Food safety inspection reports

Stuart Harrsion made this Freedom of Information request to North Warwickshire Borough Council

This request has been closed to new correspondence from the public body. Contact us if you think it ought be re-opened.

The request was successful.

Stuart Harrsion

Dear North Warwickshire Borough Council,

Can you please provide me with the full food safety inspection reports issued to premises in the North Warwickshire area listed at http://ratings.food.gov.uk.

Please note, I am looking for the full inspection reports, not just the ratings already listed on the food ratings website.

Yours faithfully,

Stuart Harrison

Whiles, Stephen, North Warwickshire Borough Council

Dear Sir

Further to your recent request, I am unable to supply the information that
you require electronically and I would be grateful if you could supply an
address to which it can be sent.

Regards

Stephen Whiles

Environmental Health Manager

North Warwickshire Borough Council

South Street

Atherstone

Warwickshire CV9 1DE

Tel 01827 719326

Fax 0870 400 1858

[1]www.northwarks.gov.uk

show quoted sections

Stuart Harrsion

Hi Stephen,

Thanks for your response, Is there any chance I can get scanned copies, rather than paper?

Yours sincerely,

Stuart Harrsion

Whiles, Stephen, North Warwickshire Borough Council

I am out of the office until 08/08/11.
If your message is a request for information under the Freedom of
Information Act,please re-send your message to
<[1]mailto:[email address]>

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Stuart Harrsion

Dear North Warwickshire Borough Council,

I received a response to this FOI request, but the person who I was dealing with (Stephen Whiles) is on leave until the 8th August. He offered to send printed copies of the information I requested by post, but I was wondering if I could get scanned copies instead?

Look forward to hearing from you.

Yours faithfully,

Stuart Harrsion

FOI_Requests, North Warwickshire Borough Council

Dear Stuart, Steve has put in place arrangements for the information to
be collated and scanned as necessary. However this will take sometime
and isn't straightforward. The information should be complied by the
deadline of the 17th August all being well. Yours sincerely Robert Beggs

show quoted sections

Stuart Harrsion

Hi Robert,

Great stuff, thanks for your help.

Yours sincerely,

Stuart Harrsion

Whiles, Stephen, North Warwickshire Borough Council

Dear Sir

Further to our earlier emails, I am pleased to say that I can now send you
the information you require electronically.

You will receive a series of emails containing the inspection reports. For
a small number of premises no report was issued as they complied fully
with the legislation, these will be those that a achieved a rating of 5.

"If you have any complaints about the information supplied, you should
write to;

The Policy Support Manager

North Warwickshire Borough Council

The Council House

South Street

Atherstone

Warwickshire

CV9 1BD

If that fails to resolve the matter to your complete satisfaction, you
have the right to apply to the Information Commissioner for a decision

Stephen Whiles

Environmental Health Manager

North Warwickshire Borough Council

South Street

Atherstone

Warwickshire CV9 1DE

Tel 01827 719326

Fax 0870 400 1858

[1]www.northwarks.gov.uk

show quoted sections

Dear Stephen,

Excellent, thanks for all your help so far.

Yours sincerely,

Stuart Harrsion

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mr Trevor Scott Warwickshire

Head Teacher CV9 1DE

Arc School

Ansley Lane Switchboard : (01827) 715341

Ansley Fax : 0870 4001858

Nuneaton E Mail : [email address]

CV10 9ND Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012224

Date : 17 June 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Arc School, Ansley Lane, Ansley, Nuneaton, CV10 9ND

I refer to my inspection of the above premises on 17 June 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *Ensure that you have effective labelling procedures in place to
control how long food is kept. It is important that all food is
labelled throughout to show when it has been prepared, when it has
been cooked, when it has been frozen, when it has been opened, when it
has been defrosted, when it should be used by etc so there can be no
confusion. When applying a shelf life ensure that the manufacturer's
instructions are followed. For example cooked meats have to be used
within 2 days of opening. At the time of inspection there were packs
of cooked meats which were part used and had no date of opening, there
was a pack of Quorn in the freezer with a `use by date 8 April' and no
date of freezing. Day dot labels were available but were not being
used. When using day dots you should also write the date to avoid
confusion.

Structural Requirements

2. *Ensure that cleaning materials are used in accordance with their
instructions, particularly with regard to dilution and whether or not
they need to be left on for a period of time or wiped off with a clean
damp cloth etc.,etc. Further information on cleaning is given in the
enclosed factsheet entitled `E. coli O157 an invisible threat to your
business'

Management/Control Procedures

3. *You must put in place food safety management procedures and keep up to
date records relating to your procedures. These procedures must then be
reviewed whenever you make any changes to the business e.g. new menu
items, new procedures, new suppliers. Using the Safer Food Better
Business system is one way of meeting this requirement and you already
have a pack. However the safe methods have not been completed and the
diary has not been filled in consistently (there were gaps and the last
entry was May 16^th 2011).

You should ensure that you follow the instructions with the pack and
complete all relevant sections. You must also keep relevant daily records
including completing the daily diary You should ensure that your written
procedures truly reflect what happens in your business. For example if one
of your prove it methods is `to cook to 85^oC' then you should have this
written down as part of your safe methods. It will also be necessary for
the Agency chef to follow your procedures and fill in the daily diary when
covering for sickness absence holidays etc.

.

4. *I understand that you are checking your temperature probe but not
keeping a record of this. You should write in your diary each time you
carry out the check so that you have a permanent record.

I trust that these matters will receive your earliest attention. Please
complete and return the enclosed reply card when you have attended to
these matters as notification that your premises now comply. This should
take no more than four weeks.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Finally, I have made a note on the premises file that future inspections
will be made by appointment.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Simon & Mr Stephen
Rowley CV9 1DE

C H Rowley

Glenside Switchboard : (01827) 715341

Ansley Lane Fax : 0870 4001858

Arley E Mail :
[email address]
CV7 8FU
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Jo Phipps

Direct Dial : 01827 719304

Your ref :

Our ref : 012096

Date : 29 March 2011

Dear Messrs Rowley,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

C H Rowley, Glenside, Ansley Lane, Arley, Warks, CV7 8FU

I refer to my inspection of the above premises on 29 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1. *There were open windows in the wash up area and cooking room with no
fly screens. Provide fly screens at the openable windows.

2. *Provide door chains at times when doors are left open to prevent the
entry of flies. Door chains should be cleaned at regular intervals.

3. *At the time of the inspection the sanitary accommodation was dirty.
Thoroughly clean the toilet area, including the floor, walls, the
toilet and wash hand basin and maintain in a clean condition at all
times.

4. *There were no paper towels at the wash hand basin in the toilet.
Provide a constant supply of paper towels.

5. *Thoroughly clean the cooked meat vacuum packer inside and out,
including the lid and seals and maintain in a clean condition at all
times.

Cont/d.

- 2 -

6. *We discussed using the till and card machine key pad when both raw
and cooked meat has been served. In order to reduce the risk of cross
contamination provide a suitable sanitiser and clean cloth or wipes to
clean the keypads. This should be carried out at regular intervals
throughout the day between customers.

7. *The ceiling in the baking room was dirty. Thoroughly clean the
ceiling and maintain in a clean condition at all times.

8. *The floor, doors inside and out and the shelving in the back room
were dirty. Thoroughly clean and maintain in a clean condition at all
times.

9. *The door and frame of the walk in chiller was rusty. Repaint the
rusty areas to provide a clean, easily cleanable surface.

10. *The wall in the raw meat cutting room has areas of damage. Make good
the damaged areas and redecorate.

11. *The grilles in the floor drains were plastic and broken. Replace the
broken drains grilles, ideally with metal ones to prevent them
breaking.

12. *Repair the damaged skirting in the central lobby.

13. *The yard brush was dirty. Thoroughly clean or replace the yard brush
and ensure it is maintained in a clean condition, as it is difficult
to make a thorough job of the cleaning with dirty equipment.

14. *The probe was dirty. Thoroughly clean the probe and maintain in a
clean condition at all times. There were probe wipes available for
use.

15. The slicing machine looked clean at the time of the inspection, but
there was a slightly high reading using the Biotrace equipment. You
should ensure that the slicer is cleaned and sanitised more often.

16. At the time of the inspection we discussed overalls soiled by raw
meat. Ensure that soiled clothing is changed before entering the high
risk areas.

Management/Control Procedures

17. *Your HACCP system was written 11 years ago and has not been reviewed
and parts of it are not clear to read. By reviewing your HACCP system
you will be able to ensure that relevant hazards and any associated
checks and procedures in your business are documented to make certain
the food you produce is safe.

18. As part of your HACCP system I strongly recommend that you produce a
cleaning schedule on a rolling programme, informing staff of what
needs to be cleaned, with what chemicals and how often. I would also
suggest that staff sign to say they have cleaned a certain area of
piece of equipment. Management can then check to ensure it has been
carried out correctly. This way, items and areas will not be missed
and will be maintained in a clean condition. For you help, guidance
and information enclosed is a CD with blank templates for a HACCP
plan, cleaning schedules etc. Also enclosed is a paper example of how
it should be completed.

Cont/d.

- 3 -

Also enclosed for your information is a leaflet on E.coli 0157.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in 6 weeks' time to ensure that all
cleaning and maintenance works have been completed. Then, a further visit
in 3 months' time will be made to ensure the HACCP documents have been
reviewed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Jo Phipps

Senior Environmental Health Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Miss Sandra Russell
CV9 1DE
Warwickshire County
Caterers

P O Box 5 Switchboard : (01827) 715341

Shire Hall Fax : 0870 4001858

Warwick E Mail :
[email address]
CV34 4RS
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 011997

Date : 7 February 2011

Dear Miss Russell,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Herbert Fowler Middle School, Ansley Lane, Arley, Nuneaton, CV7 8NU

I refer to my inspection of the above premises on 7 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1*The fan has been removed from the housing in the kitchen, this MUST be
replaced as soon as possible, all food preparation and storage areas MUST
have adequate ventilation .This is to reduce high humidity, room
temperatures, food odours and airborne particles. The housing is also very
dirty, clean prior to replacing the fan and maintain in a clean condition.

2* Repair the damaged insulation around the sterilising unit.

3* Repair the peeling paintwork around the pipes leading to the wash hand
basin. Re-decorate and leave in a sound easy to clean condition.

4* There is peeling paintwork and plastic sheeting on the wall adjacent to
the pot wash sink, repair or renew and leave in a sound easy to clean
condition.

5* The shelving under the pot wash sink is rusty, repair/renew to allow it
to be thoroughly cleaned.

I trust that these matters will receive your earliest attention. When the
works have been completed please return the enclosed blue card, it is
envisaged it will take no longer two months.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Ms Sharon Patrick

Technical Officer

Environmental Health.

A copy of this letter is also being sent to:

Mrs Linda Weyman, Headteacher.

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr Anthony Gerrard CV9 1DE

20 Caldeford Avenue

Monkspath Switchboard : (01827) 715341

Solihull Fax :

B90 4UD E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012148

Date : 11 May 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Steak Bar, Furnace End Car Boot Sale, Springfield Farm, Ansley,
Nuneaton, Warwickshire, CV10 0QU

I refer to my inspection of the above premises on 8 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. At the time of the inspection ready to eat foods were being stored
amongst raw meat in the fridge as there were no shelves in the fridge to
provide separation between raw and ready to eat foods.

You must provide shelves in the fridge to ensure that all raw foods are
kept totally separate from ready to eat foods to prevent risk of cross
contamination, or alternatively replace the fridge or provide a separate
unit for the storage of ready to eat foods.

This matter was also brought to your attention in my last letter dated
29^th April 2009 when it was understood that this fridge was to be
replaced.

2*. The boiler to the wash basin was not working and staff were having to
use hot water from the urn and mix it with cold water from a large storage
container. This is not an effective hand washing system. If you want to
use hot water from the urn then the urn must be placed next to the sink
unit in order for hot water to come out of the tap on the urn straight
into the basin, you should also provide a cold water storage container
with a tap on so that cold water can be easily mixed with the hot water to
enable adequate hand washing. Or alternatively mend the boiler.

3*. Thoroughly clean the temperature probe and ensure that daily checks
of the fridge are carried out to ensure that all chilled foods are being
maintained at a temperature of 8^0 centigrade or colder - preferably 5^0
centigrade

Structural Requirements

4*. Thoroughly clean inside the fridge paying particular attention to the
shelf runners, remove all rust from the bottom edge of the fridge and
treat to provide a smooth cleanable surface.

Management/Control Procedures

5*. At the time of the visit there was no written food safety system on
the unit and staff seemed to be unaware of one at all. Under the above
regulations all food businesses must have a written food safety system,
this was also brought to your attention in my last letter to you dated
29^th April 2009.

You must now as a matter of urgency ensure that there is a written food
safety system on the unit at all times and that daily checks and records
are maintained. This can be in the form of the safer food better business
pack, to obtain a pack contact The Food Standards Agency on 0845 606 0667.

Once completed your food safety system should be kept up to date, be kept
on the food trailer at all times and always be available for inspection.

5*. You must ensure that there is always at least one person on the unit
with up to date formal food hygiene training to be able to supervise and
instruct any members of staff that do not have training.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in 2 months to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

John and Carol O'Sullivan CV9 1DE

Cow Lees Care Home

Astley Lane Switchboard : (01827) 715341

Bedworth Fax :

Warwickshire E Mail :
[email address]
CV12 0NF
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012229

Date : 23 June 2011

Dear Sir and Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Cow Lees Care Home, Astley Lane, Bedworth, Warwickshire, CV12 0NF

I refer to my inspection of the above premises on 22 June 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. It was noted that a whole chicken with a use by date of 18 Jun was
stored in the bottom of the refrigerator. From discussion it was
established that this had been previously frozen and was defrosting for
use.

It is not good practice to freeze foods with a use by date. This is
because the appropriate shelf life of the product may become unclear,
especially if after defrosting the product becomes confused with similar
items that have not been frozen. However if you wish to continue with
this practice you should;

- ensure the product has an adequate shelf life when frozen
e.g. by freezing on the day of purchase;

- ensure that the food is never frozen after the use by date
has expired;

- label the product with a date of freezing and defrosting; and

- ensure use as soon as possible after defrosting in accordance
with any period recommended by the manufacturer.

2*. Ensure that all chilled foods are maintained at a temperature of 8^0
centigrade or colder, preferably 5^0 centigrade. At the time of the
inspection the temperature in the top part of fridge no 5 was reading 14^0
centigrade, the temperature in the rest of the unit was below 8^0
centigrade, however you must ensure the temperature throughout the unit is
maintained at 8 centigrade or colder.

Structural Requirements

3*. Remove all flaking paint from the wall by the fridge and under the
sink unit in the potato room and the ceiling area by the window in the
potato room and redecorate.

4*. Replace the broken tile by the side of the sink unit in the potato
room.

5*. Clean the wall around the door into the kitchen, remove any flaking
paint and redecorate.

6*. Repair any damage to the door into the kitchen and redecorate.

As your premise has been awarded a score of 5 you are eligible to apply
for the Heartbeat Award. Please find enclosed information about the
Award. If you wish to apply for a Heartbeat Award please contact me on
the above telephone number to request an application form.

I trust that these matters will receive your earliest attention. Once the
above matters have been completed please complete and return the enclosed
blue reply card in the envelope provided. It is envisaged that this will
be no longer than 1 month.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Peter Smith
CV9 1DE
Warton Club Ltd

22 Austrey Road
Switchboard : (01827) 715341
Warton
Fax : 0870 4001858
Polesworth
E Mail : [email address]
B79 0HW
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012046

Date : 11 March 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Warton Working Mens Club, 22 Austrey Road, Warton, Tamworth, B79 0HW

I refer to my inspection of the above premises on 11 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *Ensure that the temperature of the fridge, where baguettes are stored
over the weekend, is monitored as they require a storage temperature
of 5 degrees C or less and keep a suitable written record.
2. You may copy the enclosed check sheet to keep a record of your
temperature monitoring.
3. The paper towel dispensers in the kitchen were both empty and there
was a fabric towel. It is not good practice to use a fabric towel for
hand drying where the same part can be used more than once. Paper
towels should be provided and checking that paper towels are available
should be one of the opening and closing checks as detailed in your
safer food better business pack.

Structural Requirements

4. *Repair the leak to the waste pipe in the bar servery and remove the
bowl of dirty water.
5. *Clean the door rebate to the glass wash machine.

Continued....

6. *Clean the floor at the side of the glass wash machine.
7. *Clean the coolers in the function room bar servery.
8. *Clean the shelving in the function room bar servery.
9. *Clean the Searle refrigeration unit in the cellar. The underside is
particularly dirty.
10. *Clean the sink in the cellar.
11. *Remove all flaking paintwork from the cellar walls and redecorate the
affected areas.
12. *Thoroughly clean the bottle store including ceiling, walls, windows,
drain and redecorate where necessary.
13. *Remove the container of insecticide from the bottle store. Poisons
must not be stored in a food room.
14. *The kitchen must be left in a clean condition at the end of food
preparation.
15. *In Particular:

o Thoroughly clean the kitchen floor.
o Clean all cooking equipment including microwave oven.
o Clean the can opener and maintain in a clean condition.
o Thoroughly clean the kitchen wash basin including the taps.
o Clean the door rebate to the dish wash machine.
o Thoroughly clean the sink.
o Clean the chopping boards and replace any that are badly scored
and can no longer be effectively cleaned.

