Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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Licence Number
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Person in charge:
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Date and time of inspection
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Email address:
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Report delivered via:
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Event location
- Orange Grove
- Rozelle
- Balmain
- Norton Festa
- Acoustica
- other
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Event location if 'other' specified above
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ABN:
ITEMS NOT MARKED BELOW ARE CONSIDERED SATISFACTORY OR NON APPLICABLE
ALL MARKED ITEMS TO BE RECTIFIED PRIOR TO NEXT MARKET OR EVENT ATTENDANCE
General Requirements
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Food business details notified
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Adequate skills and knowledge
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Current permit issued and displayed by Council
Construction of Premises
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Preparation and severe areas to be enclosed on three sides
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Provide a durable dust and moisture cover laid over the entire floor
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Provide an overhead cover to cooking food / storage areas outside of the stall
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Construct walls / ceiling with a non-absorbent material
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Provide smooth, durable and impervious counters
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Ensure all power and gas service leads are secured
Cooking Facilities
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Ensure appliances that produce heat and flame are located away from the walls and lower roof area of the stall
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Ensure the public is protected from heating and cooking equipment
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Ensure cooking and preparation areas are protected from contamination
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Provide a fire extinguisher and fire blanket
Food Safety and Contamintion
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Minimise and protect food from likelihood of contamination
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Food must not be prepared or displayed outside the stall
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Separate raw food from cooked / ready to eat food
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Do not store, prepare or place food on the floor
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Food must be protected from damage or direct sunlight
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Ensure food on display is wrapped, packaged or completely enclosed in a suitable display cabinet
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Do not use or sell food that has passed its use by date
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Provide correct labels on pre-packaged food
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Provide a date label on food
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Protect disposable eating and drinking utensils
Temperature Control
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Store and maintain cold food below 5 Degrees Celcius and/or hot food above 60 Degrees Celsius
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Thaw potentially hazardous food under temperature control
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Cool cooked potentially hazardous food under temperature control
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Ensure hot and/or cold storage equipment is holding food at either below 5 Degrees Celsius or above 60 Degrees Celsius
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Provide an accurate probe thermometer to +/- 1 Degrees Celsius
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Pre-cooked potentially hazardous food such as chicken, meat, seafood, rice etc must not be sold from a temporary food stall
Personal Hygiene
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Do not handle /touch cooked / ready to eat food with bare hands
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Provide soap and single use towels to hand washing facility
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Ensure hand wash facility is accessible at all times
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Provide separate storage facilities for personal items and chemicals
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Do not use the hand wash basin for food preparation, washing of utensils and / or the storage of food or equipment
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Ensure food handlers wash hands after handling raw foods / using toilet/smoking and immediately before commencing or recommending work
Cleanliness of Premises and Equipment
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Floors
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Walls
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Ceiling
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Utensils
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Glassware
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Crockery
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Coolroom
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Fridge
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Freezer
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Door Seals
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Cooking equipment / appliances
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Preparation benches
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Food storage containers
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Chopping boards
Cleaning, Sanitising and Hand Washing Facilities
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Provide a hand washing facility with warm running water
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Provide separate washing up facilities for cleaning of equipment
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Re-usable food contact equipment/surfaces to be cleaned and sanitised
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Provide a suitable sanitising agent
Requirements
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Public and Product liability insurance in an amount not less than $10 million, with Leichhardt Council noted under the policy as "Principle".
Further Action Required
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Further action required
- Nil - Premises Satisfactory
- No reinspection required - Ensure all abovementioned non compliances are attended to prior to next routine inspection
- Reinspection 24 hours
- Reinspection 7 days
- Reinspection 14 days
- Reinspection 28 days
- Reinspection 60 days
- Reinspection 90 days
- Reinspection 180 days
- Warning letter
- Improvement Notice
- Prohibition Order
- Penalty Notice
- Other
- Pending
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NOTE IF AN ADDITIONAL INSPECTION IS REQUIRED AN ADDITIONAL INSPECTION FEE WILL BE CHARGED AND THIS COMPLETED INSPECTION REPORT CONSTITUTES A WARNING AND A PENALTY INFRINGEMENT NOTICE MAY BE ISSUED IN ACCORDANCE WITH THE PROVISIONS OF THE NSW FOOD ACT 2004
I have read this report and understand the contents
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Owner / Employee Signature
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Authorised Officer Signature
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Authorised Officers Phone Number
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NB: Assessment report contains findings from the date/time of inspection only
