Charnwood Food Safety Partial Inspection ver 1.5

• Trade as / Town

• Conducted on

  Date

• Officer

  Select Donna Shaw Stuart Adkins Denise Ingram-Hall Victoria Spanovic Nadine Buckland Alison Whitmore

  • Donna Shaw
  • Stuart Adkins
  • Denise Ingram-Hall
  • Victoria Spanovic
  • Nadine Buckland
  • Alison Whitmore
• Premises Address
  Address

• Premises Telephone Number

• Mobile number

• Email address

Premises Details

• Description of business

  Select Primary Producer Manufacturer / Packer Importer / Exporter Distributor / Transporter Supermarket / Hypermarket Small Retailer Restaurant / Cafe / Canteen Hotel / Guesthouse Pub / Club Take Away Caring Premises School / College Mobile Food Unit Restaurants & Caterers other

  • Primary Producer
  • Manufacturer / Packer
  • Importer / Exporter
  • Distributor / Transporter
  • Supermarket / Hypermarket
  • Small Retailer
  • Restaurant / Cafe / Canteen
  • Hotel / Guesthouse
  • Pub / Club
  • Take Away
  • Caring Premises
  • School / College
  • Mobile Food Unit
  • Restaurants & Caterers other

• Opening times

• Responsible for structure

  Yes

  No

  N/A
• Head Office
  Address

• Ownership

  Owned

  Leased

• Food Hazards / Significant Risks

  Select Vacuum Packing Sous Vide Lightly Cooked Foods MAP Open Raw Open RTE Low risk foods High risk wrapped

  • Vacuum Packing
  • Sous Vide
  • Lightly Cooked Foods
  • MAP
  • Open Raw
  • Open RTE
  • Low risk foods
  • High risk wrapped

• Other Food Types

Staff / Customers Details

• Proprietor

• First Language

  Select Chinese English Bengali Polish Punjabi Urdu Arabic Turkish Mandarin

  • Chinese
  • English
  • Bengali
  • Polish
  • Punjabi
  • Urdu
  • Arabic
  • Turkish
  • Mandarin

• Interviewed

• Manager

• Interviewed

• Number of staff

  Select 0-10 10-20 20-50 50 +

  • 0-10
  • 10-20
  • 20-50
  • 50 +

• Staff Interviewed

• Number of customers

  Select <20 20-50 50-100 200-300 500+

  • <20
  • 20-50
  • 50-100
  • 200-300
  • 500+

• Vulnerable Groups

  Select Hospital Nursery Elderly None

  • Hospital
  • Nursery
  • Elderly
  • None

• Outstanding issues

• Previous schedule

  Media

• File checked

• Was the premises broadly compliant and a C or D rating at previous intervention

  Yes

  No

  N/A

• IF NO THEN CARRY OUT FULL INSPECTION

• Did previous officer recommend partial inspection

  Yes

  No

  N/A

• Current registration

  Yes

  No

  N/A

• Date of latest registration

• Civica checked

• Previous risk rating

  Select A B C D E Unrated

  • A
  • B
  • C
  • D
  • E
  • Unrated

• Previous FHRS

  0/1

  2

  3

  4

  5

Areas covered for inspection

• Temperature Control

• Cross Contamination

• Cleaning / Cloths

• Cooking

• HACCP/ Documentation

• Training / Hand Washing

• Rooms / Layout

• Structure and Equipment

Fridges and Freezers (Limited check)

• Fridges

Fridge

• Location / Condition

• Picture

  Media

• Is the unit running at right temperature

  Yes

  No

  N/A

• Freezers

Freezer

• Location / Condition

• Picture

  Media

• Is the unit running at right temperature

  Yes

  No

  N/A

• Chilled bed / Display

Chilled Bed / Display

• Location / Condition

• Picture

  Media

• Is the unit running at right temperature

  Yes

  No

  N/A

• Temperature monitoring equipment

  Select Probe Display Gauge IR None Food substitute

  • Probe
  • Display
  • Gauge
  • IR
  • None
  • Food substitute

Preparation Areas

• Is there adequate separation of raw and cooked preparation

  Yes

  No

  N/A

• Details of separation

  Select Separate work surfaces Separate equipment inc utensils / boards Time separation Cleaning & Disinfection between activity Separate staff Adequate no of sinks food prep/washing Separation raw / cooked fridges Separate fridges

