Eating Out
Eating Out
Clean looking and well dressed staff. Note hand washing procedures. Off odours in the premises or from the food. Clean premises, cutlery, glasssware and crockery. Catering equipment that looks clean and cared for. Clean floors and bathrooms.
How are eggs, meats, fish and poultry cooked? Are they under-cooked? Do they use a food probe to measure food temperature? How are foods cooked?
Buffets and 'doggy bags'. Garnishes.
Clean looking and well dressed staff. Note hand washing procedures. Off odours in the premises or from the food. Clean premises, cutlery, glasssware and crockery. Catering equipment that looks clean and cared for. Clean floors and bathrooms.
How are eggs, meats, fish and poultry cooked? Are they under-cooked? Do they use a food probe to measure food temperature? How are foods cooked?
Buffets and 'doggy bags'. Garnishes.
Clean looking and well dressed staff. Note hand washing procedures. Off odours in the premises or from the food. Clean premises, cutlery, glasssware and crockery. Catering equipment that looks clean and cared for. Clean floors and bathrooms.
How are eggs, meats, fish and poultry cooked? Are they under-cooked? Do they use a food probe to measure food temperature? How are foods cooked?
Buffets and 'doggy bags'. Garnishes.