/ Home / Your Environment / Environmental Health / Premises Inspection Reports / Premises Inspection Reports / Premises Inspection Reports / 2010 / Premises Inspection Reports / January / Premises Inspection Reports
Premises Inspection Reports
Premises Name:
1st Pizza Direct
Premises Address:
Unit 2, Culloden Shopping Centre, Keppoch Road, Culloden, Inverness, IV2 7LL
Inspection Date:
13 January 2010
Type of Premises:
Takeaway
Type of Inspection:
Food Hygiene
Areas Inspected:
Rear Preparation Area, Front Servery/Prep Area and Staff Toilet
Records/Documents Examined:
Temperature Records
Samples Procured:
None
Details:
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
1.1 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,
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
You need to implement monitoring and recording records. Furthermore you need to develop your House Rules Policies e.g. Personal Hygiene, Pest Control, Stock Control, Cross-Contamination etc. Templates for these are contained in the Cooksafe Document.
At the time of the visit the only documentation available were some fridge /freezer temperatures records.
1.2 The wooden storage shelves in the rear were not suitably sealed and cannot be adequately cleaned or sanitised. You are required to seal the shelves to allow them to be thoroughly cleaned and where necessary disinfected.
Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter V Paragraph 1 (b)
Area:Inverness
Premises Types:Take-away