SCC Food Premises Inspection Report

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Food Business Details

• Business Trading Name

• Address

• Proprietor

• Company name

• Food Safety Supervisor

• Priority classification

  P1

  P2

  P3

  P4

• Number of staff (Full time equivalent)

Inspection details

• Person interviewed

• Type of inspection

  Routine

  Re-inspection

  Complaint

• Inspection fee

  Yes

  No

  N/A

• Inspection start

  Date

• Inspection end

  Date

• Items marked "No" indicate matters which require rectification.

1. Unsafe/unsuitable food

• 1.1 Safe food [Section 16, Food Act 2003]

  Yes

  No

  N/A

• 1.2 Suitable food [Section 17, Food Act 2003]

  Yes

  No

  N/A

2. Hand washing facilities

• 2.1 Hand wash facility correctly located, adequately sized, accessible, properly installed, clearly designated [FSS 3.2.2, cl. 17(1)(a); FSS 3.2.3, cl. 14]

  Yes

  No

  N/A

• 2.2 Warm running water provided to hand washing facility [FSS 3.2.2, cl. 17(b)]

  Yes

  No

  N/A

• 2.3 Soap provided near the hand washing facility [FSS 3.2.2, cl. 17(b)]

  Yes

  No

  N/A

• 2.4 Single use disposable towels or hand drying device provided near the hand washing facility [FSS 3.2.2, cl. 17(1)(d)]

  Yes

  No

  N/A

3. Personal hygiene

• 3.1 Food handler with food borne disease/symptoms restricted from food areas [FSS 3.2.2, cl. 14(1) & (2)]

  Yes

  No

  N/A

• 3.2 Bandages/dressings completely covered with water proof dressings [FSS 3.2.2, cl. 15(1)(d)]

  Yes

  No

  N/A

• 3.3 Hands washed whenever they are likely to be a source of contamination [FSS 3.2.2, cl. 15(2)]

  Yes

  No

  N/A

• 3.4 Hands/fingers nails clean [FSS 3.2.2, cl. 15(2)(a);(3) & (4)]

  Yes

  No

  N/A

4. Hot & cold holding of potentially hazardous food

• 4.1 Hot potentially hazardous food held at 60°C or higher [FSS 3.2.2, cl. 6(2)(a) & cl. 8(5)]

  Yes

  No

  N/A

• 4.2 Cold potentially hazardous food held at 5°C or lower [FSS 3.2.2, cl. 6(2)(a) & cl. 8(5)]

  Yes

  No

  N/A

5. Service and display

• 5.1 Potentially hazardous food on display under temperature control [FSS 3.2.2, cl. 8(5)]

  Yes

  No

  N/A

• 5.2 Previously served unwrapped food and beer/drinks not being re-used [FSS 3.2.2, cl. 11(4)]

  Yes

  No

  N/A

• 5.3 Drinking/eating utensils and vessels clean/sanitary [FSS 3.2.2, cl. 20(1)(a)]

  Yes

  No

  N/A

• 5.4 Food served in clean packaging [FSS 3.2.2, cl. 9]

  Yes

  No

  N/A

• 5.5 Individual self-service utensils provided/used appropriately [FSS 3.2.2, cl. 8(2)(b)]

  Yes

  No

  N/A

6. Food processing

• 6.1 Source unlikely to cause cross-contamination [FSS 3.2.2, cl. 7(1)]

  Yes

  No

  N/A

• 6.2 Separate utensils and equipment used for raw and prepared food (safe and suitable food) [FSS 3.2.2, cl. 7(1)(a)]

  Yes

  No

  N/A

• 6.3 Raw and prepared foods handled separately (safe and suitable food) [FSS 3.2.2, cl. 6(2)(a) & 8(5)(a)]

  Yes

  No

  N/A

• 6.4 Frozen potentially hazardous food thawed quickly in microwave, under refrigeration or immediately cooked [FSS 3.2.2, cl. 7(1)]

  Yes

  No

  N/A

• 6.5 Holding time for potentially hazardous food at high risk temperatures kept to a minimum [FSS 3.2.2, cl. 7(2)]

  Yes

  No

  N/A

• 6.6 Pathogen control step for potentially hazardous food [FSS 3.2.2, cl. 7(1)(b)(ii)]

  Yes

  No

  N/A

• 6.7 Cooked potentially hazardous food cooled within 4-hour/2-hour rule [FSS 3.2.2, cl. 7(3)]<br>PHF to be cooled within 2 hours from 60°C to 21°C and within a further 4 hours from 21°C to 5°C.

  Yes

  No

  N/A

• 6.8 Previously cooked and cooled potentially hazardous food (intended to be held hot) rapidly re-heated to 60°C or above [FSS 3.2.2, cl. 7(4)]

  Yes

  No

  N/A

• 6.9 Provided a thermometer that is readily accessible that can accurately measure the temperature of food to +/- 1°C [FSS 3.2.2, cl. 22]

  Yes

  No

  N/A

7. Pest control

• 7.1 No evidence of pests [FSS 3.2.2, cl. 24(1)(c)]

  Yes

  No

  N/A

• 7.2 Pesticides properly used, labelled and stored [FSS 3.2.2, cl. 6(1)(a); 8(1); 9(b); 10(a); FSS 3.2.3 cl. 15]

  Yes

  No

  N/A

8. Cleaning, sanitising and maintenance

• 7.3 Live animals not present [FSS 3.2.2, cl. 24(1)(a)]

