Mildura Rural City Council Food Assessment

• Document No.

• Premises name

• Select Complaint Mandatory Assessment Non-compliance Assessment New Premise Assessment Transfer Inspection Routine Inspection

  • Complaint
  • Mandatory Assessment
  • Non-compliance Assessment
  • New Premise Assessment
  • Transfer Inspection
  • Routine Inspection

• Trading Name

• Conducted on

  Date

• Prepared by

• Location
  Address

GENERAL INFORMATION

• Date and Time inspection began

  Date

• Registered Name

• Address of premises

• Phone number

• Email adress

• Name displayed on premises?

  Yes

  No

• Registration certificate available for inspection?

  Yes

  No

• Name of proprietor or staff in attendance

• Food Safety Supervisor

• Registration number

• Property File Number

• Number of staff

• Officer undertaking the assessment

  Select Alana Nolen Brooke Keher Jacinta McLean Malcolm Hare Samuel Judd Jeremy Draper Helen Eyre Joel Bray Dale Hutchinson Paul Juma

  • Alana Nolen
  • Brooke Keher
  • Jacinta McLean
  • Malcolm Hare
  • Samuel Judd
  • Jeremy Draper
  • Helen Eyre
  • Joel Bray
  • Dale Hutchinson
  • Paul Juma

ASSESSMENT TYPE

• Reason for the assessment

  Select Complaint Mandatory Assessment Non-compliance Assessment New Premise Assessment Transfer Inspection Routine Inspection

  • Complaint
  • Mandatory Assessment
  • Non-compliance Assessment
  • New Premise Assessment
  • Transfer Inspection
  • Routine Inspection

REINSPECTION DATE

• Is a re inspection required?

  Yes

  No

• Select date

  Date

FOOD SAFETY PROGRAM

• Class of Premises

  Class 1

  Class 2

  Class 3

  Class 4

• Program Type

  Select Independant Class 3 Minimum Records Class 2 Community Group Class 3 Community Group No Food Safety Program on Site Registered Template v2 Registered Template v3

  • Independant
  • Class 3 Minimum Records
  • Class 2 Community Group
  • Class 3 Community Group
  • No Food Safety Program on Site
  • Registered Template v2
  • Registered Template v3

• Approved food suppliers list (1)

  Yes

  No

  N/A

• Goods receiving form (2)

  Yes

  No

  N/A

• Storage unit(s) temperature log (3)

  Yes

  No

  N/A

• Time log (4)

  Yes

  No

  N/A

• Equipment calibration log (5)

  Yes

  No

  N/A

• Activity log (internal review process temperature log) (6)

  Yes

  No

  N/A

• Daily diary record sheet (7)

  Yes

  No

  N/A

• Cleaning schedule (8)

  Yes

  No

  N/A

• Sushi preparation (9)

  Yes

  No

  N/A

• Sushi display time log (10)

  Yes

  No

  N/A

• Drying log

  Yes

  No

  N/A

• Meat display time log

  Yes

  No

  N/A

• Food suppliers

  Yes

  No

  N/A

• Temperature checks of food in hot or cold storage

  Yes

  No

  N/A

• Cooking temperature checks

  Yes

  No

  N/A

• Use of 2 hour/4 hour rule for high risk rule

  Yes

  No

  N/A

• Probe thermometer accuracy checks

  Yes

  No

  N/A

• Sushi preparation

  Yes

  No

  N/A

• Sushi display time log

  Yes

  No

  N/A

• Drying log

  Yes

  No

  N/A

• Meat display time log

  Yes

  No

  N/A

• Sous Vide

  Yes

  No

• Cooking method

  Yes

  No

• Batch information

  Yes

  No

• Comments

• Copy of records

  Media

RECEIVING

• Protection from contamination (5(1) of 3.2.2)

  Yes

  No

  N/A

• Identification/traceability of food (5(2) of 3.2.2)

  Yes

  No

  N/A

• 
  Recommended Quality Assurance practice in relation to stock control regarding high risk product is to:
  a. ensure stock on purchase or receival has necessary labelling requirements, eg. use-by-date.
  b. only order stock quantity of product that is necessary, ie don’t overstock.
  c. keep product in its original packaging where possible.
  d. mark product with relevant details (eg discard date) when it undergoes a change of state or storage conditions (eg when thawed, cooked, opened, etc) and is to be subjected to further holding time. (3.2.2. (7.1a))
  
