f'eidhmeannacht na Seirbhfse Slainte

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1 Environmental Health Service, Health Service Executive, Fr Mathew Quay, Cork T12 EWVO Phone: f'eidhmeannacht na Seirbhfse Slainte Health Service Executive 12/07/2018 Mr Jakub Chrzastek (Company Director), Jacob & Adam Ltd TIA Totu Douglas, 2 Church Road, Douglas West, Cork, S. I No. 117 of 2010: EUROPEAN COMMUNITIES (OFFICIAL CONTROL OF FOODSTUFFS) REGULATIONS 2010 CLOSURE ORDER To: Mr. Jakub Chrzastek, being an authorised officer of the Health Service Executive under the Food Safety I, 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 part of the food business identified 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 part of the food business to which the order relates should cease operating as specified in Part 1 of the Schedule. Schedule Part 1 Food business/premises The premises occupied by Mr. Jakub Chrzastek at 2, Church Road, Douglas West, Douglas, Co. Cork and name trading as Totu Douglas This closure order requires Part of the premises be closed Raw meat butcher counter and service counter area

2 Part 2 Particular reasons for making of Order EC852/2004 Article 5 (1) Hazard analysis and critical control points "Food business operators shall put in place, implement and maintain a permanent procedure or procedures on H.A. C. C.P. principles. " Food safety management measures as detailed in the premises food safety plan were not being adhered to and implemented in the raw meat counter and deli counter areas of the premises. The absence of up to date food temperature records to demonstate that food temperatures were monitored during delivery and storage. No food delivery temperatures were monitored on the date of inspection for fresh meat received that day. No fridge and freezer temperatures were monitored on the date of inspection. The absence of calibration certificates/records for the food probe thermometer to demonstrate that it was functioning accurately The absence of staff food hygiene training records for food handlers to verify that they had received food hygiene training commensurate with their work activity. o One food handler had accepted a beef tripe delivery into the premises on the date of inspection which was accompanied by a 'fresh poultry' label. Cleaning schedules and checklists for the raw meat butcher and deli counter area were very limited in detail and no systems were in place for cleaning. There was no effective stock rotation monitoring evident in the food premises. It was noted on the that several portions of cooked meat in the deli serve over unit were being sold on to customers with dates in exceedance of the manfacturers instructions as per original label. Risk; A food business operator must maintain permanent procedures based on HACCP to ensure that food safety hazards in the food business are identified and controlled Annex II Chapter II (2) "Adequate facilities are to be provided, where necessary,for the cleaning, disinfection and storage of working utensils and equipment These facilities are to be constructed of corrosion-resistant materials, be easy to clean and have an adequate supply of hot and cold water". The absence of a supply of hot water at the wash up sinks in the deli and raw meat counter areas at the time of inspection. The provision of a single shallow basin sink with a single drainer as wash up facilities in the raw meat counter area. The provision of a single shallow basin sink as wash up facilities in the deli counter area. The provision of inadequate space for scraping, stacking and storing of utensils, cutlery and equipment prior to washing in both the raw meat counter area and the deli counter area. The absence in the deli counter area of a drainage area for the drainage and air drying of utensils, cutlery and equipment post washing.

3 Risk; Dirty working utensils and equipment may not be cleaned and disinfected in the absence of suitable and adequate wash up facilities. Annex II Chapter I (2 c) The layout, design, construction, siting and size of food premises are to: (c) permit good food hygiene practices, including protection against contamination and, in particular, pest control. -The provision of a single basin sink only and twist style taps for use by food handlers working in both the raw meat butcher and the deli counter areas. Risk; The use of a single basin sink with twist style taps for washing hands after handling raw meats and ready to eat foods may result in cross contamination of food handlers hands and protective clothing. Annex II Chapter IX (4) "Adequate procedures are to be in place to control pests". -The absence of a fly electrocuter in the premises and the presence of many flies in the premises particularly in the raw meat and deli counter areas. A bluebottle was observed within the raw meat serve over unit and also on the chopping board designated for processing raw meat. Risk; Food may be contaminated by flies. Annex II Chapter 1 (4) "An adequate number of wash hand basins is to be available, suitably located and designated/or cleaning hands. Washbasins for cleaning hands are to be provided with hot and cold running water, materials for cleaning hands and for hygienic drying". -The absence of running hot water at the designated washbasin for cleaning hands in the butcher/deli counter area at the time of inspection. Risk: Food handlers hands may not be effectively cleaned when no hot water is provided at the wash hand basin which could lead to the contamination of food. Annex II Chapter IX (3) ''At all stages of production, processing and distribution food is to be protected against

