Closure of establishments in Cascais
In a recent operation, an unspecified authority conducted an inspection to verify compliance with legal licensing, hygiene, and food safety requirements for food and beverage establishments. The inspection resulted in the discovery of several violations and seizures, affecting eight kilos of meat and twenty-two litres of sauces.
Seven economic operators were inspected during the operation, and the main violations discovered were failures in the operator's duties and non-compliance with general and specific hygiene requirements. As a consequence, the inspection led to the immediate suspension of activities for four economic operators.
Common violations found during inspections of food and beverage establishments, particularly related to hygiene and food safety, include improper food storage and handling, inadequate sanitization, health of food workers, and failing to maintain clean and safe facilities.
Improper date marking of Time/Temperature Control for Safety (TCS) foods can lead to misuse of potentially hazardous foods. Incorrect storage practices, such as raw poultry stored above other raw meats, can cause cross-contamination risks, necessitating a proper hierarchy of food storage to prevent this.
Poor utensil storage, like storing utensils with handles down rather than up, can contaminate the parts that contact food. Employee health issues, including failure to report or control communicable diseases and not following restrictions for ill workers to avoid contamination risk, were also found to be common violations.
Chemical usage violations and water or plumbing issues, which compromise the sanitation and safety of the food service environment, were also discovered during the inspection. Obtaining food from non-approved sources compromises safety and compliance with food regulations.
Health departments categorize violations by risk level. High-risk (critical or "red") violations directly contribute to foodborne illness, while lower-risk (non-critical or "blue") violations are about general maintenance and administrative issues. Facilities need to promptly correct these issues to maintain compliance and receive passing inspection grades.
Facility maintenance issues like cracked caulking or debris buildup that can harbor bacteria and general hygiene lapses, inadequate cleaning, and insufficient temperature control for cooked or ready-to-eat foods are also common reasons for violation points and downgrades in inspection grades.
It is essential for food and beverage establishments to prioritise hygiene and food safety to protect the public's health and maintain their operations. By correcting violations and ensuring compliance with legal requirements, these establishments can ensure a safe and clean environment for their customers.
- The unspecified authority also discovered that several food and beverage establishments had violations in health-and-wellness, particularly in improper food storage, as well as inadequate sanitization.
- During the operation, failure to maintain clean and safe facilities was observed, which could affect not only food safety but also the overall lifestyle and food-and-drink experience of customers.
- In addition to health-and-wellness and food safety violations, the inspection also identified issues related to fitness-and-exercise, such as improper chemical usage and water or plumbing problems, which can compromise the entire health-and-wellness environment of the establishments.
