Marrickville Council 2015/2016 Food Premises Inspection Report

• Trading Name of Food Premises:

• Trading Address of Food Premises:

• Inspection conducted on:

  Date

* Breaches identified in this report must be addressed within the required timeframe. * Council will use its discretion when deciding upon enforcement action.

• Yes: Satisfactory No: Unsatisfactory N/Obs: Not Observed N/A: Not Applicable
  

FOOD PREMISES DETAILS

• Proprietor:

• Postal address:

  As trading address

  Alternate postal address

• Alternate postal address:

• Inspection type:

  Select Routine Re inspection Complaint

  • Routine
  • Re inspection
  • Complaint

• Nature of complaint:

• Inspection Report Delivered Via:

  No email provided, post to alternate mailing address

  No email provided, post to trading address

  Email

  Not to be sent, official correspondence to be sent at a later date

• Email:

• Telephone number:

RISK RATING:

• Risk Rating:

  Select High Risk Medium Risk Low Risk

  • High Risk
  • Medium Risk
  • Low Risk

• Description of food business type:

FOOD SAFETY SUPERVISOR

• Food Safety Supervisor appointed?

  Certificate on site

  Certificate not on site

  Unaware of requirement

  N/A

  Certificate expired

• It is an offence under the Food Act 2003 if your business does not keep a copy of the Food Safety Supervisor certificate on the premises and does not produce it for inspection on request by an authorised officer. Offences range from on-the-spot fines ranging from $330 for an individual to $660 for a registered company.

• A Food Safety Supervisor is a person who: 1. Is trained to recognise and prevent risks associated with food handling in a retail food business 2. Holds a current Food Safety Supervisor certificate 3. Can train and supervise other people in the business about safe food handling practices. You will need to complete training that is delivered by a Registered Training Organisation that has been approved by the NSW Food Authority. Registered Training Organisations are published on the NSW food Authority's website. You can contact the NSW Food Authority by telephone on 1300-552-406. It is an offence under the Food Act 2003 if your business does not keep a Food Safety Supervisor certificate on the premises and does not produce it for inspection on request by an authorised officer. Offences range from on-the-spot fines ranging from $330 for an individual to $660 for a registered company.

• Certificate expired.

1. DESIGN AND CONSTRUCTION

• (a) Walls in satisfactory condition?

  Yes

  No

  N/Obs

  N/A

• (b) Floor in satisfactory condition?<br>

  Yes

  No

  N/Obs

  N/A

• (c) Ceiling in satisfactory condition?

  Yes

  No

  N/Obs

  N/A

• (d) Fixtures, fittings and equipment in satisfactory condition?

  Yes

  No

  N/Obs

  N/A

• (e) Other

  Yes

  No

  N/Obs

  N/A

2. CLEANLINESS

• (a) Walls in clean condition?

  Yes

  No

  N/Obs

  N/A

• (b) Floor in clean condition?

  Yes

  No

  N/Obs

  N/A

• (c) Ceiling in clean condition?

  Yes

  No

  N/Obs

  N/A

• (d) Fixtures, fittings and equipment in clean condition?

  Yes

  No

  N/Obs

  N/A

• (e) Food contact surfaces in clean condition?

  Yes

  No

  N/Obs

  N/A

• (f) Other

  Yes

  No

  N/Obs

  N/A

3. FOOD HANDLING CONTROL

• (a) Receival of food / deliveries

  Yes

  No

  N/Obs

  N/A

• (b) Food storage

  Yes

  No

  N/Obs

  N/A

• (c) Food processing

  Yes

  No

  N/Obs

  N/A

• (d) Food display

  Yes

  No

  N/Obs

  N/A

• (e) Hand washing

  Yes

  No

  N/Obs

  N/A

• (e) Temperature control

  Yes

  No

  N/Obs

  N/A

• Potentially hazardous food (PHF) must be under temperature control.
  
  * Cold food less than 5 degrees Celsius
  * Hot food above 60 degrees Celsius
  * Frozen food must be hard frozen.

• (e) Thermometer

  Yes

  No

  N/Obs

  N/A

RAW EGG USE

• Raw egg foods include:
  1. Sauces and spreads such as mayonnaise, aioli, hollandaise and egg butter
  2. Desserts made without a cooking step, such as cheesecake, tiramisu and mousse
  3. Lightly cooked foods such as custard, fried ice cream and gelato made on site
  4. Drinks such as eggnog and egg flip.

• Are raw egg foods made on site?

  Yes

  Nil

  N/Obs

  N/A

• Further information on the safe use of raw egg products can be found at:
  http://www.foodauthority.nsw.gov.au/retail/safe-use-of-raw-egg-products#.Va4PeEpkmrU

4. WASHING AND SANITISING

• (a) Is hand wash basin provided in required location?

  Yes

  No

  N/Obs

  N/A

• Hand washing facilities must be located where they can be easily accessed by food handlers within areas where food handlers work if their hands are likely to be a source of contamination of food and immediately adjacent to the toilets or toilet cubicles.

• (b) Is hand wash basin in satisfactory condition?

  Yes

  No

  N/Obs

  N/A

• Hand was basin must be a permanent fixture, provided with a supply of warm running water, of a size that allows easy and effective hand washing and clearly designated for the sole purpose of washing hands, arms and face.

• (c) Are required washing facilities provided?

  Yes

  No

  N/Obs

  N/A

• (d) Are washing facilities in satisfactory condition?

  Yes

  No

  N/Obs

  N/A

• (e) Are food contact surfaces appropriately sanitised?

  Yes

  No

  N/Obs

  N/A

• Food business must ensure that eating and drinking utensils, and food contact surfaces of equipment are clean and sanitised. Sanitising is the process of applying heat and/or chemicals to a clean surface to reduce the number of bacteria and other organisms to a safe level.

• Heat (>77 degrees Celsius)

  Chemical

  Heat and Chemical

• (f) Other

  Yes

  No

  N/Obs

  N/A

5. FOOD LABELLING

• (a) Is labelling compliant?

  Yes

  No

  N/Obs

  N/A

• (b) Other

  Yes

  No

  N/Obs

  N/A

6. PEST CONTROL

• (a) Premises free from pest activity?

  Yes

  No

  N/Obs

  N/A

• (b) Preventative pest control measures implemented?

  Yes

  No

  N/Obs

  N/A

• (c) Other:

  Yes

  No

  N/Obs

  N/A

7. WASTE MANAGEMENT

• (a) Is adequate waste storage area provided on site?

  Yes

  No

  N/Obs

  N/A

• (b) Waste storage area maintained in a satisfactory condition?

  Yes

  No

  N/Obs

  N/A

• (c) Other

  Yes

  No

  N/Obs

  N/A

8. GENERAL REQUIREMENTS

• Other general requirements?

  Yes

  No

  N/Obs

  N/A

PHOTOGRAPHS

• Add media

  Media

FURTHER ACTION REQUIRED

• Inspection outcome:

  Satisfactory

  Unsatisfactory

FEES

• Charge Fee?

  Yes

  Yes - Not for profit

  No

• Note: 1. Inspection fees will be charged in accordance with Marrickville Councils adopted Fees and Charges.
  2. Further fees may be payable where Council is required to conduct a re inspection.

I have read this report and understand the contents.

• Person interviewed:

  Sign

• Environmental Health Officer:

  Sign

• Environmental Health Officer telephone number:

  9335-2122

  9392- 5351

• NB: Assessment report contains findings from date/time of inspection only