Uttlesford District Council Commercial Premises Hygiene Inspection Report - duplicate

• Business Ref. Number:

• Business Name:

• Business Address:
  Address

• Inspecting Officer:

• Date and Time of Inspection:

  Date

• The Food Safety and Hygiene (England) Regulations 2013
  Regulation (EC) NO. 852/2004
  Regulation (EC) NO. 178/2002
  Health and Safety at Work etc. Act 1974
  
  This report covers only those matters which were identified on today’s visit. It is not a formal notice requiring action to be taken but does describe contraventions of legislation and the action which you must take to remedy those breaches identified and the date by which such action must be taken.
  Any contraventions found during the visit will be listed under the relevant sections of Food Hygiene, Structure & Cleaning, Confidence in Management or Health & Safety.
  Although a Health and Safety inspection is not being carried out, any issues relating to Health and Safety that are identified during the Food Hygiene Inspection will be recorded in the Health & Safety section.
  You may take action other than that which is detailed in the report but it must achieve compliance with the law. I recommend that you contact me prior to undertaking alternative works to ensure that it will comply with the law and be acceptable; this may help avoid unnecessary delays and costs to you.
  Recommendations may also be made under the relevant sections of Food Hygiene, Structure & Cleaning, Confidence in Management or Health & Safety. These are included to encourage good practice and may help you to demonstrate compliance with the law. These matters need not be actioned and will not affect your Food Hygiene Rating Scheme (FHRS) Score (if you have one).
  
  Uttlesford District Council is the data controller for any personal information you provide to the council. For more information on your data protection rights or on how to contact our Data Protection Officer, please have a look at our Privacy Notices on our website.
  https://www.uttlesford.gov.uk/article/5156/Privacy-notices-and-cookies

Business Information

• FBO's Name:

• Manager's Name:

• Person seen:

• Primary Authority:

• Business Opening Hours:

• Telephone Number:

• Email Address:

• No: of employees:

  0-10

  11-50

  51+

• No. of food handlers:

• No. of covers/meals on an average day:

• No. of covers/meals on a busy day:

• Additional comments:

Nature of food operations

• Nature of food operations:

  Select Catering Outside catering Low risk wholesale High risk wholesale Packing Bed and Breakfast Low risk retail High risk retail Delivered meal services Off-site facilities Small scale manufacturer Large scale manufacturer Takeaway Function catering Other

  • Catering
  • Outside catering
  • Low risk wholesale
  • High risk wholesale
  • Packing
  • Bed and Breakfast
  • Low risk retail
  • High risk retail
  • Delivered meal services
  • Off-site facilities
  • Small scale manufacturer
  • Large scale manufacturer
  • Takeaway
  • Function catering
  • Other

• Additional comments:

• Are foods prepared at the premises and sold on to other businesses?

  Yes (R)

  No (G)

  Partially

  Not seen/checked

  N/A

• Are the premises used for catering purposes by other persons/bodies?

  Yes (R)

  No (G)

  Partially

  Not seen/checked

  N/A

• Cooking/preparation methods:

  Select Traditional/full preparation No open food handled Foods prepared in advance Preparing meat products Sandwich preparation Raw egg dishes Cooking from chilled Cooking from frozen Cook/chill Cook/freeze Hot holding

  • Traditional/full preparation
  • No open food handled
  • Foods prepared in advance
  • Preparing meat products
  • Sandwich preparation
  • Raw egg dishes
  • Cooking from chilled
  • Cooking from frozen
  • Cook/chill
  • Cook/freeze
  • Hot holding

• Additional Comments:

Fuel sources

• Fuel sources:

  Select Gas Electric Solid Fuel Other

  • Gas
  • Electric
  • Solid Fuel
  • Other

• Other:

• Additional Comments:

Areas inspected

• Areas inspected

  Select Kitchen Dry goods storage area Chilled storage Frozen storage Refuse storage area Washing up area Staff toilets Bar area Cellar Other

  • Kitchen
  • Dry goods storage area
  • Chilled storage
  • Frozen storage
  • Refuse storage area
  • Washing up area
  • Staff toilets
  • Bar area
  • Cellar
  • Other

• Other:

• Additional Comments:

Personal hygiene

• Are food handlers wearing clean and suitable clothing?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Is there a suitable place to change and store outdoor clothing?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are the wash hand basins in an appropriate place, sufficient and fully equipped?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Were food handlers observed washing their hands correctly during the inspection?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are staff toilets in a good condition?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are there blue plasters available?

