Food Hygiene Inspection Summary

Food Hygiene Inspection Summary

• Name of premises:

• Address
  Address

• Date & Time

  Date

• Inspector

  Select Carol Archibald Mark Baker Malcolm Dixon John Fox Adam McGoldrick Darren O'Neil Charlie Reddey Paul Roberts Andy Rutson-Edwards Louise Sage Jasmine Strollery Sarah Townes Wendy Townsend

  • Carol Archibald
  • Mark Baker
  • Malcolm Dixon
  • John Fox
  • Adam McGoldrick
  • Darren O'Neil
  • Charlie Reddey
  • Paul Roberts
  • Andy Rutson-Edwards
  • Louise Sage
  • Jasmine Strollery
  • Sarah Townes
  • Wendy Townsend

• Uniform Ref:

Premises information

• Type of premises

• Reason for visit

  Programme Inspection

  New Business

  Other

• Please state

• Primary Authority

  Yes

  No

• Opening Times

• Announced

• Premises Telephone Number

• Premises Mobile Number

• Premises email

• Is the Head Office and contact different from above

  Yes

  No

• Head Office and contact details

• Food business operator

• Manager

• Number of employees

• Number of food handlers

• Number of rooms/residents

• Other languages spoken

• Number of covers etc/day

• Structural repair responsibility

  Owner Occupied

  Tenant

  Managed

  Leasehold

  Other

• Please state

• Current food registration form

  Yes

  No

Nature of food operation

• Nature of food operation

  Select Catering Bed and Breakfast Takeaway Outside catering/mobile Butchers Wholesale Retail Manufacturer Other (i.e. packing, food importer, off site facilities) High/Significant Risk Hazard

  • Catering
  • Bed and Breakfast
  • Takeaway
  • Outside catering/mobile Butchers
  • Wholesale
  • Retail
  • Manufacturer
  • Other (i.e. packing, food importer, off site facilities)
  • High/Significant Risk Hazard

• Risk

  High

  Low

• Risk

  High

  Low

• Please state

• Please state

• Supply to

  Caterers

  Retailers

• Premises used for catering by other persons/groups

  Yes

  No

Food hygiene training (Awarding body, training needs, language, leaflets issued etc.)

• Management

  Select None Level 1 (awareness) Level 2 (basics) Level 3 (intermediate) Level 4 (advanced) HACCP

  • None
  • Level 1 (awareness)
  • Level 2 (basics)
  • Level 3 (intermediate)
  • Level 4 (advanced)
  • HACCP

• Staff

  Select None Level 1 (awareness) Level 2 (basics) Level 3 (intermediate) Level 4 (advanced) HACCP

  • None
  • Level 1 (awareness)
  • Level 2 (basics)
  • Level 3 (intermediate)
  • Level 4 (advanced)
  • HACCP

• Certificates examined

  Yes

  No

• In date (3 years rec.)

  Yes

  No

• Add media

  Media

• Information to be provided

  Training Providers

  Level 2

  Level 3

  Nutrition

HACCP based assessment (EU Reg 852/2004, article 5)

• Written HACCP assessment available?

  Yes

  No

• Type in use

  MLC 11

  Safer food better business

  Butchers pack MLC only

  Other

• Please specify

• Type of food handling activities

  Select Purchase of cooked/ready to eat foods Cook/chill/reheat Cook/serve cold Cook/hot hold Cook/serve hot Cure/preserve (butcher) Other

  • Purchase of cooked/ready to eat foods
  • Cook/chill/reheat
  • Cook/serve cold
  • Cook/hot hold
  • Cook/serve hot
  • Cure/preserve (butcher)
  • Other

• Please specify

• Vacuum/modified atmosphere packing

  Yes

  No

• Sous vide

  Yes

  No

• Eggs refrigerated (Rec)

  Yes

  No

• Cook chill

  Yes

  No

• Lightly cooked/raw meats or eggs served

  Yes

  No

• Small scale meat production (non approved)

  Yes

  No

Overall assessment of HACCP (article 5) at time of inspection

• Hazards identified

  Yes

  No

• Deficiencies/action required/timescale

• CCP's identified

  Yes

  No

• Deficiencies/action required/timescale

• Monitoring of CCP's

  Yes

  No

• Deficiencies/action required/timescale

• Corrective actions established

  Yes

  No

• Deficiencies/action required/timescale

• Verification procedures in place

  Yes

  No

• Deficiencies/action required/timescale

• Documents and records available

  Yes

  No

• Deficiencies/action required/timescale

• HACCP based system review regularly?

