S. I No. 117 of 2010: EUROPEAN COMMUNITIES (OFFICIAL CONTROL OF FOODSTUFFS) REGULATIONS 2010 CLOSURE ORDER

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1 1fE Unit 13f, Blanchardstown Corporate Park, Ballycoolin, Dublin 15 Phone: 23/10/2018 Ms. Fang Ren, Company Secretary, Wonderful Catering Limited, 87b Manor Street, Dublin 7, D07 YT95 S. I No. 117 of 2010: EUROPEAN COMMUNITIES (OFFICIAL CONTROL OF FOODSTUFFS) REGULATIONS 2010 CLOSURE ORDER To: Ms. Fang Ren, Company Secretary, Wonderful Catering Limited, 87b Manor Street, Dublin 7, D07 YT95 I, being an authorised officer of the Health Service Executive under the Food Safety Authority of Ireland Act, 1998 and S. I. 117 of 2010, and in exercise of the powers conferred on me by Regulation 19 of S.I 117 of 2010, hereby direct that the food business cease operating or the premises be closed as specified in Part 1 of the Schedule be closed with immediate effect until the earliest of: - (i) an Order to contrary effect by a Court of competent jurisdiction; or (ii) further written direction by the Health Service Executive I make this order being of the opinion that there is failure to comply with food legislation for the particular reasons set out in Part 2 of the Schedule and of the opinion that all of the food business to which the order relates should cease operating or all of the premises to which the order relates should be closed as specified in Part 1 of the Schedule. Schedule Part 1 Food business/premises The premises occupied by Wonderful Catering Limited at 87b Manor Street, Stoneybatter, Dublin 7 and trading as Mi Thai. This closure order requires All the food business to cease operating/all the premises to be closed X Part 2 Particular reasons for making of Order

2 Annex II Chapter I (2-10); Chapter II (1d, 2); Chapter IV (1); Chapter VI (3) Layout & Design - There was insufficient food preparation space provided in the kitchen to safely prepare raw meats there was no designated space for this activity resulting in raw meats being prepared and handled in the same space as high risk ready to eat foods. There was no documented decontamination step to confirm that safe food handling practices were being adhered to. Therefore, this may cause an unacceptable risk to public health due to a high risk of contamination occurring. The packaging storeroom was unsuitable for storage of open food items including rice and food-packaging items as the walls, floor and ceiling were not of a smooth, durable and easy to clean finish. This inhibits effective cleaning and pest control procedures, which may lead to an unacceptable risk to public health. Annex II Chapter 1 (2d, 3, 4, 5); Chapter II (2); Chapter IV (4, 7); Chapter V (1a-d, 2, 3); Chapter VI (2); Chapter IX (2) Equipment- The following was noted: The chopping boards in the kitchen were filthy with engrained dirt and black mould present. The chopping boards were defective and heavily serrated that they were not of a condition that was easy to clean. The chest freezer in the dry goods store was defective as the lid was broken off and not connected to the unit. The brush used in the kitchen was defective, worn and filthy. The tap covers at the food sink were missing, allowing the accumulation of dirt and bacteria. The mops were not being effectively wrung out and allowed to effectively dry, which may allow bacteria to grow and thrive. Equipment, which is not thoroughly cleaned or capable of being thoroughly cleaned and sanitised, may contaminate foodstuffs with harmful bacteria and therefore poses an unacceptable risk to public health. Annex II Chapter I (3-8); Chapter II (2,3); Chapter VII (1a, 2, 3, 6); Annex II Chapter VIII (1, 2) Services & Personal Hygiene - The grease trap was defective and a foul odour was emanating from this area. Lighting was inoperable in the staff toilet area. The wash hand basin was inaccessible in the staff toilet due to it being obstructed. The wash hand basin in the kitchen was inaccessible due it being obstructed. There was no lighting provided in the food packaging storage area. Disposable hand towels were absent from the wash hand basin located in the kitchen. Insufficient lighting, inadequate services and failure to maintain a good level of personal hygiene do not permit good hygiene practices including protecting against contamination and this poses an unacceptable risk

