FS Full Inspection

• Trade as / Town

• Conducted on

  Date

• Officer

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

  • Stuart Adkins
  • Nadine Buckland
  • Laura Cowlishaw
  • Denise Ingram-Hall
  • Donna Shaw
  • Victoria Spanovic
  • Alison Whitmore

• Food Business Operator

• Premises Address
  Address

• Premises Telephone Number

• Email address

• Red Flag e.g. factors to be aware of from this inspection and any previous officers visits/complaints that may be significant or require follow up

• Red Flags

• Issues at last inspection

• Previous schedule

  Media

• Civica checked

• Current registration

  Yes

  No

  N/A

• Date of latest registration

• Previous risk rating

  Select A B C D E Unrated

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

• Previous FHRS

  Select 5 4 3 2 1 0 Not Applicable

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0
  • Not Applicable

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

• Mobile phone number

• Head Office
  Address

• Primary Authority

• Ownership

  Owned

  Leased

• Food Hazards / Significant Risks / Allergy free food

  Select Vacuum Packing Sous Vide Lightly Cooked Foods Modified Atmosphere Packaging Open Raw Open RTE Low risk foods Frozen foods Wrapped high risk Allergy free dishes

  • Vacuum Packing
  • Sous Vide
  • Lightly Cooked Foods
  • Modified Atmosphere Packaging
  • Open Raw
  • Open RTE
  • Low risk foods
  • Frozen foods
  • Wrapped high risk
  • Allergy free dishes

• Raw foods

  Select Chicken Beef Burgers Eggs Fish Shellfish Vegetables Carpaccio Pork / Gammon Turkey Sushi Bacon Sausages Shashmi Mince

  • Chicken
  • Beef
  • Burgers
  • Eggs
  • Fish
  • Shellfish
  • Vegetables
  • Carpaccio
  • Pork / Gammon
  • Turkey
  • Sushi
  • Bacon
  • Sausages
  • Shashmi
  • Mince

• High Risk Foods / Dishes

  Select Cooked Meats Salad items Sandwiches Rice Roasts / Carvery Desserts Pate Pies Kebabs Indian cuisine Chinese cuisine Buffet foods Mayonnaise Pasta Casserole / Stew Quiche Sausage rolls Coleslaw Pizza / Pizza Toppings Soup - veg based Soup - meat based High risk ready meals

  • Cooked Meats
  • Salad items
  • Sandwiches
  • Rice
  • Roasts / Carvery
  • Desserts
  • Pate
  • Pies
  • Kebabs
  • Indian cuisine
  • Chinese cuisine
  • Buffet foods
  • Mayonnaise
  • Pasta
  • Casserole / Stew
  • Quiche
  • Sausage rolls
  • Coleslaw
  • Pizza / Pizza Toppings
  • Soup - veg based
  • Soup - meat based
  • High risk ready meals

• Other Food Types

Staff / Customers Details

• Name

• Position

  Select Food Business Operator Manager Head Chef Chef Cook Kitchen Assistant Staff member Shop assistant

  • Food Business Operator
  • Manager
  • Head Chef
  • Chef
  • Cook
  • Kitchen Assistant
  • Staff member
  • Shop assistant

• First Language

  Select Chinese English Bengali Polish Punjabi Urdu Arabic Turkish Mandarin Romanian Gujarati

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

• 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

• Scale of operation

Purchase and receipt

• Reputable supplies

  Yes

  No

  N/A

• Suppliers audited

  Yes

  No

  N/A

• Delivery temperature check

  Yes

  No

  N/A

• Separated raw / cooked

  Yes

  No

  N/A

• Are all eggs used Class A (Catering)

  Yes

  No

  N/A

• If providing lightly cooked egg dishes to vulnerable groups check if accredited e.g Lion Brand

Distribution from premises

• Transport of food

  Yes

  No

  N/A

• Area covered

• Temperature records

• Raw and ready to eat separated

• Is a refrigerated vehicle used

• Cool box / Hot box used

• Is outside catering undertaken

  Yes

  No

  N/A

Cold Storage

• Storage temperatures checks

  Yes

  No

  N/A

• Records

• Separation raw / cooked

  Yes

  No

  N/A

• Unwrapped food protected

  Yes

  No

  N/A

• Adequate stock rotation

  Yes

  No

  N/A

• Stock labeling

  Select Day dots Dated labels None

  • Day dots
  • Dated labels
  • None

• Number of days (high risk foods)

