1. Daily hygiene 1. Whether the daily hygiene is arranged for each meal, and whether the restaurant hygiene is arranged for each meal. 2, the ceiling, wall daily hygiene, smallpox, wall without cobweb dust, no stains, water stains, peeling, peeling phenomenon. 3. The daily cleanliness of the floor, doors and windows, the corners of the floor are free of paper and sundries, and there is no sanitary corner. The doors, windows and glass are clean and bright. 4, dining tables and chairs and tablecloths daily hygiene, dining table, tablecloth, mouth cloth without stains, clean and tidy. 5. The number of times the ground is vacuumed or mopped daily, the ground is mopped not less than 3 times a day, and the carpet is vacuumed not less than 3 times a day. 6, the overall effect of daily hygiene, foyer, aisle without dirt, sundry, unimpeded. Potted bonsai is fresh and comfortable, and there is no cigarette waste paper. Calligraphy and painting banners are neat and beautiful, with no dust on the surface. The supporting toilet is specially assigned to be responsible for daily hygiene, which is clean, comfortable and free of peculiar smell. Second, tableware hygiene 7. Whether meals, tea and wine utensils are disinfected every meal, and tableware, tea sets and wine utensils in various restaurants are disinfected every meal. 8, all kinds of tableware surface is bright and clean, silverware, bronze tableware on time to wipe, no stain, surface discoloration phenomenon. Porcelain, stainless steel tableware and glass products have smooth and bright surfaces without oily feeling. 9, supporting tableware cleanliness, tray, cover washing every meal. 11, table cloth, mouth cloth every meal to replace and hygiene, table cloth, mouth cloth every meal for a new one, smooth and clean. 11, all kinds of articles hygiene, all kinds of tea utensils daily safekeeping, dustproof measures, always keep clean. III. Employee Hygiene 12. Whether the physical examination and certificates are in line with the requirements, the employees of each restaurant have a physical examination once every six months and take up their posts with health certificates. People with infectious diseases may not continue to work. 13. Does the personal washing hygiene of employees meet the requirements? Employees should take a bath, wash their hair, have a haircut and change their underwear frequently, and there is no peculiar smell on their bodies. 14. Hygienic condition of clothing appearance, neat and clean post clothing, generous hairstyle and clean hair without dandruff. Don't drink alcohol before work, and don't eat smelly food. Do not smoke or chew gum during work. Do not comb your hair, trim your nails, cough or sneeze in the service area. No matter what hairstyle the waitress has, she should not hang down over her shoulders. 15. Whether the accessories meet the requirements, do not wear rings (except wedding rings), bracelets, earrings and unqualified hairpins, do not leave long nails and nail polish, do not wear heavy makeup, and do not spray perfume with strong smell. Waiters are not allowed to have long hair or big sideburns. 16, personal hygiene habits are up to standard, and employees' personal hygiene is neat and dignified. Fourth, operating hygiene 17, wash your hands before operation, wash your hands before each meal, disinfect your hands after going to the bathroom, and wash your hands as often as possible after cleaning up the used dishes and touching cash. 18. Loading and delivering vegetables meet the hygiene requirements. Trays and covers are used for loading, fetching and delivering food. 19. Personal hygiene habits in operation meet the requirements, and good hygiene habits are always maintained during service operation. Take food without hands. Use cold dishes for cold dishes and hot dishes for hot dishes. Trays and clips for bread and dessert, and ice shovels for ice cubes. 21, whether there is any illegal operation phenomenon, the restaurant waiter to good food hygiene quality, it is forbidden to scratch your head in the process of service, cough, sneeze with your hands over your mouth. 21. Whether there is secondary pollution, ensure food hygiene and prevent secondary pollution. 22. In order to prevent hair from falling into food or touching food, waiters in restaurants should not have long hair, waitresses can wear hairnets, and waiters should also rub some hair care oil to keep their hair neat. 23. Keep work clothes, aprons and nails clean all the time, so as to avoid introducing harmful bacteria into food and affecting the appetite of guests. 24. When holding a plate, keep your thumb close to the edge of the plate. When holding the glass, only hold the bottom or the part near the bottom of the glass, and be careful not to touch the edge of the glass. When holding a fork, knife, etc., hold the handle of the tableware. Fingers should not touch food. 25. Wipe the dining table and service counter with sterilized dishcloth. Do not use mouthcloth and small towel as dishcloth. 26. Don't touch your head, dig your nose, dig your ears and scratch in the restaurant. When sneezing, cover your mouth with a towel paper or handkerchief.