Food Premises Inspection Report:
Name of Business:
Alresford Fish Bar
Address:
51 Station Road, Alresford, CO7 8BU
Date of Inspection:
5th December 2023
Schedule A: Legal Requirements
No Compliance with food hygiene and safety procedures; (how
Time for
hygienically the food is handled, how it is prepared, cooked, cooled,
compliance
stored and what measures are taken to prevent food being
contaminated)
1.
Food Safety Management
3 months
At the time of inspection, you confirmed that you do not have a written food
safety management system (FSMS) in place. The law requires that you
must be able to show what you do to make sure that food made or sold at
your premises is safe to eat and this must be written down.
You are required to put in place, implement and maintain a permanent
procedure or procedures based on HACCP (Hazard Analysis Critical Control
Point) principles. To meet this requirement, you may wish to use the Food
Standards Agency’s food safety management pack for caterers (the current
version online is dated November 2019). This is cal ed Safer Food, Better
Business for Retailers and can be accessed free of charge here:
https://www.food.gov.uk/business-guidance/safer-food-better-business-for-
retailers Alternatively, you can produce your own procedures based on
HACCP principles.
Please ensure you effectively communicate this system to al food handlers
involved in the operation of the business.
Regulation (EC) 852/2004 Hygiene of Foodstuffs, Article 5, Paragraphs 1
and 2
2.
Hot food at room temperature for 2 hours
Immediate
Food e.g. doner meat and chil i sauce, had been left in the bain marie
overnight and outside adequate temperature control.
Hot food 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 2 hours food must be
restored to a suitable temperature (below 8°C or above 63°C) and then kept
at that temperature until it can be used safely or thrown away.
Please note that food must not be left in the bain marie overnight – once
cooled, it should be refrigerated or thrown away. The same applies to any
food being held hot in the cabinet e.g. pies and saveloys.
Food Hygiene (England) Regulations 2006 Schedule 4, Para 7
3.
Food can be stored for 4 hours above 8oC
Immediate
It was noted at the time of the visit that salad for use with kebabs was
displayed at room temperature. As discussed, whilst it is not good practice
to keep foods out of refrigeration, I would confirm that high-risk foods
intended to be served cold, can be kept for service or on display for sale for
up to 4 hours if the temperature of the food is above 8°C. After 4 hours, the
food must be refrigerated until it is sold, served or thrown away. The food
must not be displayed again at room temperature.
Food Safety and Hygiene (England) Regulations 2013 Schedule 4 para 5 (1)
4.
No over-clothing
Immediate
It was noted that members of staff were not wearing suitable and clean over-
clothing. You must ensure that al persons working in food handling areas
wear suitable, clean, and where appropriate, protective clothing.
Regulation (EC) No 852/2004 Annex II Chapter VIII Para. 1
Compliance with structural requirements; (the conditions of the structure
of the premises including cleanliness, layout, lighting, ventilation, equipment
and other facilities)
5.
Refuse disposal
Immediate
At the time of inspection, the Biffa eurobin located to the rear of the
premises was nearly ful despite having been emptied the day before (you
advised me that your refuse is col ected once a week on a Monday).
There was also an excessive accumulation of cardboard, plastic bags and
other miscel aneous items immediately outside the back door, and a blue
plastic drum containing hardened animal fat which has solid fat dripping
down the outside and would be attractive to rats and mice.
In view of the above, I am of the opinion that adequate provision has not
been made for the disposal or col ection of food waste and other refuse. You
must make the necessary arrangements for the removal of your trade waste
including grease, fats and oils – this may mean an increased col ection
frequency or the provision of one or more additional bins. Please confirm
your proposal for addressing this matter.
Regulation (EC) No 852/2004 Annex II Chapter VI para 4
6.
Provide lids
4 weeks
The refuse containers in the kitchen were ful and did not have lids. Al
refuse containers must be fitted with close fitting lids to prevent access to
flies and reduce unwanted smel s.
Regulation (EC) No 852/2004 Annex II Chapter VI para 2
7.