Fridges and Freezers

• How many refrigeration units / equipment are in the premises

  Select 1 2 3 4 5 6 7 8 9 10 10 plus

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 10 plus

• Where are they located

  Select Main kitchen Preparation Room Bar Cellar Dry Store Garage First floor storage Front servery Shop Walk in Fridge Walk in Freezer Mobile Unit Inside Toilet Outside Toilet Other

  • Main kitchen
  • Preparation Room
  • Bar
  • Cellar
  • Dry Store
  • Garage
  • First floor storage
  • Front servery
  • Shop
  • Walk in Fridge
  • Walk in Freezer
  • Mobile Unit
  • Inside Toilet
  • Outside Toilet
  • Other

• Details

• Non compliant units

Unit

• Type

  Select Fridge Freezer Display fridge Self select Pizza topping chilled bed Walk in fridge Walk in freezer

  • Fridge
  • Freezer
  • Display fridge
  • Self select
  • Pizza topping chilled bed
  • Walk in fridge
  • Walk in freezer

• Location

  Select Main kitchen Preparation Room Bar Cellar Dry Store Garage First floor storage Front servery Shop Walk in Fridge Walk in Freezer Mobile Unit Inside Toilet Outside Toilet Other

  • Main kitchen
  • Preparation Room
  • Bar
  • Cellar
  • Dry Store
  • Garage
  • First floor storage
  • Front servery
  • Shop
  • Walk in Fridge
  • Walk in Freezer
  • Mobile Unit
  • Inside Toilet
  • Outside Toilet
  • Other

• Condition

  Select Damaged / Split seals Dirty seals Dirty interior Dirty handles Rusty shelving Damaged exterior Damaged interior Damaged handles Damaged top

  • Damaged / Split seals
  • Dirty seals
  • Dirty interior
  • Dirty handles
  • Rusty shelving
  • Damaged exterior
  • Damaged interior
  • Damaged handles
  • Damaged top

• Add media

  Media

• Officers temperature reading (degrees C)

• Temperature monitoring equipment used by food business

  Select Probe Display Gauge IR None Food substitute

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

Preparation

• Adequare work surfaces / Appropriate prep time / temperature

  Yes

  No

  N/A

• Separate areas for raw and cooked prep

  Yes

  No

  N/A

• Separate equipment for raw and cooked

  Yes

  No

  N/A

• Details of separation

  Select Separate work surfaces Separate equipment inc utensils/ boards Time separation Cleaning and Disinfection between activity Separate staff Designated sinks Separate raw/cooked fridges Separate fridges

  • Separate work surfaces
  • Separate equipment inc utensils/ boards
  • Time separation
  • Cleaning and Disinfection between activity
  • Separate staff
  • Designated sinks
  • Separate raw/cooked fridges
  • Separate fridges

• Service / Handling methods

  Select Gloves Hands Tongs Scrapers Knives Spoon's No touch techniques Other

  • Gloves
  • Hands
  • Tongs
  • Scrapers
  • Knives
  • Spoon's
  • No touch techniques
  • Other

• Other method

• Defrosting

  Select Fridge Cold Water Ambient Microwave

  • Fridge
  • Cold Water
  • Ambient
  • Microwave

• Equipment colour coded

  Select Chopping boards Knives Tongs Chopping board stand Buckets Mops

  • Chopping boards
  • Knives
  • Tongs
  • Chopping board stand
  • Buckets
  • Mops

• Repair / Condition of equipment

  Good

  Average

  Poor

• Equipment issues

  Media

Sinks / Dishwasher

• Is there an adequate number of sinks

  Yes

  No

  N/A

• Use of sinks

  Select Time separation 2 stage cleaning Designated sinks Raw only sink Veg only sink Salad use bowl / collander

  • Time separation
  • 2 stage cleaning
  • Designated sinks
  • Raw only sink
  • Veg only sink
  • Salad use bowl / collander

