Ever eaten in these places?
The Food Safety Authority of Ireland (FSAI) have reported that seven Closure Orders and one Prohibition Order were served on Irish food businesses during the month of October for breaches of food safety legislation, pursuant to the FSAI Act, 1998 and the EC (Official Control of Foodstuffs) Regulations, 2010.
The Enforcement Orders were issued by environmental health officers in the Health Service Executive (HSE).
One Closure Order were served under the FSAI Act, 1998 on:
Tasty Hut (takeaway), 61 Dorset Street, Dublin 1
Six Closure Orders were served under the EC (Official Control of Foodstuffs) Regulations, 2010 on:
· Diner Thai & Chinese Take-away, 1 Ongar Square, Dublin 15
· Mi Thai (restaurant), 87b Manor Street, Stoneybatter, Dublin 7
· Regent Inn (restaurant/café), Unit 3, Haymarket, Drogheda, Louth
· Speedo Pizza Kebab (takeaway), 41 Lord Edward Street, Limerick
· Phoenix House (takeaway), Unit 6, Riversdale, Rathcormac, Cork
· Mike Sheahan Butchers, Church Street, Caherciveen, Kerry
Aside from this, a Prohibition Order was also served under the EC (Official Control of Foodstuffs) Regulations, 2010 on:
· Sheahan Butchers, Church Street, Caherciveen, Kerry
There was also a prosecution that was served under the EC (Hygiene of Foodstuffs) Regulations 2006 (S.I. No. 369 of 2006) on:
· Zam Zam Kebab House, 16 Mallin Street, Wexford
Some of the reasons for the Enforcement Orders in October include: Widespread evidence of cockroach infestation; live cockroaches crawling on walls in the main dining area; live cockroaches behind the bin in a wash-up area and under a free standing drinks fridge.
Elsewhere, restaurant employees wore torn and unclean clothes; meat was left at room temperature (20.3°C); cooked pork was stored at 12°C which is too high to prevent bacteria from growing; backdoor of kitchen left open leaving a risk of rodents and flies entering from the wheelie bin area.
Regarding some of the other reasons for these Enforcement Orders to be issued, all of the following were recorded too; plastic food containers and stainless steel food bowls being washed in the raw meat sink and left to dry on the adjacent raw meat preparation area; chopping boards which were filthy with engrained dirt and black mould; shelving units in kitchen filthy with dirt and laden with heavy grease deposits; an absence of hot water in a premises to clean dishes; no records to show staff had been trained in food hygiene.
Dr. Pamela Byrne, Chief Executive of the FSAI, has said that all food businesses must take their legal responsibility seriously because they’re responsible for ensuring that they protect the health of their customers by complying with the law.
“There continues to be numbers of food businesses who are failing to meet to their legal requirements under food law. Last month we saw food businesses fail to comply with hygiene and food storage standards and even failing to train staff in food hygiene practices. In one case there was even a widespread cockroach infestation throughout a premises,” said Dr. Byrne.
She adds: “There were cases of inadequate refrigeration and the potential for cross-contamination too. This is not acceptable in any food business at any time, as it poses a serious risk to public health. Food businesses need to ensure that their premises has the right food safety management procedures in place to ensure pest control and best hygiene practice at all times.”
Closure Orders and Improvement Orders will remain listed on the FSAI’s website for a period of three months from the date of when a premises is adjudged to have corrected its food safety issue, with Prohibition Orders being listed for a period of one month.
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