Chinese takeaway in Offaly closed by HSE over 'risk to public health'

A popular Chinese takeaway in Offaly was served a closure order by the HSE last month after a number of breaches under the European Union (Official Controls in Relation to Food Legislation) Regulations, 2020.

Hayashi, a popular Chinese and Japanese takeaway on JKL street in Edenderry, was served the order on February 7 but appears to have re-opened. The issues were largely around cleanliness, including food encrusted onto kitchen appliances and mould spotted by an inspector on food shelves.

The inspector wrote to the proprietors to say they were issuing the closure order because they were of the opinion that there was a "failure to comply with food legislation."

In their report, the HSE inspector said: "The premises was not maintained in a clean condition or good repair and condition. There was evidence of a lack of adequate and regular cleaning in food rooms. This lack of adequate cleaning in the premise was identified during previous inspections and you have failed again to maintain consistent cleaning standards at your premises. Hot water was not available when I commenced my inspection and was only provided when requested to do so.

"Mould growth was visible on food shelving and on ceilings and walls throughout the rear preparation and storage areas. Ceiling in kitchen was discoloured. Floor throughout was unclean with dirt and grease noted at edging of walls, underneath equipment and tables and behind chest freezers. Dirt was lodged at wall to floor junctions throughout. Walls throughout the preparation areas were splashed with food stains. Cobwebbing evident on upper walls and ceiling in storage areas," they added.

They said "ineffective and infrequent cleaning pose a risk of contamination of foods prepared in the premises and the provision of a food source for pests in the premises and this is a risk to public health."

The inspection also found that "inadequate lighting provided in food store," adding that "insufficient lighting does not allow for thorough cleaning and reading of food labels which pose a risk to contamination of foods and this is a risk to public health."

The inspection also found "there was evidence that articles, fittings and equipment coming into contact with food were not effectively cleaned and disinfected.

"There was evidence that cleaning and disinfection was not taking place at a frequency sufficient to avoid any risk of contamination. Dried food debris was encrusted onto food storage containers and equipment in which food was stored. Chinese cooker was encrusted with food debris and grease."

The inspector noted: "Ineffective and infrequent cleaning of articles and equipment that come into contact with food pose a risk of contamination of foods and this is a risk to public health."

They also uncovered "insufficient evidence to demonstrate adequate food safety controls in the production of sushi. Records for sushi production were not fully up to date and sushi production was not identified in your food safety management system."

The inspection report continued: "Sushi production is an extremely high-risk process because it contains raw fish, which can be contaminated with food poisoning bacteria and parasites. Failure to provide adequate documentation on the process may lead to unsafe food being placed on the market which poses a risk to public health."

Dr Pamela Byrne, Chief Executive, FSAI, said that food safety is a legal requirement and that all food businesses must comply with the law.

“Food safety is not a ‘nice to have’ in a food business. It’s a legal requirement and the law is there to protect consumer health. Consumers have a right to safe food and the food business owner is legally responsible for ensuring that the food they produce is safe to eat. Maintaining a clean premises that is fit for purpose, managing pest control, properly labelling produce and providing traceability information are mandatory legal requirements for all food businesses.

"By neglecting to uphold basic food safety and hygiene standards, a business not only jeopardises the health of its customers, but also risks damaging its own reputation as a trustworthy food business,” said Dr Byrne.

Details of the food businesses served with Enforcement Orders are published on the FSAI’s website. Closure Orders and Improvement Orders will remain listed in the enforcement reports on the 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 from the date the Order was lifted.