Quincy restaurant owner Athanasois “Sam” Kotoulas met with the Board of Health on Tuesday night in an effort to get potential issues resolved for the opening of Sam’s restaurant on Main Street.

At the June 10 Board of Health meeting, Health Agent Vincent Flaherty raised some concerns he had about Kotoulas’s efforts to comply with the state health code.

While Kotoulas was not at the June 10 meeting, he heard about some of the claims made by Flaherty and requested a meeting with the Board of Health to clear the air.

There were a few tense exchanges between Kotoulas and Flaherty at Tuesday night’s meeting, but Board of Health Chairman Terrence McSweeney sought to find a middle ground between the two parties.

“I have not concluded any inspections,” said Flaherty. “I don’t know why he’s here.”

Kotoulas said the problem he had was that Flaherty did not make it clear about what was expected at the restaurant.

“He said to read the bylaw,” Kotoulas said.

Kotoulas claimed that because he was renovating the former Hanson’s restaurant, but not making any major interior changes, his business was already largely in compliance because it had passed inspections for the past five years.

Kotoulas also claimed that he brought in a plan of the restaurant, as requested by Flaherty, but that Flaherty refused to accept the plan.

Flaherty said the plan presented by Kotoulas was a sketch, and not the detailed plans needed for an inspection.

“In the codebook, it states that if there is a sale of property, that property has to come in compliance,” Flaherty said.

Board of Health member Richard Edgehille said the plans have to show the entire food preparation flow as a way to judge if there would be any cross-contamination issues.

Flaherty said the plans also have to provide information about the make and model of the restaurant equipment being used as well as information on contractors involved with things such as the emptying of the grease traps and dumpsters.

“I understand your concerns in that you’re trying to get a restaurant opened,” McSweeney said to Kotoulas. “Where do we need to start?”

“He should come in with the plan to operate,” Flaherty said.

“I came in,” Kotoulas said.

“We’re really not here to figure out what he said and what you heard,” McSweeney said. “We want to be satisfied that you’re opening your business the right way.”

Kotoulas again stated that he had submitted a plan to Flaherty that included information such as the location of kitchen equipment including the grill, refrigerators, sinks and dishwashers.

“What more can I put in?” he asked.

McSweeney asked Flaherty if he had seen the plan Kotoulas was talking about.

“It was a sketch,” Flaherty said. “He needed more specifics, like the makes and models and if the sink basins were large enough.”

Kotoulas said he would have provided more information, but that Flaherty had refused to meet with him.

“I don’t like you saying that,” Flaherty said. “I did not refuse to meet. This door is always open.”

“I think we’re going in the wrong direction,” McSweeney said. He said Kotoulas should focus on providing a plan with all the information Flaherty and the Board of Health had been mentioning.

“By calling it a floor plan, maybe we’re oversimplifying,” McSweeney said. “We need all the details about how you’re going to run your business day to day.”

Kotoulas said the main issue had been that he was not getting the answers he needed about what he had to do.

“Are you getting them now?” McSweeney asked.

“Yes,” Kotoulas said.

Kotoulas opened the Quincy Sam’s restaurant in 1966 and he said he’s owned and operated a number of other restaurants over the past 40 years.

Kotoulas said his initial plans are to open the restaurant in Hanson from 6 a.m. to 2 p.m., seven days a week, for breakfast and lunch.