There was an inadequate food safety management system on site at the time of my visit. You must put in place and implement a documented food safety management system which details how you ensure that the food you produce is safe to eat. You must include all stages of food production and identify the hazards at each stage. You should then determine the control measures required to reduce these hazards. The control measures should be monitored and you should include what corrective action is necessary when something goes wrong. You must ensure that all food handling staff are aware of and trained in the procedures that you put in place. Small businesses may wish to use the Safer Food Better Business pack which can be downloaded from the Food Standards Agency website at https://www.food.gov.uk/business-guidance/safer-food-better-business-for-caterers.

EC Regulation 852/2004 Article 5, Paras 1 and 2 - Action required within 3 months.

FHRS - MANAGEMENT

Your food safety management system was inadequate. You must review your food safety procedures and ensure that all the stages of food production have been covered and all hazards identified with appropriate control measures and monitoring in place.

EC Regulation 852/2004 Article 5, Paras 1 and 2 - Action required within 3 months.

FHRS - MANAGEMENT

The allergen controls in place at the time of my visit were inadequate. You must review your documented food safety management system and ensure the procedures include controls relating to the risk of contamination from allergens. You must ensure that all staff are aware of and trained in these procedures.

EC Regulation 852/2004 Article 5, Paras 1 and 2 - Action required within 3 months

FHRS - MANAGEMENT

There are inadequate delivery monitoring checks in place. You must put in place controls to ensure the food you receive meets your requirements. You should monitor and record these controls.

EC Regulation 852/2004 Article 5, Paras 1 and 2 - Action required within 3 months

FHRS - MANAGEMENT

There are inadequate storage temperature monitoring checks in place. You must put in place controls to ensure that high risk foods are stored below 8°C. I suggest you obtain an independent thermometer for your fridges and regularly monitor and record these temperatures.

EC Regulation 852/2004 Article 5, Paras 1 and 2 - Action required within 3 months

FHRS - MANAGEMENT

There are inadequate checks being carried out to ensure food is thoroughly cooked and safe to eat. You must put in place controls to ensure that food is thoroughly cooked. You should use a food probe thermometer and check that the core temperature reaches at least 75°C for 30 seconds or equivalent. These checks should be recorded.

EC Regulation 852/2004 Article 5, Paras 1 and 2 - Action required within 3 months

FHRS - MANAGEMENT

There are inadequate cooling temperature monitoring checks in place. You must put in place controls to ensure that hot food is cooled as quickly as possible. As a general guide, hot food should not be left to cool at room temperature for longer than 90 minutes and should be below 8°C within a total cooling time of 4 hours. The temperatures and time should be monitored and recorded.

EC Regulation 852/2004 Article 5, Paras 1 and 2 - Action required within 3 months

FHRS - MANAGEMENT

Your monitoring records are not maintained up to date. These records form part of your documented food safety management system and therefore you must ensure that monitoring checks are carried out regularly and that records are maintained up to date.

EC Regulation 852/2004 Article 5, Paras 1 and 2 - Action Required immediately

FHRS - MANAGEMENT

During my visit it became clear that staff were not adequately trained in food hygiene matters. Food handling staff must be adequately supervised and instructed and/or trained. Training must be relevant to the job role. Carry out a review of staff training and ensure that you can demonstrate compliance with the training requirement.

EC Regulation 852/2004, Annex II, Chapter XII, Para 1 - Action Required within 3 months

FHRS - MANAGEMENT

Purchase observations

No actions or observations

There are inadequate delivery monitoring checks being carried out. You should put in place procedures to check incoming stock to ensure that food is within date and there is no damage to the packaging compromising the integrity of the product inside. You should monitor and record these controls.

EC Regulation 852/2004 Article 5, Paras 1 and 2 - Action required within 3 months.

FHRS - MANAGEMENT

Food was found beyond the use by date. You must implement a system to ensure that high risk food is not used beyond the date after which it may become unsafe. Food must never be used past the manufacturers use by date and you should follow any manufactures recommendations on storage. You must follow your food safety management system with regard to shelf life of food made on site.

EC Regulation 852/2004 Article 5, Paras 1 and 2 - Action required immediately.

FHRS - MANAGEMENT

Raw food was stored above ready to eat food items. This may result in cross contamination. Raw food must be stored below or away from ready to eat food items.

