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7 <br /> in and finds the same things they found a year ago. This is the part that concerns him <br /> about it. As a Board they can't turn around now and say that your employees didn't <br /> know, you didn't know and you should go take this course. That option is gone. You <br /> have taken and passed the course. You claim that there are extenuating circumstances. <br /> Thirty dozen eggs sitting in the hallway. No santizer being used. The same tongs being <br /> used. These are basic things. He is at a loss to explain it to himself. He was hoping that <br /> maybe they could do a little more to explain the situation. <br /> Mr. Neelon interrupted Mr. Doherty and stated that he didn't want to diminish the <br /> significance of these violations. He is just concerned about the issue of is it "total <br /> disregard" because they can't be there because one is at home and the other one is sick. <br /> That is going to reduce the efficiency and the effectiveness of management. He hears <br /> what Mr. Doherty is saying regarding the fact there were other people there that passed <br /> the course. <br /> Mr. Doherty interrupted Mr. Neelon and said that that was like leaving his eleven year <br /> old to baby-sit his eight year old. That just doesn't work. He just has to accept <br /> responsibility for that if something bad happens. In this case something has happened. <br /> Mr. Santos continued by stating that he took the ServSafe course a year ago. It was an <br /> inherent part of the program that at all hours of operation you had to have someone <br /> certified in the program on the premises. He has some major issues because there have <br /> been the same repetitive problems over the year. The temperature of chicken and eggs, <br /> especially where salmonella starts breading over 40 degrees. He feels that it is basic <br /> flagrant disrespect for the regulations. The teacher he had keyed the course on the <br /> potentially hazardous foods. It was beaten into your head all day long even before the <br /> test was given. He has major concerns as to why it is being ignored. <br /> Mr. Doherty continued by stating that just about every restaurant he knew of was a <br /> busy place. Otherwise they were not in business. This has just got to be part of the <br /> daily routine. The bacteria don't know that you are busy and give you break. He loves <br /> Chinese food. But, he hates getting sick. Luckily he hasn't been sick. That must mean <br /> that somebody is doing a good job. These are warning flags that are popping up and <br /> they have to be addressed. Quite frankly he was at a loss as to where to go from here, <br /> other than a fine or a continued suspension. He would rather see something-positive <br /> come out of it than something negative. That is usually the ServSafe course. That has <br /> been done. They can't go that route. <br /> Mr. Ball asked if the new chef that they hired had the ServSafe certification. <br /> Ms. Chen replied that he did not have the certification. Christy hired him and she had <br /> no idea about that. She stayed at home. <br /> Mr. Ball stated that they actually had no idea whether he had the certification or not. <br /> She was just making an assumption that he did not have it. <br /> Mr. Doherty then asked Ms. Warden for her recommendations. <br />