Member Dr. Steve Stein wondered, “What steps have you taken?”
The restaurant owner revealed, “We had insects in the spring. Tony told me to get some proper insect repellent, and I did .... I installed new lighting .... There were mouse droppings, but that was taken care of, and there’s never been another sighting.” He also said he checks the temperatures of cold items, and they are fine, but when the county environmental health specialist comes, her thermometer shows it’s not cool enough.
Welsh observed, “If this is a recurring thing, we need to do something about it .... a simple fix might be for you to get a new thermometer .... Another thing that keeps showing up has to do with the buildup on the fryer baskets. How often are they scrubbed?”
Moeller answered, “Obviously, I have to scrub them more often.”
Mold has also been found many times on the ice machine. The health officer noted, “We need to find out why.” He suggested having a service person check the machine.
Welsh recalled, “My first job was in a restaurant in Indianapolis .... They had a list of what the state and the chain expected in regard to the frequency of equipment being cleaned .... If you had a list to go by, that would go a long way to show us and the public that you were” trying to make improvements. “It would give you your own checklist to follow.”
Member Dr. Jim Hollis commented, “Coming from a background in meat inspection, when a plant was closed down, we had to have a plan in writing before it opened again ..... I think in this case, we need something written first and then we do the inspection to make sure you’re following the steps .... We’re talking about people’s health here.”