Homestyle dim sum restaurant9/12/2023 ![]() We started with THREE amouse bouchées compliments of the chef-each exquisite. You can imagine how many Chinese restaurants (of every level and price-range) that I have eaten in. I have traveled to more than 110 countries. I left a generous gratuity but am regretting now that I didn’t double it! Finally, of course, the FOOD. Cannot imagine more gracious or impeccable service in a restaurant. The restaurant owner herself was deftly carving a glistening Peking duck tableside less than ten feet away from us. Next the service-markedly above all of the fine restaurants we have been enjoying throughout Northern Italy and Southern Switzerland. Table settings are unique and noteworthy. There is an open kitchen with culinary geniuses at work behind the glass. We are so glad we did! First, the restaurant is beautifully decorated and all tables are comfortably distanced from each other. But after a week of daily lunches and dinners almost always including a delicious pasta course, tonight we thought we’d try a Michelin-endorsed and Trip Advisor -recommended Chinese. Who doesn’t love the better gastronomy of Italy? In every region there are specialties to enjoy heartily. Turkish Restaurants in Stazione Centrale.Special occasions Restaurants in Navigli.Mediterranean Restaurants for Large Groups in Bicocca.Restaurants for Special Occasions in Milan.South American Restaurants with Private Dining in Milan.Late Night Italian Restaurants in Milan. ![]() ![]() American Restaurants for Lunch in Milan.Barcelo Bavaro Palace All Inclusive Resort.Hotels near (BGY) Orio Al Serio Airport.Hotels near Chiesa di San Maurizio al Monastero Maggiore.Hotels near Stadio Giuseppe Meazza (San Siro).Hotels near Galleria Vittorio Emanuele II.The Leading Hotels Of The World in Milan.120 or more total (red & blue) points also requires the establishment be closed.Įstablishments are allowed to reopen when they have remedied the conditions that led to the closure, submitted a plan of correction to prevent recurrences, and obtained a reinspection.90 or more red critical violation points require the establishment be closed.35 or more red critical violation points require a reinspection witin 14 days. ![]() Environmental Health Specialists work with operators to make sure that red critical violations are corrected before they leave the establishment.īlue violations: These violations are related to the maintenance of the establishment and cleanliness. ![]() One red critical violation equals an unsatisfactory inspection. Red critical violations: These are the violations with the highest risk of causing food borne disease. Every violation of these regulations is color coded and has a numerical value based on the amount of risk they create. Inspections are based on regulations to eliminate risk factors for food borne disease. See explanation of risk categories for food service establishments Look at more than one inspection to get a better idea of the overall operation. Please note: A food establishment inspection is only a snapshot of the operation during a limited time. (5 points)Ģ120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F) (5 points)ġ500 - Proper handling of pooled eggs (5 points)Ģ110 - Proper cold holding temperatures (greater than 45 degrees F) (10 points)ġ600 - Proper cooling procedure (25 points) (2 points)Ģ200 - Accurate thermometer provided and used. (5 points)ģ400 - Wiping cloths properly used, stored, sanitizer concentration (5 points)Ĥ200 - Food-contact surfaces maintained, clean, sanitized (5 points)Ĥ300 - Non-food contact surfaces maintained and clean (3 points)Ĥ600 - Toilet facilities properly constructed, supplied, cleaned (3 points)Ĥ800 - Physical facilities properly installed. 1710 - Proper hot holding temperatures (less than130 degrees) (25 points)Ģ500 - Toxic substances properly identified, stored, used (10 points)Ġ200 - Food Worker Cards current for all food workers new food workers trained (5 points)Ġ500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods (25 points)Ġ600 - Adequate handwashing facilities (10 points)ġ400 - Raw meats below and away from ready-to-eat food species separated (5 points)ģ300 - Potential food contamination prevented during delivery, preparation, storage, display (5 points)Ĥ000 - Food and non-food surfaces properly used and constructed cleanable (5 points)ģ200 - Insects, rodents, animals not present entrance controlled. ![]()
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