The Salt Lake herald-Republican. [volume] (Salt Lake City, Utah) 1909-1918, 1910-03-23
RIGID INSPECTION
FOR RESTAURANTS
Food Inspector Decides to
Adopt System Similar to
Dairy Espionage.
PAYS AN UNEXPECTED VISIT
OFFICIAL AND REPORTER MAKE
ROUNDS OF ESTABLISHMENTS.


Lake restaurants yesterday, Walter ].
Frazier. city food inspector, decided TO
Try to put into effect a system of res
taurant Inspection, modelled on the ba-
sis OF present dairy fnspection seorine,
the restaurants certain Dercentaoe
Just as dairies are scored When this
system Is adopted each restaurant will
De given a certain number of points for
sanitary arrangements Cleanliness
ventilation and the manner in which
the food is cooked. The result of this
scoring Will not only be placarded in
each kiteheh, but. will be published at
stated intervals
In the. past there have been legal
oiIncuitles in the way on account of
the restaurant and hotel keepers con-
tehulng that there is nothing in the
pure food law or ordinances that gives
the city the right to make the system
apply to their places of business.
! MI. FRAZER proposes that the scores
or percentage of each inspected place
be made public, and also be hung up
in prominent place in each kitchen.
| This he considers woEid make the pro-
pfietors of these places tidy up and
start a sanitary competition that would
result In great public benefit.
| The system of scoring that applies
70 the dairies supplying Salt Lake with
| milk has worked wonders, and has had
the effect of making the dairymen vie
| with each other the best percentage.
In order to- see how the restaurant
and hotel keepers were complying with
the board of health rule regarding the
sanitation and cleanliness of their kit
| chen, a reporter for The Herald ReDub-
liean accompanied Mr.. Frazier on his
tour of inspection Tuesday afternoon.
Comply With Law.
The great majority of the restaurant
ana hotel proprietors are complying
with the law and are anxious to do
all IN their power to keep their kit
chens in a wholesome, sanitary condi-
tion. After thorough inspection of
IL OF what are considered the best
places in the city ii became apparent
that those who patronize the great ma
lorlty of them need have no fear, for
the food is kept in good condition and
cooked in wholesome and sanitary sur
founHihgs. In only rare instances
could any faults be found, and these
died.
Most of the kitchens are large, we'll
ventilated rooms, with clean floors, and
scfupulously clean throughout: A good
many of the larger places are equipped
with modern, artificial refrigerating
houses where the meats and vegetables
are kept at the proper temperature,
and free from dust and dirt.
The visit of Inspector Frazier yester-
day was unheralded and unexpected
by the proprietOTs, who did not have
a chance to clean up and put their
places in order
The first place visited was the Wen
/ ma cafe, where everything was found
/ to be in splendid order The kitchen
is well ventilated. the floors clean. and
| considering the fact that the building
! is old, things looked very satisfactory
| indeed. Gallacher's place, nearby is an
old structure, and conditions might be
improved upon. The same applies to
| Youngs cafe, few doors to the north,
although the faults are not great, saws
/ the inspector.
Kitchen Poorly Lighted.
The Cullen hotel kitchen was found
TO be one of the largest and most mod
ern of those visited. The ice box where
the meat is kept is one of the largest
| in the city. The kitchen, however, was
very poorly lighted.
The Royal cafe kitchen and every
thing pertaining to the place was of a
| hlgh order, and conditions probably
/ could not be improved upon. Fverv-
/ thing about the place is spick and
/ span. The hardwood floor was inn
maculate, all of the tables were COW
cred with zinc and highly polished, the
/ walls had been freshly painted and the
| general air of the place was that of
! wholesomeness. The proprietor has
| had erected back of the restaurant a
large building, where is manufactured
| bread and pastry, under the most per-
feet conditions
At the College Inn the kitchen was
| found to have a concrete floor, but the
room was poorly lighted and did not
| have sufficient ventilation to carry off
the smoke from the cooking. An in
| speetlon of the ice box found the meats
to be in first class condition.
The Grill was the next point of in
| spection. The kitchen of this establish
ment also has a concrete floor, which
could stand a little scrubbing OCCASION
ally. The ieeboX was found to be alto
gether too small for the meats and other
food piled promiscuously on It's shelves
The walls could stand a coat of white
wash, and things might be improved if
the garbage was removed from the kitch-
en- a little more frequently, according to
Inspector Frazier.
All Under Cover.
The Oak cafe only opened few DAYS
ago, was found TO contain a kitchen
nodel in every particular Here every
effort is made TO keep the food free
from dust, even the pats of butter and
the Jugs of cream being kept under cover
at all times.
The Knutsford kitchen is large.
gloomy room. that is reached after a
climb up a ricllety stairway The place
is badly lighted. A hardwood floor has
recently been laid. which gives the place
an improved appearance. The iceboxes
were found to be very small and hardly
adequate for the size of the establish
ment
The kitchen Of the Bransford apart
ments would probably receive a 100 per
cent rating for cleanliness and good or
der. All of the appurtenances of the |
place were found to be in excellent con- |
dition- The kitchen has tiled floor !
probably the only one to be found in |
the city. The tables were faultlessIy clean
and not a speck of dirt was to be found |
anywhere. This establishment has an ar |
tIficial refrigerating plant which keeps |
the food in perfect condition.
O@sditions at the Louvre kitchen were |