The Lucky Dill

Reviews 4

A

A Private User

03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced and chopped ham at 51-53 degrees, in iced container on counter - low on ice Corrected On Site. moved to reachin cooler 03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shelled eggs at 69 degrees , pooled eggs at 52 degrees in iced container Corrected On Site. moved to reachin cooler to bring down temperature ; to use smaller containers and increase frequency of ice addition. 03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. whipped butter individuas at 68 degrees , front counter Corrected On Site. 05-09-1 Critical. No conspicuously located thermometer in holding unit. reachin cooler across from grill 05-09-1 Critical. No conspicuously located thermometer in holding unit. reachin cooler , pastry area 08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. lasgna , walkin cooler Corrected On Site. 08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. pastries on carts, front counter 09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. nonhandled bowl in bulk chicken stock cookline 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knives stored between reachin cooler and steam table Corrected On Site. 14-35-1 Observed ripped/worn tin foil used as shelf cover. shelf above stove 17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. 18-04-1 Observed old labels stuck to food containers after cleaning. plastic containers on shelf, outside storage room 18-04-1 Observed old labels stuck to food containers after cleaning. on shelf by dishmachine 20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Corrected On Site. 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. on counter, pastry area 31-09-1 Critical. Handwash sink not accessible for employee use at all times. metal pitcher in handsink , pastry area 41B-03-1 Critical. Observed unlabeled spray bottle. under handsink , pastry area 51-11-1 Carbon dioxide/helium tanks not adequately secured.

AN

Angela Callahan

My husband and I have been eating at the lucky dill for over 5 years. Every once in a while, wed get bad service, but rationalize it because the food was good. That was until Saturday night. We went to dinner for my birthday, and arrived at 4:30PM; there was one party of 2 waiting before us. The hostesses said their computers were down and would be back up in a matter of minutes and that it would be about 5-10 minutes for a table. 30 minutes later we had to ask why we hadnt been seated. They told us that they skipped over us on accident (not possible considering they didnt sit anyone), and that it would only be 2 more minutes. 15 minutes later we had to ask again why they hadnt sat anyone in 45 minutes for an original 5-10 minute wait. They said they just had a table open and that they could seat us. The whole restaurant was empty. It seems awful to just keep lying to people about a wait with an empty restaurant instead of just being honest and not breaking the trust with your customers. Seems they dont know how to function with computer errors, or hand write tickets. When we received our food, my husbands reuben was served on liquefied bread, and my burger was cold. We complained about his sandwich, and the hostess just brought new bread instead. We also noticed they are now using more frozen foods than fresh, which stinks, and their burgers are smaller and flavorless. They also raised their prices, it was $35 for the two of us for a reuben, a burger, and two of the glass sodas from the bakery. It seems perhaps they have become too large for quality anymore. Its a shame, because this used to be one of our favorite restaurants. But cutting corners and raising prices, means Saturday will be our last visit.

MO

Monique Dever

This saddens me to write this because, The Dill as we refer to it at our house was a faviorte. I have always been one to say if you have one bad experience it should not depict that establishments fate. Well the last few times we went there have been some issues with servers. They have had a large turn around. Servers that you like and you have been used to are now gone for one reason or another. Well tonight St. Patricks Day, was the straw that broke the camels back! I called to place an order, The lady that answered the phone said that there was about a 30 minute wait, which I was fine with, she also stated you would have to pay for your meal over the phone before they would prepare it. Now, I always pay cash I dont need to use a credit card, I dont like to use a credit card and I dont want to use my bank card. With all the scams going on these days and information being stolen by employees, has just proven to me to not be the safest form of payment. I told her I would be paying with cash, she said that is not allowed. So now lucky Dill is assuming that all of their customers are going to rip them off, because she stated "we arent going to have any loss"! OKay, with giving credit card information or bank card information over the phone where it has been proven that most of the theft from Credit card/bank card information is stolen from retail establishments or restaurant I have chosen always to pay cash. Please, please, I am not saying that they have the situation at all. I just believe that a restaurant needs to take orders and hope and pray that customers show up. Unfortunately restaurants need to make or take that risk. They have just lost my family as customers.

JE

jeanbl03

Although the food was wonderful the experience was not. I traveled on a bus with a group of over 36 individuals. We had planned ahead with this restaurant so they would know to expect us. Upon our arrival (granted we were 10 minutes later than planned) we were settled into a room off the main dining area. The tables were not set with dinnerware nor were we given menus to review. Rather the waitress (1 for 36 people) started making her rounds to each table asking for our drink orders. She took several tables at a time and returned with their drinks. I spoke with the manager asking why he didnt have more than one person helping serve our room and his response was terrible, "When the reservation for the room was taken we should have asked for a $200 deposit, that did not occur and your group was late so I removed the second person". I told him that should not matter to me the customer as it appears to have been their error and even if we sat at individual tables in the restaurant we are looking to be served so we can get on track with the remainder of our trip. He stated he would come in and help himself however; he never showed up and the one waitress was left to help everyone in that room alone with occasional serving assistance. It would seem this restaurant was more concerned with their process than making customers happy to be a return customer. With 36 people ordering Im sure that helped bring in a nice unexpected profit to their Tuesday afternoon register totals and therefore, I would have expected a little more appreciation for us bringing them our business than what was showed.