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Unformatted text preview: hands between washing tables and bussing dishes. They did make sure that they did not touch the food contact surfaces of the plates, cups, glasses, and silverware when setting the table. My biggest criticism came when I inspected the dry storage area. Though the storage was well organized and stored, there were problems. When I first walked in to the area, it seemed very muggy and damp to be a dry storage area. I then had trouble getting through the walkway because there were boxes, trash cans, and other items blocking the way. Good news though, there was no evidence of insects or rodents. The floors in the kitchen were atrocious. Everywhere I went, the floors needed to be cleaned or swept. As I stood in some sections of the kitchen, my feet would stick to the floor or would be slippery. Other than those few issues, the inspection went very well. I enjoyed reviewing the Inns kitchen and learned a lot about the inspection process and how things work in a restaurants kitchen....
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This essay was uploaded on 04/03/2008 for the course HA 240 taught by Professor Lynn during the Spring '08 term at N. Arizona.
- Spring '08