Laserfiche WebLink
13 <br /> and then six months or by June they could have another inspection at that point. But, <br /> this with the consultant doing weekly visits. It would be five hours with the manager <br /> and fifteen hours total with the employees. Then interim reports issued to the BOH on a <br /> weekly basis. <br /> Mr. Doherty then asked the Mr. Neelon and the Chens if something along this line <br /> would be acceptable. The alternative is a non-renewal. <br /> Mr. Neelon and the Chens agreed that that would be an acceptable solution to the <br /> problem. <br /> Mr. Santos agreed that the consultant plan of action or contract is a good tool, which <br /> would hopefully correct the problem. He would like to see the plan implemented before <br /> the even re-issue them an order to re-open. If they allow them to re-open, immediately, <br /> could things go on as usual. Something like this could take months like this to get up <br /> and running. <br /> Mr. Harrington said that no, it would not take that long. <br /> Mr. Neelon asked if there was a particular service where they could call them right away <br /> to begin the process. <br /> Mr. Harrington stated that he did have the name of a couple of people who do this work. <br /> However, he wasn't able to get a hold of them. <br /> Mr. Ball interjected that they be fined x amount of dollars on each critical fine and <br /> implement it. He felt that they had been to the well too many times. It doesn't have to <br /> be a heavy fine. But, this deserves a fine. They can be taken piece by piece. You have <br /> high critical items that weren't done and there are low ones. You can take your <br /> direction on the fines from that. What is the highest and lowest that they can fine <br /> anybody? <br /> Mr. Harrington stated that to be honest he had no idea what the range was on that. He <br /> had not been through a fining process on a food establishment. They usually worked it <br /> out through other means. <br /> Mr. Santos stated that the last time with the violations that the restaurant had they <br /> were looking a $300.00 fine. They had three employees and it was like $95.00 or $99.00 <br /> per employee who were sent to the training. They called it a wash. <br /> Mr. Ball stated that there were individual fines. <br /> Mr. Santos continued that they did come up with a dollar figure and contrasted the <br /> fines against the cost of the number of employees attending the ServSafe program. <br /> Mr. Ball felt that they should be issued the fines on each one. However, he didn't think <br /> there was enough time to allow them to institute a program. He recommended that the <br /> BOH members issued the fine give them time to get the plan of action going and allow <br /> them to re-open the restaurant after re-inspection. <br />