The City of Newcastle Food Inspection Report

• Audit Title

• Conducted on

  Date

• Prepared by

• Location
  Address

Inspection details

• Type of inspection

  Primary

  Re-inspection

  Complaint

  Secondary

• Inspection start

  Date

• Inspection end

  Date

• Total Hours

  Select 15 minutes 30 minutes 45 minutes 1 hour

  • 15 minutes
  • 30 minutes
  • 45 minutes
  • 1 hour

Food Premises Details

• Changes

  Yes

  No

  N/A

• Trade Name

• Company/Proprietor

• ABN

• Premises address

• Postal Address

• Contact details

• Business

• Mobile

• Fax

• Email

• Business Size/No. Food Handlers

  S

  M

  L

• Inspection Category

  B

  C

• ANZFA Class

  Select 1 2 3 4 5 6

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6

• NAFSIS No.

• FSS Certificate

  Media

• Name

• Certificate No.

• Issue Date

• P/P

  Yes

  No

  N/A

• F/C

• Outdoor Dining

  Yes

  No

  N/A

Scores On Doors

• Total Score

• Food Business Grade

  Select 5 star (0-3 points) 4 star (4-8 points) 3 star (9-15 points) no grade awarded N/A

  • 5 star (0-3 points)
  • 4 star (4-8 points)
  • 3 star (9-15 points)
  • no grade awarded
  • N/A

CRITICAL CHECKLIST ITEMS HAVE THE POTENTIAL TO IMPACT DIRECTLY ON FOOD SAFETY AND SHOULD BE ADDRESSED AS A PRIORITY

• Satisfactory

  Yes

  No

  N/A

• Further action required

  Select Re-inspection Warning letter Improvement Notice Prohibition Notice Penalty Notice Other Pending no

  • Re-inspection
  • Warning letter
  • Improvement Notice
  • Prohibition Notice
  • Penalty Notice
  • Other
  • Pending
  • no

• Reasons for not escalating enforcement action

  Select No CFHP New Owner Mitigating Circumstances No previous warning Other N/A

  • No CFHP
  • New Owner
  • Mitigating Circumstances
  • No previous warning
  • Other
  • N/A

• Re-inspection in:

  7 days

  14 days

  1 month

  N/A

General Requirements

• Items marked 'NO' indicate matters which require rectification

• 1. Food business has notified NSW Food Authority www.foodnotify.nsw.gov.au

  Yes

  No

  N/A

• 2. Food Safety Supervisor has been notified and NSWFA FSS certificate is on the premises<br>

  Yes

  No

  N/A

• 3. Food handlers have skills and knowledge to handle food safely (CRITICAL)

  Yes

  No

  N/A

• 4. No sale of food that is damaged, deteriorated or perished; no use of dirty or cracked eggs or food past use by date (CRITICAL)

  Yes

  No 1

  No 4

  N/A

Food Handling Controls FSC 3.2.2 cl 5-12

• 5. Food protected from the possibility of contamination; food receipt, storage, display and transport (CRITICAL)

  Yes

  No 1

  No 4

  N/A

• 6. Names and addresses are available for manufacturer, supplier or importer of food

  Yes

  No

  N/A

• 7. Potentially Hazardous Food (perishable items e.g. Meat, seafood, dairy etc) is under temperature control: food receipt, storage, display and transport - less than 5'C or above 60'C. Frozen food frozen solid (CRITICAL)

  Yes

  No - 1

  No - 4

  No - 8

  N/A

• 8. Processing of food; items thawed correctly; processed quickly; no contamination risk (CRITICAL)

  Yes

  No 1

  No 4

  N/A

• 9. Cooked PHF is heated/cooled rapidly (CRITICAL)

  Yes

  No 8

  N/A

• 10. Reheating of PHF is rapid - oven, stove top or microwave but not Bain Marie

  Yes

  No 8

  N/A

• 11. Self-service food bar is supervised, has separate utensils and sneeze guards

  Yes

  No

  N/A

• 12. Food wraps and containers will not cause contamination

  Yes

  No

  N/A

• 13. Food for disposal is identified and separated from normal stock

  Yes

  No

  N/A

Health and Hygiene FSC 3.2.2 cl 13-18

• 14. Food handlers wash and dry hands thoroughly using hand wash facilities (CRITICAL)

  Yes

  No 1

  No 4

  N/A

• 15. Food handlers avoid unnecessary contact with ready to eat food or food contact surfaces by use of utensils, gloves etc.

  Yes

  No

  N/A

• 16. Food handlers do not spit or smoke in food handling areas or eat over exposed food or food contact surfaces (CRITICAL)

  Yes

  No 1

  No 4

  N/A

• 17. Food handlers have clean clothing, waterproof coverings on bandages

  Yes

  No

  N/A

• 18. Food handlers wash hands before commencing/recommencing handling food after: using the toilet, coughing, sneezing, smoking, handling raw meat, cleaning etc. (CRITCAL)

  Yes

  No 8

  N/A

• 19. Staff do not handle food if ill (eg vomiting, gastro)

  Yes

  No 8

  N/A

• 20. Hand washing facilities are easily accessible and used solely for the purpose of washing hands, arms and face

  Yes

  No

  N/A

• 21. Hand washing facilities (including those at toilets) are provided with a supply of warm running water through a single spout, liquid soap and single-use paper towels (CRITICAL)

