Note
This schedule only covers the areas inspected as they were found at the time of the inspection. It should not be inferred that all hazards and defects within the premises have been identified. The responsibility for complying with legislation lies with the proprietor and your own checks should be carried out as a matter of routine.
This schedule contains contraventions and recommendations. Contraventions are items that must be addressed to ensure your compliance with the above legislation. Recommendations are items I strongly recommend be adopted as good practice although they are not direct requirements in terms of the above regulations. All recommendations appear in italic type. When considering work to deal with contraventions there may be other ways of achieving compliance with the law than those I have suggested. Alternatives may be used provided they are of equivalent effect. If you are in doubt as to the acceptability of alternatives please contact me.
Please note that Regulation 17 of the Food Hygiene (Scotland) Regulations 2006 makes it an offence to contravene or fail to comply with the requirements of EC Regulations 852/2004 and 853/2004. Regulation 4 of the General Food Regulations 2004 makes it an offence to contravene or fail to comply with the requirements of EC Regulations 178/2002.
General
1. All food businesses are now required to have a documented Food Safety Risk Management System in place. At the time of my original visit it was apparent that no such system was in place although you did have some controls in place at the time of my revisit. You have been given a copy of cook safe and I would strongly advise you to fully implement this system (Regulation EC852/2004, Article 5). At the time of my inspection the following missing controls were noted.
a) There were no current temperature records available for examination. ( Last temperature records were July 09) You must ensure your staff regularly monitor and record the various critical controls points you have identified in relation to your operation.
b) Rice was sitting at ambient at a temperature of 40ºC and being hot held within the heated cupboard at a temperature of 50ºC. This can lead to the formation of toxins. You must ensure that rice is either kept at a temperature of over 63 ºC after cooking or cooled and stored in the refrigerator as soon as possible after cooking. Any food which drops below 63ºC whilst being hot held must be reheated to over 82ºC or disposed off.
c) Staff were observed trying to reheat rice in the microwave in a container which was so large it could not rotate within the microwave. This could lead to hot and cold spots within the reheated rice. You must ensure all containers used for reheating within the microwave are of an appropriate size and that you check (using a calibrated probe thermometer) to ensure all reheated foods has reached an internal core temperature of 82ºC.
d) Food was being stored within both the refrigerator and freezer without being properly covered, labelled and dated. You must ensure all food is properly covered, labelled and dated prior to storage.
e) Food spillages were observed in both the walk in chill and the dried good store. You must ensure all food spillages are cleaned up as soon as possible.
2. All areas where food is prepared and stored must be clean and capable of being kept clean. This is to minimise the risk of pests being attracted into your premises and the risk of food being contaminated by dirt. At the time of my visit the areas and items were not cleaned to a standard expected within a food premises.
a) The walls and ceiling in the kitchen, pot store and dry good area.
b) The floor area at the cooker ( particularly at the metal joining strips)
c) The runners in the hot cupboard
d) The door seals on the under counter fridges used as cupboards.
e) The lid of the chest freezer next to the walk in chill
f) The handle of the walk in chill
g) The storage containers in the dry good store.
These must be thoroughly cleaned and thereafter maintained in a clean condition (Regulation 852/2004, Chapter 2, Para 1). (I was pleased to note the majority of these items had been thoroughly cleaned by the time of my revisit on 12th October and trust this improvement will be maintained.) You indicted you were in the process of drawing up a cleaning schedule and I would strongly advise you to do so.
3. The floor covering in the kitchen was damaged. You must renew or repair the floor covering to ensure it presents a sound easy to clean condition. (Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter II Paragraph 1(a)).
4. The back door of the kitchen was open and could provided easy access for pests. This must either be kept closed, or must be fitted with insect-proof screens which can easily be removed for cleaning. (Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter II, para.1(d)).
5. Some filters were missing from their position in the ventilation canopy. Appropriate filters must be installed immediately to reduce nuisance from odours and avoid grease accumulating in inaccessible parts of the ducting. (Regulation (EC) 852/2004 Article 4(2), Annex II, Chapter I Paragraph 5).
6. It was apparent during my inspection that the level of food hygiene awareness amongst your staff was inadequate. You must ensure that all food handlers engaged in your food business are supervised, instructed and/or trained in food hygiene matters to a level commensurate with their work activity. (Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter XII Paragraph 1) I have enclosed a list of people locally who provide food hygiene training.