Temporary Food Premises Inspection Report

• Document No.

• Proprietor

• Trading Name

• ABN

• Event

• Conducted on

  Date

• Authorised Officer

  Select Josh Smith Dan Bugitti Phil Martin

  • Josh Smith
  • Dan Bugitti
  • Phil Martin
• Location
  Address

• Premise Photo

  Media

• Person Interviewed:

• Date and time of inspection

  Date

• Email address:

• Postal address

• Report delivered via:

  Select Email Mail In Person Fax

  • Email
  • Mail
  • In Person
  • Fax

ALL MARKED ITEMS TO BE RECTIFIED PRIOR TO NEXT MARKET OR EVENT ATTENDANCE

General Requirements

• 1. Waste/rubbish is contained, sealed and capable of being easily cleaned FSS(3.2.3 6), GTE(2.6) & (3.5b)

  Yes

  No

  N/A

• 2. Adequate and potable water supply FSS (3.2.3 4), GTE(2.9)

  Yes

  No

  N/A

• 3. No evidence of pests and animals FSS(3.2.2 24 (1a & c)), GTE(2.7)

  Yes

  No

  N/A

• 4. Accessible fire blanket/extinguisher BCA, AS 2444, GTE(2.1e&f)

  Yes

  No

  N/A

• 5. Effective disposal of waste water FSS(3.2.3 5(a)), GTE(3.5)

  Yes

  No

  N/A

• 6. No public access to food area FSS(3.2.2 8(1)) GTE(3.1b)

  Yes

  No

  N/A

Construction of Premises

• 7. Three sided marquee GTE(3.1a)

  Yes

  No

  N/A

• 8. Flooring satisfactory GTE(3.1c)

  Yes

  No

  N/A

• 9. Protective barriers/sneeze guards FSS (3.2.2 8(2c)) GTE (4.7)

  Yes

  No

  N/A

• 10. Adequate storage facilities FSS (3.2.3 (3b)) GTE(4.4)

  Yes

  No

  N/A

• 11. Storage facilities for personal items FSS(3.2.3 14(1) GTE(4.4b)

  Yes

  No

  N/A

Washing Facilities

• 12. Supply of potable water FSS(3.2.3 4(2a)), GTE(3,4a)

  Yes

  No

  N/A

• 13. Sealed container with minimum capacity 10 litres GTE(3.4a)

  Yes

  No

  N/A

• 14. Effective cleaning and sanitising FSS(3.2.2 20), GTE(3.4)

  Yes

  No

  N/A

Hand Washing Facilities

• 15. Warm running water FSS (3.2.2 17(1a)), GTE(3.4c)

  Yes

  No

  N/A

• 16. Facilities used only for the purpose of hand washing only FSS(3.2.2 17(1c))

  Yes

  No

  N/A

• 17. Liquid soap FSS(3.2.2 17(1bii)), GTE(3.4c)

  Yes

  No

  N/A

• 18. Single use paper towel FSS(3.2.2(1di)), GTE(3.4c)

  Yes

  No

  N/A

Temperature Control

• 19. Hot PHF held at 60C or higher FSS(3.2.2 6(2a), 8(5a)) GTE(4.5a)

  Yes

  No

  N/A

• 20. Cold PHF held at 5C or lower FSS(3.2.2 s6(2a), 8(5a)), GTE(4.5a)

  Yes

  No

  N/A

• 21. Minimum hold times for PHF's FSS(3.2.2 7(2))

  Yes

  No

  N/A

• 22. Probe thermometer, accurate to +/- 1 Degrees Celsius, readily accessible FSS(3.2.2 22), GTE(4.5c)

  Yes

  No

  N/A

General Food Handling

• 23. Manufacture of food from a notified kitchen GTE(4.2)

  Yes

  No

  N/A

• 24. Food protected from contimnation during transportations FSS(3.2.2 10(a)), GTE(4.3)

  Yes

  No

  N/A

• 25. Premises, fixtures, fittings and equipment maintained to a clean standard FSS(3.2.2 19(1)), GTE(3.4)

  Yes

  No

  N/A

• 26. Food is protected from contamination FSS (3.2.2 23(bi)), GTE(4.9)

  Yes

  No

  N/A

• 27. Single use items protected from contamination FSS (3.2.2 23 (bi)), GTE(4.9)

  Yes

  No

  N/A

• 28. Food elevated off the floor FSS(3.2.2 6(1), GTE(4.4c)

  Yes

  No

  N/A

Cross Contamination

• 29. Food covered to protect from contamination FSS(3.2.3 6(1a)), GTE(4.6)

  Yes

  No

  N/A

• 30. No unnecessary contact with ready-to-eat foods FSS(3.2.2 15(1b)), GTE(4.12b)

  Yes

  No

  N/A

• 31. Adequate hand washing to prevent contmination FSS(3.2.2 15(2,3,3)), GTE(3.4 & 4.6)

  Yes

  No

  N/A

• 32. Food handlers informed of their health and hygiene requirments FSS (3.2.2 13-15)

  Yes

  No

  N/A

• 33. No source of cross-contamination by raw food FSS(3.2.3 6(1a)), GTE(4.6)

  Yes

  No

  N/A

• Packaged food sold

Packaged food

Pre-Packaged Foods (Labelling)

• Type of Food Sold

• 34. Description of food FSC(1.2.2 1(1a)), GTE (4.16a)

  Yes

  No

  N/A

• 35. Name & address of supplier FSC(1.2.2 3), GTE(4.16b)

  Yes

  No

  N/A

• 36. Lot identification FSC(1.2.2 2), GTE(4.16c)

  Yes

  No

  N/A

• 37. Mandatory & advisory warnings FSC(1.2.3), GTE(4.16d)

  Yes

  No

  N/A

• 37. Ingredients list in descending oder FSC(1.2.4), GTE(4.16e)

  Yes

  No

  N/A

• 38. Date marking FSC(1.2.5), GTE(4.16f)

  Yes

  No

  N/A

• 39. Storage conditions FSC(1.2.6), GTE(4.16g)

  Yes

  No

  N/A

• 40. Nutritional Information Panel FSC (1.2.8) GTE(4.16h)

  Yes

  No

  N/A

• 41. Characterising Ingredient FSC(1.2.10),GTE(4.16i)

  Yes

  No

  N/A

Key

• FSC Food Standards Code
  FSS Food Safety Standards
  GTE Guidelines for Temporary Events
  PHF Potentially hazardous food
  BCA Building Code of Austraila

Food Safety Supervisor

• Is a copy of the Food Safety Supervisor Certificate present in the premise?

  Yes

  No

  N/A

Further Action Required

• Further action required

  Select Satisfactory - no response Warning Notice Penalty Infringement Notice Seizure

  • Satisfactory - no response
  • Warning Notice
  • Penalty Infringement Notice
  • Seizure

• Comments

• NOTE: THIS COMPLETED INSPECTION REPORT CONSTITUTES A WARNING AND A PENALTY INFRINGEMENT NOTICE MAY BE ISSUED IN ACCORDANCE WITH THE PROVISIONS OF THE NSW FOOD ACT 2003

I have read this report and understand the contents

• Owner / Employee Signature

  Sign

• Authorised Officer Signature

  Sign

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

• Greater Taree City Council PO Box 482 TAREE NSW 2430 P: 02 6592 5399 F: 02 6592 5311 E: gtaree@gtcc.nsw.gov.au W: www.gtcc.nsw.gov.au/foodtemp