Disinfection cabinets in some restaurants are "displayed"

The disinfection cabinet in a porridge shop near Huguo Temple is closed, and there are water droplets on the tableware taken out from it

Recently, the State Food and Drug Administration issued the strictest and most comprehensive supervision document for the catering industry, in which the word "disinfection" appeared 16 times. Placing the disinfection cabinet in the lobby of the restaurant, exposing the "tableware disinfection" link to consumers, and taking the tableware from the disinfection cabinet by consumers themselves, is very common in the current catering market. However, the Beijing Youth Daily reporter visited more than ten restaurants with disinfection cabinets in the lobby several times in the past month and found that the disinfection cabinets in some restaurants were not really "disinfected", but were closed and became "furnishings" for holding tableware. Visiting the reporter of Beiqing Daily noticed that there are three main problems in the use of disinfection cabinets in restaurants: first, disinfection was not started again after tableware was replenished, and the newly washed tableware was given to customers in less than two minutes after it was put into the disinfection cabinet, and the disinfection button was not turned on, so that the tableware that customers got was still wet; Second, the disinfection of spoons and chopsticks is different; Third, although the disinfection cabinets in some restaurants are plugged in, the disinfection procedures are not activated, and the use of disinfection cabinets is not clear, which is difficult for consumers to distinguish. Professionals pointed out that the power supply of the disinfection cabinet can be turned off after the tableware disinfection is completed, but the disinfected tableware should not be "wet". After adding tableware to the disinfection cabinet, the disinfection should be started again, and the restaurant should improve its self-discipline to standardize the disinfection operation.

The disinfection cabinet is used once every three to five days

There are water drops on the tableware taken out

■ Time: noon on October 1 and noon on October 27

■ Location: a porridge shop near Huguosi

At noon on the first day of the National Day holiday, Huguosi snack street welcomed a large number of tourists. At 12 noon, at the peak of dining, the reporter walked into a porridge shop, which was basically full. There is a floor-standing four-drawer disinfection cabinet next to the checkout counter, which contains chopsticks, spoons, plates, cups and other tableware. There are three indicators on the upper right of the disinfection cabinet, namely "Disinfection indicator", "Disinfection indicator" and "Power indicator", but the indicators are not lit. The reporter of Beiqing Daily asked the staff in the store about tableware disinfection.

"This disinfection cabinet? Use it once every three or five days. " A shop assistant in yellow overalls replied. Subsequently, a clerk added a batch of tableware to the disinfection cabinet, and the cabinet door left without closing tightly. In less than two minutes, a customer asked for tableware, and the clerk took out the tableware that had just been put in from the disinfection cabinet and handed it to the customer. The reporter of Beiqing Daily immediately took a spoon and bowl from the disinfection cabinet, and there were still water drops on it.

on October 27th, the reporter walked into this store again. At lunch time, the clerk takes out tableware such as chopsticks and cups from the back kitchen and puts them in the disinfection cabinet. Customers can directly open the cabinet door to get them. The reporter noticed that after two guests who came to eat with luggage were seated, one guest took out the water cup from the disinfection cabinet and shook it a few times. Before pouring water, he also took a paper towel from the table to wipe the water cup. After the waiter added a new cup to the disinfection cabinet, the reporter took out one and found that the newly added cup was really not dry. "Now there are many people, so we have to take tableware and can't open it for disinfection." The waiter said.

In a Yunnan rice noodle shop near Yinding Bridge, the clerk is filling the plastic box with soup spoons.

The disinfection conditions of soup spoons and chopsticks are different.

The restaurant offered disposable soup spoons. ■ Time: noon on October 2, and afternoon on October 26,

■ Location: a rice noodle shop near Yinding Bridge.

At noon on October 2, the reporter came to Yinding Bridge.

The reporter saw that the chopstick sterilizer was turned on normally, and the chopsticks in the sterilizer were clean and hygienic, but it was impossible to tell whether the spoon had been disinfected. At this time, a shop worker crouched down, opened the cupboard door under the counter, and took out some spoons from it and added them to the plastic box.

"Have these spoons been sterilized?" In the face of the reporter's doubts, the clerk said that the spoons were sterilized and there was no problem. Then he said, "Let me get you a disposable spoon."

In the five minutes, the reporter counted the customers' choices of tableware. Four of them used sterilized chopsticks and soup spoons in boxes, and two of them asked the clerk for disposable chopsticks and spoons with packages. Li Yiming, a tourist from Shanxi, told the reporter of Beiqing Daily that he was worried that the spoon was not disinfected when he used disposable tableware. "I can see the chopsticks in the sterilizer, but I can't see where the spoon is disinfected." Li Yiming said.

A beef noodle restaurant in the northwest of Dongsishitiao Bridge and a meat pie shop near Shilibao subway station also have similar problems. The reporter of Beiqing Daily saw that the chopsticks sterilizer was turned on normally, but the spoon on the tableware shelf next to it could not be confirmed whether it had been sterilized. On the afternoon of October 26th, the reporter came to the above-mentioned restaurant again, and there was no change in the disinfection cabinet.

