Point made here. It is a common theme among most restaurants. However, again it appears there are some that have been wronged by Havana in some way and they want to retaliate? I am not saying it is possible they have poor service and food, but so do many others. We went to Red Sauce and had the worse service we have had in years. We never did get our food since they took so long and than got the order wrong.
I like the idea of rating restaurants in food quality and service. Somewhere out here is an app that does that, but probably biased too.
Quote:
Originally Posted by looneycat
a recent heath dept visit to Palmer CC Restaurant:
02C-03-4 Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Bulk meat in walkin cooler. **Corrected On-Site** **Warning**
03A-02-4 High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish on cookline at 47? not iced. Corrected by placing in reachin cooler **Corrected On-Site** **Warning**
03B-01-4 High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauces at 118? in warmer thermostat turned up **Corrected On-Site** **Warning**
03F-10-4 Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Cooked potatoes for dinner. **Corrected On-Site** **Warning**
23-05-4 Basic - Soil residue build-up on nonfood-contact surface. Ice machine lid. **Corrected On-Site** **Warning**
24-06-4 Basic - Clean utensils or equipment stored in dirty drawer or rack. **Corrected On-Site** **Warning**
24-09-4 Basic - Clean equipment stored on floor. Pots **Corrected On-Site** **Warning**
36-11-4 Basic - Floors not maintained smooth and durable. Threshold in walkin cooler. **Repeat Violation** **Warning**
53B-01-4 Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. This violation must corrected by 5/20/13. **Warning**
most restaurant inspections don't look much different <sigh>
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