  Yes

  No

  Partially

  Not seen/checked

  N/A

Purchase/Transport/Reciept

• Are there records of suppliers?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are refrigerated vehicles or boxes used?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are any foods imported?

  Yes (R)

  No (G)

  Partially

  Not seen/checked

  N/A

• Are foods sufficiently checked on receipt?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are vehicle or food temperatures monitored/recorded?

  Yes

  No

  Partially

  Not seen/checked

  N/A

Storage

• Are the temperatures of refrigerators and freezers monitored/recorded?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Is there effective stock rotation?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are date labels applied to food?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are raw and ready to eat foods stored separately?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are foods appropriately covered?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are the condition and cleanliness of food storage containers satisfactory?

  Yes

  No

  Partially

  Not seen/checked

  N/A

Defrosting

• Are foods defrosted in a suitable location?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are adequate controls in place for defrosting?

  Yes

  No

  Partially

  Not seen/checked

  N/A

Preparation

• Is there separate equipment for raw and ready to eat foods?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are the condition and cleanliness of boards and knives etc. satisfactory?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Is there any complex equipment (vac packed, robot coupe, etc.) in use?

  Yes (R)

  No (G)

  Partially

  Not seen/checked

  N/A

• Are raw and ready to eat foods sufficiently separated?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are there separate sinks for washing food and washing equipment?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Is the amount of time food is left at ambient minimised?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are the handling practices adequate?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Have allergen cross contamination issues been considered?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are any specialist cooking techniques (sous vide, etc.) used?

  Yes (R)

  No (G)

  Partially

  Not seen/checked

  N/A

• Is there suitable ventilation?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Is there a potable water supply?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are raw and/or lightly egg products for sale?

  Yes (R)

  No (G)

  Partially

  Not seen/checked

  N/A

Cooking

• Are the temperatures and/or cooking times of food adequately monitored/recorded?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are visual checks carried out?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are probes used during cooking of high risk foods?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are probes sufficiently disinfected between uses?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are probes calibrated correctly?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are foods protected from contamination (tongs used, loading grill/griddle)?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Has the acrylamide production issue been considered?

  Yes

  No

  Partially

  Not seen/checked

  N/A

Cooling

• Are foods cooled in a suitable location?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are the temperatures and/or cooling times of foods monitored/recorded?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are methods used to speed up the cooling process?

  Yes

  No

  Partially

  Not seen/checked

  N/A

Reheating

• Are the temperatures and/or reheating times of foods monitored/recorded?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are probes used during reheating of high risk foods?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are visual checks carried out?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are foods reheated only once?

  Yes

  No

  Partially

  Not seen/checked

  N/A

Cold service

• Are the cold service temperatures and/or durations of foods adequately controlled?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are foods protected from contamination during cold service?

  Yes

  No

  Partially

  Not seen/checked

  N/A

Hot service

• Are the hot service temperatures and/or durations of foods adequately controlled?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are foods protected from contamination during hot service?

  Yes

  No

  Partially

  Not seen/checked

  N/A

Delivery

• Are the delivery temperatures and/or durations of food adequately controlled?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are foods protected from contamination during delivery?

  Yes

  No

  Partially

  Not seen/checked

  N/A

Food Hygiene - Contraventions of legislation and matters to be addressed:

Food Hygiene - Recommendations: These matters are included for information only and are designed to encourage good practice. They may however help you to demonstrate compliance with the law. These matters do not affect your food hygiene rating scheme score.

Cleaning

• Is the equipment clean?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Is the structure clean?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Is a suitable sanitiser with a suitable contact time in use?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Is double sanitising carried out?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are suitable cloths/sponges etc. used?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are food and hand contact surfaces disinfected?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Is a dishwasher used to carry out thermal disinfection?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are clean and dirty equipment separated?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Is the condition of the cleaning equipment adequate?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Is separate cleaning equipment used in the kitchen?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are cleaning schedules written and completed?

  Yes

  No

  Partially

  Not seen/checked

  N/A

Maintenance and Repair

• Is equipment in good condition?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Is the premises in a good condition?

  Yes

  No

  Partially

  Not seen/checked

  N/A

Waste and Pest Control

• Is there a commercial waste contract in place?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are there arrangements in place for disposal of waste oil?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are infestation checks carried out?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Is there a pest control contract in place?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are suitably located and effective insect controls in place?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Are the kitchen and storage areas pest proof?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Is the refuse area in a good condition?

