Orange City Council Food Premises Assessment Report

Title Page

Trading Name
Location
Conducted on

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

Food Premises Information

Proprietor/ Directors
ABN/ ACN
EMAIL
Postal Address
Person interviewed
Phone number
Food Safety Supervisor
Food Safety Supervisor Certificate Number
FSS certificate valid until:
Type of inspection
Is the premises a fast choice?
Is nutritional information displayed correctly?

General Requirements

1. Food business has notified current details to Orange City Council Standard 3.2.2 clause 4
Notify your details to the NSW Food Authority by visiting www.foodnotify.nsw.gov.au
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2. Food Safety Supervisor is notified and FSS is on the premises Food Act 2003 s.106
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3. Food handlers have skills and knowledge to handle food safely Standard 3.2.2 clause 3
Provide food handlers with the skills and knowledge to handle food safely.
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4. No sale of food that is damaged, deterorated or perished; no use of cracked or dirty eggs or past use by date Food Act 2003 s.16/17
- Proper food thawing procedures are required
- Ensure there is no risk in the processing of food
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Food Handling Controls FSS 3.2.2

5. Food protected from the possibility of contamination; food reciept, storage, display and transport clause 5 (1), 6 (1), 7 (1)(b)(i), (8 (1)-(4) and 10 (a)
Protect food from the possibility of contamination:
- During receipt
- During storage
- During display
- During transport
- Wash salad, vegetables and fruits
- Cover all food to prevent contamination
- Store all articles of food above ground level
- Ensure food handlers hair is restrained
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6. Names and addresses are available for manufacturer, supplier or importer of food clause 5 (2)
Make available names and addresses for the manufacturer, suppliers or import of food.
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7. Potentially hazardous food (PHF) is under temperature control: food receipt, storage, display and transport; less than 5°C, above 60°C. Frozen food is hard frozen clause 5 (3), 6 (2), 8(5) and 10 (b) and (c)
- Store & maintain potentially hazardous food under 5°C
- Store and maintain potentially hazardous foods over 60°C
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8. Processing of foods; take all practicable measures to process only safe and suitable food; prevent likelihood of contamination; use process step if necessary clause 7 (1)
- Proper food thawing procedures are required
- Ensure there is no risk in the processing of food
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9. Cooked PHF is cooled rapidly (2+4 hr rule); items thawed correctly; processed quickly; clause 7 (2) and (3)
Cool potentially hazardous foods rapidly
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10. Reheating of PHF is rapid - oven, stove top or microwave; not in bain-marie or pie warmer clause 7 (4)
Reheat Potentially Hazardous Food rapidly in oven, stove tops or microwave; not in bain - marie or pie warmers
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11. Self serve food bar is supervised, has seperate utensils and sneeze bar guard clause 8 (2)
- Supervise the self service food bar
- Provide sneeze guard to self service food bar
- Provide seperate utensils to self service food bar
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12. Food wraps and containers will not cause contamination clause 9
- Provide clean food wraps that will not cause contamination
- Provide clean containers that will not cause contamination
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13. Food for disposal is identified and seperated from normal stock clause 11
Clearly mark food for disposal and keep from normal stock
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Health and Hygeine FSS 3.2.2

14. Food Handlers wash and dry hands thoroughly using hand wash facilities clause 15 (4)
Food handlers are required to wash and dry hands thoroughly using hand wash facilities
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15. Food handlers avoid unecessary contact with ready to eat food or food contact surfaces by use of utensils, a gloved hand, food wraps clause 15 (1)(b) and 18 (3)(a)
Avoid unsecessary contact with ready to eat foods. Use utensils or a gloved hand
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16. Food handlers do not spit or smoke in food handling areas or eat over exposed food or food contact surfaces clause 15(1)(e)-(g) and clause 18(3)(c)
- Spitting is not permitted in food handling areas
- Smoking is not permitted in food handling areas
- Do not eat over exposed food or food contact surfaces
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17. Food handlers take all practicable measures not to contaminate food/surfaces; have clean clothing, waterproof bandages clause 15 (1)(a) and (c) and 18 (3)(a)
- Ensure clean and appropriate clothing is worn by the food handler
- Provide a water proof covering to bandages
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18. Food handlers wash hands when contaminated; before commencing/recommencing work and after: using the toilet, coughing, sneezing, smoking, handling raw meat, cleaning clause 15 (2) and (3)
- Wash hands before commencing or recommencing work
- Wash hands after using the toilet
- Wash hands after coughing
- Wash hands after sneezing
- Wash hands after smoking
- Wash hands after handling raw meat
- Wash hands after cleaning
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19. Food handlers do not handle food if ill (e.g. vomiting, gastro) clause 14 and 16
Food handlers are not to handle food if they are ill
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20. Hand washing facilities easily accessible and used only for washing of hands, arms and face clause 17 (1)
- Hand washing facility must be easily accesible
- Hand washing facility must be used for intended purposed only
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21. Hand washing facilities have warm running water through single spout, single use towels and soap clause 17 (1)
- Provide hand washing facilities with warm running water through a single spout
- Provide single use hand towels to hand wash facility
- Provide soap for use at the hand wash facility
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22. Premises, fixtures, fittings, and equipment maintained to an appropriate standard of cleanliness clause 19
- Clean and maintain the floor
- Clean and maintain the walls
- Clean the ceiling/s
- Maintain premises fitting to an appropriate standard of cleanliness
- Clean and maintain the garbage bin/s
- Maintain equipment to an appropriate standard of cleanliness
- Clean and maintain the cooking equipment
- Clean and maintain the exhaust hood/s
- Clean and maintain the exhaust filters
- Clean and maintain the coolroom
- Clean and maintain the refrigerator
- Clean and maintain the freezer
- Clean and maintain the meat slicer/s
- Clean and maintain the wiping cloth/linen
- Clean and maintain the dishwasher/s
- Clean and maintain the toilets
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23. Food contact surfaces, eating and drinking utensils in a clean and sanitary condition/appropriate sanitising method in use (e.g. chemicals or dishwasher) clause 20
- Clean and sanitise food contact surfaces using food grade sanitiser
- Clean and sanitise eating and drinking utensils
- Clean and maintain the preparation benches
- Clean and maintain utensils/crockery/cutlery/glasses/cutting boards
- Use an appropriate sanitising method. Obtain a food grade sanitiser
- Ensure water temperatures for rinsing are at 77 degrees centigrade or use a chemical sanitiser to disinfect food handling utensils
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Miscellaneous FSS 3.2.2 cl 22- 23

