Running head: CRISIS AT CANOE.
From (Sender Name)
To (Recipient Name)
Date:
Subject: Bad Hygiene Standards
Dear Sir,
Premier Dining Group own a chain of high-end restaurants in California, which tend to abide by the Los Angeles County grading ordinance. Canoe restaurant, located in Pasadena is among the hotel attended by celebrities to enjoy their facilities though there is a couple of hygiene factors needed to be brought in to consideration according to the thresholds of hygiene standards.
Food is not handled well in Canoe restaurant both on the table and in storage facilities. It is noted that frozen slaughtered animals remain exposed to air in dishes on the kitchen counters. To be specific, a frozen turkey was observed on the kitchen bench at 9:00 AM and stays there the entire morning without getting moved or putting it into a recipe in time. This observation seems to be a norm as the main chef and the assistant proceed with other duties without putting in mind the condition of raw food on counters.
Stepwise hygiene consideration and procedures are not adhered to by the kitchen staff. The head chef is seen preparing chicken cassettes, the assistant at the same time engaged in chopping beef into tinny cubes. The instruments are not cleaned or sanitised in any way, all rather, the assistant chef uses the tools that way in chopping chicken. This negligence is likely to compromise with the hygiene and recipe of subsequent meals. More so, the chef does not wear a hair net while in the kitchen.
Finally, items are seen in fridges to be well wrapped but lack labels of the food’s name and dates of preparation or expiry. Neither of the refrigerators has a thermometer that checks the temperature. In the dry storage room, a faulty thermostat that displays a reading bellow required values is observed. The hydrometer also measures a high relative humidity.
I would recommend the hotel management to have close contact with its staff on standard hygiene requirements. The teams are required to wear hair nets. Wrapped food in containers and packages should be well labelled. Fridges should be installed with thermometers to restrict the temperatures to 38 degrees.
Yours sincerely (Writers Name)
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