EC Regulation 852/2004 Annex II, Chapter IX, Para 3 – Action required immediately.

FHRS - HYGIENE

Chilled storage at the time of the inspection was found to be above legal temperature limits. High risk food must be stored at or below 8°C. You must carry out regular checks of your chiller(s) to ensure that the food is maintained below this temperature.

The Food Safety and Hygiene (England) Regulations 2013 –Action required immediately.

FHRS - HYGIENE

There was no hot water at the hand wash basin. Hand wash basins must be provided with hot and cold running water.

EC Regulation 852/2004 Annex II, Chapter I, Para 4 –Action required immediately.

FHRS - STRUCTURE

There was no soap available at the hand wash basin. Hand wash basins must be provided with soap for cleaning hands.

EC Regulation 852/2004 Annex II, Chapter I, Para 4 –Action required immediately.

FHRS - HYGIENE

There was no towel at the hand wash basin. Hand wash basins must be provided with a hygienic method for drying hands.

EC Regulation 852/2004 Annex II, Chapter I, Para 4 –Action required immediately.

FHRS - HYGIENE

I did not observe food handlers washing their hands. Staff must be reminded of the importance of regular hand washing. This is especially important after using the toilet, handling raw foods, rubbish or money, after taking a break and before handling ready to eat food items.

EC Regulation 852/2004 Annex II, Chapter VIII, Para 1 – Action required immediately.

FHRS - HYGIENE

Food handling staff were not wearing appropriate overclothing. Staff must wear suitable clean protective clothing.

EC Regulation 852/2004 Annex II, Chapter VIII, Para 1 – Action required immediately.

FHRS - HYGIENE

I was concerned that there was a risk of cross contamination of ready to eat food during food preparation. You must put in place measures to control the risk of cross contamination when preparing food. You should designate separate areas, equipment, staff or time separation with effective cleaning between food products.

EC Regulation 852/2004 Annex II, Chapter VIII, Para 3 – Action required immediately.

FHRS - HYGIENE

The layout and design of the premises as currently operated does not allow proper and easy maintenance, cleaning or adequate working space for staff to carry out food preparation hygienically. You should review the equipment/space available to ensure the safe production of food.

EC Regulation 852/2004 Annex II, Chapter I, Para 2 – Action required immediately.

FHRS - STRUCTURE

There was no disinfectant available at the time of the visit. You must obtain a disinfectant cleaner to clean and disinfect surfaces and equipment, especially those that come into contact with food. This product must meet the requirements of BS EN 1276 or BS EN 13697.

EC Regulation 852/2004 Annex II, Chapter II, Para 2 – Action required immediately.

FHRS - STRUCTURE

You should follow a two stage cleaning process on food contact surfaces and equipment. First clean using hot soapy water, then use a disinfectant. Wipe down the surface using a clean cloth and ensure that you follow the manufacturers instructions with regards to contact time for the disinfectant.

EC Regulation 852/2004 Annex II, Chapter II, Para 2 – Action required immediately.

FHRS - STRUCTURE

Your infection control policy was inadequate. You must put in place an infection control policy for staff. Food handlers with food poisoning type symptoms must not handle food until they are free of symptoms for at least 48 hours.

EC Regulation 852/2004 Article 5, Paras 1 and 2 - Action required within 3 months.

FHRS - MANAGEMENT

You must ensure that food is thoroughly cooked and safe to eat. Review your food safety procedures and ensure that adequate cooking procedures are in place. This could include the use of a food probe thermometer. As a general guide, high risk food should be cooked to a core temperature of at least 75°C for 30 seconds.

EC Regulation 852/2004 Article 5, Paras 1 and 2 - Action required immediately.

FHRS - MANAGEMENT

The probe thermometer was not working and therefore staff were unable to demonstrate that high risk foods were being cooked to a safe temperature. You must repair or replace the probe thermometer so that you can check the core temperature of cooked food.

EC Regulation 852/2004 Article 5, Paras 1 and 2 - Action required immediately.

FHRS - MANAGEMENT

There was inadequate cleaning/disinfection of the food probe thermometer(s). You must ensure that you clean and disinfect the food probe thermometer before use. I recommend that you use food-safe disinfectant probe wipes for this purpose.

EC Regulation 852/2004 Annex II, Chapter II, Para 2 – Action required immediately.

