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Michele: I have a question, I got the write-ups right here and not one thin was listed critical un <br /> i . f . � der the <br /> critical item list. rn a little confused as to which ores were critical. <br /> Glen: Dight, and we don't usually determine that in the field. I went back afterwards an ked through <br /> roup h <br /> the code to see essentially ghat would be critical and what would be non-critical. l don't take the time to <br /> do that in the field. The criticals that were found on the 7/01 105 inspection report, the 9:1 to 9:45, the <br /> first Section 25 was critical, the second was not, the third was critical, the code reference 27 was not <br /> critical, the next code reference 25 was critical, and code reference 8 was a critical, the food uncovered in <br /> the walk-in, and the last number 25 oven racks and catch pans needed to be cleaned was a critical. So <br /> there are 5 critical . <br /> Lucy: can you tell me again back in October, since l wasn't here, on the Board, the Board issued a fine <br /> and stated any further violations within a one-year period? <br /> Glen: The Board voted the above-referenced food facility has been placed on probation foureriod of <br /> one year from receipt of this letter. Furth p <br /> p Further ensuing violations found during this t�r�ne by the Board or its <br /> agents will result in immediate summary suspension of the food establishment permit for a time specified <br /> by the Board. And the Burd ordered reinspection by the Agent bylour. I that they were in compliance <br /> with any violations that were seen-ort October 15th 2004 which we had done and they were okay, and they <br /> reopened per.the Board's decision. <br /> Newton Heston: I have prepared some sheets I would life to pass out to you folks to stow you what this <br /> problem has caused us to do.and hopefully you'll see that vire think we have it totally under control: I'm <br /> not here to make excuses, but we did have our inspection last winter, after this problem, and the <br /> inspection looked quite good. There were no critical violations at that time. Since that time we have lost <br /> a couple of long term employees in the kitchen. to lost our had manager to maternity leave and u <br /> until recently we were able to replace those people so we were functioning with a staff that was not what <br /> we normally have. Thafs why we brought the team that vire have here now because everyone here <br /> although new to this restaurant, but most of them have served our company for.a longtime at other <br /> locations. They have a lot of experience. And so I think if I can pass this out to you, it kind of breaks <br /> down where vire are and the next page shows you what we have done to make certain that this cannot <br /> happen again. A lot of reading here but l guess it shows.that we put a lot of time into it, and as-l said we <br /> were functioning with only one manager'because..of this personnel problem, 4nd now we have four.two in <br /> the dining room and two in the kitchen. The new managers come from our Kingston restaurant where as <br /> you might know had an unfortunate fire and lost the restaurant. That was a tough one for u because that <br /> was the first restaurant whereg <br /> vire all learned the business. And not that that�s it <br /> n excuse for us, but <br /> was a dif cdlt loss. But Michelle was the manager of the kitchen In Kingston and she also was the. <br /> manager of the kitchen down in Dartmouth. Bridgette has been our dining room manager in Hyannis up <br /> untrl a short time ago and then she left the company and carne back to work in M shpee. If you were to <br /> talk to anybody in the restaurant about Bndgette they would say that she is probably the toughest dame <br /> we ever had. So that f am sure that anyone who trains with her in chane of the dining room is her own <br /> effort to Andy was in Kingston also as dining room manager. So we have brought down 3 people from <br /> the Kn stn restaurant. <br /> On top of this,we have fired a professional cleaning company who comes in every week, not that we <br /> shouldn't be doing it ourselves, but to do the real deep cleaning. That has started, they came in for the <br /> first time last night and they are corning back Monday night and every Monday. <br /> Glenn Santos: Do you have a contract with thein? <br /> [newton Heston: We have a verbal contract, but not a written one. But l chid put right here on this sheet <br /> who they are. <br /> Glean: That name doesn't mean too much to me. <br /> Newton Heston: And thea we had a problem with a hood system being more greasy than it should be <br /> even though we've been on a contract with the same company for years with all the restaurants and I <br /> 2 <br />