London Borough of Hounslow
The Civic Centre, Lampton Road,
Hounslow, TW3 4DN
Your contact is: Sian Morgan
Direct Line: 020 8583 5154
Fax: 020 8583 5130 / Minicom: 0208 583 5271
E-Mail:
Our ref: / Your ref: SMO
Date: 16/05/2011
Environment Department
Director – Michael Jordan
Mr Johnson Samual
Mudpot
1 High Street
Feltham
Middlesex
TW13 4AH
2
Dear Mr Samual
FOOD SAFETY ACT 1990
FOOD HYGIENE [ENGLAND] REGULATIONS 2006
REGULATION (EC) No 852/2004
RE: Mudpot, 1 High Street, Feltham, Middlesex, TW13 4AH
I am writing following my inspection of the above premises on the 15/05/2012 at 1:50pm during which I met you. This inspection was my second visit to the premises as part of the Olympic project. My inspection involved an assessment of the hazards posed by your business and a physical inspection of the premises. It was noted that the business is a cafe/takeaway serving 30 – 40 customers per day. During my visit I inspected the front counter, kitchen, upstairs seating area, WC compartment and external refuse area.
The findings of my inspection are detailed in the following paragraphs and include legal requirements and contraventions of the food laws. There are also recommendations that you should follow to make sure you comply with the law. It is important to note that the attached report is not a legal notice.
During my inspection I saw records relating to:
· Food Safety Management System / HACCP
· Fridge/Freezer Temperatures
· Cleaning Schedules
· Staff Training
· Pest Control
LEGAL REQUIREMENTS
Listed below are works needed to comply with the law. This work, or works considered equally effective must be completed as soon as possible.
1.0 Food Safety Management
Article 5, paragraph 1 states that Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles…
It is a requirement that all food businesses provide adequate documentation and procedures in the following areas:
· Possible food safety hazards
· Points that must be checked to ensure food is safe
· Records of any important checks
I was pleased to see that you were using the Safer Food Better Business pack and completing the daily diary sheets.
2. In addition the following controls were missing and must be included as part of your food safety management system.
Please note these are not exclusive controls. You are required to implement a full documented food safety management system as detailed in 1 above.
· In addition to visually monitoring temperatures you should keep a representative sample of temperature records within your diary record sheets as discussed. When re-heating food, the food should achieve at least 75۫C. A probe thermometer should be provided to check that cooked food has reached the correct temperature. In all cases however you must take care that probe thermometers do not contaminate or taint the food being probed. Make sure probes are kept clean and disinfected before use with ready to eat food; otherwise probed food must be discarded. Where antibacterial wipes are used, these must be suitable for use with food.
· You informed me that you will be producing curries in advance at the Hambrough Tavern, Southall and chilling these until required. It is recommended food is cooled quickly and thoroughly to a temperature of 8 °C or below. A designated area should be provided for cooling, which should be situated away from hot areas such as kitchens etc. and the food must be protected from risk of contamination. There was no written evidence available to show this operation had been carried out in a safe manner. You need to complete the ‘Prove – it’ section in the SFBB pack to show your methods of cooking, cooling, chilling/freezing, defrosting and reheating are safe.
· During my inspection you informed me that you are planning on purchasing a refrigerated van to transport food from the Hambrough Tavern, Southall to Mudpot. Regular temperature checks should be recorded to make sure the van is operating at the correct temperature when transporting food. Temperature read outs fitted to refrigerator units are not always reliable. Therefore, you should use a suitable food grade thermometer to carry out your own checks. When checking temperatures, care should be taken to make sure that the readings taken represent the FOOD temperature in all parts of the refrigerated van.
TIMESCALE: Immediately
2.0 Food Handlers Training
You must ensure that all food handlers receive appropriate supervision, and are instructed and/or trained in food hygiene, to enable them to handle food safely. The requirements for training will depend upon the nature and size of your business.
1. Training to Level 2 or equivalent is required for food handling staff where they have not undertaken this training for three or more years. This is required for yourself.
2. There should always be at least one member of catering staff who has undertaken this training on duty at any time. Courses are provided by many providers including LB Hounslow.
3. It is your responsibility as the proprietor of the business to ensure that staff are instructed on any control or monitoring points which are identified by your Food Safety Management Procedure. You will need to undertake this on completion of your food safety management procedures and you should record this training
TIMESCALE: One Month
3.0 Structure
The paintwork to the bottom of the wall underneath the back splash in the kitchen was worn, flaking and blistered. Remove all flaking and blistered paintwork and repaint to provide a smooth, cleansable surface.
