The original inspection report is reproduced below with brief notes showing what was found at the time of the re-rating visit <in blue>.

Transcription

1 National Food Hygiene Rating Scheme Re-rating Premises: Adults with disabilities Daycare at the Hamlet Centre Original Inspection Date: Request Date: Re-rating Visit Date: Inspection Reference: 12/00583/FOOD Under the National Food Hygiene Rating scheme a food business may request a re-rating visit. The food business will supply proof that the contraventions identified in the original inspection have been complied with and a food safety officer will revisit the premises check this and rerate the business. Re-rating requests will only be considered 3 months after the original inspection date. Unannounced re-rating visits will take place at any time in the three months following determination of a valid request. The business can only request one re-rating in any inspection cycle. The original inspection report is reproduced below with brief notes showing what was found at the time of the re-rating visit <in blue>. Food Hygiene Re-rating Compliance Area Food Hygiene and Safety 0 Structure and Cleaning 0 You Score Confidence in Management and Control Systems Your Total Score > 50 Your Worst Score Your Rating is Food Hygiene Food hygiene standards are high. Any offences are very minor and easily rectified. (Score 5) Structure and Cleaning The structure and facilities provided are of a good standard. Any offences are minor and easily rectified. (Score 5) Confidence in Management There is a HACCP- based food safety management system that works well and you have an excellent track record. (Score 0) Your Food Hygiene Rating is 5 a very good standard Public Protection (food) Food Premises Inspection Report Name of Business: Adults with Disabilities Daycare at the Hamlet Centre

2 Address of food business: Hamlet Centre, Ella Road, Norwich, NR1 4BP Date of Inspection: 16 January 2012 Inspection Reference 12/00059/FOOD Type of Premises: Areas Inspected: Records Examined: Details of Samples Procured: Summary of Action Taken: Caring Premises Kitchen Dining room SFBB, Temperature sheets None Informal Introduction to the Report The report has been divided into three sections representing the areas we score you against. Each section begins with a summary of what was observed. The score you have been given for each section is indicated. Details of how these scores relate to your overall food hygiene rating are shown in the table at the front of the report. You can use the table to see what factors have influenced your score; where you have done well and where improvements can still be made. There may be an additional section covering health and safety concerns which fall outside the scope of the national food hygiene rating scheme. 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 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 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.

3 FOOD SAFETY Please note that this is not a formal Hygiene Improvement Notice that requires you to do work. Nevertheless, if you do not comply with this informal request, formal action will be considered. Any contraventions should be given priority. It is in your interests to act now to secure compliance. How we calculate your Food Hygiene Rating Compliance Area Food Hygiene and Safety 0 5 You Score Structure and Cleaning Confidence in Management and Control Systems Your Total Score > 50 Your Worst Score Your Rating is Your Food Hygiene Rating is 2 improvement is necessary Food Hygiene Summary: Standards of food hygiene are tolerable but many minor offences were seen. I accepted your verbal undertaking to make more effort. (Score 15) Contamination Risks 1. The following exposed food to the general risk of cross-contamination with bacteria or allergens or its physical contamination with dirt, foreign objects or chemicals Cloth lunch packs stored on kitchen counter.<now kept in fridge outside kitchen> There were a large number of staff and clients wearing clothing including scarves, woollen hats then entering the kitchen when food being prepared.<new policy staff enter via outside and remove outdoor clothing> Some chopping boards were in contact with each other.<new rack separates boards> Money stored next to prepared cakes..<new policy> Staff unaware of contact time of anti-bacterial spray.<staff retrained>

4 2. I recommend that you encourage carers/parents to provide cleanable lunch containers i.e. plastic (Recommendation) <some carers have provided washable containers. These are no longer stored in kitchen> 3. The following exposed ready-to-eat food or its packaging to the risk of crosscontamination with E.coli 0157 bacteria and/or other harmful pathogens from raw meat or unwashed raw vegetables Packaging Ingredients e.g. herbs and citrus fruit placed on preparation surface. Ingredients and products stored next to each other in the fridge. Ensure root vegetables e.g. potatoes and carrots are thoroughly washed and the surrounding area is disinfected. Discard peel from carrots etc.<new policy> 4. You have agreed to ensure that there is complete separation of raw and ready to eat food during handling and storage by providing separate working areas / rooms / storage facilities and staff. (Information) 5. I recommend that you look at your kitchen and the way it is used. The continuous passage of personnel introduces an unnecessary risk of cross contamination to your vulnerable clients. The size of the kitchen, the provision of domestic type units and the adjoining entry to the staff room all increases the risks. (Recommendation) <new kitchen to be built and occupied within 3-4 months> Temperature Control 6. The following matters exposed food to the risk of bacterial growth or survival Probe thermometer not used to ensure ingredients or packed lunches below 8 0 C preferably below 5 0 C for high risk items e.g. cheese, ham etc.<new policy> 7. I was pleased to see that you had refrigerated space for lunch boxes. (Observation) Personal Hygiene and Infection Control 8. The following items were examples of poor personal hygiene or where it was made difficult for food handlers to maintain high levels of personal cleanliness No aprons worn when preparing food. <tabard aprons worn by staff and students. I recommend that white coats are worn to cover all clothing and protect against cross contamination> Poor Practices 9. The following matters represented poor practice and if allowed to continue may cause food to become contaminated or lead to its deterioration (Observation): Remove herbs hung over servery. <new policy>

5 Structure and Cleaning Summary: Cleaning and maintenance are generally satisfactory and being maintained. Some minor offences were seen and there is room for improvement. (Score 10) Cleaning 10. The following items were dirty and require more frequent and thorough cleaning High level cleaning cobwebs behind gas pipes on top boiler. Back of door. Telephone. Light switches. <the kitchen was clean> Maintenance 11. The following items/areas had not been maintained in good repair and condition (Contravention) Kitchen chipped work surface. Architrave to door. Cracked walls. Repair surface of chair in kitchen. Chipped paint to back of doors leading into the dining room and into the staff room Wooden radiator cover. <Kitchen has been re-painted> Confidence in Management Summary: Food hazards are understood and control measures in place. You are progressing towards a written food safety management system. (Score 10) Documented Food Safety Management System 12. The following management sections in your SFBB pack / documented food safety management system were either missing or incomplete. Documented systems not written down including 4 C s cooking, chilling, cross contamination, cleaning Cleaning schedule. No identification of cross contamination. No staff changing procedures when preparing food.<staff attended SFBB training and front of SFBB pack now completed and daily diary in place>

6 Training 13. The following evidence indicated there was a staff training need Basic food hygiene was not held by all members of staff.<all staff now hold basic food hygiene>