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f f <br /> guess the state code is every six months to have that system cleaned and we were on that schedule and <br /> itwasn't due for cleaning until August, next month.- But for some reason, I don't know why, because we <br /> do very little frying there, French friss only, but for some reason the hoods were greasier than they should <br /> be so we you'll find a letter from the hood re that we have con he and the have <br /> t company the tatted them <br /> cleaned the system since Glen was there and they have also agreed to change our schedule and will <br /> clean us every 3 months during the busy season instead of every 6 months, every 4 months. Michelle <br /> and.Josh are both certified. Michelle just got her certification and got 95 on the test, did very well in the <br /> sanitary and maintenance department. <br /> Glenn Santos. Anyone want to say anything? <br /> Steven Ball: Glen, on your reinspection, everything's okay no r' <br /> Glen Harrington: es, everything seemed fine. <br /> Steven Bal[: And they were shut down: <br /> Glen Harrington: Yes. <br /> t ven Ball: And for how long? <br /> Glen Harrington: For a day. Each time we were shooting for noontime and that didn't happen, and then <br /> later in the afternoon and.that didn't happen, and then we went for 4 o#clock. <br /> Steven Ball: Well, they're been on notice since Oct. 13, 2004 and they had one year and they do have <br /> critical violations and I think we should address those issues. And also, consider to continue probation for <br /> another year. And on the critical violations, my thought to the Board is fres. We've alr ady been here <br /> once. Hover many tunes are we going to do it <br /> Lucy Burton: Well, I wr sn"t mere, but I think that l would feel that the Board decide d in the past that if any <br /> more.of the Violations within the time frame of 1 year occurred then take it to the next step. I also airy <br /> wondering about the cleanings during the peak season. The peals season is about 3 months. <br /> Newton H ton: It's more than that:.it's 6,months. But that' .not the thing. The normal time frame is B <br /> months,and we are going to 4 months during the very slow season, and 3 months during half of the year. <br /> We can do that every 3 tenths if it,,lakes you feel better about it We'd like to have you view the one <br /> day that we were closed which was the Friday before the Julye, which was probably the busiest Friday <br /> of the year as satisfying in that situation. I am hoping that what I'm shoring you here is that we now have <br /> the situation under control. We have a real strong team with a lot of experience, a lot of numbers, I mean <br /> we are going to have a manager on duty in the dining room all the time and all the time in the kitchen. <br /> On top of that we have a cleaning company coining in and changed all the schedules of these people. <br /> Lucy Burton: That's a very good step in the right direction. <br /> Michelle Barnacoat: I'm one of the ,managers that carne from Kingston. I would just like to say that l was <br /> there on that Friday and didn't realize that some of these issues were critical, and would have tried to <br /> male sure to put all my firne and effort to,Wake sure those things were done before you were called back. <br /> But I wouId like to say for al the team that this isn't just a job for us. It is out`life, I includedt and it is ghat <br /> I want to do for the rest of my life. <br /> Glenn Santos: Okay, I have a question for Michelle.' Were you the person in charge <br /> Michelle: I was the one there on Friday. ,I was not in charge. <br /> Glenn Santos: You are ServSafe Certified. <br /> 3 <br />