THE FOOD SAFETY ACT 1990 [EC] REGULATION 852/2004 ON HYGIENE OF FOODSTUFFS THE FOOD HYGIENE [SCOTLAND] REGULATIONS 2006

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1 THE FOOD SAFETY ACT 1990 [EC] REGULATION 852/2004 ON HYGIENE OF FOODSTUFFS THE FOOD HYGIENE [SCOTLAND] REGULATIONS 2006 Premises Name The Wig Premises Address Castle Street, Aberdeen Date of Inspection 15 July 2013 Type of Inspection Food Hygiene Notes on Interpretation Requirements: 1) These items relate to matters that are required in terms of the above-mentioned legislation. In order to allow you to make informed choices each item below indicates: a) What requirement has to be met b) The respects in which it has not been met, and c) Where appropriate a course of action which in my opinion would satisfy the requirement In most cases there will be more than one course of action which could satisfy a given requirement. In these cases it is open to you to take any such other course of action which meets the requirements. It may be advisable to discuss alternative proposals with me so that I can advise you whether there are other requirements which might have to be taken into account when considering an alternative course of action. Where the word must is used, it also indicates a requirement. 2) This is not a Notice requiring works to be carried out, however, any breach of a requirement could, at a future date, be the subject of an Improvement Notice. The purpose of this report is to advise you of such matters so that you can attend to them without the need for such Notices. 3) The items contained in the attached schedule[s] relate to matters as found at the time of inspection and cover[s] only the areas inspected. Where a practice, etc. is not explicitly mentioned in this report it should not be taken as an indication of compliance with any provision of the Food Safety Act or any regulations made under it. Overview The purpose of a food hygiene inspection is to assess whether a business complies with food safety requirements. My assessment was based on a physical inspection of the premises and discussion with you about food handling practices. You had not yet started your business when this Service issued a letter and information leaflets on E. coli O157 guidance released by the Food Standards Agency. This information has now been provided to you. Cross contamination controls were discussed with XX XXXXXX in detail at the time of inspection and assessed against the requirements of this guidance. You have extremely limited space available within your kitchen and an extensive menu, making adequate separation of raw and ready-to-eat storage, handling and preparation difficult to achieve. While you are not currently serving a lot of meals, your premises can accommodate up to 45 people at any one time. Should you be required to deal with a number of orders at once, I am of the opinion that you will be unable to achieve the separation required without significant amendment to your working practices and

2 procedures. I would therefore strongly recommend that you consider reducing your menu and reducing the amount of raw food handling practices as far as possible. I intend to re-visit your premises in due course to check progress made with matters detailed in the following report. Should you wish to discuss any of the items detailed or require any further advice before my re-visit, please do not hesitate to contact me on XXXXXX. Items 1 Cross Contamination Controls Regulation (EC) No 852/2004, Article 5 a) Raw and Ready-to-eat Preparation At the time of my inspection I was concerned to find that a plastic container of raw burgers were sitting on the preparation surface next to washed ready-to-eat lettuce that had just been prepared. I was also concerned to note that soiled onions were in the process of being prepared in this area. This practice puts ready-to-eat foods at risk of contamination. You must never allow the simultaneous dual use of your preparation surface for raw and ready-to-eat food items. Given your space constraints it is not possible for you to provide separate preparation areas for raw and ready-to-eat food preparation in line with best practice guidance. XX XXXXXX informed me that you are currently preparing and cutting raw chicken when burgers, baguettes and chicken salads are ordered and that the preparation surface is cleaned and disinfected using a two-stage process after your raw meat handling process is complete. This practice is impractical should you have a number of orders at one time. You must ensure that all raw meat and soiled vegetable preparation is carried out prior to food service so that your preparation area is not being used simultaneously for raw and ready-to-eat preparation. This includes the slicing of black pudding and haggis as these items are being treated as, and stored with raw meats. The possibility of providing a temporary work surface on top of the cooking hob was discussed with XX XXXXXX. If this can be achieved, all raw preparation should be carried out in this area prior to Service allowing physical separation to be achieved. I would also advise you that you cannot place packets or containers of raw meat on your preparation surface during service when it is being used for ready-to-eat food preparation. You currently have a cooked meat chopping board next to your griddle on a separate work surface. I would recommend you transfer cooked meat preparation to your main preparation surface and use this area for placing containers/packets of raw meat on when being transferred to the griddle during service.

