Food Safety

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					Environmental Health Food Team
Food Premises Inspection Report

Name of Business:                      New World Chinese
Address:                               359 - 361 Aylsham Road, Norwich.
Date of Inspection:                    31 July 2007
Inspection Reference

Type of Premises:                      Takeaway
Areas Inspected:                       Main kitchen
Records Examined:                      Safer Food Better Business and Cleaning Schedule
Details of Samples Procured:           None
Summary of Action Taken:               Informal

Introduction to the Report
The report begins with a summary of what was observed. This has been divided into three sections
representing the areas we score you against. The score you have been given for each section is
indicated. Details of how this score relates to your star rating will be included with your Safer Food
Award. Items in the body of the report refer back to this summary so you can see what factors have
influenced your score.
There may be an additional section covering health and safety concerns which fall outside the scope
of the Safer Food Award.

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 Law

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)
Regulations 2006.
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.

Please Note
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.

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Food Safety


a)   Food Hygiene and Safety

     Standards of food hygiene are generally fair but poor practices remain. More effort is
     required. (Score 15)

b)   Structure and Cleaning

     Standards of cleaning and/or maintenance are fair but problems remain. More effort is
     required. (Score 15)

c)   Food Safety Management and Control Systems

     Food hazards are understood and control measures are in place. You are progressing
     towards a food safety management system. (Score 10)

Food Hygiene and Safety

1)       The following matters exposed food to the risk of contamination:- (Contravention)

         •   Containers of open food were stacked one on top of the other exposing the top of
             the food to the dirty underside of the container above it.

         •   Most of the plastic containers used to hold food were grubby and some were
             broken. Ensure you clean your containers thoroughly (both inside and out) and
             that any which are defective are discarded.

         •   A bag of chips had been placed next to raw meat at the bottom of your upright

         •   You were using plastic containers for the storage of hot/warm and acidic foods
             (i.e. sweet and sour sauce). Only use stainless steel containers for the storage of
             hot and acidic foods.

         •   Probe wipes were not being used for disinfecting the tip of your probe
             thermometer before inserting it into food. It is not sufficient to clean a probe tip
             under hot running water.

         •   Food containers had been placed on the floor where they were prone to
             contamination from floor cleaning chemicals and dirty shoes.

         •   Cutting boards were stained black with mildew on their undersides.

2)       The following matters are considered poor practice:- (Recommendation)

         •   Spoons had been left in jars.
         •   Tea towels had been used for stabilising cutting boards. Obtain silicone board
             mats for this purpose. These can be readily cleaned and disinfected.
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3)       The following matters put food at risk of bacterial growth due to inadequate
         temperature control:- (Contravention)

         •   Curry sauce had been held at 55 degrees centigrade in the bain marie. Your
             curry sauce is able to support the growth of micro-organisms. As such it is a high-
             risk food that must either be kept cold (8 degrees centigrade or below) or kept hot
             (63 degrees or above) prior to it being recooked. It is not sufficient to re-cook curry
             sauce in the wok if it has been out of temperature control in the meantime.

         •   Never rely on the bain marie to reheat food as it takes too long allowing bacteria
             the chance to grow. Only place hot food in the bain marie.

4)       You were transferring cooked rice to another rice cooker for hot holding because the
         original cooker could not maintain hot holding temperatures. Obtain a new rice
         cooker (or cookers) able to do both safely i.e. cook and hot hold. (Recommendation)

Structure and Cleaning

5)       The following items of structure were dirty and require more frequent and thorough
         cleaning:- (Contravention)

         •   Hand contact surfaces including switches, knobs and handles were grubby and
             greasy to the touch.
         •   The wash hand basin was not sufficiently clean. Ensure the taps are thoroughly
             sanitised on a regular basis.

6)       The following items of equipment were not sufficiently clean risking the contamination
         of food:- (Contravention)

         •   Fridge door seals.
         •   Outside surfaces of fridges
         •   The nail brush (keep immersed in a disinfecting solution)
         •   The two old rice cookers were engrained with grease

Food Safety Management and Control Systems

7)       There were inaccuracies in what information had been recorded in your Safer Food
         Better Business pack. The daily diary and four weekly review sections had not been
         completed. It was agreed at the time of the visit to re-evaluate the use of the Safer
         Food Better Business pack once the safe methods had been transferred into the
         Chinese version of the pack you were given on the day. You will also need to make
         sure that the daily diary is started in the Chinese version. (Observation)

8)       Remember to record all the things that go wrong during the course of the day and
         what you did to put matters right. (Information)

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Health and Safety

Electrical Safety

9)       The following matters indicated you had not maintained both portable electrical
         appliances and the fixed electrical system in a safe condition:- (Contravention)

         •   Two rice cookers appeared very old indeed, one had a flex which was not suitable
             for kitchen (potentially wet) environments.

         •   There was inadequate electrical bonding of stainless steel tables on which
             electrical items of equipment had been placed. In other areas earth cables had
             become detached.

10)      There was no evidence that any item of portable electrical equipment had been
         tested for electrical safety. Ensure all fixed electrical systems and portable electrical
         appliances are tested by a person who is competent to do so (for example a qualified
         electrician with NICE IC certification) and that you act on their recommendations.

11)      An electrical safety certificate will provide the necessary proof that this work has been
         done. (Information)

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