24. Accurate temperature measuring device readily accesible (e.g. digital probe thermometer) Accurate to +/- 1°C clause 22
- Provide a digital probe thermometer on the premises
- Provide a thermometer in good working order
- Provide a thermometer that can accurately measure the core of the food to +/- 1°c
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25. Single use items protected from contamination and not reused (e.g. drinking straws, disposable utensils) clause 23
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Animals and Pests FSS 3.2.2 cl 24

26. Live animals not permitted in areas where food is handled clause 24(1)(a)
Animals and pests are not permitted in food handling areas
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27. Practical pest exclusion measures are used (e.g. screens, doors, seals) clause 24 (1)(b)
Implement practical exclusion measures e.g. screens
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28. Practical measures to eradicate and prevent harbourage of pests (e.g. housekeeping, stock rotation, pest controller) clause 24(1)(c)
Implement practical measures to eradicate and prevent harbourage of pests
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29. No signs of insect infestation or rodent activity in premises(faeces, egg casings, teeth marks) clause24(1)
- Take immediate measures to eradicate insect infestation in the premises
- Take immediate measureto eradicate rodent activity in the premises
- Seal cracks and crevices to prevent access of vermin/cockroaches
- Provide or repair insect screens to doors/windows
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Design and Construction FSS 3.2.3

30. General design and construction of premises appropriate
Construct and design the premises to an appropriate standard
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31. Adequate supply of potable water available
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32. Premises has adequate sewage and waste water systems
Ensure the premises has appropriate sewage and waste water disposal system
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33. Premises has adequate storage facilities for garbage and recyclable matter
Provide adequate storage facility for garbage and recyclable material
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34. Premises has sufficient lighting
Provide sufficient lighting in the premises
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35. Floors are able to be effectively cleaned
- Repair floors to an appropriate standard to ensure it is able to be easily cleaned
- Replace missing floor cover with approved materials
- Replace damaged floor tiles
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36. Walls and ceilings are able to be effectively cleaned
- Effectively repair wall to and appropriate standard
- Wash and paint the walls and ceilings
- Effectively repair ceiling to an appropriate standard, replace missing wall tiles
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37. Fixtures, fittings and equipment are able to be effectively cleaned and, if necessary, sanitised
- Repair fixture to enable it to be effectively cleaned and sanitised
- Repair fittings to enable it to be effectively cleaned and sanitised
- Repair equipment to enable it to be effectively cleaned and sanitised
- Effectively repair or replace the fridge seal/s
- Clean and maintain the light fitting/s
- Effectively repair the freezer/s
- Effectively repair the coolroom/s temperature
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38. Adequate ventilation is provided within the premises
- Provide adequate ventilation wihthin the premises by increasing he size of the commercial exhaust system
- Install a commercial exhaust system to prevent the accumulation of smoke, steam and vapours within the food premises
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39. Premises has adequate storage facilities (e.g. chemical, dry storage)
- Provide areas for staff clothing and personal items
- Provide designated chemical storage area
- Provide adequate storage facility for staff personal belongings
- Store chemicals away from food
- Remove items not related to food preparation
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Maintenance FSS 3.2.2 cl 21

40. Premises, fixtures, fittings in a good state of repair and working order
- Ensure fixture is in good working order
- Ensure fitting is in good working order
- Ensure equipment is in good working order
- Ensure fitting is in good state of repair
- Ensure equipment is in a good state of repair
- Ensure fixture is in good state of repair
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41. No chipped, broken or cracked eating of drinking utensils observed
Refrain from use of chipped eating or drinking utensils
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Labelling FSC Chapter 1

42. Food labelling complies with the Food Standards Code, 1.2
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43. For 'Standard Food Outlet', nutrition information displayed
44.Food buisiness is aware of the Raw Egg Guideline
45.Food business is aware of ot obligations regarding allergens

Total points

Risk Category
- P2 - High
- P3 -Med
- P4 - Low
Food Business Grade
0-3 Points =5 Stars; 4-8 Points = 4 Stars; 9-15 Points = 3 Stars; Above 15 Points - No grade awarded

Further Action

- Nil
- Reinspection
- Warning letter
- Improvment notice
- Prohibition order
- Other
- Pending
Comments

I have read this report and understand the contents.

