Health records shall contain the date the lot was established (if using the unique lot method), the first date the animal(s) may be shipped for slaughter considering the requirement for at least a 180 day recorded history prior to slaughter, the unique identifier, as well as record entries that indicate the date the illness was noticed, the details of the illness, the number of animals affected and date the illness was resolved. Each record event entry shall be accompanied by the initials of the person making the entry and date/time of the entry.
We arrived for a 7:45 Friday evening reservation on the patio and were quickly seating. The location is awesome and the patio is very comfortable. 20 minutes later we still had not seen our waiter. We asked a bus person, and he acted surprised and brought us some water. A few minutes later the manager game by, apologized, and took our drink and appetizer order. These were quickly delivered and were delicious (and the manager agreed to comp the drinks because of the poor/no service). 25 minutes later still no waiter (making a total of 45 minutes). We again flagged down a bus person. About 15 minutes later a waiter from a neighboring section came by and took our order. All went fine from there, though it was a bit of a challenge to refresh our drink order. The food was delicious. We were charged for our "free" drinks in the first version of the check but the waiter corrected the bill and took them off a revised check.
The totally horrible service was a real puzzler, as the food was quite good and the location is very nice. To rub salt in the wounds, the restaurant charges a mandatory 20% gratuity. So, even though the service was awful, we left a nice "tip."
The restaurant was not particularly busy for a warm Friday night, so maybe others have had our experience with the service.
We may return because of the excellent food and pleasant location, but we will certainly not do so if we have anywhere to be later in the evening.