Address of food business: 67 London Street, Norwich, NR2 1HL Date of Inspection: 13 May 2013

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1 Public Protection (food & safety) Food Premises Inspection Report Name of Business: Pandora s Kitchen Address of food business: 67 London Street, Norwich, NR2 1HL Date of Inspection: 13 May 2013 Inspection Reference 13/00391/FOOD 1 Type of Premises: Areas Inspected: Records Examined: Details of Samples Procured: Summary of Action Taken: Restaurant/café/canteen All SFBB 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 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 and No 853/2004 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.

2 2 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 You Score Food Hygiene and Safety Structure and Cleaning Confidence in management & control systems Your Total Score > 50 Your Worst Score Your Rating is Your Food Hygiene Rating is 2 improvement is necessary

3 3 Food Hygiene Summary: Very good standard of compliance with legal requirements. Safe food handling practices and procedures demonstrated. All necessary control measures in place to prevent crosscontamination. Some minor contraventions which require attention. (Score 5) 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 Hand washing facilities were inadequate. Cakes were displayed in the window and were not covered. Waste in bin bags were stored in a dirty area before being brought through the shop for collection. Hand-washing 2. The following evidence showed you were failing to manage hand-washing operations and that as a consequence food was exposed to the risk of contamination with harmful bacteria such as E.coli (Contravention) There was no separate hand wash basin in the servery. There was no separate hand wash basin in the kitchen. 3. Proper hand-washing is essential in preventing the spread of E.coli 0157 and other harmful bacteria onto food and food contact surfaces. Please refer to the enclosed catering and retail guide 'E.coli - What you must do to keep your hands clean' for practical advice on keeping you and your customers safe. (Information) 4. I was pleased to see that there was a bowl provided for equipment washing at the sink in the servery. (Observation): 5. I recommend that the blue towel used for hand drying is placed in a wall mounted dispenser close to hand wash basins when they are installed. (Recommendation): Personal Hygiene 6. 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 protective overclothing was worn by servery staff. 7. I recommend that as a minimum, aprons are worn. (Recommendation)

4 Temperature Control 4 8. The upright freezer in the kitchen was not operating at a satisfactory temperature. The temperature of food was measured at -1.1ºC. (Information) 9. I was pleased to see that this freezer was used for less high risk food, e.g. packs of ice, frozen pastry etc. (Observation) Structure and Cleaning Summary: Significant non-compliance with legal requirements. Improvement needed in the standard of structure and equipment cleaning and/or maintenance. Improvements needed in hand and/or equipment washing facilities. Poor design layout potentially leading to cross-contamination. /Evidence of pest activity or inadequate waste disposal provision. All contraventions identified must be addressed within the stipulated timescales. We may revisit the establishment which could lead to formal enforcement action. (Score 15) Cleaning 10. The following items were dirty and require more frequent and thorough cleaning The butler style sink in the servery was badly discoloured, scratched and looked dirty. 11. The following items could not be effectively cleaned and must be covered or made nonabsorbent Work surfaces were made of oiled wood. Ensure that these can be adequately sanitised. 12. I was pleased to see that the kitchen was clean. (Observation) Maintenance 13. The following items/areas had not been maintained in good repair and condition The door to the WC lobby could not be closed. Facilities and Structural Provision 14. The following facilities were inadequate or absent and must be provided or improved The temperature in the kitchen was above 30 C. The ventilation was inadequate. The electric fly killer in the servery was located by the main door to the premises. This should be located away from main light sources at the rear of the room away from food preparation surfaces. 15. I was pleased to see that the premises had been recently refurbished, but I was disappointed that no provision had been made to improve the provision for hand washing. (Observation)

5 5 16. Waste storage area The bin bag storage area, where drains are located, was in a very bad state, and smelled strongly of blocked drains. Rainwater down pipes were broken and had come apart and rainwater discharged into the area. There was evidence of the drains overflowing and black slime growth. (Contravention) 17. A further visit will be made to the premises by Health and Safety officers and Anglian Water. (Information) Confidence in Management Summary: Evidence of some non-compliance with legal requirements. Generally satisfactory food safety controls in place. Records are appropriate and generally maintained but some deficiencies identified. You are progressing towards a written food safety management system. Contraventions require attention. (Score 10) Hazards to Food 18. The following matters demonstrated that you had not identified hazards to food or their methods of control at critical points in your operation The drainage system was not working adequately, and I understand that there have been problems with flooding from the drains in the past. Hand washing facilities were inadequate. Documented Food Safety Management System 19. The following safe methods had not been written down in your SFBB pack / documented food safety management system. Cooking safe method not fully completed. 20. I was pleased to see that the diary in the pack was well used and up to date, and that the problems and plans to improve the ventilation in the kitchen were recorded. (Observation)

6 6 HEALTH, SAFETY AND WELFARE Uncontrolled Hazards 21. The following hazards had not been controlled and were of immediate concern. The temperature in the kitchen was unsatisfactory. There was no stair rail on the right hand side of the stairs down from the 2nd floor, and the steps are narrow and steep with a turn in them.

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