Food Hygiene Inspection Form (Denbighshire)

Inspection Details

• Name and Address of Business

• Date and Time of Intervention

  Date

• Type of Intervention

  FHIN

  FHPI

  FH15

• Officer/s

  Select Ceri Townsend Lorna Sargeant Debbie Levins Paula Jenkins Jon Newman Esyllt Jones Glesni Owen Sarah Ellis

  • Ceri Townsend
  • Lorna Sargeant
  • Debbie Levins
  • Paula Jenkins
  • Jon Newman
  • Esyllt Jones
  • Glesni Owen
  • Sarah Ellis

• Visit By Appointment

  Yes

  No

• Reason for appointment

• Person Interviewed

• Position/ Job Title

• Premise History Checked

  Yes

  No

  N/A

• State why premise history wasn't checke

• RED FLAGGING or any recent history

• FBO

• Correct Registration

  Yes

  No

• Telephone

• Email

• Primary Authority

  Yes

  No

• PA Authority

• Nature of Food Operation

  Select Distributors/Transporters Importers/Exporters Manufacturers and packers Primary producers Caring premises Hotel/Guest house Mobile food unit Pub/Club Restaurant/Cafe/Canteen Restaurants and caterers - other School/College Take-away Retailer - Other Small retailer Supermarket/Hypermarket

  • Distributors/Transporters
  • Importers/Exporters
  • Manufacturers and packers
  • Primary producers
  • Caring premises
  • Hotel/Guest house
  • Mobile food unit
  • Pub/Club
  • Restaurant/Cafe/Canteen
  • Restaurants and caterers - other
  • School/College
  • Take-away
  • Retailer - Other
  • Small retailer
  • Supermarket/Hypermarket

• Opening Hours

• Number of Employees

• Number of Food Handlers

• Customer Base

  Local

  National

  International

  >20 meals per day

• Outside Catering

  Yes

  No

• Vulnerable Group

  Yes

  No

• No of residents as per CIW registration

• Use of Vehicle

  Yes

  No

• How many

• Premise used by others

  Yes

  No

• Name of Business

• Mains Water Supply

  Yes

  No

• Date if last PWS test

• Food Sold to other Businesses

  Yes

  No

• Business Names & Address

• Furthers Customer my milage

• Other Languages

  Select Welsh Urdu Bengali Mandarin Cantonese Punjabi Turkish Romanian

  • Welsh
  • Urdu
  • Bengali
  • Mandarin
  • Cantonese
  • Punjabi
  • Turkish
  • Romanian

• Business falls within score of FHRS

  Yes

  No

  N/A

• Previous Rating Displayed

  Yes

  No

  N/A

• Comply with Publicity Regulations

  Yes

  No

  N/A

• Agreed Location for correct display

• Number of Window stickers

• Number of Wall stickers

• What type of cooking / preparation method is undertaken

  Select Traditional Full Prep No open food handle Cooking from chilled Cooking from frozen Raw egg dishes Sandwich preparation High risk food room temp >4hrs Cook/freeze (batch) Hot holding Reheating Microwaving Advance prep (24hrs) Advance cook (24hrs) Handling raw meat

  • Traditional Full Prep
  • No open food handle
  • Cooking from chilled
  • Cooking from frozen
  • Raw egg dishes
  • Sandwich preparation
  • High risk food room temp >4hrs
  • Cook/freeze (batch)
  • Hot holding
  • Reheating
  • Microwaving
  • Advance prep (24hrs)
  • Advance cook (24hrs)
  • Handling raw meat

• High Risk Method of Processing

  Select Yes No

  • Yes
  • No

• Type of High Risk Process

  Select Complex Equipment Aseptic packing Manufacture of cook/chill Modified atmosphere Uncooked or lightly cooked ready to eat food >10 day shelf life Thermal processing Vacuum Packing Sous Vide Cooked meat producer (butcher)

  • Complex Equipment
  • Aseptic packing
  • Manufacture of cook/chill
  • Modified atmosphere
  • Uncooked or lightly cooked ready to eat food
  • >10 day shelf life
  • Thermal processing
  • Vacuum Packing
  • Sous Vide
  • Cooked meat producer (butcher)

• Type of Food Safety Management System

  Select No Documentation Full HACCP SFBB Safe Catering Parent Company In house system

  • No Documentation
  • Full HACCP
  • SFBB
  • Safe Catering
  • Parent Company
  • In house system

• Date of Last Review

  Date

• Monitoring Records up to date

  Yes

  No

  Partial

• System being implemented

  Yes

  No

  Partial

• Evidence of non implementation

• HACCP BASED FSMS

  Select Hazard Identification CCP Decision Tree CCP Identified Critical Limits Established Effective Monitoring of CCP Controls Verified Corrective Actions Established? Verification Procedures

  • Hazard Identification
  • CCP Decision Tree
  • CCP Identified
  • Critical Limits Established
  • Effective Monitoring of CCP
  • Controls Verified
  • Corrective Actions Established?
  • Verification Procedures

