Food - Class 3 Premises Assessment (City of Monash) - Pre-packaged Only

• Proprietor

• Business name & address

• Proprietor email:

• Council Food Registration No.

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

1 RECEIVAL

• 1.1 - Protection from Contamination

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 5(1) of 3.2.2 A food business must take all practicable measures to ensure it only accepts food that is protected from the likelihood of contamination. KEY POINTS · Food only delivered when someone is at the business to assess and accept the items (wherever possible) · Food deliveries checked randomly for signs of contamination. · Packaging of food sound and undamaged. · All foods protected from animals, dust, etc. · Food protected from cross-contamination, ie: raw and ready to eat foods stored separately · Food stored in containers suitable for food contact. SNC EVIDENCE

• Select Damaged food product packaging observed. Food product being accepted without proper checks. Raw and ready to eat foods delivered without adequate separation. Food delivered in non-food grade containers. Exposed foods delivered unprotected from pests, air-borne contaminants etc.

  • Damaged food product packaging observed.
  • Food product being accepted without proper checks.
  • Raw and ready to eat foods delivered without adequate separation.
  • Food delivered in non-food grade containers.
  • Exposed foods delivered unprotected from pests, air-borne contaminants etc.

• 1.2 - Identification/traceability of food

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 5(2) of 3.2.2
  A food business must provide, to the reasonable satisfaction of an authorised officer upon request, the following information relating to food on the food premises:
  (a) the name and business address in Australia of the vendor, manufacturer or packer or, in the case of food imported into Australia, the name and business address in Australia of the importer; and
  (b) the prescribed name or, if there is no prescribed name, an appropriate designation of the food.
  
  KEY POINTS
  
  All packaged foods are labelled, or if unlabelled the source and content of the food is able to be identified
  
  SNC
  
  
  EVIDENCE
  Approved suppliers list – RECORD
  
  

• Select Packaged food received with non-compliant labelling. Importers label not affixed to imported packaged food. No English language evident on packaged food product label. Name and/or business address in Australia of the vendor, manufacturer or packer missing. Source and content of packaged food not able to be identified.

  • Packaged food received with non-compliant labelling.
  • Importers label not affixed to imported packaged food.
  • No English language evident on packaged food product label.
  • Name and/or business address in Australia of the vendor, manufacturer or packer missing.
  • Source and content of packaged food not able to be identified.

• 1.3 - Temperature control of PHF

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 5(3) of 3.2.2 A food business must, when receiving potentially hazardous food, take all practicable measures to ensure it only accepts potentially hazardous food that is at a temperature of: (a) 5ºC or below; or (b) 60ºC or above, unless the food business transporting the food demonstrates that the temperature of the food, having regard to the time taken to transport the food, will not adversely affect the microbiological safety of the food. 5(4) of 3.2.2 A food business must, when receiving potentially hazardous food, take all practicable measures to ensure that food which is intended to be received frozen, is frozen when it is accepted. KEY POINTS • PHF only accepted at 5ºC or below or 60ºC or above, • PHF only accepted at another temp if the delivery has been for a controlled period of time that has not affected the safety of the food (must be documented) • Frozen foods, frozen when accepted, ie: food not thawing? SNC PHF delivered out of temperature control (allow 5°C deviation) EVIDENCE Record of deliveries Working thermometer

  Select No soap provided No paper towel provided Hand wash basin not accessible No warm water supply evident at the HWB

  • No soap provided
  • No paper towel provided
  • Hand wash basin not accessible
  • No warm water supply evident at the HWB

• Select No working thermometer sighted. Business unable to demonstrate that high risk food deliveries are being delivered at safe temperatures. Receival of Goods record not sighted. Cold food product delivery measured at warmer than 5 deg C. Frozen food product received with signs of thawing. Food transporter unable to demonstrate that food transported outside temperature control is safe.

  • No working thermometer sighted.
  • Business unable to demonstrate that high risk food deliveries are being delivered at safe temperatures.
  • Receival of Goods record not sighted.
  • Cold food product delivery measured at warmer than 5 deg C.
  • Frozen food product received with signs of thawing.
  • Food transporter unable to demonstrate that food transported outside temperature control is safe.

2 STORAGE

• 2.3 - Temperature control of PHF

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 6(2) of 3.2.2 A food business must, when storing potentially hazardous food: (a) store it under temperature control; and (b) if it is food that is intended to be stored frozen, ensure the food remains frozen during storage. KEY POINTS · PHF’s stored at or below 5ºC or at or above 60ºC or · PHF’s stored at another temperature for a controlled period of time that will not affect the safety of the food (must be documented) · PHF’s intended to be stored frozen remain frozen during storage. SNC Temperature control of PHF* (allow 5°C deviation) · Cold food below 5oC · Hot food above 60oC · Frozen food hard · Other control -2/4 hr. rule EVIDENCE Observation/monitoring Records to verify temperatures Working thermometer

• Select Cold food in fridge unit measured at above 5ºC. Cold food in coolroom measured at above 5ºC. Frozen food in freezer unit measured at above -15ºC. Food product being kept outside temperature control for an unmonitored/uncontrolled period of time.

  • Cold food in fridge unit measured at above 5ºC.
  • Cold food in coolroom measured at above 5ºC.
  • Frozen food in freezer unit measured at above -15ºC.
  • Food product being kept outside temperature control for an unmonitored/uncontrolled period of time.

3 PROCESSING

• 3.6 - Reheating of PHF

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 7(4) of 3.2.2 A food business must, when reheating previously cooked and cooled potentially hazardous food to hold it hot, use a heat process that rapidly heats the food to a temperature of 60ºC or above, unless the food business demonstrates that the heating process used will not adversely affect the microbiological safety of the food. KEY POINTS · PHF reheated quickly (ie: not greater than 2 hours) to above 75oC · Bain maries not used for reheating · PHF reheated once only SNC EVIDENCE Process/Activity Log (RECORD)

• Select High risk foods not being reheated quickly to 75oC or hotter. Product observed being reheated in bain marie. Cooked foods being reheated more than once. Process/Activity Log Record not sighted to verify reheating of foods is being conducted safely.

  • High risk foods not being reheated quickly to 75oC or hotter.
  • Product observed being reheated in bain marie.
  • Cooked foods being reheated more than once.
  • Process/Activity Log Record not sighted to verify reheating of foods is being conducted safely.

4. DISPLAY

• 4.2 - Temperature control of PHF

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 8(5) of 3.2.2 A food business must, when displaying potentially hazardous food: (a) display it under temperature control; and (b) if it is food that is intended to be displayed frozen, ensure the food remains frozen when displayed. KEY POINTS · PHF maintained at or below 5ºC or at or above 60ºC or · PHF maintained at another temperature for a controlled period of time that will not affect the safety of the food (must be documented) · Food intended to be displayed frozen remain frozen during display” · Frozen food sold defrosted – labelled as such SNC Temperature control of PHF* (allow 5°C deviation) · Hot food above 60oC · Frozen food hard · Cold Food below 5oC · Other control -2/4 hr. rule EVIDENCE Storage Temp RECORD

• Select Cold food in display unit measured at above 5 deg C. Frozen food in freezer display unit measured at above -15 deg C. Frozen foods in freezer display unit not hard frozen. Hot food in hot display unit measured at under 60 deg C. Food product displayed outside temperature control for an unmonitored/uncontrolled period of time. Frozen food sold defrosted not labelled as such.

  • Cold food in display unit measured at above 5 deg C.
  • Frozen food in freezer display unit measured at above -15 deg C.
  • Frozen foods in freezer display unit not hard frozen.
  • Hot food in hot display unit measured at under 60 deg C.
  • Food product displayed outside temperature control for an unmonitored/uncontrolled period of time.
  • Frozen food sold defrosted not labelled as such.

5. PACKAGING

• Does packaging comply with labelling requirements?

