FSAI orders Dublin restaurant to stop making duck spring rolls

In Tipperary, Paul Tobin Butchers had 'part of the activities of its establishment ceased', specifically the 'production and processing of all cooked and ready-to-eat food on the premises'. 

A significant build-up of food debris, cobwebs and a "repeat failure to cook duck spring rolls thoroughly" were among the reasons food business across the country were forced to close in September. 

The latest enforcement report from the Food Safety Authority of Ireland (FSAI) was published on Wednesday and showed two businesses were shut down last month for food safety reasons. 

Two businesses were issued with closure orders in September.

In Tipperary, Paul Tobin Butchers had "part of the activities of its establishment ceased", specifically the "production and processing of all cooked and ready-to-eat food on the premises". 

The closure order did not affect the sale of raw meat at the Clonmel-based business. 

In the inspector's report, it noted there was a "poor standard of cleanliness" during the observation. 

"For example: A significant build-up of food debris, spillages and engrained dirt were observed on the floor in the cooked/ready-to-eat foods preparation area," the report said. 

"An accumulation of cobwebs was also observed on the racking below the oven in this area. A significant build-up of food debris was observed beneath the blast chiller. Dust and food debris were observed on top of the blast chiller," the inspector added. 

The premises was served with a closure order on September 5. It was lifted on September 11. 

Duck spring rolls

Meanwhile, in Dublin, Xi'an Street Food had parts of its activities ceased, specifically the cooking of duck spring rolls. 

The inspector noted HACCP procedures were not implemented, especially when it came to the duck spring rolls. 

"There was a repeat failure to cook duck spring rolls thoroughly. During the inspection, it was observed that the core temperature of homemade duck spring rolls displayed uneven heat distribution, resulting in cool pockets in the core of the spring rolls as low as 36C," the report said. 

"Further investigation revealed that when the duck meat was probed, it registered at 56C." 

The inspector also noted that while the cooking times was reviewed by the business since the "non-compliance of inadequate cooking of duck spring rolls" which was initially observed on September 11, "valid cooking time/temperatures have not been demonstrated based on my temperature checks". 

The premises was served with a closure order on September 29, which was then lifted on October 2.