  Yes

  No

  N/A

• 8.1 Food contact surfaces clean [FSS 3.2.2, cl. 20(1)(b)]

  Yes

  No

  N/A

• 8.2 Eating and drinking utensils clean [FSS 3.2.2, cl. 20(1)(a)]

  Yes

  No

  N/A

• 8.3 Toxic cleaning agents properly used, labelled and stored [FSS 3.2.2, cl. 6(1)(a); 8(1); 9(b); 10(a) & FSS 3.2.3, cl. 15]

  Yes

  No

  N/A

9. Dish & glass washing facilities

• 9.1 Sanitisation effective [FSS 3.2.2, cl. 20; FSS 3.2.3, cl. 13(3)]

  Yes

  No

  N/A

10. Water supply

• 10.1 Supply of water adequate and non-potable [FSS 3.2.3, cl. 4]

  Yes

  No

  N/A

• 10.2 Ice made from potable water [FSS 3.2.2, cl. 7(1)(a); FSS 3.2.3, cl. 4(2)]

  Yes

  No

  N/A

11. Food disposal & recalls

• 11.1 Food for disposal properly identified [FSS 3.2.3, cl. 11(3)]

  Yes

  No

  N/A

12. Other

• 12.1 Adequate labelling [Food Standards Code Part 1.2]

  Yes

  No

  N/A

• 12.2 Stored food protected from contamination [FSS 3.2.2, cl. 6(1)]

  Yes

  No

  N/A

• 12.3 Premises non-food contact surfaces clean [FSS 3.2.2, cl. 19(1)]

  Yes

  No

  N/A

• 12.4 Premises fixtures, fittings, and equipment clean (not food contact) [FSS 3.2.2, cl. 19(2)]

  Yes

  No

  N/A

• A food business must maintain food premises 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.

• 12.5 Premises, fixtures, fittings and equipment maintained in good working order [FSS 3.2.2, cl. 21]

  Yes

  No

  N/A

• 12.6 Single use items that come into contact with food or the mouth of a person are uncontaminated [FSS 3.2.2, cl. 23]

  Yes

  No

  N/A

• 12.7 Mechanical ventilation provided [FSS 3.2.3, cl. 7]

  Yes

  No

  N/A

• 12.8 Floors constructed appropriately for the activity [FSS 3.2.3, cl. 10]

  Yes

  No

  N/A

• 12.9 Walls and/or ceiling constructed appropriately for the activity [FSS 3.2.3, cl. 11]

  Yes

  No

  N/A

• 12.10 Fixtures, fittings and equipment fit for their intended use [FSS 3.2.3, cl. 12]

  Yes

  No

  N/A

• 12.11 Adequate storage facilities for items that are likely to contaminate food such as clothing and personal belongings [FSS 3.2.3, cl. 15]

  Yes

  No

  N/A

Additional comments/Issues

• Comments

• Result

  Unsatisfactory Critical Fail

  Unsatisfactory Non-Critical Fail

  Satisfactory

• Re-inspection required?

  Yes

  No

  N/A

• Time until re-inspection

• I have read and understood the contents of this inspection report and will forward this report, if applicable, onto the proprietor/owner/general manager or appropriate person.

  Sign

ADDITIONAL INFORMATION

Council's Responsibilities

• Carry out regular routine inspections and enforcement of the retail food service sector within the Council area.

• Retail food businesses will be inspected regularly depending on their risk classification and results of inspections.

• Food businesses that are found to have critical food safety breaches may be re-inspected. This will result in an additional cost of an inspection fee.

• Urgent food safety responses, including urgent food recalls.

Inspection results

• Satisfactory: All aspects of the retail food business complies with all critical food handling practices and conforms with the Food Standards. No re-inspection required.

• Unsatisfactory Non-Critical Fail: There are no critical food handling practices that have been identified and a small number of non-critical practices identified. A re-inspection may be required.

• Unsatisfactory Critical Fail: One or m ore critical food handling practices have been identified. These practices are Linley to, or have resulted in the production of unsafe or unsuitable food. A re-inspection will be required.

• Food complaint investigations - complaints of food borne illness, or any matter presenting a risk to food safety will be investigated by Council and may also be referred to the NSW Food Authority.

"Name and Shame Law"

• The Food Act 2003 includes provisions that penalty notices issued by the NSW Food Authority and councils will be eligible for publication in a public register. The NSW Food Authority does not intend to publish details of offences that do not inform the public of food safety performance matters, Successful food convictions are also published in accordance with s. 133 of the Food Act 2003 on the NSW Food Authority's website.

Food Safety Supervisors (FSS)

• Food businesses that sell ready to eat food which is potentially hazardous and not sold and served in the original package are required to appoint a Food Safety Supervisor. For m ore information visit the NSW Food Authority website (http://www.foodauthority.nsw.gov.au)

Further information

• All food businesses are required to notify the NSW Food Authority and the local enforcement agency (Council) of their activities and current details at http://www.foodnotify.nsw.gov.au

• Food handlers must have skills and knowledge in food safety and food hygiene matters in relation to their work activities.

• Information on a wide range of food matters can also be obtained from the NSW Food Authority's website http://www.foodauthority.nsw.gov.au and Council's website http://www.shoalhaven.nsw.gov.au

Council's Contact details

• Shoalhaven City Council Telephone: (02) 44293 111 Email: council@shoalhaven.nsw.gov.au