3.就餐桌椅、餐具架、餐具、厨具，工作台就餐完毕后要彻底清洗、消毒、打扫、擦拭，做到无油渍。Dining tables and chairs, tableware rack, tableware, kitchen utensils, worktable shall be thoroughly clean after eating, disinfect, clean, wipe, does not grease.（满分Full Credit：5）
8.每天对厨房及储藏室的设备，如冰箱、冷藏柜、电器开关、煤气阀门、水龙头等进行巡回检查，及时发现问题，及时解决，不能解决的 24 小时内上报。Every day, the kitchen and storage room equipment, such as refrigerators, freezers, electrical switches, gas valves, taps, etc. for patrol inspection, timely find problems, timely solve, could not solve shall be within 24 hours to report COR.（满分Full Credit：5）
第2部分 采购与验收PartII:Procurement and Acceptance
3.验收过程中，要确认供应商有许可证，并保留联系方式，以便出现问题时可以追溯。所有发票和凭证至少保存三个月。In the process of acceptance, it is necessary to confirm that the supplier has the license, and keep the contact information, so that the problems can be traced back. All invoices and vouchers should be kept for at least three months.（满分Full Credit：5）
2.按质、按量、按时烹饪饭菜，做到饭菜可口（符合大众口味）。According to the quality, quantity, cooking on time, makes the food delicious. (in line with the public taste)（满分Full Credit：5）