  Yes

  No

  N/A

6. TRANSPORT & DISTRIBUTION

• 6.1 - Protection from contamination

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 10(a) of 3.2.2 A food business must, when transporting food protect all food from the likelihood of contamination KEY POINTS · Care taken to ensure packaging does not become damaged eg: through poor handling, exposure to rain, etc · Care taken to ensure packaging does not become contaminated eg: through exposure to chemicals. · Food transported so as to protect it from cross-contamination, ie: ready to eat foods protected from raw foods · Food covered & in appropriate containers · Food Transport Vehicle clean · No chemicals or animals in vehicle. SNC EVIDENCE

• Select Poor handling of transported foods observed that could result in damaged packaging etc Transported foods observed at risk from exposure to chemicals etc. Inadequate separation of ready to eat foods from raw foods observed during. Transported food not covered or in appropriate containers. Food Transport Vehicle not adequately cleaned. Chemicals observed in food transport vehicle. Animals observed in food transport vehicle.

  • Poor handling of transported foods observed that could result in damaged packaging etc
  • Transported foods observed at risk from exposure to chemicals etc.
  • Inadequate separation of ready to eat foods from raw foods observed during.
  • Transported food not covered or in appropriate containers.
  • Food Transport Vehicle not adequately cleaned.
  • Chemicals observed in food transport vehicle.
  • Animals observed in food transport vehicle.

• 6.2 - Temperature control of PHF

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 10 of 3.2.2 A food business must, when transporting food: (a) protect all food from the likelihood of contamination; (b) transport potentially hazardous food under temperature control; and (c) ensure that potentially hazardous food which is intended to be transported frozen remains frozen during transportation. KEY POINTS · PHF maintained at or below 5ºC or at or above 60ºC during transport and distribution or · PHF transport/distributed at another temperature during for a controlled period of time that will not affect the safety of the food (must be documented) · PHF intended to be transported frozen, kept frozen SNC Ready to Eat PHF transported out of temperature control for prolonged periods. EVIDENCE Process/Activity Record Time log record RECORD

• Select Business unable to demonstrate that cold foods are being maintained at or below 5ºC during transport and distribution. Business unable to demonstrate that frozen foods are being maintained at or below -15ºC during transport and distribution. Business unable to demonstrate that hot foods are being maintained at or above 60ºC during transport and distribution. Food transport vehicle not designed or able to keep food under temperature control. Business unable to demonstrate that high risk foods transported at ambient temperature is for a controlled period of time that will not affect the safety of the food. Process temperature log or Time log record not sighted to verify high risk foods are not being transported safely.

  • Business unable to demonstrate that cold foods are being maintained at or below 5ºC during transport and distribution.
  • Business unable to demonstrate that frozen foods are being maintained at or below -15ºC during transport and distribution.
  • Business unable to demonstrate that hot foods are being maintained at or above 60ºC during transport and distribution.
  • Food transport vehicle not designed or able to keep food under temperature control.
  • Business unable to demonstrate that high risk foods transported at ambient temperature is for a controlled period of time that will not affect the safety of the food.
  • Process temperature log or Time log record not sighted to verify high risk foods are not being transported safely.

7. RECALLS/FOOD DISPOSAL

• 7.1 - Food for disposal not sold/recall process

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 11 of 3.2.2 A food business must ensure that food for disposal is held and kept separate until it is: (a) destroyed or otherwise used or disposed of so that it cannot be used for human consumption; (b) returned to its supplier; (c) further processed in a way that ensures its safety and suitability; or (d) ascertained to be safe and suitable. Food for disposal’ means food that is subject to recall; has been returned; is not safe or suitable; or is reasonably suspected of not being safe or suitable. A food business must clearly identify any food that is held and kept separate in accordance with subclause (1) as returned food, recalled food, or food that is or may not be safe or suitable, as the case may be. A food business must not sell food that has been already served to a person to another person unless the food was completely wrapped when served and has remained completely wrapped. 12 of 3.2.2 A food business engaged in the wholesale supply, manufacture or importation of food must: (a) have in place a system to ensure the recall of unsafe food; (b) set out this system in a written document and make this document available to an authorised officer upon request; and (c) comply with this system when recalling unsafe food. KEY POINTS Food Disposal (All food businesses) Food for disposal separated and identified so it is not accidentally sold or used NB: food for disposal includes food subject to recall, returned food, food that is not safe or suitable (eg: contaminated by foreign matter, pathogenic bacteria or perished). Food Recall (Wholesale suppliers/manufacturers/importers only) System in place to ensure the recall of unsafe food Written documentation available upon request System complied with when recalling unsafe food SNC EVIDENCE Documented recall system in place (Wholesale, manufacturer, importer)

• Select Food for disposal not stored separately and identified as such. No food recall system observed in place to ensure the recall of unsafe food. No written food recall system observed as required for food wholesale suppliers/manufacturers/importers. Business not complying with it’s food recall system.

  • Food for disposal not stored separately and identified as such.
  • No food recall system observed in place to ensure the recall of unsafe food.
  • No written food recall system observed as required for food wholesale suppliers/manufacturers/importers.
  • Business not complying with it’s food recall system.

8. HEALTH HYGIENE & KNOWLEDGE

• 8.5 - Food handling - skills & knowledge

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 3 of 3.2.2 A food business must ensure that persons undertaking or supervising food handling operations have: (a) skills in food safety and food hygiene matters; and (b) knowledge of food safety and food hygiene matters, commensurate with their work activities. Subclause (1) does not apply to a food business in relation to persons undertaking food handling operations for fundraising events, that is, events: (a) that raise funds solely for community or charitable causes and not for personal financial gain; and (b) at which only food is sold that is not potentially hazardous or which is to be consumed immediately after thorough cooking. KEY POINTS · Food handlers/supervisors understand the principles of food safety and hygiene. eg: correct storage temperatures for PHF, cross-contamination, difference b/t detergents and sanitisers etc. · Food handlers/supervisors able to perform tasks necessary to ensure the safety of the food. eg: equipment set at the right temperature, food cooked thoroughly, etc. · Evidence of ongoing education of food handlers and supervisors in food safety and hygiene. eg: in-house training, distribution of relevant docs, attendance at food safety courses, watching of relevant videos, etc. · Food Safety Supervisor training qualifications · Food handlers/FSS have good understanding of cross contamination, temp. control, use of sanitisers etc SNC EVIDENCE FSS Qualification Question food handlers and FSS* – cross contamination, temp. control, use of sanitisers etc

• Select Food handlers/supervisors lack understanding of food safety and hygiene. Food handlers/supervisors lack the ability to perform tasks necessary to ensure the safety of the food. No evidence of ongoing education of food handlers and their supervisors in food safety and hygiene. Food Safety Supervisor qualifications do not meet competency standards. Food Safety Supervisor qualifications have not been submitted to council. Nominated Food Safety Supervisor no longer employed at business. Food handling staff unable to answer basic food hygiene questions. Language difficulties make it difficult to assess food handler’s hygiene knowledge.

  • Food handlers/supervisors lack understanding of food safety and hygiene.
  • Food handlers/supervisors lack the ability to perform tasks necessary to ensure the safety of the food.
  • No evidence of ongoing education of food handlers and their supervisors in food safety and hygiene.
  • Food Safety Supervisor qualifications do not meet competency standards.
  • Food Safety Supervisor qualifications have not been submitted to council.
  • Nominated Food Safety Supervisor no longer employed at business.
  • Food handling staff unable to answer basic food hygiene questions.
  • Language difficulties make it difficult to assess food handler’s hygiene knowledge.