  Yes

  No

• Is new review necessary?

  Yes

  No

• last review date

  Date

• Records available

  Select Fridge/freezer temperatures Cooking temperatures Holding temperatures Cleaning schedules Maintenance Pest control Delivery checks Supplier list Staff sickness

  • Fridge/freezer temperatures
  • Cooking temperatures
  • Holding temperatures
  • Cleaning schedules
  • Maintenance
  • Pest control
  • Delivery checks
  • Supplier list
  • Staff sickness

SFBB Evaluation

• Pack on site

  Yes

  No

• Documented safe methods

  Yes

  No

• Implemented safe methods

  Yes

  No

• Diary in use

  Yes

  No

• Four weekly review

  Yes

  No

• Staff trained in safe methods

  Yes

  No

• SFBB pack must be on site have read and understood, safe methods adhered to, staff trained in SFBB methods, opening and closing checks carried out, cleaning schedule effectively implemented, diary completed correctly, 4 weekly review carried out and recorded, system has been implemented effectively? reminder about new pack

Photo

• Add photo here

  Media

Suppliers

• Any changes since last inspection

  Yes

  No

• Suppliers audited?

  Yes

  No

• List of suppliers and delivery checks

Refrigeration/Frozen Storage

• Temperature checks

• Compliance

• Cross contamination

• Compliance

• Stock rotation

• Compliance

• Records

• Compliance

• Number of days given to high risk (3 days max / 1 day for fish)

• Compliance

• Dry goods

• Compliance

• Food wrapped and labelled

• Compliance

• Separation of cooked and raw, unwashed fruit/vegetables

• Compliance

• Food grade material used for storage containers

• Compliance

• Defrost method and where

• Compliance

Handling/preparation

• Cross contamination/separate colour coded boards/knives etc.

• Personal hygiene - hand washing

• Facilities comply/standard whb and taps/non hand operable, number and location, turn off taps with paper towel

• Time/temperature control

• Food washing (what is washed where raw/cooked, disinfection)

• Dual use of complex equipment (vac packers, slicer, mincer etc)

Cooking

• Temperature checks

• Visual checks

• Records

Cooling

• Time/temp monitoring

• Method/location safe method, cooling log available joint size

• Cross contamination (protection from adequate space)

• Records

• Blast Chiller

Reheating

• Time/temperature

• Reheating once only

• Method of reheating

• Records

Cold display/service

• Temperature

• Compliance

• Stock rotation

• Compliance

• Cross contamination

• Compliance

• Ambient storage >4

• Compliance

• Chilled Bed

• Compliance

Hot Hold/display

• Temperature

• Records

• Hot Cupboard/Pie-warmer

• Physical contamination equipment

Transportation

• Temperature cold if >4 hours

• Temperature hot if >2 hours

• Time

• Cross contamination

• Cross contamination

• Methods

Other Steps

Other Matters

• Thermometer

• Calibration records

• Disinfectant/probe wipes

• Temperature observed

• Complaint log follow up

• Allergies

  Advise given

  Info Left

  Referred to TS

  Compliant

• Food hazard warning action/FSA sign up

• In-house inspection/external audit

• In-house inspection/external audit

• Traceability (arrangements/details of any withdrawal and recall procedures - EU Reg 178/2002, articles 17 and 19)

• Imported food (Importer of food from outside EU)

• Wrapping/MAP packing, storage or packing. Food grade.

