Public Protection (food & safety)
Food Premises Inspection Report
Name of Business: Finnie’s Juice Bar
Address of food business: 19 Lower Goat Lane, Norwich, NR2 1EL
Date of Inspection: 8 February 2012
Inspection Reference 12/00116/FOOD
Type of Premises: Takeaway
Areas Inspected: All
Records Examined: Safer Food Better Business (SFBB)
Details of Samples Procured: None
Summary of Action Taken: Informal
Introduction to the Report
The report has been divided into three sections representing the areas we score you against.
Each section begins with a summary of what was observed. The score you have been given
for each section is indicated. Details of how these scores relate to your overall food hygiene
rating are shown in the table at the front of the report. You can use the table to see what factors
have influenced your score; where you have done well and where improvements can still be
There may be an additional section covering health and safety concerns which fall outside the
scope of the national food hygiene rating scheme.
Timescale for Compliance
All Notices must be complied with by the date on the Notice. If no Notice is served you must
still deal with contraventions within a reasonable time. As a guide to compliance,
contraventions to do with cleaning, temperature control and poor practice should be dealt with
straight away. Those items which relate to structural repairs, training and the provision/review
of your food safety management system should be completed with within the next 2 months.
Health and safety contraventions should be dealt with within 3 months unless otherwise
indicated. Urgent matters must be dealt with straight away.
The report relates to the following legislation:
Food Safety Act 1990 (as amended)
Regulation (EC) No 178/2002 applied by The General Food Regulations 2004 (as amended)
Regulation (EC) No 852/2004 applied by Regulation 17(1) of the Food Hygiene (England)
Health and Safety at Work Etc. Act 1974 and related regulations.
This report may include matters which do not comply with the law (Contravention) matters
which are not required by the law but which we recommend as good practice
(Recommendation) guidance on best practice (Information) and, to balance the report,
observations of current practice (Observation).
You may carry out alternative works to those in the report, but only if they are equally effective
in securing full compliance with the law. Before undertaking alternative works, you are strongly
advised to discuss the matter with me.
My inspection was not intended to identify every contravention of the law and only covers those
areas, practices and procedures examined at the time. The report concentrates on the principle
risks. If it fails to mention a particular item this does not mean you have necessarily complied
with the law.
Please note that this is not a formal Hygiene Improvement Notice that requires you to do work.
Nevertheless, if you do not comply with this informal request, formal action will be considered.
Any contraventions should be given priority. It is in your interests to act now to secure
How we calculate your Food Hygiene Rating
Compliance Area You Score
Food Hygiene and Safety 0 5 10 15 20 25
Structure and Cleaning 0 5 10 15 20 25
Confidence in Management and Control 10
0 5 20 30
0 – 15 20 25 – 30 35 – 40 45 – 50 > 50
Your Worst 15
5 10 10 20 -
5 4 3 2 1 0
Your Food Hygiene Rating is 2 – improvement is necessary
Food hygiene standards are generally satisfactory and being maintained. Some minor offences
were seen and there is room for improvement. (Score 10)
1. The following exposed food to the general risk of cross-contamination with bacteria or
allergens or its physical contamination with dirt, foreign objects or chemicals
• Chopping boards were badly scored and stained, fragments of plastic were
evident on the surfaces.
2. I was pleased to see that you threw out the damaged boards at the time of the
3. The following evidence showed you were failing to manage hand-washing operations
and that as a consequence food was exposed to the risk of contamination with harmful
bacteria such as E.coli 0157. (Contravention)
• No hand drying facilities provided at the wash basins.
• Dirty utensils were seen in the wash basin in the servery; wash basin must be
kept for hand washing only and be accessible at all times.
4. The following items were examples of poor personal hygiene or where it was made
difficult for food handlers to maintain high levels of personal cleanliness
• Chef observed using apron to dry hands.
• Personnel were wearing long sleeved jumpers under their aprons.