  Yes

  No - 1

  No - 4

  No - 8

  N/A

Cleaning and Sanitising FSC 3.2.2 cl 19-20

• 22. Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness (CRITICAL)

  Yes

  No - 1

  No - 4

  No - 8

  N/A

• 23. Food contact surfaces, eating and drinking utensils in a clean and satisfactory condition/appropriate sanitizing method in use (CRITICAL)

  Yes

  No - 1

  No - 4

  No - 8

  N/A

Miscellaneous FSC 3.2.2 Cl 22-23

• 24. Accurate temperature measuring device readily accessible (digital probe thermometer) accurate to +/- 1'C

  Yes

  No

  N/A

• 25. Single use items protected from contamination and not reused (e.g. Drinking straws, disposables utensils etc)

  Yes

  No

  N/A

Animals and Pests FSC 3.2.2 cl 24

• 26. Live animals not permitted in areas where food is handled

  Yes

  No

  N/A

• 27. Practical pest exclusion measures used (e.g. Screens, doorseals)

  Yes

  No

  N/A

• 28. Practical measures to eradicate and prevent the harbourage of pests used (e.g. Housekeeping, stock rotation, pest control etc)

  Yes

  No

  N/A

• 29. No sign of insect infestation or rodent activity in the premises (CRITICAL)

  Yes

  No - 1

  No - 4

  No - 8

  N/A

Design and Construction FSC 3.2.3

• 30. General design and construction of the premises appropriate

  Yes

  No

  N/A

• 31. Adequate supply of potable water available

  Yes

  No

  N/A

• 32. Premises has appropriate sewerage and waste water disposal system

  Yes

  No

  N/A

• 33. Premises has adequate storage facilities for garbage and recyclable matter

  Yes

  No

  N/A

• 34. Premises has sufficient lighting

  Yes

  No

  N/A

• 35. Floors are able to be effectively cleaned

  Yes

  No

  N/A

• 36. Walls and ceilings are sealed and able to be effectively cleaned

  Yes

  No

  N/A

• 37. Fittings, fixtures and equipment are able to be effectively cleaned and, if necessary, sanitised

  Yes

  No

  N/A

• 38. Adequate ventilation provided within the premises

  Yes

  No

  N/A

• 39. Premises has adequate and separate storage facilities (e.g. Chemicals, personal belongings etc)

  Yes

  No

  N/A

Maintenance FSC 3.2.2 cl 21

• 40. Premises, fittings, fixtures and equipment in a good state of repair and working order

  Yes

  No

  N/A

• 41. No chipped, broken or cracked eating or drinking utensils observed

  Yes

  No

  N/A

Labelling FSC Chapter 1

• 42. Food labelling complies with Food Standards Code

  Yes

  No

  N/A

Additional notes

I HAVE READ THE REPORT AND UNDERSTAND THE CONTENTS

• Owner/employee signature

  Sign

Inspecting Officer

• Officers signature

  Sign

• ENVIRONMENTAL HEALTH OFFICER - (02) 4974 2724

The City of Newcastle - contact details

• Address: 282 King Street Newcastle NSW 2300 Post: PO Box 489, Newcastle NSW 2300 Website: www.ncc.nsw.gov.au Email: mail@ncc.nsw.gov.au Telephone: (02) 4974 2526 Fax: (02) 4974 2501

WARNING: The Food Act 2003 provides that it is an offence to fail to comply with the Food Standards Code. Penalties and enforcement action for non-compliance may be undertaken and include; issue of Penalty Infringement Notices and the person's name being added to the 'Name and Shame' register, issue of Improvement Notices or Prosecution.

Explanatory Notes and Definitions (Food Standards Code Ch3 standards 3.2.2 and 3.2.3)

• Food Handling Controls
  
  5. Protection from the possibility of contamination includes appropriately covering food so that it is protected from potential contamination sources and includes keeping ready to eat foods separated 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 include 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 of time for which it will be maintained, will not adversely affect the microbiological safety of the food.
  9. A food business must 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, eg heating in an oven, microwave or on a stove top.
  11. A food business must, when displaying unpackaged ready to eat food for self service:
  (a) ensure the display of food is effectively supervised so that any food that is contaminated by a customer or is likely to have been contaminated is removed from display without delay;
  (b) provide separate 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.

• 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, eg heating in an oven, microwave or on a stove top.
  11. A food business must, when displaying unpackaged ready to eat food for self service:
  (a) ensure the display of food is effectively supervised so that any food that is contaminated by a customer or is likely to have been contaminated is removed from display without delay;
  (b) provide separate 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.

• Health and Hygiene Requirements
  
  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 15 seconds, thorough rinsing of hands under warm water and drying thoroughly on single use towel or air dryer.
  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 after handling raw food
  – immediately after using the toilet
  – before commencing or recommencing handling food
  – immediately after smoking, coughing, sneezing, using a 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.

• Cleaning and Sanitising
  
  22. Food premises and fixtures, fittings 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 surface or utensil 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.

• Design and Construction
  
  30. General requirements for design and construction of food premises must;
  (a) be appropriate for the activities for which the premises are used; (b) provide adequate space; (c) permit effective cleaning and, if necessary, sanitising and (d) to the extent that is practicable exclude dirt, dust, fumes, smoke, not permit the entry or harbourage 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 matter means facilities that will contain the volume and types of 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 sufficient 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, smoke, steam and vapours from the food premises.