Name: Monique Eloise B.

Gualiza BSMT 1A

KANIN KING

OBSERVATIONS
Good hygiene
 Hand washing and dishwashing facilities are present and well-maintained.
 Washed utensils are air-dried and well kept.
 Food handlers wear hair nets, gloves and apron
 Proper garbage segregation is being practiced. They have separate receptacles for biodegradable, non-biodegradable,
recyclables, and food leftovers.
No bare hand contact with food
 Tongs, forks, spatulas, serving spoons, and scoops are being utilized by the food servers and food preparing staff.
Store Food Properly
 Foods are properly sealed and stored inside the fridge.
Prepare and Cook Food Adequately
 Foods are adequately prepared and cooked as seen by customers.
Clean and Sanitize
 Dining tables , preparing and cooking facilities are cleaned and sanitized from time to time.