Slim Chickens Surefoot

Incorrect storage of any allergy or gluten free equipment (GF accredited sites)

Flow Training – Records and team knowledge of process in house. Food Allergen training more than 3 days since start date – Check Dashboard on flow~

Team are unable to explain or are witnessed not following company process for preparing an allergen dish

Cleanliness standards throughout are extremely poor with a high risk of a poor food hygiene rating if EHO were to visit

Examples throughout that cleaning tasks are not being completed to required standard and frequency

Evidence that Cleaning tasks are not being completed sufficiently – signing off tasks <br>with clear evidence they were not completed

Bleach used in food production and food storage areas.

Critical Control Points as identified in the Food Safety Management System are not being followed. This can include: Food Delivery, food <br>accepted in poor condition when packaging is soiled or damaged; Food not cooled to standard (within 90 mins)

Evidence that food has been contaminated with physical, chemical or biological contaminates (Allergen contamination should be deducted under 'Allergen <br>Control'). Physical contamination includes: plastic, glass or metal. Biological contamination would include: hair or fingernails. FS

One or more high risk products out of date/ unlabelled (use by date)Three or more low risk products out of date/ unlabelled (best before)Evidence of any <br>relabelling of food / shelf life extensionShelf life chart/ day dot guide not being followed FS

E.coli Controls - <br>Measures are not in place to reduce the risk of E.coli cross contamination. This will include raw meat and non-RTE (Ready To Eat) foods such as unwashed <br>fruit and vegetables being stored above RTE foods. Deduct dual use of vacuum packer (for RTE and non-RTE foods) here. FS

Evidence of documentation being falsified. This can include temperature records, risk assessments, training records or cleaning schedules. FS

Fire Marshall on site (Flow training)

6 monthly Fire Drill more than 1 month overdue

Weekly Fire alarm tests missing for 2 or more weeks

Monthly Emergency lighting test missing for more than 1 month

Fire Exits blocked

Poor hand washing demonstrated by the team with team members not washing their hands (hot water, anti-bacterial soap, 30 seconds) after <br>smoking, cleaning, handling rubbish or unwashed vegetables, preparing high risk foods (such as raw meat or shellfish), after eating or going to the toilet.

Personal hygiene is so poor that there is a risk of cross-contamination of RTE food. This can include dirty aprons, chef jackets or chef trousers.

No hot water and BRG Loss of Hot Water policy not being followed

Immediate danger to health - either visitors, employees, contractors or customers. This can include; ElectricalHazards, such as exposed live wires; Trip <br>Hazards, such as holes in or damaged flooring (especially at the top of stairs)

Manual Handling; Risk of Team member burning themselves; Dangerous <br>Working Practices such as working over fryers

Control measures highlighted in Risk Assessments not being adhered to

Actions not completed or comment made on previous Safety Assessment. No comments or updates on the portal attached to the points raised If <br>improvements have visibly been made but not updated on the Portal, mark as an action 'For Information' only. This covers both SureFoot and EHO visits. <br>Please investigate all corrective actions logged and seek evidence. If falsified, this would result in a critical.

Any evidence of pest activity (mice, rats, cockroaches, fly activity or insects) or droppings in food prep or food storage areas Failure to close down any <br>housekeeping actions within 14 days of the most recent pest visit report (Pest Alert portal)

Terminix Manager falsifying pest checks daily when there is clear evidence of site pest activity.

Failure to close down any housekeeping actions within 14 days of the most recent pest visit report (Pest Alert portal)

Food not held at the correct temperature. Refrigerated food in fridges not held below 8ºC. Food not cooked to correct temperature (as per their HACCP). <br>Hot food not held above 63ºC or lack of system to track 2hr window to use or discard.

Food not cooled to the temperature stated in the HACCP before <br>moving to refrigeration

Frozen food defrosted ambiently. Frozen food held outside of temperature range stated in the HACCP.

Any team member working who hasn’t completed FS2 and HS2 – Within 7 days of employment start date (Day 8 is overdue)

Any team member working who <br>hasn’t completed Food Allergens module – Within 3 days of employment start date (Day 4 is overdue)

Any team member working who hasn’t completed HS2 – Within 7 days of employment start date (Day 8 is overdue)

Proof of Risk Assessment training for <br>employees working (within 2 weeks of employment)Young Persons RA is place for under 18’s from Day 1