Preliminary Compliance Report of Canoe, Pasadena

                    Preliminary Compliance Report of Canoe, Pasadena

Summary:

This report is aiming to evaluate the property of Canoe, Pasadena for sale purpose. Los Angeles County's "Restaurant Grading" Ordinance will be used as a guild to check the compliance of Canoe, Pasadena.

Inspector:

Manager of Aqua, a fine-dining boutique restaurant in Malibu, California, authorized by Creshema Thomas, the Chief Operations Officer of Premier Dining Group.

Intended receiver:

Hiroaki Kim, Agent of Exit Realty.

Description of the inspection:

The inspection started from 9.am, end at 1.pm, and covered 3 mean area: kitchen, refrigerator and freezer, dry storage room.

1.  In the kitchen: The kitchen staffs were neatly in their uniforms, and chefs and assistants were wearing gloves to prevent contamination of raw materials.

2.  In the refrigerator and freezer: those two places were both spotless and well organized, and all items in those units were stored in the sealed container and properly placed.

3.  In the dry storage room: this area was extremely clean, and all items were well stored and labeled. The thermometer showed 66 degrees F, and the hygrometer showed 55% of the humidity of the environment. Both two numbers were within the ranges required by Los Angeles County's "Restaurant Grading" Ordinance.

Canoe, Pasadena performed well during the inspection, while some weakness regarding following the Ordinance still exists:

1.  According to the Ordinance, it is important that the kitchen staffs wear safety hair nets, gloves, and clean uniforms to ensure the proper hygiene of food preparation. Although staffs in Canoe did wear gloves and uniforms, they did not wear hair nets.

2.  Equipment used for preparation must be cleaned and sanitized between uses to avoid cross contamination, especially in handling raw poultry, beef, or fish, because those foods can be easily contaminated by bacteria. During the preparation for lunch soup, the assistant did not clean and sanitize the knife between chopping beef and chicken. The temperature in kitchen was 73 degree F when a large turkey was being de-frozen for more than 4 hours, which was not only within the danger zone (40- 140 degree F) but also breach the requirement that the frozen food can only be thawed for up to 2 hours in danger zone.

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