'Grave danger to public' - Tipperary takeaway closed down after rodent droppings found

A takeaway in Cashel has been served with a closure order under the FSAI Act, 1998, after inspectors found rodent faeces on their premises.

Cashel Curry and Pizza House, located at 41 Main Street Cashel, Tipperary, was served with the closure order on August 17 after the grim discoveries were made.

In a report listed on the Food Safety Authority of Ireland website, the inspector noted that there "is likely to be agave and immediate danger to public health" at the premises due to a number of serious hygiene issues.

They pointed out "a very poor standard of cleaning throughout the kitchen and food storage areas" which is contrary to the FSAI Act.

"The construction of the premises does not permit pest control due to inadequate pest-proofing between the sub-floor area, where rodent faeces were observed, and the dry goods store where open foods were stored and not protected against contamination," the report continued.

It further stated that "pest control records dated 24 April 2023 indicated a potential rodent run and provided advice on pest-proofing.

"However, at the time of this inspection, adequate pest-proofing had not been carried out and there was no record of any pest control visit since 24 April 2023," they added.

Elsewhere but still in Cashel, part of Paddy O'Dwyer Quality Meats was ordered to close under the European Union (Official Controls in Relation to Food Legislation) Regulations, 2020.

The process of cooling down cooked foods such as prepared dinners at the butcher's shop in Unit 3, Upper Friar Street, Cashel, was ordered to be closed due to product not being cooled correctly at a safe temperature.

The inspector said there was a "failure to cool cooked foods as quickly as possible," adding that "various foods from the 'Large Homemade Dinner of the Day' range were on display for sale at potentially unsafe temperatures between: 18.8oC and 31.0oC after the cooling (blast chilling) process was supposed to have finished."

They also noted there was a "failure to implement HACCP based food safety management procedures."

"The food business operator had not implemented the procedures described in the on-site food safety management
system (Safe Catering Pack) in relation to cooling. For example: The most recent temperature monitoring records
for cooking and cooling were dated 19 July 2023," the inspector, who served the order on August 2, added.

The inspector further found that there was "a failure to ensure food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity."

They continued: "Observed practices at the time of the inspection indicated that staff had not been effectively supervised and
instructed and/or trained in food hygiene matters commensurate with their work activity. For example, the staff
member responsible for cooling cooked foods could not demonstrate competence in relation to food cooling
practices."

Commenting on a total of ten closure orders served on food businesses around Ireland in August, Dr Pamela Byrne, Chief Executive, FSAI, said that food businesses must operate strict food safety procedures at all times and that they need to be extra vigilant during periods of warm weather.

“Warmer weather can bring challenges, and both food businesses and staff must be attentive to potential issues, whether this be increased insect activity or issues with temperature controls. Food businesses have a legal requirement to ensure that hot and cold food is prepared with care and then stored appropriately, maintaining the hot or cold chain throughout preparation, storage and point of sale.

“Incidents of flooding were recorded in some of the August Enforcement Orders. These pose a serious threat to public health. Flood water that has entered your food business may have been contaminated with sewage, animal and other waste from drains or surrounding areas. There is then a substantial risk of onward contamination of food, equipment and food contact surfaces with harmful bacteria or even chemicals. Following flooding and the subsequent clean-up operation, it is advisable to speak to your local Environmental Health Officer for more advice before re-opening,” said Dr Byrne.

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.