Fast Pass - Advocate News

THE SAUGUS ADVOCATE - Friday, February 5, 2016
Page 3
Border Café cited by Board of Health; manager say’s issues ‘100% addressed’
15 Mth CD16 Geri.ai 1 1/25/2016 12:52:51 PM
By Christopher Roberson
Heffernan also suggested
hiring an outside food consultant. “An unbiased set of eyes
might help,” he said. Richard Epaul, Border’s facilities director, said he conducts inspections every three
months. “That’s soup to nuts,” he
said.
However, Epaul said Ruccio and his team have always
brought problems to his attention, rather than ignoring them.
“They don’t wait for me to
get involved,” said Epaul.
In other news, Dr. Dana
Buske, senior environmental scientist, at Tech Environmental said she has monitored the operations at
Wheelabrator Technologies
since 2011 and visits the facility up to three times each
year.
Buske said Wheelabrator
failed its July 2015 Stack Test,
which detected dioxin levels that were above the limit
listed on the company’s environmental permit. However, she said the State Department of Environmental Protection was not concerned
as the levels were below the
state’s threshold.
Wheelabrator subsequently passed the same test the
following month. In response, Harris said
such chemicals still take their
toll over time. “Any dioxin that’s tiny, tiny,
for 40 years is going to affect
residents,” she said. B
oard of Health members
were not pleased after
learning that Border Café
had once again been cited
on four infractions regarding
cleanliness and food-borne
illness. Chairman William Heffernan said the latest inspection report revealed the presence of dirty silverware, dirty
floors and Shiga toxin-producing organisms. “If this continues to happen, I can promise you – your
permit will be pulled,” Heffernan said toManager Christopher Ruccio during the Feb.
1 meeting. Member Pamela Harris was
equally disgusted.
“You’ve had a history of prior complaints and it has to
end, we’re not going to put
up with it,” she said. “I for one
am appalled, it’s totally unacceptable.” In response, Ruccio and Executive Chef Benjamin Ramos said they follow a comprehensive maintenance
schedule, that their dishwasher runs at the requisite
temperature of 180 degrees
and that the restaurant constantly has a team of cleaners working during and after
business hours.
“All of these issues have
been 100-percent addressed,”
said Ruccio. However, Harris said it was
clear that such measures
have not made a difference. “Obviously, it’s not working,” she said, adding that a
log needs to be kept to document when different tasks
are completed. Christopher Roberson
may be reached at
[email protected].
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