3 b) Storage You only have the facility for one small refrigerator within the kitchen. While the bottom shelf of this unit is being used for raw meats only, the upper shelf of this unit was being used for washed/ready-to-eat salad and unwashed salad items as well as soiled mushrooms. You must not store washed ready-to-eat salad items and unwashed vegetables together as this creates a cross contamination risk. Soiled vegetables must be stored in your downstairs refrigerator only. c) Designated Equipment While you have coloured chopping boards in use within the kitchen, I was informed that the Green Board is used for the preparation of salad items (ready-to-eat) and soiled vegetables (raw). Root vegetables grown in the soil such as onions and mushrooms that are prepared on the premises may be contaminated with E. coli O157. As such, soiled vegetables that are to be cooked (thereby destroying this bacteria) must not be prepared on the same board as washed salad items that will be eaten raw, such as lettuce and tomato. You must designate a soiled vegetable and a ready-toeat vegetable chopping board. You must also determine at what point you are considering salad and vegetable items that will be eaten raw as a ready-to-eat food. The preparation of onions for salads was discussed at the time of inspection. I was advised that onions are toped and tailed and the outer skin removed on the green chopping board. Onions are then washed to remove any contamination before being chopped up on the same green board. Onions are soiled vegetables that are likely to be contaminated. After onions are washed you are treating them as a ready-to-eat product, therefore they must not be prepared on the board that has been used to carry out the initial preparation. The first preparation stage must be carried out on a soiled vegetable board and a ready-to-eat board must be used for final preparation after washing. In addition the same knife is being used for soiled vegetable and ready-toeat salad preparation. You must provide designated and readily identifiable knives for ready-to-eat and raw food preparation. Designated ready-to-eat preparation equipment must be stored separately from raw equipment in a clean area of the kitchen where they are not at risk of becoming contaminated by any raw food handling practices. d) Cleaning Chemicals You are using Evans Esteem Sanitiser for disinfecting work surfaces. While this chemical meets BS EN 1276 as required by the guidance, it must be used in line with manufacturer instructions to be effective in the control of harmful bacteria. XX XXXXXX advised me that this chemical is applied to a clean surface for a 10 second contact time. Instructions state that a 1-minute contact time is required, this method must be adhered to at all times.

4 Food equipment is currently being washed with washing up liquid. You are required to disinfect food contact equipment with a chemical that meets either BS EN 1276 or BS EN Washing up liquid does not meet either of these standards and is merely a degreaser. As discussed with XX XXXXXX, this can either be achieved by purchasing a dilutable detergent that meets one of these standards or your spray sanitiser can be applied to equipment after washing for the required contact time. As with your food preparation surfaces, equipment must be washed using a two stage cleaning process as your disinfectant will only be effective when applied to a clean surface. e) Equipment Washing As equipment is not being heat disinfected, you cannot wash raw and ready-to-eat items together. This preparation equipment must be washed separately and after washing raw equipment, the sink and tap handles must be cleaned and disinfected using a two stage cleaning process to ensure any residual contamination is removed. f) Food Storage Containers Without applying heat disinfection, containers used to store raw meats such as chicken cannot be used for any ready-to-eat food storage, such as salad. You must designate readily identifiable containers for the storage of readyto-eat foods only. These must never be used for raw meat or soiled vegetable storage. g) Cling Film Cling film is used to prepare and flatten chicken breasts. As discussed, the end of the cling film roll and the container itself are at risk of becoming contaminated when being used during raw meat preparation. Should this container be used for ready-to-eat storage or preparation, this contamination may be transferred. You must provide a separate and readily identifiable cling film container/roll for use with ready-to-eat foods only. This must be stored in a clean area away from raw food preparation. h) Cotton Cloths You are using re-usable cotton cloths for your first stage clean of preparation surfaces. There is no separation of cloth use, for example colour coding, for the cleaning of a surface when it has been used for the preparation of raw meat and ready-to-eat foods. Once a cloth has been used to clean a surface that is potentially contaminated, this cloth has then become contaminated, therefore when this cloth is used again, contamination will be spread.