Management/Control Procedures

16. *As the person catering at functions has not made contact I could not
ascertain if a food safety management system has been maintained in
the kitchen. There were no written records available. You must ensure
that the safer food better business pack supplied on a previous
inspection is followed, that the diary is kept up to date and that
such records are available during future inspections.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in two months' time to ensure that
all works have been completed.

In the meantime, if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

A report of inspection is enclosed.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

A copy of this letter is also being sent to:

The Secretary, Warton Club Ltd

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey   BA (Hons)  Dip LG  Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mrs Gui Chan Warwickshire
Feng
CV9 1DE
Mee Fong

72 Bardon
View Road Switchboard   : (01827) 715341

Dordon, Fax                : 0870 4001858
Tamworth
E Mail            :
Staffordshire [email address]

B78 1QB Website         : www.northwarks.gov.uk

This matter is being dealt with by

                    
: Mrs Jo Phipps

Direct Dial      : 01827 719304

Your ref          :

Our ref           : 012055

Date              : 16 March 2011

            

Dear Mrs Feng,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Mee Fong, 72 Bardon View Road, Dordon, Tamworth, Staffordshire. B78 1QB.

I refer to my inspection of the above premises on 16 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations.  On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. 
Those items not marked are recommendations of good practice.  Please
note the items in this letter only relate to what was seen on inspection
on this occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme.  The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *At the time of the inspection you had a large container of rice which
had been cooked that day.  When I checked the temperature it was
30^0C.  Leaving food at this temperature for long periods of time
will allow bacteria to multiply.  As I explained rice can contain
spores which produce a toxin from a type of harmful bacteria.  Once
the rice is cooked and then left at room temperature, the bacteria can
start to grow again from the spores and may produce a toxin (poison)
that cause food poisoning.  Reheating the rice to a high
temperature will kill the bacteria but does not kill the toxin. 
Once the rice is cooked if it is not being used immediately you must
chill it down as quickly as possible.  This can be done by dividing
it into smaller portions, spreading it out on a shallow tray, or
putting a container of hot rice into a larger container of cold water
or ice.  Enclosed is the sheet on handling rice from the `Safer
Food Better Business' folder for your information.

2. *Raw meat was being stored above cooked ready to eat foods in the
fridge.  Ensure that all raw meat in shored in a suitable lidded
container or covered over on the bottom shelf of the fridge so that if
it spills it does not contaminate ready to eat food.

Cont/d.

- 2 -

3. *There was some food in the fridge and the freezer that was not
covered.  Ensure that all food is covered in both the fridge and
the freezer.  This will help prevent the risk of any cross
contamination.

4. The temperature readout on the freezer was not accurate and it was
reading .6^0C.  When I measured it with my thermometer the
temperature was -22^0C.  I recommend that you purchase another
thermometer to put in the freezer.  Details of where to get one
were left with you and they cost around £1.20.  You are reminded
that the temperature of the freezer must be minus 18^0C or colder
-19^0C, -20^0C and the temperature of the fridge must be below 8^0C
(preferably between 2^0C and 5^0C).

Structural Requirements

5. *More attention must be given the to regular and thorough cleaning of
handles, controls, taps, and switches throughout, as these are parts
which food workers hands are frequently touching. 

6. *Thoroughly clean the greasy/dirty floor underneath equipment and at
floor/wall junctions and maintain in a clean condition at all times.

7. *Thoroughly clean the dirty fly screen, windows and window frames and
maintain in a clean condition at all times.

8. *Remove the cardboard from all shelves as this is unable to be kept
clean.  Thoroughly clean all shelves and maintain in a clean
condition.  If you do decide to put aluminium foil on the shelves,
it must be kept clean and changed regularly.

9. *Thoroughly clean all greasy and dirty areas in the kitchen and
maintain in a clean condition at all times.

10. You stated that you use Deepio to clean the floor but you also mix in
the bucket some bleach and disinfectant at the same time.  You must
ensure that you do not mix cleaning materials as this can be very
dangerous if there is a reaction between the mixtures of
chemicals.  You should clean the floor with Deepio and then use a
disinfectant afterwards.

Management/Control Procedures

11. The `Safer Food Better Business' folder was on site and had been
completed up until the day before this inspection.  We discussed
the opening and closing checks and the recording of your fridge and
freezer temperatures.  I recommend that you record the temperatures
of the fridge and freezer in this folder.  Enclosed is an example
of how you could do this.

12. *You also stated that you will be going on holiday soon.  You must
ensure that you have trained all staff to carry out the safe running
of the business whilst you are away.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety.  A
further inspection will be carried out in 4 weeks' time to ensure that all
works have been completed.

Cont/d.

- 3 -

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Jo Phipps

Senior Environmental Health Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mr Abul Kasmin Warwickshire

Yum Yum Balti CV9 1DE

78 Bardon View Road

Dordon Switchboard : (01827) 715341

Tamworth Fax : 0870 4001858

Staffordshire E Mail : [email address]

B78 1QB Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Jo Phipps

Direct Dial : 01827 719304

Your ref :

Our ref : 012275

Date : 19 July 2011

Dear Mr Kasmin,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Yum Yum Balti, 78 Bardon View Road, Dordon, Tamworth, Staffordshire, B78
1QB

I refer to my inspection of the above premises on 19 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *There were no means of drying hands after washing. Provide a
constant supply of paper towels. You are recommended to provide a
wall dispenser for the paper towels.

2. *As a result of the above point you are reminded that regular hand
washing is important for personal cleanliness. All staff must be
reminded of the need for this:-

o Prior to starting work or returning to work.
o After using the toilet
o After handling rubbish
o After smoking
o After taking a break
o After handling raw food

Cont/d.

- 2 -

3. *Chefs protective clothing was dirty despite just starting work.
Clean clothing must be provided as often as is necessary.

4. *Kitchen cloths were filthy. Clean cloths must be provided every
day. Dirty cloths should be taken home and washed in the washing
machine on a very hot cycle. You should provide enough cloths to
carry out this process.

5. *There were rotten potatoes and a decomposing lettuce on the
premises. Food quality must be checked either at the end or beginning
of service. (These are the daily checks you are signing to say you
have carried out in the `safer food better business folder'.)

Structural Requirements

6. *The kitchen and wash up room were dirty and greasy. Thoroughly clean
the whole kitchen. This should include floors, paying particular
attention to underneath equipment, walls, ceiling, all equipment
inside and out including doors, runners and wheels to the cabinets and
maintain in a clean condition at all times.

7. *There was a spillage of sugar which had not been cleaned up. Clean
up all spillages as soon as possible after they happen.

8. *Repair and redecorate the defective area to the ceiling. It is
understood that the landlord is planning to carry out this repair
work.

9. You are advised to remove any items not required for the business as
they hinder the cleaning process.

10. *Clean and redecorate the walls in the wash up room. The cladding on
parts of the wall had rough open edges which cannot be kept clean.
Ensure all surfaces are in a smooth even condition.

11. *More attention must be given to the regular and thorough cleaning of
handles, controls, taps and switches throughout, as these are parts
which food workers hands are frequently touching.

12. You should review the cleaning chemicals that you use. You should
look at providing a suitable degreaser for the equipment and surfaces.

Management/Control Procedures

13. *Opening and closing checks as listed in the `Safer Food, Better
Business' were not being carried out, despite the folder being
completed to say that they have been.

The opening and closing checks must be carried out before the folder is
completed, signing the folder without carrying out the checks is
meaningless. It is vital you review the requirements of the opening and
closing checks. Staff must be fully trained in these procedures.

14. *As part of your food safety management a suitable cleaning schedule
should be devised and implemented at the premises. An effective
cleaning schedule should be implemented to identify:

o What needs to be cleaned.
o How often it needs to be done.
o The cleaning method and chemicals to be used.
Cont/d.

- 3 -

o The method (including details and strip down and re-assembly of the
equipment).
o Who is allocated the job and the standard expected.

An example of this can be found in the `Safer Food, Better
Business' folder.

15 *Staff were using a flimsy plastic stool to reach the
packaging from a high shelf and is not a safe piece of equipment. Provide
a suitable step ladder to reach items from the high shelving.

It was disappointing to note that standards of cleaning were poor. You
should instruct staff that cleaning is an essential part of their duties
and should be carried out daily to maintain high standards. I got the
impression that none of the staff were keen on cleaning. If on the next
inspection standards have not improved the Council may take formal action.

A health and safety questionnaire was left with you to complete and return
in the envelope provided. Whilst at the premises I recommend that in view
of the recent accident to your member of staff you keep the fire
extinguisher in the kitchen in case it is required and I also recommend
that you provide a fire blanket which should be fitted in a suitable
position for the cooking ranges.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 8 weeks' time to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Jo Phipps

Senior Environmental Health Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mrs Julie Newman
CV9 1DE
The Beehive

Beehive Lane
Switchboard : (01827) 715341
Curdworth, Sutton
Coldfield Fax :

West Midlands E Mail :
[email address]
B76 9HG
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012091

Date : 29 March 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Beehive, Beehive Lane, Curdworth, Sutton Coldfield, West Midlands, B76
9HG

I refer to my inspection of the above premises on 29 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. Ensure that all chilled foods are maintained at a temperature of 8^0
centigrade or colder - preferably 5^0 centigrade. At the time of the
inspection the temperature in the under counter fridges ranged between
10^0 centigrade and 12^0 centigrade.

2*. Some bags of Carbonara sauce and cooked rice were noted in the
freezer with no label or date on them as to when they had been cooked or
when they should be used by. You must ensure that all foods are labelled
and dated to ensure adequate stock rotation. Also discussed at the time
of the inspection was actually writing dates on your day dot labels to
avoid any confusion over when foods should be used by.

3*. Ensure that your temperature probe is thoroughly cleaned and
disinfected between each use, at the time of the inspection the probe was
dirty and the probe wipes were dry and could not be used.

4. You should carry out quality checks on all stock deliveries to ensure
that there is an adequate shelf life on the products and in the case of
chilled and frozen foods to ensure that all products are received at the
correct temperature.

5*. Cease the practice of storing stock directly on the floor. For
example at the time of the inspection there was a bottle of tonic water
which had fallen into an open slimy drain in the cellar; in the bottle
store bottles of tonic were stored directly on the floor alongside beer
line cleaner and packets of twiglets were also stored on the floor.

6*. Remove all out of date stock in the bottle store, eg Fruit juice Best
before April2010.

7*. Cease the practice of storing bottles of wine in stagnant melted ice
water.

Structural Requirements

Kitchen

8*. Defrost and clean freezer number 10 and maintain in a frost free and
clean condition at all times.

9*. Replace the badly scored chopping boards which can no longer be
effectively cleaned.

10*. Thoroughly clean the ceiling panels to the microwaves and maintain
in a clean condition at all times.

11*. Clean inside the under counter fridges and the door seals and
maintain in a clean condition.

12*. Repair the floor covering where it is coming away from the walls and
steps and lifting in several areas ensure all joins and edges are
effectively sealed to enable thorough cleaning and disinfection to be
carried out.

13*. Clean the front and sides of the fryer units where grease had
accumulated.

14*. Clean the greasy ceiling vents in front of the extraction canopy and
maintain in a clean condition.

15*. Replace the missing ceiling panel by the extraction canopy.

16*. Thoroughly clean and redecorate all woodwork in particular the back
door and door frame.

17*. Thoroughly clean inside the dishwasher and the dirty dishwasher
trays and maintain in a clean condition at all times, if the trays cannot
be effectively cleaned then they should be replaced.

18*. Clean the pipe work at the side of the dishwasher and maintain in a
clean condition.

19*. Seal the gap at the rear of the wash basin using a suitable
waterproof mastic.

20*. Thoroughly clean the shelves above the wash basin.

21*. Fill all holes in the wall tiles and replace any damaged wall tiles
to provide smooth cleanable surfaces.

22*. Clean the grouting to the wall tiles at the rear of the dishwasher
and sink unit and maintain in a clean condition.

23*. Defrost the chest freezer and clean the lid rebates and maintain in
a frost free and clean condition.

24*. Repair the broken lid hinge to the chest freezer.

25*. Replace the missing handles to the chest freezer.

Coffee Preparation Area

26*. Clean all shelving and maintain in a clean condition.

Bars

27*. Clean all shelving throughout the bars and back bar fittings
especially around the beer coolers and maintain in a clean condition.

28*. Clean and redecorate all dirty and damaged paintwork to walls.

29*. Re varnish the top of the back bar fitting where the varnish has
worn.

Glass Wash up

30*. Thoroughly clean the floor particularly under and around equipment
and maintain in a clean condition.

31*. Repair the floor covering where it has come apart at the seams.

32*. Remove all items not associated with the food business.

33*. Ensure that the scoop to the ice machine is cleaned regularly. You
should not store glass jugs, bottles on top of the ice machine in case of
breakage leading to possible contamination of the ice.

Cellar

34*. Thoroughly clean the cellar and remove all rubbish, empty boxes and
old stock etc and maintain in a clean and tidy condition.

35*. Repair the broken concrete to the drain gulley where water is
collecting.

36*. Clean all shelving, cooling equipment and the sink.

Bottle Store

37*. Thoroughly clean the bottle store including the floor, walls and
shelving.

38*. Cover all open drains including those in the cellar, bottle store
and in the yard outside. It was noted that this has also been brought to
your attention by your Pest control contractor.

Yard

39*. Thoroughly clean the yard and maintain in a clean condition ensuring
that there are no food spillages, cigarette ends, stagnant water etc.
Persons smoking outside should be instructed to use a suitable receptacle
for the cigarette ends and to not throw them on the floor.

40*. Remove all rubbish, oil drums, baskets etc to aid cleaning and pest
control. Oil awaiting collection should be stored in closed containers
and removed regularly.

Management/Control Procedures

41*. It was noted that you have a HACCP system from Mitchells and
Butlers, however all the records had ceased on 6/2/11. It is imperative
that your HACCP system is followed at all times, that all necessary daily
checks are carried out and that records are completed and kept up to
date. All food handlers should be aware of the system, the procedures
that you follow and should be trained and instructed in the completion of
daily checks and records.

I was concerned with the conditions found at the premises at the time of
the inspection and all the above matters must now receive your immediate
attention.

Please note that it is not this Councils responsibility to provide you
with a schedule of works at regular intervals, but your responsibility, as
the person running the business, to ensure that the premises comply with
the legal standard at all times. This includes the requirement for the
premises to be kept clean and maintained in good repair and condition.

If similar conditions are found on the next inspection then evidence will
be taken in order for formal action to commence.

A further inspection will be carried out in 2 months to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

``

Steve Maxey   BA (Hons)  Dip LG  Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mrs M Hart
CV9 1DE
Sinatra's

10
Birmingham Switchboard   : (01827) 715341
Road
Fax                : 0870 4001858
Coleshill
E Mail            :
Birmingham [email address]

B46 1AA Website         : www.northwarks.gov.uk

This matter is being dealt with by

                    
: Mrs Jo Phipps

Direct Dial      : 01827 719304

Your ref          :

Our ref           : 012199

Date              : 2 June 2011

            

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Sinatra's. 10 Birmingham Road, Coleshill, Birmingham, B46 1AA.

I refer to my inspection of the above premises on 1 June 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations.  On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. 
Those items not marked are recommendations of good practice.  Please
note the items in this letter only relate to what was seen on inspection
on this occasion.

Food Hygiene and Safety Procedures

1. *There was a very haphazard labelling system.  Old labels for
scallops and prawns were still on a container which contained sugars
and biscuits.  Labels were on meat that was past their `use by'
date in the under counter chiller.  There was a Tiramisu which had
been half consumed which was 12 days past the manufacturers `use by'
date.  Food sold beyond its `use by' date may be of poor quality or
unfit.  It is an offence to sell or expose for sale food with an
expired `use by' date.   You must check your stock daily and
dispose of any out of date food.  Provide a labelling system so
that once a product has been opened it is used within the
manufacturers guidelines. Enclosed are examples of labels which you
could adopt.

2. *There was a dish of berries in a bowl which was unlabelled and staff
were unable to say how long they had been there and there was a punnet
of mixed berries which were covered on mould.  Devise a suitable
date coding system to ensure stock is rotated and not used beyond it's
shelf life.  See enclosed sample labels.

3. *There were prepared burgers in the chiller where the meat had gone
brown and discoloured. The labelling system will ensure proper stock
rotation can be carried out.

4. *Many items of food in the fridges and some dry goods in containers
was not adequately covered.  During storage all food must be kept
properly wrapped or stored in clean, lidded, washable containers to
prevent any possible risk of contamination.

 Cont/d.

- 2 -

5. *There were a number of packets of rotten and spoiled herbs on the
shelf.  You must ensure that food is checked on a daily basis that
it is adequate for human consumption.  I recommend that you store
fresh herbs and salads in a chiller which will extend the life by
reducing the rate of growth of spoilage bacteria.

6. *As you have a number of chillers I recommend that all raw meat is
stored in a separate chiller, this will reduce the risk of any cross
contamination.

7. *To further reduce the risk of cross contamination you should prepare
raw meat on a work surface designated for this purpose. 
Preparation of other foods should be done elsewhere.  We discussed
the possibility of providing a work table in the store for this
purpose.

8. *There were coloured chopping boards being stored on top of each
other.  To reduce the risk of any cross contamination between
chopping boards provide a rack.

9. *A dirty cloth was being used to clean the worktop where raw meat had
just been prepared and then left on the top whilst other foods were
then prepared.  Although the staff said there was time separation
between preparing raw meat and other foods it would appear the surface
was not being cleaned adequately in between.  Surfaces must be
cleaned down with a clean cloth using hot soapy water and then
sanitised using a further clean cloth or the blue paper roll.  