TIMESCALE: One Month
4.0 Personal Hygiene
During my inspection I noted that food handlers were not wearing protective headwear. The Catering Industry’s Guide to Good Hygiene advises that staff working with open foods should wear a clean coat, tunic or uniform (or similar) and that they should have their head covered. You should arrange for all the food handlers who work for you to be provided with suitable headwear and ensure that this is being worn.
TIMESCALE: One Week
RECOMMENDATIONS
These are matters, which although not legally required are considered to be good working practice. You should view these recommendations as important guidance for developing safe, hygienic practices.
1. It is good practice to carry out checks on all deliveries of food coming into the premises. These checks should include, date marking, signs of spoilage, contamination or damage to packaging, correct temperature (for chilled and frozen goods).
2. You are reminded that it is your responsibility to ensure any person known or suspected to
be suffering from, or to be a carrier of, food borne disease or infection, including vomiting,
diarrhoea, skin infections, sores and open wounds is excluded from working in any food
handling areas, until they have been free of symptoms for 48 hours, or medical clearance is
obtained.
3. 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 -1۫ C to +1۫ C and pure boiling water should measure between 99۫ C and 101۫ 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.
I do not intend to revisit to check compliance with this letter. A copy will be kept on file and will be referred to during the next routine inspection.
If you require further advice or information on any of the matters raised above, would you please contact me on the number given at the top of this letter.
Yours Sincerely
SIAN MORGAN
Environmental Health Officer
THIS REPORT ONLY COVERS THE AREAS INSPECTED AT THE TIME OF THE INSPECTION. IT DOES NOT INDICATE COMPLIANCE WITH ANY PROVISION OF THE RELEVENT LEGISLATION. THE MATTERS SET OUT DO NOT REPRESENT A COMPREHENSIVE INSPECTION OF THE PREMISES; THEY ARE MATTERS THAT CAME TO LIGHT DURING A SAMPLE AUDIT OF THE FOOD SAFETY ARRANGEMENTS. IT IS YOUR RESPONSIBILITY TO COMPLY WITH FOOD SAFETY LEGISLATION AT ALL TIMES. YOU SHOULD BE CARRYING OUT YOUR OWN FULL ASSESSMENTS OF ALL ASPECTS OF FOOD SAFETY ON A REGULAR BASIS AND YOU SHOULD NOT WAIT FOR AN INSPECTION TO BE TOLD WHAT NEEDS TO BE DONE. IF YOU ARE UNHAPPY WITH ANYTHING IN THIS LETTER PLEASE CONTACT MRS JULIET ISITT, FOOD SAFETY MANAGER ON 0208 583 5153
YOU SHOULD ALSO BE AWARE THAT INFORMATION IN THIS LETTER MAY BE DISCLOSED TO THIRD PARTIES UNDER THE FREEDOM OF INFORMATION ACT.
THE RESULTS OF THIS INSPECTION HAVE BEEN USED TO CALCULATE YOUR ‘STAR RATING’. PLEASE FIND NOTIFICATION OF YOUR RATING ENCLOSED. THE RATING WILL BE POSTED ON THE WEBSITE: http://www.scoresonthedoors.org.uk/. IF YOU WOULD LIKE TO REGISTER A REPLY TO THIS RATING YOU CAN DO SO BY VISITING THE WEBSITE.
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Name of Business: MudpotAddress of business; 1 High Street, Feltham, Middlesex, TW13 4AH
Person seen/interviewed: Mr Johnson Samual / Position: Food Business Operator
Business Type: Café / Takeaway / Cuisine Type (if applicable):
Date of Inspection: 15/05/2012 / Inspection Ref:
Food Hygiene (England) Regulations 2006, Regulation (EC) 852/2004 – hygiene, structure and confidence in management scoring summary
Food hygiene and safety
procedures / Structure, cleanliness, layout and condition, lighting, ventilation, facilities etc.