9. PREMISES & HYGIENE

• 9.1 - Cleanliness of premises, fittings, equipment <br>

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 19 of 3.2.2 A food business must maintain food premises to a standard of cleanliness where there is no accumulation of: (a) garbage, except in garbage containers; (b) recycled matter, except in containers; (c) food waste; (d) dirt; (e) grease; or (f) other visible matter. A food business must maintain all fixtures, fittings and equipment, having regard to its use, and those parts of vehicles that are used to transport food, to a standard of cleanliness where there is no accumulation of: (a) food waste; (b) dirt; (c) grease; or (d) other visible matter. KEY POINTS · Premises maintained so there is no accumulation of garbage, recycled matter, food waste, dirt, grease or other visible matter · Fixtures, fittings and equipment maintained so there is no accumulation of food waste, dirt, grease or other visible matter · Adequate space between and under fittings and appliances for cleaning · Appliances on castors where possible to assist in cleaning · Appropriate cleaning chemicals used for different surfaces · Chemicals clearly labelled and used in accordance with the manufacturers instructions SNC Cleanliness of premises, fittings, equipment - Discretion of EHO EVIDENCE Cleaning schedule in use (RECORD)

• Select Cleanliness issues observed at the premises. Premises not being maintained in a clean and hygienic state. Fixtures, fittings and equipment not being maintained in a clean and hygienic state. Build up of grease/grime evident in hard to reach areas beneath cooking equipment. In adequate space evident between and under fittings and appliances to facilitate cleaning. Appliances not designed to assist cleaning eg on castors etc. Range of cleaning chemicals provided does not appear sufficient to clean various surfaces, materials etc Chemicals not clearly labelled. Chemicals not being used in accordance with the manufacturer’s instructions.

  • Cleanliness issues observed at the premises.
  • Premises not being maintained in a clean and hygienic state.
  • Fixtures, fittings and equipment not being maintained in a clean and hygienic state.
  • Build up of grease/grime evident in hard to reach areas beneath cooking equipment.
  • In adequate space evident between and under fittings and appliances to facilitate cleaning.
  • Appliances not designed to assist cleaning eg on castors etc.
  • Range of cleaning chemicals provided does not appear sufficient to clean various surfaces, materials etc
  • Chemicals not clearly labelled.
  • Chemicals not being used in accordance with the manufacturer’s instructions.

• 9.3 - Suitability and maintenance of premises, fittings and equipment

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 3 of 3.2.3 The design and construction of food premises must: (a) be appropriate for the activities for which the premises are used; (b) provide adequate space for the activities to be conducted on the food premises and for the fixtures, fittings and equipment used for those activities; (c) permit the food premises to be effectively cleaned and, if necessary, sanitised; and (d) to the extent that is practicable: (i) exclude dirt, dust, fumes, smoke and other contaminants; (ii) not permit the entry of pests; and (iii) not provide harbourage for pests. 10 of 3.2.3 Floors must be designed and constructed in a way that is appropriate for the activities conducted on the food premises and: (a) be able to be effectively cleaned; (b) be unable to absorb grease, food particles or water; (c) be laid so that there is no ponding of water; and (d) to the extent that is practicable, be unable to provide harbourage for pests. The following floors do not have to comply with subclause (2): (a) floors of temporary food premises, including ground surfaces, that are unlikely to pose any risk of contamination of food handled at the food premises; and (b) floors of food premises that are unlikely to pose any risk of contamination of food handled at the food premises provided the food business has obtained the approval in writing of the appropriate enforcement agency for their use. 11 of 3.2.3 Walls and ceilings must be designed and constructed in a way that is appropriate for the activities conducted on the food premises. Walls and ceilings must be provided where they are necessary to protect food from contamination. Walls and ceilings provided in accordance with subclause (2) must be: (a) sealed to prevent the entry of dirt, dust and pests; (b) unable to absorb grease, food particles or water; and (c) able to be easily and effectively cleaned. Walls and ceilings must: (a) be able to be effectively cleaned; and (b) to the extent that is practicable, be unable to provide harbourage for pests. Fixtures, fittings and equipment must be: (a) adequate for the production of safe and suitable food; and (b) fit for their intended use. 12 of 3.2.3 Fixtures and fittings must be designed, constructed, located and installed, and equipment must be designed, constructed, located and, if necessary, installed, so that: (a) there is no likelihood that they will cause food contamination; (b) they are able to be easily and effectively cleaned; (c) adjacent floors, walls, ceilings and other surfaces are able to be easily and effectively cleaned; and (d) to the extent that is practicable, they do not provide harbourage for pests. The food contact surfaces of fixtures, fittings and equipment must be: (a) able to be easily and effectively cleaned and, if necessary, sanitised if there is a likelihood that they will cause food contamination; (b) unable to absorb grease, food particles and water if there is a likelihood that they will cause food contamination; and (c) made of material that will not contaminate food. Eating and drinking utensils must be able to be easily and effectively cleaned and sanitised. 21 of 3.2.2 A food business must maintain food premises, fixtures, fittings, equipment, and those parts of vehicles that are used to transport food, in a good state of repair and working order having regard to their use. A food business must not use any chipped, broken or cracked eating or drinking utensils for handling food. KEY POINTS · Premises, fittings and equipment suitable and in good repair. · Floors, walls and ceiling constructed of materials which are smooth, impervious and easy to clean · Floors, walls & ceilings maintained in good condition eg: no flaking paint, broken glass, holes in walls, cracked tiling, etc. · Fixtures, fittings and equipment made of materials that enable easy and effective cleaning and that will not contaminate food · Fixtures, fittings and equipment easily accessible so they can be effectively cleaned and if necessary sanitised · Adequate facilities such as refrigerators, food preparation equipment, sinks, benches etc to cope with demand · Adequate facilities, sinks, benches, refrigeration etc… · Fixtures and fittings (eg: benches, sinks, cupboards, pipes) in good condition · Flow of product ensures cross contamination is minimised (delivery – storage – preparation etc) · Chipped, broken or cracked eating or drinking utensils discarded so they cannot be used for handling food SNC Food premises in state of disrepair that is likely to contaminate food. EVIDENCE Maintenance Schedule

• Select Floors, walls & ceilings not being maintained in good condition. Floors not smooth, impervious and easy to clean. Walls not smooth, impervious and easy to clean. Ceilings not smooth, impervious and easy to clean. Fixtures and fittings not being maintained in good condition. Fixtures, fittings and equipment not made of suitable materials to facilitate cleaning and safe food preparation. Fixtures, fittings and equipment not easily accessible to facilitate cleaning. Facilities provided appear inadequate to cope with demand eg refrigerators, food preparation equipment, sinks, benches etc Inadequate facilities provided - sinks, benches, refrigeration etc… Flow of product not designed to minimise cross contamination. Chipped, broken or cracked eating or drinking utensils observed.

  • Floors, walls & ceilings not being maintained in good condition.
  • Floors not smooth, impervious and easy to clean.
  • Walls not smooth, impervious and easy to clean.
  • Ceilings not smooth, impervious and easy to clean.
  • Fixtures and fittings not being maintained in good condition.
  • Fixtures, fittings and equipment not made of suitable materials to facilitate cleaning and safe food preparation.
  • Fixtures, fittings and equipment not easily accessible to facilitate cleaning.
  • Facilities provided appear inadequate to cope with demand eg refrigerators, food preparation equipment, sinks, benches etc
  • Inadequate facilities provided - sinks, benches, refrigeration etc…
  • Flow of product not designed to minimise cross contamination.
  • Chipped, broken or cracked eating or drinking utensils observed.

• 9.4 - Temperature measuring device

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 22 of 3.2.2 A food business must, at food premises where potentially hazardous food is handled, have a temperature measuring device that: (a) is readily accessible; and (b) can accurately measure the temperature of potentially hazardous food to +/– 1ºC. KEY POINTS · Thermometer readily available · Thermometer accurately measure to +/- 1oC · Is the thermometer a probe thermometer · Business demonstrate the correct use of the thermometer · Thermometer maintained in a good state of repair and working order eg: flat batteries replaced, calibrated regularly (every 6 months) etc. · Swabs available for cleaning thermometer SNC A working probe thermometer accurate to ±1oC is on site EVIDENCE Thermometer calibration (RECORD)

• Select No thermometer observed. Thermometer provided unable to accurately measure to +/- 1 deg C Thermometer in use is not a probe thermometer. Thermometer in a poor state of repair and working order. Batteries in thermometer were flat and in need of replacement. Thermometer not being calibrated regularly (every 6 months) Business unable to demonstrate the correct use of the thermometer. No swabs available for cleaning thermometer probe between uses.

  • No thermometer observed.
  • Thermometer provided unable to accurately measure to +/- 1 deg C
  • Thermometer in use is not a probe thermometer.
  • Thermometer in a poor state of repair and working order.
  • Batteries in thermometer were flat and in need of replacement.
  • Thermometer not being calibrated regularly (every 6 months)
  • Business unable to demonstrate the correct use of the thermometer.
  • No swabs available for cleaning thermometer probe between uses.

