“We urge food businesses to always prioritise and promote a culture of food safety in their businesses.”
A popular central Dublin restaurant has been issued a closure order after an inspection found a number of breaches of food safety regulations, including ‘blood-soaked cloths’ and ‘flies on raw duck’.
The restaurant, Duck on Fade Street, was ordered to shut down in December after the shocking report was made.
The Food Safety Authority of Ireland (FSAI) inspector noted in their report that there was blood from raw ducks dripping onto ingredient bags and containers.
Popular Dublin restaurant closed after inspection finds ‘blood-soaked cloths’
The report also noted that there was “water and blood-soaked cloths left on food preparation surfaces, flies observed on both raw ducks and equipment, with whole raw ducks submerged in water in both meat and vegetable sinks.”
The floor, walls, shelfs and staff uniforms were “noted to be contaminated with water run off and blood from raw duck being removed and transported from the sinks to the cold room and prep tables.”
There was also no soap noted in the basement kitchen and staff were not using soap to wash their hands after handling raw meat and the use of the toilet.
The annual report from the FSAI revealed that a total of 92 food businesses were served with legal orders for breaches of food safety law in 2023, including four Closure Orders and one Prohibition Order during December 2023.
The other Closure Orders issued for December listed breaches including: “visible mould growth on many structural and food contact surfaces”, “ongoing cockroach infestation evident in food preparation areas such as under fryer and in the fridge” and “gaps in the external walls of the building and holes in the ceiling, posing a risk of entry by pests.”
Dr Pamela Byrne, Chief Executive, FSAI commented on the report, saying: “Each month, food safety inspectors find similar, basic and fundamental breaches of food law, which are unacceptable.
“As we enter 2024, we urge food businesses to always prioritise and promote a culture of food safety in their businesses.”
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