  • Separate work surfaces
  • Separate equipment inc utensils / boards
  • Time separation
  • Cleaning & Disinfection between activity
  • Separate staff
  • Adequate no of sinks food prep/washing
  • Separation raw / cooked fridges
  • Separate fridges

Cleaning

• 2 stage cleaning and disinfection in place

  Yes

  No

  N/A

• Is there a cleaning schedule on site

  Yes

  No

  N/A

• Stage 1

• Cleaning

  Select Hot soapy water Trigger spray cleaner Cold water only Anti bacterial cleaner

  • Hot soapy water
  • Trigger spray cleaner
  • Cold water only
  • Anti bacterial cleaner

• Method

  Select Reusable cloths / scourer Disposable cloths / roll

  • Reusable cloths / scourer
  • Disposable cloths / roll

• Stage 2

• Disinfection

  Select Anti Bacterial Spray None

  • Anti Bacterial Spray
  • None

• Method

  Select Reusable cloths / scourer Disposable cloths / roll

  • Reusable cloths / scourer
  • Disposable cloths / roll

• Brand

  Select Asda Dettol Aldi Tesco Sainsbury Astonish Chemex Uk Clean Pro / Clean Pro Plus Clover Chemicals Ecolab Happy Shopper Jangro Jeyes Milton Nilco Star drops D10 Other

  • Asda
  • Dettol
  • Aldi
  • Tesco
  • Sainsbury
  • Astonish
  • Chemex Uk
  • Clean Pro / Clean Pro Plus
  • Clover Chemicals
  • Ecolab
  • Happy Shopper
  • Jangro
  • Jeyes
  • Milton
  • Nilco
  • Star drops
  • D10
  • Other

• Details

• British Standard

  Select BSEN1276:1997 BSEN13697:2001

  • BSEN1276:1997
  • BSEN13697:2001

• Contact time

  Select Instant 30 seconds 1 minute 5 minutes >5 minutes Left to dry

  • Instant
  • 30 seconds
  • 1 minute
  • 5 minutes
  • >5 minutes
  • Left to dry

• Dilution rate

  Select Ready to Use Dosing System Other

  • Ready to Use
  • Dosing System
  • Other

• Further Details

• Details

• Are staff trained to use cleaning chemicals

  Yes

  No

  N/A

Cleaning cloths

• Are you using reusable cloths

  Yes

  No

  N/A

• Cleaning

  Select Cold water Cold water and bleach / detergent Hot water Hot water and bleach / detergent Washing machine >82 degrees

  • Cold water
  • Cold water and bleach / detergent
  • Hot water
  • Hot water and bleach / detergent
  • Washing machine >82 degrees

• Are you using disposable cloths

  Yes

  No

  N/A

• Colour coded cloths

• Details

Cooking

• Safe cooking / handling procedures

  Yes

  No

  N/A

• Hot holding

• Type of unit

  Bain Marie

  Hot Cupboard

  Rice Cooker

• Is the unit running at the correct temperature

  Yes

  No

  N/A

• Does the business require a documented system

  Documentation required

  Pre requisites only

Documented systems

• Is there a documented food safety system

  Yes

  No

  N/A

• Is there traceability on site for food items

  Yes

  No

  N/A

Safer Food Better Business

• Cross contamination

  Yes

  No

  N/A

• Cleaning

  Yes

  No

  N/A

• Chilling

  Yes

  No

  N/A

• Cooking

  Yes

  No

  N/A

• Management

  Yes

  No

  N/A

• Opening / Closing checks

  Yes

  No

  N/A

• Supplier List

  Yes

  No

  N/A

• Diary completed

  Yes

  No

  N/A

In house documented system

• Records

  Select Cold temperatures Cooked temperatures Delivery records Cleaning schedule Internal Audits Staff questionnaire Pest control Sampling records Buffet record Hot holding

  • Cold temperatures
  • Cooked temperatures
  • Delivery records
  • Cleaning schedule
  • Internal Audits
  • Staff questionnaire
  • Pest control
  • Sampling records
  • Buffet record
  • Hot holding

