[HoosierPa]

Ate there tonight and the food and service was excellent. Anxious to see the next HD inspection report.

[BK001]

Originally Posted by ChefsOfNapoliIII

Please accept our sincere apology.

We were closed for only one evening and reopened the next day after the inspection. We really had an unfortunate incident that afternoon when we had water problems the same day the inspector came. The plumber could not fix the problem until later in the evening. On top of that all hot water taps were left running including the ones in the restrooms. We have since installed a second water heater that feeds our washing machines only so if someone leaves our taps running, it will not affect those machines. Also, most of the points brought up by the inspector were corrected right away for other items we had to wait for electrician and other maintenance companies. The staff has been retrained and reminded to follow rules and regulations. We are working very hard every day and will continue to do so each day to deliver exceptional food with great taste and great quality to our customers. We will make sure that all our customers are satisfied not 100% but 1000%. To all who wanted to dine with us that night, please accept our apologies for the inconvenience. Again, we are working hard to make this a better place every day!!!

We had to let go few people including our Kitchen Manager. Our original Kitchen manager could not come back to US after visiting Europe for some reason.

Besides regular cleaning, we now clean the kitchen with pressure washer twice a week. We clean our dining area at night and again in the morning before the restaurant opens.

I had talked to number of customers regarding this issue and they told us that they know that it will be more cleaner than it ever was in the past.

We would love to have you back as our customer, please give us another chance.

Two things you can never have too much of -- cleanliness and garlic. LOL . But seriously, once you do a total cleanup, it shouldn't be that hard to maintain it. You need to first embrace it yourself and then drill it into your staff -- like they do in the fast food industry. Good luck in your efforts and PLEASE, let's not have a second occurrence. It's that important not only to us but to the success of your business as well. Thank you.

PS
We once had a friend back in NY who had a restaurant that did a lot of frying. Besides the regular daily maintenance, once a month she would have all her employees stay late. They would lock the front door, blast the music and have free glasses of wine while they did a total clean up -- wash down the walls, the walk in freezers, food bins, etc. She made it fun (although not all enjoyed it) and sometimes her mother and/or sister would come over to help. She would raffle small gifts to give the staff incentive. She was someone who was successful in everything she touched. RIP -- I learned a lot from her and still miss her.