrington responded that it.was $42,.00. <br /> Mr. Santos asked if $100.00 would cover it. <br /> Mr. Harrington stated that that would cover it. <br /> Mr. Santos made a notion to rescind the original fin f$3,000.00 and replace it <br /> with a $100.00 fine. Ms. Grady seconded the motion. M ti n passed. <br /> Mr. Petersen thanked the board. what should they do next time? Did they work <br /> through the board if wanted to l the fine? <br /> g y <br /> Mr. Harrington con'firmed that they should work through him. <br /> Ms. Grady recommended that until this issue regarding the definition of their being <br /> beach is resolved they should sign up for the testing program next year. <br /> APPOINTMENT: Pers 's Restaurant—Food Code violations <br /> Mr. Newt t Heston was present along with his son Josh Heston who was the kitchen <br /> manager, for little of a year there now. Thea there his daughter Casey Heston <br /> who was the dining room manager. <br /> Mr. Harrington stated that this whole process started on the receipt of a complaint. <br /> They did a food code inspection on October 13 th <br /> , 2004. They found quite a few <br /> violations and essentially gave the establishment two-weeks to comply and abate the <br /> violations. They gent back today and all of the violation except for three had been <br /> dealt with. <br /> Mr. Santos asked what three had not been dealt with. <br /> i <br /> Mr-. Harrington responded that they first had identified that they had outdated milk <br /> and cream. The milk and cream was thrown away at the time ofthe inspection. <br /> When he went back there was outdated gratefruit juice, The other violation was that <br /> the racks in the walk-in cooler had not been cleaned or painted or replaced. The rust <br /> off ofthe cracks was getting on to the food. The food was covered and wrapped. But, <br /> you could see where the rust where they were dirty and had not been cleaned was <br /> coming off. That had not been dealt with. The last item was the prep cooler that sat <br /> right in front of the stove. The sliced meats and vegetables in the top of the prep <br /> cooler were at 47 to 51 degrees. They have had previous knowledge other times <br /> before where that unit had had trouble keeping the stuff`cold. The material that was <br /> 11 <br /> i <br />