• 9.6 - Control of animals and pests

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 24 of 3.2.2 A food business must: (a) subject to paragraph (b), not permit live animals in areas in which food is handled, other than seafood or other fish or shellfish; (b) permit an assistance animal only in dining and drinking areas and other areas used by customers; (c) take all practicable measures to prevent pests entering the food premises; and (d) take all practicable measures to eradicate and prevent the harbourage of pests on the food premises and those parts of vehicles that are used to transport food. Assistance animal’ means an animal referred to in section 9 of the Disability Discrimination Act 1992 of the Commonwealth. KEY POINTS · Doors, windows and other areas adequately sealed against entry of pests · Adequate measures taken to eradicate and prevent the harbourage of pests on the food premises eg: professional pest controller or using sprays, baits or traps. · Animals restricted from food preparation and storage areas · No pest harbourage in external areas or outbuildings SNC Evidence of pest infestation EVIDENCE Pest Control Program (DOC/RECORD) Pest Control Report Bait stations

• Select Rodent activity observed in food premises. Cockroach activity observed in food premises. Flies observed in food premises. Insect pests observed in food premises. Pest harbourage observed in external areas/outbuildings. No self closer evident on rear screen door. No measures in place to prevent insect pests from entering front entrance to premises eg self closing doors, air curtains etc. Doors, windows and other areas not adequately sealed against entry of pests Measures taken to eradicate and prevent the harbourage of pests on the food premises not adequate. No evidence of pest control measures being implemented eg: professional pest controller, sprays, baits, traps etc. Animals not restricted from entering food preparation and storage areas.

  • Rodent activity observed in food premises.
  • Cockroach activity observed in food premises.
  • Flies observed in food premises.
  • Insect pests observed in food premises.
  • Pest harbourage observed in external areas/outbuildings.
  • No self closer evident on rear screen door.
  • No measures in place to prevent insect pests from entering front entrance to premises eg self closing doors, air curtains etc.
  • Doors, windows and other areas not adequately sealed against entry of pests
  • Measures taken to eradicate and prevent the harbourage of pests on the food premises not adequate.
  • No evidence of pest control measures being implemented eg: professional pest controller, sprays, baits, traps etc.
  • Animals not restricted from entering food preparation and storage areas.

• 9.10 - Adequate lighting

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 7 of 3.2.3 Food premises must have sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam and vapours from the food premises. 8 of 3.2.3 Food premises must have a lighting system that provides sufficient natural or artificial light for the activities conducted on the food premises. KEY POINTS · Food premises have sufficient natural or suitable mechanical ventilation to effectively remove fumes, smoke, steam and vapours from the food premises · M.E.S*. over all cooking appliances · M.E.S*. clean and working · M.E.S* flues and ductwork clean - internal/external · Sufficient natural or artificial light provided for the activities conducted on the food premises eg: able to see whether areas and equipment are clean, inspect food, etc · Shatterproof fluorescent tubes or covers installed to ensure that lighting is not a potential source of contamination ie: broken glass does not contaminate food SNC EVIDENCE MES service record/receipt

• Select Mechanical or natural ventilation not sufficient to effectively remove fumes, smoke, steam and vapours from the food premises. No mechanical exhaust system observed over cooking appliances. Mechanical exhaust system does not sufficiently overhang cooking appliances. Mechanical exhaust system appears unclean and in need of servicing. Grease arresting filters appear overdue for cleaning. No evidence provided as to when flues and ductwork were last cleaned. Insufficient natural or artificial light provided for the activities conducted on the food premises. Insufficient natural or artificial light provided in food storage areas. Insufficient artificial light provided in coolroom. No shatterproof fluorescent tubes or covers observed on lighting fixtures.

  • Mechanical or natural ventilation not sufficient to effectively remove fumes, smoke, steam and vapours from the food premises.
  • No mechanical exhaust system observed over cooking appliances.
  • Mechanical exhaust system does not sufficiently overhang cooking appliances.
  • Mechanical exhaust system appears unclean and in need of servicing.
  • Grease arresting filters appear overdue for cleaning.
  • No evidence provided as to when flues and ductwork were last cleaned.
  • Insufficient natural or artificial light provided for the activities conducted on the food premises.
  • Insufficient natural or artificial light provided in food storage areas.
  • Insufficient artificial light provided in coolroom.
  • No shatterproof fluorescent tubes or covers observed on lighting fixtures.

• 9.11 - Storage of personal effects/chemicals

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 15 of 3.2.3 Food premises must have adequate storage facilities for the storage of items that are likely to be the source of contamination of food, including chemicals, clothing and personal belongings. Storage facilities must be located where there is no likelihood of stored items contaminating food or food contact surfaces. KEY POINTS · Cleaning equipment, chemicals and other hazardous materials properly stored in an area separate (e.g. room or cupboard) to food preparation and storage · Designated storage area provided for storing clothing and personal items, which is separate from food preparation and storage areas · Adequate storage provided for dirty linen (eg: tea towels, aprons, etc) · Separate facilities provided for storage of employees personal affects · Separate facilities provided for storage of cleaning chemicals and equipment SNC EVIDENCE

• Select Cleaning equipment, chemicals etc observed stored in food preparation/storage areas. No separate facilities provided for storage of cleaning chemicals and equipment No designated storage area provided for storing clothing and personal items (separate from food preparation/storage areas). No separate facilities provided for storage of employees personal affects No adequate storage provided for dirty linen.

  • Cleaning equipment, chemicals etc observed stored in food preparation/storage areas.
  • No separate facilities provided for storage of cleaning chemicals and equipment
  • No designated storage area provided for storing clothing and personal items (separate from food preparation/storage areas).
  • No separate facilities provided for storage of employees personal affects
  • No adequate storage provided for dirty linen.

• 9.12 - Adequate toilet facilities

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 16 of 3.2.3 A food business must ensure that adequate toilets are available for the use of food handlers working for the food business. KEY POINTS · Adequate toilets available for the use of food handlers · Toilets opening into food preparation areas constructed in accordance with Part F4 of the Building Code of Australia? · Toilets provided are clean · Hand basin with warm water, soap and paper towels provided SNC EVIDENCE

• Select No soap supplied at the hand wash basin. No single use towels supplied at the hand wash basin. No soap or single use towels supplied at the hand wash basin. No warm running water evident at the hand washing facility. No waste container supplied near the hand washing facility for used towels. Hand washing facilities obstructed and not easily accessible. Items being stored in the hand wash basin. Hand washing facilities being used for other purposes. Hand wash basin faulty and not in good working order. Hand was basin not sufficient in size. Number of hand wash basins provided not adequate. Toilets for the use of food handlers not adequate. Toilets opening into food preparation areas not compliant with Building Code of Australia. Toilets unclean

  • No soap supplied at the hand wash basin.
  • No single use towels supplied at the hand wash basin.
  • No soap or single use towels supplied at the hand wash basin.
  • No warm running water evident at the hand washing facility.
  • No waste container supplied near the hand washing facility for used towels.
  • Hand washing facilities obstructed and not easily accessible.
  • Items being stored in the hand wash basin.
  • Hand washing facilities being used for other purposes.
  • Hand wash basin faulty and not in good working order.
  • Hand was basin not sufficient in size.
  • Number of hand wash basins provided not adequate.
  • Toilets for the use of food handlers not adequate.
  • Toilets opening into food preparation areas not compliant with Building Code of Australia.
  • Toilets unclean

Class 3 Minimum Records

• Class 3 Minimum Records in use

  Select Sheet A: Fixed & Mobile Food Premises Sheet B: Temporary Food Premises Sheet C: Community Group Activities 1 to 2 days Sheet D: Community Group Activities > 2 Days Other Not known

  • Sheet A: Fixed & Mobile Food Premises
  • Sheet B: Temporary Food Premises
  • Sheet C: Community Group Activities 1 to 2 days
  • Sheet D: Community Group Activities > 2 Days
  • Other
  • Not known

• 1. Supplies

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 2. Weekly Cold Storage

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 3. Weekly Hot Storage

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 4a. Deliveries Temperature Control

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 4b. Deliveries Process Control

  Yes

  No

  N/A

• 1. Supplies

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 2. Cold Storage

  Yes

  No

  N/A

• 3. Hot Storage

  Yes

  No

  N/A

• 4a. Deliveries Temperature Control

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 1. Supplies

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 2. Cooking

  Yes

  No

  N/A

• 3. Overnight Cold Storage

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 1. Supplies

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 2. Cold Storage

  Yes

  No

  N/A

• 3. Hot Storage

  Yes

  No

  N/A

• 4. Potentially Hazardous Food Deliveries - Temperature Checks

  Yes

  No

  N/A

• Details:

TOBACCO SALES

• Does business sell cigarettes, tobacco etc?