3 to public health. Annex II Chapter I (1, 10); Chapter II (3); Chapter IV (5); Chapter V (1a) Cleaning & Sanitation - There was a build up of engrained grease, dirt and food debris, adhering to surfaces including floor, walls, ceiling, doors, equipment and surfaces throughout the food business. Examples of lack of cleaning include: The seals at the food sink were filthy The flooring throughout the premises was filthy particularly under equipment and at floor wall junctions. The inside surfaces of all refrigerator and deep freezer units were dirty The wall sockets, plugs, wiring and conduits were grease laden throughout the kitchen. The shelving throughout the kitchen including the under surfaces were filthy with heavy grease deposits. The wall vent in the rear of the kitchen was filthy Containers for storage of equipment and food were greasy to the touch. The brush used in the kitchen was defective, worn and filthy Inadequate cleaning can result in the contamination of foodstuffs and thus poses an unacceptable risk to public health. Chapter II Article 5 (1, 2a-g); Annex II Chapter I (2c); Chapter II (1d); Chapter IV (5); Chapter V (3); Chapter VI (1,4); Chapter VII (1a,2,3,4,5,6) Chapter IX (2,3,8) Prevention of Contamination - The following food storage issues were noted at the time of the inspection: Decanting scoops and materials were stored in direct contact with foodstuffs. Filthy equipment was stored in the food wash sink. Dirty reusable cloths were observed in the kitchen and staff could not confirm the frequency and manner these materials were being cleaned and washed between uses. Cooked chicken was stored next to raw prawns and other raw meats stored in the under counter refrigerator located in the kitchen. An open sack of rice was noted stored underneath staff clothing in a storeroom. Containers of vegetables and prepared foods and sauces were noted stored in broken and uncovered containers underneath shelving placed directly on the filthy floor. Large volumes of high-risk food stored at ambient temperatures including prepared sauces, cooked rice and tofu. Effective procedures to ensure food safety were not implemented resulting in an unacceptable risk to public health. Article 5; Annex II Chapter IX (3) -

4 A Food Safety Management System based on the principles of HACCP was not implemented or maintained. Monitoring checks of foodstuffs at Critical Control Points were not being carried out to include: Food Delivery Food Storage chilled and frozen Cooking, cooling and reheating Hot holding There were no records of calibration available during the inspection to confirm accuracy and sound working order of the available probe. There was no system of stock rotation to confirm safety and durability of open and prepared foodstuffs. Food safety is not being managed within this food business resulting in an unacceptable risk public health. Annex II Chapter XII 1, 2, 3 Training and Supervision - There was insufficient evidence of food hygiene training provided to staff and management and the practices observed during the inspection demonstrate a lack of sufficient food safety knowledge. There was no confidence in management or staff's ability to manage food safety, resulting in an unacceptable risk to the public. Chapter I Article I (1c); Chapter II Article 4 (3c,d); Article 5 (1, 2a-g); Annex II Chapter Ill (2g); Chapter IX (2, 3, 5, 6, 7) Maintenance of the Cold Chain - The cold chain was not maintained in the freestanding refrigerator and the service refrigerator; with foods observed in excess of +5. OoC, for example a prepared mayonnaise based sauce (+5. BoC), cooked chicken (+23. 9oC). Chilled foodstuffs must be maintained at a temperature of +5. OoC or below. Additionally large volumes of prepared sauces were stored at ambient temperatures for example containers of tamarind sauce was measured at +18.1oC. These foods were stored at ambient temperatures and not under temperature controlled storage. Failure to maintain the cold chain poses an unacceptable risk to public health. Chapter II Article 5 (1, 2a-g); Annex II Chapter I (2c); Chapter II (1d); Chapter VI (3); Chapter IX (4) Pest Control Procedures - The UV electronic fly killer unit was not operational at the time of inspection. Notable gaps were noted in the wall of the dry goods storeroom. Accumulations of materials were stored in the packaging store in a disorganised fashion, which provides potential harbourage for pests. An effective system of Pest Control was not being maintained. The above items provide an unacceptable risk to public health.

5 Dated this day: 23/10/2018 Signed: Authorised Officer duly authorised by Health Service Executive for purposes of Regulation 19 of S. I. 117 of Note: Under Regulation 19(5) of S.I. No. 117 of 2010, a person who is aggrieved by a Closure Order may, within the period of seven days beginning on the day on which the Closure Order is served on him or her, appeal against the Order to a Judge of the District Court in the District Court District in which the Order was served. Under Regulation 19(6) a person who appeals against a closure order or who applies for a direction suspending the application of the closure order under paragraph (4) shall at the same time notify the Authority or official agency of the appeal or the application and the grounds for the appeal or the application and the Authority or official agency shall be entitled to appear, be heard and adduce evidence on the hearing of the appeal or the application. -=--=========-..:::-~---= ~~~-=- -._ ----~--= ======

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