Report following visit Somerset House, 1 Church Lane, Wheldrake, York, YO19 6AW

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1 The Company Secretary Roche Healthcare Ltd Unit 1 Manor Court Manor Mill Lane Leeds LS11 8LQ Dear Sir / Madam Steve Waddington Assistant Director Eco Depot Hazel Court York YO10 3DS Tel: Fax: Direct line: food.safety@york.gov.uk Ask for: Anna Russell Our ref: AER/INU/«ref» 27/01/14 Report following visit Somerset House, 1 Church Lane, Wheldrake, York, YO19 6AW Details of visit Date of visit : 23/1/14 Purpose of visit : Food hygiene inspection Person seen : Chris Giggins & Judith Costello Action to be taken To comply with the law, you must deal with the matters contained in Schedule A, which is attached to this letter. Food Hygiene Rating Following this visit, you have been given the following food hygiene rating; Food Hygiene Rating 2 Director: Sally Burns Public Protection

2 How we calculated your food hygiene rating At the visit, we check how you have met food safety law in three areas, by using national guidance. I have shown below your score in each of the three areas. Very Good Very Poor How hygienically the food is handled Condition of the structure and cleanliness How you manage and document food safety For further information on the Food Hygiene Rating Scheme and safeguards to ensure fairness, please see the reverse of the Record of Visit form, left at my initial visit. Information can also be found at Please contact me should you wish to discuss the contents of this letter, or if you would like further help or advice. Yours sincerely Anna Russell Food Safety Officer Food and Safety Unit Enc Food Hygiene Rating Scheme Certificate

3 Somerset House, 1 Church Lane, Wheldrake, York, YO19 6AW Schedule A Legal requirements Legal Requirements must be completed within the timescales stated, otherwise formal enforcement action may be taken. Food Safety The following matters are contraventions under Regulation (EC) No 852/2004, applied by The Food Safety and Hygiene (England) Regulations 2013, unless otherwise stated. 1. Hazard Analysis and Critical Control Points (Review) Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles. The HACCP principles referred to in the paragraph above consist of the following: (a) (b) (c) (d) (e) (f) (g) identifying any hazards that must be prevented, eliminated or reduced to acceptable levels; identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels; establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards; establishing and implementing effective monitoring procedures at critical control points; establishing corrective actions when monitoring indicates that a critical control point is not under control; establishing procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs (a) to (e) are working effectively; and establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in subparagraphs (a) to (f). When any modification is made in the product, process, or any step, food business operators shall review the procedure and make the necessary changes to it. Regulation (EC) 852/2004, Chapter 2, Article 5, Paragraphs 1 and 2). Progress has been made to put in place a procedure or procedures based on the HACCP principles. However, a number of steps, hazards, controls and monitoring procedures have been overlooked and certain controls and monitoring procedures are not specific enough in places. The procedures must be reviewed so that:

4 They cover the step of preparing cooling and reheating soup (see points 4 and 5 below) They cover the hazards presented by Listeria and E.coli 0157, including the handling of raw meat. All relevant controls and monitoring procedures are identified at each step. The Safer Food Better Business procedures that you are using are signed and dated to indicate that your records are up to date. At the time of the inspection the following controls and monitoring procedures were not in place and must be included as part of your hazard analysis system: a) Lack of effective disinfection of equipment, crockery and cutlery (see point 2). b) Inadequate hot holding procedures (see point 4). c) Inadequate reheating procedures (see point 5). d) Risks of cross contamination (see point 7). e) Lack of checks being carried out on the delivered foods (see point 8). f) High risk food left out at ambient temperatures for unspecified periods of time (see point 11). g) Food left uncovered in the kitchen and at risk of contamination (see point 12). 2. Equipment which food comes into contact - lack of disinfection All articles, fittings and equipment with which food comes into contact are to: a) be effectively cleaned and, where necessary, disinfected. Cleaning and disinfection are to take place at a frequency sufficient to avoid any risk of contamination; b) be so constructed, be of such materials and be kept in such good order, repair and condition as to minimise any risk of contamination; c) with the exception of non-returnable containers and packaging, be so constructed, be of such materials and be kept in such good order, repair and condition as to enable them to be kept clean and, where necessary, to be disinfected; d) be installed in such a manner as to allow adequate cleaning of the equipment and the surrounding area. Regulation (EC) No 852/2004, Chapter II, Article 4(2), Annex II, Chapter V, Paragraph 1. Equipment, utensils which come into contact with open high-risk food were being washed using a detergent only. Whilst detergents are effective at cleaning equipment, they are not designed to kill bacteria. As a result, food poisoning bacteria may survive the existing cleaning process. Crockery and cutlery was being washed in the dishwasher. There was no temperature dial on the dishwasher to indicate that it was operating at a suitable temperature at which adequate disinfection will be carried out. When the dishwasher unit was opened the plates and cutlery were still covered in food debris and were easily touchable and felt tepid rather than hot (the water measured 50ºC). This temperature is insufficient to kill food poisoning bacteria. Crockery and cutlery on the resident s trays was dirty and food debris was found in the bottom of some of the beakers. Equipment and utensils, which are liable to come into contact with high-risk

