Avoid eating at restaurants in Iowa
- Thread starter wildcatsboston1984_rivals
- Start date
The Asian restaurants are going to love this.
Do we have an Iowan restaurants in Kentucky? (Asking for Ed)
I once gave training, non-medical, to a group of health officials. They were from out of town and did not know the area. When lunch came I started telling them where the restaurants were. I said the Chinese restaurant is across the interstate and in the little mini mall... This was met with a great deal laughter from the room. One spoke up and said people from the department of health do not eat at Chinese restaurants.
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I was in Iowa for a few days for work once upon a time, and never made any plans to go back and explore it on my own. I love that the local paper here publishes the monthly restaurant inspection reports for the Treasure Coast. It's interesting to see the range of places that have violations. Everything from fast food to high end restaurants gets dinged.
KEEP BIG GOVERNMENT OUT OF MY STOMACH. TRICHINOSIS = FREEDOM.
Are you going to Iowa? Why do you care about what consenting adults do in Iowa? How does this affect your day to day?
So they were on a three year schedule as well as when complaints are made. Now it's five year or when complaints are made. I'd hardly call that "dramatically" scaling back.
Does health inspector pay well? That job must suck, being hated by every person you ever interact with.
Does health inspector pay well? That job must suck, being hated by every person you ever interact with.
Per my limited experience working concession stands, everyone is all smiles and on best behavior while the health inspector is visiting.
Gotta get that "A" on the door.
After that yearly visit, we are free to get back to lougie up the burgers and chicken sandwiches. It's like a breathe of fresh air when the inspector leaves.
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lol. My mom was telling me about when she worked the concession stand at my baseball games when I was a kid. No health inspector back then for that. Said if one ever showed up he’d probably just burn that thing down and be done with it
To be fair it's not hard to have a violation. At least not here in Virginia. For example, if we didn't have all the doors to our dumpster closed it was a violation. Or if we had the dish washing sinks filled with too much water, it was a violation.
Yeah but most of the time you can't see in the back where all the worst healthcode violations can occur. Or even if you can, it's stuff that's not going to be visible. Like if the freezers and coolers are at the correct temperatures, for example.
Absolutely. I read those reports and see what the violations are for and dismiss stuff like that. One thing that surprises me is how many places get dinged for mold in the ice machine. I retired from a large chemical company that had over 300 ice machines throughout the plant, and they were set up on a regular cleaning schedule by the SMRF (Small Refrigeration Services) group. I can't imagine why a restaurant wouldn't do that as well, or at the very least make it part of a regular weekly or biweekly check list.
I worked at a heavenly ham in high school. I was in the back making chicken salad when a customer came in. Went up to ring them up and then went in the back. Health inspector took off because I left the Mayo unattended. For maybe 3 minutes
Because that takes labor that doesn't bring in money and restaurants biggest cost they are always trying to minimize is labor. And unfortunately, spending money on labor to clean all the millions of things that need to be cleaned doesn't bring in money.
Geographic location or name of restaurant? Because it's state health inspection so geographic location would make a difference.
Just
Just was curious if it's anywhere near me. I'm in NoVa. So, geographic location is fine if you'd prefer not to say the name of place.
I got dinged because I didn't have the dish washing sinks filled in the correct order. One is supposed to be filled with hot water, another with hot water and soap, another with hot water and some kind of cleaning chemical.
The order it logically should be in is chemical water (for soaking and disinfecting), soap water (for cleaning off anything stuck on the dish that isn't coming off in the dishwasher), plain water (for rinsing), then dishwasher.
They said the chemical water should be closest to the dishwasher, so you'd be working your way further past the dishwasher as you went thru the process. By the time you got to the plain water to rinse stuff off, you'd be on the complete oppopiste side of the line from the dishwasher and have to constantly walk back and forth.
Alas we ignored the inspector about that after she left. WE continued to fill the sinks in whatever damn order we wanted to. Most of the time we just filled all three with soap and the disinfectant chemical because during lunch and dinner rush they would all get filled up with dishes.
Dang I worked at Panera for years in Kentucky. The one in Louisville got a bad score once because the fans in the line coolers were dirty. In Lexington we only ever got counted off for employees having their drinks in the wrong place
I've never worked in a restaurant, but don't they have a "shutdown" checklist at closing where things are cleaned up at the end of the day? Why not just add that as check and clean as needed item? If I were an owner or shift manager and didn't have the labor available to do it, I'd take that task on my own.
Shift managers are hourly too.
And yes there is a closing check list. Last inspection I was a witness to, these devils even checked to make sure the wheels on our coolers had been cleaned. So you can only begin to imagine how much **** there is that has to be cleaned for an inspection.
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In Kentucky it's actually wash, rinse & then sanitize. And a three compartment sink with drainboards is required.
Maybe it was in that order. I can't really remember. I just know the order they were telling us it should be in was the opposite of what made sense. Theink their protocol had the dishwasher on the opposite side of where we had it, because the sink order would have made sense if the dishwasher was on the other side. But the lady was insisting it had to be their way. I don't really see what difference it makes as long as you still use the proper workflow.
A little off topic, but do you have any idea what kind of scores The Fishin' Pig in Farmville typically got? We were only in town for a couple of days, but loved that place. I needed a designated driver after their Sunday brunch.
Damned if I know. I only ever worked at one restaurant for like 13 months.
The Pig moved into a new spot back in August too. THey were in this hole in the wall type building on the outskirts of town but moved into a former Ruby Tuesday. Much better location for them, although the previous location had no problems at all packing the place. Place is legit. Back when I lived in Farmville, I would frequent there on Mondays for lunch because they had a half price lunch menu. With tip and a water I could get out of there for like $7 and be full for quite a while.
My friends took me out to lunch for my goodbye lunch my last week out there and I chose there for it. Probably my favorite restaurant. I go back to Farmville to visit from time to time since I still have a few friends out there and always stop by the Pig. Haven't been out there since they moved to their current spot though. I don't miss much about Farmville but damn if that isn't one of the things I miss.
They have a place in Waynesboro and Virginia Beach as well.
What did you order?
That was in 2016, but I think we had the BBQ sampler and a catfish basket. That was enough food for maybe 4 people wound up taking part of it to the hotel and eating it after the football game that evening. Went back on Sunday AM for brunch, and it was even better. Eggs, smoked bacon, brisket, pulled pork, smoked sausage, home fries, biscuits and gravy. I'm surprised I didn't go into cardiac arrest driving home.
It wouldn't be good for my health if I lived close by.
I'm really picky with fish and I loved that catfish. One of my friends down there had been living there for most of his life, and being a small town, he knew a whole bunch of people, including the owners. I always liked going there with him because the owners would always hook up the table with a free basket of catfish.That was in 2016, but I think we had the BBQ sampler and a catfish basket. That was enough food for maybe 4 people wound up taking part of it to the hotel and eating it after the football game that evening. Went back on Sunday AM for brunch, and it was even better. Eggs, smoked bacon, brisket, pulled pork, smoked sausage, home fries, biscuits and gravy. I'm surprised I didn't go into cardiac arrest driving home.
Honestly though really anything you get there is going to be good. It's one of them places where if you hear someone complain about it you instantly just discredit anything that person ever has to say about food going forward.
Never went there for brunch though. Sundays was the day I liked to spend not leaving home unless I had to so I could just chill and get stuff around home done because for most of the year I was working 6-7 days a week.
If there is one thing Farmville does well, it's produce good local restaurants. Well they are also good at being boring as well, but you don't want to be good at that.
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Yep, you're right. Left to right or right to left really doesn't matter at all, as long as the workflow is correct.