10. *The `clean' supply of cloths were not very clean.  You should
provide an adequate number of cloths so that there is a sufficient
supply ready for use whilst the others are being laundered.  Cloths
must be washed on a very hot cycle in the washing machine.  Supply
an adequate number of clean cloths everyday.

11. Chefs whites had gone grey and were covered in biro ink.  Take all
steps to ensure all work clothing is clean and changed regularly to
maintain a high hygienic standard.

12. *It was unclear how staff had washed their hands before starting work
as there was no soap and towels available for use at the wash hand
basin.  A container of soap had to be looked for under the
sink.  I recommend you provide a constant supply of liquid soap
dispenser and paper towel dispenser for hygienic washing and hand
drying at the hand wash basin.  The sink had clearly not been used
by staff before starting to prepare food.  Regular hand washing is
vitally important for personal cleanliness and to prevent the risk of
any cross contamination.  All staff should be reminded of the need
for this prior to:

o Starting or returning to work
o After handling rubbish
o After smoking
o After taking a break
o After handling raw food
o After sneezing or coughing into the hand

13. Chef stated that a probe was used to check that food has been cooked
adequately.  The probe however, could not be located at the time of
the inspection.  It was also stated that probe wipe were being used
to sanitize it after use.  There was no sign of these either. 
High risk foods such as the burgers which require cooking through to
the centre should be probed to reach a core temperature of 75^0C for
30 seconds and then probe wipes used to sanitize it.

Cont/d.

- 3 -

14. Please note that probe thermometers should be checked regularly for
accuracy.  As a helpful reference in doing your own checks water
and ice mixture should measure between -1^0C and +1^0C, and boiling
water (no other liquid should be used) should measure  between
99^0C and 101^0C.  If your thermometer appears not to be working
correctly it should be replace or sent for service.  For further
advice refer to the manufacturers instructions.

15. I strongly recommend that you provide independent thermometer for the
fridges and freezers.  These can be purchased for under £2
each.  Enclosed is a booklet for a company which supply these
thermometers.  They can also be purchased from the cash and
carries.

Structural Requirements

16. *Thoroughly clean the whole kitchen, paying particular attention to
underneath equipment as these were filthy and full of debris.  The
kitchen and equipment must be maintained in a clean condition at all
times.

17. *Attention must be given to the regular and thorough cleaning of
handles, particularly the fridges, controls, taps, switches and cables
throughout as these are parts which food workers hands are frequently
touching.

18. *There were only two shelves in the freezer consequently the food was
piled up and kept falling out of the freezer.  Replace the missing
shelves or provide a more suitable freezer.

19. *There was a bucket of dirty water with the mop in it.  After
mopping the floor the bucket should be emptied and rinsed and the mop
head cleaned and squeezed and left to dry.  The mop head must be
changed regularly.  It is not possible to adequately clean the
floor with dirty equipment.

20. *It was stated that the rubbish bins had not been emptied regularly
and had started to smell.  Once the bins are empty thoroughly wash
the bins and maintain in a clean condition at all times.  Dirty
smelly bins attract vermin and flies.

21. *It was also stated that the cellar walls and floor were shortly to be
refurbished.  You are reminded that cellars should have easily
cleanable walls, floor and ceiling, be clean, tidy and cobweb free and
particularly if tinned/dry goods are to be stored in it.  The
cellar should also be pest proofed as it was possible to see daylight
through cracks in the closed doors.

22. *The shelf above the sink unit had bare chipboard edge.  Suitably
cover the bare end of the shelf to provide a smooth easily cleanable
surface.

23. *Thoroughly clean the dirty waste bin in the kitchen and maintain in a
clean condition at all times.

Management/Control Procedures

24. During the inspection of your premises it became clear that you have
not done enough to show how you identify, control and monitor all
steps and activities of your food business that are needed to make
certain that food is safe.  New regulations that apply from 1
January 2006 say that you must write down simple details of what you
do to make sure that the food produced or sold at your premises is
safe to eat.

Cont/d.

- 4 -

As food safety is being so poorly managed you must as a matter of urgency
and in order to comply with this requirement, I suggest that you follow
the guidance issued by the Food Standards Agency `SAFER FOOD, BETTER
BUSINESS' which will guide you through how to comply and provide the
necessary documentation.  I have arranged to supply Christina with a
copy of this on Monday 6^th June 2011.

25. *Controlling the purchase of supplies must be improved.  There was
not enough sanitizer left for the days use and there were no paper
towels for hygienically drying hands.  Essential items must not be
allowed to run out before the weekly shop.

26. *As part of your food safety management system you must review your
cleaning procedures.  You should devise a cleaning rota on a
rolling programme which will ensure items are thoroughly cleaned on a
regular basis.  It is much easier to keep it clean if it is done
regularly.  This must include both inside and out and underneath
equipment.  There is a section on cleaning and a cleaning schedule
template in `Safer Food Better Business'.

27. I recommend that you supply the cleaning product Deepio for the floors
and a suitable degreaser for the walls etc. You must ensure you use it
in accordance with the manufacturers instructions.

28. *At the time of the visit a Food Premises Registration form was left
with you.  Please complete the form and return in the envelope
provided.

It was disappointing to note how low standards were and alarming to see
that food safety procedures were not adequately in place.  As the food
business operator it is ultimately your responsibility to ensure that
standards are maintained and the regulations are complied with.

I advised staff that this council is now involved in the Food Standards
Agency's National Food Hygiene Rating Scheme, which is used to measure
hygiene standards in premises at the time of inspection. The ratings are
published on a national website which are available for the public to
view.  A rating system ranges from no stars where standards are poor to
5 stars for excellent.  I will rate your business following my next
visit as you are a new business to enable you to improve standards. 
Enclosed is a leaflet to explain this scheme.

Regular visits will be carried out over the next few months to ensure
standards are consistently being maintained. I trust that these matters
will receive your immediate attention, particularly the matters relating
to cleanliness and food safety.  A further inspection will be carried
out on Thursday 9^th June 2011 to ensure that all works have been
completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Jo Phipps

Senior Environmental Health Officer

A copy of this letter is also being sent to:

Calco Midlands Ltd

23 Sedgemere Road

Yardley

Birmingham

B26 2AX

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr R Kent
CV9 1DE
Ansley Fish Bar

68 Birmingham Road
Switchboard : (01827) 715341
Ansley, Nuneaton
Fax :
Warwickshire
E Mail : [email address]
CV10 9PS
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012092

Date : 8 April 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Ansley Fish Bar, 68 Birmingham Road, Ansley, Nuneaton, Warwickshire, CV10
9PS

I refer to my inspection of the above premises on 1 April 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. Provide an adequate supply of paper towels to the wash basin to
enable food handlers to dry their hands hygienically, cloth towels on
which the same piece can be used more than once are not recommended.

2. The need to check the accuracy of your probe thermometer was discussed
during the inspection and I confirm that this can be done by checking the
temperature of pure water and ice mixture which should measure between
-1^0 C to +1^0 C, and pure boiling water which should measure between 99^0
C and 101^0 C. Record the results of the test in your daily diary.

Structural Requirements

3*. Clean the wooden supports to the small table and redecorate using a
gloss paint.

4*. Replace all missing or damaged edge strips to shelve and worktops to
provide smooth cleanable surfaces.

On checking our Premises Registration Forms it appears we do not have an
up to date registration form for your food business. Please therefore
complete and return the enclosed form in the envelope provided.

I trust that these matters will receive your earliest attention. Once the
above matters have been completed please complete and return the enclosed
blue reply card in the envelope provided. It is envisaged that this will
be no longer than 1 month.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mr Gareth Owen Warwickshire

Headteacher CV9 1DE

Arc School

Birmingham Road Switchboard : (01827) 715341

Church End Fax :

Ansley E Mail : [email address]

CV10 0QR Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012272

Date : 20 July 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Arc School, Birmingham Road, Church End, Ansley, CV10 0QR

I refer to my inspection of the above premises on 13 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1*. Thoroughly clean the ceiling in the dry storeroom and redecorate as
necessary.

2*. Remove all cobwebs from high level in the dry store.

3*. Fill all holes in the walls in the dry store, thoroughly clean the
walls and redecorate.

4*. Thoroughly clean the wooden shelves in the dry store, particularly
between the slats on the bottom shelf. Either paint the shelves using a
hard gloss paint or varnish the shelves to provide easily cleanable
surfaces.

5*. Remove all dust from the front of the free standing fan in the
kitchen and maintain in a clean condition.

6*. Thoroughly clean the edges of the floor throughout the kitchen,
particularly under the food preparation sink, the pot wash sink and the
dishwasher, and repaint or re cover the floor throughout the kitchen and
dry store room.

7*. Clean the wall tiles at low level under the food preparation sink.

8*. Clean inside all the cupboards where crumbs and food debris have
collected and maintain these units in a clean condition at all times.

9*. Clean the dusty grille vent in the extraction canopy and the dusty
and greasy edges to the canopy and maintain in a clean condition at all
times.

10*. Clean the ceiling panel to the microwave and maintain in a clean
condition.

11*. Redecorate the wall above the small fridge in the kitchen where
paint is damaged and missing.

12*. Ensure the staff toilet and wash basin are kept free and available
for proper use at all times. At the time of the inspection other
equipment was being stored in the toilet and the wash basin was not freely
accessible.

I trust that these matters will receive your earliest attention,
particularly the matters relating to cleanliness which must be completed
immediately. As discussed at the time of the inspection the redecoration
of walls and floor will be carried out during the October half term. A
further inspection will therefore be carried out in 4 months to ensure
that all works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mrs Colette Rooney CV9 1DE

Orton Manor Nursing Home

66-70 Birmingham Road Switchboard : (01827) 715341

Water Orton Fax :

Birmingham E Mail :
[email address]
B46 1TH
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012138

Date : 4 May 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Orton Manor Nursing Home, 64-70 Birmingham Road, Water Orton,
Warwickshire, B46 1TH

I refer to my inspection of the above premises on 4 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1*. Thoroughly clean the wall by the mixer and redecorate.

2*. Remove all rust from the front ledge of the microwave and redecorate
to provide a smooth cleanable surface.

3*. Thoroughly clean the ceiling panel to the microwave oven and maintain
in a clean condition.

4*. Clean the dusty grease filters and maintain in a clean condition.

5*. Clean the floor under the sink unit where debris and utensils have
collected and maintain in a clean condition.

Management/Control Procedures

6*. No up to date written food safety system was available at the time of
the inspection. You must ensure that you have up to date written
procedures that are available at all times and that all staff are aware
of.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in 1 month to ensure that all works
have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr John Hussain
CV9 1DE
Umami

Blackgreaves Lane
Switchboard : (01827) 715341
Lea Marston
Fax : 0870 4001858
Sutton Coldfield
E Mail : [email address]
B76 0DA
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mr Stephen Whiles

Direct Dial : 01827 719326

Your ref :

Our ref : 012258

Date : 12 July 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Umami, The Pavilion, Blackgreaves Lane, Lea Marston, Sutton Coldfield, B76
0D

I refer to my inspection of the above premises on 12 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *You must check the operation of the fridges and freezers daily to
ensure that they are maintaining the correct temperature (below 8c for
chillers and minus 18c for freezers). In order to do this you should
obtain some fridge thermometers which are inexpensive and readily
available from supermarkets and wholesalers.
2. *Cooked food that has been chilled or frozen must be labelled with a
use by date to control its use.

Structural Requirements

3. *Thoroughly clean and redecorate the entire kitchen to leave a smooth
impervious finish that is easy to clean and where necessary,
disinfect.
4. *Thoroughly clean the filters to the cooker extract hood.
5. *Thoroughly clean the floors, especially underneath equipment.
6. *Thoroughly clean all hand contact points such as handles, switches
and taps.
7. *Decorate the area of bare wood beneath the internal window near the
back door to leave with a smooth impervious finish that is easy to
clean and where necessary, disinfect.

Contd/

8. *Thoroughly clean the interior of the ice machine
9. *Ensure that there is a constant supply of hot water available.
10. I recommend that you provide a fly screen to the rear door, as staff
appear to leave this open whilst working, which will allow flying
insects to enter the kitchen. You should also replace the tube to the
insectocutor as these only have a life of around one year after which
time they become ineffective.

Management/Control Procedures

11. The diary section of your food safety management system, `Safer Food
Better Business' has not been completed since April 2010. You must
review the safe methods to ensure that they are still valid and
re-commence using the diary to record your daily checks.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in one month to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mr Stephen Whiles

Environmental Health Manager

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Tom Tom Club Ltd
CV9 1DE
Cottage Inn

Black Hall Lane
Switchboard : (01827) 715341
Fillongley
Fax : 0870 4001858
Coventry
E Mail : [email address]
CV7 8EG
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012025

Date : 16 February 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Cottage Inn, Black Hall Lane, Fillongley, Coventry, CV7 8EG

I refer to my inspection of the above premises on 16 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations.

The inspection revealed serious contraventions of food safety law and your
attention is drawn to the following matters, all of which are legal
requirements and require your immediate attention in order to achieve
compliance.

Please note the items in this letter only relate to what was seen on
inspection on this occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *Ensure that you have effective labelling procedures in place to
control how long food is kept. It is important that all food is labelled
throughout to show when it has been prepared, when it has been cooked,
when it has been frozen, when it has been opened, when it has been
defrosted, when it should be used by etc. etc. so that there can be no
confusion. When applying a shelf life ensure that the manufacturer's
instructions are followed.

2. *Ensure that you carry out daily checks on use by dates to ensure
that food is consumed or disposed of before the expiry of its use by date.

3. *At the time of inspection:

. there were many food items which had been transferred to the
walk in chiller and under counter fridge for defrosting but had no
labelling to indicate when they were defrosted or when they should be used
by including

Steak & Merlot pie use within 48 hours of defrosting

Chicken Leek & Smoked ham pie use within 5 days of
defrosting

Vanilla panacotta use within 3 days of defrosting

Bramley apple pie use within 5 days of defrosting

Mega fabulous fudge cake use with 72 hours of defrosting

Turkey pie and vacuum packed duck.

. Some chilled foods had been opened and had no labelling to
indicate when they should be used by. This included vacuum packed pate
which must always be labelled, as failure to follow the manufacturer's
instructions (i.e. to use within three days of opening) could lead to
serious food poisoning.

. One container of cooked chickens had an off odour although they
were labelled and in date. Closer examination suggested that the off odour
may have been due to either re-using a dirty container or placing fresh
cooked chickens on top of `old cooked chicken'.

. Some sausages at the back of the under counter fridge were dated
use by 11/2 and therefore passed their use by date.

. A packet of Mediterranean herb wraps were noted in the walk in
chiller with a best before date of 13 Feb 11.

. Some barbeque glaze in the dry store had a best before date end
Sept 10,

. 2 bags of faggots were in the walk in chiller with no label or
production date on them. As part of your delivery checks you should not
accept any products without a label and use by date on them.

4. *Ensure that all opened sauces are stored in accordance with the
manufacturers' instructions as stated on the label i.e. `store in a
refrigerator after opening'.

5. *The hand wash basin contained scourers and sponges, was in a
dirty condition and did not appear to have been used recently. There was
no soap and the paper roll dispenser above the basin was empty. Checking
that there are plenty of hand washing materials available (soap, paper
towels, hot water etc) is one of your opening checks which should be done
at the beginning of the day before starting food handling.

6. *Caterers may only receive properly packed and labelled Class A
eggs. At the time of inspection eggs were being used which were dirty, had
no marking or best before date and had been purchased form `a local person
who keeps a few hens'.

Structural Requirements

Kitchen

7. *Thoroughly clean the wash basin and maintain in a clean
condition. At the time of inspection the basin including the taps was
filthy and dirt and food debris had accumulated around the waste outlet.

8. *Clean the paper roll dispenser.

9. *The dish washer has not been maintained in a clean and hygienic
condition. The door rebate was filthy. You should thoroughly clean the
machine and arrange to have it serviced to ensure that it is working
effectively.

10. *Replace the filthy dish wash baskets which are badly worn and dirt
can be scraped from them.

11. *Thoroughly clean the window sill at the rear of the sinks and the
associated framework.

12. *Thoroughly clean and de-grease all dirty switches and socket
outlets.

13. *Thoroughly clean all dirty containers. Ensure that food containers
are in a sound condition and regularly cleaned, not just re-filled. For
example the container for the salt and seasoning was filthy and the tray
containing the flour was dirty and cracked.

14. *Thoroughly clean and degrease all surfaces in the cooking area
particularly the floor, walls, pipework and fryer.

15. *Thoroughly clean the microwave ovens particularly the door and
ceiling.

16. *Repair the hole in the ceiling and redecorate the affected area.

17. *Clean the lid rebates to the chest freezer near the wash basin.

Dessert Preparation Area

18. *Defrost the chest freezer in the dessert preparation area, clean the
lid rebates and maintain this unit in a frost free and clean condition at
all times.

19. *Clean the front of the under counter fridge and the door seals to
this unit.

20. *Clean the internal surfaces of the microwave oven and the supporting
shelf and maintain both in a clean condition.

21. *Clean the baguette/pizza oven and maintain in a clean condition.

22. *Clean the door rebates to the glass wash machine.

Cellar

23. *Thoroughly clean the cellar floor, remove all plastic caps and
maintain the floor in a clean condition.

24. *Clean and redecorate the ceiling in the cellar.

25. *Remove all old or disused equipment from the cellar and the small
store off the cellar to allow adequate cleaning and maintain all areas in
a clean and tidy condition.

26. *Repair the holes in the back door of the cellar.

