FOOD HYGIENE REPORT PREMISES NAME Kelvingrove Store PREMISES by sdfsb346f

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									                                                                    UPRN:       105355


                                                                    Fhy



FOOD HYGIENE REPORT

PREMISES NAME:               Kelvingrove Store

PREMISES ADDRESS:            910 Sauchiehall Street Glasgow G3 7TF

DATE OF INSPECTION:          29th October 2008
___________________________________________________________________

FOOD HYGIENE (SCOTLAND) REGULATIONS 2006
EC REGULATION 852/2004

HACCP – Food Safety Management

1.   It is a legal requirement that a food business operator puts in place, implements and maintains a
     permanent procedure or procedures based on the HACCP principles. During the course of the
     inspection, it was noted that no such procedures have been devised. (Article 5(1))

2.   Documented procedures and, where appropriate, records require to be introduced in relation to:

       (a)   Food safety hazards occurring within the business
       (b)   Critical control points
       (c)   Control measures at critical control points
       (d)   Monitoring procedures at critical control points
       (e)   Corrective actions at critical control points
       (f)   Verification procedures
       (g)   Review of food safety management procedures
             (Article 5)

     It is proposed that formal action be pursued in relation to this matter.

     Please note that this Service can provide a copy of the food safety assurance system known as
     CookSafe. The satisfactory completion and implementation of the CookSafe system will be
     deemed as compliance with the above requirements.

     The said system can be obtained at one of this Service’s food safety drop-in sessions held at
     231 George Street on any Tuesday between 9 a.m. and 1 p.m. Please phone 0141-287-6570 to
     make an appointment.

Temperature Control

3    The temperature of refrigerators and freezers requires to be effectively monitored and recorded.
     (Article 5(2)(d) and (g))

4    The temperature of chilled and frozen foods being delivered to/by you requires to be effectively
     monitored and recorded. (Article 5(2)(d) and (g))

5    The temperature of food undergoing cooking requires to be effectively monitored and recorded.
     (Article 5(2)(d) and (g))
6    The temperature of food undergoing reheating requires to be effectively monitored and recorded.
     (Article 5(2)(d) and (g))

7    The temperature of food being hot held requires to be effectively monitored and recorded.(Article
     5(2)(d) and (g))

8    The temperature of food having undergone defrosting requires to be monitored and recorded
     prior to further use. (Article 5(2)(d) and (g))

9    The temperature of foods undergoing cooling requires to be effectively monitored and recorded.
     (Article 5(2)(d) and (g))

10   It is recommended that a digital probe thermometer be obtained for monitoring the temperature
     of food. (Sanitising wipes should also be provided to prevent cross contamination.)

Contamination Prevention

     Generally satisfactory at the time of the inspection.

Cleaning/Cleanliness

11   It is recommended that written cleaning schedules covering all areas of the premises be devised
     to indicate the frequency method and supervision of cleaning/disinfecting arrangements for the
     premises and equipment.

Personal Hygiene

     Generally satisfactory at the time of the inspection.

Food Hygiene Training

12   Food handlers engaged in the food business require to be supervised and instructed/or trained in
     food hygiene matters commensurate with their work activities. (Article 4(2) and Annex II,
     Chapter XII).

     Please find enclosed a list of colleges and training organisations providing food hygiene courses.

Stock Control/Food Protection

     Generally satisfactory at the time of the inspection.

Pest Control

     Generally satisfactory at the time of the inspection.

Structure/Maintenance/Waste Control

13   The section of missing ceiling tiles requires to be replaced. (Article 4(2) and Annex II, Chapter
     I.1).




Date report issued:      1 December 2008
                                                                       UPRN:       105355


                                                                       Fst

FOOD STANDARDS REPORT


PREMISES NAME:                 Kelvingrove Store

PREMISES ADDRESS:              910 Sauchiehall Street Glasgow G3 7TF

DATE OF INSPECTION:            29th October 2008

___________________________________________________________________

FOOD SAFETY ACT 1990 (as amended)


1.   A record of all foods and ingredients purchased by you requires to be retained. This record
     should detail the following:

                 Name and address of supplier;
                 Nature of Product
                 Date of Delivery/Transaction

     All such records require to be made available for inspection by an officer of this Service, if
     necessary.

     (General Food Regulations 2004 and Article 18, EC Regulation 178/2002)

2    It is recommended that the following checks are made on incoming foods:

               • Visual check on the condition of food and its packaging
               • Visual check on Use-by Dates
               • Visual Check on Best Before Dates
               • Check to ensure that the correct products have been delivered
               • Temperature check on chilled food.
     It is recommended that these checks are recorded. Such records should be retained for a
     suitable period.




Date report issued:       1 December 2008

								
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