fmc inspection report

Food Monitoring Committee

CE&LC, IIT Kharagpur

A brief report on

inspection of Food Outlets

2012-2013

PREFACE IIT Kharagpur stands for its regional diversity, the food in the campus too speaks of its vivacious

taste. To satisfy different tastes, there are various in-house eateries. With plethora of restaurants,

there comes the need of a body that keeps a stringent check on the food being served. FMC comes

into play via a set of activities namely raids, feedback through net & person, suggestion box &

complaint registers available at eating destinations etc.

Under the guidance of Dr. B. Sahoo FMC carried out its first raid programme of this

academic session on 11th September 2012. The raid focused on several parameters which

underwent detailed analysis and these have been included in the report.

It was an eye-opener that came up with appreciation & challenges. Few places were found

to be improvised as a result of past attempts of FMC, however some were still rigid to changes.

This report includes comparative & statistical analysis along with mandatory as well as optional

suggestions for individual food outlets.

The report comes with recommendations & it is anticipated that its implementation will lead

to enhancement of the quality & hygiene of food in the campus.

HERITAGE

Background: Uses Dalda. Price should be a little more reasonable. (Still the same). Overall ambience is good. (Improved and well maintained).

Observations during the present inspection (Dated- 11/09/2012): (Also refer pictures below)

Sl. no. PARAMETERS RANKING OUT OF 10 (10 BEING THE BEST)

1 Overall Ambience 8.2

2 Quality of water served 8.4

3 Water used for cooking* 5

4 Kitchen hygiene 6.8

5 Separation between veg. and non-veg. 8.6

6 Quality and freshness of raw material 7.6

7 Standard of brands of raw material 8.4

8 Dressing of cooks and waiters 7.4

9 Prices 6.8

10 Wash basin/Wash room facilities 7.6

11 Cleanliness of utensils 7.2

12 Owners behaviour 8.2

13 Staff behaviour 8

*Red marked parameters are those which require immediate attention, taking 6 as the satisfactory ranking.

One Aqua-guard and Cooler installed. Purified water is used for drinking, but not for cooking purposes. Installed Fire extinguishers and cameras. Brands of raw materials used meet the standards. Good separation of Veg. And Non-veg. Items. Use of cheap non-edible synthetic colour, nearing expiry. Laundry detergents found to be in use for washing utensils. Expired items found in store. Cooked items left uncovered.

SUGGESTIONS: Mandatory

Stop using non-edible synthetic colours. Use Dish-wash powders or liquids. Disposal of expired items.

Optional

Promote paper carry bags for parcel packaging.

VEGIES

Background:

Commercial cylinder was found in use. Overall ambience is very nice. (Can be improved). Aqua-guard was not working on that day.



1 Overall Ambience 7


3 Water used for cooking* 4.6


5 Separation between veg. and non-veg. NA


7 Standard of brands of raw material 7

8 Dressing of cooks and waiters* 5.8

9 Prices* 5.6

10 Wash basin/Wash room facilities 6



13 Staff behaviour 7.8


Water used for cooking is not purified. 2 Hooded Chimneys installed. Frozen vegetables observed to be used in cooking. Non availability of liquid soap at wash basin for customers. Stove burners still in use. Fire extinguishers unavailable. Laundry detergents found to be in use for washing utensils. Child labour observed. Absence of complaint register.


Stop using non-edible synthetic colours. Use Dish-wash powders or liquids. Follow the list of brands of raw materials suggested.

Optional

Cleanliness can be improved. Pest control suggested.

EGGIES



1 Overall Ambience* 4.75

2 Quality of water served* 1.5


4 Kitchen hygiene* 4.5

5 Separation between veg. and non-veg.* 1.25

6 Quality and freshness of raw material* 5.5



9 Prices* 2.5

10 Wash basin/Wash room facilities* 4.5

11 Cleanliness of utensils* 4.25

12 Owners behaviour* 5

13 Staff behaviour* 5.5


Water purifier not available, use of un-purified tap water for both drinking and cooking purposes.

Use of unbranded Dalda, sauces noticed. Overpriced. Mosquito repellents kept beside food articles in the store. No separation on veg. and non-veg. food observed. Unbranded washing powder. Child labour observed. No lighting in the sitting and washing areas.

Absence of complaint register.


Use Dish-wash powders or liquids. Provide liquid soap hand wash facility for customers. Dust bins should not be placed in close proximity to the cooking area. Fire extinguishers must be installed. Use refined oil instead of Dalda. Pest control recommended. Follow the list of brands of raw materials suggested.

Optional The ambience can be improved.

HOT BITE

Background: All the garbage is deposited at the backside. (Still the same). Unhygienic kitchen. (Still the same). Dalda is used. (Not found during inspection). Insects in food. (Insects found in raw materials). Workers are very shabbily dressed. (Still the same). Cats/Dogs lick used utensils. (Still the same).









7 Standard of brands of raw material* 3.1


9 Prices* 3.2



12 Owners behaviour* 3

13 Staff behaviour* 5


Poor kitchen construction Extremely unhygienic kitchen, dustbins kept in proximity to cooked items No water purifier installed, use of impure water for cooking & drinking Use of non-edible industrial colours Unbranded and sub-standard brands of masalas & spices used No separation for veg. & non-veg. items No washbasin for customers Reuse of dirty water and laundry detergents for washing utensils. Rotten vegetables & poor quality of paneer used Poor electrical wiring , no fire safety measures Kitchen is also used as living area, with clothes etc lying around. Very highly priced food. Absence of complaint register.