General food hygiene and structural requirements EU Reg 852/2004 Annex II, Cleaning and disinfection regimes Ch1

• Schedule (Rec)

• Compliance

• Detergent

• Compliance

• Sanitiser (including contact time, BS/EN1276:1997 or BS/EN 13697:20001)

• Compliance

• Storage of chemicals

• Compliance

• Cloths

• Compliance

Personal hygiene Ch 8 and Staff Facilities Ch1

• Over-clothing

• Hard wear (Rec)

• Fitness to work (Annex II Ch VIII(2)

• Waterproof dressing

• Hand washing/drying

• Jewellery

• Changing room/s lockers (where necessary/adequacy)

• Staff toilets/opening to food/room/ventilation/WHB

Water supply Ch7 and Drainage Ch1

• Mains/Private water distribution system/Potable

• Storage tanks and cleaning

• Ice

• Grease trap (Rec)

Pest control Ch1 and Ch2

• Proofing/layout/details of contract (Red)in-house

• Efk/location (Rec) Annual bulb change (Rec)

• Visual evidence of flying insect infestation. Windows kept open during preparation of food

Refuse Arrangements Ch 6

• Adequate number of containers

• Refuse/oil disposal

• External

• Refuse/oil disposal

• Design (pest proofing)

• Refuse/oil disposal

• Cleaning

• Refuse/oil disposal

• Frequency of removal

• Refuse/oil disposal

• Animal by-products Regs (2003 and EU Reg 1774/2002)

• Refuse/oil disposal

• Animal by-products Regs (2003 and EU Reg 1774/2002)

• Refuse/oil disposal

• Waste transfer certificate

• Refuse/oil disposal

Specific requirements for food rooms

• Floors, walls and ceilings

• Structured cleanliness

• Suitable finish/condition

• Structured cleanliness

• Design/Layout

• Structured cleanliness

• Cross contamination

• Structured cleanliness

Floors, walls and ceilings

• Cleanliness Ch1

• Structured cleanliness

• Suitable finish/condition Ch 2

• Structured cleanliness

• Design/Layout

• Structured cleanliness

• Cross contamination

• Structured cleanliness

Surfaces in contact with food

• Cleanliness Ch 1

• Surfaces/Equipment

• Suitable finish/condition Ch 2

• Surfaces/Equipment

• Equipment Ch 5

• Surfaces/Equipment

• Cleanliness

• Surfaces/Equipment

• Repair/condition

• Surfaces/Equipment

Ventilation Ch 1

• Adequate

• Ventilation and lighting

• Lighting Ch 1

• Ventilation and lighting

• Adequate provision

• Diffusers fitted (Rec)

• Ventilation and lighting

Equipment/food washing facilities Ch 2

• Hot and cold water (equipment only)

• Washing facilities

• Dishwasher provided

• Washing facilities

• Food sink separate from equipment sink

• Washing facilities

• Multi use sink cleaned between processes

• Washing facilities

• Wash-hand basin Ch 1

• Washing facilities

• Hot and cold water

• Washing facilities

• Cleaning/drying materials

• Washing facilities

Additional comments/Summary of urgent matters

• Add media

  Media

Inspection outcome

• Leaflets Provided

  Yes

  No

• Business Type

  New Business

  Proprietor

  FBO

• Previous hazard rating

  A

  B

  C

  D

  E

• New hazard rating

  A

  B

  C

  D

  E

• Has inspection rating changed

  Yes

  No

  N/A

• If revised downwards, authorised by

  Select Carol Archibald Mark Baker Malcolm Dixon John Fox Adam McGoldrick Darren O'Neil Charlie Reddey Paul Roberts Andy Rutson-Edwards Louise Sage Jasmine Strollery Sarah Townes Wendy Townsend

  • Carol Archibald
  • Mark Baker
  • Malcolm Dixon
  • John Fox
  • Adam McGoldrick
  • Darren O'Neil
  • Charlie Reddey
  • Paul Roberts
  • Andy Rutson-Edwards
  • Louise Sage
  • Jasmine Strollery
  • Sarah Townes
  • Wendy Townsend

• Advisory, Written, Formal, Notices

  Letter

  Report of Visit

  Both

• Formal

  Notice

  Prosecution

• FHRS rating

File review

• Changes/Improvement since last visit

  Yes

  No

  N/A

• Consideration for the future e.g. Sampling

  Yes

  No

  N/A

• Compliance with smoking legislation

  Yes

  No

  N/A

• Health promotion intervention TuckIn (oil type)

  Yes

  No

  N/A

• Any action for follow up with other team and referral to

• Inspector Signature

  Sign