Michael Stanfield Food Premises Inspection Report

• Audit Title

• Conducted on

  Date

• Prepared by

• Location
  Address

• Trim number #

  Select SU2451

  • SU2451

• Document No.

Food Premises Details

• Proprietor details

• Contact number

• Email

• FSS Certificate

  Media

• Risk category

  Low risk

  Medium risk

  High risk

Inspection details

• Inspection start

  Date

• Inspection end

  Date

• Type of inspection

  Routine

  Re-inspection

  Complaint

  DA fit-out

General Requirements

• Items marked 'NO' indicate matters which require rectification

• Food business has notified NSW Food Authority www.foodnotify.nsw.gov.au

  Yes

  No

  N/A

• Food Safety Supervisor has been notified and NSWFA FSS certificate is on the premises<br>

  Yes

  No

  N/A
Tap to enter information

• Non-compliance

  Select No FSS for premises Green NSWFA FSS certificate not on-site

  • No FSS for premises
  • Green NSWFA FSS certificate not on-site

• Food handlers have skills and knowledge to handle food safely (CRITICAL)

  Yes

  No

  N/A

• No sale of food that is damaged, deteriorated or perished; no use of dirty or cracked eggs or food past use by date (CRITICAL)

  Yes

  No

  N/A

Food Handling Controls FSC 3.2.2 cl 5-12

• Food protected from the possibility of contamination; food receipt, storage, display and transport (CRITICAL)

  Yes

  No

  N/A
Tap to enter information

• Non-compliance

  Select food in cool room not adequately covered raw meats stored above fresh produce in cool room increasing risk of cross-contamination food display(s) not adequately covered food not stored at least 150mm off the floor

  • food in cool room not adequately covered
  • raw meats stored above fresh produce in cool room increasing risk of cross-contamination
  • food display(s) not adequately covered
  • food not stored at least 150mm off the floor

• Names and addresses are available for manufacturer, supplier or importer of food

  Yes

  No

  N/A

• 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)

  Yes

  No

  Marginal

  N/A

• Potentially hazardous food located in:

  Select coolroom upright fridge bench fridge front cold display front hot display bain marie

  • coolroom
  • upright fridge
  • bench fridge
  • front cold display
  • front hot display
  • bain marie

• Processing of food; items thawed correctly; processed quickly; no contamination risk (CRITICAL)

  Yes

  No

  N/A

• Non-compliance:

  Food thawed at room temperature

  food thawed in sink

• Cooked PHF is heated/cooled rapidly (CRITICAL)

  Yes

  No

  N/A

• Self-service food bar is supervised, has separate utensils and sneeze guards

  Yes

  No

  N/A

• Food wraps and containers will not cause contamination

  Yes

  No

  N/A

• Non-compliance:

  food is not stored in food-grade plastic containers

• Food for disposal is identified and separated from normal stock

  Yes

  No

  N/A

Health and Hygiene FSC 3.2.2 cl 13-18

• Food handlers wash and dry hands thoroughly using hand wash facilities (CRITICAL)

  Yes

  No

  N/A

• Non-compliance:

  Select food handler observed handling food without washing hands appropriately

  • food handler observed handling food without washing hands appropriately

• Food handlers avoid unnecessary contact with ready to eat food or food contact surfaces by use of utensils, gloves etc.

  Yes

  No

  N/A

• Food handlers do not spit or smoke in food handling areas or eat over exposed food or food contact surfaces (CRITICAL)

  Yes

  No

  N/A

• Food handlers have clean clothing, waterproof coverings on bandages

  Yes

  No

  N/A

• Food handlers wash hands before commencing/recommencing handling food after: using the toilet, coughing, sneezing, smoking, handling raw meat, cleaning etc. (CRITCAL)

  Yes

  No

  N/A

• Staff do not handle food if unwell (CRITICAL)

  Yes

  No

  N/A

• Hand washing facilities are easily accessible and used solely for the purpose of washing hands, arms and face

  Yes

  No

  N/A
Tap to enter information

• Non-compliance:

  Select Access to basin is blocked There is no designated hand wash basin easily accessible Basin used for other purposes

  • Access to basin is blocked
  • There is no designated hand wash basin easily accessible
  • Basin used for other purposes

• 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)

  Yes

  No

  N/A
Tap to enter information

• Non-compliance

  Select No warm running water No liquid soap No single-use paper towel No single spout

  • No warm running water
  • No liquid soap
  • No single-use paper towel
  • No single spout

Cleaning and Sanitising FSC 3.2.2 cl 19-20

• Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness (CRITICAL)

  Yes

  No

  N/A
Tap to enter information

• Accumulation of dirt/grease/food/other visible matter:

  Select On floors and walls underneath cooktops/fryers/grill On floors and walls underneath storage shelves On storage shelves/benches Exterior of cooking/kitchen equipment Fittings/fixtures underneath cooking equipment Ceilings Walls Floors in storage area(s) Interior of coolroom Range hood filters floors underneath front display

