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 and  paramount. The Los Angeles restaurant grading ordinance got formulated to monitor, evaluate and recommend restaurants  particularly  on their food handling methods,  preparation  and storage regulations (Hutter 15). The grading ordinances  have  enabled customers, and authorities to achieve peace of mind in terms of food quality and health (Hutter 20). After inspection of the  Caneo  restaurant, I  wish  to  give  the  inspection  report as follows: First, the restaurant assistants were reluctant to  observe  some basic food handling  procedure; Failure to clean and  sanitize  the  instruments  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, the  chef, his  assistant and the entire kitchen staff  had  a set  of  complete  protective wear although none of them had  hair  nets. This increases the  possibility  of foreign material such as hair strands to  drop  in the food and  thus contaminate  it. The refrigerator  content  is not labeled clearly. This makes it confusing for the chefs to  pick  the  right  ingredients for the preparation of menus. Some of the kitchen units do not contain thermometers for measuring the  exact  temperature of food to prevent them from contamination. There is also laxity in food handling; foods  do not get wrapped  but instead get left to open air. This too increases the  possibility  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 high  level  of cleanliness maintained in terms of personal hygiene, equipment, clothing and the kitchen surroundings. An excellent grading result depends on  the perfection  of the restaurants’ staffs’. The  chef gets tasked with the ability  and skills to ensure  per fect  food handling, storage and preparation (Hutter 26).

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