Information
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Audit Title
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Conducted on
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Prepared by
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Location
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Trim number #
- SU2451
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Document No.
Food Premises Details
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Proprietor/company
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Contact number
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Email
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FSS Certificate
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Risk category
Inspection details
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Inspection start
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Inspection end
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Type of inspection
General Requirements
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Items marked 'NO' indicate matters which require rectification
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Food business has notified NSW Food Authority www.foodnotify.nsw.gov.au
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Food Safety Supervisor has been notified and NSWFA FSS certificate is on the premises<br>
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Food handlers have skills and knowledge to handle food safely (CRITICAL)
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No sale of food that is damaged, deteriorated or perished; no use of dirty or cracked eggs or food past use by date (CRITICAL)
Food Handling Controls FSC 3.2.2 cl 5-12
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Food protected from the possibility of contamination; food receipt, storage, display and transport (CRITICAL)
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Names and addresses are available for manufacturer, supplier or importer of food
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Potentially Hazardous Food (perishable items e.g. Meat, seafood, dairy etc) is under temperature control: food receipt, storage, display and transport - less than 5'C or above 60'C. Frozen food frozen solid (CRITICAL)
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Processing of food; items thawed correctly; processed quickly; no contamination risk (CRITICAL)
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Cooked PHF is heated/cooled rapidly (CRITICAL)
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Self-service food bar is supervised, has separate utensils and sneeze guards
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Food wraps and containers will not cause contamination
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Food for disposal is identified and separated from normal stock
Health and Hygiene FSC 3.2.2 cl 13-18
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Food handlers wash and dry hands thoroughly using hand wash facilities (CRITICAL)
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Food handlers avoid unnecessary contact with ready to eat food or food contact surfaces by use of utensils, gloves etc.
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Food handlers do not spit or smoke in food handling areas or eat over exposed food or food contact surfaces (CRITICAL)
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Food handlers have clean clothing, waterproof coverings on bandages
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Food handlers wash hands before commencing/recommencing handling food after: using the toilet, coughing, sneezing, smoking, handling raw meat, cleaning etc. (CRITCAL)
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Staff do not handle food if unwell (CRITICAL)
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Hand washing facilities are easily accessible and used solely for the purpose of washing hands, arms and face
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Hand washing facilities (including those at toilets) are provided with a supply of warm running water through a single spout, liquid soap and single-use paper towels (CRITICAL)
Cleaning and Sanitising FSC 3.2.2 cl 19-20
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Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness (CRITICAL)
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Food contact surfaces, eating and drinking utensils in a clean and satisfactory condition/appropriate sanitizing method in use (CRITICAL)
Miscellaneous FSC 3.2.2 Cl 22-23
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Accurate temperature measuring device readily accessible (digital probe thermometer) accurate to +/- 1'C
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Single use items protected from contamination and not reused (e.g. Drinking straws, disposables utensils etc)
Animals and Pests FSC 3.2.2 cl 24
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Live animals not permitted in areas where food is handled
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Practical pest exclusion measures used (e.g. Screens, doorseals)
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Practical measures to eradicate and prevent the harbourage of pests used (e.g. Housekeeping, stock rotation, pest control etc)
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No sign of insect infestation or rodent activity in the premises (CRITICAL)
Design and Construction FSC 3.2.3
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General design and construction of the premises appropriate
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Adequate supply of potable water available
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Premises has appropriate sewerage and waste water disposal system
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Premises has adequate storage facilities for garbage and recyclable matter
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Premises has sufficient lighting
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Floors are able to be effectively cleaned
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Walls and ceilings are sealed and able to be effectively cleaned
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Fittings, fixtures and equipment are able to be effectively cleaned and, if necessary, sanitised
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Adequate ventilation provided within the premises
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Premises has adequate and separate storage facilities (e.g. Chemicals, personal belongings etc)
Maintenance FSC 3.2.2 cl 21
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Premises, fittings, fixtures and equipment in a good state of repair and working order
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No chipped, broken or cracked eating or drinking utensils observed
Labelling FSC Chapter 1
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Food labelling complies with Food Standards Code
Additional notes
CRITICAL CHECKLIST ITEMS HAVE THE POTENTIAL TO IMPACT DIRECTLY ON FOOD SAFETY AND SHOULD BE ADDRESSED AS A PRIORITY
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Further action required?
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Re-inspection in:
- 7 days
- 14 days
- 21 days
- 1 month
- 3 months
- 6 months
- Other
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Other
I HAVE READ THE REPORT AND UNDERSTAND THE CONTENTS
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Owner/employee signature
Inspecting Officer
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Officer's signature
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ENVIRONMENTAL HEALTH OFFICER - (02) 9911 3626
Lane Cove Council - contact details
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Address: 48 Longueville Rd, LANE COVE NSW 2066 Post: PO BOX 20, LANE COVE NSW 1595 Website: www.lanecove.nsw.gov.au email: lccouncil@lanecove.nsw.gov.au Telephone: (02) 9911 3555 Fax: (02) 9911 3600