4 contamination likely to render the food unfit/or human consumption, injurious to health or contaminated in such a way that it would be unreasonable to expect it to be consumed in that state". -Chopping boards and utensils for ready to eat foods were coated with food debris and left at ambient temperatures of between 24.5 and degrees Celcius in the deli. The surfaces and utensils were used continuously during the inspection by the food handler in the deli. -An accumulation of cooked meat particles was evident on the cooked meats slicer for a prolonged period of time at ambient temperatures of between 24.5 and degrees Celcius. -Aprons of the same colour were being worn by the food handler working behind the raw meat counter and deli counter. This made differentiation of the aprons for use in the different zones difficult. The two green aprons were stored in close proximity behind the butcher/deli counter areas. Risk: Inadequate cleaning of food contact surfaces and equipment may result in contamination of food products. Inadequate food safety practices may result in food becoming contaminated. Annex II Chapter I (1) 1. Food premises are to be kept clean and maintained in good repair and condition. The presence of a defective drainage pipe under the single basin sink in the deli wash up area which was draining into a plastic container stored in the cupboard under the sink. The water in the bucket was stagnant and a foul stench was emanating from the bucket of water and the cupboard area. Risk; The collection of foul water in the food premises may become a source of contamination and attract pests. REG 178/2002 Article 18 (2) 2.Food and feed business operators shall be able to identify any person from whom they have been supplied with a food, a feed, a food-producing animal, or any substance intended to be or expected to be incorporated into a food or feed. To this end, such operators shall have in place systems and procedures which allow for this information to be made available to the competent authorities on demand. - No traceability labels, incoming delivery records or invoices were available for decanted raw meats in the raw meat butcher counter. There was no traceability of product within the premises. Risk; The absence of documentation for raw meats impedes traceability of food products, impedes effective stock rotation and may result in unsafe food being sold to the public.

5 Dated this day: 12/07/2018 Signed: Authorised Officer duly authorised by Health Service Executive for purposes of Regulation 19 ofs. l 117 of Note: Under Regulation 19(5) ofs.1. No. 117 o/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.

6 Environmental Health Service, Health Service Executive, Fr Mathew Quay, Cork T12 EWVO Phone: E- Feidhme.annacht na Seirbhfse Slainte Health Service Executive 12/07/2018 Mr. Adam Pernet (Company Secretary), Jacob & Adam Ltd,, S. I No. 117 of 2010: EUROPEAN COMMUNITIES (OFFICIAL CONTROL OF FOODSTUFFS) REGULATIONS 2010 CLOSURE ORDER To: Mr. Adam Pernet, 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 part of the food business identified 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 part of the food business to which the order relates should cease operating as specified in Part 1 of the Schedule. Schedule Part 1 Food business/premises The premises occupied by Mr. Adam Pernet at 2, Church Road, Douglas West, Douglas, Co. Cork and name trading as Totu Douglas This closure order requires Part of the premises be closed Raw meat butcher counter and deli counter area

7 Part 2 Particular reasons for making of Order EC852/2004 Article 5 (1) Hazard analysis and critical control points "Food business operators shall put in place, implement and maintain a permanent procedure or procedures on H.A.C.C.P. principles." Food safety management measures as detailed in the premises food safety plan were not being adhered to and implemented in the raw meat counter and deli counter areas of the premises. The absence of up to date food temperature records to demonstate that food temperatures were monitored during delivery and storage. No food delivery temperatures were monitored on the date of inspection for fresh meat received that day. No fridge and freezer temperatures were monitored on the date of inspection. The absence of calibration certificates/records for the food probe thermometer to demonstrate that it was functioning accurately The absence of staff food hygiene training records for food handlers to verify that they had received food hygiene training commensurate with their work activity. o One food handler had accepted a beef tripe delivery into the premises on the date of inspection which was accompanied by a 'fresh poultry' label. Cleaning schedules and checklists for the raw meat butcher and deli counter area were very limited in detail and no systems were in place for cleaning. There was no effective stock rotation monitoring evident in the food premises. It was noted on the that several portions of cooked meat in the deli serve over unit were being sold on to customers with dates in exceedance of the manfacturers instructions as per original label. Risk; A food business operator must maintain permanent procedures based on HACCP to ensure that food safety hazards in the food business are identified and controlled. Annex II Chapter II (2) "Adequate facilities are to be provided, where necessary,for the cleaning, disinfection and storage of working utensils and equipment. These facilities are to be constructed of corrosion-resistant materials, be easy to clean and have an adequate supply of hot and cold water". The absence of a supply of hot water at the wash up sinks in the deli and raw meat counter areas at the time of inspection. The provision of a single shallow basin sink with a single drainer as wash up facilities in the raw meat counter area. The provision of a single shallow basin sink as wash up facilities in the deli counter area. The provision of inadequate space for scraping, stacking and storing of utensils, cutlery and equipment prior to washing in both the raw meat counter area and the deli counter area.