• Dishwasher

• Rinse temperature above 82 degrees

  Yes

  No

  N/A

• Sterilising sinks

Cleaning

• 2 stage cleaning and disinfection in place

  Yes

  No

  N/A

• Stage 1

• HSW = Hot Soapy Water / TSC = Trigger Spray Cleaner / CWO = Cold Water Only / ABC = Antibacterial Cleaner

• Cleaning

  Select Hot water only Hot water and detergent Trigger spray cleaner Cold water only Anti bacterial cleaner

  • Hot water only
  • Hot water and detergent
  • Trigger spray cleaner
  • Cold water only
  • Anti bacterial cleaner

• Method

  Select Reusable cloths / scourer Disposable cloths

  • Reusable cloths / scourer
  • Disposable cloths

• Stage 2

• Disinfection

  Select Anti Bacterial Spray None Heat

  • Anti Bacterial Spray
  • None
  • Heat

• Method

  Select Reusable cloths / scourer Disposable cloths

  • Reusable cloths / scourer
  • Disposable cloths

• 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 Aldi 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
  • Aldi
  • Other

• Details

• British Standard

  Select BSEN1276:1997 BSEN13697:2001 Not BSEN compliant Unknown

  • BSEN1276:1997
  • BSEN13697:2001
  • Not BSEN compliant
  • Unknown

• 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

• Is sanitiser / disinfectant used in accordance with manufacturers instructions

  Yes

  No

  N/A

• ICT = Incorrect Contact Time / ID = Incorrect Dilution / IBS = Incorrect Bottle Storage

• Incorrect use of sanitiser/ disinfectant

  Select Incorrect contact time Incorrect dilution Incorrect bottle storage

  • Incorrect contact time
  • Incorrect dilution
  • Incorrect bottle storage

Cleaning cloths

• What type of cloths are you using

  Select Reuseable Disposable

  • Reuseable
  • Disposable

• Cleaning

  Select Cold water Cold water and bleach / detergent Hot water Hot water and bleach / detergent Washing machine >82 degrees Washing machine <60 degrees Boiling water and detergent

  • Cold water
  • Cold water and bleach / detergent
  • Hot water
  • Hot water and bleach / detergent
  • Washing machine >82 degrees
  • Washing machine <60 degrees
  • Boiling water and detergent

• Colour coded cloths

• Details

Cooking

• Are cooking temperatures checked

  Yes

  No

  N/A

• Records

• Core temperature

• Validated cooking procedures

  Select Cut open Boiling Colour change Steaming Juices clear Texture change

  • Cut open
  • Boiling
  • Colour change
  • Steaming
  • Juices clear
  • Texture change

• Probe in use

  Yes

  No

  N/A

• PW = Probe Wipes / HSWO = Hot Soapy Water Only / HSWS = Hot Soapy Water & Sanitiser / NON = None / SPT = Sanitiser & Paper Towels

• Probe cleaning

  Select Probe wipes Hot soapy water only Hot soapy water & Sanitiser Sanitiser & paper towels None

  • Probe wipes
  • Hot soapy water only
  • Hot soapy water & Sanitiser
  • Sanitiser & paper towels
  • None

• Is probe calibrated

  Yes

  No

  N/A

• Boiling water

• Ice water

• Other

• Details

• Safe handling procedures

  Yes

  No

  N/A

Hot holding equipment

• Hot cupboard
Food Temperature

• Is the unit running at the correct temperature

  Yes

  No

  N/A

• Bain marie
Food Temperature

• Is the unit running at the correct temperature

  Yes

  No

  N/A

• Pie warmer
Food Temperature

• Is the unit running at the correct temperature

  Yes

  No

  N/A

• Rice cooker
Food Temperature

• Is the unit running at the correct temperature

  Yes

  No

  N/A

Reheating

• Does the food business reheat any foods

  Yes

  No

  N/A

• Reheating Practices

• Are reheating temperatures checked

  Yes

  No

  N/A

• Records

Cooling

• Does the food business cool hot foods to be used again

  Yes

  No

  N/A

• BC = Blast Chiller / ST = Shallow Trays / AM = Ambient / ICW =Iced Water, Cold Water / OTH = Other

• Cooling methods

  Select Blast chiller Shallow trays Ambient Iced water / cold water Other

  • Blast chiller
  • Shallow trays
  • Ambient
  • Iced water / cold water
  • Other

