Ms. Thomas,
As a manager at Aqua, a fine-dining boutique restaurant that is located in Malibu, California, I am pleased to have the opportunity to inspect Canoe. I have kept Aqua up to the strict Los Angeles County's strict "restaurant grading" ordinance. Keeping to a strict regimen allowed me to consistently produce high grades in my restaurant. For these reasons, Canoe must pass Los Angeles County's strict "restaurant grading" ordinance.
The regulations inspected include:
- Proper temperatures in kitchen, refrigeration, freezer, and storage areas and a working thermometer kept at all times
- Proper hygiene of food preparation staff
- Proper food preparation including cleaning and sanitation of equipment between use
- Proper labeling, wrapping, and sealing of stored packag …show more content…
This experience changed quickly once I entered the kitchen, while the cooks where diligently preparing their meals, I noticed that they (1) did not produce the appropriate safety gear when normally required, (2) did not use hair nets. This can cause contamination and customer dissatisfaction if a hair would happen to fall onto a customer’s food. I noticed that the freezer was both spotlessly clean and well-organized, but lacked a proper thermometer and the food inside was missing labels and prepared by dates. Any Los Angeles County's food inspection staff would easily notice this mistake. I also noticed that the kitchen staff did not clean their cutting knives with soap and water when switching between beef and chicken. The last mistake is that the kitchen staff needs to properly thaw out meat. When thawing out meat, you need to run water overtop that is below 70 degrees F. I am happy to announce that the dry goods storage area was up to
As a manager at Aqua, a fine-dining boutique restaurant that is located in Malibu, California, I am pleased to have the opportunity to inspect Canoe. I have kept Aqua up to the strict Los Angeles County's strict "restaurant grading" ordinance. Keeping to a strict regimen allowed me to consistently produce high grades in my restaurant. For these reasons, Canoe must pass Los Angeles County's strict "restaurant grading" ordinance.
The regulations inspected include:
- Proper temperatures in kitchen, refrigeration, freezer, and storage areas and a working thermometer kept at all times
- Proper hygiene of food preparation staff
- Proper food preparation including cleaning and sanitation of equipment between use
- Proper labeling, wrapping, and sealing of stored packag …show more content…
This experience changed quickly once I entered the kitchen, while the cooks where diligently preparing their meals, I noticed that they (1) did not produce the appropriate safety gear when normally required, (2) did not use hair nets. This can cause contamination and customer dissatisfaction if a hair would happen to fall onto a customer’s food. I noticed that the freezer was both spotlessly clean and well-organized, but lacked a proper thermometer and the food inside was missing labels and prepared by dates. Any Los Angeles County's food inspection staff would easily notice this mistake. I also noticed that the kitchen staff did not clean their cutting knives with soap and water when switching between beef and chicken. The last mistake is that the kitchen staff needs to properly thaw out meat. When thawing out meat, you need to run water overtop that is below 70 degrees F. I am happy to announce that the dry goods storage area was up to