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 Although you have managed to maintain the standard found at the previous inspection, there is still room for vast improvement within the premises, both regarding the structure and cleanliness of the premises.
Regulation (EC) No 852/2004, Article 4(2), Annex II, Chapter I, Paragraph 1
Documentation
2.1 The completed copy of your “Safer Food Better Business” manual was not available for inspection, including any records that you may have taken (i.e. temperature of cold storage, cooked food etc). These records must be kept on the premises at all times so that they are available for inspection.
Regulation (EC) No 852/2004, Article 5
Bakery
3.1 The freezer lid has come off of its hinges completely, and as a result is starting to frost up due to the lid not sealing properly. This requires to be renewed/repaired. If is cannot be repaired, then the item of equipment should be removed and/or replaced.
Regulation (EC) No 852/2004, Article 4(2), Annex II, Chapter V, Paragraph 1
Please note that this point was brought to your attention at the inspection in June 2009. Failure to attend to this will result in formal action being taken.
3.2 Please ensure that any disused equipment is removed from working areas, as these are just additional items for you to clean.
Kitchen
4.1 The skirting boards behind the mixer are starting to show signs of rot. These require to be replaced. The replacement must be sealed such that they do not allow water penetration and can be cleaned easily.
Regulation (EC) No 852/2004, Article 4(2), Annex II, Chapter II, Paragraph 1
4.2 Some of the crockery had flour debris and grease on them. These require to be cleaned and to be maintained in a clean condition when not in use.
Regulation (EC) No 852/2004, Article 4(2), Annex II, Chapter V, Paragraph 1
4.3 The location of the crockery will be adding to their current state. Please move the crockery to another location, above working height or within a suitable cupboard.
Regulation (EC) No 852/2004, Article 4(2), Annex II, Chapter V, Paragraph 1
4.4 The “Walls” freezer still had food debris around the edge, and in addition on the interior floor. This requires to be cleaned and to be maintained in a clean condition thereafter.
Regulation (EC) No 852/2004, Article 4(2), Annex II, Chapter I, Paragraph 1
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