Public Protection Division
222 Upper Street
London
N1 1XR – Commercial
Public Protection Division
222 Upper Street
London
N1 1XR
Mr. Ramazan Bilgia
Joes Cafe
293 Caledonian Road
London
N1 1EG / T 020 7527 38553191323038443037385338521997
F 020 7527 3057
E
W www.islington.gov.uk
Please reply to: Yvonne HenryDoreen RussellAhmet KemalCliffe ObasekiMichael CumberbatchJames Hoskin-GoodeDave Weiland
Our ref: SEHO/YVH/143184
Your ref:
Date: 19th August 2008
Dear Mr. Bilgia
RE: Joe’s cafe, 52 CALEDONIAN ROAD LONDON N1 9DP1EG
I refer to the food inspection of the above premises on 28th May 2008 carried out in your presence, and draw your attention to matters required as follows;
1. A written food safety management system
This system must show in writing how you safely manage the purchase, storage, preparation and cooking of food right to the point of serving it to the customer. This is known in law as Hazard Analysis critical control point (HACCP).
The Food Standard Agency, have produced a simple management system that you can use and change as you go along to meet your needs this system is called Safer Food Better Business (SFBB). You may use this system or produce your own system but it must meet the requirements of HACCP.
I recommend however, that you use the SFBB first and then change it to meet your specific needs. We do not have anymore SFBB packs at present, but you may obtain it free of cost direct from the Food Standards Agency or if you have a computer and access to the web as follows;
Google Safer Food Better Business, half way down the web page in the section ‘find out more’, click on safer food better business for caterers, thereafter you can down load a copy of the full pack. The following web address should take you straight to the site:
http://www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/sfbb/sfbbcaterers/
If you have any problems please contact me. You must start using a HACCP system within 3 months this will also assist you to improve your star rating which is at present 2 stars.
During my inspection I noted that the following problems listed were examples of what the SFBB (HACCP) management system can assist you to control:
2. Fridge temperature
The temperature of the large white fridge was at 9oC at the time of my inspection which means that it was operating at a temperature above the legal limit. The SFBB management system as mentioned in item 1 should assist you to properly control this situation. Therefore it is important to have this management system as soon as possible that shows you are managing these types of situations.
Please take steps to control the temperature of all your fridges to ensure that all times all the fridges are operating below 8oC.
3. Cooling procedure
I understand that it takes about 4 to 5 hours to cool hot food down before you can put it in the fridge, this is far long. Again the SFBB management system as mentioned item 1 will assist you in how to make improvements in this matter. I recommend that you put a stainless container in the freezer before hand and after cooking the food that you wish to cool down take the frozen container out the of freezer and transfer the hot food to it. That way it should cool very quickly in less than an hour. The SFBB management system has examples of what you can do to cool food quickly therefore it is urgently recommended that you obtain this management system immediately and start to use it.
4. Maintenance of extractor system
The filters to the extractor system were missing again the SFBB management system as mentioned in item 1 will assist you as it can show when, why and how systems of cleaning and maintenance is done.
It is my intention to revisit the premises in order to determine whether the above s have been satisfactorily rectified by November 15th 2008.
You must ensure that you have addressed all the identified legal requirements prior to this time to include providing the HACCP management system to fully show how you manage food safely. You should advise me within 28 days of the action you have taken or intend to take. Any outstanding matters or any contraventions, found to exist at the time of the next inspection, may result in formal action being taken.
Should you feel that any items specified in this letter are unjustified, you may speak to my line manager Ahmed Kemal at the above address on telephone number: (020) 7527 3230, within two weeks from the date of this letter.
In the meantime, if you wish to discuss any of the matters raised in this report, please get in touch with me.
Yours
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