  • On floors and walls underneath cooktops/fryers/grill
  • On floors and walls underneath storage shelves
  • On storage shelves/benches
  • Exterior of cooking/kitchen equipment
  • Fittings/fixtures underneath cooking equipment
  • Ceilings
  • Walls
  • Floors in storage area(s)
  • Interior of coolroom
  • Range hood filters
  • floors underneath front display

• Food contact surfaces, eating and drinking utensils in a clean and satisfactory condition/appropriate sanitizing method in use (CRITICAL)

  Yes

  No

  N/A
Tap to enter information

• Non-compliance

  Select no food grade sanitiser/inappropriate chemical used

  • no food grade sanitiser/inappropriate chemical used

Miscellaneous FSC 3.2.2 Cl 22-23

• Accurate temperature measuring device readily accessible (digital probe thermometer) accurate to +/- 1'C

  Yes

  No

  N/A

• Non-compliance:

  Select digital probe thermometer not available on-site

  • digital probe thermometer not available on-site

• Single use items protected from contamination and not reused (e.g. Drinking straws, disposables utensils etc)

  Yes

  No

  N/A

Animals and Pests FSC 3.2.2 cl 24

• Live animals not permitted in areas where food is handled

  Yes

  No

  N/A

• Practical pest exclusion measures used (e.g. Screens, doorseals)

  Yes

  No

  N/A

• Non-compliance:

  kitchen window(s) is not installed with a fly-mesh screen

  kitchen door(s) is not installed with a fly-mesh screen

  exterior door(s) not adequately sealed

• Practical measures to eradicate and prevent the harbourage of pests used (e.g. Housekeeping, stock rotation, pest control etc)

  Yes

  No

  N/A

• Non-compliance:

  Select appropriate pest control has not been carried out within the last 6 months stock is not regularly rotated

  • appropriate pest control has not been carried out within the last 6 months
  • stock is not regularly rotated

• No sign of insect infestation or rodent activity in the premises (CRITICAL)

  Yes

  No

  N/A

• Signs of infestation:

  Select visual observation of rodent(s) visual observation of cockroaches presence of rodent faeces presence of cockroach faeces visual observation of insects

  • visual observation of rodent(s)
  • visual observation of cockroaches
  • presence of rodent faeces
  • presence of cockroach faeces
  • visual observation of insects

Design and Construction FSC 3.2.3

• General design and construction of the premises appropriate

  Yes

  No

  N/A

• Adequate supply of potable water available

  Yes

  No

  N/A

• Premises has appropriate sewerage and waste water disposal system

  Yes

  No

  N/A

• Premises has adequate storage facilities for garbage and recyclable matter

  Yes

  No

  N/A

• Premises has sufficient lighting

  Yes

  No

  N/A

• Floors are able to be effectively cleaned

  Yes

  No

  N/A

• Walls and ceilings are sealed and able to be effectively cleaned

  Yes

  No

  N/A

• Fittings, fixtures and equipment are able to be effectively cleaned and, if necessary, sanitised

  Yes

  No

  N/A

• Adequate ventilation provided within the premises

  Yes

  No

  N/A

• Premises has adequate and separate storage facilities (e.g. Chemicals, personal belongings etc)

  Yes

  No

  N/A

Maintenance FSC 3.2.2 cl 21

• Premises, fittings, fixtures and equipment in a good state of repair and working order

  Yes

  No

  N/A

• Non-compliance:

  Select floors under storage shelves/benches are degraded floors under cooking equipment/stovetops are degarded flaking paint observed on walls/ceiling walls/ceiling require painting cooking equipment is degarded/rusted storage shelves and associated fixtures are degraded/rusted floors in kitchen are degraded storage racks in coolroom are degraded/rusted lights in ceiling do not have covers coving in kitchen is degraded

  • floors under storage shelves/benches are degraded
  • floors under cooking equipment/stovetops are degarded
  • flaking paint observed on walls/ceiling
  • walls/ceiling require painting
  • cooking equipment is degarded/rusted
  • storage shelves and associated fixtures are degraded/rusted
  • floors in kitchen are degraded
  • storage racks in coolroom are degraded/rusted
  • lights in ceiling do not have covers
  • coving in kitchen is degraded

• No chipped, broken or cracked eating or drinking utensils observed

  Yes

  No

  N/A

Labelling FSC Chapter 1

• Food labelling complies with Food Standards Code

  Yes

  No

  N/A

Additional notes

CRITICAL CHECKLIST ITEMS HAVE THE POTENTIAL TO IMPACT DIRECTLY ON FOOD SAFETY AND SHOULD BE ADDRESSED AS A PRIORITY

• Further action required?

  Yes

  No

• Re-inspection in:

  Select 7 days 14 days 21 days 1 month 3 months 6 months Other

  • 7 days
  • 14 days
  • 21 days
  • 1 month
  • 3 months
  • 6 months
  • Other

• Other:

I HAVE READ THE REPORT AND UNDERSTAND THE CONTENTS

• Owner/employee signature

  Sign

Inspecting Officer

• Officer's signature

  Sign

• ENVIRONMENTAL HEALTH OFFICER

Council - contact details