27. *Thoroughly clean the floor under the shelving unit in the small
storage area off the cellar.

Walk in chiller

28. *Clean the floor to the walk in chiller particularly the edges and
maintain in a clean condition.

29. *Clean the bottom of the door where it is affected by mould and
maintain in a clean condition.

Bar servery

30. *Repair the lifting worktop around the wash basin in the bar servery.

31. *Clean the bottom shelf under the wash basin in the bar servery,
remove the old tissue from the hole around the pipe and seal the gap to
provide a cleanable surface.

Ladies' toilets

32. Replace the missing top to the hot water tap.

Management/Control Procedures

33. *You had a copy of Safer Food Better Business which had been used as
your food safety management system. However the diary ran out week
commencing 27/12/2010 and there were no recent records to show that
opening and closing checks were being carried out. In fact, the conditions
found confirmed that opening and closing checks were not being carried
out. The last four weekly review was in November 2010.

*You need to order a diary refill using the number I showed
you in the front of the pack as a matter of urgency and ensure that you
keep the diary up to date. You should also review all your safe methods
and ensure that all staff are trained and follow your safe methods and
that the necessary checks are being made.

It is imperative that these matters receive your immediate attention.

Previous routine inspections of your premises in January 2009 and January
2010 both revealed similar serious food safety contraventions and on both
occasions you were given advice and assistance in how to meet food safety
requirements. For example Julia Rowbottom wrote to you in January 2010
regarding the wash hand basin being obstructed, staff not washing their
hands, not having a written food safety system, not having an effective
labelling system to control how long food is kept, as well as cleaning
issues.

For these reasons I am seriously considering prosecuting you for the
conditions found on 16 February 2011 in line with the Council's
enforcement policy.

I will therefore be writing separately to invite someone to these offices
who can speak on behalf of the business to be interviewed under caution in
order that they can offer an explanation for the conditions found.

Should you require any further advice or assistance, please do not
hesitate to contact me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

A copy of this letter is also being sent to:

Mr Keith Etheridge, The Cottage Inn, Black Hall Lane, Fillongley

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr Trevor Kirby CV9 1DE

Broomey Croft Childrens
Farm
Switchboard : (01827) 715341
Bodymoor Heath
Fax : 0870 4001858
Kingsbury
E Mail :
B76 0EE [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012147

Date : 9 May 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Granary Tea Rooms Broomey Croft Childrens Farm, Bodymoor Heath, Kingsbury,
Tamworth B76 0EE

I refer to my inspection of the above premises on 8 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *You must ensure that you have effective labelling procedures in
place to control how long food is kept. It is important that all food is
labelled throughout to show when it has been prepared, when it has been
cooked, when it has been frozen, when it has been opened, when it has been
defrosted, when it should be used by etc. etc. so that there can be no
confusion. When applying a shelf life ensure that:

(i) the manufacturer's instructions are followed

(ii) staff understand your procedures and apply the correct
shelf life for the particular product

(iii) You carry out daily checks on use by dates to ensure
that food is used or consumed before the expiry of its use by date

Continued....

2. * At the time of inspection there was an open pack of ham with no date
of opening and the manufacturer's instructions stated `use within
2days of opening'. There was also a large vacuum pack of ham which had
been purchased frozen and defrosted without labelling with a date of
defrost. The manufacturer's instructions stated' it had a 4 day life
once defrosted but had to be used within 24hours of opening'. There
were cakes which had been frozen during their shelf life and had not
been labelled with the date of freezing.

3. It is strongly recommended that food handlers wear head covering such
as a cap to prevent hairs falling into food.

4. *Your attention is drawn to the enclosed leaflet entitled `E coli O157
an invisible threat to your business' which provides up-to-date
information on preventing contamination.

Structural Requirements

5. *Clean the insect killing unit and replace the tube. The light tube
must be replaced every year in order to remain effective.

6. *Thoroughly clean the floor particularly the edges in the kitchen.

7. *Ensure that chopping boards are replaced when they become badly
scored which prevents them being effectively cleaned and sanitised.

8. *Clean the outside of the soap dispenser each time it is refilled or
more often if required

9. *Clean the dirty light tube.

10. In areas where food is handled it is strongly recommended that light
tubes are covered with diffusers which would contain the glass in the
event of a breakage and can easily be removed for cleaning.

11. *Clean the shelf under the sink.

12. *Clean and defrost the soft ice cream freezer.

13. The cooker appears to be in a dilapidated condition with the handle
partly missing. I understand that you are planning to replace it,
otherwise have it serviced and repaired.

Management/Control Procedures

14. *It was noted that you had completed your safe methods in your Safer
Food Better Business (SFBB) pack. However you need to date and sign to
confirm that it has been done and also to show if any methods are not
applicable. You should then go through the safe methods whenever you
make any changes to your business, which should be highlighted when
you carry out your 4weekly review.

15. *Ensure that the daily diary, delivery records etc are always
completed.

16. *Review your cleaning schedule to ensure that all areas and items of
equipment are included and are being cleaned regularly.

Continued..

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in one month's time to ensure that
all works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr Razwan Amin CV9 1DE

150 Boot Hill

Grendon, Atherstone Switchboard : (01827) 715341

Warwickshire Fax : 0870 4001858

CV9 2EW E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012095

Date : 28 March 2011

Dear Mr Amin,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Health and Safety at Work etc Act 1974.

Grendon Supermarket, 150 Boot Hill, Grendon, Atherstone, Warwickshire, CV9
2EW

I refer to my inspection of the above premises on 28 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* Whilst all temperatures and stock rotation were satisfactory at the
time of the inspection there was no evidence to demonstrate that controls
are in place to ensure compliance with legal requirements. There were no
records on site at all not even for the day of the inspection, no
temperature checks had been carried out.

2* There was no hot water at the wash hand basin in the staff toilet.
Ensure there is a supply of hot and cold or appropriately mixed running
water to the wash hand basin and hygienic hand drying facilities.

Structural Requirements

3* The WC and WC compartment were dirty and in a poor state of repair.
Thoroughly clean and maintain in a clean condition.

Management/Control Procedures

4* Your food safety management records were not on site at the time
of the inspection, in order to comply with the above legislation you must
be able to show that you have procedures in place to ensure that food sold
at your premises is safe to eat. The records should always be on site and
you must ensure staff are properly trained and are aware of the controls
they need to carry out.

5* Employers have a general duty under section 2 of the Health and
Safety at Work etc Act 1974 to ensure as far as is reasonably practicable,
the health safety and welfare of their employees at work. Under The
Workplace (Health, Safety and Welfare) Regulations 1992 suitable and
sufficient sanitary conveniences and washing facilities should be provided
at readily accessible places. They and the rooms containing them should be
kept clean and be kept adequately ventilated and lit. Ensure that the
repairs are carried out to the outside toilet in order to comply with the
above regulations.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 1 month to ensure that all works
have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Ms Sharon Patrick

Technical Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr P Tarrant
CV9 1DE
7 Saxon Close

Polesworth
Switchboard : (01827) 715341
Tamworth
Fax : 0870 4001858
Staffs
E Mail : [email address]
B78 1JG
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012187

Date : 25 May 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Tarrants Flowers, 37 Bridge Street, Polesworth, Tamworth, Staffordshire,
B78 1DR

I refer to my inspection of the above premises on 25 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* Provide anti-bacterial spray and hygienic means of hand drying at the
wash hand basin.

2* The wash hand basin should be kept clear and clean and available for
use at all times.

3* You have Goose eggs for sale in the shop which have no labelling and
consequently no best before date, eggs should be used well within their
best before date.

Structural Requirements

3* Thoroughly clean the tap, the Triton shower and the wash hand basin and
maintain in a clean condition.

4* Thoroughly clean the telephone and the areas around it.

5* The WC pan and associated areas were dirty. This must be thoroughly
cleaned along with the flushing handle and keep in a clean condition.

6* Thoroughly clean the walls ceiling and floor in the outside WC area,
repair and redecorate where necessary to leave a finish which can be
effectively cleaned and disinfected.

7* Thoroughly clean the sink and drainer and maintain in a clean
condition.

8* Provide a supply of hygienic cleaning cloths, ideally disposable ones
if this is not an option then re-usable cloths, these must be washed
regularly on a hot cycle and thoroughly dried before re-using.

9* The window to the outside toilet is in poor repair and requires
redecoration. Repair and redecorate the window making sure the finished
surfaces are easy to clean.

10* The paint to the ceiling in the shop was peeling. Remove any loose
paint to a sound base and redecorate ensuring the finished surface will
prevent the accumulation of dirt and reduce condensation, mould growth and
flaking paint.

11* The shop was very cluttered, remove any unused equipment along with
items which are no longer used to enable effective cleaning to take place.

12* The gully in the drain was blocked. Remove any blockage and repair any
defects to ensure waste water can drain away effectively.

Management/Control Procedures

13* During my visit you had no documentation to demonstrate traceability
for the goose eggs you are supplying. I would recommend that you put in
place a system that allows you to identify who has supplied all your
products. I will want to see evidence that you could provide this
information on my next visit.

I trust that these matters will receive your earliest attention. A further
inspection will be carried out in 6 weeks to ensure that all works have
been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Ms Sharon Patrick

Food Safety Officer

Environmental Health

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Omur Alper Iyigul
CV9 1DE
Dordon Food House

11 Browns Lane
Switchboard : (01827) 715341
Dordon
Fax : 0870 4001858
Tamworth
E Mail : [email address]
B78 1TR
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mr Stephen Whiles

Direct Dial : 01827 719326

Your ref :

Our ref : 012006

Date : 10 February 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Dordon Food House, 11 Browns Lane, Dordon, Warwickshire, B78 1TR

I refer to my inspection of the above premises on 10 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *All opened packets of food and food prepared for use later should be
labelled to control its use. For example, vacuum packs of cooked meat
should be used within two or three days of opening (see manufacturers
advice on the label) and the coleslaw that you prepare yourself should
be used within 48 hours.

Structural Requirements

2. *Decorate the toilet to leave with a smooth impervious finish that is
easy to clean.
3. *Decorate the rear storeroom to leave with a smooth impervious finish
that is easy to clean.
4. *Remove the peeling paint from the ceiling in the preparation room and
redecorate to leave with a smooth impervious finish that is easy to
clean.
5. *Box in the bare wooden framing above the counter and decorate as
necessary to leave a smooth impervious finish that is easy to clean.
6. *Provide mechanical extract ventilation to the toilet.
7. *Provide suitable holders for the paper towels to the wash hand basins
as currently staff have to pick up the rolls of towels with wet hands.
As the towels become wet it reduces their effectiveness as a means of
hygienic hand drying. Contd/

Management/Control Procedures

8. *You currently have no documented food safety management system in
place. You have a copy of `Safer Food Better Business'. You must
complete all the safe methods at the start of the pack and commence
recording your daily checks in the diary section.
9. *At my next visit you are required to provide evidence that you have
undergone a course of training in food hygiene.
10. *As you are aware, on my first visit on 8^th February 2011, your
business did not have any hot water or functioning wash hand basins
and had been operating like this for several days. This resulted in
you agreeing to a voluntary closure of the business until these
matters had been rectified. Hot water and hand washing are both
fundamental and critical to food safety and your decision to open the
premises in this condition means that I have very little confidence in
your ability to manage food safety. You must study your copy of `Safer
Food Better Business' very closely and ensure that you operate the
business in accordance with the safe methods that you adopt. I will be
looking very closely at your procedures on my next visit.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in one month to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mr Stephen Whiles

Environmental Health Manager

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mr Norman Kester Warwickshire

Secretary CV9 1DE

Dordon Institute Social Club
Ltd
Switchboard : (01827) 715341
Browns Lane
Fax : 0870 4001858
Dordon, Tamworth
E Mail :
Staffordshire [email address]

B78 1TL Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012226

Date : 20 June 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

The Health and Safety at Work etc Act 1974

Dordon Institute Social Club Ltd, Browns Lane, Dordon B78 1TL

I refer to my inspection of the above premises on 16 June 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme.

Structural Requirements

1. *The cellar wall is damaged where tiles are missing. Replace the
missing tiles or repair and treat the wall to provide a sound
impervious surface.

A Health and Safety self-audit questionnaire was also completed during the
visit and as a result of this, your attention is drawn to the enclosed
information regarding accident reporting, preventing slips and trips and
manual handling.

I trust that this matter will receive your earliest attention. If you
require any help or further information, please do not hesitate to contact
me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Christodoulos
Christodoulou CV9 1DE

Dordon Fish Bar

1 Browns Lane Switchboard : (01827) 715341

Dordon, Tamworth Fax : 0870 4001858

Staffordshire E Mail :
[email address]
B78 1TR
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mr Stephen Whiles

Direct Dial : 01827 719326

Your ref :

Our ref : 012245

Date : 6 July 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Dordon Fish Bar, 1 Browns Lane, Dordon, Tamworth, Staffordshire, B78 1TR

I refer to my inspection of the above premises on 6 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. I enclose temperature check sheets that you may wish to use in place
of the hand ruled sheets that you are currently using.

Structural Requirements

2. *Thoroughly clean the wash hand basin to the toilet and maintain in a
clean condition.

Management/Control Procedures

3. No items noted.

I trust that these matters will receive your earliest attention.

Contd/

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Stephen Whiles

Environmental Health Manager

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr Guy Gavilet CV9 1DE

The Cock Inn

Bulls Lane Switchboard : (01827) 715341

Wishaw Fax : 0870 4001858

B76 9QL E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012168

Date : 10 May 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Cock Inn, Bulls Lane, Wishaw, Sutton Coldfield, B76 9QL

I refer to my inspection of the above premises on 10 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* There was rib eye steak in the freezer with a frozen on date of
5/5/2011 and a use by date of 6/5/2011, ensure that all staff are aware of
stock rotation and labelling requirements.

2* The temperature of the fridges in the sauce section ranged from 9.4 -
11.2^0 C, the foods in these fridges should be kept below 8^0C (ideally
5^0C), high risk ready to eat foods will support the growth of food
poisoning bacteria and/or their toxins and MUST be kept at or below 8^0C.
I recommend you provide a thermometer in all chilled units and regularly
check the temperatures remain at or below 8^0C.

3* The poultry livers in the chiller produced by Autour de Lise and
supplied by Ritters had very ambiguous labelling. The product had a
manufacturers use by date of 7/4/2011 and a packed on date of 1/4/2011,
there was another label applied stating frozen on 4/4/2011 use by
4/10/2011, this label also stated use within 24 hours of defrosting. There
was no label to indicate when the livers were placed in the chiller for
defrosting and consequently no way of knowing when they should be used by.
I will be trying to trace the importers of the product and ultimately
contact the manufacturers to gain some clarification as to its storage and
usage. In the meantime ensure correct labelling and storage of the
product.

4* There was no soap or hygienic hand drying facilities at the wash hand
basin in the bar, wash hand basins must be provided with soap and hygienic
hand drying facilities, it is not satisfactory for bar staff to be using
the wash hand basin in the kitchen.

5* Provide hygienic hand drying facilities at the wash hand basin in the
vegetable preparation area.

Structural Requirements

Freezer

6* Remove the build up of ice from the fan in freezer 13, in addition to
this there was a build up of condensation on the ceiling this must be
removed and the area thoroughly cleaned and disinfected.

7* Remove the rust around the handle and treat to provided a smooth
impervious surface which can be cleaned effectively.

Vegetable Fridge

8* Repair the damaged light fitting.

9* Clean the dusty basket under the fan.

10* Thoroughly clean the walls and the ceiling.

11* Repair the damaged door hinge.

Dry Store (rear exit door)

12* Repair the broken tiles around the door and leave in a sound easy to
clean condition.

13* Thoroughly clean the dirty ceiling.

14* There was outdoor clothing being stored in this area, coats and
outdoor clothing should be stored in a separate area away from food.

15* Clean and empty the diffuser on the light fitting in which there was a
large accumulation of dead flies.

Main Kitchen

16* Clean grouting to all wall tiles, in particular those at the
rear of the pizza oven.

17* Thoroughly clean and degrease all plugs and sockets.

18* Clean the dusty grilles on the front of the canopy, there was also a
lot of debris which had fallen in from outside as there was no cover on
the roof, ensure this is cleaned and a cover provided as this presents a
risk of foreign body contamination.

19* Clean the door runners to the hot cabinet.

20* Clean underneath the Combi oven. There was also a plastic pot wrapped
in foil underneath the oven, no one was sure what this was being used for,
it was not capable of being cleaned or disinfected and should therefore be
removed.

21* Thoroughly clean the knobs to the pasta boiler.

22* Replace the top of the hot water tap at the wash hand basin in the
pizza preparation area.

23* Replace the missing wall tiles.

24* Thoroughly clean all pipe work, including the pipe work at the rear
of the dish washers and in the pastry section.

25* Thoroughly clean the wall behind the dish washer.

26* Clean and repair the sealant at the rear of the wash hand basin in the
vegetable preparation area.

27* Thoroughly clean the chargrill oven, the internal surfaces and the
front panel along with the switches and knobs.

28* Remove the Panasonic microwave from the kitchen as this is no longer
in use.

29* Clean paintwork to door frames and skirting boards and where necessary
decorate to provide a smooth impervious surface which is readily
cleanable.

30* Clean around the taps on the wash hand basin in the servery area, and
clean the wall tiles and associated pipe work.

Cellar

31* Clean and repair the ceiling.

32* Re-decorate areas of the wall where paint has peeled.

Bar

33* There is significant mould growth around the pipe work (python) at the
base of the fonts, remove mould from the affected areas and thoroughly
clean and disinfect and maintain in a clean condition.