Owner/Employee Signature
Officers Name
- Hall, Lindsay
- Peters, Alicia
- Perry, Greg
- Sims, Donna
- Hodges, Mark
Orange City Council
Officers Signature
NB: Assessment report contains findings from date/time of inspection only

Explanatory Notes and Definitions (Food Standards Code CH3 standards 3.2.2 and 3.2.3)

This assessment report is based on guidance in the Safe Food Australia (2001) publication: A Guide to the Food Safety Standards. The Guide should be consulted if assistance with interpretation of the food safety standards is required. The assessment is set up as a checklist. In some cases an item will be supported with a list in italics of areas where compliance is required. It might not be possible to observe all the areas in a single inspection. Despite the presence of a list each item is a single issue of compliance. Inspection are: inadequate cooling and cold holding temperatures; food prepared ahead of planned service; inadequate hot holding temperatures; poor personal hygiene and infected food handlers; inadequate reheating and inadequate cleaning of equipment.
5. Protection from likely contamination includes appropriately covering food so that it is protected from potential contamination sources and includes keeping ready to eat foods sperated from raw foods.
7. 'Potentially Hazardous food' is food that has to be kept at certain temperatures to minimise the growth of any pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food. Examples of potentially hazardous food includes meat, seafood, dairy and foods such as salads and some cut fruits.
7. Temperature control means maintaining potentially hazardous food at a temperature of: (a) 5°C or below, or (b) 60°C or above, or (c) another temperature if the food business demonstrates that maintenance of the food at this temperature for the period time for wich it will be maintained, will not adversely affect the microbiological safety of the food.
9. A food business when cooling cooked potentially hazardous food, cool the food: (a) within two hours - from 60°C to 21°C, and (b) within a further four hours - from 21°C to 5°C.
10. A food business must when reheating previously cooked and cooled potentially hazardous food to hold it hot, use a process that rapidly heats the food to a temperature of 60°C or above, e.g. heating in an oven, microwave or in a stove top.
11. A food business must, when displaying unpackaged ready to eatfood for self service: (a) ensure the display of food is effectively supervised so that anyfood that is contaminated by a customer or is likely to have been contaminated is removed from display without delay, (b) provide seperate serving utensils for each food or other dispensing methods that minimise the likelihood of the food being contaminated, and (c) provide protective barriers that minimise the likelihood of contamination by customers.
14. Thorough hand washing includes using the designated hand washing facility to wash hands, fingers and wrists using warm water and soap for a recommended 15seconds, thorough rinsing of hands under warm water and drying thoroughly on single use towel.
18. A food handler must wash his or her hands whenever their hands are likely to be a source of contamination of food. This includes: - before working with ready to eat food, - immediately after using the toilet, - before commencing or recommencing handling food, - immediately after smoking, coughing sneezing, using handkerchief or tissue, eating, drinking or using tobacco, and - after touching his or her hair, scalp or a body opening.
19. A food business must ensure the following persons do not engage in the handling of food for the food business where there is a reasonable likelihood of food contamination: (a) a person known to be suffering from a foodborne disease, or who is a carrier of a foodborne disease, and (b) a person known or reasonably suspected to have a symptom that may indicate he or she is suffering from a foodborne disease.
22. Food premises and fixtures, fittigs and equipment must be maintained to a standard of cleanliness where there is no accumulation of: (a)garbage, except in garbage containers; (b) recycled matter, except in containers; (c) food waste; (d) dirt; (e) grease; or (f) other visible matter
23. Clean and sanitary condition means a food contact surface or utensils is: (a) clean; and (b) has had applied to it heat and/or chemicals or other process so that the number of microorganisms has been reduced to a safe level.
30. General requirements for design and construction of food premise must: (a) be appropriate for the activities for which the premises is used; (b) provide adequate space; (c)permit effective cleaning and, if necessary, sanitising and (d) to extent that is practicable exclude dirt,dust, fumes,smoke, not permit the entry or harborage of pests.
31. Adequate supply of potable water means water that is acceptable for human consumption and available at an adequate volume, pressure and temperature for hand washing, cleaning and food processing requirements.
33. Adequate storage facilities for garbage and recyclable material produced by the food business and not provide a breeding ground for pests and be capable of being easily and effectively cleaned.
34. Lighting must be suffiecient to enable food handlers to readily see whether areas or equipment are clean, to detect signs of pests and to clearly see food and equipment they are handling.
38. Adequate ventilation (natural or mechanical) must be provided to remove fumes, smokes, steam and vapours from the food premises.
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