  Yes

  No

• Is business compliant with tobacco retail laws?

  Yes

  No

  N/A

ITEMS REQUIRING ATTENTION

Item

• Select 1. RECEIVAL 1.1 - Protection from Contamination Ensure all goods are adequately covered or in appropriate packaging when delivered. 1.2 - Identification/Traceability of Food Ensure all goods received are correctly labelled in accordance with the requirements of the Food Standards Code. 1.3 - Temperature Control of PHF Ensure all potentially hazardous foods are received within temperature control. All cold foods must be received at 5°C or below, all frozen foods at -15°C or below and all hot foods at 60°C or above. During the inspection the following non-compliance was observed - 2. STORAGE 2.1 - Protection from Contamination Ensure all raw and ready to eat foods are stored separately to prevent possible cross contamination. Raw foods in refrigerated storage must always be stored beneath cooked or ready to eat foods to prevent possible contamination. Provide food grade containers with tight fitting lids for the storage of all open packages of food. Cover all containers of food not for immediate use. Recommend designating specific shelves (eg labelling of shelves) in fridge/coolroom for storing different food types (eg raw below ready to eat foods etc) to minimise risk of cross contamination and aid in stock rotation. Recommended implementation of visible system of stock control in the fridge/coolroom for prepared food product to assist stock rotation eg day dots, date marking etc. Ensure all foods are stored in accordance with manufacturer’s instructions. 2.2 - Temperature Control of PHF Ensure all cold foods are stored at 5°C or below. During the inspection, the following non-compliance was observed - Ensure all frozen foods are stored at -15°C or below. During the inspection, the following non-compliance was observed - Ensure all foods in hot storage are stored at 60°C or above. During the inspection, the following non-compliance was observed - Ensure all ready to eat potentially hazardous foods are stored under temperature control unless you can demonstrate the 2/4 hour rule is being applied. The use of the 2/4 hour rule must be verified in your Food Safety Program records. Potentially hazardous foods must be disposed of after 4 hours stored at room temperature. 3. PROCESSING 3.1 - Safe and Suitable Food Dispose of all foods past its use by date. During the inspection, the following non-compliance was observed - Dispose of all deteriorated or damaged foods. During the inspection, the following non-compliance was observed – Provide visible system of stock control for prepared foods in coolroom/freezer/dry store etc to assist stock rotation. eg day dots, date marking etc. 3.2 - Protection from Contamination Provide separate/colour-coded chopping boards/knives/preparation area] for the preparation of raw and cooked/ready to eat foods. Thoroughly clean and sanitise all food contact surfaces in accordance with your Food Safety Program. Do not store chemicals above or in close proximity to food storage or food processing areas. Provide a label to the sanitising bottle clearly identifying it as ‘Sanitiser’. Do not store chemicals in used food containers. During the inspection, the following non-compliance was observed - Provide a separate area away from food storage and food processing areas for the storage of all tools and other items not used for the preparation of food. During the inspection, the following non-compliance was observed - Provide a separate area away from food storage and food processing areas for the storage of personal items. During the inspection, the following non-compliance was observed - 3.3 - Adequate Cooking/Processing Ensure all cooked foods reach an internal temperature of at least 75°C. This process should be verified in your Food Safety Program Records. Ensure alternative process methods observed achieve the microbiological safe food eg pickling, fermenting, drying, salting, smoking etc 3.4 - PHF out of Temperature Control for Minimum Time Do not thaw potentially hazardous foods overnight at room temperature. Thawing of foods must be undertaken in accordance to your Food Safety Program. Potentially hazardous foods should either be thawed in a refrigerator or rapidly using a microwave. Ensure all ready to eat potentially hazardous foods are stored under temperature control. If ready to eat potentially hazardous foods cannot be maintained under temperature control, they must be discarded after 4 hours. This process must be demonstrated in your Food Safety Program record, ‘Time Log’. During the inspection, the following non-compliance was observed - 3.5 - Cooling of PHF Divide large quantities of food into shallow containers for quicker cooling times. Ensure cooked potentially hazardous foods are cooled from 60°C to 21°C within two hours and from 21°C to 5°C within a further four hours. 3.6 - Reheating of PHF Ensure all previously cooked foods are rapidly reheated to 75°C. Do not use the bain-marie to heat or reheat foods. Previously cooked foods must be rapidly reheated using either the oven or microwave. Do not reheat foods that have previously been reheated. Food must only be reheated once and any leftovers discarded. 4. DISPLAY 4.1 - Protection from Contamination Ensure all food on display is covered to protect the food from the likelihood of contamination. During the inspection, the following non-compliance was observed - Ensure the self service display is supervised by staff at all times. Ensure separate utensils are used for each food at the self serve display to minimise the likelihood of contamination of food. Provide protective barriers to the self service display to minimise the likelihood of contamination by customers. 4.2 - Temperature Control of PHF Ensure all cold foods are stored at 5°C or below. During the inspection, the following contravention was observed - Ensure all frozen foods are stored at -15°C or below. During the inspection, the following contravention was observed - Ensure all foods in hot storage are stored at 60°C or above. During the inspection, the following contravention was observed - Ensure all ready to eat potentially hazardous foods are stored under temperature control unless you can demonstrate the 2/4 hour rule is being applied. The use of the 2/4 hour rule must be verified in your Food Safety Program records. Potentially hazardous foods must be disposed of after 4 hours stored at room temperature. During the inspection, the following non-compliance was observed - 5. PACKAGING 5.1 - Appropriate Materials and Process All packaging materials must be stored in manner that prevents possible contamination. During the inspection, the following non-compliance was observed - Replace non-food-grade packaging/containers with food grade containers/materials. During the inspection, the following non-compliance was observed - 6. TRANSPORTATION AND DISTRIBUTION 6.1 - Protection from Contamination Ensure all goods are adequately sealed during transportation to prevent possible contamination. Thoroughly clean rear storage component of food transport vehicle to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. 6.2 Temperature Control of PHF Ensure all potentially hazardous foods are transported under temperature control. Cold foods must be maintained at 5°C or below, frozen foods at -15°C or below and hot foods at 60°C or above. 7. RECALLS/FOOD DISPOSAL 7.1 - Food for Disposal not Sold/Recall Process in place Provide a separate area, away from all food for sale, for the storage of recalled foods. This area must clearly identify the food as ‘recalled foods’. Provide a separate area, away from all food for sale, for the storage of all out of date foods. This area must clearly identify the food as ‘returned foods’ or foods that may not be safe or suitable. Do not sell food that has already been served to a person to another person. If food has been returned by a customer, it must be disposed of. Provide a documented food recall system. 8. HEALTH, HYGIENE & KNOWLEDGE 8.1 - Health of Food Handlers - Responsibilities Food handlers suffering from food poisoning must not engage in the handling of food and not return to work until at least 48 hours after their symptoms have ceased. 8.2 - Hygiene of Food Handlers - Responsibilities Thoroughly clean aprons worn by food handlers to remove accumulation of food waste. Ensure food handlers wear an appropriate hair covering or have their hair tied back when engaging in food handling activities. Ensure all food handlers wash his or her hands: · Whenever his or her hands are likely to be a source of contamination of food; · Immediately before working with ready-to-eat food after handling raw food; · Immediately after using the toilet. 