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Reflection On A Restaurant's Health Inspection

1254 words - 6 pages

Prerequisites include where appropriate:
◦. Cleaning and Sanitation
General; Everything which come into contact with food, the environment in which food is (stored, handled, prepared, served and consumed), the whole internal and external environment shall be cleaned and where necessary sanitized regularly to prevent the possible contamination of food.
Chemicals which are used shall be following the manufacturer’s instructions. (Yes)
Separate cleaning equipment shall be provided for use in toilets, public areas and external areas. (Unsure)
Where used cleaning cloths, pot scrubs etc. shall be cleaned and sanitised or they shall be disposed of after use in order to ensure that they are not a source of contamination. (Unsure)
Storage and use of cleaning materials; Bulk cleaning agents shall not be stored in areas where food is prepared, processed, and/or stored. (Not accordance with the standard), some cleaning materials were store at the kitchen nearby foodstuffs.
Cleaning Schedule; (has not shown), “Clean as You Go” policy did not apply in the food preparation place while it must be their biggest concern.

◦. Personnel Hygiene and Training
According to the standard requirements, all stuff should be trained However, No training, no monitoring, and no records. This was the biggest gap which lead to ignorance and mistakes. Even if they are not supported, they must intensify the arrangement and hygiene.

◦. Food Handling, processing, and preparation
Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way.
Sufficient space, cleaned and sanitised work surfaces, equipment and utensils shall be provided for preparing foods to prevent the risk of contamination, while it does not approved by them.
Work surfaces is separated as well as equipment and utensils while they are close to each other so as there is no sufficient and consistent clean, contamination may occur and risk of cross contamination between different types of food, or from waste bin which is placed close to the preparation area will happen. So, where physical separation of the food preparation areas is not possible, preparation of the food types shall be carried out at different times with thorough cleaning and sanitisation occurring in between the different operations.
Food cooking should be reached the adequate temperature ≥ 75 ºC. In addition, cooling process should be within 2 hours. Foods shall only be reheated once following cooking or hot holding, The core temperature of reheated food shall be ≥ 70ºC. Food Holding/service should maintain at certain temperatures, all these would find in IS 340:2007 in more details.

◦. Pest Control
No pest control system has shown. There is E-Fly killers’ accordance with the standard. However, the backyard should be well controlled, as it is a major source of pets.

◦. Premises and Structure such as (Floors, Walls, Ceilings, Windows,...

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