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.
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.
1. As the operator of a food business you are required to put in place, implement and maintain a permanent food safety management procedure or procedures based on the HACCP principles. The HACCP principles referred to consist of the following:
a) identifying any hazards that must be prevented, eliminated or reduced to acceptable levels, (e.g. the transfer of bacteria from raw to cooked meat, or the presence of foreign material such as glass or plastic in food);
b) identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels (e.g. places where cross-contamination between raw foods and ready-to-eat products may occur, the cooking of raw meat or the use of sanitised equipment);
c) establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards (e.g. the time and temperature required when cooking meat to kill all of the bacteria right through to the middle of the joint or the safe temperature for refrigerated food);
d) establishing and implementing effective monitoring procedures at critical control points;
e) establishing corrective actions when monitoring indicates that a critical control point is not under control (e.g. what to do when monitoring shows that something has gone wrong);
f) establishing procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs (a) to (e) are working effectively; and
g) establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in subparagraphs (a) to (f). When any modification is made in the product, process, or any step, food business operators shall review the procedure and make the necessary changes to it.
Regulation (EC) 852/2004 Article 5 Paragraph 2
I would strongly recommend that you follow the guidance contained in the document CookSafe, issued by the Food Standards Agency Scotland (FSAS), to guide you through compliance issues. Further information on the CookSafe management procedure is available from this service or from the FSAS website - www.food.gov.uk.
I have previously provided a two copies of CookSafe in both Urdu and English, to facilitate you in the development of a food safety management system.
It was very disappointing to note that a food safety management system has not been developed in the past six months. I now require you to prepare a fully documented food safety management system, supported by adequate and appropriate records that verify you are maintaining good food hygiene practices. I require this documentation to be provided when I next visit your premises on 15/03/2010
2. As the operator of a food business you are required to establish documents and records commensurate with the nature and size of your food business to demonstrate the effective application of your food safety management procedure. You must provide this service with evidence of your compliance with this requirement.
Regulation (EC) 852/2004 Article 5 Paragraph 2(g)
Having taken account of the nature and size of your food business I would expect the following documentation to be provided:
• Food Safety Management Procedure/ HACCP
• Training
• Food temperatures (after cooking, when stored chilled, frozen or hot)
• Equipment temperatures
• Cleaning schedules
• Delivery monitoring
• Stock rotation
• Pest control
• Equipment maintenance
Your food safety management procedure/HACCP documents must be kept up-to-date at all times and all documents and records must be retained for an appropriate period, e.g. three months. Food temperatures relate to all cooking operations which include stove top cooking as well as tandoori cooking.
3. A large quantity of cooked rice was left out at room temperature. To prevent toxins forming in the cooked rice, you should either keep it hot (above 63oC) or cool it as quickly as possible and store it in the refrigerator or cool ventilated place prior to being reheated for sale.
Food Hygiene (Scotland) Regulations 2006, Regulation 30, Schedule 4 Paragraph 2
4. During the inspection it was noted that cooked chicken and cooked prawns were being stored at room temperature in the kitchen. These foods are high risk and will support the growth of food poisoning bacteria and must be kept in a refrigerator or cool ventilated place or at a temperature above 63C.
Food Hygiene (Scotland) Regulations 2006, Regulation 30, Schedule 4 Paragraph 2
Rapid cooling can be achieved by reducing the portion size, either by cutting food into smaller pieces or by decanting into several smaller shallow containers [i.e. not using 5 gallon plastic bowls for the purpose of cooling]. You could also cool liquids quickly by placing the container in a water or ice bath and stirring the liquid to bring the temperature down, or use pre-chilled deep metal baking trays to decant hot foods into ensuring the depth of the product does not exceed 5 cm’s..
5. It is recommended that all high risk foods requiring cooking through to the centre should be probed and the temperature monitored. Ten percent of all monitored temperatures taken from all cooked foods across the full spectrum of the menu should be recorded. In all cases however you must ensure that probe thermometers do not contaminate or taint the food being probed. Make sure probes are kept clean and disinfected before use with ready to eat food, otherwise probed food must be discarded. Where antibacterial wipes are used, these must be suitable for use with food.
6. There was no soap (or hygienic hand drying facilities, for example paper towels) at the kitchen wash hand basin. Wash hand basins must be provided with soap (and hygienic hand drying facilities).
Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter I Paragraph 4
7. I recommend you introduce a system of date coding for high-risk foods to ensure stock is rotated and is not used beyond its shelf-life.
8. King prawn was left to thaw at room temperature. This practice encourages the growth of food poisoning bacteria. I recommend you thaw food in covered containers in the refrigerator.
9. The refrigerators AND freezers in the kitchen were dirty. These must be thoroughly cleaned (and disinfected) and maintained in a clean condition.
Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter V Paragraph 1(a)
10. I strongly recommend that you draw up a cleaning schedule. This will help you ensure that all aspects of your operation are covered by:
(a) allocating specific tasks to your staff;
(b) specifying what cleaning materials should be used and the method;
(c) specifying how often items/areas should be cleaned;
(d) specifying any safety precautions for staff.
11. On the day prior to the inspection it was noted through the kitchen window that cooked tandoori chicken was being stored at room temperature in the kitchen. These foods are high risk and will support the growth of food poisoning bacteria and must be kept in a refrigerator or cool ventilated place or at a temperature above 63C.
Food Hygiene (Scotland) Regulations 2006, Regulation 30, Schedule 4 Paragraph 2
Re-visit 15 March 2010 11:30
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.
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.