No soap and hand drying facilities to wash hand basins
Immediate
There was no soap and hygienic hand drying facilities, for example paper
towels, at the wash hand basins in the staff WC and the kitchen. Wash
hand basins must be provided with soap (and hygienic hand drying
facilities). Please remove the dirty towel hanging above the kitchen sink as
this is unhygienic and not suitable for use.
Regulation (EC) No 852/2004 Annex II Chapter I Para 4
8.
No lighting to the chip preparation area
4 weeks
The strip light over the chip preparation area is not working. Provide
suitable artificial lighting to this area.
Regulation (EC) No 852/2004 Annex II Chapter I Para.7
9.
Deep clean
Immediate
Al areas where food is prepared and stored must be clean and capable of
being kept clean. This is so that pests are not attracted into your premises
and the risk of food being contaminated by dirt is minimised.
Regulation (EC) No 852/2004 Annex II Chapter I Para 1
The standard of cleaning to the structure of the kitchen including behind and
below work surfaces, fridges, freezers and other equipment, was general y
poor and the floor was very greasy and slippery. A thorough deep clean is
required. Al areas must be maintained in a clean condition.
Regulation (EC) No 852/2004 Annex II Chapter I Para 1
10. Cleaning and disinfection (British Standard requirements)
Immediate
At the time of inspection, you were unable to demonstrate satisfactory
cleaning and disinfection processes. Indeed, you did not have a supply of
disinfectant or sanitiser on the premises.
Work surfaces, hand contact points (e.g. fridge handles and taps) and some
food contact equipment must be disinfected. As your business handles raw
food as wel as ready to eat food you must make sure that the sanitiser or
disinfectant that you use meets one of the fol owing British Standards:
BS EN 1276:1997 or;
BS EN 13697:2001 or;
BS EN 1276:2009.
It is important that a two-stage cleaning procedure is used. The first stage
wil entail removal of dirt and debris from the surface. For this you can use
hot, soapy water (with a detergent). The second stage is the disinfecting
stage. Use the disinfectant as per the instructions on the container and wipe
down with a clean disposable cloth. If you are using a sanitiser (a chemical
that cleans and disinfects), you must use it twice. The first stage wil remove
the dirt and debris, the second stage wil disinfect.
Regulation (EC) No 852/2004 Annex II Chapter V para 1(a)
11. Dirty and greasy extract canopy and filters
Immediate
The extract canopy and filters in the kitchen were in a dirty and greasy
condition. They must be thoroughly cleaned and maintained in a clean
condition.
Regulation (EC) No 852/2004 Annex II Chapter I Para 1
In addition to the above, please provide me with any available
documentation confirming the nature and date of any cleaning undertaken to
the extract ductwork e.g. to meet the TR19 standards.
12. Dirty fridge door seals
Immediate
The door seals of the refrigerators and freezers are dirty. Clean or renew
the door seals as appropriate.
Regulation (EC) No 852/2004 Annex II Chapter V Para 1(a)
Confidence in management/control procedures; (how you manage
food safety, previous compliance history and what records you keep to
make sure food is safe using a system like Safer Food Better Business
13. Registration of Food Business
Immediate
At the time of inspection, you confirmed that you had been trading for
approximately 4 weeks and that the new Food Business Operator (FBO), Mr
Muhammed Ozmicco, has yet to register as a food business.
FBOs are required to register the business with the local authority (the
Council) in whose area the business is located. In your case, this is
Tendring District Council.
Please register the business as a matter of urgency fol owing the below link:
https://www.tendringdc.gov.uk/business/licensing-legislation/food/register-
food-premises
Regulation (EC) No 852/2004 Chapter II Article 6(2)
Food Safety Management
3 months
As stated above, there is no effective food safety management system in
place and you were unable to demonstrate that hazards to food safety have
been ful y identified and how they are effectively control ed i.e. prevented,
eliminated or reduced to acceptable levels.
Put in place, implement and maintain a permanent procedure or procedures
based on HACCP principles. To meet this requirement, you may wish to
use the Food Standards Agency’s food safety management pack for smal
food retailers. This is cal ed Safer Food, Better Business for Retailers and
can be accessed free of charge online here:
https://www.food.gov.uk/business-guidance/safer-food-better-business-for-
retailers
Regulation (EC) 852/2004 Hygiene of Foodstuffs, Article 5, Paragraphs 1
and 2
14. Training in the application of HACCP principles
3 months
The requirements of the hygiene regulations say that those responsible for
the development and maintenance of the food safety management system in
your business should have received adequate training in the application of
HACCP principles.
