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Show it A8 Thursday, March 19, 1981 The Newspaper f I jam i r i i w MOUNTAIN FISHERY RESTAURANT FRESH THIS WEEK Live Maine Lobster, Flounder, Scrod, Red Snapper. Haddock, Oysters Steamed Clams 6-11 p.m. Daily Reservations Suggested 649-4006. 368 Main Street Mastercharge and VISA a Mastercharge and VISA accepted. EXPERIENCE UNIQUE DINING Join us in our patio greenhouse for breakfast or lunch featuring our famous breakfast special including the "miners dawn" and Park City's best selection of soups, sandwiches & omelettes, as well as our excellent salad bar. Monday-Friday 7 a.m. to 3 p.m. Saturday & Sunday 7 a.m. to 4 p.m. Breakfast served anytime. I THE ESTABLISHMENT yffinb 317 Main St., Park City, Utah 649-8284 Visa Master Charge Meet Summit County's Mr. Clean Featuring daily luncheon specials Monday through Friday 649-7060 442 Main Street rYr- 3 sYi MeM IPretty DBalfoy These new parents, Susan and Dwight Burdick wish to announce the birth of their baby boy Tyler Thaynes born on March 15 weighing 9 lbs., 5 oz. These new parents, Cindy and Merle Iluseth wish to announce the birth of their baby boy Fielding Evan Iluseth born March 14 weighing 8 lbs., 2 oz. We welcome all birth announcements! - Please mail all pertinent information to;-'-- Pretty Baby, P.O. Box 738. Park City, Utah 84060, or call (801 ) 049-9014. NOW OPEN Elegant dining at its best. Private party facilities available. Park City's most exclusive wine list 649-5993 All the restaurants in Summit County have been given the once-over, and all have received a clean bill of health. Well, reasonably clean. i Acting County Sanitarian Bob Reschke told the County Commission last week that he has completed the first round of inspections in Summit County's 60-odd food service establishments, of which about 50 are in the Park City area. Although most restaurant owners in the county were aware that a renewed emphasis em-phasis was being placed on inspections, none was aware exactly when Reschke would drop in. "I go unannounced," he said. "It serves no purpose for them to know when I'm coming." Reschke agreed that his round of inspections turned up some problems, but none severe enough to warrant closing any of the establishments. establish-ments. He said that, without exception, management was concerned and responsive. "I have yet to meet an owner that has been up tight," he said. "And I don't know of one business where there hasn't been an ongoing attempt to correct problems that need to be corrected . ' ' He lumped those problems into two major categories: turnover in personnel, and aging facilities. Reschke pointed out that restaurants, particularly in resort areas, have difficulty keeping trained help. "There's a turnover in the restaurant business per annum an-num of 90 percent, and that's nationwide." And he noted that many of the restaurants, especially in the Park City area, are housed in buildings constructed con-structed when codes and code enforcement were minimal. "The plumbing in some buildings is 50 years old. Lighting is of varying vintages. vin-tages. Ventilation is of varying quality. We have restaurants that have only one entranceway . . . The ramifications of this are quite evident." Rather than insist on immediate im-mediate corrections, Reschke has been willing to give restaurant owners some slack as long as he sees progress. "i understand their problems," he said. "As long as they're working on them, that to me is important." He mentioned one restaurant owner who has Bob Reschke spent thousands of dollars repairing the plumbing, another who is installing a new floor, and a third who is replacing the ventilation system in his establishment. "There is not one establishment that I know of that hasn't made on-site changes or corrections to existing discrepancies." Reschke said he has visited some restaurants as often as four days in a row to follow up on his initial inspections. in-spections. His job has taken him from Park City to Francis Fran-cis to Echo, and to school cafeterias as well as restaurants. He plans to conduct another round of formal inspections in-spections in the spring, and also to introduce a training program for food service management. "We need to address other problems that enter into the food service business ... We think that by having a schooling program, this will key managerial people to what to look for." He hinted that, by the beginning of the next ski season, the county may be a little tougher on restaurant personnel, focusing on issues such as dress and even hair restraints. Reschke is working for Summit County on a contractual con-tractual basis, filling in for Sanitarian Steve Jenkins who is on sick leave. He was a public health specialist in the U.S. Navy, concentrating on epidemiology and environmental en-vironmental health. He also worked as a public health officer of-ficer in Idaho for seven years. Historical Society dedicates new dungeon office - w'" 1111 , jwwuwuwwmiijbuul!:' I I ,v (SmflStMmss I All Dinners Include Bonanza Salad Bar Seasoned Rice Hot Rolls & Butter Partial Menu Top Sirloin 8 oz . 7 .95 Top Sirloin 11 oz. 8.95 Teriyaki Sirloin 8.50 London Broil 7.95 Beef and Bird 6.95 Chicken Cordon Bleu 6.95 Fresh Snapper 5.95 Shrimp Scampi 9.95 Halibut 7.95 Seafood Boat 9.95 Steak & Sea Combo 12.50 .The Park CityHistorical Society officially opened the doprs-to its new headquarters headquar-ters last Friday, welcoming more than 60 visitors to the dungeon below City Hall. Society president Tika Beard said guest speakers from the Utah State Historical Histori-cal Society, the Heritage Foundation and the University Univer-sity Of Utah were on hand for the dedication ceremonies, where a slide show was given and refreshments served. "I was so pleased with the turnout," said Beard. "You hear people say lots of times, 'sure, I think the society is important, and Park City's history really means something some-thing to me,' but last week, they really turned out to show their support!" Beard said a few artifacts donated by local residents are on display, as is the dungeon itself, which still sports leg irons and graffiti on the cell walls. The new historical society offices are open every Friday Fri-day from 10 a.m. to 1 p.m., at which time visitors are welcome to look through the dungeon and learn more about what the society has in store for collecting and preserving Park City's history. his-tory. There was a touch of irony to the gala opening of the society. On Tuesday, city fire inspector Herb Johnson temporarily closed the dungeon dun-geon office because of four code violations: lack of street address, lack of occupancy oc-cupancy permit sign indicating indicat-ing that only 10 people may be in the dungeon at a time, and the lack of fire extinguishers extin-guishers an. smoke detectors detec-tors (both items currently on order by the city). Beard said Wednesday she was optimistic the code requirements could be met in the near future, but until that time, a representative of the society will be at the Park City Library on Fridays. Fri-days. The society holds its meetings meet-ings on the second Friday of each month at noon in the dungeon. Old, new and prospective members are invited to attend. Keep in touch with Park City SUBSCRIBE TO THE Newspaper 649-9014 |