Information
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Audit Title
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Food Business Details
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Address
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Proprietor
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Company name
Inspection details
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Audit Team
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Lead Auditor Lance Lazarevic
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Audit Team Damien Close Mark Nowfel
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Type of inspection
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Inspection start
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Inspection end
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Items marked "No" indicate matters which require rectification.
1. Unsafe/unsuitable food
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1.1 Safe food [Section 16, Food Act 2003]
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1.2 Suitable food [Section 17, Food Act 2003]
2. Hand washing facilities
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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]
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2.2 Warm running water provided to hand washing facility [FSS 3.2.2, cl. 17(b)]
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2.3 Soap provided near the hand washing facility [FSS 3.2.2, cl. 17(b)]
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2.4 Single use disposable towels or hand drying device provided near the hand washing facility [FSS 3.2.2, cl. 17(1)(d)]
3. Personal hygiene
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3.1 Food handler with food borne disease/symptoms restricted from food areas [FSS 3.2.2, cl. 14(1) & (2)]
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3.2 Bandages/dressings completely covered with water proof dressings [FSS 3.2.2, cl. 15(1)(d)]
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3.3 Hands washed whenever they are likely to be a source of contamination [FSS 3.2.2, cl. 15(2)]
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3.4 Hands/fingers nails clean [FSS 3.2.2, cl. 15(2)(a);(3) & (4)]
4. Hot & cold holding of potentially hazardous food
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4.1 Hot potentially hazardous food held at 60°C or higher [FSS 3.2.2, cl. 6(2)(a) & cl. 8(5)]
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4.2 Cold potentially hazardous food held at 5°C or lower [FSS 3.2.2, cl. 6(2)(a) & cl. 8(5)]
5. Service and display
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5.1 Potentially hazardous food on display under temperature control [FSS 3.2.2, cl. 8(5)]
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5.2 Previously served unwrapped food and beer/drinks not being re-used [FSS 3.2.2, cl. 11(4)]
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5.4 Food served in clean packaging [FSS 3.2.2, cl. 9]
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5.5 Individual self-service utensils provided/used appropriately [FSS 3.2.2, cl. 8(2)(b)]
6. Food processing
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6.1 Source unlikely to cause cross-contamination [FSS 3.2.2, cl. 7(1)]
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6.2 Separate utensils and equipment used for raw and prepared food (safe and suitable food) [FSS 3.2.2, cl. 7(1)(a)]
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6.3 Raw and prepared foods handled separately (safe and suitable food) [FSS 3.2.2, cl. 6(2)(a) & 8(5)(a)]
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6.4 Frozen potentially hazardous food thawed quickly in microwave, under refrigeration or immediately cooked [FSS 3.2.2, cl. 7(1)]
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6.5 Holding time for potentially hazardous food at high risk temperatures kept to a minimum [FSS 3.2.2, cl. 7(2)]
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6.6 Pathogen control step for potentially hazardous food [FSS 3.2.2, cl. 7(1)(b)(ii)]
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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.
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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)]
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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]
7. Pest control
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7.1 No evidence of pests [FSS 3.2.2, cl. 24(1)(c)]
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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]
8. Cleaning, sanitising and maintenance
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7.3 Live animals not present [FSS 3.2.2, cl. 24(1)(a)]
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8.1 Food contact surfaces clean [FSS 3.2.2, cl. 20(1)(b)]
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8.2 Eating and drinking utensils clean [FSS 3.2.2, cl. 20(1)(a)]
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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]
9. Dish & glass washing facilities
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9.1 Sanitisation effective [FSS 3.2.2, cl. 20; FSS 3.2.3, cl. 13(3)]
10. Water supply
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10.1 Supply of water adequate and non-potable [FSS 3.2.3, cl. 4]
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10.2 Ice made from potable water [FSS 3.2.2, cl. 7(1)(a); FSS 3.2.3, cl. 4(2)]
12. Other
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12.2 Stored food protected from contamination [FSS 3.2.2, cl. 6(1)]
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12.3 Premises non-food contact surfaces clean [FSS 3.2.2, cl. 19(1)]
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12.4 Premises fixtures, fittings, and equipment clean (not food contact) [FSS 3.2.2, cl. 19(2)]
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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.
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12.5 Premises, fixtures, fittings and equipment maintained in good working order [FSS 3.2.2, cl. 21]
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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]
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12.7 Mechanical ventilation provided [FSS 3.2.3, cl. 7]
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12.8 Floors constructed appropriately for the activity [FSS 3.2.3, cl. 10]
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12.9 Walls and/or ceiling constructed appropriately for the activity [FSS 3.2.3, cl. 11]
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12.10 Fixtures, fittings and equipment fit for their intended use [FSS 3.2.3, cl. 12]
Inspection results
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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.
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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.
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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.
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• 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.
