No, there will be many insects coming in and out of the drain.

cold dish room system in the kitchen:

1. The cold dish room is a special place for cutting, matching and loading cold dishes. No other food and beverage can be processed and items unrelated to cold dishes can be stored. The cold dish room is hygienic. Chopping boards, knives and containers used in cold dishes rooms are strictly prohibited from being mixed with other departments.

2. Before each operation in the cold dish room, the health attendant should turn on the ultraviolet germicidal lamp for air disinfection for half an hour (when the relative humidity is more than or equal to 71%, the sterilization will be extended to 1 hour), and at the same time, turn on the air conditioner according to the temperature of the day, keep the indoor temperature below 25 degrees, and make relevant records.

3. Personnel who enter the cold dish room must change clothes for the second time, wash their hands and disinfect, and wear masks and working caps, and their mouths, noses and hair must not be exposed. Non-cold dish operators are not allowed to enter the cold dish operation room without permission.

4. Before the cutting operation, the chef in the cold dish room should wipe the cleaned countertops, chopping boards, knives and containers with chlorine preparation with a chlorine concentration of more than 251mg∕L, and keep the chlorine preparation for more than 5 minutes.

5. Hot cooked food used for making cold dishes should be placed in the cold dish room to cool and thoroughly, and then put in the refrigerator for cold storage. The refrigeration temperature should be controlled below 11℃, and the storage period should not exceed 48 hours (for cold dishes that can't be eaten immediately, the storage time should not exceed 8 hours), and the special person should be responsible for monitoring every day. It is strictly forbidden to put cooked foods that are not thoroughly cooled directly into the refrigerator for refrigeration.

6. For the cold dishes prepared and supplied from April to November every year, 1,111 grams (not less than 6 kinds) of cooked meat, fish and other foods that are easy to deteriorate should be sampled and stored in the refrigerator for 24 hours for future reference. Containers for sample retention must be cleaned and disinfected in advance.

7. Cooked food that has been refrigerated should be heated by microwave oven (refrigerated for less than 6 hours) or cooked in a pot (refrigerated for more than 6 hours) before being cut or served.

8. After each work in the cold dish room, the working table and tools used should be washed clean, and the dishcloth should be soaked in chlorine preparation with effective chlorine concentration of more than 251mg∕L for more than 2 hours before cleaning and drying, and the pool and ground should be cleaned in time, leaving no sanitary corner. The inner wall, glass window and screen window of the cold dish room should be washed and cleaned at least once a week to maintain a good working environment.

9. The supervisor in the cold dish room is responsible for hygiene supervision, and should immediately correct any deviation. Trace and verify the processed cold dishes, determine whether the quality of cold dishes is qualified, and require relevant personnel to rework the foods that need to be reworked.

the corrective measures taken and the implementation effect shall be recorded in the "Corrective and Preventive Measures Handling Sheet".