  Yes

  No

  Partially

  Not seen/checked

  N/A

Structure & Cleaning - Contraventions of legislation and matters to be addressed:

Structure & Cleaning - Recommendations: These matters are included for information only and are designed to encourage good practice. They may however help you to demonstrate compliance with the law. These matters do not affect your food hygiene rating scheme score.

Food Safety Management System

• Food Safety Management System in place:

  Select SFBB In house system Documented HACCP Assured Safe Catering None Other

  • SFBB
  • In house system
  • Documented HACCP
  • Assured Safe Catering
  • None
  • Other

• Other:

• Comments:

• Records available:

  Select Fridge/freezer temperatures Cooking temperatures Holding temperatures CCPs Calibration records Internal hygiene audits External hygiene audits Cleaning schedules Daily menus Maintenance Pest control Staff sickness Staff training Delivery checks Supplier list Business customer list Complaints Other None

  • Fridge/freezer temperatures
  • Cooking temperatures
  • Holding temperatures
  • CCPs
  • Calibration records
  • Internal hygiene audits
  • External hygiene audits
  • Cleaning schedules
  • Daily menus
  • Maintenance
  • Pest control
  • Staff sickness
  • Staff training
  • Delivery checks
  • Supplier list
  • Business customer list
  • Complaints
  • Other
  • None

• Other:

• Comments:

• Is the FSMS fully documented?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Have effective controls been identified?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Is the FSMS being adequately implemented?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Is there a suitable staff sickness policy in place?

  Yes

  No

  Partially

  Not seen/checked

  N/A

Staff Training

• Employee name, position, training level and date of training:

• Are all food handlers trained?

  Yes

  No

  Partially

  Not seen/checked

  N/A

• Training plan in place:

  Select Formal training plan Ad hoc training regime None

  • Formal training plan
  • Ad hoc training regime
  • None

• Source of training:

  Select External training consultants In-house trainers LA or local college course Online course Other None

  • External training consultants
  • In-house trainers
  • LA or local college course
  • Online course
  • Other
  • None

• Other:

Confidence in Management - Contraventions of legislation and matters to be addressed:

Confidence in Management - Recommendations: These matters are included for information only and are designed to encourage good practice. They may however help you to demonstrate compliance with the law. These matters do not affect your food hygiene rating scheme score.

Health & Safety Observations

• Comments:

• Add media

  Media

Health & Safety - Contraventions of legislation and matters to be addressed:

• Add media

  Media

Health & Safety - Recommendations: These matters are included for information only and are designed to encourage good practice. They may however help you to demonstrate compliance with the law. These matters do not affect your food hygiene rating scheme score.

• Add media

  Media

FBO/Person Seen Declaration - Report to be sent to email address provided

• I have read the report and I understand a copy will be sent to me by email to the email address provided.

• Add signature

  Sign

FBO/Person Seen Declaration - Report to be sent in post to address provided

• I have read the report and as I have not provided an email address, I understand a copy will be sent to me in the post to the address provided.

• Add signature

  Sign

Officer Signature and Contact Details

• Add signature

  Sign

• Officer telephone number:

• Officer email address:

Business Satisfaction Survey

• The Council wants to ensure that businesses are assisted in complying with the law and would therefore ask that you take a moment to give us your opinion about the approach of the officer and the quality of the service that you have received.
  
  Please visit https://www.uttlesford.gov.uk/business-satisfaction-survey to complete the survey.
  https://www.uttlesford.gov.uk/business-satisfaction-survey

• Has the FBO/Person Seen been directed to the Business Satisfaction Survey?

  Yes

  No

Food Hygiene Rating Scheme Score

• FHRS score and sticker to follow in post

• FHRS score and sticker issued at time of inspection

• Business exempt or excluded from FHRS

Gas Safe

• Does the business use gas?

  Yes

  No

• If yes, has a gas safe registered engineer carried out an inspection and/or servicing on the gas appliances within the last year?

  Yes

  No

  N/A

• Has the business been provided with a gas safe information sheet?

  Yes

  No

  N/A

Safer Workplace Better Business

• Safer Workplace Better Business (SWBB) is a comprehensive health and safety guide for small businesses in Essex. For more information or to download your copy of the pack, you can click here: https://www.uttlesford.gov.uk/article/3300/Safer-Working-Better-Business
  https://www.uttlesford.gov.uk/article/3300/Safer-Working-Better-Business

• Has SWBB been explained to the business and have you directed them to the webpage?

  Yes

  No

  N/A