Laserfiche WebLink
t <br /> Glen Harrint n: I was satisfied when I left, bef re you opened. Glenn, if I could just offer some <br /> recommendations after going through this. We've been through this before with other facilities <br /> and ran into at Great l all with similar violations and what we ended Grp doing, and also what we <br /> did with Mobil so this is nothing new as far as having ServSafe people for all the establishment <br /> employees, and also having in-house training for a period of time. And also the cleaning <br /> company was something else that I was going to recommend. As far as it could be done after <br /> hours, 1 don't know if once a week is going to do it because once a week is fine for the facility but <br /> It's not going to do it for the daily cleaning that needs to be done in the kitchen because that was <br /> not being done and it was obvious from the amount of the buildup of the grease there. I don't <br /> know if it was explained to you but at the time of the fire and Michelle was there, the hood and the <br /> amount of grease coming off there: into a catch pawn that the grease goes into and thea comes <br /> down and by gravity flows into catch pars. The catch parr at the right end where the fire was, was <br /> overflowing with grease. <br /> .bosh: It was actually water. The Fire Crept. was.actually spraying water. He actually stuck his <br /> hand in, and it was actually water from the hose. <br /> Glen Harrington: We did empty it but there was no catch pan at the other end and the grease was <br /> n the floor, and the catch pan on the right end, granted it may have been grater from the fire: but <br /> there was grease also on the floor. So there is a reasonable amount of grease buildup on the <br /> hood-and so l think the daily clearing was not being done. 1 don't know who this Diamond <br /> Cleaning is, and I don't know what they're good at: but I think it should be someone who was <br /> familiar with a kitchen and do the actual facilities in the kitchen. gust doing the floors and the <br /> walls, I don't know if they are aware-of the saniti ers necessary and if they are going to be putting <br /> other harmful detergents on the equipment, I don't know these people at all. The other item's were <br /> the review of personnel, and actually to change their protocol as far as their shifts so that there <br /> are additional people there at 11 after ho urs to do the cleaning} whether that had been looked at <br /> as tar as where the shifts can be alternated or staggered so that some people are left after Fours <br /> to do the cleaning. <br /> Steven Ball: But we're running into management no W. If they don't do it, we'll just go in and <br /> inspect there and that's their problem, not ours. <br /> Glenn Santos: Last time he did come in with a plan with his staff because there was an issue <br /> about the frequency of checking the temperatures In the coolers. Mr. Heston, wasn't there an <br /> issue about that? <br /> Newton Heston: I don't remember that. <br /> Glenn Santos: I believe that was Persy's. But he did come in with a very good plan about, l don't <br /> know if you remember it, but they had a better plan for record keeping of temperatures at times <br /> during the day because that was one of the violations back in October. I'm trying to remember it, <br /> Glen. <br /> Newton Keston: Part of our problem with that part of-the thing was the problem with personnel. I <br /> understand what you folks are saying, and we're willing to do what you want us to do and l <br /> understand also that Mr. Ball doesn't want you people to go into management but somewhere <br /> between the two extremes of you getting into management r telling us what to do, we'll be happy <br /> j <br /> to comply because as Michelle said, this restaurant is very important to all of us and other people <br /> also, so we'll do what we have to do. We don't expect you to do it for us or to supervise it, but w <br /> know that we are subject to your checking without-having to do the supervision. <br /> Glen Harrington: nay last comment was, in dealing with this whole ordeal and dealing with their <br /> staff that Michelle by far and above got the most done in the smallest amount of time that I have <br /> ever seen anybody ever do, so I personally have full faith in her ability to manage and get things <br /> done.' I gage her the compliment to say that 1 had fall confidence in her. <br /> Glenn Santos: So, I don't know what your pleasure is. <br /> 5 <br />