One of the infractions that I noticed on my sanitation inspection of Kitchen C6 was that the students were not in proper uniform. The hair on one of the students was out of her hat and not in a hair net there for it was not sanitary for her to be cooking in the kitchen. Along with the the uniform infraction there was also a student that didn't have on a apron cooking in the kitchen requires an apron due to keeping your uniform clean and presentable for when you step out of the kitchen to great guest and patrons. To correct the infractions I would take each student that is in violation aside give them a verbal warning the first time followed by wright up for the second time finally for the third time I would send them home for the day causing them to get a zero for the day. As for the procedure I would follow for the hair out of her hat I would request that she steps out of the kitchen and goes to the ladies room and look in the mirror to fix her hair in to her hat or come back with a hair net to fix the violation. If she refuses then the student would be sent home for the day so that there is no contamination in the kitchen due to hair getting in to food. The second infraction that occurred in the kitchen was that there was a whisk that was not in a sanitizer container it was simply left out. I could not tell if they had any intention of using the utensil once more. In any case it should of still been put in to the sanitizer so that if they did happen to want to use it they could and it would be sanitary for them to do so. As to the…
* Wash dishes, glassware, flatware, pots, or pans, using dishwashers or by hand.
* Place clean dishes, utensils, or cooking equipment in storage areas.
* Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
* Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
* Sweep or scrub floors.
* Clean garbage cans with water or steam.
* Sort and remove trash, placing it in designated…
AP/IB English Language/Composition
Naivety In The Kitchen
Daniel Duane, in preparation for a large, potluck style dinner party with his friends, loads five pounds of Oregon’s finest black truffles into his fridge. Later that day, in his wife Liz’s ob-gyn hospital room, the doctors announce that his wife will have to give birth that very day in order to avoid any type of complications from Liz’s potentially fatal preeclampsia. Within the hour, his second daughter…
country. By doing so, the management will be able to use the data to better management the other aspect of the business such as the pricing on the menu, amount of ingredients to purchase, number of staffs needed and the rate of production from the kitchen
First possible outcome of poor forecasting is failing to plan for adequate manpower and food supplies. This could not only result in loss of potential businesses but inadequate manpower could also potentially result in poor customer service creating…
Andrew Tom 2-8-14
La Salle Academy Religion 10
Community Service Reflection
I volunteered at a soup kitchen called the “Catholic Worker” with 3 fellow students and a teacher. When I arrived to the soup kitchen I was tasked with prepping food and so were the other students. I was cutting onions while the other students cut potatoes and carrots. After I was done with prepping the food I went downstairs to the basement with a student to help fold clothes in the donation pile…
Report of Kitchen Appliances R US.com
Table of Contents
Discussion and Analysis 1
Sales/profit by Manufacturer/Category 2
Future Sales 2
First of all, we want to talk about why we should to make this report. This report is to explain and analysis the George’s profits for each product sold, and in particular by both manufacturer and category of product.He asked RMIT student to design…
There are four women at different workstations in a kitchen, each hectically trying to accomplish something individually. A fifth is moving from one to the next, proffering help and seeming very confused. Each of the others shuns her away and generally ignores her. This is Hell’s Kitchen, the elimination-style cooking show with every chef trying to outlast the other. This specific scene exemplifies what Hell’s Kitchen is about, that every chef is for themselves, and there is only one winner,…
the door, touching the elevator button, or even when shook the hands of your co-workers at the business meeting today. Sanitation is used everywhere, from the water that comes from our faucets to restaurants, hospitals, food and much more. It has improved over time and has affected the public health for many centuries. Let’s start by rewinding time and talk about how sanitation affected us then versus now.
Back in the 1700’s water was contaminated and untreated and sewers were not yet established…
A Kitchen Nightmare, Tales from our School Kitchen
Jonathan C Ouellette
The Chef’s Academy
FS 1010 Food Safety and Sanitation
Kitchen Inspection Project
Chef Kelley Jefferson
December 12, 2014
A KITCHEN NIGHTMARE, TALES FROM OUR SCHOOL KITCHEN
(This review sure is an incredible learning exercise especially for students who have little or no kitchen experience. I currently have been a student at The Chef’s Academy for six months, have participated in numerous events…
Mark & Jennifer Phillips
1508 Earle Way
Burnsville, MN 55306
The following list is to help guide you to area(s) in the AmeriSpec report that may need attention. We
encourage you to read the entire report to assure that you are fully aware of the property’s condition.
See report section(s):
Vinyl, brick, damage to the siding noted on garage side wall and loose
siding noted on front of home above…