Cancellation of license. Stop usage of industrial colors with immediate effect. Biweekly Inspection till cancellation of licence. Usage of Branded masala, paneer and fresh vegetables. Proper waste management and disposal system.

TIKKA Background:

Aqua-guard was not in use. (Have one Aquaguard installed). Staff behavior wasnt co-operative. (Improved). Drinking water was very dirty. (Not satisfactory). Cleaning area is itself unclean. (Not satisfactory). Veg. and Non-veg. cooked on same tawa. (Still the same). Cooking oil is re-used. (Still the same). No soap for washing hand. (Still the same).




2 Quality of water served 6





7 Standard of brands of raw material* 3.4


9 Prices 6.8






Unbranded raw materials ( sauces, salts, masalas etc.) No separation for veg & non veg items Improper waste disposal Unavailability of detergent for washing utensils More water purifiers required, use of impure water for cooking purpose. No liquid soap for hand washing near Wash Basin. Cooked items are left uncovered. Improper dressing of workers and cooks. Exhaust fan required in cooking area. Clothes lying near cooking area. Absence of complaint register.


Separations between Veg. and Non-Veg. cooking Tawa. Cover the cooked food. One more Aquaguard is required. Liquid dish washer for Utensil cleaning. Maintain Complaint register. Exhaust Fan/Chimney in Kitchen. Proper Waste disposal and management system. Provide liquid hand wash for customers.

Optional

Proper dressing of workers.(Since tikka is central eating place)

SAHARA

Background:

Drinking water was taken from a tap near the drainage and stored in shabby drums kept near the drainage which was highly unhygienic. (DRINKING WATER quality is still not satisfactory)

There was no veg. non-veg. separation. (Same practice continued) Food was found uncovered. (Covered with newspapers this time) No soap or towels were provided at the wash-basin. Inferior quality of raw materials, including salt. (Still a matter of concern)








6 Quality and freshness of raw material* 5



9 Prices 7


11 Cleanliness of utensils 7




Overall ambience is okay.

Recommended brands were not used.

Drinking water was stored in a tank, with only one aqua guard to purify, off at the time of

inspection, and served. Tap water was used to cook stored in shabby drums.

No fire safety norms were followed.

Laundry detergents found to be in use for washing utensils.

No proper separation for veg and non-veg materials.


Ensure better quality of drinking water.

Stop using non-edible synthetic colors.

Ensure recommended branded food materials for cooking.

Use Dish wash powders or liquids.

Proper separation between veg. and non-veg. materials should be ensured.

Optional


Fire safety norms should be followed.

BILLOOS

Background:

Ambience of the restaurant was found fairly fine enough. (Bit improved but not up to the mark).

Lighting was insufficient in the dining area. (Continued this year as well) Tap water was served. (Continued this year as well)






4 Kitchen hygiene 6





9 Prices 6.5

10 Wash basin/Wash room facilities 7


12 Owners behaviour 7



Overall ambience has improved but inefficient lighting is still a problem.

Infrastructure is under construction, water logging at places cause mosquito breeding and

unhealthy environment there.

No water filter was found; still tap water was used to serve and cooking.

Store room was very unhygienic and dark, flour was kept uncovered.


Laundry detergents found to be in use for washing utensils.


Pest control should be done on regular basis; Bleaching powder should be used to maintain

drainage and hygiene.

Water purifier should be installed immediately.

Stop using non-edible synthetic colours.


Storage area should be well maintained.

Optional


Price should be regulated.

Fire safety norms should be followed.

DREAMLAND

Background:

Food was lying totally uncovered. (Still the same situation was found). Veg. and non-veg. were kept in separate utensils but close to each other. (Things are not improved;

even Fridge was kept in unhygienic condition with raw veg. & non-veg. items together) Claims to clean kitchen once a week, but cobwebs and oil-stains found in abundance. (Still the same

situation was found). Poor exhaust system inside the kitchen leading to deposits of oil on the walls in the cooking area.

(Still the same) Aqua guard is used. (Maintained well but tap water was used for cooking).


Sl no. PARAMETERS RANKING OUT OF 10 (10 BEING THE BEST)








8 Dressing of cooks and waiters 7.5

9 Prices 6



12 Owners behaviour 7



Overall ambience is good.

Proper masala & salt brand were present.

Purified water is used for drinking but still tap water was used to cook.


The overall cleanliness has deteriorated.

Poor washing facilities for utensils i.e. reuse of dirty water. Laundry detergents found to be

in use for washing utensils.

No separation for veg. and non-veg. materials. Cooked items are left uncovered.


Stop using non-edible synthetic colours.

Ensure recommended branded food materials for cooking.


Garbage disposal area should be well maintained and be well separated from cooking area.

Proper separation between veg. and non-veg. materials should be ensured.

Optional Promote paper carry bags for parcel packaging. Fire safety norms should be followed.

SUPER DUPER






4 Kitchen hygiene* 5




8 Dressing of cooks and waiters 6

9 Prices 6.6






Observations : The surroundings were not clean. Space constraint in kitchen. No water purifier installed. Child labour exists. Only one wash basin available for customers. No proper dress-code for workers.

SUGGESTIONS: Mandatory:

Water purifier must be installed. Include a wash area. Cleaning area must be proper. Abolish use of synthetic food colors.

COMPARATIVE STUDY

Out of 9 eateries inspected, only Heritage, Veggies, Dreamland and Sahara can be rated above average (>6 out of 10), others are below par and needs serious improvisations as recommended (refer graph below).

fmc inspection report

Documents

quality of water

quality hygiene of food

overall ambience

freshness of raw material

inspection of food outlets

brands of raw materials

individual food outlets

nonedible synthetic