8.3 - Food Business - Responsibilities Inform all food handlers of their health and hygiene obligations under the Food Standards Code. Ensure people do not spit, smoke or use tobacco or similar preparations in areas where there is unprotected food or surfaces likely to come into contact with food. During the inspection, the following non-compliance was observed - 8.4 - Adequate Hand Washing Facilities Provide/restock liquid soap and disposable paper towel to the hand wash basin. Provide/restock liquid soap to the hand gwash basin. Provide/restock disposable paper towel to the hand wash basin. Provide a disposable paper towel dispenser at the hand wash basin. Install a hand wash basin in the food preparation area. The hand wash basin must be supplied with hot and cold water delivered through a single outlet. Do not store items or equipment in the hand wash basin. The hand wash basin must be accessible for use by all staff at all times and used for the sole purpose of washing hands. During the inspection, the following item(s) was observed in the hand basin - 8.5 - Food Handling - Skills & Knowledge Ensure the nominated Food Safety Supervisor completes a Food Safety Supervisor’s course with an accredited training provider. Provide a copy of the Food Safety Supervisor’s qualifications. Council records show the following person as the current Food Safety Supervisor for the business - 9. PREMISES & HYGIENE 9.1 - Cleanliness of Premises, Fittings & Equipment Thoroughly clean all fixtures, fittings and equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean floors beneath cooking equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean floors throughout entire premises to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean the exhaust hood and filters above cooking equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean the cooking equipment to remove accumulation of food waste/dirt/grime/grease/oil/dust etc. Thoroughly clean walls where required in food premises to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean ceiling where required in food premises to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean food storage containers to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean shelving to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean seals on doors of under bench refrigerator to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean light fittings/diffusers in kitchen to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean all food processing equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. 9.2 - Cleaning/Sanitising of Food Contact Surfaces Provide an adequate sanitiser for use on all food contact surfaces. No sanitiser available during inspection. Ensure the bleach based sanitiser is remade every 24 hours as the chemical breaks down and becomes inactive after this time. Ensure the appropriate bleach and water ratios are used when making up your sanitiser. Correct dilutions are 1.25ml (1 teaspoon) of bleach to 1 litre of water for household bleaches or 0.5ml of bleach to 1 litre of water for commercial bleaches. Ensure the six cleaning steps are employed for food contact surfaces & equipment ie 1. Pre-clean, 2. Wash, 3. Rinse, 4. Sanitise, 5. Final rinse, 6, Dry (air dry). 9.3 - Suitability and Maintenance of Premises, Fittings and Equipment Replace cracked/damaged floor tiles in food areas. The floor must be able to be effectively cleaned, unable to absorb grease, food particles or water and laid so that there is no ponding of water. Discard all damaged food storage containers throughout premises. Defrost freezer. Replace mouldy sealant where evident at wash up sinks/hand wash basin etc. Replace damaged wall tiles in kitchen/wash-up area. Replace defective door seals on coolroom/fridge/under bench refrigeration unit. Discard all chipped/damaged crockery and utensils. Thoroughly clean walls and ceiling in food areas where required and repaint in a gloss or semi gloss paint of a light colour. Remove all unwanted/unused items stored at rear of premises. Discard defective utensils as highlighted during the inspection. Replace missing light covers/diffusers in food areas where required. Cut grass in rear yard. Provide a self closing device to rear fly wire screen door. 9.4 - Temperature measuring device Provide a probe thermometer accurate to +/- 1°C. The thermometer must be accessible on site at all times. Unable to locate thermometer during inspection. Thoroughly clean and sanitise thermometer prior to probing food. Replace defective probe thermometer. 9.5 - Use of ‘Single Use' Items Ensure single use items such as straws, cutlery and food containers are discarded after use. 9.6 - Control of Animals & Pests Eradicate rodent infestation. Rodents observed in food premises. It is recommended you contact a licensed pest control company to assist you in this matter. Eradicate cockroach infestation. Cockroaches observed in food premises. It is recommended you contact a licensed pest control company to assist you in this matter. Eradicate ant infestation. Ants observed in food premises. It is recommended you contact a licensed pest control company to assist you in this matter. Do not allow animals to enter areas in which food is handled. An assistance animal may enter dining and drinking areas and other areas used by customers. Provide fly strips to the external doorway to assist in the prevention of insects entering the food premises. 9.7 - Water Supply Adequate & Potable Provide adequate water pressure to the wash up sink. The water pressure was too low during the inspection. Provide adequate hot water to the wash up sink. The water temperature at this sink was too low during the inspection for adequate cleaning. 9.8 - Disposal of Sewage & Wastewater Provide a cleaners sink, away from all food storage and food preparation areas, for the disposal of waste water such as mop water. Contact your local water authority to determine whether a food & oil interceptor (grease trap) is required. If a grease trap is required, it must not be located in food preparation or food storage areas. Please note: Advice should be sought from the local water authority as to the recommended pump out schedule for the food & oil interceptor (grease trap). Please note: It was unclear when the premises food & oil interceptor (grease trap) was last pumped out. Advice should be sought from the local water authority as to the recommended pump out schedule. 9.9 - Disposal of Refuse & Recyclable Matter Provide additional bins for the disposal of waste generated from the food business. See photo attached of rubbish stored on ground outside of the bin. Ensure all lids on outdoor bins are closed when not in use to minimise odour and the attraction of pests and animals. Thoroughly clean bins at rear of premises to remove accumulation of food waste/dirt/grime. Provide lids to bins at rear of premises where missing. 9.10 - Adequate Ventilation & Lighting Thoroughly clean the exhaust hood and filters above cooking equipment to remove accumulation of food waste/dirt/grime/grease/oil/dust etc. Provide adequate ventilation above the cooking equipment in the [insert area] to remove all fumes, smoke, steam and vapours from the food premises. It was noted that the mechanical exhaust system was professionally cleaned over 6 months ago. Advice should be sought from a professional cleaning contractor as to the next recommended cleaning service for the flue, duct work and fan. It was noted that the mechanical exhaust system was professionally cleaned over 12 months ago. Advice should be sought from a professional cleaning contractor as to the next recommended cleaning service for the flue, duct work and fan. Please note: It is unclear when the premises mechanical exhaust system was last professionally cleaned. Advice should be sought from a professional cleaning contractor as to the next recommended cleaning service for the flue, duct work and fan. Provide additional lighting to food preparation area. Provide additional lighting to dry storage area. Provide additional lighting to coolroom. Provide shatterproof diffusers to ceiling lights in food areas where required. Replace missing light diffuser covers/diffusers in food areas where required. Thoroughly clean ceiling light covers to remove accumulation of dust/insects/dirt/grime. 9.11 - Storage of Personal Effects/Chemicals Do not store chemicals above or in close proximity to food storage or food processing areas. Do not store chemicals in used food containers. During the inspection, chemicals were observed stored in the following food container - Provide a separate area away from food storage and food processing areas for the storage of all tools and other items not used for the preparation of food. The following non-compliance was observed - Provide a separate area away from food storage and food processing areas for the storage of personal items. The following non-compliance was observed – 9.12 - Adequate Toilet Facilities Provide/restock liquid soap to the toilet hand wash basin/s. Provide/restock disposable paper towel to the toilet hand wash basin/s. Provide/restock liquid soap and disposable paper towel to the toilet hand wash basin/s. Thoroughly clean floors in staff toilets to remove accumulation of dirt/waste/grime. Thoroughly clean staff toilets to remove accumulation of dirt/waste/grime. The hand wash basin in the staff toilet must provide hot and cold water through a single outlet. Provide a hand wash basin to the staff toilet. The hand wash basin must provide hot and cold water through a single outlet. 11. CATEGORIES/ITEMS RESULTING IN A MINUS SCORE 11.2 - Justified Complaints

