1. Hygienic standard of dining room

1. There is no oil stain on the dining room door. Door curtains are cleaned, preserved and replaced according to the seasonal changes.

2. There is no sundries and garbage around the restaurant. The ground is clean and bright, without water and slippery. Put anti-skid mats at the door in rainy weather.

3. The glass is dust-free, clean and free from water stains and watermarks.

4, ceiling, air conditioning, restaurant dead angle, no cobwebs around.

5. The dining table shall be clean and tidy, free from stains, and kept clean at all times. No food shall be left behind to prevent the introduction of bacteria. Do a good job of killing flies and mosquitoes according to seasonal changes.

6. Dining table and dining chair: intact, articles in order, no stains, no damage, no garbage, bottle caps, etc. left over from meals, and no potential accidents.

7, lamps and air conditioners are in good condition and effective, bright and dust-free.

2. Kitchen cleaning standard

1. Cabinets and material cabinets shall be kept clean, free from dirty marks, greasy and flexible in rotation.

2. The disinfection cabinet and refrigerator shall be kept clean and free of sundries, and the surrounding area shall be clean and free of oil pollution.

3. The kitchen countertop is clean, and the kitchen stove and pedals are kept clean and not slippery. The chopping board is clean and dry, hung or placed vertically.

4. Cooking utensils and knives should be positioned and kept clean.

5. Raw and cooked foods and containers and utensils for meat, vegetables and aquatic products shall be used strictly separately.

6, noodles, knives, molds, etc. are washed after use, located and stored, and kept clean; Tableware articles shall be placed neatly and the positioning shall be standardized; Dining utensils should be disinfected before use.

7. There is no spider web on the kitchen wall, no garbage in the pool, including the filter screen, no water, broken vegetables and oil stains on the ground, and the drainage ditch should be unblocked and free of peculiar smell.

8. Toxic, harmful, inflammable, explosive and chemical articles are prohibited in the kitchen.

9. Flour, rice, etc. shall be stacked off the ground and off the wall. Unpackaged food and spices are put in clean containers and covered.

11. Leftovers, leftovers, bones, etc. should not be dumped in the kitchen floor drain. The floor should be swept before flushing, and sundries are not allowed to rush into the drain.

III. Hygienic standards for restaurant employees

1. Restaurant employees have a physical examination every year and take up their posts with a "health certificate" issued by the health department. 2. The work clothes of restaurant staff should be kept clean and tidy. If there are any stains, they should be cleaned and replaced in time. Hair must be coiled in a work hat.

3. People suffering from respiratory inflammation or oral diseases should be temporarily separated from the work of directly importing food to prevent food pollution.

4. Do not spit, smoke, wear slippers or ring, and wash your hands before and after operation.

5. Restaurant employees should keep their faces clean and tidy, wash their faces frequently, and leave no beard or nails. Nails should be trimmed frequently, and there should be no dirt in them.