Food hygiene: whether key warehouses, operation rooms, cold dishes and hot dishes are distinguished, disinfection of tools, health certificates and training of personnel, whether the food additives used are recorded, whether they are put on record, whether someone is responsible, and whether the disinfection cabinet is recorded. Anti-fly and anti-insect facilities
Sewage facilities, whether there are good anti-reflux measures.
Street Office: Same as above, focusing on front door sanitation and backyard sanitation.