• Other

• Are cooling temperatures checked

  Yes

  No

  N/A

• Records

Documented systems

• Does the business require a documented system

  Documentation required

  Pre requisites only

• Pre requisites

  Select Cleaning Pest Control Training Maintenance Stock Control Food Policy e.g recall, foreign body policy Waste Disposal

  • Cleaning
  • Pest Control
  • Training
  • Maintenance
  • Stock Control
  • Food Policy e.g recall, foreign body policy
  • Waste Disposal

• Is there a documented food safety system

  Yes

  No

  N/A

• Type of documented system

  Select SFBB In house system NCASS School Food Support Service Subway Global Food Policy Mitchell's and Butlers Greene King Spirit Group

  • SFBB
  • In house system
  • NCASS
  • School Food Support Service
  • Subway Global Food Policy
  • Mitchell's and Butlers
  • Greene King
  • Spirit Group

• System details

• Is there traceability on site for food items

  Yes

  No

  N/A

Safer Food Better Business

• Diary completed (Inc opening and closing checks)

  Yes

  No

  N/A

• Is the SFBB pack regularly reviewed / updated

  Yes

  No

  N/A

• Issues non compliance

  Select Not all safe methods completed Not all sections completed Out of date / not reviewed Staff training not completed Not following SFBB pack Other

  • Not all safe methods completed
  • Not all sections completed
  • Out of date / not reviewed
  • Staff training not completed
  • Not following SFBB pack
  • Other

In house documented system

• Records

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

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

• Alternative record keeping

• Photos of systems

  Media

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

• Date of training

• Certificates

• HACCP Training

• Digital copies

  Media

• Sickness policy are staff aware

  Yes

  No

  N/A

• Use 48 hours clear

Personal Hygiene

• Handwashing

• Appropriate hand washing observed

  Yes

  No

  N/A

• Hand washing technique acceptable

  Yes

  No

  N/A

• Are staff trained / instructed on effective hand washing

  Yes

  No

  N/A

• Are staff wearing suitable overclothing

  Yes

  No

  N/A

• Protective clothing

  Select Chef Whites Hat Hairnet Apron Disposable Apron Uniform (on site only)

  • Chef Whites
  • Hat
  • Hairnet
  • Apron
  • Disposable Apron
  • Uniform (on site only)

Allergen Management and Training

• Is there a policy / procedure in place on how the business manage food allergens

  Yes

  No

  N/A

• Have staff been provided with allergen awareness training incl company procedures and policies with regard to dealing with allergenic customers

  Yes

  No

  N/A

• Has someone been appointed with responsibility for food allergens

  Yes

  No

  N/A

• Have emergency procedures been considered in the event of an incident

  Yes

  No

  N/A

Allergen free food

• Do you provide allergen free foods incl at events / buffets

  Yes

  No

  N/A

• Allergen free food

Dish

• Name of dish

• Allergens free from

  Select Celery Cereals con Gluten Molluscs Crustaceans Fish Nuts Peanuts Eggs Milk Soya Lupin Mustard Sulphites Sesame seeds

  • Celery
  • Cereals con Gluten
  • Molluscs
  • Crustaceans
  • Fish
  • Nuts
  • Peanuts
  • Eggs
  • Milk
  • Soya
  • Lupin
  • Mustard
  • Sulphites
  • Sesame seeds

• Controls

  Select Sealed Container / Unopened packaging Separate storage area Decanted food labelled with allergens Spillage policy / Contaminated product controls Separate area Allocated food handler incl when absent Separate equipment / utensils Separate cleaning equipment Effective cleaning of prep area and utensils Effective hand washing Separate PPE Colour coded equipment Sauces and Garnishes considered Buffet - Plated food Composite ingredient check

  • Sealed Container / Unopened packaging
  • Separate storage area
  • Decanted food labelled with allergens
  • Spillage policy / Contaminated product controls
  • Separate area
  • Allocated food handler incl when absent
  • Separate equipment / utensils
  • Separate cleaning equipment
  • Effective cleaning of prep area and utensils
  • Effective hand washing
  • Separate PPE
  • Colour coded equipment
  • Sauces and Garnishes considered
  • Buffet - Plated food
  • Composite ingredient check