  • 1. RECEIVAL
  • 1.1 - Protection from Contamination
  • Ensure all goods are adequately covered or in appropriate packaging when delivered.
  • 1.2 - Identification/Traceability of Food
  • Ensure all goods received are correctly labelled in accordance with the requirements of the Food Standards Code.
  • 1.3 - Temperature Control of PHF
  • Ensure all potentially hazardous foods are received within temperature control. All cold foods must be received at 5°C or below, all frozen foods at -15°C or below and all hot foods at 60°C or above. During the inspection the following non-compliance was observed -
  • 2. STORAGE
  • 2.1 - Protection from Contamination
  • Ensure all raw and ready to eat foods are stored separately to prevent possible cross contamination.
  • Raw foods in refrigerated storage must always be stored beneath cooked or ready to eat foods to prevent possible contamination.
  • Provide food grade containers with tight fitting lids for the storage of all open packages of food.
  • Cover all containers of food not for immediate use.
  • Recommend designating specific shelves (eg labelling of shelves) in fridge/coolroom for storing different food types (eg raw below ready to eat foods etc) to minimise risk of cross contamination and aid in stock rotation.
  • Recommended implementation of visible system of stock control in the fridge/coolroom for prepared food product to assist stock rotation eg day dots, date marking etc.
  • Ensure all foods are stored in accordance with manufacturer’s instructions.
  • 2.2 - Temperature Control of PHF
  • Ensure all cold foods are stored at 5°C or below. During the inspection, the following non-compliance was observed -
  • Ensure all frozen foods are stored at -15°C or below. During the inspection, the following non-compliance was observed -
  • Ensure all foods in hot storage are stored at 60°C or above. During the inspection, the following non-compliance was observed -
  • Ensure all ready to eat potentially hazardous foods are stored under temperature control unless you can demonstrate the 2/4 hour rule is being applied. The use of the 2/4 hour rule must be verified in your Food Safety Program records. Potentially hazardous foods must be disposed of after 4 hours stored at room temperature.
  • 3. PROCESSING
  • 3.1 - Safe and Suitable Food
  • Dispose of all foods past its use by date. During the inspection, the following non-compliance was observed -
  • Dispose of all deteriorated or damaged foods. During the inspection, the following non-compliance was observed –
  • Provide visible system of stock control for prepared foods in coolroom/freezer/dry store etc to assist stock rotation. eg day dots, date marking etc.
  • 3.2 - Protection from Contamination
  • Provide separate/colour-coded chopping boards/knives/preparation area] for the preparation of raw and cooked/ready to eat foods.
  • Thoroughly clean and sanitise all food contact surfaces in accordance with your Food Safety Program.
  • Do not store chemicals above or in close proximity to food storage or food processing areas.
  • Provide a label to the sanitising bottle clearly identifying it as ‘Sanitiser’.
  • Do not store chemicals in used food containers. During the inspection, the following non-compliance was observed -
  • Provide a separate area away from food storage and food processing areas for the storage of all tools and other items not used for the preparation of food. During the inspection, the following non-compliance was observed -
  • Provide a separate area away from food storage and food processing areas for the storage of personal items. During the inspection, the following non-compliance was observed -
  • 3.3 - Adequate Cooking/Processing
  • Ensure all cooked foods reach an internal temperature of at least 75°C. This process should be verified in your Food Safety Program Records.
  • Ensure alternative process methods observed achieve the microbiological safe food eg pickling, fermenting, drying, salting, smoking etc
  • 3.4 - PHF out of Temperature Control for Minimum Time
  • Do not thaw potentially hazardous foods overnight at room temperature. Thawing of foods must be undertaken in accordance to your Food Safety Program. Potentially hazardous foods should either be thawed in a refrigerator or rapidly using a microwave.
  • Ensure all ready to eat potentially hazardous foods are stored under temperature control. If ready to eat potentially hazardous foods cannot be maintained under temperature control, they must be discarded after 4 hours. This process must be demonstrated in your Food Safety Program record, ‘Time Log’. During the inspection, the following non-compliance was observed -
  • 3.5 - Cooling of PHF
  • Divide large quantities of food into shallow containers for quicker cooling times.
  • Ensure cooked potentially hazardous foods are cooled from 60°C to 21°C within two hours and from 21°C to 5°C within a further four hours.
  • 3.6 - Reheating of PHF
  • Ensure all previously cooked foods are rapidly reheated to 75°C.
  • Do not use the bain-marie to heat or reheat foods. Previously cooked foods must be rapidly reheated using either the oven or microwave.
  • Do not reheat foods that have previously been reheated. Food must only be reheated once and any leftovers discarded.
  • 4. DISPLAY
  • 4.1 - Protection from Contamination
  • Ensure all food on display is covered to protect the food from the likelihood of contamination. During the inspection, the following non-compliance was observed -
  • Ensure the self service display is supervised by staff at all times.
  • Ensure separate utensils are used for each food at the self serve display to minimise the likelihood of contamination of food.
  • Provide protective barriers to the self service display to minimise the likelihood of contamination by customers.
  • 4.2 - Temperature Control of PHF
  • Ensure all cold foods are stored at 5°C or below. During the inspection, the following contravention was observed -
  • Ensure all frozen foods are stored at -15°C or below. During the inspection, the following contravention was observed -
  • Ensure all foods in hot storage are stored at 60°C or above. During the inspection, the following contravention was observed -
  • Ensure all ready to eat potentially hazardous foods are stored under temperature control unless you can demonstrate the 2/4 hour rule is being applied. The use of the 2/4 hour rule must be verified in your Food Safety Program records. Potentially hazardous foods must be disposed of after 4 hours stored at room temperature. During the inspection, the following non-compliance was observed -
  • 5. PACKAGING
  • 5.1 - Appropriate Materials and Process
  • All packaging materials must be stored in manner that prevents possible contamination. During the inspection, the following non-compliance was observed -
  • Replace non-food-grade packaging/containers with food grade containers/materials. During the inspection, the following non-compliance was observed -
  • 6. TRANSPORTATION AND DISTRIBUTION
  • 6.1 - Protection from Contamination
  • Ensure all goods are adequately sealed during transportation to prevent possible contamination.
  • Thoroughly clean rear storage component of food transport vehicle to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • 6.2 Temperature Control of PHF
  • Ensure all potentially hazardous foods are transported under temperature control. Cold foods must be maintained at 5°C or below, frozen foods at -15°C or below and hot foods at 60°C or above.
  • 7. RECALLS/FOOD DISPOSAL
  • 7.1 - Food for Disposal not Sold/Recall Process in place
  • Provide a separate area, away from all food for sale, for the storage of recalled foods. This area must clearly identify the food as ‘recalled foods’.
  • Provide a separate area, away from all food for sale, for the storage of all out of date foods. This area must clearly identify the food as ‘returned foods’ or foods that may not be safe or suitable.
  • Do not sell food that has already been served to a person to another person. If food has been returned by a customer, it must be disposed of.
  • Provide a documented food recall system.
  • 8. HEALTH, HYGIENE & KNOWLEDGE
  • 8.1 - Health of Food Handlers - Responsibilities
  • Food handlers suffering from food poisoning must not engage in the handling of food and not return to work until at least 48 hours after their symptoms have ceased.
  • 8.2 - Hygiene of Food Handlers - Responsibilities
  • Thoroughly clean aprons worn by food handlers to remove accumulation of food waste.
  • Ensure food handlers wear an appropriate hair covering or have their hair tied back when engaging in food handling activities.
  • Ensure all food handlers wash his or her hands: · Whenever his or her hands are likely to be a source of contamination of food; · Immediately before working with ready-to-eat food after handling raw food; · Immediately after using the toilet.
  • 8.3 - Food Business - Responsibilities
  • Inform all food handlers of their health and hygiene obligations under the Food Standards Code.
  • Ensure people do not spit, smoke or use tobacco or similar preparations in areas where there is unprotected food or surfaces likely to come into contact with food. During the inspection, the following non-compliance was observed -
  • 8.4 - Adequate Hand Washing Facilities
  • Provide/restock liquid soap and disposable paper towel to the hand wash basin.
  • Provide/restock liquid soap to the hand gwash basin.
  • Provide/restock disposable paper towel to the hand wash basin.
  • Provide a disposable paper towel dispenser at the hand wash basin.
