Monday, August 12, 2019
Analysis of Canoe Restaurant in Pasadena Assignment
Analysis of Canoe Restaurant in Pasadena - Assignment Example As a prerequisite for sale contacts, completion of the Canoe restaurant was necessitated andÃ paramount. The Los Angeles restaurant grading ordinance got formulated to monitor, evaluate and recommend restaurantsÃ particularlyÃ on their food handling methods,Ã preparationÃ and storage regulations (Hutter 15). The grading ordinancesÃ haveÃ enabled customers, and authorities to achieve peace of mind in terms of food quality and health (Hutter 20). After inspection of theÃ CaneoÃ restaurant, IÃ wishÃ toÃ giveÃ theÃ inspectionÃ report as follows: First, the restaurant assistants were reluctant toÃ observeÃ some basic food handlingÃ procedure; Failure to clean andÃ sanitizeÃ theÃ instrumentsÃ used for chopping foodstuff. The kitchens chopping instrument gets used on different kinds of food, for example, beef and chicken. This increases the risks of food contamination for both customers and the workers. Secondly, theÃ chef, hisÃ assistant and the entire kitchen staffÃ hadÃ a setÃ ofÃ completeÃ protective wear although none of them hadÃ hairÃ nets. This increases theÃ possibilityÃ of foreign material such as hair strands toÃ dropÃ in the food andÃ thus contaminateÃ it. The refrigeratorÃ contentÃ is not labeled clearly. This makes it confusing for the chefs toÃ pickÃ theÃ rightÃ ingredients for the preparation of menus. Some of the kitchen units do not contain thermometers for measuring theÃ exactÃ temperature of food to prevent them from contamination. There is also laxity in food handling; foodsÃ do not get wrappedÃ but instead get left to open air. This too increases theÃ possibilityÃ of contamination. Finally, lack of maintaining the required kitchen temperature from the required optimum temperature hinders proper food storage. However, Canoe restaurant demonstrated positive results in kitchen practising habits. First, there is a highÃ levelÃ of cleanliness maintained in terms of personal hygiene, equipment, clothing and the kitchen surroundings. An excellent grading result depends onÃ the perfectionÃ of the restaurantsÃ¢â¬â¢ staffsÃ¢â¬â¢. TheÃ chef gets tasked with the abilityÃ and skills to ensureÃ per fectÃ food handling, storage and preparation (Hutter 26).