• Have cross contamination risks been identified and adequate controls put in place in storage, preparation and service

  Yes

  No

  N/A

• Officers must consider any complex equipment used inc vacuum packers, mincers and slicers

Layout / Design / Construction / Size

• Does the general layout of the premises allow adequate cleaning

  Yes

  No

  N/A

• Does the general layout of the premises prevent cross contamination

  Yes

  No

  N/A

Structural / Layout issues non compliance only

• Location

  Select Main kitchen Preparation Room Bar Cellar Dry Store Garage First floor storage Front servery Shop Walk in Fridge Walk in Freezer Mobile Unit Inside Toilet Outside Toilet Other

  • Main kitchen
  • Preparation Room
  • Bar
  • Cellar
  • Dry Store
  • Garage
  • First floor storage
  • Front servery
  • Shop
  • Walk in Fridge
  • Walk in Freezer
  • Mobile Unit
  • Inside Toilet
  • Outside Toilet
  • Other

• Structural / Layout Issues

Item

• Item

  Select Floor Wall Suspended ceiling Ceiling Window Door Hand Contact Point Work surface Other

  • Floor
  • Wall
  • Suspended ceiling
  • Ceiling
  • Window
  • Door
  • Hand Contact Point
  • Work surface
  • Other

• Construction

  Select Painted plaster Plastic cladding Stainless steel Metal Painted metal Stone Ceramic tile Quarry tile Melamine Bare wood Painted wood Carpet Altro Linoleum Laminate Concrete

  • Painted plaster
  • Plastic cladding
  • Stainless steel
  • Metal
  • Painted metal
  • Stone
  • Ceramic tile
  • Quarry tile
  • Melamine
  • Bare wood
  • Painted wood
  • Carpet
  • Altro
  • Linoleum
  • Laminate
  • Concrete

• Condition

  Select Dirty Damaged Unsealed Disrepair Cracked Mouldy Re-decoration Porous Toxic material non washable

  • Dirty
  • Damaged
  • Unsealed
  • Disrepair
  • Cracked
  • Mouldy
  • Re-decoration
  • Porous
  • Toxic material
  • non washable

• Add media

  Media

General structure

• How many WHBs are in the premises

  Select 1 2 3 4 5 6 7 8 9 10 10 plus

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 10 plus

• Where are they located

  Select Main kitchen Preparation Room Bar Cellar Dry Store Garage First floor storage Front servery Shop Walk in Fridge Walk in Freezer Mobile Unit Inside Toilet Outside Toilet Other

  • Main kitchen
  • Preparation Room
  • Bar
  • Cellar
  • Dry Store
  • Garage
  • First floor storage
  • Front servery
  • Shop
  • Walk in Fridge
  • Walk in Freezer
  • Mobile Unit
  • Inside Toilet
  • Outside Toilet
  • Other

• Detail

• Non compliant WHB

WHB

• Location

  Select Main kitchen Preparation Room Bar Cellar Dry Store Garage First floor storage Front servery Shop Walk in Fridge Walk in Freezer Mobile Unit Inside Toilet Outside Toilet Other

  • Main kitchen
  • Preparation Room
  • Bar
  • Cellar
  • Dry Store
  • Garage
  • First floor storage
  • Front servery
  • Shop
  • Walk in Fridge
  • Walk in Freezer
  • Mobile Unit
  • Inside Toilet
  • Outside Toilet
  • Other

• Details

  Select No hot water No cold water No soap No hand drying Dirty basin Damaged basin Broken tap Dirty taps Leaking tap No adequate drainage Blocked drainage

  • No hot water
  • No cold water
  • No soap
  • No hand drying
  • Dirty basin
  • Damaged basin
  • Broken tap
  • Dirty taps
  • Leaking tap
  • No adequate drainage
  • Blocked drainage

