Title Page
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Site Name
- Benfleet
- Stock Road
- South Weald
- WR Brentwood
- WR Chelmsford
- WR Thorley
- Oaklands Park
- Sextons
- Doggetts Lane
- Tiptree
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Conducted on
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Prepared by
DELIVERY
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High Risk chilled food & drink must be accepted according to the correct delivery procedure process guide
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Frozen food & drink must be accepted according to the correct delivery procedure process guide
STORAGE
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High Risk chilled product temperature must be between 0°C & 8°C
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All frozen stock must maintain a product temperature <‐12°C
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Equipment temperature monitors not within 2°C of the reference probe. Vinci to be asked to replace/repair
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Most Senior member of staff at the time of inspection must have access to the last 4 week period of food related records and be able to demonstrate this to the inspector
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All Chillers & Freezers must have a working temperature monitor available, if not in working order a call to Vinci must be logged
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All Food must be stored in a safe manner without risk of cross contamination
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Team members are expected to know the temperature requirement for frozen and Chilled food storage & delivery
STOCK ROTATION
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High Risk chilled product areas must be date checked by team members every evening
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"First In First Out (FIFO)" system of stock rotation should be operated in all areas
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All expired SOR High Risk products to be stored in closable container labelled "Unfit for Human Consumption". Not to be stored in public areas
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Uncooked Hot Food and Baked Confectionery must be covered and labelled with a Best before date & Batch code in the freezer
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All open food requires up to date Allergen Information to be displayed on SEL and or packaging
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Expired Baked Confectionery Share packs must not be available for sale to the general public past the use by date
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Hot Food products must have the expiry time checked regularly by team members, Any food on sale past the expiry time or Hot food found without a SATO label printed must be removed immediately from sale
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Date Check of High risk goods to be completed and iPad task recorded by CSC daily between 23:00‐23:59 for 24hr site or an hour before closing if 16/17 hour site. Manager date check must to be completed & signed off on daily iPad checks
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Current SATO software must be in place along with the latest firmware in line with the current 'S' period
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No expired Low Risk food or drink must be available for sale to customers
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The team at every site must be aware of the importance of allergen information and be able to correctly guide customers to the allergen matrix document
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No expired frozen food must be available for sale to customers
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Current Allergen Matrix must have a hard copy printed & available on the iPad for all sites
COOKING
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Cooked Hot food must have Core Temperature of >75°C (>82°C in Scotland) achieved/checked before putting on sale
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Team members are expected to know the temperature requirement for cooking Hot food
PEST PREVENTION
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There must be no signs or evidence of pest activity. If found a call to Vinci must be logged immediately
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There must be no holes greater than a pencil width internally & externally (includes Electrical cupboard). No ceiling tiles missing or dislodged internally & no uncovered vents on outside of building
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Regular check of Bait stations must be made to ensure they are in good order and accessible to pests
CLEANING
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Coffee Machines must always be cleaned in‐line with the designated process/schedule
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All toilets should be clean, stocked & free from offensive odours
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Appropriately sized sink facilities for thoroughly washing all items of equipment including baking trays must be available
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All the elements of the basic Hygiene Kit must be available as detailed in the HACCP
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Team Members must be able to demonstrate understanding of all elements of the Hygiene Kit
MAINTENANCE
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There must be an adequate supply of Potable water. Hot and cold running water must be available at all hand washing facilities and kitchen/equipment/utensil sinks
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Potential hazards were found onsite that may result in physical, chemical or microbiological contamination of food
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Toilets are to be in working order
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Temperature Probe has failed the calibration check test and must be replaced
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A Temperature Probe must be available, in working order and fit for purpose
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For sites who prepare Bread onsite, Scales must be available, working and pass calibration check
PERSONAL HYGIENE
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Team members must not be onsite showing signs of illness or having being ill within the previous 48hrs
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Inadequate Handwashing facilities observed and/or practices observed
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Team members need access to Rubber Gloves, Disposable Gloves, Hats, Aprons and Catering Quality long arm single Oven Gloves, all to be in good, clean condition
TRAINING
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All food handlers must have completed the Basic Food Hygiene and On‐The‐Job Training
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All team members to complete the Basic Food Hygiene Training within 4 weeks of commencing employment
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Refresher training must be completed as required. (Min 60% up‐to‐date)
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The site needs to have the HACCP available to all team members at all times
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All team members need to be fully aware of the HACCP document, its location and it's purpose
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Team members must have access to the Food Operations manual, be aware of its location and purpose
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Completed Bake Plan documents must be saved for a minimum of 8 weeks & be available upon inspection
HOT HOLDING
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Core temperature of Hot products must be >63°C in Hot Holding unit
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Team members to know the temperature requirement for hot holding food