5. I recommend that you ensure staff have at least one clean apron available for use for
each shift they work. Ideally a separate clearly identifiable apron should be worn for
cleaning, and a different one for raw meat/vegetable preparation. If staff wear long
sleeved clothing whilst at work these items should not be of a fabric with loose fibres to
minimise the risk of contamination of foods. (Recommendation)
6. The following matters exposed food to the risk of bacterial growth or survival
• There was no means of checking the temperatures of food in chilled storage.
7. I was pleased to see that you use visual checks to ensure the meat is properly cooked.
You use a meat probe to check the temperature of larger pieces of meat (Cubes of
8. I recommend that you obtain a digital probe thermometer to monitor the temperature of
foods during storage, preparation (cooking) and hot holding. An independent
thermometer could be provided in each fridge to enable the temperature within the unit
to be easily monitored. (Recommendation)
Structure and Cleaning
Standards of Cleaning and maintenance are tolerable but many minor offences were seen. I accepted
your verbal undertaking to make more effort. (Score 15)
9. The following items were dirty and require more frequent and thorough cleaning
• Flooring under and behind freezers/fridges.
• Bench under equipment (coffee machines).
• Ledges behind and above folding worktop in kitchen.
• Staff toilet and wash basin (2nd floor).
• Freezers were badly iced and dirty.
10. The following cleaning methods and materials were not sufficient to control the spread
of harmful bacteria such as E.coli 0157 between surfaces. (Contravention)
• The cleaning chemical chosen as your surface cleaner and sanitiser had a
contact time of 5 minutes – your method did not permit 5 minutes between
successive uses of the bench tops/areas. You should try to source a surface
sanitizer with a shorter contact time or adjust your cleaning regime.
11. Proper cleaning and disinfection is essential in preventing the spread of E.coli 0157
and other harmful bacteria onto food and food contact surfaces. Please refer to the
enclosed catering and retail guide 'E.coli - What you must do to keep surfaces clean'
for practical advice on keeping you and your customers safe. (Information)
12. The following items could not be effectively cleaned and must be covered or made non-
• The wooden draining rack above the sink unit.
13. I was pleased to see that you use disposable J cloths for cleaning and a stock of
replacement cloths is always available. (Observation)
14. The following items/areas had not been maintained in good repair and condition
• Shelving above and below workbench in main kitchen had collapsed and was
being held in place by empty food cans/pieces of wood.
• Flooring in the ground floor servery was cracked.
• Sealant behind the sink unit in the servery was perished/missing.
• Freezer lids were defective.
• One fridge and one freezer in servery were not working/ out of use
Any old ,redundant, broken items in the servery and kitchen should be removed from
the premises and replaced if necessary. Thoroughly clean the areas prior to installing
Confidence in Management
Food hazards are understood and control measures in place. You are progressing towards a
written food safety management system. (Score 10)
15. The following are examples of where your documented Food Safety Management
System said one thing but you were doing another. Follow your plan or change it - but
ensure hazards are adequately controlled if you do. (Contravention):
• Cleaning schedule not being followed/inadequate – needs reviewing to ensure all
parts of the structure are maintained in a clean condition – notably behind and
• Repairs not being recorded and actioned swiftly.
16. The following management sections in your SFBB pack / documented food safety
management system were either missing or incomplete. (Contravention):
• The diary was not being used.
• There were no records to show that you check your systems work – ‘Prove it
records’ – and the food you serve has been held at or achieved at the correct
temperatures during storage, preparation and at point of service.
Proving Your Arrangements are Working Well
17. The following matters are needed in order to demonstrate your food safety
management system is working as it should (Contravention):
• You need to resume the use of the diary in your SFBB pack to provide the
necessary evidence that you are managing your systems to ensure that the food
you serve is safe to eat.
18. It is recommended that you either make use of the free training offered through the
Food Standards Agency or book onto one of our workshops to get your food safety
management system up and running properly.(Recommendation)