Record of on-site inspection of catering service license

()No.

Applicant:

Application items:

verification location:

verification time:

audit record: law enforcement officer _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Check _ according to "Standards for Examination of Catering Service License" and "On-site Checklist of Catering Service License".

1. This catering service unit is engaged in business, with a total use area of ㎡, including ㎡ food processing area (including rough machining ㎡, cutting and cooking place ㎡, cold dish room ㎡, disinfection room or area ㎡, food warehouse ㎡), dining place ㎡, non-food processing area ㎡ (including office, dressing room and non-food warehouse ㎡) * * * _ _ _ _ floor, with _ _ _ _ rooms, and kitchen in _ _ _ _ _ _ _ _, and the distance from toxic and harmful places and other pollution sources is in accordance with the regulations.

2. The catering service unit has _ _ _ sets of food display cabinets, _ _ _ _ cubic meters of cold storage, _ _ _ _ cubic meters of cold storage, _ _ _ _ sets of freezers, _ _ _ _ _ sets of refrigerators, _ _ _ _ _ sets of air conditioners and _ _ _ _ sets of disinfection cabinets. Anti-fly, anti-insect and anti-rat facilities _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Disinfection method of tableware: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.

3. Basic sanitary facilities: the kitchen wall surface is made of materials, with a height of m.. Waterproof and impervious materials are used on the ground. Mechanical ventilation and smoke exhaust facilities are available and can operate normally.

4. Cold dish room: there are pools, air conditioners (with or without air conditioners) and ultraviolet disinfection lamps, which are located at the height of m above the operation desk, with refrigerators and hand-washing pools. Secondary dressing room (yes or no). 5. Disinfection room (area): pool, sealed cleaning cabinet and disinfection cabinet.

6. Rough machining room (area): water pool.

7. Staple food processing room: 1 pool.

8. Non-staple food processing room: 1 pool.

9. Food warehouse: shelves, floors, cold storage ㎡, cold storage ㎡.

11. Dining place: set up a sink.

11. The catering service unit employs _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

12. The layout and processing flow of the food processing area and customer dining place of this catering service unit are in compliance with the regulations. It is equipped with a cold dish making room and a meal preparation room that meet the requirements.

verification conclusion: □ compliance □ rectification within a time limit □ non-compliance □ non-compliance after rectification □ signature of the party concerned: signature of the checker:

year, month, year, month, day

Remarks: this transcript is made in duplicate, the first copy is kept in the file for future reference, and the second copy is submitted to the party concerned.

made by the state food and drug administration.