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4 is going to through one of the gallon containers in a day. She wanted him to provide her with the evidence that he had more in storage. They entered the small storage closet in the hallway. He entered the closet and pulled out another bottle of bleach. She happened to reach in to turn on the light. She thinks Mr. Harrington might have asked if there was a light switch. She turned it on and low and behold there were thirty dozen eggs sitting in the little dark hallway. The health agent disposed of these eggs. 9. While the agents where standing there the chef was cooking on the stove. There is a sandwich unit type of device with individual areas for vegetables. (Mr. Harrington included that there were cooked meats and raw in this area together.) Normally you would have your condiments such as mayonnaise and all of that. They had cooked and raw chicken and steak in this area. The chef took the steak and threw it on the grill. He then took the tongs and threw them back causing them to land in the chicken or the other product. They are using the same tongs for the cooked food, vegetables, the raw meats and the chicken. There is a ton of cross contamination going on in that little unit. She became very concerned at that point. Prior to that when Mr. Harrington had gone outside to dispose of the thirty dozen eggs the chefs followed him outside with the gloves on their hands. They had their hands on the dumpster with the gloves on. They then came back in and handled raw food with the same gloves that they used for the trash. That was a major concern. Her concern was for the people that were beginning to come in for lunch. 10. There was chicken thawing at room temperature uncovered. If they had covered it, it wouldn't have been too, too bad. But, it was sitting there on bakers' trays thawing uncovered. 11. They witnessed the employee cutting the raw chicken with the gloves on then turning around and grabbing the raw vegetables with the same gloves causing a cross-contamination of that material too. There was enough to warrant some type of remedial action. Mr. Doherty re-entered the conversation by reviewing an inspection form dated 6/22/01. The form has an inspection note that states "Cannot keep raw meats next to other foods." Ms. Warden stated that the summer intern completed these inspections. Ms. Warden and Mr. Harrington had made note of the fact that the summer intern had the same issues at that time. "Can't keep the raw meats next to the ready to serve foods." It could very well be the same area noted above or it could also have been in the refrigerator where he is keeping the meat the above with the cooked food below. Mr. Doherty then reviewed the 8/10/01 inspection, which was good. Then he reviewed a 5/2/01 inspection, which noted some of the same types of violations. Ms. Warden stated that the BOH didn't have the opportunity to review the inspection report and/or the minutes from the prior BOH meeting. She wasn't sure how applicable