Chilli Jam Thai Penrith

The defendant company was convicted for 11 separate offences under section 21(1) of the Food Act 2003, for failing to comply with the Food Standards Code, namely:

1. Food Safety Standard 3.2.2 Clause 3(1)(a) fail to ensure that persons undertaking or supervising food handling operations have skills in food safety and food hygiene matters.
2. Food Safety Standard 3.2.2 Clause 6(1)(a) fail to store food in such a way that it is protected from the likelihood of contamination. Raw meat uncovered and stored on the coolroom floor.
3. Food Safety Standard 3.2.2 Clause 6(1)(a) fail to store food in such a way that it is protected from the likelihood of contamination. Chicken wings stored uncovered on shelving in a coolroom not protected from contamination.
4. Food Safety Standard 3.2.2 Clause 17(1)(c) fail to ensure that hand washing facilities are only used for the washing of hands, arms and face. A container of prawns was being stored in the designated hand wash basin.
5. Food Safety Standard 3.2.2 Clause 19(2) fail to maintain fixtures, fittings and equipment to a standard of cleanliness where there is no accumulation of food waste, dirt, grease or other visible matter. Unclean knives were stored above food preparation bench.
6. Food Safety Standard 3.2.2 Clause 19(2) fail to maintain fixtures, fittings and equipment to a standard of cleanliness where there is no accumulation of food waste, dirt, grease or other visible matter. Unclean vent cover in the ceiling.
7. Food Safety Standard 3.2.2 Clause 19(2) fail to maintain fixtures, fittings and equipment to a standard of cleanliness where there is no accumulation of food waste, dirt, grease or other visible matter. Unclean ventilation grill in the ceiling of the food preparation area.
8. Food Safety Standard 3.2.2 Clause 19(2) fail to maintain fixtures, fittings and equipment to a standard of cleanliness where there is no accumulation of food waste, dirt, grease or other visible matter. Unclean PVC piping under the double bowl sink in the food preparation area.
9. Food Safety Standard 3.2.2 Clause 20(1)(b) fail to ensure food contact surfaces of equipment is in a clean and sanitary condition. Unclean and deteriorated chopping boards found throughout the premises.
10. Food Safety Standard 3.2.2 Clause 21(1) fail to maintain food premises, fixtures, fittings and equipment in a good state of repair and working order having regard to their use. Light fittings did not have diffuser covers or protective sleeves in the food preparation area.
11. Food Safety Standard 3.2.3 Clause 10(2)(a) fail to ensure floors are able to be easily and effectively cleaned. Floor tiles damaged.