as long as it is a complaint, there will be a result. The process is as follows:

1. Receive complaints and report cases. (reply within 7 working days)

2. The Complaints and Reporting Section divides the scope and pushes it to the section chief of supervision in the jurisdiction.

3. The section chief and clerk should wear clothes, bring on-site transcripts, advance registration and preservation lists and other documents, bring on law enforcement instruments, record bus travel routes, and go to the complaint place for on-site inspection.

4. If the situation is true, make a series of on-the-spot transcripts, and ask the legal representative (who can entrust authorization when the legal person is absent) to come to the supervision unit to make investigation transcripts, and then after a series of process discussions and meetings, either order rectification or administrative punishment; If the situation is not true, make a record of the scene and write down what you saw at the scene; If the store does not exist, it will call the complainant to determine the location.

How to report the unsanitary hotel:

Just call one of the following two hotlines to report.

1. The industrial and commercial department is responsible for finding out the unlicensed operation. In view of the fact that the hotel does not have a Business License, it can call 12315, the "Customer Complaint Reporting Hotline";

2. The food and drug supervision and administration department is responsible for handling the illegal acts of the restaurant without the Catering Service License, and you can call the food and drug supervision complaint reporting telephone number "12331" to report.

Legal basis

Article 8: Food production and marketing must meet the following hygiene requirements:

(1) Keep the internal and external environment clean and tidy, take measures to eliminate flies, rats, cockroaches and other harmful insects and their breeding conditions, and keep a prescribed distance from toxic and harmful places;

(2) A food production and marketing enterprise shall have workshops or places for the processing, processing, packaging and storage of food raw materials suitable for the variety and quantity of products;

(3) There should be corresponding facilities for disinfection, dressing, washing, lighting, lighting, ventilation, corrosion prevention, dust prevention, fly prevention, rat prevention, washing, sewage discharge and garbage and waste storage;

(4) The equipment layout and technological process should be reasonable, so as to prevent cross-contamination between the food to be processed and the directly imported food, raw materials and finished products, and the food should not come into contact with toxic and unclean substances;

(5) Tableware, drinking utensils and containers for direct food must be washed and disinfected before use, and cookware and utensils must be washed and kept clean after use;

(6) containers, packages, tools, equipment and conditions for storing, transporting and loading and unloading food must be safe and harmless, and kept clean to prevent food pollution;

(7) The food for direct entrance shall be packaged in small packages or made of nontoxic and clean packaging materials;

(8) Food producers and marketers should always maintain personal hygiene. When producing and selling food, they must wash their hands and wear clean work clothes and hats; When selling food for direct import, sales tools must be used;

(9) Water must meet the hygienic standards for drinking water in urban and rural areas stipulated by the state;

(11) The detergents and disinfectants used shall be safe and harmless to human body.

the standing committees of the people's congresses of provinces, autonomous regions and municipalities directly under the central government shall make specific provisions on the hygiene requirements of food vendors and food traders in urban and rural fairs in the process of food production and operation.

Article 9

It is forbidden to produce and market the following foods:

(1) those that are spoiled, rancid, moldy, infested, unclean, mixed with foreign objects or have other abnormal sensory properties, which may be harmful to human health;

(2) containing or contaminated with toxic or harmful substances, which may be harmful to human health;

(3) containing pathogenic parasites and microorganisms, or the content of microbial toxin exceeds the national standard;

(4) Meat and its products that have not passed the veterinary hygiene inspection or failed the inspection;

(5) Birds, livestock, beasts, aquatic animals and their products that have died of illness, poisoning or unknown causes;

(6) the container packaging is dirty, seriously damaged or the means of transport is dirty, resulting in pollution;

(7) adulteration, adulteration or forgery, which affects nutrition and hygiene;

(8) processing with non-food raw materials, adding non-food chemicals or treating non-food as food;

(9) beyond the quality guarantee period;

(11) For special needs such as disease prevention, the administrative department of health of the State Council or the people's governments of provinces, autonomous regions and municipalities directly under the Central Government specifically prohibit the sale;

(11) containing additives that have not been approved by the health administrative department of the State Council, or pesticide residues exceeding the allowable amount stipulated by the state;

(12) Other items that do not meet the food hygiene standards and hygiene requirements.

article 11

drugs may not be added to foods, except those that are traditionally both foods and drugs as raw materials, seasonings or nutritional fortifiers.