General Premises Inspection (City of Monash)

• Proprietor

• Business name & address

• Proprietor email:

• Council Food Registration No.

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

REASON FOR INSPECTION

• Select Routine Follow-up Complaint Transfer New Request Other

  • Routine
  • Follow-up
  • Complaint
  • Transfer
  • New
  • Request
  • Other

LEGISLATION

• Food Act 1984

  Public Health & Wellbeing Act 2008

  Tobacco Act 1987

  Other

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.

  • 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.

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OVERALL ASSESSMENT RESULT

• Overall 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

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SIGN OFF

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• Auditor's signature

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• Public Health Unit ph: 9518 3539