Desaru
12 Story Street
Kingston upon Hull
HU1 3SA / Your Ref:
My Ref: S40
Contact: S40
Tel: 01482 S40
Minicom:01482 613839
Fax: 01482 615450
Email:
Date 3rd June 2010
Dear Sir,
Regulation (EC) No 852/2004
Desaru,12 Story Street,Kingston upon Hull
I refer to my inspection of the above mentioned premises on 25th May 2010and I would advise that the following matters require your attention.
The points listed as "Legal Requirements" are the minimum standards necessary to comply with the legislation quoted. The points listed as "Recommendations" will enable you to meet good practice standards within your premises.
Freedom of Information
Please note that, subject to the Data Protection Act, details of inspections may be divulged to members of the public, other businesses and the media under the Freedom of Information Act 2000.
Legal Requirements
Food Safety Management System
- You were using Safer Food Better Business as your food safety management system. The following matters require your attention:
- The safe methods at the front of the pack were in need of review and updating where necessary
- The staff training section of the pack was not completed by all members of food handling staff
- The diary had lapsed since 12th May 2010
Regulation (EC) 852/2004, Article 5, paragraph 1
Practices
2. Metal scourers were in use that were in a poor condition with metal fragments being shed, posing a risk of contamination to food. Please replace these scourers immediately, keep a close eye on them and replace subsequent scourers as they show signs of wear.
Regulation (EC) No 852/2004, Annex II, Chapter IX, paragraph 3
- There was no durability marking or labelling on the food opened or prepared on the premises and I was advised that foods in the refrigerator was being kept for 4 days due to the premises being closed Sunday and Monday. Food must either be labelled or an alternative system be put in place to identify the durability of food opened or produced on the premises, which should be no more than 3 days, including the day of opening or production, unless the original manufacturers packaging states otherwise.
Regulation (EC) 852/2004, Article 5, paragraph 1 and paragraph 2, c and d
4. You advised me that both of the sinks in the kitchen are used for washing equipment. You must designate one sink for the sole use for washing equipment and the other for the sole use of washing food.
Regulation (EC) 852/2004, Annex ll, Chapter ll, paragraphs 2 and 3
5. The chopping boards were being stored down the side of the refrigerator in the kitchen. In order to prevent any risk of contamination you must move the chopping boards to a more suitable and clean area.
Regulation (EC) 852/2004, Annex ll, Chapter l, paragraphs 1
6. Cloths must be kept clean, disinfected and replaced regularly. I recommend you use disposable cloths or paper wipes for cleaning and mopping up spillages. You should ideally use two colours with a red cloth used for cleaning surfaces used for the preparation of raw meat and poultry and another colour used for cleaning surfaces used for the preparation of cooked and ready to eat foods. This will also help you to immediately and easily identify cloths which are being used incorrectly and enable you to take appropriate corrective action to prevent cross contamination from this source.
Regulation (EC) No 852/2004, Annex II, Chapter IX, paragraph 3
7. Packs of fresh meat were found in the freezer past their given use by date. The meats had been frozen at the premises to extend their shelf life. As discussed, this practice is not encouraged. If you wish to continue with this practice you must put in place a system of recording when the food was frozen and the use by date of that food.
Regulation (EC) 852/2004, Article 5
Temperature Control
8. I would remind you that you must ensure that food is correctly processed to ensure that food poisoning bacteria are either destroyed or prevented from growing. These procedures include:
- You must ensure that food is adequately cooked and you should aim for a core temperature of 75 to 80˚C
- You must ensure that your refrigerator maintains food at or below 8˚C and preferably below 5˚C
To ensure that food is adequately cooked, chilled, reheated or stored you should take temperatures with a probe thermometer. You should keep a record of the checks made, detailing the date, time, temperature, appliance checked and the name of the person who took the reading.
Food Hygiene (England) Regulations 2006, Schedule 4, paragraph 2 and Regulation (EC) 852/2004, Article 5, paragraph 1
Personal Hygiene
9. There was no supply of hot water to the wash hand basin in the kitchen. You advised me that the taps had been turned off due to works being carried out on the boiler a few days previously.Rice and other foods had been prepared that morning. A supply of hot (or appropriately mixed) running water must be provided for hand washing, especially at food preparation times. The water supply was reinstated during the inspection.
Regulation (EC) No 852/2004, Annex II, Chapter I, paragraph 4
10. Food containers were being stored in the kitchen wash hand basin and there was no soap. Wash hand basins must be free from obstruction and stocked with soap andhygienic hand drying facilities.
Regulation (EC) No 852/2004, Annex II, Chapter I, paragraph 4
11. It was noted that food handling staff were not wearing suitable and clean over-clothing. You must ensure that all persons working in food handling areas wear suitable, clean, and where appropriate, protective clothing. I recommend that all persons working in rooms where open food is handled wear suitable protective head covering. This should be sufficient to prevent hair falling into food.