  

• Temperature control of PHF (5(3) and (4) of 3.2.2

  Yes

  No

  N/A

STORAGE

• Protection from contamination (6(1)(a) of 3.2.2)

  Yes

  No

  N/A

• Appropriate environmental conditions (6(1)(b) of 3.2.2

  Yes

  No

  N/A

• Temperature control of PHF (5(3) and (4) of 3.2.2)

  Yes

  No

  N/A

• Enter cooling storage type

Cooling storage type

• Location

• Select Coolroom Refrigerator Freezer

  • Coolroom
  • Refrigerator
  • Freezer

• Select from range

• This is in the temperature Danger Zone why?

PROCESSING

• Safe and suitable food (7(1)(a) of 3.2.2)

  Yes

  No

  N/A

• Protection from contamination (7(1)(b)(i) of 3.2.2)

  Yes

  No

  N/A

• Adequate cooking/processing (7(1)(b)(ii) of 3.2.2)

  Yes

  No

  N/A

• PHF out of temp. control for min. time (7(2) of 3.2.2)

  Yes

  No

  N/A

• Cooling of PHF (7(3) of 3.2.2)

  Yes

  No

  N/A

• 7(3) A food business must,when cooling cooked potentially hazardous food, cool the food:
  (a) within two hours from 60 c to 21c; and
  (b) within a further four hours from 21c to 5c

• Reheating of PHF is rapid- oven, stove top or microwave but not bain marie (7(4) of 3.2.2)

  Yes

  No

  N/A

• Are raw egg products produced?

  Yes

  No

  N/A

• What type of egg product is used?

  Select Raw egg Raw egg white Raw egg yolk Pasteurised raw egg Acidified Other

  • Raw egg
  • Raw egg white
  • Raw egg yolk
  • Pasteurised raw egg
  • Acidified
  • Other

• What type of foods are produced?

  Select Mayonaise Aioli Hollandaise Egg butter Tiramisu Mouse Fried ice cream Other

  • Mayonaise
  • Aioli
  • Hollandaise
  • Egg butter
  • Tiramisu
  • Mouse
  • Fried ice cream
  • Other

DISPLAY

• Protection from contamination (8(1), (2), (3) & (4) of 3.2.2)

  Yes

  No

  N/A

• Temperature control of PHF incl. frozen (8(5) of 3.2.2)

  Yes

  No

  N/A

• Enter heating unit type

Heating unit type

• Location

• Type of heated storage

  Select Bain marie hot box pie warmer holding cabinet portable food warmer hot food tables steamer rice warmer heat lamp

  • Bain marie
  • hot box
  • pie warmer
  • holding cabinet
  • portable food warmer
  • hot food tables
  • steamer
  • rice warmer
  • heat lamp

• Temperature

• This is the temperature danger zone why?

• Enter cooling storage type

Cooling storage type

• Location

• Type of cold display

  Select Bain Marie Sandwich bar Pizza ingredients Ice cream bar ice box Salad bar cake display meat unit deli unit frozen goods dairy cabinet drinks

  • Bain Marie
  • Sandwich bar
  • Pizza ingredients
  • Ice cream bar
  • ice box
  • Salad bar
  • cake display
  • meat unit
  • deli unit
  • frozen goods
  • dairy cabinet
  • drinks

• Select from range

• This in the temperature danger zone why?

PACKAGING

• Appropriate materials and process (9 of 3.2.2)

  Yes

  No

  N/A

• Food wraps and containers will not cause contamination?

  Yes

  No

  N/A

• Pre-packaged Foods (Labelling) packaged onsite?