If your food safety management system is working and maintained
adequately, this would show that the relevant training requirement had been
satisfied. If on the other hand there are remaining problems, and on my next
visit the matters outlined in this letter have not been properly addressed,
then some further training may be necessary.
Regulation (EC) No 852/2004 Annex II Chapter XII para 2
15. Food hygiene training
3 months
It was apparent during my inspection that the level of food hygiene
awareness amongst your staff was inadequate.
You must ensure that al food handlers engaged in your food business are
supervised, instructed and/or trained in food hygiene matters as necessary,
bearing in mind the type of work which they do. Evidence of staff training
shal be provided upon request.
In view of the above, al food handlers are required to undertake Level 2
Food Hygiene / Safety training for caterers.
Regulation (EC) No 852/2004 Annex II Chapter XII para 1
Schedule B: Recommendations
No. Compliance with food hygiene and safety procedures; (how hygienically the food
is handled, how it is prepared, cooked, cooled, stored and what measures are
taken to prevent food being contaminated)
16. Cover food
At the time of inspection, seasoned flour coatings were left in uncovered bowls on top of
the defective fish fridge. Al food should be kept covered when stored to prevent any
possible risk of contamination. Food should be properly wrapped or stored in clean,
lidded, washable containers.
17. Stock control for raw foods
There was no stock control system in operation at the premises for raw foods e.g.
chicken breasts. I recommend you introduce a system of date coding to ensure stock is
rotated and used on a first in / first out basis.
18. Labelling of food decanted into containers
At the time of inspection, it was evident that the label ing on the container did not reflect
the actual contents and that containers are being reused e.g. a container label ed
‘Chinese Curry Sauce’ contained raw chicken breasts.
When decanting food into reused containers, please ensure the containers are
thoroughly cleaned and disinfected prior to use and are then label ed with the name of
the food e.g. raw chicken breasts, and the minimum durability of the food i.e. the use-by
or best before date, from the original food packaging.
19. Use of probe thermometers
It is recommended that high risk foods e.g. sausages and meat pies, requiring cooking
through to the centre should be probed on an occasional basis where standard recipes
and quantities are used. For new or changed recipes it is suggested that initial y one
item from each batch is probed. However, in al cases 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.
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 –1C to +1C, and pure boiling water should measure between 99C and
101C. If your thermometer appears not to be working correctly it should be replaced or
sent for service. For further advice refer to the manufacturer’s instructions.
Compliance with structural requirements; (the conditions of the structure of the
premises including cleanliness, layout, lighting, ventilation, equipment and other
facilities)
20. Plus Zap insect killer – cleaning and maintenance
The electric insect kil er in the food preparation area was ful of dead insects. I
recommend it is cleaned and maintained in good working order.
21. Independent thermometers in fridges, chilled displays and freezers
I recommend you provide a thermometer in al chil ed and frozen storage units and
regularly check the temperatures remain at or below 8°C for chil ed foods and around -
18°C for frozen foods.
Confidence in management/control procedures; (how you manage food safety,
previous compliance history and what records you keep to make sure food is
safe using a system like Safer Food Better Business
22. Food safety management system
Once available, I recommend you keep an up-to-date version of your food safety
management system and associated record keeping in a readily identifiable file, so that
staff can access and refer to it as and when necessary.
23. Food allergy and intolerance training
I recommend that al food handlers complete the Food Standards Agency Food Al ergy
and Intolerance Training that can be accessed free of charge here:
https://al ergytraining.food.gov.uk/
24. UK Hospitality – Industry Guide to Good Hygiene Practice Catering Guide
If you are not already familiar with it, and to assist you in achieving ful compliance with
food hygiene law and an improved Food Hygiene Rating Scheme score, I recommend
you download a copy of UK Hospitality’s Industry Guide to Good Hygiene Practice
Catering Guide - https://www.ukhospitality.org.uk/guidance/industry-guide-to-good-
hygiene-practice/
