A BUFFET restaurant in Southend has been ordered to make urgent improvements after food hygiene inspectors raised concerns.
South Sea Express Cuisine, in Alexandra Street, has been given the lowest possible food hygiene rating - zero - following an inspection by Southend Council.
Inspectors found a number of issues around food safety management, as well as describing cleaning at the restaurant as “unsatisfactory”.
- READ MORE: Buffet restaurant given lowest rating with concerns customers were 'at risk of food poisoning'
Here are some of the shocking findings in the food hygiene report for the restaurant.
Flies spotted around serving area
Flies were noted around the display cabinet in the front servery area.
At the time the report says high risk ready-to-eat foods such as coleslaw, salads, sweet rice and watermelon were uncovered and at risk of contamination.
Staff had 'poor food hygiene knowledge'
The report states when staff were questioned on how they were preparing the raw chicken, staff stated that they were washing the chicken.
Staff should not wash raw meat as this can spread harmful bacteria, according to the report, such as campylobacter and salmonella.
"This indicates poor food hygiene knowledge as thorough cooking will kill any bacteria present on the chicken," the assistant regulatory services officer says.
Concerns customers were "at risk of food poisoning"
The report stated: “At the time of inspection large quantities of rice and egg fried rice were being kept on display within the display cabinet in the front servery area below 63°C.
“At these temperatures any spore forming bacteria such as Bacillus Cereus present may begin to germinate and grow leading to production of toxins.
“This may result in your customers suffering the symptoms of food poisoning.
“Chilled high-risk ready-to-eat foods such as coleslaw and sweet rice were observed being stored in the display unit in the front servery area at 20°C.
“These foods are high-risk and will support the growth of food poisoning bacteria and / or their toxins must be kept at or below 8°C.”
'Unacceptable' allergy management system
It was noted that the restaurant had chosen to provide allergy information verbally to
customers and there were stickers on the display unit in the front serving area informing
customers of this.
When staff were questioned no one on the premises were able to identify whether any of the foods on display contained allergenic substances, the report says, which is "not
acceptable".
'Obstruction' of food hygiene officers
During the inspection staff working in the kitchen walked away from officers and failed
to return upon repeated requests, the report claims.
This meant officers were "unable to ascertain key information into the hygiene practices of the business".
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