1. As the operator of a food business you are required to put in place, implement and maintain a permanent food safety management procedure or procedures based on the HACCP principles. The HACCP principles referred to consist of the following:
a) identifying any hazards that must be prevented, eliminated or reduced to acceptable levels, (e.g. the transfer of bacteria from raw to cooked meat, or the presence of foreign material such as glass or plastic in food);
b) identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels (e.g. places where cross-contamination between raw foods and ready-to-eat products may occur, the cooking of raw meat or the use of sanitised equipment);
c) establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards (e.g. the time and temperature required when cooking meat to kill all of the bacteria right through to the middle of the joint or the safe temperature for refrigerated food);
d) establishing and implementing effective monitoring procedures at critical control points;
e) establishing corrective actions when monitoring indicates that a critical control point is not under control (e.g. what to do when monitoring shows that something has gone wrong);
f) establishing procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs (a) to (e) are working effectively; and
g) establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in subparagraphs (a) to (f). When any modification is made in the product, process, or any step, food business operators shall review the procedure and make the necessary changes to it.
Regulation (EC) 852/2004 Article 5 Paragraph 2
This matter has not been satisfactorily resolved and a legal notice accompanies this letter which requires a food safety management system to be developed for the business.
2. As the operator of a food business you are required to establish documents and records commensurate with the nature and size of your food business to demonstrate the effective application of your food safety management procedure. You must provide this service with evidence of your compliance with this requirement.
Regulation (EC) 852/2004 Article 5 Paragraph 2(g)
Having taken account of the nature and size of your food business I would expect the following documentation to be provided:
• Food Safety Management Procedure/ HACCP
• Training
• Food temperatures (after cooking, when stored chilled, frozen or hot)
• Equipment temperatures
• Cleaning schedules
• Delivery monitoring
• Stock rotation
• Pest control
• Equipment maintenance
Your food safety management procedure/HACCP documents must be kept up-to-date at all times and all documents and records must be retained for an appropriate period, e.g. three months. Food temperatures relate to all cooking operations which include stove top cooking as well as tandoori cooking.
Record keeping is poor. Cleaning schedules are signed to attest to the fact that aspects of the premises are cleaned but the walls are still filthy as the consequence of an apparent fire in the kitchen as the smoke damage is evident for all to see yet worryingly the staff who have signed the cleaning schedule to state they have cleaned the walls have not seen these dirty surfaces and have not cleaned them.
3. Rice was left to cool at room temperature in the kitchen for three hours. This slows down the cooling process and presents ideal conditions for food poisoning bacteria to grow. Hot food which is to be cooled before storage or sale must be cooled as quickly as possible before being placed in the refrigerator.
Food Hygiene (Scotland) Regulations 2006, Regulation 30, Schedule 4 Paragraph 2
Rapid cooling can be achieved by reducing the portion size, either by cutting food into smaller pieces or by decanting into several smaller shallow containers [i.e. not using 5 gallon plastic bowls for the purpose of cooling]. You could also cool liquids quickly by placing the container in a water or ice bath and stirring the liquid to bring the temperature down, or use pre-chilled deep metal baking trays to decant hot foods into ensuring the depth of the product does not exceed 5 cm’s.. The product should reach room temperature within no more than 90 minutes.
4. It is recommended that all high risk foods requiring cooking through to the centre should be probed and the temperature monitored. Ten percent of all monitored temperatures taken from all cooked foods across the full spectrum of the menu should be recorded.
5. The freezers in the kitchen were dirty. These must be thoroughly cleaned (and disinfected) and maintained in a clean condition.
Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter V Paragraph 1(a)
6. I strongly recommend that you draw up a cleaning schedule. This will help you ensure that all aspects of your operation are covered by:
(a) allocating specific tasks to your staff;
(b) specifying what cleaning materials should be used and the method;
(c) specifying how often items/areas should be cleaned;
(d) specifying any safety precautions for staff.
The cleaning schedule was not being adhered to yet staff were signing it to state cleaning had been done.
7. The old cardboard boxes within which open ready to eat food was placed are unacceptable. This is the second time I have had to raise this issue with your staff in one calendar month. Cardboard is not readily cleansable or able to be disinfected as necessary. Food grade plastic containers should be provided for the storage of ready to eat food to prevent the contamination of food.
Regulation (EC) No 852/2004 Article 4(2) Annex II Chapter IX Paragraph 3
Three dirty cardboard boxes of poppadoms were disposed of .
8. The wall covering in the kitchen was dirty. The wall covering requires to be thoroughly cleaned and maintained in a clean condition.
Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter I Paragraph 1
9. The ceiling in the kitchen was dirty. The ceiling requires to be thoroughly cleaned and maintained in a clean condition.
Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter I Paragraph 1
10. Dirty wiping cloths were used to clean down and mop up spillages. Cloths must be kept clean, disinfected and replaced regularly.
Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter IX Paragraph 3
11. Clothing worn by food handling staff working in the kitchen was filthy. You must ensure that all persons working in food handling areas wear suitable, clean and appropriate protective clothing.
Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter VIII Paragraph 1
12. The external ventilation exhaust grill was filthy and should be cleaned.
Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter I Paragraph 1
13. The hot cupboard in the kitchen was not clean. The unit requires to be thoroughly cleaned to minimise any risk of contamination of food
Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter V Paragraph 1(a)
14. You are recommended to transfer the use by / best before information from a product decanted out of its original packaging into another container. i.e. spices
15. You are reminded that you are legally required to register your food premises. Please complete and return the registration form as discussed/enclosed.