The power of the disinfection cabinet is turned off

It is only turned on once in the morning

■ Time: the evening of September 31th, and the afternoon of October 27th

■ Location: a mala Tang restaurant near Chongwenmen

At 6 pm dinner time on September 31th, the reporter walked into a mala Tang restaurant near Chongwenmen, and happened to meet the clerk to replenish tableware in the disinfection cabinet. The disinfection cabinet is more than one meter high and is divided into upper and lower parts. There is an indicator light and three operation buttons on the left side of the upper door. The indicator light is off.

At this moment, a female customer in her thirties came to get the tableware, took out the chopsticks from the upper floor and looked at them. "Why is it still wet?" The reporter also asked the waiter in the store whether the disinfection cabinet was opened. The waiter who was cleaning up the tableware replied "No" and then left. The female customer gave up the tableware in the disinfection cabinet and asked for disposable chopsticks for dinner.

Subsequently, the reporter repeatedly asked the clerk why he didn't open the disinfection cabinet, but he didn't get an answer. About ten minutes later, before leaving the store, the reporter found that the light of the disinfection cabinet was on, so he asked a clerk again. The clerk said that the disinfection cabinet was not open during the day. "Sometimes it will be open for a while in the morning, but the socket has other uses during the day, so it cannot be used for the disinfection cabinet."

The disinfection cabinet of a mala Tang restaurant near Chongwenmen was activated only after being reminded by the reporter of Beiqing Daily

At 3 pm on October 27th, the reporter came to the store again. The power supply of the disinfection cabinet is turned off, and it is full of chopsticks, spoons and other tableware, which is still in a wet state. Under the reporter's questioning and reminding, the cashier called the waiter and asked, "Why don't you open the disinfection cabinet?" The waiter said, "I opened it once this morning."

dispel doubts

sterilized tableware should not be "wet"

Is it normal for the disinfection cabinet in the restaurant lobby to be turned off? Should I restart disinfection after putting the cleaned chopsticks into the disinfection cabinet? If the operation is standardized, will the tableware taken out of the disinfection cabinet be wet? With these questions, the reporter interviewed the manufacturer of a disinfection cabinet and the China Cuisine Association.

how long does it usually take to disinfect the disinfection cabinet?

manufacturer: this is related to different disinfection principles and types of tableware. There are also many kinds of disinfection cabinets. Many restaurants now use melamine tableware in imitation of ceramic style. In fact, it is still plastic that can't withstand high temperature. It can't be put into high-temperature disinfection cabinets. Instead, we should choose other disinfection cabinets such as medium temperature or ozone. This kind of disinfection cabinet can be set for 1-61 minutes according to the capacity and the number of tableware stored.

some disinfection cabinets are disinfected regularly. Generally, it takes about 1.5 minutes for small and medium-sized hotels.

is it normal for the disinfection cabinet in the restaurant lobby to be turned off?

manufacturer: it can be turned off after disinfection. But if tableware is supplemented in the middle, disinfection should be started again.

during the visit, some restaurants didn't start disinfection after replenishing tableware. What do you think of this situation?

China Cuisine Association: It is indeed possible to turn off the machine after disinfection, but it is necessary for restaurants to improve their self-discipline to standardize disinfection operations. Cuisine Association has always advocated industry self-discipline, conscientiously fulfilled the main responsibility, implemented good operating norms in all aspects, and issued relevant guidelines to clarify the reference standards for on-site cleaning and disinfection of tableware.

The tableware taken out of the disinfection cabinet is still wet. Is this a disinfection standard?

China Cuisine Association: Under the condition that the enterprise follows the correct operating norms (disinfection time, non-overlapping dishes and chopsticks, etc.), there is no problem of wet tableware.

Memory

Tableware should be "smooth and odorless" after disinfection

The newly issued Opinions of the State Council Food Safety Office and other 14 departments on Improving the Quality and Safety Level of Catering Industry clearly points out that tableware should be strictly cleaned and disinfected, and food and drug departments in various places are required to conduct audit and on-site verification on cleaning and disinfection when issuing licenses, and strengthen supervision and inspection on cleaning and disinfection and environmental sanitation of catering industry. According to the document, catering service providers who clean and disinfect tableware and drinking utensils by themselves should be equipped with cleaning and disinfection facilities and equipment, use detergents and disinfectants that meet national standards and hygiene standards, and strictly implement relevant regulations to ensure the cleanliness of tableware and drinking utensils. If the catering service provider cannot clean and disinfect by itself, it shall use the cleaned and disinfected tableware and drinking utensils provided by the centralized disinfection service unit. Containers containing ingredients for direct entrance should be cleaned and disinfected before use.

In addition, the "National Standard for Food Safety Disinfected Tableware (Drinking Tableware)", which was implemented on April 7th, also described the sensory requirements of disinfected tableware, which should be "smooth and clean, free from attachments, oil stains, bubbles and peculiar smell".

In fact, many restaurants will have such problems. Inadequate supervision is a big problem. How to supervise them?