5 foods, must be disinfected (sanitised) at a frequency sufficient to avoid any risk to customers. Equipment and utensils can be washed and sanitised using a commercial dishwashing machine; the washing machine must have a rinse cycle of at least 82 O C. Otherwise a suitable food-grade sanitiser should be used after routine washing with detergent. 3. Cleanliness Food premises are to be kept clean and maintained in good repair and condition. Regulation (EC) No 852/2004, Chapter II, Article 4(2), Annex II, Chapter I, Paragraph 1. At the time of the inspection, the general standard of hygiene was poor in particular: In the kitchen food and dirt debris was accumulated underneath the work benches particularly around the dishwasher and at the wall floor junctions under the benches beneath the bain-marie unit. You must thoroughly clean the above areas and maintain in a clean condition. The standard of cleanliness required is that there should be no visible dirt other than unavoidable fresh spillages. Where parts of the structure or equipment have deteriorated to the extent that effective cleaning is not possible, these should be repaired or renewed as appropriate. 4. Hot-holding of high-risk food below 63 C No person shall, in the course of the activities of a food business, keep any food which has been cooked or reheated, is for service or display for sale, and needs to be kept hot in order to control the growth of micro-organisms at a temperature below 63 C. Food Hygiene (England) Regulations 2006, Regulation 30, Schedule 4, Paragraph 6. High-risk food, including soup, was being kept in the bain-marie at a temperature of 58 C. This may permit the germination of bacterial spores and the growth of food poisoning bacteria. High-risk foods, that have been cooked or reheated, and which are held hot for service or display, must be kept a temperature of 63 C or above. Please note that hot foods can be kept for service, or on display for sale, for a single period of up to 2 hours at a temperature below 63 C. After the 2 hours the food must be restored to a suitable temperature (below 8 C or above 63 C) and kept at that temperature until it can be used safely or thrown away. Food Hygiene (England) Regulations 2006, Regulation 30, Schedule 4, Paragraph 7.

6 5. Re-heating Soup was in the bain-marie at the above temperature 58 C it was not evident what temperature it was being re-heated to. Mr Giggins (General Assistant) advised that the bain-marie was to be used to reheat the soup. If food is not adequately reheated this may allow for the germination and growth of any spore forming bacteria that survived cooking and for the growth/survival of any bacteria that might have contaminated the food after cooking. Where re-heating may be critical to food safety, you must ensure that the food is reheated to a temperature of 75 C or equivalent, to ensure that food poisoning bacteria are effectively destroyed. Food should be adequately reheated on the hob or similar before being placed into the bain-marie. They are designed to keep food hot after re heating. 6. Dirty/lack of protective clothing Every person working in a food-handling area is to maintain a high degree of personal cleanliness and is to wear suitable, clean and, where necessary, protective clothing. Regulation (EC) No 852/2004, Chapter II, Article 4(2), Annex II, Chapter VIII, Paragraph 1. Care staff that were coming into the kitchen from the service counter end of the kitchen were not provided with protective clothing. The white coats were hanging next to the door at the opposite end of the kitchen. Their care clothing might harbour bacteria, which could be transferred to food. Care staff must wear suitable clean, protective clothing to cover any exposed area of their care clothing, which might come into contact with food. The white coats that were in the kitchen would be considered appropriate. This clothing must be changed regularly to maintain appropriate standards of personal hygiene. All care staff should be given clear instructions on wearing and changing protective clothing and should be properly supervised. 7. Raw meat above ready-to-eat food At all stages of production, processing and distribution, food is to be protected against any contamination likely to render the food unfit for human consumption, injurious to health or contaminated in such a way that it would be unreasonable to expect it to be consumed in that state. Regulation (EC) No 852/2004, Chapter II, Article 4(2), Annex II, Chapter IX, Paragraph 3. Raw meat was being stored above and next to ready-to-eat foods in the