• Verification Procedures

  Select Internal Hygiene Audits External Hygiene Audits Product Shelf Life Testing

  • Internal Hygiene Audits
  • External Hygiene Audits
  • Product Shelf Life Testing

• Documents & Records Available

  Select Daily Diary (SFBB) Suppliers List Delivery Notes Cooling Logs Calibration Records Staff Sickness Maintenance Daily Menus Delivery Temps Fridge/ Freezer Temp Holding Temps Training Records Cleaning Schedules Customer List Visual Delivery Checks Batch Codes Recorded Cooking Temps Reheating Temps Pest Control Records Recall Challenge Test Sampling Results

  • Daily Diary (SFBB)
  • Suppliers List
  • Delivery Notes
  • Cooling Logs
  • Calibration Records
  • Staff Sickness
  • Maintenance
  • Daily Menus
  • Delivery Temps
  • Fridge/ Freezer Temp
  • Holding Temps
  • Training Records
  • Cleaning Schedules
  • Customer List
  • Visual Delivery Checks
  • Batch Codes Recorded
  • Cooking Temps
  • Reheating Temps
  • Pest Control Records
  • Recall Challenge Test
  • Sampling Results

• Officer Observation

• Does the business comply with the requirements of the FIR?

  Yes

  No

  Partial

• Allergen Risk Assessment

  Yes

  No

• Does the business cater for allergenic customers

  Yes

  No

• Are effective controls in place to prevent Cross Contamination

  Yes

  No

  Partial

• Imported food (Outside EU)

  Yes

  No

• Imported Food (Health Mark/ EU Approval /Number)

• Personal Imports

  Yes

  No

• Imported food concerns

  Yes

  No

• Reputable Suppliers

  Yes

  No

• Suppliers Invoices

  Media

• Concerns over illegal meat or food fraud

  Yes

  No

• What are your concerns?

• Training / Instructions

  Select All FH trained External Training Inadequate Training Some FH Trained In House Training Formal Training Plan No FH Trained Training based on FSMS No Training plan

  • All FH trained
  • External Training
  • Inadequate Training
  • Some FH Trained
  • In House Training
  • Formal Training Plan
  • No FH Trained
  • Training based on FSMS
  • No Training plan

• Knowledge of Controls to Prevent E.Coli Cross Contamination

  No Understanding

  Poor Understanding

  Some Understanding

  Satisfactory Response Received

• Brief Details of responses, indicate gaps in knowledge

• Staff questioned relating to FH controls commensurate to their role

• Concerns of lack of knowledge

  Yes

  No

• Details of concerns

• Temperatures Recorded

  Yes

  No

• Visual Checks - Dates

  Yes

  No

• Visual Checks - Condition

  Yes

  No

• Temperature Readout

  Yes

  No

• Vehicle Checks

  Yes

  No

• Visual Checks - Separation

  Yes

  No

• Officer Observations

• Separation Raw/ RTE

  Yes

  No

• Food Covered

  Yes

  No

• App. Temps Observed

  Yes

  No

• Equipment Clean

  Yes

  No

• Satisfactory Dry Store

  Yes

  No

• Food Dated/Labelled

  Yes

  No

• Stock Rotation

  Yes

  No

• Breakdown Procedures

  Yes

  No

• Equipment Good Condition

  Yes

  No

• Dry goods protected

  Yes

  No

• Officer Observations

• FREEZING & DEFROSTING

  Yes

  No

• Types of Food Defrosted

• Defrost in Fridge

  Yes

  No

• Date of defrost labelled

  Yes

  No

• Foods frozen for use beyond use by date?

  Yes

  No

• Are the food labelled with day of freezing

  Yes

  No

• Officer Observations

• HANDLING/PREPARATION

  Yes

  No

• Raw / RTE Handled

  Yes

  No

• Dedicated Raw Prep Area

  Yes

  No

• Good Work Flow

  Yes

  No

• Adequate Space for Safe Prep

  Yes

  No

• Dishwasher in Use

  Commercial

  Domestic

• Dishwasher Temp taken

  Yes

  No

• Temporary Clean Area

  Yes

  No

• Separation through time

  Yes

  No

• Separate Staff Raw/RTE

  Yes

  No

• Multi use sink controls in place

  Yes

  No

• Colour Coded Boards

  Yes

  No

• Separate Knives

  Yes

  No

• Good Hand Hygiene

  Yes

  No

• Separate Equipment

  Yes

  No

• Separate Utensils

  Yes

  No

• Separate Containers

  Yes

  No

• Separate Sinks

  Yes

  No

• Allergen Controls in Place

  Yes

  No

• Officer Observations

• COOKING

  Yes

  No

• Cooking High Risk Food

  Yes

  No

• Food Protection against Cross Contamination

  Yes

  No

• Separate equipment used

  Yes

  No

• Which equipment

• Temperature Probe

  Yes

  No

• Temp Prob cleaning

  None

  Heat

  Probe wipes

  Spray/ Blue Roll

• Undertake adequate Calibration of Probe

  Yes

  No

• Visual Checks (Juices, Bubbling, Colour Change)

