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Post Inspection Ltr for Food Safety (without notices)

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					                                                                      West Team – Commercial
                                                                      Public Protection Division
                                                                      159 Upper Street
                                                                      London
                                                                      N1 1RE

                                                                      T 020 7527 3844
Mrs B Wilczynska                                                      F 020 7527 3057
Kujawiak
                                                                      E michael.cumberbatch@islington.gov.uk
255 Caledonian Road
LONDON N1 1ED                                                         W www.islington.gov.uk
                                                                      Please reply to: Michael Cumberbatch
                                                                      Our ref:
                                                                      Your ref: MCU/125311
                                                                      Date:    5 September 2007

Dear Mrs Wilczynska


THE FOOD HYGIENE (ENGLAND) REGULATIONS 2006
CONTRAVENTIONS OF HEALTH AND SAFETY AT WORK etc ACT 1974

RE :KUJAWIAK 255 CALEDONIAN ROAD LONDON N1 1ED
I refer to the food hygiene inspection of the above premises on the 17th August 2007,
carried out in the presence of you. I would draw your attention to the following report of
matters discussed with you at the time of inspection.
The report is divided into the following sections:
1.    Details the contraventions of the Food Hygiene (England) Regulations 2006 and
      Regulation (EC) 852/2004 together with the remedial works required in order to
      comply with the legislation.
2.    Details the contraventions of Health and Safety at Work Act 1974 and associated
      legislation together with the remedial works required in order to comply with the
      legislation.
3.    Lists recommendations. Whilst these are not specific requirements of the legislation,
      they detail advice aimed at ensuring good practice and standards in your business. It
      is strongly recommended that this advice be followed.
All contraventions of the legislation must be satisfactorily rectified within the timescales
indicated in Section 1 of my report. If any of the matters described in this report have
been complied with already, please accept my apology for there inclusion in this report.
I shall be re-visiting your premises week commencing 17 September 2007 to check
progress with these requirements.
Should you feel that any items specified in this report are unjustified, you may make
representations to my line manager, Doreen Russell, at the above address on telephone
number (020) 7527 3191, within two weeks from the date of this letter.




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Yours sincerely




Michael Cumberbatch
Principal Technical Officer

Enc : List of Probe Thermometer Suppliers




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RE: KUJAWIAK 255 CALEDONIAN ROAD LONDON N1 1ED

SECTION 1. CONTRAVENTIONS OF:

REGULATION (EC) 852/2004

REGULATION (EC) 178/2002
1.      Hazard Analysis and Critical Control Points

Food safety management is not new and much of it has in fact been a requirement since
1995, the only difference now is that your system for ensuring safety of food relevant to
your business along with associated routine monitoring records needs to be documented.

You will need to do this to show compliance with ‘HACCP principles’ that are now a
requirement under the new hygiene Regulations which apply to your business.

HACCP involves you identifying those things that could make the food unsafe for your
customers. You then need to think through and write down (steps) (particular things you
do) in your food handling procedures for example (depending on your business) cooking or
chilling, that are critical to food safety.

You must be able to show what you do to make sure that food made or sold at your
premises is safe to eat. You need to monitor important things which ensure the food you
produce is safe, for example the temperatures of high-risk perishable foods that are stored
in your display cabinets.

Whichever method you use to provide evidence of temperature checks that ensure the
food you produce is safe, it is very important that the person taking the temperature knows
what the right temperature should be. It is also very important that they know what to do if
there is a problem, a note of any ‘corrective actions’ should be recorded.

For this reason, you should routinely check your refrigerated display units using a probe
thermometer (standard thermometers be they display or stand alone thermometers are not
always accurate) to ensure your display cabinet is working at the correct temperature. For
your assistance I have enclosed a list of probe thermometer suppliers.


Time Scale: Immediate

2.   Provide wash hand basin
There was no wash hand basin provided for food handlers at the refrigerated display
counter area. Provide a wash hand basin with adequate supplies of hot and cold, or
appropriately mixed, running water, soap and hygienic means of drying hands. Properly
connect the wash hand basin to the drainage system and ensure that everyone
understands that it is for hand washing only.


Time Scale: Two weeks




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SECTION 2. CONTRAVENTIONS OF:

HEALTH AND SAFETY AT WORK ACT 1974 AND ASSOCIATED LEGISLATION

3.      Handrail Provision

As discussed, the current access to your basement area is via a wooden staircase that is
not provided with a handrail, making the stairs potentially dangerous for people using the
staircase. As in the event of a person falling or slipping, there is no means of arresting
their fall.
For this reason, you will need to fix a secure and substantial handrail on at least one side of
the staircase.

Workplace (Health, Safety and Welfare) Regulations 1992 Regulation 12(5)


Time Scale: Two weeks

4.    Lighting

The light fixture in the rear of the shop above the staircase was not working at the time of
inspection. Ensure that a suitable and sufficient level of lighting is available and maintained
at all times.


Time Scale: Immediate

Workplace (Health, Safety and Welfare) Regulations 1992, Regulation 8(1)




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SECTION 2. RECOMMENDATIONS OF GOOD HYGIENE PRACTICE
The basic procedures outlined below will support your duty to manage food safety
adequately:

Calibrate probe thermometer

Please note that probe thermometers should be checked regularly for accuracy. As a
helpful reference in doing your own checks; pure water and ice mixture should measure
between -1C to +1C, and pure boiling water should measure between 99C and 101C.
If your thermometer appears not to be working correctly it should be replaced or sent for
service. For further advice refer to the manufacturers instructions.

Hand washing

Regular hand washing is important for personal cleanliness. All staff should be reminded
of the need for this prior to starting or returning to work, and specifically:

     After using the toilet;

     After handling rubbish;

     After smoking;

     After taking a break;

     After handling raw food.

Floor Covering

As discussed at the time of the inspection, the bare concrete floors in the basement
storage area could not be readily cleaned as was the case with the uncovered staircase
leading to the basement. I strongly suggest that both the floor and staircase be covered
with a hardwearing and durable material (or industrial paint with regards the basement
floor) that can be readily cleaned and maintained.

I suggest that this work is completed within the next 12 weeks.




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Description: Post Inspection Ltr for Food Safety (without notices)