7 refrigerator and freezer. This practice may lead to contamination of ready-to-eat foods from dripping blood and juices contaminated with food poisoning bacteria. You must use separate refrigerators for raw and ready-to-eat foods. If this is not possible the refrigerator/freezer must be re-organised to ensure that food is kept covered and that hazardous raw foods are stored separately/below ready-to-eat food items. 8. Receiving deliveries At all stages of production, processing and distribution, food is to be protected against any contamination likely to render the food unfit for human consumption, injurious to health or contaminated in such a way that it would be unreasonable to expect it to be consumed in that state. Regulation (EC) No 852/2004, Chapter II, Article 4(2), Annex II, Chapter IX, Paragraph 3. No temperature, date-code, integrity checks were being carried out on deliveries of high-risk foods. This may allow for goods that are potentially unsafe to be accepted. You must ensure that all high-risk foods are monitored at the point of delivery to confirm that chilled, high-risk foods are below 8 C and within date. Frozen foods are at -18 C or below. 9. No food hygiene training/instruction Food business operators are to ensure that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity. Regulation (EC) No 852/2004, Chapter II, Article 4(2), Annex II, Chapter XII, Paragraph I Food handlers who engage/s in the preparation of open, high-risk food or who manage/s/supervise/s other food handlers had not received any formal food hygiene training, or a higher level of instruction since In particular, due to the poor practices noted in the kitchen it was evident that the catering staff lacked an appropriate level of knowledge, understanding, and appreciation of key issues. All food handlers must be adequately instructed and/or trained. All staff must be able to demonstrate a good understanding of food hygiene policies and procedures which should be followed. Food handlers who prepare open, high-risk food, or who manage or supervise other food handlers, will require a higher level of training and will be expected to demonstrate a higher level of food hygiene awareness. This requirement may be satisfied where a food handler has recently attended a training course to a level equivalent to the CIEH Level 2 certificate in food hygiene (formerly known as Basic as the Foundation Certificate in Food Hygiene).

8 Timescale for Completion 2 months 10 Equipment with which food comes into contact - poor repair and condition All articles, fittings and equipment with which food comes into contact are to: a) be effectively cleaned and, where necessary, disinfected. Cleaning and disinfection are to take place at a frequency sufficient to avoid any risk of contamination; b) be so constructed, be of such materials and be kept in such good order, repair and condition as to minimise any risk of contamination; c) with the exception of non-returnable containers and packaging, be so constructed, be of such materials and be kept in such good order, repair and condition as to enable them to be kept clean and, where necessary, to be disinfected; d) be installed in such a manner as to allow adequate cleaning of the equipment and the surrounding area. Regulation (EC) No 852/2004, Chapter II, Article 4(2), Annex II, Chapter V, Paragraph 1. The trays in the kitchen used to store the crockery and equipment were water damaged and in general poor repair. As the trays have deteriorated and can no longer be thoroughly cleaned/ disinfected they should be replaced. Timescale for Completion 1 month The dishwasher was leaking water on the floor and was not washing the pots properly. The dishwasher must be repaired or replaced. Timescale for Completion 1 month 11 Storage of high-risk food above 8 C No person shall keep any foods which is likely to support the growth of pathogenic micro-organisms or the formation of toxins at a temperature above 8 C. Food Hygiene (England) Regulations 2006, Regulation 30, Schedule 4, Paragraph 2. High-risk food, including fruit salad and cream, had been left on one of the residents trays at an ambient temperature of 13.8 C. Mr Giggins did not know how long the fruit salad had been left out for. Such storage temperatures will permit the growth of food poisoning bacteria and moulds, and will lead to deterioration in food quality. High-risk foods must be stored at temperature of 8 C or below. Alternatively, high-risk foods that are for service or display may be stored at above 8 C for a single period not exceeding 4 hours. After this time any remaining food must be disposed of, or must be returned to a temperature of less than 8 C. Where this practice is followed, a system should be introduced to

9 clearly identify how long items of food have been outside of temperature control. Food Hygiene (England) Regulations 2006, Regulation 30, Schedule 4, Paragraph 5(1). It is recommended that all high risk foods are stored below 5 C. 12 Food stored on uncovered At all stages of production, processing and distribution, food is to be protected against any contamination likely to render the food unfit for human consumption, injurious to health or contaminated in such a way that it would be unreasonable to expect it to be consumed in that state. Regulation (EC) No 852/2004, Chapter II, Article 4(2), Annex II, Chapter IX, Paragraph 3. At the time of the visit a bowl of fruit salad and cream had been left uncovered on one of the resident s trays for teatime. This practice presents a risk of contamination to the food. Ensure all foods in the kitchen are adequately covered and protected from contamination.