FHRS - MANAGEMENT

During discussions with staff it become clear that they were unaware of the safe cooking times for high risk food items. Food handling staff must be adequately supervised and instructed and/or trained. Training must be relevant to the job role. Cooked food should reach a core temperature of at least 75°C for 30 seconds or an equivalent time temperature combination.

EC Regulation 852/2004, Annex II, Chapter XII, Para 1 – Action required immediately.

FHRS - MANAGEMENT

Food handling staff were not following a safe procedure with regard to cooling down of food. You must ensure that food is cooled as quickly as possible. As a general guide, hot food should not be left to cool at room temperature for longer than 90 minutes, and should be below 8°C within a total cooling time of 4 hours. The temperatures and time should be monitored and recorded.

EC Regulation 852/2004, Annex II, Chapter IX, Para 6 – Action required immediately.

FHRS - HYGIENE

Food was held or displayed out of temperature control. Hot food should be held above 63°C. It can be held out of temperature control for a one off period of up to 2 hours, after which time it must be reheated or disposed of. Cold food should be held below 8°C and can be held out of temperature control for a one off period of up to 4 hour,s after which time it should be cooled to below 8°C or disposed of.

The Food Safety and Hygiene (England) Regulations 2013, Schedule 4 – Action required immediately.

FHRS - HYGIENE

There were inadequate pest control procedures in place. You must implement regular monitoring checks and these should be recorded.

EC Regulation 852/2004, Annex II, Chapter IX, Para 4 – Action required within 3 months.

FHRS - STRUCTURE

The premises was not effectively pest proofed. You must pest proof the premises and fill or cover any gaps or holes to ensure that pests cannot gain entry to food areas.

EC Regulation 852/2004, Annex II, Chapter I, Para 2 – Action required within 3 months.

FHRS - STRUCTURE

There were inadequate systems in place to prevent flies from entering the premises. Review your pest control procedures, ensuring that flying insects are controlled. Measures could include keeping all doors and windows closed or installing insect proof screens at openable windows which can be easily removed for cleaning.

EC Regulation 852/2004, Annex II, Chapter I, Para 2 – Action required within 3 months.

FHRS - STRUCTURE

There were flies seen in the food handling areas. You should put in place controls to prevent flies from contaminating food. I recommend you keep food covered and install an electronic fly killer. This should be located away from any food preparation surfaces or light sources.

EC Regulation 852/2004, Annex II, Chapter I, Para 2 – Action required within 3 months.

FHRS - STRUCTURE

There was inadequate storage of waste in the food areas. Provide and maintain suitable refuse containers. They should be fitted with close fitting lids to prevent access to flies and reduce unwanted smells.

EC Regulation 852/2004 Annex II, Chapter VI, Para 2 – Action Required within 1 week.

FHRS - STRUCTURE

There was an accumulation of waste at the premises. You must not allow waste to accumulate as this can attract vermin to the property. Ensure all waste is removed and properly disposed of.

EC Regulation 852/2004 Annex II, Chapter VI, Para 3 – Action Required immediately.

FHRS - STRUCTURE

The lighting in food handling areas was inadequate. Food premises are to have adequate natural and/or artificial lighting to enable effective cleaning and safe food handling practices. You must improve the lighting in the following areas:

[Light List]

EC Regulation 852/2004 Annex II, Chapter I, Para 7 – Action required within 3 months.

FHRS - STRUCTURE

The ventilation system was inadequate. There must be suitable and sufficient means of natural or mechanical ventilation. The filters must be accessible and easy to clean. Improve the ventilation in the following areas:

[Ventilation List]

EC Regulation 852/2004 Annex II, Chapter I, Para 5 – Action required within 3 months.

FHRS - STRUCTURE

The following food contact surfaces and equipment were dirty and must be cleaned, disinfected and maintained in a clean condition:

[Surfaces List]

EC Regulation 852/2004 Annex II, Chapter V, Para 1 – Action required within 3 months.

FHRS - STRUCTURE

The following areas were dirty and must be cleaned and maintained in a clean condition:

[Cleaning List]

EC Regulation 852/2004 Annex II, Chapter I, Para 1 – Action required within 1 week.

FHRS - STRUCTURE

You must carry out works to improve the structure at the premises. The following areas of damage were noted:

[Works List]

EC Regulation 852/2004 Annex II, Chapter II, Para 1 – Action required within 3 months.

FHRS - STRUCTURE