Aqua Canoe Observation

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Introduction
Throughout this report you will read of different observations from a visit to the Aqua Restaurant at the Canoe location. You will go through different types of safety regulations that need to be practiced in the preparation, storage, and handling of food. You will read about different observations of proper hygiene of the food preparation staff, avoiding food contamination, avoiding cross contamination and safe food storage. We will also compare these observations to the LA County restaurant grading ordinance.

Proper Hygiene of the Food Preparation Staff
One of the first things observed at the Aqua Canoe location as they were preparing for the lunch time, was the cleanliness and how well the kitchen staff was uniformed. The kitchen staff was also wearing the proper gloves for food preparation. The one thing that was missing from the kitchen staff to be practicing proper hygiene for food preparation was that they were all missing hair nets.

Avoiding Food Contamination
A second observation at the Aqua Canoe location was that the kitchen staff had a large frozen turkey defrosting without any running water below 70 degrees F. or below, throughout all …show more content…

As far as dry storing goes, all of the items were properly stored and sealed as well as labeled and dated. Dry storage also had a temperature within the Fahrenheit degree range required, and humidity in the range required as well. The area in food storage that the Aqua Canoe location needs to work on is the refrigerator and freezer area, these storages were lacking thermometers to measure the respective temperature. Another thing in proper food storage for the freezer and refrigerator area that was missing was proper labeling and dating of the items in these storages. Nevertheless, the items in the storages were properly stored and sealed, and these areas as well looked well

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