Analysis of Canoe Restaurant in Pasadena Assignment

Analysis of Canoe Restaurant in Pasadena - Assignment ExampleAs a prerequisite for sale contacts, completion of the Canoe restaurant was necessitated andparamount. The Los Angeles restaurant grading ordinance got conjecture to monitor, evaluate and recommend restaurantsparticularlyon their fodder treatment methods,preparationand storage regulations (Hutter 15).The grading ordinances pick upenabled customers, and authorities to achieve peace of mind in terms of food quality and health (Hutter 20). later inspection of theCaneorestaurant, Iwishtogivetheinspectionreport as follows First, the restaurant assistants were reluctant to find oneselfsome basic food handlingprocedure Failure to clean andsanitizethe shaftsused 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, thechef, hisassistant and the entire kitchen caterh ada setofcompleteprotective wear although none of them hadhairnets. This increases thepossibilityof foreign actual such as hair strands todropin the food andthus contaminateit.The refrigerator contentedis not labeled clearly. This makes it confusing for the chefs topicktherightingredients for the preparation of menus. Some of the kitchen units do not sustain thermometers for measuring theexacttemperature of food to prevent them from contamination. There is also laxity in food handling foodsdo not get wrappedbut instead get left to open air. This to a fault increases thepossibilityof contamination. Finally, lack of maintaining the required kitchen temperature from the required optimum temperature hinders proper food storage. However, Canoe restaurant show positive results in kitchen practising habits. First, there is a highlevelof cleanliness maintained in terms of in-person hygiene, equipment, clothing and the kitchen surroundings. An excellent grading result depends onthe perfe ctionof the restaurants staffs. Thechef gets tasked with the abilityand skills to ensureperfectfood handling, storage and preparation (Hutter 26).