The critics like Carthay Circle, but the Yelpers and the Health Inspectors don’t


Carthay Circle Restaurant

LA Daily News reporter Linda Fields Gold gushed over Disney’s gourmet Carthay Circle restaurant, at California Adventures, in a recent article that was published on April 20, 2013.  But I don’t think she looked them up on the Orange County Health Agency’s Restaurant Inspection website.

Fields Gold reported that “The creative talent behind Carthay Circle is Andrew Sutton, executive chef of the Napa Rose. While the Napa Rose is true to Northern California Wine Country taste, Sutton said he wanted Carthay Circle to pick up the “warm flavors and brighter heat” of Southern California. He has worked the past few years with chef de cuisine Gloria Tae, who describes her style as “California Rustic with Asian accents.” They concentrate on using locally grown, locally raised ingredients and sustainable seafood.”

She then went on to describe their dishes, which to be honest sounded great.  But it looks like she didn’t know about the Orange County Health Care Agency’s inspection of Carthay Circle, on April 17, 2013.  Here is what they found:

  • Improper Holding Temp of PHF (60F-120F), (50F-59F)
  •  Improper Food Storage/Receiving
  •  Inappropriate Sanitizer Level/ Lack of Test Strips
  •  Change Room Improper Use/Lack of
  •  Lack of/Unsanitary/Condition Walls/Floors/Ceilings

They were previously inspected on Nov. 29, 2012, when inspectors found:

  • Improper Holding Temp of PHF (60F-120F), (50F-59F)
  • Improper Warewashing/Inoperable Dishmachine
  • Unsanitary Equipment/Utensil/Linen/Plumbing
  • Improper Holding Temperatures of PHF
  • Change Room Improper Use/Lack of
  • Water Temp (100F-119F)/Wash Temp <100F/Cross Con
  • OFFSITE REINSPECTION SCHEDULED

There really is no excuse for a fine restaurant to have this kind of health record, particularly one that charges $11 to $41 for their entrees.

But wait, there’s more.  Check out the Yelp Reviews for Carthay Circle.  Ouch!  Apparently the service leaves much to be desired.

Why don’t food critics check out restaurant health inspections and Yelp reviews before they publish their articles?

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