• Add media

  Media

• Toilet Compliant

  Yes

  No

  N/A

• Lobby / Intervening space

• Ventilation

• Changing facilities

  Yes

  No

  N/A

• Food Waste Compliant

  Yes

  No

  N/A

• Company details

  Select Biffa Veiolia Bakers Wastecycle Sita CBC Other

  • Biffa
  • Veiolia
  • Bakers
  • Wastecycle
  • Sita
  • CBC
  • Other

• Details

• Frequency of collection

  Select 1 per week 2 per week 3 per week Other

  • 1 per week
  • 2 per week
  • 3 per week
  • Other

• Details

• Oil used onsite

• Company details

  Select Olleco I C Oils Bookers Makro Bidvest Other

  • Olleco
  • I C Oils
  • Bookers
  • Makro
  • Bidvest
  • Other

• Details

• Water supply Compliant

  Yes

  No

  N/A

• Type of supply

  Mains Water

  Private Water

• Please refer premises to private water supply officer

• Drainage Compliant

  Yes

  No

  N/A

• Type of supply

  Select Mains drainage Private drainage Container

  • Mains drainage
  • Private drainage
  • Container

• Lighting Compliant

  Yes

  No

  N/A

• Type

  Select Natural light Fluorescent tubes Light bulbs

  • Natural light
  • Fluorescent tubes
  • Light bulbs

• Diffusers

• Ventilation Compliant

  Yes

  No

  N/A

• Type

  Select Natural Mechanical

  • Natural
  • Mechanical

• DGF = Dirty, Greasy Filters / FM = Filters Missing / GG = Greasy Gulleys / DF = Dirty Fans

• Issues

  Select Dirty / Greasy filters Filters missing Gulleys greasy Dirty fans

  • Dirty / Greasy filters
  • Filters missing
  • Gulleys greasy
  • Dirty fans

Pest control

• Is the premises free from pests

  Yes

  No

  N/A

• Pest(s) present on site

  Select Rats Mice Cockroaches Flies Ants Stored product insects Insects - General Birds / Vertebrates

  • Rats
  • Mice
  • Cockroaches
  • Flies
  • Ants
  • Stored product insects
  • Insects - General
  • Birds / Vertebrates

• Response by FBO

  Select Nothing Contacted contractor DIY

  • Nothing
  • Contacted contractor
  • DIY

• Does the business carry out its own pest checks

• Is there a pest control contract

  Yes

  No

  N/A

• Company

  Select Rentokill Nottingham Pest Ecolabs Pest Force Target Pest Away Four Seasons Conquer Mitie First class hygiene Cannon Interserve Other

  • Rentokill
  • Nottingham Pest
  • Ecolabs
  • Pest Force
  • Target
  • Pest Away
  • Four Seasons
  • Conquer
  • Mitie
  • First class hygiene
  • Cannon
  • Interserve
  • Other

• Other provide details

• Pests listed

  Select Rodents Insects Birds

  • Rodents
  • Insects
  • Birds

• Date of last visit

Complex Equipment

• Is there any complex equipment on site

  Yes

  No

  N/A

• Types of equipment

  Media

• Vacuum packer on site

  Yes

  No

  N/A

• Ensure that vacuum packers are NOT shared use (Ecoli O157 Guidance) if shared immediately stop any use and assess with FBO

• Are there designated / separate vacuum packers for raw and ready to eat foods (if no fully detail cleaning procedures)

  Yes

  No

  N/A

• Cleaning

  Select Hot water only Hot water and detergent Trigger spray cleaner Cold water only Anti bacterial cleaner

  • Hot water only
  • Hot water and detergent
  • Trigger spray cleaner
  • Cold water only
  • Anti bacterial cleaner

• Separated raw and ready to eat packaging

  Yes

  No

  N/A

• Are all vacuum packed foods given 10 days or less shelf life

  Yes

  No

  N/A

• Mincer on site

  Yes

  No

  N/A

• Cleaning

  Select Hot water only Hot water and detergent Trigger spray cleaner Cold water only Anti bacterial cleaner

  • Hot water only
  • Hot water and detergent
  • Trigger spray cleaner
  • Cold water only
  • Anti bacterial cleaner

• Slicer on site

  Yes

  No

  N/A

• Are there separate slicers

  Yes

  No

  N/A

• Cleaning

  Select Hot water only Hot water and detergent Trigger spray cleaner Cold water only Anti bacterial cleaner

  • Hot water only
  • Hot water and detergent
  • Trigger spray cleaner
  • Cold water only
  • Anti bacterial cleaner