  Yes

  No

• Meat Served Rare

  Yes

  No

• Officer Observations

• HOT- HOLDING

  Yes

  No

• HR Food Held >2hrs

  Yes

  No

• What controls in place

• Hot Holding Temps

• Food Temp @ Inspection

• Frequency of Checks

• Officer Observations

• COOLING & POST COOKING HANDLING

  Yes

  No

• Rapid cooling <90min

  Yes

  No

  N/A

• Food covered

  Yes

  No

  N/A

• Blast Chiller

  Yes

  No

  N/A

• Adequate facilities

  Yes

  No

  N/A

• Time/Temp Monitored

  Yes

  No

  N/A

• Food Portioned

  Yes

  No

  N/A

• Ice/Cold water bath

  Yes

  No

  N/A

• Clean equipment use

  Yes

  No

  N/A

• Officer Observations

• REHEATING

  Yes

  No

• Re heat once only

  Yes

  No

  N/A

• Reheat to >75°C

  Yes

  No

  N/A

• Prove it records

  Yes

  No

  N/A

• Visual checks

  Yes

  No

  N/A

• Temperature Achieved

• Recording Temperature

  Yes

  No

  N/A

• Officer Observations

• DISPATCH/ TRANSPORT

  Yes

  No

• Delivery Area

• Delivery Method

• Clean equipment

  Yes

  No

• Separation Raw/RTE

  Yes

  No

  N/A

• Good handling practice

  Yes

  No

• Temp Monitoring

  Yes

  No

  N/A

• Officer Observations

• Chemicals used (Sanitiser/ disinfectant BSEN compliant)

• Contact Time / dilution

• Satisfactory Level of Cleaning to Structure and Equipment

  Yes

  No

• NOTES

• Chemical Storage

  Yes

  No

  N/A

• Single Use Cloths

  Yes

  No

  N/A

• Detergent Available

  Yes

  No

  N/A

• Colour Coded Cloths

  Yes

  No

  N/A

• Multi Use Sink

  Yes

  No

  N/A

• Two Stage Cleaning

  Yes

  No

  N/A

• Reusable cloths laundered

  Yes

  No

  N/A

• Separate Cloths for Areas

  Yes

  No

  N/A

• Cleaning Schedule

  Yes

  No

  N/A

• Sink Disinfected after use

  Yes

  No

  N/A

• Officer Observations

• Suitable/Adequate No. WHB

  Yes

  No

• Hot & Cold Water

  Yes

  No

• Good hand hygiene

  Yes

  No

• 48hr D&V Exclusion

  Yes

  No

• Hand Washing Provisions Soap

  Yes

  No

• Hand Washing Provisions Paper towels

  Yes

  No

• Appropriate/clean PPE

  Yes

  No

• Sat. WC Facilities

  Yes

  No

• Officer Observations

• Sat. Food Prep Surfaces

  Yes

  No

• Sat. Design & Layout

  Yes

  No

• Sat. Window Condition

  Yes

  No

• Sat. Doors Condition.

  Yes

  No

• Sat. Drainage

  Yes

  No

• WC with Lobby

  Yes

  No

• Sat. Fixtures and Fittings.

  Yes

  No

• Sat. Wall Condition

  Yes

  No

• Sat. Floor Condition

  Yes

  No

• Sat. Ceiling Condition

  Yes

  No

• Ventilation

  Yes

  No

• Lighting

  Yes

  No

• Officer Observations

• Waste Contract

  Yes

  No

• Name of Contract Supplier

• Adequate Number

  Yes

  No

• Good Clean Condition (Internal)

  Yes

  No

• Waste Oil Contract

  Yes

  No

  N/A

• Food Waste Contract

  Yes

  No

• Pedal Bins

  Yes

  No

• Good Clean Condition (External)

  Yes

  No

• Animal by product

  Yes

  No

  N/A

• Where is is going?

• Officer Observations

• Evidence of Activity

  Yes

  No

• Pest Control Contract

  Yes

  No

• Bait Boxes

  Yes

  No

  N/A

• Windows & Doors Open

  Yes

  No

• Fly Screens

  Yes

  No

  N/A

• Domestic Pets

  Yes

  No

• Proofing Satisfactory

  Yes

  No

• Own Checks Satisfactory

  Yes

  No

• EFK Satisfactory

  Yes

  No

• Clean Refuse Area

  Yes

  No

• Officer Observations

• Significant Ongoing Issues

  Yes

  No

  N/A

• Brief Description

• Priority Next Programmed Inspection

• Action Following Inspection

• Future Sampling

  Yes

  No

  N/A

• Change in Inspection Category (follow process for agreement)

  Yes

  No

  N/A

• Officer Signature

  Sign