  Yes

  No

  N/A
Type of Food Sold

• Description of food FSC (1.2.2 1(1a)

  Yes

  No

  N/A

• Name and address of supplier FSC (1.2.2 2)

  Yes

  No

  N/A

• Lot identification FSC (1.2.2 2)

  Yes

  No

  N/A

• Mandatory & advisory warnings FSC (1.2.3)

  Yes

  No

  N/A

• Ingredients list in descending order FSC (1.2.4)

  Yes

  No

  N/A

• Date marking FSC (1.2.5)

  Yes

  No

  N/A

• Storage conditions FSC (1.2.5)

  Yes

  No

  N/A

• Nutritional Information Panel FSC(1.2.8)

  Yes

  No

  N/A

• Characterising Ingredient FSC (1.2.10)

  Yes

  No

  N/A

TRANSPORTATION AND DISTRIBUTION

• Protection from contamination (10(a) of 3.2.2)

  Yes

  No

  N/A

• Temperature control PHF (10(b) & (c) of 3.2.2)

  Yes

  No

  N/A

RECALLS/FOOD DISPOSAL

• Food for disposal not sold/recall process (11, 12 of 3.2.2)

  Yes

  No

  N/A

HEALTH, HYGIENE & KNOWLEDGE

• Health of food handlers - responsibilities (14 of 3.2.2)

  Yes

  No

  N/A

• Any food handler with symptoms or a diagnosis of an illness (such as vomiting, diarrhoea or fever) must:
  • report that they are ill to their employer or supervisor
  • not handle food if there is a reasonable likelihood of food contamination as a result of the illness
  • if continuing to engage in other work on the food premises, take all practicable measures to prevent food from being contaminated
  • notify a supervisor if they know or suspect they may have contaminated food

• Hygiene of food handlers - responsibilities (13, 15 of 3.2.2)

  Yes

  No

  N/A

• Measures the food handler can take, if the food handler is responsible for these tasks, to
  minimise the likelihood of compromising food safety and suitability include (to the extent
  that is reasonable):
  • ensuring food is cooked or processed correctly;
  • ensuring potentially hazardous food is being maintained at the correct temperature or,
  if time is being used as a control, that the maximum amount of time has not been
  exceeded;
  • ensuring food is adequately protected from contamination;
  • ensuring eating and drinking utensils and food contact services are correctly cleaned
  and sanitised;
  • ensuring food contact surfaces are adequately protected from contamination; and
  • reporting to a supervisor if equipment is not working correctly.
  

• Food business - responsibilities (16, 18 of 3.2.2)

  Yes

  No

  N/A

• Adequate hand washing facilities (17 of 3.2.2)

  Yes

  No

  N/A

• Food handling - skills & knowledge (3 of 3.2.2)

  Yes

  No

  N/A

PREMISES AND HYGIENE

• Cleanliness of premises, fittings, equipment (19 of 3.2.2)

  Yes

  No

  N/A

• Cleaning/sanitising of food contact surfaces (20 of. 3.2.2)

  Yes

  No

  N/A

• Suitability and maintenance of premises, fittings and equipment (21 of 3.2.2 and 3, 10, 11 & 12 of 3.2.2)

  Yes

  No

  N/A

• Temperature measuring device (22 of 3.2.2)

  Yes

  No

  N/A

• Use of "single use" items (23 of 3.2.2)

  Yes

  No

  N/A

• Control of animals and pests (24 of 3.2.2)

  Yes

  No

  N/A

• Water supply adequate and potable (4 of 3.2.3)

  Yes

  No

  N/A

• Disposal of sewage and waste water (5 of 3.2.3)

  Yes

  No

  N/A

• Mop sink gully trap or similar provided?

  Yes

  No

  N/A

• Storage of refuse & recyclable matter (6 of 3.2.3)

  Yes

  No

  N/A

• Is waste food being collected by persons for animal feed?

  Yes

  No

• Adequate ventilation and lighting (7 & 8 of 3.2.3)

  Yes

  No

  N/A

• 
  
  Lighting
  Lighting to comply with Australian Standard 1680.
  Storage area Lux reading is to be a minimum of 110-150.
  Food preparation area lux reading is to be a minimum of 500.
  Lighting for reading inspection and monitoring equipment areas lux reading is to be a minimum of 600-1200.
  
