FS Full Inspection

• Charnwood Borough Council, Southfield Road, Loughborough, Leicestershire, LE11 2TX

• Trade as / Town

• Conducted on

  Date

• Officer

  Select

• 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

• Add media

  Media

• 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

• undefined

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

• There are 14 allergens as follows Milk, Eggs, Molluscs, Crustaceans, Nuts, Tree Nuts, Celery, Mustard, Gluten containing cereals, Soya, Lupin and Sulphites

  

• Allergen information awareness demonstrated on questioning (provide details)

  Good

  Fair

  Poor

  N/A

• Systems in place for providing information to customers

  Select Signage on display in customer area Use of allergen matrix or equivalent Ingredients on menus Online information Verbally communicated None

  • Signage on display in customer area
  • Use of allergen matrix or equivalent
  • Ingredients on menus
  • Online information
  • Verbally communicated
  • None

• Referral to Leicestershire Trading Standards required

• PPDS food labelled as per Natashas Law

  Yes

  No

  N/A

• Referral to Leicestershire Trading Standards required

• Allergen cross contamination awareness demonstrated on questioning (provide details)

  Good

  Fair

  Poor

  N/A

• Systems in place for preventing allergen cross contamination

  Select Physical separation of allergen ingredients in storage Hygiene controls in place between allergen handling (further details) Additional controls (further details) None

  • Physical separation of allergen ingredients in storage
  • Hygiene controls in place between allergen handling (further details)
  • Additional controls (further details)
  • None

Allergen free food

• Are allergen free foods provided at the premises including at any events / take away / online sales

  Yes

  No

  N/A

• How are allergen free food(s) provided at your business

  Select Open allergen free food made on premises Wrapped or bought in allergen free food

  • Open allergen free food made on premises
  • Wrapped or bought in allergen free food

• Adequate controls to prevent contamination of open allergen free foods

  Good

  Fair

  Poor

  N/A

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

• undefined

• 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

• undefined

• 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

• 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

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

• 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

• Slips Trips and Falls - Any issues noted on inspection (hazard spotting only)

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 Unrated / New business visit 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

  • Unrated / New business visit
  • 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

  Select Inspection - Full Inspection - Partial Other official control intervention Non official control intervention Alternative Enforcement Strategy

  • 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

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

• Specific Food Law under which intervention was conducted

• Food Safety Act 1990

• Food Safety & Hygiene (England) Regulations 2013

• Regulation EC No 852/2004

• Regulation EC No 178/2002

• Health and Safety at Work etc Act 1974

• Action to be taken by the food authority

  Select Report of visit emailed Letter Email Advice

  • Report of visit emailed
  • Letter
  • Email
  • Advice

• Priority Actions / Improvements Necessary

• Compliance with food hygiene and safety procedures Standards

  Full Compliance

• Compliance with food hygiene and safety procedures Additional

• Compliance with structure requirements Standards

  Full Compliance

• Compliance with structure requirements Additional

• Confidence in management / control procedures Standards

  Select Full Compliance FSM not completed FSM not implemented FSM not reviewed FSM unavailable Staff Training None Staff Training inadequate SFBB not all safe methods completed SFBB Diary not up to date SFBB Non completed 4 weekly reviews

  • Full Compliance
  • FSM not completed
  • FSM not implemented
  • FSM not reviewed
  • FSM unavailable
  • Staff Training None
  • Staff Training inadequate
  • SFBB not all safe methods completed
  • SFBB Diary not up to date
  • SFBB Non completed 4 weekly reviews

• Confidence in management / control procedures Additional

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

  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

  Select 0 1 2 3 4 5 Not Applicable

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

• New FHRS sticker issued on site

• Notes for businesses
  As the food business operator of the establishment you have a right to appeal the food hygiene rating given following your inspection if you do not agree that the rating reflects the hygiene standards and management controls found at the time of the inspection.
  You have 21 days (including weekends and bank holidays) from the date of receipt of this notification to lodge an appeal.
  The Lead Officer for Food will review your rating and communicate the outcome of your appeal to you within 21 days. You can use the Right to Reply form as well. The purpose of the right to reply is to enable you to give an explanation of subsequent actions that have been taken to make the required improvements as detailed in any inspection letter or this report, or to explain mitigation for the circumstances at the time of inspection.
  You can find further information on this at https://www.charnwood.gov.uk/pages/foodhygieneratingscheme_business

Request for early publication of a rating

• As the food business operator of the establishment you may request that your new rating is published on food.gov.uk/ratings before the period in which you can appeal against the rating has elapsed

• The Food Safety Team will review your request and will usually publish the rating early. If there are any issues or queries, such as the Food Safety Team needing to confirm your position within the business, they will contact you.

