Hygienic problems in the public dining room include the cleaning and disinfection of the kitchen bowls and chopsticks, whether there is obvious dust and junk in the dining room and whether there is a lot of garbage on the ground. The hygiene of the public restaurant has always been an aspect that we pay attention to. It is found that the kitchen in Haidilao store has stored a large number of chopsticks that were not cleaned in time, and the coliform bacteria and incomplete disinfection records of chopsticks were found on it, which deserves the reflection of the relevant personnel of Haidilao and their responsibility for this behavior and the public.

A public restaurant has a large number of floating people coming here for meals every day, and the chopsticks are also used by many people. If the chopsticks are not cleaned and disinfected in time, a large number of bacteria may be retained, which will endanger the health of the diners. Therefore, it is so important to clean and disinfect the chopsticks in time, so it is not necessary to clean them hastily for the sake of quick results. This is an irresponsible behavior for the diners.

if there is obvious dust in the restaurant, it will enter the body with the diners' meals, which will also endanger everyone's health. At the same time, many floating people will come in and out tomorrow, and there are a lot of obvious dust, which will be driven and lead to dust flying all over the sky. The air is filled with dust, which will affect the dining experience of the diners in the restaurant and endanger their health. A clean restaurant will give people.

We must not be lax in the sanitary treatment and care of public restaurants. It is urgent to clean and disinfect the dishes and chopsticks in time and take care of the dust in the restaurant in time. This is our responsibility as well as that of the dining public. The garbage in the restaurant should also be cleaned and taken care of in time, which will increase the dining experience of diners and be conducive to the sustainable development of the restaurant.