C.B Pastry support/review Equipment / products and presentationHOTEL : DATE :

Equipment issues

• Whisk is a food safety issue with the bacteria build up in the plastic wrap

• Wires missing on the other one• If cant afford new cutting boards can we look

at engineering shaving them on a regular basis

Equipment issues

• Currently a 4 inch gap between the legs and the floor and bench is unstable and un safe for hot production area

• Current piping bags are dry and crusty and need replacing

Equipment issues

• These two oven un operational• Cutting board again• Knife is self explanatory and a safety issue

for our staff to use

Equipment issuesChiller walk in

• Only freezer space available for pastry which causes some of the production issues they currently face

• Curtains in walk in need replacing and would also recommend stainless and not wood for curtain support.

Equipment issues

• Current gas burner for the kitchen and also utilized for a bench for hot products taken from the oven

• Cut condition of cake pans doesn’t help in the production of quality produce

• Bread should be kept air tight and also better care of storage of high end equipment

Structure issues

• The first air conditioner doesn’t provide much use at all. Was noticed when on property the drip try full with stagnant water which tipped and spoiled products on work bench

• Second one also leaks all day onto work bench where pastry products are being produced.

Storage issues

• General observation of lack of storage containers with open tins used, in correct ingredients bins and also used for mixed and matched supplies. Products stored in un sanitary storage area. Lack of clearing plates from the waiters before stacking allocating to breakage.

Storage issues

• More lexum boxes or storage containers needed for under bench storage to avoid breakage and wet moldy cardboard boxes.

al a carte PresentationsBefore After

Before After

before after

Before AfterTaken during service

Other al carte presentation changed