• I request the publication of the rating from the above inspection on food.gov.uk/ratings before the period in which the rating may be appealed has elapsed.

• Add signature

  Sign

• 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

• Contact telephone number

• Contact email address

• Officer

  Sign

• Officer Designation

  Environmental Health Officer

  Food Safety Manager

• Officer email

  Select laura.cowlishaw@charnwood.gov.uk stuart.adkins@charnwood.gov.uk donna.shaw@charnwood.gov.uk vicky.spanovic@charnwood.gov.uk nadine.buckland@charnwood.gov.uk env.health@charnwood.gov.uk

  • laura.cowlishaw@charnwood.gov.uk
  • stuart.adkins@charnwood.gov.uk
  • donna.shaw@charnwood.gov.uk
  • vicky.spanovic@charnwood.gov.uk
  • nadine.buckland@charnwood.gov.uk
  • env.health@charnwood.gov.uk

• Officer telephone number

  Select 01509 634917 01509 634631 01509 634655 01509 636435 01509 634633 01509 634632 01509 634636

  • 01509 634917
  • 01509 634631
  • 01509 634655
  • 01509 636435
  • 01509 634633
  • 01509 634632
  • 01509 634636

• Charnwood Borough Council, Southfield Road, Loughborough, Leicestershire, LE11 2TX https://www.charnwood.gov.uk/pages/regulatory_service

• Recipients signature

  Sign

• The ‘Food Hygiene Rating Scheme’ is a local authority/Food Standards Agency partnership initiative. The scheme provides consumers with information about hygiene standards in food premises at the time they are inspected by local authority food safety officers to check compliance with legal requirements – the food hygiene rating given reflects the inspection findings. The purpose is to allow consumers to make informed choices about the places where they eat out or shop for food thereby encouraging businesses to improve their hygiene standards.
  
  In order to ensure that the scheme is fair to businesses, it has been designed to include a number of safeguards. These are: an appeal procedure; a ‘right to reply’; and an opportunity to request a re-visit when improvements have been made in order to be re- assessed for a ‘new’ rating. Information for food businesses about these different safeguards is provided below
  

• E. coli O157 Guidance
  
  If you handle open raw meat and vegetables as well as ready to eat foods, you must carefully manage the risk of cross contamination in your business. Guidance has been issued on E. coli O157 contamination, and its prevention. The fact sheet "E. coli O157: Cross-contamination Factsheet - Caterers" details a summary of the main controls, and the full guidance “E. coli O157 Control of Cross-contamination” is available at https://www.food.gov.uk/business-guidance/e-coli-cross-contamination-guidance
  

• Allergen Information
  
  You need to provide allergen information to consumers on the food you provide, to ensure people with food allergies can identify the ingredients they need to avoid.
  
  Please follow this link https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses on how you can implement the allergen information rules.
  
  From 1 October 2021, the requirements for prepacked for direct sale (PPDS) food labelling have changed. The new labelling will help protect your consumers by providing potentially life-saving allergen information on the packaging. Any business that produces PPDS food will be required to label it with the name of the food and a full ingredients list, with allergenic ingredients emphasised within the list. Businesses need to check if their products require PPDS labelling and what they need to do to comply with the new rules. There is a checking tool on the FSA website to see if this affects your business https://www.food.gov.uk/allergen-ingredients-food-labelling-decision-tool
  
  For further food labelling advice, see the link below and if necessary contact Trading Standards at tradingstandards@leics.gov.uk or visit www.leics.gov.uk/tradingstandards
  

• Charnwood Borough Council is committed to providing high quality food hygiene and inspection services. An important part of this process is to find out your views following the recent inspection of your business. Therefore, I would appreciate it if you could complete this quick survey by clicking on the following link. Please tick the appropriate boxes and provide additional information as necessary.
  https://www.smartsurvey.co.uk/s/food_hygiene/