Midlands takeaway closed down by HSE after damning inspection report
A takeaway in the Midlands was served with a closure order by the HSE in February after a damning inspection report.
Gianny’s on St Mary’s Road in Edenderry was forced to close in February after what was described in a HSE report as 'persistent and recurring failure to comply with the legislation' and for the failure of the food business operator to effectively address non-compliances to prevent recurrence.
The report says the premises was not kept in a clean condition adding that this lack of adequate cleaning in the premises was identified during previous inspections and continued to be an issue.
The following evidence of non-compliance in relation to cleaning were found during inspection:
* Food debris and black mould was observed on the under-counter refrigerated unit in which foods were stored.
* The floor throughout the premises was greasy and unclean. Flooring in the kitchen was particularly unclean with dirt and food debris noted especially at the edges of walls, counters and underneath equipment and tables. Dirt was noted lodged in areas were floor tiles are cracked/damaged. Dirt was noted lodged at wall to floor junctions. Ponding of grease was noted under cooking equipment and behind the chicken warmer.
* Wall and ceiling surfaces throughout the premises were observed to be unclean and covered in dust. The wash hand basin in the kitchen was unclean.
The report said that ineffective and infrequent cleaning could pose a risk of contamination of foods prepared in the premises and the provision of a food source for pests in the premises and this is a risk to public health.
The report said there was evidence that articles, fittings and equipment coming into contact with food were not effectively cleaned and disinfected. There was evidence that cleaning and disinfection was not taking place at a frequency sufficient to avoid any risk of contamination.
The following evidence of non-compliance in relation to cleaning of articles and equipment that come into contact with food was found during inspection and cited in the HSE report.
* Dried food debris was encrusted onto food storage containers and equipment in which food was stored.
* Food preparation and cooking equipment (including chicken warmer, fryers, griddle, pressure fryer/broaster and pizza oven) were encrusted with food debris and grease.
The report says that ineffective and infrequent cleaning of articles and equipment that come into contact with food could pose a risk of contamination of foods and this is a risk to public health.
At the time of inspection, a saucepan of Taco mince which was prepared in this premises was stored in a refrigerator and was not provided with labelling indicating the date of cooking, therefore it could not be ascertained how long it had been stored for and its shelf life.
Uncovered containers of food were observed being stored in an unclean refrigerated storage unit which could result in the contamination of the food.
The report said the storage conditions observed pose a risk of food contamination and a risk to public health.
At the time of the inspection there was a failure to implement and maintain permanent procedures based on the HACCP principles, as evident from the following findings:
i. Monitoring is not being carried out to ensure basic minimum standards of hygiene and food safety management. There was no monitoring of food temperatures that are critical to food safety and food workers demonstrated a significant lack of knowledge in relation to minimum requirements pertaining to temperature control and monitoring.
ii. Cleaning procedures are not in place as evidenced by the unsatisfactory levels of hygiene noted during inspections. iii. There is no oversight or verification of food safety procedures by management.
The report says the lack of a robust, documented food safety management system and implemented food safety procedures in the premises is a risk to food safety and to public health.
Food workers and the person in charge of operating this food business demonstrated a lack of understanding and knowledge of basic food hygiene requirements.
Those responsible for the development and maintenance of HACCP/ food safety management system did not demonstrate an awareness of the significance and importance of food safety. Adequate and appropriate food hygiene training was not demonstrated by the person in charge of operating the food business.
The report says the absence of adequate training in food safety and HACCP/ food safety management system poses a risk to food safety and there is an increased risk that unsafe food may be placed on the market.