5 As you are using the same preparation surface for raw and ready-to-eat food preparation, the use of re-usable cleaning cloths is unsuitable. You must use disposable cloths and paper towels only for all cleaning practices. If you are able to provide a designated raw area, you can provide colour coded cloths. Similarly, cloths and sponges used to wash raw food equipment must not be used to wash ready-to-eat food equipment. Cleaning materials must either be colour coded and stored separately between uses or disposable cloths must be used and discarded after each use. i) Tong Use The use of equipment to cook raw meats such as burgers and chicken was discussed. Currently when cooking chicken the same set of tongs are being used throughout the cooking process. At the start of the cooking process one side of the chicken will be cooked and the other side raw. If a cooked foods set of tongs are used to turn meat, one side of these tongs may become contaminated when touching the raw side of the meat. This would facilitate the spread of bacteria on the surface of these tongs to other cooked foods that are picked up with these tongs thereafter and consequently to the plate or burger bun touched using this equipment. You must designate specific tongs to be used for the transfer of cooked foods to the plate only. j) Hand Washing Procedures Hand wash procedures were discussed at the time of my inspection and a leaflet on hand washing procedures provided. When staff have been handling raw meat and switch the tap on to wash their hands, this tap handle has then become contaminated. Once hands have been washed, should staff switch this tap off with their hands, they have then re-contaminated their clean hands by touching the contaminated tap. To prevent clean hands becoming re-contaminated, staff must be trained to switch taps off using a paper towel as demonstrated by the leaflet provided. k) Protective Clothing You currently only have one apron for all staff to wear when preparing food that is washed daily. When staff are preparing raw meat there is a risk that protective clothing will become contaminated with harmful bacteria. To avoid this contamination spreading to ready-to-eat foods prepared thereafter, staff should either change into a clean apron after carrying out this task or put a disposable plastic apron on when preparing raw meat to protect their otherwise clean clothing. If you intend to wear a cotton apron when preparing raw meat, this apron must be washed within the washing machine on a boil wash setting to ensure any bacteria present are destroyed.

6 I expect compliance with these matters within 4 weeks from the date of this letter. 2 Food Safety Management System Regulation (EC) No 852/2004, Article 5 In the type of business you operate, typical food safety hazards which you must guard against are: (a) Temperature abuse which can allow food poisoning bacteria to grow to dangerous levels (b) Contamination and cross contamination of food with food poisoning bacteria e.g. from raw meat to cooked ready-to-eat foods. (c) Physical contamination of food e.g. from pests or dirty conditions. Controls must be put in place to ensure that the food you are serving is safe. These controls include the procedures for personal hygiene of food handlers, temperature control, prevention of cross contamination, cleaning routines, stock rotation systems etc. You are required to put in place, implement and maintain a food safety management system based on HACCP principles, therefore you must: a) identify any hazards that must be prevented, eliminated or reduced to an acceptable levels; b) identify 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; c) establish critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards; d) establish and implement effective monitoring procedures at critical control points; e) establish corrective actions when monitoring indicates that a critical control point is not under control; f) establish procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs (a) to (e) are working effectively; g) establish documents and records commensurate with the nature and size of the food business to demonstrate the effective application of measures outlined in subparagraphs (a) to (f). As discussed at the time of inspection I recommend you use the CookSafe template to assist you in complying with this requirement. A CookSafe folder has been provided to you. The blank templates within the blue House Rules sections of this document must be completed, making this document specific to your business. The section on Cross Contamination controls must include detail on the controls you have implemented. Part of this process also requires that you monitor and record parameters at points that are critical to food safety, such as food temperatures. You must implement temperature monitoring and recording at the following points:

7 i. Refrigerators ii. Freezers iii. Cooking iv. Cooling Time v. Re-heating As discussed at the time of inspection, your documented procedures are your due diligence defence should your practices ever be called into question. It is therefore extremely important that these documents are kept up-to-date at all times and reviewed on a regular basis. I expect temperature monitoring and recording to be started immediately and your documented food safety management system to be completed within 8 weeks from the date of this letter. 3 Ventilation Regulation (EC) No 852/2004, Annex II, Chapter I, para 1 The ventilation duct in the kitchen ceiling next to the kitchen door was in need of repair. The grill was missing and the system was making a lot of noise during operation. You must have this equipment examined and repaired by a competent person. I expect compliance with this item within 8 weeks from the date of this letter.