Ladies Toilets

34* Secure the tap on the end wash basin.

35* Repair the cracked floor tiles in the middle cubicle.

A further inspection will be carried out in two months to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Ms Sharon Patrick

Food Safety Officer

A copy of this letter is also being sent to:

Mitchells and Butlers Retail Ltd

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mrs Fran Turner
CV9 1DE
Melbick Garden Centre

Chester Road
Switchboard : (01827) 715341
Coleshill
Fax : 0870 4001858
Birmingham
E Mail : [email address]
B46 3HY
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012022

Date : 14 February 2011

Dear Madam

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Terrace Cafe, Melbick Garden Centre, Chester Road, Coleshill B46 3HY

I refer to my inspection of the above premises on 14 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *Ensure that you have effective labelling procedures in place to
control how long food is kept. It is important that all food is
labelled throughout to show when it has been prepared, when it has
been cooked, when it has been frozen, when it has been opened, when it
has been defrosted, when it should be used by etc. etc. so that there
can be no confusion. When applying a shelf life ensure that the
manufacturer's instructions are followed. You should also be
consistent with the shelf life you apply.

At the time of inspection:

Prepared sandwich fillings had been given a shelf life of day
of preparation plus 2days and also day of preparation plus 4days.

Children's sandwiches had been prepared on 13/2 and given a
use by date 17/2.

A carton of custard was part used and had no date of opening,
when the label stated use within 3 days of opening.

There was a frozen cottage pie in the white upright freezer
with a use by date 25/1/2011

2. *Ensure that foods are covered or wrapped during storage to prevent
risk of contamination. At the time of inspection jellies were stored
uncovered in the fridge.
3. *Check that the servery chiller is capable of keeping chilled food at
the specified temperature and have the unit adjusted if necessary.. At
the time of inspection the dial was reading 7.7^oC but the surface
temperature of foods measured up to 11^oC.

Structural Requirements

4. *Ensure that taps are thoroughly cleaned and sanitised regularly. At
the time of inspection the taps to the wash basin were dirty and the
taps to the sink at the end of the prep area had a build up of dirt
around them.
5. *Clean all dirty ceiling tiles in the kitchen.
6. *Redecorate the areas where paintwork is damaged to the kitchen walls.
7. *Clean the lid rebate to the Walls freezer in the kitchen.
8. *Repair the dish wash machine which has developed a leak.
9. *Thoroughly clean the post-mix room.
10. * Ensure that wheels and door hinges are cleaned when cleaning the
fridges in the servery.

Management/Control Procedures

11. *You should review your written food safety management procedures and
ensure that they cover all operations, are up to date and that
appropriate records are kept. Your food safety procedures should be
reviewed periodically and also whenever there are any changes to the
business (new menus, new equipment etc)

Your food safety procedures have not been recently reviewed
and there is now a new chef in post. They should be reviewed and ensure
that all staff are trained in your procedures so that they are followed at
all times.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in two months' time to ensure that
all works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

A copy of this letter is also being sent to:

Catherine Brown, Catering Manager.

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr Mark Greenaway CV9 1DE

2 Church Lane

Fillongley Switchboard : (01827) 715341

Coventry Fax : 0870 4001858

CV7 8EW E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012037

Date : 4 March 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Greenaways Catering, 2 Church Lane, Fillongley, Coventry, CV7 8EW

I refer to my inspection of the above premises on 4 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these listed below. Please note the items in this
letter only relate to what was seen on inspection on this occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1. Clean out the drawers where crumbs etc have accumulated. *
2. The draining rack should be replaced as it is starting to show signs
of rust. *

Management/Control Procedures

3. Your written food safety management procedures need to be reviewed as
your procedures have changed. *

I trust that these matters will receive your earliest attention.

Would you please return the enclosed reply card or email me when the above
works have been completed, which should be no longer than one month's
time. In the meantime, should you require further information please
contact me on the above number or by email.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

CV9 1DE
Mr Patrick Geraghty

73 Hollyfield Road
Switchboard : (01827) 715341
Sutton Coldfield
Fax : 0870 4001858
B75 7SG
E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mr Stephen Whiles

Direct Dial : 01827 719326

Your ref :

Our ref : 012255

Date : 12 July 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Birmingham Meat Co. Ltd, Unit 4, Woodhouse Farm, Church Lane, Lea
Marston, Warwickshire, B76 0B

I refer to my inspection of the above premises on 12 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. No items noted.

Structural Requirements

2. *Thoroughly clean the floors of the walk in chiller and freezer in
Unit 4.
3. *Replace the missing water heater over the wash hand basin in vehicle
P28 KYD

Management/Control Procedures

4. No items noted

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in one month to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to

Contd/

contact me on the above telephone number.

Yours faithfully

Stephen Whiles

Environmental Health Manager

A copy of this letter is also being sent to:

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr Mike Garlick CV9 1DE

Hartshill School

Church Road Switchboard : (01827) 715341

Hartshill Fax :

CV10 0NA E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 011956

Date : 1 February 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Hartshill School, Church Road, Hartshill, Warwickshire, CV10 0NA

I refer to my inspection of the above premises on 1 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. Based on what was seen at the time of
inspection certain matters are identified in this letter where the legal
requirements were not being complied with and are identified with an
asterisk. Those items not so marked are recommendations of good practice.

1*. Replace the missing handle to the chest freezer.

2*. Peel off the plastic covering to the shelf under the new sink unit.

3*. Clean the sealant around the windows at the back of the dishwasher,
if it cannot be cleaned then the old sealant should be removed and new
sealant applied.

4*. Remove the old sealant from the rear of the wash basin I the toilet
and re seal using a suitable waterproof mastic.

5*. Clean the filters in the extraction canopy where dust is starting to
collect at the top and bottom. And maintain in a clean condition.

6*. On checking our Premises Registration Forms it appears we do not have
an up to date registration form for your food business. Please therefore
complete and return the enclosed form in the envelope provided.

Once the above matters have been completed please complete and return the
enclosed blue reply card in the envelope provided. It is envisaged that
this will be no longer than 1 month.

Also enclosed are some application forms for the Heartbeat Award which you
may wish to apply for, details about the Award are attached.

Should you require any help or further information, please do not hesitate
to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr L & Mrs P Molloy CV9 1DE

Ye Old Station Guest House

Church Road Switchboard : (01827) 715341

Shustoke,Coleshill Fax : 0870 4001858

Birmingham E Mail :
[email address]
B46 2AX
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012287

Date : 28 July 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Ye Old Station Guest House, Church Road, Shustoke,Coleshill, Birmingham,
B46 2AX

I refer to my inspection of the above premises on 28 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. There were a number of items in the fridge which were past their best
before date. The best before date is the date until which the
manufacturer of the food guarantees the quality of that product. I
recommend you check your food regularly to ensure efficient stock
rotation.

Management/Control Procedures

2* Ensure that your safer food business folder is kept up to date. Part
of your opening and closing checks should be checking the fridges and
freezers are working and operating at the correct temperature, checking
your stock rotation, along with ensuring that you have soap and hand
drying at the wash hand basin. You can also use the diary sheets to record
your fridge and freezer temperatures. I would remove the old diary sheets
and replace the information pages which are issued with the folder.

I trust that these matters will receive your earliest attention. In the
meantime if you require any help or further information, please do not
hesitate to contact me on the above telephone number.

Yours faithfully

Ms Sharon Patrick

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Ms Carol Upson
CV9 1DE
Hatters Arms

Church Road
Switchboard : (01827) 715341
Warton
Fax : 0870 4001858
Tamworth Staff
E Mail : [email address]
B79 0JN
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012043

Date : 10 March 2011

Dear Ms Upson,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Health and Safety at Work etc Act 1974

The Hatters Arms, Church Road, Warton, Polesworth, B79 0JN

I refer to my inspection of the above premises on 10 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1* The paint to the ceiling and the walls in the cellar was peeling and
covered in significant mould growth. Remove any loose paint to a sound
base and redecorate ensuring the finished surface will prevent the
accumulation of dirt and reduce condensation, mould growth and flaking
paint.

2* There was no hot water in the men's toilet provide a supply of hot and
cold or appropriately mixed water running water, soap and hygienic means
of drying hands.

3* There is damaged plasterwork in the ladies toilets behind the sink,
this should be repaired and redecorated to leave a surface which can be
cleaned and maintained in a clean condition. There is also peeling paint
on the down pipe from the wash hand basin, which should be redecorated. I
understand that there are plans in place to repair and redecorate the
ladies toilets, I would be grateful if you would contact me to let me know
what the timescale is for the planned works.

4. There was a lot of unused equipment in the cellar this should be
removed to enable effective cleaning to take place.

5* This was not a Health and Safety inspection but it was noted that there
were gas cylinders in the cellar that were not chained to the wall, ensure
these are secured to a rigid structure to prevent them from falling.
Alternatively, cylinders should be chocked at floor level or stored in a
stillage.

Would you contact me on receipt of this letter to discuss timescales for
the planned works, the cellar is a particular issue and needs to be
addressed as soon as possible.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Ms Sharon Patrick

Technical Officer

Environmental Health

A copy of this letter is also being sent to:

Mr Andy Dickson

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Amber Claire Kelly
CV9 1DE
The Gamecock

Cockspur Street
Switchboard : (01827) 715341
Birchmoor
Fax : 0870 4001858
Polesworth
E Mail : [email address]
B78 1AH
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012127

Date : 26 April 2011

Dear Ms Kelly,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Gamecock, Cockspur Street, Birchmoor, Warwickshire, B78 1AH

I refer to my inspection of the above premises on 26 April 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* There was no hot water to the wash hand basin in the men's toilets, as
discussed at the time of inspection there must be a supply of hot and cold
water or appropriately mixed running water.

Structural Requirements

2* The walls in the cellar were affected by mould growth, these areas must
be cleaned and decorated and maintained in a clean condition.

3* Clean the dusty extract in the men's toilets.

I trust that these matters will receive your earliest attention. I have
enclosed a blue card for you to return when the above works have been
completed, it is envisaged this will take no longer than four weeks

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Ms Sharon Patrick

Food Safety Officer

Environmental Health

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mrs Susan Webb
CV9 1DE
S Webb Catering Ltd

68 Mucklow Hill
Switchboard : (01827) 715341
Halesowen
Fax : 0870 4001858
Birmingham
E Mail : [email address]
B62 8BN
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012161

Date : 8 May 2011

Dear Madam

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Country Carvery, S Webb Catering Ltd, Springfield Farm, Coleshill Road,
Ansley, Warwickshire, CV10 0QU

I refer to my inspection of the above premises on 8 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *Effective hand washing is extremely important to prevent harmful
bacteria from spreading and using gloves is not a substitute for hand
washing. It was noted that staff were wearing gloves. Many people
believe that wearing disposable gloves helps prevent the risk of cross
contamination of foods due to staff hygiene and handling problems. In
some circumstances they may be of benefit but they must be changed
frequently. The outside of the glove is just as likely to be
contaminated as a hand, so the gloves should be thrown away every time
the food handler would normally wash their hands e.g. after handling
raw food, sneezing, coughing, handling rubbish etc. People may think
that their hands are still clean even though the gloves they are
wearing aren't and so don't change them frequently enough and this can
lead to problems. It is generally recommended that following a proper
hand washing regime is better than using disposable gloves in many
circumstances.
2. *Ensure that separate tongs are used to handle raw food (sausages,
burgers etc) to prevent any contamination of cooked foods.

3. *At the time of inspection ready to eat foods (cooked pork joint) were
stored in the bottom of the fridge along with raw meat (sausages,
bacon etc) as there was only one shelf in the fridge. You must provide
additional shelves and ensure that raw foods are stored totally
separate from ready to eat foods to prevent risk of contamination.

Structural Requirements

4. *Thoroughly clean inside all cupboards and maintain in a clean
condition.
5. *Chopping boards must be replaced when they become scored and can no
longer be effectively cleaned. The chopping board used for slicing the
cooked pork joint must be replaced.
6. *Provide a waste container for waste water and ensure it is properly
fitted. It must also be clearly marked `waste water only'. Waste water
must not be allowed to run onto the ground underneath the unit.
7. *Clean inside the fridge and maintain in a clean condition. Treat or
replace all rusty shelves to provide, sound impervious surfaces which
are easy to clean.

Management/Control Procedures

8. *At the time of the visit there was no written food safety system on
the unit, although you said that you had a Safer Food Better Business
(SFBB) pack. Under the above regulations all food businesses must have
a written food safety system. This matter was also brought to your
attention in my letter to you dated April 2009. You must now as a
matter of urgency ensure that there is a written food safety system
e.g. SFBB on the unit at all times, that the safe methods are
followed and that daily checks and records are maintained. It must be
available for inspection at all times when the unit is operating.
9. If you require a Safer Food Better Business pack you can obtain a
replacement from the Food Standards Agency on 0845 606 0667

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in due course to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Finally, I must warn you that if similar contraventions are found during
future inspections then formal action will be considered in line with the
Council's Enforcement Policy.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mrs Susan Webb CV9 1DE

68 Mucklow Hill

Halesowen Switchboard : (01827) 715341

Birmingham Fax : 0870 4001858

B62 8BN E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012161

Date : 8 May 2011

Dear Mrs Webb,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Food Fantasia. S Webb Catering Ltd, Springfield Farm, Coleshill Road,
Ansley, Warwickshire, CV10 0QU

I refer to my inspection of the above premises on 8 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1. *Clean inside the fridge and maintain in a clean condition. Treat or
replace all rusty shelves to provide, sound impervious surfaces which
are easy to clean. This item has been mentioned to you on previous
inspections.

2. *Chopping boards must be replaced when they become scored and can no
longer be effectively cleaned.

Management/Control Procedures

3. *At the time of the visit there was no written food safety system on
the unit, although you said that you had a Safer Food Better Business
(SFBB) pack. Under the above regulations all food businesses must have
a written food safety system. This matter was also brought to your
attention in a letter to you dated April 2009. You must now as a
matter of urgency ensure that there is a written food safety system
e.g. SFBB on the unit at all times, that the safe methods are
followed and that daily checks and records are maintained. It must be
available for inspection at all times when the unit is operating.

Cont/d.

- 2 -

4. If you require a Safer Food Better Business pack you can obtain a
replacement from the Food Standards Agency on 0845 606 0667

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in due course to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Finally, I must warn you that if similar contraventions are found during
future inspections then formal action will be considered in line with the
Council's Enforcement Policy.

Yours sincerely

Jo Phipps

Senior Environmental Health Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Steve Haddon
CV9 1DE
Maid of the Mill

Coleshill Road
Switchboard : (01827) 715341
Atherstone
Fax : 0870 4001858
Warwickshire
E Mail : [email address]
CV9 2AJ
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012034

Date : 3 March 2011

Dear Mr Haddon,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Maid Of The Mill, Coleshill Road, Atherstone, Warwickshire, CV9 2AJ

I refer to my inspection of the above premises on 3 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1. *The walls and ceiling in the raised section of the cellar are covered
in mould, the cellar is classed as a food room and should be
thoroughly cleaned and decorated n and maintained in a clean
condition. I appreciate the problems you are having with the adjoining
property and have liaised with the owners of the building and our
planning department to try and resolve the issue, in the meantime
clean and redecorate the area.
2. *The walls in the toilets should also be redecorated to enable
effective cleaning and disinfection.

I have enclosed a blue card which you should return in the envelope
provided when the work has been completed, it is envisaged this will take
no longer than six weeks. I have also enclosed a Food Premises
Registration Form, would you complete and return immediately in the
envelope provided in order for us to update our records accordingly.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Ms Sharon Patrick

Technical Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Mohammed.A.Chaudry
CV9 1DE
Costcutter

100-102 Coleshill Road
Switchboard : (01827) 715341
Chapel End
Fax : 0870 4001858
Hartshill
E Mail : [email address]
CV10 0PH
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012111

Date : 11 April 2011

Dear Mr Mohammed.A.Chaudry,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Costcutter, 100-102 Coleshill Road, Chapel End, Hartshill, CV10 0PH

I refer to my inspection of the above premises on 11 April 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* There was no hot water supply to the wash hand basin in the staff
toilet area. A hot water supply MUST be provided to this sink along with a
supply of anti bacterial soap and hygienic hand drying facilities.

Structural Requirements

2* Repair the wall at the rear of the wash hand basin redecorate and leave
in a sound easy to clean condition.

3* Thoroughly clean the door to the toilet and maintain in a clean
condition.

4* Repair the ceiling panels above the tea making area.

5* The floor covering in the ambient storage area, underneath the sink
unit, underneath the shelves and in the area next to the exit door was
dirty, thoroughly clean and maintain in a clean condition.

6* Repair the cracked floor tiles at the rear exit door to the stock room.

7* Repair the hole in the flooring in the aisle adjacent to the fruit and
vegetable section.

8* Clean the dusty grille at the top of the fruit and vegetable fixture.

9* Clean and maintain in a clean condition the doors and rebates on the
chest freezers in the stock room.

10 I recommend the missing diffuser light to the light fitting in the
stock room is replaced.

Management/Control Procedures

11* During the inspection of your premises it became clear that you have
not done enough to show how you identify control and monitor all steps and
activities of your food business that are needed to make sure that food is
safe. In order to comply with the above legislation I suggest you follow
the guidance issued by the Food Standards Agency Safer Food Better
Business which will guide you through how to comply and provide the
necessary documentation

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 4 weeks time to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Ms Sharon Patrick

Food Safety Officer

Environmental Health

A copy of this letter is also being sent to:

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Ms Sharon Cunningham CV9 1DE

The Digby

Coleshill Road Switchboard : (01827) 715341

Water Orton Fax :

B46 1SH E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012248

Date : 7 July 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Digby, Coleshill Road, Water Orton, Birmingham, B46 1SH

I refer to my inspection of the above premises on 7 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. Ensure that both wash basins are supplied with soap and paper towels
to enable effective hand washing to be carried out. At the time of the
inspection one basin had no paper towels and one had no soap.

