Fish restaurant is reeling again
Hygiene black mark No. 3 for MacCallums of Troon
Health snoops have recorded their dismay after an award- winning seafood restaurant has been found lacking for a THIRD time.
The horrible hat- trick has been awarded to MacCallums of Troon, the foodie haven and Wee Hurrie chippie at the harbour.
It has been caught out by South Ayrshire Council three times in as many years.
The shocking third fail emerged after a visit to the Oyster Bar premises on July 4.
Two council staff made a full inspection, and while not as filthy as previous visits, they stated: “It is concerning that again issues with regard to food safety have been identified within your food business despite advice being given during previous inspections of your premises.”
The business has been given an “improvement required” status and faces a revisit within four weeks.
Quail eggs and black pudding were being stored with ready to eat cheese, posing contamination risk.
Temperature records were not available and a new walk in chill cabinet with the lobster tank room was not designed to allow good hygiene. The floor had dirty sea water on it and the roof of the room was letting in water.
In the potato prep room there was no water supply to the wash hand basin and a piece of haddock deemed “unfit for human consumption.”
Dirty areas included the knife container, fridge seals, shelving and the chopping board rack in the takeaway.
Mould was also seen on the ceiling of the potato prep area. Breaches in food standard regulations included no declaration they were cooking with genetically modified soya.
In 2015 we told how the fish empire was “unmasked as a haven of filth”, with 30 different hygiene breaches including dead crabs on the floor and mouldy fruit and veg.
It was raided shortly after the firm was put into administration by owners James and John MacCallum. Last July insects lay in a fly- killing tray above food equipment, while filth was found in the broken restaurant fridge that stored desserts.
Spoons were left hanging out of ingredients in the fridge, posing the risk of contamination.
High- risk cheeses such as Dunsyre Blue and Crowdie sat alongside unwashed celery and the joins between the floor covering within the restaurant were unable to be cleaned properly.