• Separated raw and ready to eat packaging

  Yes

  No

  N/A

• Mixer / Food Processor / Robot Coupes on site

  Yes

  No

  N/A

• Cleaning

  Select Hot water only Hot water and detergent Trigger spray cleaner Cold water only Anti bacterial cleaner

  • Hot water only
  • Hot water and detergent
  • Trigger spray cleaner
  • Cold water only
  • Anti bacterial cleaner

• 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

• Risk Rating 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

• Confidence in management / control procedures

  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

• Does the premises require a revisit

  Yes

  No

  N/A

• Timescale

  <7 days

  <14 days

  1 month

  2 months

  3 months

Revisit

Revisit

• Type

  Revisit following inspection

  FHRS Re-score

• Officer

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

  • Stuart Adkins
  • Nadine Buckland
  • Laura Cowlishaw
  • Denise Ingram-Hall
  • Donna Shaw
  • Victoria Spanovic
  • Alison Whitmore

• Select date

  Date

• Has the revisit been carried out by the set timescale

  Yes

  No

  N/A

• Have all the legal requirements been completed

  Yes

  No

  N/A

• Further action required

  Select Revisit Improvement Notice Self certification Letter Coaching / Advice

  • Revisit
  • Improvement Notice
  • Self certification
  • Letter
  • Coaching / Advice

• FHRS Re score

  Select 5 4 3 2 1 0 Not Applicable

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0
  • Not Applicable

• Is the ‘Beverage gases in the hospitality industry’ health and safety intervention relevant to this visit?

  Yes

  No

• Where do they store their gas cylinders

  Outside

  Basement Cellar

  Other Cellar Area (not basement)

• Can the external area only be accessed by authorised personnel

  Yes

  No

• How is the area ventilated

  Natural Only

  Mechanical Only

  Natural and Mechanical

• Has a risk assessment been carried out of the ‘cellar’ area

  Yes

  No

  Not known

• Have safe systems of work been identified for activities in the ‘cellar’

  Yes

  No

  Not known

• Are there any gas alarms to the ‘cellar’ area

  Yes

  No

  Not known

• If yes, do they know what to do if it does?

  Yes

  No

• Do they have procedures that they can use to assist in the identification of gas leaks

  Yes

  No

DISPENSING SYSTEM

• Is there an installation certificate for each installation

  Yes

  No

  Not known

• Are the pressure systems inspected by a competent engineer every five years or to a schedule produced by a competent engineer (Written Scheme of Examination)

  Yes

  No

  Not known

• When is the next inspection due

• Are safety signs and procedures on display

  Yes

  No

GAS CYLINDERS

• What gas cylinders do they have?

  Select CO2 Nitrogen Mixed Gas Other

  • CO2
  • Nitrogen
  • Mixed Gas
  • Other

• What other gas cylinders do they have

• Are their cylinders obtained from a reputable supplier

  Yes

  No

  Not known

• Are the cylinder contents clearly identified on the cylinder label

  Yes

  No

  Not known

• 

• Are the product traceability labels visible

  Yes

  No

• Are there current coloured plastic test date rings between the valve and the cylinder

  Yes

  No

• 

• Have they been supplied with the product safety data sheets

  Yes

  No

  Not known

• Are the cylinder valves sealed when delivered

  Yes

  No

  Not known

• Are the cylinder valves in good condition with no evidence of tampering with the residual pressure valve (RPV)

  Yes

  No

  Not known

• Do they have spare washers available

  Yes

  No

  Not known

• Do the cylinders look in good condition i.e. no excessive rust, dents, gouges, bulges or defacing of any kind.