2*. At the time of the inspection several containers of opened sauces
were noted stored on the shelf under the sink unit when it stated on the
manufacturers instructions' refrigerate once opened'. You must also
ensure these bottles are labelled with a date of opening or a use by date,
as some stated `once opened consume within 3 months' and some stated `once
opened consume within 28 days'. You must ensure that the manufactures
instructions are followed at all times.

3*. In the walk in freezer two packs of Chicken Rada with a use by date
of 14/2/10 and some Indian snacks with a use by date of 24 Apr had been
frozen. It is not good practice to freeze foods with a use by date. This
is because the appropriate shelf life of the product may become unclear,
especially if after defrosting the product becomes confused with similar
items that have not been frozen. If you wish to continue with this
practice you should;

o Ensure the product has adequate shelf life when frozen e.g by freezing
on the day of purchase.
o Ensure that the food is never frozen after the use by date has
expired.
o Label the food with the date of freezing and defrosting and;
o Ensure use as soon as possible after defrosting in accordance with any
period recommended by the manufacturer.

4*. A pack of opened cooked ham was noted in the fridge with no label as
to when it had been opened. You must ensure that all high risk foods are
labelled and used within 3 days of being opened or in accordance with the
manufacturers' instructions.

You must ensure that you have a system in place for labelling food to
control how long food is kept. It is important that all food is labelled
throughout to show when it has been cooked, when it has been frozen, when
it has been opened, when it has been defrosted, when it should be used by
etc etc. so that there can be no confusion. When applying a shelf life
ensure that the manufactures' instructions are being followed.

It is a serious contravention of food safety legislation to have food
after the expiry of its use by date or not to use food in accordance with
manufactures'' instructions. Consuming food after the expiry of the use
by date or not following manufacturers'' instructions may lead to serious
illness. Therefore daily checks must be carried out to ensure food is
consumed or disposed of before the expiry of its use by date. These
checks should be part of your opening and closing checks in the safer food
better business system.

Structural Requirements

Kitchen

5*. Thoroughly clean the wash basin including the taps and the soap
dispenser to the basin and maintain in a clean condition. Seal the gap at
the rear of the wash basin using a suitable waterproof mastic.

6*. Clean all greasy and dirty high level pipe work throughout the
kitchen and maintain in a clean condition.

7*. Clean the wall tiles and grouting around the wash basin and around
the sink unit and dishwasher particularly at low level and at the back of
the equipment.

8*. Throw any old and filthy bottles of chemicals that you no longer
use. Ensure any bottles of cleaning chemicals are stored in a clean
condition.

9*. Thoroughly clean the dishwasher trays. It is understood that you do
not use all of them, if this is the case then any that are not used should
be thrown.

10*. Thoroughly clean the floor throughout the kitchen, in particular
under equipment namely the dishwasher, sink units and the cooking range
where grease, dirt and debris have collected.

11*. Clean inside the Bain Marie containers and maintain them in a clean
condition.

12*. Clean inside the Panasonic and Samsung microwaves.

13*. Replace the badly scored chopping boards that can no longer be
effectively cleaned.

14*. Remove any items from the kitchen that are not used in connection
with the food business, namely catalogues, make up etc.

15*. Clean the dirty and greasy electrical sockets and plugs and maintain
in a clean condition.

16*. Clean the shelves and door runners to the hot cabinets and maintain
in a clean condition.

17*. Clean the greasy wooden frame around the ceiling duct above the
cooking range and redecorate using a hard gloss paint.

18*. Clean the greasy walls, plinth and pipe work at the rear of the
cooking range and maintain in a clean condition.

19*. Clean the grease filters and extraction canopy and maintain in a
clean condition.

20*. Thoroughly clean the fryers and maintain in a clean condition.

21*. Clean the greasy and stained wall tiles, ceiling tiles and pipe work
at the end of the cooking range.

22*. Thoroughly clean under the sink unit, by the back door.

23*. Clean the bottom shelf in fridge 4, particularly at the back where
food debris had accumulated.

24*. Clean the dirty can opener.

25*. Fill the holes in the wall tiles, particularly in the wall tiles by
the back door, to provide smooth cleanable surfaces.

Dry Store

26*. Paint or varnish the bare wooden shelves, to provide impervious
surfaces which can be cleaned and disinfected.

27*. Clean the floor and effectively seal the edges.

28*. Remove all cobwebs from high level.

29*. Provide suitable lidded containers for the storage of opened packets
of dried goods, namely flour and custard powder mix.

Walk in freezer

30*. Clean the door handle and surrounding area and the door seals.

31*. Clean the floor.

32*. There was a large amount of ice build up on the floor and on some
products stored under the fan unit. If this unit is leaking or not
working properly you should have it repaired to prevent such an ice build
up.

Bar Servery

33*. Repair or replace the shelves which are damaged on the edges or
where the covering to the edges is coming away to provide smooth cleanable
impervious surfaces.

34*. Thoroughly clean the edges of the floor, in particular by the beer
coolers.

35*. Clean the door seals to the bottle chillers.

36*. Clean the fronts of the beer coolers where dust has collected.

37*. Repair any areas of damaged flooring, in particular by the entrance
into the kitchen.

Glass Wash Up

38*. Thoroughly clean the ice machine, the ice storage compartment should
be cleaned weekly by removing the ice, carefully wiping down surface with
a recommended sterilant solution and thoroughly rinsing with fresh water.

Regular maintenance is essential to prevent serious risk of contamination
of customer's drinks. Routine maintenance should include the cleaning of
the ventilation grills, controlling slime growth in the storage bin area
and, depending on the water hardness, de scaling the ice making mechanism.

39*. Paint or varnish the bare wooden table under the ice machine to
provide a smooth impervious surface which can be cleaned and disinfected.

40*. Clean the wall tiles at the rear of the sink unit.

41*. Clean the dirty wooden plinths under the glass wash machine and
either paint or varnish them.

42*. Thoroughly clean the floor.

Cellar

43*. Thoroughly clean the walls in the cellar, remove any flaking paint,
treat any areas of damp and redecorate.

Gents Toilets

44*. Repair the vanity unit in the gents toilets where the laminate is
missing on one side.

Management/Control Procedures

45*. There were no written food safety procedures on site for your
business. Under the above regulations you must have a written food safety
system in place. On the last inspection you were using the safer food
better business system. If you no longer have this then you must contact
the food standards agency on 0845 606 0667 for them to send you a new
one. The safe method sections must then be completed and the opening and
closing checks carried out daily and the diary completed accordingly. In
view of the number of cleaning matters noted also complete the cleaning
schedule and ensure this is adhered to.

I was very concerned with the conditions found at the time of the
inspection, in particular the poor level of cleanliness and the lack of
food safety procedures and systems, and if on future inspections similar
contraventions are noted then formal action may be taken.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in 2 weeks to ensure that all works
have been completed.

Please also complete the enclosed health and safety questionnaire and
return in the enclosed reply envelope.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Simon Kennedy
CV9 1DE
The Boot

Church Road
Switchboard : (01827) 715341
Warton
Fax : 0870 4001858
Tamworth
E Mail : [email address]
B79 0JN
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mr Stephen Whiles

Direct Dial : 01827 719326

Your ref :

Our ref : 012176

Date : 8 July 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Boot , Church Road, Warton, Tamworth, B79 0JN

I refer to my inspection of the above premises on 8^th July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. No matters identified

Structural Requirements

2. No matters identified

Management/Control Procedures

3. *You must complete any outstanding sections of `Safer Food Better
Business'

I trust that this matter will receive your earliest attention. Please
complete and return the enclosed blue card when you consider that you
fully comply with the Regulations.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Contd/

Yours faithfully

Mr Stephen Whiles

Environmental Health Manager

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Miss Sandra Russell
CV9 1DE
Warwickshire County
Caterers

P O Box 5 Switchboard : (01827) 715341

Shire Hall Fax :

Warwick E Mail :
[email address]
CV34 4RS
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 011981

Date : 9 February 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Coleshill School, Coventry Road, Coleshill, Birmingham, B46 3EX

I refer to my inspection of the above premises on 9 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1*. Remove all flaking paint from the walls in the cleaning cupboard and
redecorate.

2*. Remove all flaking paint from the walls in the bottle/packaging
store, clean all walls particularly at low level and redecorate.

3*. Remove all flaking paint from the window frames in the kitchen
particularly by the sterilising sink and redecorate.

4*. Re secure the metal covering to the wall at low level at the back of
the sink units where it is coming away from the wall. Ensure it is
effectively sealed to enable all areas to be maintained in a clean
condition.

5*. Clean the grille to the extract vent in the window and maintain in a
clean condition.

6*. Thoroughly clean the dusty grille covers to the ceiling fans and the
fans themselves both in the kitchen and servery areas and maintain in a
clean condition.

7*. Fill the holes in the worktop in the dry store. The worktop is
becoming damaged in areas and you should therefore consider replacing it
with one that can be effectively cleaned and disinfected.

8*. Replace the damaged and cracked glass window pane in the back door.

9*. The last pest control report in the kitchen was in 2009. It is
understood that there is a current contract but nothing could be found at
the time of the inspection. Please can you either email me a copy of the
last report or have the report available for inspection on my re visit.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in 2 months to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

A copy of this letter is also being sent to:

Mr Mark Ratigan

Headteacher

The Coleshill School

Coventry Road

Coleshill

B46 3EX

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Adrian Mark Francis
Carolan CV9 1DE

The Pepper Mill

Coventry Road Switchboard : (01827) 715341

Coleshill Fax :

Warwickshire E Mail :
[email address]
B46 3EA
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 011972

Date : 8 February 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Pepper Mill/Ambience Restaurant, Coventry Road, Coleshill, B46 3EA

I refer to my inspection of the above premises on 7 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1*. Thoroughly clean the ice machine including the door seal. The ice
storage compartment should be cleaned weekly by removing the ice,
carefully wiping down surfaces with a recommended sterilant solution and
thoroughly rinsing with fresh water.

Regular maintenance is essential to prevent serious risk of contamination
of customers' drinks. Routine maintenance should include the cleaning of
the ventilation grills, controlling slime growth in the storage bin area
and, depending on the water hardness, de scaling the ice making mechanism.

2*. Thoroughly clean the shelves used to store dry ingredients and
maintain in a clean condition.

3. To prevent any risk of contamination, part used dry foods should be
stored in re-sealable plastic containers.

4*. Replace the dirty and split door seal to the bottle chiller in the
bar.

5*. Replace the tray in the glass wash machine in the bar servery, where
the plastic covering is damaged and missing.

6*. Effectively proof the cellar flaps to prevent the possibility of
entry by rodents.

7*. Although this was not a full Health and Safety inspection, you should
ensure that all gas cylinders whether empty or full, are secured to a
rigid structure to prevent them from falling. Alternatively, cylinders
should be chocked at floor level or stored in a stillage.

I trust that these matters will receive your earliest attention. Once the
above matters have been attended to please complete and return the
enclosed blue reply card in the envelope provided. It is envisaged that
this will be no longer than 2 months.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Simon Kennedy
CV9 1DE
George and Dragon Ltd

154 Coventry Road
Switchboard : (01827) 715341
Coleshill
Fax : 0870 4001858
Birmingham
E Mail : [email address]
B46 3EH
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012140

Date : 4 May 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

George and Dragon, 154 Coventry Road, Coleshill, Birmingham, B46 3EH

I refer to my inspection of the above premises on 4 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* Ensure that you have effective labelling procedures in place to control
how long food is kept. It is important that all food is labelled
throughout to show when it has been prepared, cooked, frozen, opened,
defrosted and when it should be used by etc. to ensure there is no
confusion. When labelling food ensure that manufacturer's instructions are
ALWAYS followed.

2* Ensure that you carry out daily checks on use by dates to ensure that
food is consumed or disposed of before the expiry of its use by date.

3* At the time of the inspection:

. There was a container with batter mix which had no labelling to
indicate when this was prepared, this is a high risk item as it contains
raw egg and as there was no indication as to how long this had been stored
and consequently how many times it had been in and out of refrigeration
there is no way of ensuring that this food is safe to eat.

. There were desserts defrosting in the cold store with no dates
indicating when they were defrosted.

. There were 2 tubs of coleslaw with a use by date of 29/4/11 and
30/4/11.

. There were 2 pots of Onken yoghurts with use by dates of
10/4/2011 and 26/4/2011.

. There was a tub containing cooked gammon off cuts which was
uncovered and not labelled.

. There was a tray of frozen haddock defrosting in the cold store
with no labelling to indicate date of defrosting.

. There was a bag of Mediterranean chicken open and uncovered in
the fridge underneath the salad preparation area with no labelling to
indicate when it should be used by.

. There was an uncovered, unlabelled container of raw gammon.

. There were two frozen mixed gills in the freezer which were
dated 28/4/2011, however it wasn't clear whether this was the date on
which they were frozen or the use by date.

. There was no label on a jar of prawn cocktail sauce to indicate
when it was opened, therefore manufacturer's instructions could not be
followed correctly.

4* There was a large tub of cooked rice in the fridge, all cooked rice
which is put into the refrigerator or freezer should be labelled with a
date so that its use can be controlled. If kept in a refrigerator it
should be used within 2 days of cooking.

5* Ensure staff have adequate, suitable and clean protective clothing when
working in the food handling area.

6* The window was open in the pot wash area, this provides easy access for
pests. The window must either be kept closed and an alternative means of
ventilation provided, or must be fitted with insect proof screens which
can be easily removed for cleaning. The insectocutor in the kitchen should
be regularly cleaned and maintained and the UV tubes should be replaced
every 12 months.

7* There was some Tandoori chicken left defrosting on the side in the wash
up area which was also uncovered. Food should be kept cool during
defrosting to minimise the growth of harmful micro organisms, foods should
also be covered to prevent any possible risk of contamination.

Structural Requirements

Wash up area

8* Repair the cracked tiles over the work bench.

9* Thoroughly clean the skirting board under the workbenches and maintain
in a clean condition.

10* Thoroughly clean and repair the dirty and damaged architrave around
the entrance to the wash up area.

11* Repair the damaged plasterwork and redecorate and leave in a readily
cleanable condition.

12* Thoroughly clean the window sill at the rear of the sinks and the
associated framework.

13* Thoroughly clean and degrease all dirty switches and socket outlets.

14* Thoroughly clean all pipework.

15* Replace the dirty sealant around the sink.

16* There was a basket of pots directly on the floor under the shelf and
the floor was dirty.

17* The drawer containing the clean dish cloths was dirty and rusty, this
must be repaired, cleaned and disinfected to prevent the cloths becoming
contaminated.

18* Replace or repair the broken tiles on the window sill.

19* There were a number of plastic containers which were damaged, such
that pieces could break off and contaminate food. Replace the defective
equipment immediately to minimise any risk of contamination of the food.

Cold store

20* Clean the dirty/dusty fans.

21* Thoroughly clean the floor.

Freezer (adjacent to cold store)

22* Thoroughly clean the doors, hinges and handles on the freezer
adjacent to the cold store, the doors appear to be damaged, surfaces used
in food preparation areas should be capable of being cleaned and
disinfected.

23* Repair or replace the missing and broken floor and wall tiles
around the freezer.

Kitchen

24* Thoroughly clean the Salamander which has a large build up of
grease and Carbon deposits.

25* Replace the broken casing on the top of the polar fridge.

26* Thoroughly clean and degrease the extraction canopy over the
cooking area, there was grease adhering to the fat deposits.

27* Ensure all hand touch points are de-greased and thoroughly
cleaned and disinfected.

28* There was spillages of blood around the seal and on the shelf of
the middle Polar fridge, thoroughly clean and disinfect and maintain in a
clean condition. All food should be kept covered when stored in the fridge
to prevent any possible risk of contamination. Food should be properly
wrapped or stored in clean, lidded washable containers.

29* There were two holes in the stainless steel splash back at the
rear of the fryers which appear to be the remains of old electrical
sockets. These must be made safe and covered with a blank by a competent
person.

30* Replace the badly scored chopping boards.

31* Clean the badly stained ceiling.

32* Clean the dirty and dusty diffuser to the light fitting.

Cellar

33* Clean around the seals on the freezers.

Bar

34* Clean behind the glass washer and thoroughly clean the flooring.

35* Remove any unused equipment from behind the bar to aid cleaning
and pest control.

36* Clean the cooler units.

Lounge

37* Repair the damaged plaster at the entrance to the lounge.

38* Clean the door seals to the fridge used for desserts.

39* Replace or cover the wooden shelf to leave a smooth, impervious,
readily cleanable surface.

Management/Control Procedures

40* There was NO food safety management procedure at all for the
business at the time of the inspection. As a matter of urgency you must
examine all food operations carried out within your business, including
purchase, storage, handling, preparation, cooking and service and ensure
that at each stage, the food is being treated in a safe and hygienic way.

When you examine your food business considering all of the steps above you
will be able to identify where food safety problems may arise and ensure
that you and your staff have the necessary procedures in place at any
critical points to control these food safety problems.

Examples of the hazards you should consider are the presence of harmful
bacteria in raw meat, the growth of harmful bacteria in foods stored at
room temperature, cross contamination between raw and cooked foods,
contamination by pests, physical and chemical contamination.

