Has anyone thought about the hygiene of the kitchen while eating in the restaurant? Do you have any opinions?

Seeing is not always the net!

In our daily life, we often go to some ordinary small restaurants for dinner. However, you probably haven't thought that no matter how beautiful the exterior, lobby and waiters are, they can't represent their food. Meet the standard? Such a problem. In fact, the food we enjoy comes from? No admittance for idle people? The kitchen, so you can't see many problems.

as a person who has 2 years' experience in restaurant management, I will talk about what should be paid attention to when eating in small restaurants. It should be noted that restaurants with the following behaviors are just an example and are not universal and representative.

Peppers, green peppers, tomatoes and cabbages, which are basically unwashed.

for a small restaurant, the staffing of the back kitchen will be compressed to the limit because of the constraints of labor costs and kitchen space. If a chef and a caterer only take dinner, the time is very tight from 9: 3 am to 11: am. For example, it takes a lot of work to cut out shredded and sliced meat dishes, so there is no time to wash vegetables in advance. Another important point is that washed vegetables will easily go bad if they are not used up, so vegetables such as persimmons, peppers and cabbages are basically cut with a touch of their hands.

however, some vegetables will have a blanching process, which is equivalent to washing them again.

Actually, there are many things that don't need to be washed, such as yards for side dishes. The side dishes worker puts the cut vegetables or meat in, and the chef pours the meat into the pot. When he returns, he will throw it to the side dishes worker, where it will continue to be used.

the repeated use of oil has become a stereotype.

Do you like home-cooked dishes like roasted eggplant, shredded pork with fish sauce and kung pao chicken? These dishes are all oiled.

according to the regulations, the oil of frying things cannot be reused. How can I put it? This requirement is actually a bit unrealistic. If the fried oil in the restaurant is discarded and dumped, it is estimated that the boss will have to pay for his underwear.

Here, the old young people kindly remind you that it is better to eat less oily dishes, such as boiled meat and boiled fish, in ordinary small restaurants.

under normal circumstances, such as fried pork, chicken is one oil, and all kinds of fish are the same oil, so the two cannot be mixed. However, it should be noted that in some restaurants, the bottom of the oil basin is not clear, and there will be a thick layer of black sediment at the bottom of the basin. So sometimes we find that the dishes in some restaurants are not bright, which is why.

Disposable tableware is unreliable, and you should also pay attention to the tableware in restaurants.

I dare not jump to conclusions about the overall sanitary condition of disposable tableware, but there must be a few problems. The old young man himself has been to two disposable tableware cleaning workshops. I really don't know. What a shock! The water in the pool where the dishes are washed is not much better than the swill. Seriously, these dishes are basically not washed, but cleaned and then dried.

Small restaurants will be equipped with dishwashers themselves, and the water in the primary washing pool is basically unsightly and very thick. Because there is detergent in it, it will not be poured out until it is useless. Then there is rinsing, which should be washing according to the regulations, but the commercial water is too expensive, so we have to rinse it. Small restaurants have to be careful, and there is nothing they can do.

some customers will rinse the tableware with boiling water before eating, but it doesn't have much effect, but it is better than using it directly.

The kitchen in a restaurant is not clean. Go to the bathroom and have a look.

don't think it's ugly, but it actually makes sense. For example, we say that a person's cleanliness depends on his shoes.

A boss who is strict about the hygiene requirements of restaurants will pay great attention to the hygiene conditions of toilets. A clean boss who can even manage the bathroom will never make the kitchen a mess.

the story of the rag.

The dishcloth in the back kitchen is something that the staff can't leave at all times. From washing dishes to cleaning (wiping) the pan by the chef, they need it every minute.

it is impossible to keep cleaning, but the more exquisite staff will take turns to wash several pieces more times. But if you meet a few lazy bags, it's different. You can use a rag to slip your hands.

before closing the store every day, the kitchen should be cleaned, and the staff should scrub all the pots and pans on their own stoves and range hoods. Most of them will use wok as a tool for washing rags, and even some people use wok to boil water to wash work clothes, but such behavior should be in the minority.

non-professional stuffing shops don't order food with stuffing.

If you are not a professional steamed stuffed bun or jiaozi store, try not to order stuffing food, because that is not its main product, so the replacement of food is slow, basically all frozen goods are prepared in advance in the freezer. Because it is not the main product, it will not pay special attention to the operation, so it will not be equipped with meat grinding equipment. Generally, the meat stuffing is directly ground from the meat market, and the raw materials will not be cleaned. In addition, it is good to know that the butcher's meat grinder can be thoroughly cleaned once a day.

finally, let's talk about the oil used in small restaurants. In order to reduce the cost, these oils are the salad oil with the lowest market price. However, due to the strict investigation by the relevant departments in recent years, the gutter oil has basically disappeared, but even if there are restaurants, they are afraid to use it.