Score / Score
0 / 0
5 / 5 / x
10 / x / 10
15 / 15
20 / 20
25 / 25
Confidence in management / control systems
Total Score: / 20
Score / Your star
rating will be: / 3 Stars
0
5 / x
10 / Officers name: / SIAN MORGAN
20 / Telephone No: / 0208 583 5154
30 / Signature:
Excellent / Very high standards of food safety management. Fully compliant with food safety legislation. / óóóóó / 0 to 5
Very Good / Good food safety management. High standard of compliance with food safety legislation. / -óóóó- / 10 to 15
Good
/ Good level of legal compliance. Some more effort might be required. / --óóó-- / 20 to 25Fair / Fair but more effort required to meet all legal requirements. / ---óó--- / 30 to 35
Poor / Poor level of compliance with food safety legislation – much more effort required. / ----ó---- / 40 to 45
Very Poor / A general failure to comply with legal requirements. Little or no appreciation of food safety. Major effort required. / NO STARS / 50 or more
In due course, you will be issued with a certificate and window sticker with your star rating. These will remain the property of the local authority and must be returned upon request. Please see reverse of this sheet for further information on the scheme. PLEASE NOTE WE DO NOT SEND OUT CERTIFICATES TO PREMISES WHICH HAVE BEEN AWARDED TWO STARS OR LESS HOWEVER THE RATING WILL APPEAR ON THE SCORES ON THE DOORS WEBSITE http://www.scoresonthedoors.org.uk/
If you disagree with this report or any other matter relating to this visit,
please contact the Food Safety Manager on 020 8583 5153
or email /
2
Guidance on the Scores on the Doors Scoring Scheme.
London authorities carry out programmes of priority based food hygiene inspections. Following a routine inspection a business is assessed according to a national code of practice to determine the business ‘inspection rating’, which determines how often the business will be inspected. The higher the rating score, the more frequently the business will be inspected. The inspection rating scheme is contained in Annex 5 of the Food Law Code of Practice (England), issued by the Food Standards Agency. Some of the things the scheme takes account of are the type of food and the way it is handled, the number of consumers, compliance with hygiene and structure and confidence in management. It is part of this assessment that is used to determine the Star Rating of a business.
You will see on the reverse of this sheet that the scores for Food Hygiene and Safety, Structure, Cleanliness, Layout and Condition, Lighting, Ventilation, Facilities etc. and Confidence in Management / Control Systems for your business have been indicated. The 3 scores have then been added together and the total score determines the Star Rating. The table at the bottom of the reverse page shows the points for each Star Rating from 5 Stars to Zero Stars.
The following are extracts from the Food Law Code of Practice:
Current compliance for both Food Hygiene and Safety and Structure etc. use the same scoring guidance below:
Score / Score Guidance on the Scoring System25 / Almost total non-compliance with statutory obligations.
20 / General failure to satisfy statutory obligations – standards generally low.
15 / Some major non-compliance with statutory obligations – more effort required to prevent fall in standards.
10 / Some non-compliance with statutory obligations and industry codes of recommended practice. Standards are being maintained or improved.
5 / High standard of compliance with statutory obligations and industry codes of recommended practice, minor contraventions of food hygiene regulations. Some minor non-compliance with statutory obligations and industry codes of recommended practice.
0 / High standard of compliance with statutory obligations and industry codes of recommended practice; conforms to accepted good practices in the trade.
Confidence in Management / Control Systems takes account of the track record of the company – it’s willingness to act on advice and enforcement and the complaint history; the attitude of management towards hygiene and food safety; technical knowledge available, including HACCP; satisfactory documented procedures and HACCP based food safety management systems.
Score / Score Guidance on the Scoring System30 / Poor track record of compliance. Little or no technical knowledge. Little or no appreciation of hazards or quality control. No food safety management system.
20 / Varying record of compliance. Poor appreciation of hazards and control measures. No food safety management system.
10 / Satisfactory record of compliance. Access to and use of technical advice either in-house, from trade associations and/or from Guides to Good Practice. Understanding of significant hazards and control measures in place. Making satisfactory progress towards a documented food safety management system / procedures commensurate with type of business.
5 / Reasonable record of compliance. Technical advice available in-house or access to and use of technical advice from trade associations and/or from Guides to Good Practice. Have satisfactory documented procedures and systems. Able to demonstrate effective control of hazards. Will have satisfactory
documented food safety management system. Audit by Food Authority confirms general compliance with documented system.
0 / Good record of compliance. Access to technical advice within organisation. Will have satisfactory documented HACCP based food safety management system which may be subject to external audit process. Audit by Food Authority confirms compliance with documented management system with few/minor non-conformities not identified in the system as critical control points.
The Rating given will remain until the premises are next inspected. However if you think a mistake has been made you should contact the food safety manager at the council.