Do a visual inspection of the facility and surroundings. If they do not look clean, do not take a chance. Temperature is important for several reasons. Cooking temperatures are used to destroy disease-causing microbes. Be sure that foods are cooked thoroughly.
Temperature is also important during hot and cold storage of foods.
Be sure that cooked foods and foods that are held hot are served hot. Be sure that foods held under refrigeration are cold. Pay special attention to street vendors. Check to see that they have soap and water facilities to keep their station clean and sanitary. Inspect to make sure they have equipment capable of safely holding foods hot or cold.