Serafina Grill

I agree with the inspection results but have since carried out the following improvements:   The establishment has been thoroughly cleaned and procedures are in place to ensure that cleanliness is maintained. The staff have been trained/re-trained/given instructions/are under revised supervisory arrangements. A new management system has been implemented.   Both service fridges have been repaired and a twice daily temperature monitoring system is now in use. The Safer Food Better Business diary, cleaning schedules and opening and closing checks are being completed. Food hygiene training certificates are available for all staff, and staff have been re-instructed on the safe cooking and cooling of rice. Soap and disposable paper towels are provided. The premises, equipment, storage areas and freezers have been thoroughly cleaned and organised. Waste arrangements and gas-cylinder storage have also been corrected.   The conditions found at the time of the inspection were not typical of the normal conditions maintained at the establishment and arose because at the time of the inspection, our food safety procedures, supervision and record keeping were not being followed consistently. We accept the findings and have taken corrective action.   Management has reviewed the procedures and introduced regular checks. Refrigeration temperatures are now recorded twice daily, food safety and cleaning records are maintained, staff training evidence is kept at the premises, and staff have been given further instruction on food hygiene and the safe cooking and cooling of rice. Management will regularly review and sign the records to ensure these improvements are maintained.