  • Install a hand wash basin in the food preparation area. The hand wash basin must be supplied with hot and cold water delivered through a single outlet.
  • Do not store items or equipment in the hand wash basin. The hand wash basin must be accessible for use by all staff at all times and used for the sole purpose of washing hands. During the inspection, the following item(s) was observed in the hand basin -
  • 8.5 - Food Handling - Skills & Knowledge
  • Ensure the nominated Food Safety Supervisor completes a Food Safety Supervisor’s course with an accredited training provider.
  • Provide a copy of the Food Safety Supervisor’s qualifications. Council records show the following person as the current Food Safety Supervisor for the business -
  • 9. PREMISES & HYGIENE
  • 9.1 - Cleanliness of Premises, Fittings & Equipment
  • Thoroughly clean all fixtures, fittings and equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean floors beneath cooking equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean floors throughout entire premises to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean the exhaust hood and filters above cooking equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean the cooking equipment to remove accumulation of food waste/dirt/grime/grease/oil/dust etc.
  • Thoroughly clean walls where required in food premises to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean ceiling where required in food premises to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean food storage containers to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean shelving to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean seals on doors of under bench refrigerator to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean light fittings/diffusers in kitchen to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean all food processing equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • 9.2 - Cleaning/Sanitising of Food Contact Surfaces
  • Provide an adequate sanitiser for use on all food contact surfaces. No sanitiser available during inspection.
  • Ensure the bleach based sanitiser is remade every 24 hours as the chemical breaks down and becomes inactive after this time.
  • Ensure the appropriate bleach and water ratios are used when making up your sanitiser. Correct dilutions are 1.25ml (1 teaspoon) of bleach to 1 litre of water for household bleaches or 0.5ml of bleach to 1 litre of water for commercial bleaches.
  • Ensure the six cleaning steps are employed for food contact surfaces & equipment ie 1. Pre-clean, 2. Wash, 3. Rinse, 4. Sanitise, 5. Final rinse, 6, Dry (air dry).
  • 9.3 - Suitability and Maintenance of Premises, Fittings and Equipment
  • Replace cracked/damaged floor tiles in food areas. The floor must be able to be effectively cleaned, unable to absorb grease, food particles or water and laid so that there is no ponding of water.
  • Discard all damaged food storage containers throughout premises.
  • Defrost freezer.
  • Replace mouldy sealant where evident at wash up sinks/hand wash basin etc.
  • Replace damaged wall tiles in kitchen/wash-up area.
  • Replace defective door seals on coolroom/fridge/under bench refrigeration unit.
  • Discard all chipped/damaged crockery and utensils.
  • Thoroughly clean walls and ceiling in food areas where required and repaint in a gloss or semi gloss paint of a light colour.
  • Remove all unwanted/unused items stored at rear of premises.
  • Discard defective utensils as highlighted during the inspection.
  • Replace missing light covers/diffusers in food areas where required.
  • Cut grass in rear yard.
  • Provide a self closing device to rear fly wire screen door.
  • 9.4 - Temperature measuring device
  • Provide a probe thermometer accurate to +/- 1°C. The thermometer must be accessible on site at all times. Unable to locate thermometer during inspection.
  • Thoroughly clean and sanitise thermometer prior to probing food.
  • Replace defective probe thermometer.
  • 9.5 - Use of ‘Single Use' Items
  • Ensure single use items such as straws, cutlery and food containers are discarded after use.
  • 9.6 - Control of Animals & Pests
  • Eradicate rodent infestation. Rodents observed in food premises. It is recommended you contact a licensed pest control company to assist you in this matter.
  • Eradicate cockroach infestation. Cockroaches observed in food premises. It is recommended you contact a licensed pest control company to assist you in this matter.
  • Eradicate ant infestation. Ants observed in food premises. It is recommended you contact a licensed pest control company to assist you in this matter.
  • Do not allow animals to enter areas in which food is handled. An assistance animal may enter dining and drinking areas and other areas used by customers.
  • Provide fly strips to the external doorway to assist in the prevention of insects entering the food premises.
  • 9.7 - Water Supply Adequate & Potable
  • Provide adequate water pressure to the wash up sink. The water pressure was too low during the inspection.
  • Provide adequate hot water to the wash up sink. The water temperature at this sink was too low during the inspection for adequate cleaning.
  • 9.8 - Disposal of Sewage & Wastewater
  • Provide a cleaners sink, away from all food storage and food preparation areas, for the disposal of waste water such as mop water.
  • Contact your local water authority to determine whether a food & oil interceptor (grease trap) is required. If a grease trap is required, it must not be located in food preparation or food storage areas.
  • Please note: Advice should be sought from the local water authority as to the recommended pump out schedule for the food & oil interceptor (grease trap).
  • Please note: It was unclear when the premises food & oil interceptor (grease trap) was last pumped out. Advice should be sought from the local water authority as to the recommended pump out schedule.
  • 9.9 - Disposal of Refuse & Recyclable Matter
  • Provide additional bins for the disposal of waste generated from the food business. See photo attached of rubbish stored on ground outside of the bin.
  • Ensure all lids on outdoor bins are closed when not in use to minimise odour and the attraction of pests and animals.
  • Thoroughly clean bins at rear of premises to remove accumulation of food waste/dirt/grime.
  • Provide lids to bins at rear of premises where missing.
  • 9.10 - Adequate Ventilation & Lighting
  • Thoroughly clean the exhaust hood and filters above cooking equipment to remove accumulation of food waste/dirt/grime/grease/oil/dust etc.
  • Provide adequate ventilation above the cooking equipment in the [insert area] to remove all fumes, smoke, steam and vapours from the food premises.
  • It was noted that the mechanical exhaust system was professionally cleaned over 6 months ago. Advice should be sought from a professional cleaning contractor as to the next recommended cleaning service for the flue, duct work and fan.
  • It was noted that the mechanical exhaust system was professionally cleaned over 12 months ago. Advice should be sought from a professional cleaning contractor as to the next recommended cleaning service for the flue, duct work and fan.
  • Please note: It is unclear when the premises mechanical exhaust system was last professionally cleaned. Advice should be sought from a professional cleaning contractor as to the next recommended cleaning service for the flue, duct work and fan.
  • Provide additional lighting to food preparation area.
  • Provide additional lighting to dry storage area.
  • Provide additional lighting to coolroom.
  • Provide shatterproof diffusers to ceiling lights in food areas where required.
  • Replace missing light diffuser covers/diffusers in food areas where required.
  • Thoroughly clean ceiling light covers to remove accumulation of dust/insects/dirt/grime.
  • 9.11 - Storage of Personal Effects/Chemicals
  • Do not store chemicals above or in close proximity to food storage or food processing areas.
  • Do not store chemicals in used food containers. During the inspection, chemicals were observed stored in the following food container -
  • Provide a separate area away from food storage and food processing areas for the storage of all tools and other items not used for the preparation of food. The following non-compliance was observed -
  • Provide a separate area away from food storage and food processing areas for the storage of personal items. The following non-compliance was observed –
  • 9.12 - Adequate Toilet Facilities
  • Provide/restock liquid soap to the toilet hand wash basin/s.
  • Provide/restock disposable paper towel to the toilet hand wash basin/s.
  • Provide/restock liquid soap and disposable paper towel to the toilet hand wash basin/s.
  • Thoroughly clean floors in staff toilets to remove accumulation of dirt/waste/grime.
  • Thoroughly clean staff toilets to remove accumulation of dirt/waste/grime.
  • The hand wash basin in the staff toilet must provide hot and cold water through a single outlet.
  • Provide a hand wash basin to the staff toilet. The hand wash basin must provide hot and cold water through a single outlet.
  • 11. CATEGORIES/ITEMS RESULTING IN A MINUS SCORE
  • 11.2 - Justified Complaints

OVERALL ASSESSMENT RESULT

• Overall Food Safety Assessment result:

  Compliant

  Major Non-Compliance

  Serious Non-Compliance

FOLLOW-UP INSPECTION

• Is a follow-up inspection required?

  Yes

  No

• Follow-up Inspection due on:

  Date

ADDITIONAL COMMENTS

SIGN OFF

• On site representative

  Sign

• Auditor's signature

  Sign

• Public Health Unit ph: 9518 3539