Regulation (EC) No 852/2004, Annex II, Chapter VIII, paragraph 1
Training
12. Not all food handling staff have undertaken formal food hygiene training. Food handlers who prepare open high-risk foods must be adequately instructed, supervised or have formal training in food hygiene to a level equivalent to the Chartered Institute of Environmental Health’s (CIEH) Level 2 Award in Food Safety in Catering. To maintain and update the information gained from the Level 2 Award in Food Safety in Catering course it is recommended that the refresher course is attended at three year intervals unless the Intermediate or Higher qualifications are attained, such as the CIEH Level 3 Award in Food Safety in Supervising Catering or the Advanced Certificate in Food Safety.
Regulation (EC) No 852/2004, Annex II, Chapter XII
Cleaning
13. Cardboard was being used below the cooking area. Cardboard cannot be kept clean and harbours dirt and bacteria and therefore must be removed.
Regulation (EC) No 852/2004 Annex II, Chapter I, paragraph 1
14. The fans to the male and female customer toilets were dirty. The fan must be cleaned and maintained in a clean condition.
Regulation (EC) No 852/2004 Annex II, Chapter I, paragraph 1
15. You advised me that the beer lines are clean on a monthly basis. The cleaning chemical you are using suggests that the lines should be cleaned at least once a week. You must follow the manufacturer’s instructions with regards to the cleaning frequency of the pipes and the method of cleaning.
Regulation (EC) No 852/2004 Annex II, Chapter lX, paragraph 3
- The general standard of cleaning in the basement area, including the vegetable, freezer and bottle store was not to an acceptable standard. This area must be thoroughly cleaned and maintained in a clean condition. You should draw up a cleaning schedule detailing areas to be cleaned and the frequency of cleaning in order to prevent any areas being missed.
Regulation (EC) No 852/2004 Article 5 and Annex II, Chapter l, paragraph 1
Structure and Repair
17. There was no ventilation to the staff toilet. Adequate natural or mechanical ventilation must be provided
Regulation (EC) No 852/2004, Annex II, Chapter I, paragraph 6
18. The door seals to the refrigerator beneath the preparation table and the Proline freezer in the kitchenwere split preventing adequate cleaning. The seals must be replaced. If this is not possible then you must replace the refrigerator.
Regulation (EC) No 852/2004 Annex II, Chapter V, paragraph 1, a
19. The sealant behind the double sink in the kitchen is damaged. The sealant must be removed and replaced so that it is in sound condition.
Regulation (EC) No 852/2004 Annex II, Chapter l, paragraph 1
20. The general structure of the basement storage area was poor with a number walls damaged by damp, including the vegetable storage are and the staff toilet lobby area. These walls can no longer be maintained in a clean condition. You must investigate the source of the damp, rectify the cause and then repair/replace the walls and resurface them so that they are smooth, impervious and easy to clean and maintain in a clean condition.
Regulation (EC) No 852/2004 Annex II, Chapter l, paragraph 1
21. The window to the staff WC was covered with bare wood. If the window is damaged it must be repaired or the wood must be resurface i.e. painted so that it is smooth, impervious and can be maintained in a clean condition.
Regulation (EC) No 852/2004 Annex II, Chapter l, paragraph 1
22. The chest freezers in the basement were stood on bricks. These can not be maintained in a clean condition. The bricks must be removed, replaced or resurfaced so that they are smooth, impervious and easy to clean.
Regulation (EC) No 852/2004 Annex II, Chapter l, paragraph 1
Health and Safety at Work etc Act 1974
23. The floor to the bin store area was damaged and dipped in areas. The floor or surface of traffic routes shall have no hole or slope, or be uneven or slippery so as, to expose any person to a risk to his health or safety.
The Workplace (Health, Safety and Welfare) Regulations 1992, Regulation 12(1)
24. CO2 cylinders were stored free standing and may fall causing injury. The cylinders must be either laid flat or secured to the structure of the premises
The Workplace (Health, Safety and Welfare) Regulations 1992, Regulation 13
Local Government Act
25. The wall to one of the toilet cubicles in the ladies appeared to be damage with damp.
Recommendations
26. 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.
“Scores on the Doors” - Food Safety in Hull
A “Scores on the Doors” certificate has been enclosed with the copy of this letter sent to the food business. The certificate reflects the findings of the inspection showing a score, grade, classification, and the date of the inspection. The same details will also be shown on the Hull City Council website at under the heading of Food Safety. Your business will be re-assessed following the next full food safety inspection.
You are asked to ensure that the certificate is displayed in a prominent position at the premises where it can be easily seen by the public, for example in the entrance door or window of the premises. You should also remove the certificate provided following your last inspection to ensure that the information is up to date.
It is anticipated that the above matters will receive your earliest attention. However, should you wish to discuss these matters or require any further information or advice, please do not hesitate to contact me on the above telephone number.
Yours faithfully
S40
Technical Officer
Enclosures
Kingston upon HullCity Council Food Law Enforcement Policy
Score on the Doors Certificate – Grade C
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