Feidhmeannacht na Seirbhfse Slainte Health Service Executi\'e

Mr Muhammad Rizwan Azam, Unit 20 Cherry Orchard Industrial Estate Ballyfermot Road Ballyfermot Dublin 10.

09/03/2018

Environmental Health Officers Service, 4th Floor Chamber House Chamber Square,

Tallaght, Dublin 24

Phone: E-Mail:

FOOD SAFETY AUTHORITY OF IRELAND ACT, 1998 CLOSURE ORDER

To: Mr Muhammad Rizwan Naeem Azam, Unit 20 Cherry Orchard Industrial Estate, Ballyfermot Road, Ballyfermot, Dublin 10.

I, , being an authorised officer of the Health Service Executive under the Food Safety Authority of Ireland Act, 1998 ("the Act"), and in exercise of the powers conferred on me by Section 53 of the Act, hereby direct that the premises 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 or is likely to be a grave and immediate danger to public health at, in or on the said premises for the particular reasons set out in Part 2 of the Schedule.

Schedule

Part 1 Premises

The premises occupied by Mr Muhammad Rizwan Naeem Azam, Hab Foods Limited trading as Haji Baba at , Unit 20 Cherry Orchard Industrial Estate, Ballyfermot Road, Ballyfermot, Dublin 10.

Part of the premises be closed

The black container unit located adjacent to the main building

Part 2 Particular reasons for making of Order

Regulation 852/2004, Annex II, Chapter I.I.Food premises are to be kept clean and maintained in good repair and condition.

The structure of the unit in which meat preparation was taking place and staff sanitary accommodation located within the container were found to be in a very dirty condition:

• The walls were extensively coated in large quantities of dried on blood splatters. This was particularly evident on the walls behind the preparation tables. Cardboard which had been taped to the walls to absorb the blood was extensively coated in dried on blood. The blood had dripped the full length of the wall and had become ingrained on the wall.

• The floor surface located throughout the ensure container was in a very dirty condition, this was particularly evident under the preparation tables which had large quantities of dried on mincemeat, and an accumulation of dried on blood which had dripped down the wall surfaces.

• The touch points throughout the meat preparation unit, plugs, sockets, taps, door handles and other items likely to come into contact with food directly and indirectly were in a very dirty condition. These items were engrained in dried on food debris, aged blood and dirt.

• The fixtures and fittings of the staff sanitary accommodation was in a very dirty condition. It was evident that it had not been cleaned for a considerable amount of time. There was a large build up of black dried on dirt on the wash hand basin. There was a large amount of dried on excrement on the toilet bowl and rims which was not provided with a toilet seat.

There was insufficient cleaning chemicals on site to effectively clean and disinfect the food contact equipment and surfaces within the food premises.

The very poor standard of basis hygiene and cleanliness observed posed a risk of contamination to food prepared on the premises.

Regulation 852/2004 Annex II, Chapter V 1.(a) All articles, fittings and equipment with which food comes into contact are to be effectively cleaned and, where necessary, disinfected. Cleaning and disinfection are to take place at frequency sufficient to avoid any risk of contamination

• The mincing machine on site was found to be in a very dirty condition. There was a large amount of aged mince meat still located in the mincer head and blade. This mince had been in the mincer head for 4 days and had not been cleaned since being last in use.

• Knives present in the premises which had been used and not cleaned were coated with dried on blood and food debris.

• The external and internal surfaces of the vacuum packing machine were in a very dirty condition. There was dried on food debris and extensive dried on blood splatters on the surfaces and rims of the vaccum packing machine.

Food contact equipment which had not been effectively cleaned posed a risk of contamination to food being prepared on the premises.

Regulation 852/2004, Annex II Chapter 1.4 An adequate number of washbasins is to be

available, suitably located and designated for cleaning hands. Washbasins for cleaning hands are to be provided with hot and cold running water, materials for cleaning hands and for hygienic drying. Where necessary, the facilities for washing food are to be seperate from hand-washing facility.

• There was no wash hand basin or hand drying facilities provided for the purposes of hygienically washing and drying hands.

The lack of hand washing facilities, posed a risk of direct contamination of food with pathogenic bacteria via poor hand hygiene.

Regulation 852/2004, Annex II Chapter 11.2 An Adequate facilities are to be provided, where necessary, for the cleaning, disinfecting 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.

• There was no hot water supplied to the equipment sink for the purpose of washing equipment.

Food contact equipment which had not been effectively cleaned posed a risk of contamination to food being prepared on the premises.

Regulation 852/2004 Chapter XII Food business operators are to ensure:

1. that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity;

• It was apparent from inspection that the level of food hygiene awareness by management was inadequate. Food handlers engaged in the food business were not supervised, instructed and /or trained in food hygiene matters commensurate with the food business. Management demonstrated very poor knowledge of basic food hygiene practises, including the correct cleaning and disinfection requirements of food contact equipment, fitness to work responsibilities, temperature control requirements and traceability requirements.

The complete lack of basic food hygiene awareness by management and food handlers lead to a serious risk of food being contaminated with pathogenic bacteria, likely to render the food unfit for human consumption, injurious to health or contaminated in such a way that would be unreasonable to expect it to be consumed in that state.

Dated this day: 09/03/2018

Signed:

Authorised Officer duly authorised by Health Service Executive for purposes of Section 53 of the Food Safety Authority of Ireland Act, 1998.

Note: Under Section 53(5) of the Food Safety Authority of Ireland Act, 1998, a person who is aggrieved by a Closure Order may, within the period of seven days beginning 011 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 Section 53(6) of the Food Safety Authority of Ireland Act, 1998 a person who appeals against a closure order or who applies for a direction suspending the application of the closure order

under subsection ( 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.