  Yes

  No

• Are cylinders properly secured

  Yes

  No

• Used in an upright position in a safe, secure, dry place

  Yes

  No

• Are numbers of cylinders kept to a minimum

  Yes

  No

• Are empty cylinders stored separately to full cylinders

  Yes

  No

• Are cylinders moved around safely

  Yes

  No

  Not known

• Is the cellar floor free from obstructions and spillages

  Yes

  No

• Are gloves available for the handling of gas cylinders

  Yes

  No

  Not known

ACCESS AND TRAINING

• Is the entry to the ‘cellar’ area restricted to authorised persons only

  Yes

  No

• Do they tell someone else when going to enter the cellar

  Yes

  No

• Have all authorised people being suitably informed, instructed and/or trained with regards to 'cellar safety'

  Yes

  No

  Not known

• The following areas need further instruction, information and / or training

  Select ALL Pressure systems used on site Manual handling of cylinders Understanding associated hazards Access and work in confined spaces Safe storage of cylinders Cylinder changeover procedures Use of PPE Ventialtion and Monitoring Systems Action to be taken in an emergency

  • ALL
  • Pressure systems used on site
  • Manual handling of cylinders
  • Understanding associated hazards
  • Access and work in confined spaces
  • Safe storage of cylinders
  • Cylinder changeover procedures
  • Use of PPE
  • Ventialtion and Monitoring Systems
  • Action to be taken in an emergency

BEER LINE CLEANER

• Has a COSSH assessment been carried out of the beer line cleaner

  Yes

  No

  Not known

• Is changing the beer lines carried out by a competent person

  Yes

  No

  Not known

• Are all containers clearly labelled

  Yes

  No

• What PPE do they use

  Select None Gloves Goggles Apron Safety Shoes

  • None
  • Gloves
  • Goggles
  • Apron
  • Safety Shoes

• Are the beer lines cleaned during open hours

  No

  Yes

  Not known

• How do they inform others when a line is being cleaned?

• How do they inform others when the line is safe to use again.

Basis for recommendation

• Please pick the appropriate type of intervention applied this time and / or the outcome. This will determine your recommendation on the next section

• Interventions

  Select Cat A, B or not "broadly compliant" C risk rating Cat C "broadly compliant" risk rating. This intervention was an Inspection Cat C "broadly compliant" risk rating. This intervention was a partial inspection Cat C "broadly compliant" risk rating. This intervention was an audit Cat C "broadly compliant" risk rating. This intervention was an "other official control" Cat D risk rating. This intervention was an official control Cat D risk rating. This intervention was a non official control Cat E risk rating

  • Cat A, B or not "broadly compliant" C risk rating
  • Cat C "broadly compliant" risk rating. This intervention was an Inspection
  • Cat C "broadly compliant" risk rating. This intervention was a partial inspection
  • Cat C "broadly compliant" risk rating. This intervention was an audit
  • Cat C "broadly compliant" risk rating. This intervention was an "other official control"
  • Cat D risk rating. This intervention was an official control
  • Cat D risk rating. This intervention was a non official control
  • Cat E risk rating

• Any comments / areas particularly focused on at this intervention?

Recommended next intervention / alternative enforcement strategy (AES)

• Bearing in mind the requirements and options available in the Code of Practice, on the basis of information above, the following is suggested for consideration at the next due date:

• IF = Inspection Full / IP = Inspection Partial / OOCI = Other Official Control Intervention / NOCI = Non Official Control Intervention / AES = Alternative Enforcement Strategy

• Interventions

  Inspection - Full

  Inspection - Partial

  Other official control intervention

  Non official control intervention

  Alternative Enforcement Strategy

• If "Other official control intervention" or "Non official control intervention" chosen suggest which or if "AES" suggest what

• Where a partial audit/inspection/other intervention is suggested - any particular area(s) to focus on?

• Reason(s) why, where other intervention options are available, a full inspection is suggested

• To help us comply with the Data Protection Act 1998, we would like your consent before we take a photograph or recording of you, your child or the vulnerable adult you are responsible for. The images would be used to help promote the Council services and events.<br>The photograph or recording may be used by the media, on Council websites, Council social media accounts, in Council or partner publications or in exhibitions<br>I have read and understood the information and give permission for Charnwood Borough Council to use the photographs/recordings as detailed above

  Yes

  No

  N/A

• Signature

  Sign

• If signing on behalf of a child or person unable to sign or give verbal consent for themselves, please give their name and your relationship to them

  Child

  Person unable to sign

• Name

• Relationship

• Telephone Number

• Council Officer

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

  • Stuart Adkins
  • Nadine Buckland
  • Laura Cowlishaw
  • Denise Ingram-Hall
  • Donna Shaw
  • Victoria Spanovic
  • Alison Whitmore