• Alternative record keeping

Staff Training

• Are staff trained in appropriate food safety

  Yes

  No

  N/A

• Training

Staff member

• Name

• Training

  Select Lvl 1 Award Food Safety Lvl 2 Award Food Safety Lvl 2 Award in HACCP Lvl 3 Award Food Safety Lvl 3 Award in HACCP Lvl 4 Award Food Safety In house training SFBB Training

  • Lvl 1 Award Food Safety
  • Lvl 2 Award Food Safety
  • Lvl 2 Award in HACCP
  • Lvl 3 Award Food Safety
  • Lvl 3 Award in HACCP
  • Lvl 4 Award Food Safety
  • In house training
  • SFBB Training

• Certificates

• HACCP Training

• Digital copies

  Media

• Sickness policy are staff aware

  Yes

  No

  N/A

• Use 48 hours clear

Personal Hygiene

• Handwashing

• Hand washing technique acceptable

  Yes

  No

  N/A

Layout / Design / Construction / Size

Room

• Location

• Is structure / cleaning free from disrepair

  Yes

  No

  N/A

• Open food room

• Floor

  Select Altro Linoleum Quarry tile Stone tile Laminate Painted wood Other

  • Altro
  • Linoleum
  • Quarry tile
  • Stone tile
  • Laminate
  • Painted wood
  • Other

• Details

• Walls

  Select Painted plaster Ceramic tiles Plastic cladding Stainless steel cladding Painted wood Other

  • Painted plaster
  • Ceramic tiles
  • Plastic cladding
  • Stainless steel cladding
  • Painted wood
  • Other

• Details

• Ceilings

  Painted plaster

  Suspended ceiling

  Painted wood

  Plastic cladding

• Windows

  Select UPVC Painted wood Painted metal N/A Bare wood Metal Varnish finish

  • UPVC
  • Painted wood
  • Painted metal
  • N/A
  • Bare wood
  • Metal
  • Varnish finish

• Fly screen(s) present

• Doors

  Select UPVC Painted wood Painted metal N/A Bare wood Metal Varnish finish

  • UPVC
  • Painted wood
  • Painted metal
  • N/A
  • Bare wood
  • Metal
  • Varnish finish

• Fly screen(s) present

• EFK present

  Yes

  No

  N/A

• Equipment surfaces

  Select Melamine Stainless steel Bare wood Other

  • Melamine
  • Stainless steel
  • Bare wood
  • Other

• Details

• Is all structure and equipment compliant with regulation 852

  Yes

  No

  N/A

• Additional Notes

• Notes

• Extra photos

  Media

Risk Rating (FHRS)

• (5 rating = 0-15 No score >5) (4 rating = 20 No score >10) (3 rating = 25-30 No score >10) (2 rating = 35-40 No score >15) (1 rating = 45-50 No score >20) (0 rating =>50)

• Level of current compliance (food hygiene / safety / temperature)

  Select 25 Almost total non compliance 20 General failure 15 Some major non compliance 10 Some non compliance 5 High standard - minor 0 High standard

  • 25 Almost total non compliance
  • 20 General failure
  • 15 Some major non compliance
  • 10 Some non compliance
  • 5 High standard - minor
  • 0 High standard

• Level of current compliance (structure / cleaning / layout)

  Select 25 Almost total non compliance 20 General failure 15 Some major non compliance 10 Some non compliance 5 High standard - minor 0 High standard

  • 25 Almost total non compliance
  • 20 General failure
  • 15 Some major non compliance
  • 10 Some non compliance
  • 5 High standard - minor
  • 0 High standard

• Confidence in management / control procedures

  Select 30 poor record / no FSMS 20 varying record / no FSMS 10 satisfactory record / progress FSMS 5 good record / effective FSMS 0 excellent record / full FSMS

  • 30 poor record / no FSMS
  • 20 varying record / no FSMS
  • 10 satisfactory record / progress FSMS
  • 5 good record / effective FSMS
  • 0 excellent record / full FSMS

• New FHRS

  0/1

  2

  3

  4

  5

• New FHRS sticker issued on site