This close examination of your food business operation is known as food
safety management you may also see this referred to as HACCP. I have
enclosed a copy of Safer Food Better Business which will guide you through
how to comply with the above legislation and provide the necessary
documentation.

I have also enclosed an information sheet entitled `E coli O157: An
invisible threat to your business' which also contains important
information on how to prevent contamination.

I am concerned that such serious food safety contraventions have been
found during this inspection and I must warn you that if similar
contraventions are found during future visits formal action in the form of
a prosecution will be considered in line with our enforcement policy. I
trust therefore that you will take immediate action to rectify matters.

A further inspection will be carried out in four weeks' time to ensure
that all works have been completed and that your premises are compliant.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Ms Sharon Patrick

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr John Cave
CV9 1DE
Caves Newsagents

Coventry Road
Switchboard : (01827) 715341
Fillongley
Fax : 0870 4001858
Coventry
E Mail : [email address]
CV7 8ET
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mr Stephen Whiles

Direct Dial : 01827 719326

Your ref :

Our ref : 012024

Date : 22 February 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Health And Safety at Work etc Act 1974

Caves Newsagents, Coventry Road, Fillongley, Coventry, CV7 8ET

I refer to my inspection of the above premises on 22 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. * On a daily basis you should check the temperature at which all
chillers and freezers are operating and keep records of these checks.
Chillers should be operating below 8 Centigrade (recommended below 5
Centigrade) and freezers colder than -18 Centigrade. Your food safety
procedures must indicate to staff what action to take if any unit(s)
are operating above the specified temperature.
2. * Tubs of sandwich filler (e.g. chicken tikka) must be used within
three days of opening. Once opened you must label the tubs to indicate
the date until when the contents are safe to use.
3. * You are currently giving sandwiches made on the premises a two day
shelf life. Given the poor conditions found at the time of inspection
this is too long and you must label the sandwiches `consume on day of
purchase'. I may allow you to extend this again in future if you can
demonstrate adequate food hygiene and food safety management
procedures. Be aware that you must ensure that all the ingredients in
a sandwich will remain in date during the shelf life of the sandwich
e.g. any sandwich filler used must remain within its `use by' date
whilst it is in the sandwich, you must not use any ingredients at the
end of their use by date and then further extend the

Contd/

shelf life because they are in a sandwich.

4. * On a daily basis you must check the temperature of the hot holding
cabinet to ensure that it is operating above 63 centigrade and keep
records of these checks.
5. * The person working in the kitchen was not wearing protective over
clothing. All persons handling open high risk food must wear clean
protective overclothing.
6. * The wash hand basins in the kitchen and toilet appeared not to have
been used and there was no soap to the basin in the kitchen. Hand
washing is critical to food safety and you must ensure that staff wash
their hands as often as necessary and in particular after visiting the
toilet, handling raw food, coughing or sneezing or handling refuse or
anything else likely to contaminate the hands with bacteria. Enclosed
is advice on hand washing technique.
7. * You must obtain suitable thermometers to enable you to check
chiller, freezer, hot hold and cooking temperatures. I enclose
brochures from two manufacturers to assist you, but there are also
other suppliers.

Structural Requirements

8. *All parts of the premises were dirty. In particular the toilet
compartment was filthy and the w.c. pan caked in faeces, the wash hand
basins in the kitchen and toilet were dirty. Thoroughly clean all
parts of the structure and all equipment and utensils.

Management/Control Procedures

9. * You did not have in place a written food safety management system
and no records to show that routine checks are being carried out. In
February 2008 you were provided with a copy of `Safer Food Better
Business' (SFBB) and coached in the use of the pack. You were given
further advice about using the pack and keeping suitable records in
August 2009. You must ensure that SFBB is kept on the premises and all
staff trained in the safe methods that you use, what checks are needed
and how to keep records. If you have lost your copy of SFBB a further
copy can be obtained from the Food Standards Agency by calling 0845
606 0667 or emailing [1][email address].
10. * The person cooking the food had not received any formal food hygiene
training. You must ensure that all staff handling open high risk foods
are trained to level 2 in food hygiene. A list of local training
providers is enclosed.

Health And Safety At Work etc Act 1974

11. * There were numerous trip hazards in the premises such as the uneven
floor in the shop, trailing cables behind the counter and sundry items on
the floors. You should carry out a suitable and sufficient risk assessment
and ensure that action is taken to eliminate all the trip hazards. I
enclose leaflets on risk assessment and slips and trips to assist you.

12. * All work on gas appliances must be carried out by a competent
engineer registered with the Gas Safe Register and all gas appliances in
use at a work place must be safety checked annually. You must provide
evidence that the gas appliances have been installed by a competent person
and that annual checks are carried out.

13 * As you are currently carrying out building works at the premises you
need to be aware of your duty to manage any asbestos that may be present
in the building. You must identify whether there is any asbestos present
in the area where work is being carried out and if so how that asbestos
will be managed to avoid the release of dangerous fibres. I enclose a
leaflet to assist you.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in one month to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to

Contd/

contact me on the above telephone number.

Yours faithfully

Stephen Whiles

Environmental Health Manager

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr John Webster
CV9 1DE
Kingsbury Country Club

Coventry Road
Switchboard : (01827) 715341
Kingsbury, Tamworth
Fax : 0870 4001858
Staffordshire
E Mail : [email address]
B78 2LP
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012251

Date : 11 July 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Kingsbury Country Club, Coventry Road, Kingsbury B78 2LP

I refer to my inspection of the above premises on 11 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. The items marked with an asterisk are the
priority matters that you need to address in order to improve your score
under the scheme.

Food Hygiene and Safety Procedures

1* Ensure that you have effective labelling procedures in place to control
how long food is kept. It is important that all food is labelled
throughout to show when it has been prepared, when it has been cooked,
when it has been frozen, when it has been opened, when it has been
defrosted, when it should be used by etc so there can be no confusion.
When applying a shelf life ensure that the manufacturer's instructions are
followed. For example some cooked meats including black pudding have to be
used within 2 days of opening.

Ensure that you carry out daily checks on use by dates to ensure that food
is consumed or disposed of before the expiry of its use by date. This
should be part of your opening and closing checks in your safer food
better business (SFBB) system.

At the time of inspection there were two open packs of cooked meat with no
indication of when they were opened. There were also some faggots in the
freezer which had a use by date and the date had been removed. It is a
serious contravention of food safety legislation to have food after the
expiry of its use by date; to not use food in accordance with the
manufacturer's instructions and to alter or remove a use by date.

Continued over.....

2* Chilled foods should be stored at less than 5^oC (maximum temperature
8^oC). Monitoring the temperatures of chilled and frozen foods should be
part of your opening and closing procedures in your SFBB system.

3* You should use a temperature probe for checking the core temperature of
foods and ensure that food such as roast pork joints, chicken and turkey
reach a centre temperature of 75^oC. You should record the temperature in
your SFBB diary.

4* The cooling of hot food is critical to food safety and must be
carefully controlled. Food such as cooked rice must be cooled quickly,
ideally within one hour and stored in the fridge. If necessary you should
use active cooling and further information is given in your SFBB safe
methods.

5* Cease the practice of storing food in open cans, as once opened the
food may react with the metal and air leading to contamination. You should
transfer the contents to suitable impervious containers for example
plastic ones.

6* Staff should be reminded to rinse the nozzle to the aerosol can of
cream under warm running water after each use to prevent contamination.

7 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 -1DEGC to +1DEGC, and pure boiling water should
measure between 99DEGC and 101DEGC. If your thermometer appears not to be
working correctly it should be replaced or sent for service. For further
advice refer to the manufacturers instructions. You should make a note of
your calibration check in your SFBB diary.

8* The wash hand basin in the kitchen was being used to store equipment.
The basin must be kept empty, clean and available for use at all times for
washing hands.

9* It was noted that ham and cheese rolls were being stored on the back
bar fitting when I arrived. High risk foods such as sandwiches and rolls
should be stored at less than 5^oC (maximum temperature 8^oC). Checking
the temperature of such foods should be included as part of your
temperature monitoring procedures.

10 If you use glass in your food preparation areas, you should consider
the risk of contamination as part of your Food Safety Management
Procedure. It was noticed during the inspection that there was a pint
glass of squash on the preparation surface. It is strongly recommended
that you provide unbreakable drinking vessels if they are to be used in
the kitchen.

11* Ensure that cleaning procedures are in place so that the premises and
equipment are maintained in a clean condition. Ensure that cleaning
products are used in accordance with the manufacturer's instructions on
the label. For example one of your cleaning solutions required a contact
time of five minutes before being wiped off.

12 Fresh shell eggs were being kept at room temperature. Current
Government advice is that eggs being stored prior to use in catering
premises should be kept under refrigeration. [This is to allow an
important extra margin for safety towards the end of the eggs natural
storage life at ambient temperature.]

Structural Requirements

Kitchen

13* Ensure that fridges and freezers are regularly cleaned and sanitised
including door seals. The large chest freezer also required defrosting.

14* There was a pool of water in the base of one fridge. Have this unit
serviced to ensure that it is operating properly.

15* Ensure that hand contact/touch surfaces such as fridge doors, handles,
switches, microwave ovens etc are cleaned and sanitised frequently.

16* Clean the draining rack and maintain in a clean condition.

17* Chopping boards should be cleaned and sanitised after use and stored
in a clean condition. Boards should be replaced once they are no longer
cleanable. At the time of inspection there was a wooden chopping board in
a dirty condition on the prep table and the chef was about to go off duty.

18* Thoroughly clean the can opener and base plate. Remove all rust and
treat to provide sound impervious surfaces using a suitable paint e.g.
hammerite.

19* Thoroughly clean the floor and maintain in a clean condition.

Bar servery and glass wash

20* Thoroughly clean the bar servery and glass wash area including floor,
walls, shelving etc and maintain in a clean condition

Cellar

21* The ice machine was in a filthy condition and you were instructed to
switch off the unit, dispose of all ice, thoroughly clean and sanitise
before using it again.

You must ensure that the ice machine is cleaned and sanitised regularly to
prevent risk of contamination.

22* Clean and redecorate all dirty and damaged paintwork to the ceiling,
walls and woodwork

23* Thoroughly clean the wash basin.

Management/Control Procedures

24* As a matter of urgency you must put in place food safety management
procedures and keep up to date records relating to your procedures. These
procedures must then be reviewed whenever you make any changes to the
business e.g. new menu items, new procedures, new suppliers. Using the
Safer Food Better Business system (SFBB) is one way of meeting this
requirement and you already have a pack. You should ensure that you follow
the instructions with the pack and complete all relevant sections. You
should then keep relevant daily records including completing the daily
diary to show that the opening and closing checks have been carried out
and that the safe methods have been followed.

Continued over...

25* Information entitled `E coli O157 An invisible threat to your
business' is enclosed which you should read carefully and ensure that you
are taking all necessary measures to prevent such contamination.

Health and Safety Self-Audit Questionnaire

26* Please complete and return the self-audit questionnaire which I left
with you at the end of the inspection.

Food Business Registration

27* Please complete and return the registration form which I left with you
at the end of the inspection.

I trust that these matters will receive your immediate attention. A
further inspection will be carried out on July 21st 2011 to check
compliance. It is however accepted that decorating the cellar may take up
to two months.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

A copy of this letter is also being sent to:

Mr Terry Parkes

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mrs Hobday CV9 1DE

The Manor House

Coventry Road Switchboard : (01827) 715341

Fillongley Fax :

CV7 8ET E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012295

Date : 5 August 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Manor House, Coventry Road, Fillongley, Warwickshire, CV7 8ET

I refer to my visit of the above premises on 5 August 2011 which was
undertaken to discuss the requirements needed in order for you to comply
with the above regulations. As discussed please find below the necessary
requirements;

Food Hygiene and Safety Procedures

1. You must ensure that all chilled foods are maintained at a temperature
of 8^0C or colder - preferably 5^0C, and that all frozen foods are
maintained at minus 18^0C or colder. Record the temperatures of your
fridges and freezers on a daily basis.

2. Ensure that all cooked foods are cooked to a centre temperature of at
least 75^0 C, use your probe to check this and record the temperatures in
your daily diary.

3. You should calibrate your probe monthly to check that it is working
properly. You can do this by checking the temperature of pure water and
ice mixture which should measure between -1^0C to +1^0C, and pure boiling
water which should measure between 99^0C and 101^0C. Record the results
of the test in your daily diary.

4. Ensure that all raw and cooked foods are kept totally separate. You
should organise your fridges to ensure that foods are kept covered and
cooked/ready to eat foods are always stored separately and above any
hazardous raw food items.

5. You must ensure that you have a system in place for labelling food to
control how long food is kept. It is important that all food is labelled
throughout to show when it has been cooked, when it has been frozen, when
it has been opened, when it has been defrosted, when it should be used by
etc etc. so that there can be no confusion. When applying a shelf life
ensure that the manufacturers' instructions are being followed.

Management/Control Procedures

6. Complete the safer food better business pack that was left at the time
of the inspection, you should;

o work through the pack one section at a time and complete all the safe
methods that are relevant to your business - when you have done this
date and sign the safe method completion record
o list your opening and closing checks and any extra checks that you do
o complete all staff training records, and suppliers list
o complete the diary daily. By ticking and signing you are confirming
that all the opening and closing checks have been carried out and that
all safe methods have been followed.

7. Complete and return the enclosed food premises registration form in
the envelope provided.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in approximately 6 months to ensure
that all the above matters are being complied with, on this inspection
your premises will also be scored in accordance with the scores on the
doors food hygiene rating scheme.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mr David Smith Warwickshire

White Swan CV9 1DE

Coventry Road

Kingsbury, Switchboard : (01827) 715341

Tamworth Fax : 0870 4001858

Staffordshire E Mail : [email address]

B78 2LN Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012220

Date : 6 June 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The White Swan, Coventry Road, Kingsbury, Tamworth, Staffordshire, B78 2LN

I refer to my inspection of the above premises on 6 June 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* The ice making machine in the was dirty. It should be switched off,
emptied then thoroughly cleaned and disinfected. Paying particular
attention to the door seals to avoid the risk of contamination.

Structural Requirements

Cellar one:

2* The ceiling was damaged. Repair or renew the ceiling to leave a surface
that will prevent the accumulation of dirt.

3* The ceiling was dirty and covered in cobwebs thoroughly clean and
maintain in a clean condition.

4* Thoroughly clean the sink and maintain in a clean condition.

5* The stairs leading down to the cellar were cluttered these items should
be removed as they present a considerable trip hazard.

Cellar two:

6* Clean the filthy door seals on the fridge used to store the Budweiser.

7* Remove equipment which is no longer used to enable effective cleaning
to take place.

Bar:

8* Repair the damaged flooring and leave in a sound easy to clean
condition.

9* Repair the damaged shelving.

10* Remove the clutter which has accumulated underneath the sink.

I trust that these matters will receive your earliest attention, a further
inspection will be carried out in 8 weeks to ensure that all works have
been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Ms Sharon Patrick

Food Safety Officer

A copy of this letter is also being sent to:

Mr K Talbot, Punch Taverns

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr Raymond Leslie Barber CV9 1DE

The Royal Oak

Coventry Road Switchboard : (01827) 715341

Kingsbury Fax :

B79 2LP E Mail :
[email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012002

Date : 11 February 2011

Dear sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Royal Oak, Coventry Road, Kingsbury, Tamworth, Staffordshire, B78 2LP

I refer to my inspection of the above premises on 9 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. To ensure correct stock rotation of foods you should ensure that all
foods are labelled appropriately with either a date of opening or a use by
date and in the case of foods which have been frozen a date of freezing
and then a date of defrost. At the time of the inspection the following
were noted;

-Slices of pate which had been frozen with no labels or
dates on.

-Lasagnes in the fridge with no indication of when they had
been taken out to defrost.

-Some cooked ham in the fridge with no indication of a use
by date. It is understood that this is bought from the butchers with no
label or date on it. You should ensure that you know the shelf life of
all the foods that you purchase for use in your business to ensure that
you are not using foods past their use by dates.

Structural Requirements

2*. Thoroughly clean the door seal to the freezer section of the
fridge/freezer and maintain in a clean condition.

3*. Clean the bottom shelf in the upright freezer where crumbs and debris
have accumulated and maintain in a clean condition.

4*. Replace the badly scored chopping boards.

5*. Thoroughly clean the floor under the cooking range, remove all debris
and grease and maintain in a clean condition.

6*. Clean the dusty extract grille cover over the cooker and maintain in
a clean condition at all times.

7*. Thoroughly clean the greasy fryer units including all switches and
knobs and maintain in a clean condition at all times.

8*. Clean the window sills, the fly screens to the windows and the screen
runners and maintain this area in a clean condition at all times.

Management/Control Procedures

9*. As part of your written food safety system you have record sheets for
recording the delivery temperatures of foods and also record sheets to
confirm that all cooked foods have reached a centre temperature of at
least 75^0 centigrade. However, it was noted that these records have not
been kept up to date. You should ensure that all your records are
maintained and kept up to date at all times in accordance with your
written food safety system.