8 The absence in the deli counter area of a drainage area for the drainage and air drying of utensils, cutlery and equipment post washing. Risk; Dirty working utensils and equipment may not be cleaned and disinfected in the absence of suitable and adequate wash up facilities. Annex II Chapter I (2 c) The layout, design, construction, siting and size off ood premises are to: (c) permit good food hygiene practices, including protection against contamination and, in particular, pest control -The provision of a single basin sink only and twist style taps for use by food handlers working in both the raw meat butcher and the deli counter areas. Risk; The use of a single basin sink with twist style taps for washing hands after handling raw meats and ready to eat foods may result in cross contamination of food handlers hands and protective clothing. Annex II Chapter IX (4) "Adequate procedures are to be in place to control pests". -The absence of a fly electrocuter in the premises and the presence of many flies in the premises particularly in the raw meat counter and deli counter areas. A bluebottle was observed within the raw meat serve over unit and also on the chopping board designated for processing raw meat. Risk; Food may be contaminated by flies. Annex II Chapter 1 (4) ''An adequate number of wash hand basins is to be available, suitably located and designated/or cleaning hands. Washbasins for cleaning hands are to be provided with hot and cold running water, materials for cleaning hands and for hygienic drying". -The absence of running hot water at the designated washbasin for cleaning hands in the butcher/deli counter area at the time of inspection. Risk: Food handlers hands may not be effectively cleaned when no hot water is provided at the wash hand basin which could lead to the contamination of food

9 Annex II Chapter IX (3) "At all stages of production, processing and distribution food is to be protected against contamination likely to render the food unfit/or human consumption, injurious to health or contaminated in such a way that it would be unreasonable to expect it to be consumed in that state". -Chopping boards and utensils for ready to eat foods were coated with food debris and left at ambient temperatures of between 24.5 and degrees Celcius in the deli. The surfaces and utensils were used continuously during the inspection by the food handler in the deli. -An accumulation of cooked meat particles was evident on the cooked meats slicer for a prolonged period of time at ambient temperatures of between 24.5 and degrees Celcius. -Aprons of the same colour were being worn by the food handler working behind the raw meat counter and deli counter. This made differentiation of the aprons for use in the different zones difficult. The two green aprons were stored in close proximity behind the butcher/deli counter areas. Risk: Inadequate cleaning of food contact surfaces and equipment may result in contamination of food products. Inadequate food safety practices may result in food becoming contaminated Annex II Chapter I (1) 1. Food premises are to be kept clean and maintained in good repair and condition. The presence of a defective drainage pipe under the single basin sink in the deli wash up area which was draining into a plastic container stored in the cupboard under the sink. The water in the bucket was stagnant and a foul stench was emanating from the bucket of water and the cupboard area. Risk; The collection of foul water in the food premises may become a source of contamination and attract pests. REG 178/2002 Article 18 (2) 2.Food and feed business operators shall be able to identify any person from whom they have been supplied with a food, a feed, a food-producing animal, or any substance intended to be or expected to be incorporated into a food or feed. To this end, such operators shall have in place systems and procedures which allow for this information to be made available to the competent authorities on demand. As evidenced: - No traceability labels, incoming delivery records or invoices were available for decanted raw meats in the raw meat butcher counter. There was no traceability of product within the premises.

10 Risk; The absence of documentation for raw meats impedes traceability of food products, impedes effective stock rotation and may result in unsafe food being sold to the public. Dated this day: 12/07/2018 Signed: Authorised Officer duly authorised by Health Service Executive for purposes of Regulation 19 of S of Note: Under Regulation 19(5) of S.l 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.