  
  
  
  Ventilation
  Canopy effluent discharge is to be in conformity with Australian Standard 1668.2
  (a) The exhaust airflow rate for kitchen exhaust canopies shall be at least 0.38m3 / second / m2 of the top surface area of the cooking equipment to be ventilated.
  (b) Exhaust velocity at the point of discharge shall be at least 5m/second.
  (c) Make up air shall be supplied to the kitchen or cooking area by either permanent natural ventilation or an approved mechanical ventilating supply system capable of supplying not less than 10 complete air changes per hour, where the make up air is free from contamination and impurity.
  
  The filters shall be removed and thoroughly cleaned on a regular basis to ensure they are kept in a clean condition at all times. The internal surfaces of the exhaust ductwork shall be cleaned on at least a six monthly basis. The mechanical exhaust system shall operate at all times when cooking or heating is carried out.

• Storage of personal effects/chemicals (15 of 3.2.3)

  Yes

  No

  N/A

• Adequate toilet facilities (16 of 3.2.3)

  Yes

  No

  N/A

TOBACCO

• Tobacco laws apply?

  Yes

  No

  N/A

• Select Smoke free dining Tobacco retailer Outdoor drinking or dining Smoke free dining and tobacco retailer Vending machine Smoke free dining and vending machine

  • Smoke free dining
  • Tobacco retailer
  • Outdoor drinking or dining
  • Smoke free dining and tobacco retailer
  • Vending machine
  • Smoke free dining and vending machine

• Is smoke free signage displayed in dining areas?

  Yes

  No

  N/A

• Is there an outdoor dining area?

  Yes

  No

• Signage

  Yes

  No

• Barriers or buffer zone correct?

  Yes

  No

• Is there an outdoor drinking area?

  Yes

  No

• Correct buffer zones or separation in place?

  Yes

  No

• Is there a vending machine?

  Yes

  No

• Is the vending machine located in a correct position (in the line of sight of the bar area not more than 5<br>metres from the outer edge of the bar area in a licensed premises, or in the line of sight of counter at a<br>gaming venue or casino, or next to the counter at a bottle shop)?

  Yes

  No

  N/A

• General retailer

  Yes

  No

  N/A

• Are tobacco products and packaging covered and not visible inside or outside of the vending machine?<br>(price tickets permitted)

  Yes

  No

  N/A

• Are tobacco products and packaging (cigarettes, cigars, loose tobacco and cigars inside humidors) covered and not visible to the public from anywhere inside or outside the retail premises?

  Yes

  No

  N/A

• Is the health warning sign displayed?

  Yes

  No

  N/A

• Is the ‘We don’t sell tobacco to u/18s sign’ displayed?

  Yes

  No

  N/A

• Are staff being trained regarding cigarette sales to minors?

  Yes

  No

  N/A

• Are there any 'discounted' or 'cheap' cigarette signs?

  Yes

  No

• Not selling single cigarettes or in packs less than 20?

  Yes

  No

• Any signs that smoking may be occurring in the workplace (eg butts, smell )?

  Yes

  No

• Has the tobacco sales area have a price board?

  Yes

  No

  N/A

• Is a graphic warning sign displayed on or near the price board?

  Yes

  No

  N/A

• Workplace smoking The entire enclosed workplace to be smoke-free at all times. Smoking status of a workplace never changes even if doors and windows are opened. Smoking status of an outdoor area can change if awning (or similar) are drawn. Occupier must not provide ash trays, matches, lighters or any other things designed to facilitate smoking. If an occupier witnesses smoking in their workplace they should request that the person extinguish the cigarette. Where possible, designate an outside area as the area where smoking is permitted. A cigarette butt bin should be provided in designated outdoor smoking areas Educating new staff regarding the smoke-free enclosed workplace.

COMMENTS/ACTIONS TO BE TAKEN

• Nil

• Reinspection

• Warning letter

• Infringement

• Order

• Charge follow up inspection fee

REINSPECTION DATE

• Is a re inspection required?

  Yes

  No

• Select date

  Date

SIGNATURES

• Signature of Proprietor/Staff

  Sign

• Signature of Officer

  Sign

• Please note, should the outstanding items not be completed by this date, any additional inspections that are required, your business will be charged a $134.00 inspection fee.

• Contact Information Environmental Health Officer Mildura Rural City Council PO Box 105 Mildura Vic 3500 Ph 03 50188216 Fax 03 50211899 Email health@mildura.vic.gov.au