Analysis of Canoe Restaurant in Pasadena Assignment

Analysis of Canoe Restaurant in Pasadena - Assignment ExampleAs a prerequisite for sale contacts, result of the Canoe restaurant was necessitated andparamount. The Los Angeles restaurant leveling ordinance got formulated to monitor, evaluate and recommend restaurantsparticularlyon their food handling methods,preparationand storage regulations (Hutter 15).The grading ordinanceshaveenabled customers, and authorities to achieve peace of mind in terms of food quality and health (Hutter 20). After inspection of theCaneorestaurant, Iwishto cut intotheinspectionreport as follows First, the restaurant assistants were reluctant toobservesome basic food handlingprocedure Failure to clean andsanitizetheinstruments employ 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 staffhada se tofcomplete preservative wear although none of them hadhairnets. This increases thepossibilityof foreign material such as hair strands todropin the food andthus contaminateit.The refrigeratorcontentis not labeled clearly. This makes it confusing for the chefs topicktherightingredients for the preparation of menus. Some of the kitchen units do not contain thermometers for measuring theexacttemperature of food to retard them from contamination. There is also laxity in food handling foodsdo not get wrappedbut instead get left to dependent air. This too increases thepossibilityof 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 highlevelof cleanliness maintained in terms of personal hygiene, equipment, clothing and the kitchen surroundings. An excellent grading result depends onthe thorou ghgoing(a)ionof the restaurants staffs. Thechef gets tasked with the abilityand skills to ensureperfectfood handling, storage and preparation (Hutter 26).