10. It is recommended that you keep a record of your probe calibration
checks.

Health & Safety at Work etc Act 1974

11. Although this was not a full Health and Safety inspection you must
replace the broken electric socket under the sink unit. If this socket is
not used then replace the socket with a

blanking plate.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 2 months to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Kevin Chong CV9 1DE

39 Hampton Hill

Wellington Switchboard : (01827) 715341

Telford Fax : 0870 4001858

TF12 ER E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 011993

Date : 9 February 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Wok Inn Takeaway, Coventry Road, Kingsbury B78 2LN

I refer to my inspection of the above premises on 9 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *Provide a magnetic holder for kitchen knives so that they can be
stored hygienically and safely.
2. *Food should not be stored in open cans. Once opened the unused
contents should be transferred to a suitable impervious lidded
container.
3. *Ensure that cleaning cloths are replaced frequently. In particular
ensure that cloths used in a raw meat area are not used in a ready to
eat area.
4. *Provide and maintain an adequate supply of paper towels at the wash
basin.
5. Fabric towels on which the same part may be used more than once are
not recommended for hand drying. I recommend that you provide a paper
towel dispenser next to the wash basin.

Structural Requirements

6. *Clean and cover all exposed dirty edges to the shelving above the
sink and in the cooking area to provide smooth impervious surfaces
which can be effectively cleaned.

Continued overleaf..

7. *Replace the waterproof sealant at the rear of the sinks.
8. *Clean all dirty grouting to wall tiles.

I trust that these matters will receive your earliest attention.

Please return the enclosed reply card when the above works have been
completed which I trust will take no longer than six weeks. In the
meantime if you require any help or further information, please do not
hesitate to contact me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mrs Erica Finnerty Warwickshire

Sodexo Staff Canteen CV9 1DE

Daw Mill Colliery

Daw Mill Lane Switchboard : (01827) 715341

Arley Fax :

Coventry E Mail : [email address]

CV7 8HS Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012035

Date : 4 March 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Sodexo, Daw Mill Colliery, Daw Mill Lane, Arley, Coventry, CV7 8HS

I refer to my inspection of the above premises on 1 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1*. Replace the lifting and damaged cover to the worktop in the shop
area.

2*. Thoroughly clean the ceiling panels in the microwave ovens and
maintain in a clean condition.

3*. Replace the missing wall tiles at low level under the preparation
table in the sandwich area.

4*. Reseal the rubber skirting which is coming away from the wall under
the wash basin.

5*. Re secure the wall tiles which are coming away from the wall at low
level under the shelving in the wash up area.

6*. Repair or replace the lifting and holed floor by the side of the
dishwasher.

7*. Clean the edges and corners of the floor under the shelving in the
dry store where debris has accumulated and maintain in a clean condition.

8*. On checking our Premises Registration Forms it appears we do not have
an up to date registration form for your food business. Please therefore
complete and return the enclosed form in the envelope provided.

I trust that these matters will receive your earliest attention. Once all
the above matters have been completed please complete and return the
enclosed blue reply card in the envelope provided. It is envisaged that
this will be no longer than 2 months.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

A copy of this letter is also being sent to:

Mr Alistair Hadfield, Service Manager, Daw Mill Colliery, Daw Mill Lane,
Arley

Heather Roe, District Manager, Sodexo Ltd, 310 Broadway, Salford,
Manchester M50 2UE

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
James Loftus
CV9 1DE
Dog and Doublet

Dog Lane
Switchboard : (01827) 715341
Bodymoor Heath
Fax :
Kingsbury
E Mail : [email address]
B76 9JD
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012178

Date : 23 May 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Dog and Doublet, Dog Lane, Bodymoor Heath, Kingsbury, B76 9JD

I refer to my inspection of the above premises on 18 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. Ensure that the designated raw meat fridge is used just for raw meat,
at the time of the inspection a bag of peas had been placed in the bottom
of the fridge.

2*. Ensure that the manufacturers' instructions on food products are
followed at all times. During the inspection some containers of opened
sauces were noted in the bottle store which stated `refrigerate after
opening', the chilli con carne sauce and the sweet and sour sauce also
stated `use within 3 days of opening'. You should ensure that the opened
sauces are labelled accordingly and refrigerated.

3*. Some pouches of Lamb shanks were noted which had no use by or best
before date on them. It is understood they are ambient stable products.
As part of your food safety system you should not accept or purchase food
products that do not have a shelf life date on them.

Structural Requirements

4*. Thoroughly clean the woodwork at the rear of the griddle at the far
end of the kitchen and redecorate as necessary.

5*. Seal the rear of the work top to the wall at the back of the hotplate
using a suitable waterproof mastic.

6*. Clean the greasy wooden stands under the microwave oven and
redecorate using a suitable hard gloss paint.

7*. Clean the greasy ceiling above the hotplate and redecorate as
necessary.

8*. Clean the drawer fronts, bottom shelf and top of the door to freezer
no 3 and maintain in a clean condition.

9*. Remove the rust from the front edge of the Goodman microwave in the
back kitchen and redecorate using a hard gloss non toxic paint.

10*. Clean the mouldy split door seal to freezer no 5 until a replacement
can be fitted.

I trust that these matters will receive your earliest attention,
particularly the matters relating to cleanliness and food safety. Once
the above matters have been complied with please complete and return the
enclosed blue reply card in the envelope provided. It is envisaged that
this will be no longer than 1 month.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Anthony Palmer
CV9 1DE
Marston Farm Hotel

Dog Lane
Switchboard : (01827) 715341
Bodymoor Heath
Fax : 0870 4001858
Kingsbury
E Mail : [email address]
B76 9JD
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mr Stephen Whiles

Direct Dial : 01827 719326

Your ref :

Our ref : 012045

Date : 9 March 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Marston Farm Hotel, Dog Lane, Bodymoor Heath, Kingsbury, B76 9JD

I refer to my inspection of the above premises on 9 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *Ready to eat foods (black pudding and chorizo) were stored in the raw
meat fridge. There is adequate space in the walk in chiller for all
ready to eat foods and you must ensure adequate separation between raw
and ready to eat foods to avoid the risk of cross contamination.
2. *Cooked food stored in the freezers had not been labelled with any
information to control its use. You must ensure that all cooked food
that is frozen down is labelled in accordance with the requirements of
your food safety management system regarding shelf life and usage.
3. *Although you had records of fridge/freezer temperature checks and
cooked temperature checks these had not been completed for the two
days prior to my visit. I was told this was because chef had not been
at work. You must ensure that all staff involved in handling food have
been trained in accordance with your food safety management procedures
and that staff know what to do to maintain food safety in the absence
of the chef.
4. As the hotel seems to be becoming busier I identified a problem with
cooling food prepared in advance for service later. I recommend that
you obtain a blast chiller in order that you can guarantee that food
is not kept out of temperature control for

Contd/

periods that may cause a risk.

Structural Requirements

5. *Repair and redecorate the water damaged ceiling in the kitchen to
leave with a smooth impervious finish that is easy to clean.
6. *Thoroughly clean the floor of the kitchen underneath and behind
equipment. You must review you cleaning schedule to ensure that these
areas are cleaned on a regular basis.
7. *You must provide hand washing facilities to the bar in the marquee.
If you are unable to provide fixed plumbing, portable hand washing
units are available from Messrs Teal Patents. This matter was agreed
with you in June 2010 and you must ensure that you comply with this
requirement without further delay.

Management/Control Procedures

8. *I was shown a Company food safety management system. However it did
not appear that in practice you were following the safe methods in
that document e.g. the policy requires you to measure chiller
temperatures by probing something placed in the warmest part of the
chiller - in practice you were taking a reading from the display on
the exterior of the unit or using an infra red thermometer. You must
read your food safety management system carefully and ensure that you
are complying with its requirements and train all staff handling food
in the correct procedures.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out on 13^th April 2011 to ensure that
all works have been completed.

At the revisit, I will also be carrying out a full health and safety
inspection. Please have available your risk assessments, health and safety
policy and inspection certificates for gas and electricity and any other
supporting documentation you may have.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mr Stephen Whiles

Environmental Health Manager

A copy of this letter is also being sent to:

Brook Hotels, The Coach House, High Street, Sevenoaks, Kent TN13 1HY

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mr Simon Horsley Warwickshire

7 Day Catering CV9 1DE

Drayton Manor Business
Park
Switchboard : (01827) 715341
Coleshill Road
Fax :
Tamworth
E Mail :
Staffs [email address]

B78 3TL Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012137

Date : 4 May 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

7 Day Catering (Selfridges), DHL, Edison Road, Hams Hall,
Coleshill,Birmingham, B46 1DA

I refer to my inspection of the above premises on 4 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. At the time of the inspection some Cumberland sausages were
defrosting in the bottom of the fridge with a label stating frozen on 13/4
use by 13/5. It is however understood that these were to be used today.
When foods are defrosting you should ensure that the foods are labelled
with a date of defrost and that the use by date is changed appropriately
to avoid any confusion.

Structural Requirements

2*. Thoroughly clean the edges of the floor in the dry store particularly
under the shelves where debris has collected and maintain in a clean
condition.

3*. Clean the bottom shelves in both the salad fridge and the Levin
freezer where crumbs and debris have collected and maintain in a clean
condition at all times.

4*. Put up the new towel dispenser above the wash basin.

5*. Thoroughly clean the dirty microwave in the dining area and maintain
in a clean condition.

Management/Control Procedures

6*. On checking our Premises Registration Forms it appears we do not have
an up to date registration form for your food business. Please therefore
complete and return the enclosed form in the envelope provided.

I trust that these matters will receive your earliest attention. Once the
above matters have been completed please complete and return the enclosed
blue reply card in the attached envelope. It is envisaged that this will
be no longer than 1 month.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

A copy of this letter is also being sent to:

Ruth Adams

Catering Manager

7 Day Catering

DHL (Selfridges)

Edison Road

Hams Hall

Coleshill

Birmingham

B46 1DA

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Ms Sue Partlow CV9 1DE

Individual Care Services

1 Dexter Way Switchboard : (01827) 715341

Birchmoor, Tamworth Fax : 0870 4001858

Staffordshire E Mail :
[email address]
B78 1AZ
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012089

Date : 28 March 2011

Dear Ms Partlow,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Individual Care Services, 1 Dexter Way, Birchmoor, Tamworth,
Staffordshire, B78 1AZ

I refer to my inspection of the above premises on 28 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*You should cease the practice of washing raw mince as it is easy to
contaminate surrounding surfaces with food poisoning organisms, you are
advised to pour any excess blood away and place the mince straight in the
cooking pan.

2*There was a yoghurt and a bottle of milk with a `use by' date of 26
March 2011. This is a serious contravention of food safety and puts the
health of the vulnerable population at risk. There were also eggs stored
in the fridge with a best before date of 26 March 2011.

All staff who handle food as part of their duties need to be trained in
your procedures to ensure that everyone follows the same system and that
someone is responsible for checking daily that food passed its `use by'
date is removed from the fridge. Checking the fridges is usually part of
the opening and closing checks in any food business along with checking
fridge and freezer temperatures

Structural Requirements

1*Clean the down pipe form the wash hand basin and maintain in a clean
condition.

2*Repair the edging strip on the breakfast bar.

3*Redecorate the damaged bottom edge on the radiator.

Management/Control Procedures

1*You must have in place food safety management procedures based on the
principles of HACCP (hazard analysis critical control point). These must
be kept in place permanently, there must be documents and records relating
to your procedures. These procedures must be reviewed regularly and
whenever you change your menus systems of working etc.

To meet this requirement you were supplied with Safer Food Better Business
(SFBB), at the time of the inspection this was kept upstairs in the
office, whilst you have implemented your own system of record keeping SFBB
is a useful tool for all staff to use in the kitchen as it considers all
stages of your food business and details your safe methods. You must
ensure that staff are adequately trained and follow the written
procedures.

2*Review your procedures for `Food Handlers Fitness To Work' and ensure
staff know and follow your procedures. After discussing this with members
of staff they thought the company exclusion policy after sickness and
diarrhoea was 24 hours. Further information is available on the Food
Standards Agency website [1]www.food.gov.uk and I have enclosed an extract
from it.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 1 month to ensure that all works
have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Ms Sharon Patrick

Technical Officer

Environmental Health

A copy of this letter is also being sent to:

Individual Care Services Ltd

Studley

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mrs Veronica Evans CV9 1DE

Partner Logistics

Faraday Avenue Switchboard : (01827) 715341

Hams Hall Distribution Park Fax : 0870 4001858

Coleshill, Birmingham E Mail :
[email address]
B46 1AL
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Jo Phipps

Direct Dial : 01827 719304

Your ref :

Our ref : 012213

Date : 26 May 2011

Dear Mrs Evans,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Veronica's Catering Company, Partner Logisitics, Faraday Avenue, Hams Hall
Distribution Park, Coleshill. B46 1AL.

I refer to my inspection of the above premises on 26 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Management/Control Procedures

1. I was pleased to see controls in place at the time of the inspection
but documentation had lapse. You do have a written food safety
management system but it is not specific to your business as it was
from a previous employer. You are however carrying out the controls
to make sure food produced at your premises is safe. You should
therefore following the guidance issued by the Food Standards Agency,
`Safer Food Better Business' which I have supplied you with. I
recommend that in addition you continue to record your fridge and
freezer temperatures and any temperature checks you carry out on
cooked products such as cooked meats.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 6 weeks' time to ensure that all
works have been completed.

Cont/d.

- 2 -

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Jo Phipps

Senior Environmental Health Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mr Ian Perry-Griffith Warwickshire

Sainsburys NDC CV9 1DE

Faraday Avenue

Hams Hall Switchboard : (01827) 715341

Coleshill, Fax : 0870 4001858

Birmingham E Mail : [email address]

B46 1AL Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012301

Date : 3 August 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

7 Day Catering (Sainsburys), Sainsburys NDC, Faraday Avenue, Hams Hall,
Coleshill,Birmingham, B46 1

I refer to my inspection of the above premises on 3 August 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. Ensure that staff know that raw meat should not be washed as this as
there is the risk of contaminating surrounding surfaces with food
poisoning organisms.

2* To prevent cross contamination between raw and ready to eat food
preparation areas ensure that separate cleaning cloths are
used. As discussed different colour cloths could be used for the ready to
eat and raw food preparation sections and equipment.

Structural Requirements

3* Replace the chopping boards as they were badly scored and cannot
therefore be thoroughly cleaned and disinfected.

4* The extractor fan/canopy and filters in the kitchen were in a
dirty/greasy condition. They must be thoroughly cleaned and maintained in
a clean condition, I understand these works are programmed.

I trust that these matters will receive your earliest attention.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Ms Sharon Patrick

Food Safety Officer

A copy of this letter is also being sent to:

7 Day catering

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Miss Sandra Russell
CV9 1DE
Warwickshire County
Caterers

P O Box 5 Switchboard : (01827) 715341

Shire Hall Fax :

Warwick E Mail :
[email address]
CV34 4RS
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012177

Date : 20 May 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Curdworth Primary School, Farthing Lane, Curdworth, Warwickshire, B76 9HF

I refer to my inspection of the above premises on 18 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1*. Thoroughly clean the dusty extraction vents both in the wall over the
cooker, and in the ceiling and maintain them in a clean condition.

2*. Replace the damaged tray in the door of the fridge. This was removed
at the time of the inspection and should be replaced if required.

Management/Control Procedures

3*. On checking our Premises Registration Forms it appears we do not have
an up to date registration form for your food business. Please therefore
complete and return the enclosed form in the envelope provided.

As your premise has been awarded a score of 5 you are eligible to apply
for the Heartbeat Award. Please find enclosed information about the
Award. If you wish to apply for a Heartbeat Award please contact me on
the above number to request an application form.

I trust that these matters will receive your earliest attention. Once
they have been complied with please complete the enclosed blue reply card
and return in the envelope provided. It is envisaged that this will be no
longer than 1 month.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

A copy of this letter is also being sent to:

Mr Ricketts

Headteacher

Curdworth Primary School

Farthing Lane

Curdworth

Sutton Coldfield

B76 9HF

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mrs Helen Robinson-Stevens CV9 1DE

St Catherines Care Home

Father Hudsons Society Switchboard : (01827) 715341

Coventry Road Fax :

Coleshill E Mail :
[email address]
B46 3ED
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012198

Date : 1 June 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

St Catherines Care Home, Father Hudsons Society, Coventry Road, Coleshill,
B46 3ED

I refer to my inspection of the above premises on 25 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

Bungalow 1

1*. Ensure that all chilled foods are maintained at a temperature of 8^0
centigrade or colder, it was noted that one of the fridge temperatures was
sometimes above 8^0 centigrade and that it was one particular member of
staff that was not noting what action they had taken when high
temperatures were noted. The manager had recorded that he has spoken to
the staff and informed them to always record what action has been taken.
If the fridge in question cannot maintain a temperature of 8^0 centigrade
or colder then it should be replaced.

Bungalow 3

2*. An opened packet of cooked chicken breast was noted in the fridge.
The manufactures' use by date was 26 May. The packet had been labelled as
opened on 23/5 and use by 27/5. Not only does this give the product a 4
day life but it also takes it past the original use by date from the
manufacturer. You must ensure that all staff are instructed to never date
foods past the original use by date irrespective of when they were opened,
and that high risk foods should be used within 3 days of being opened and
always in accordance with the manufacturers' instructions.

Structural Requirements

Bungalow 1

3*. Repair or replace the damaged edges to the shelves in the cupboards,
notably in the bottom cupboards, to provide smooth cleanable surfaces.

4*. Seal at the rear of the wash basin using a suitable waterproof
mastic.

Bungalow 2

5*. Seal at the rear of the wash basin using a suitable waterproof
mastic.

Bungalow 3

6*. Fill the holes in the wall above the wash basin and redecorate.

7*. Seal at the rear of the sink unit using a suitable waterproof mastic.

8*. Repair or replace the damaged edges to the shelves in the corner
cupboard under the sink.

Management/Control Procedures

Bungalow 2

9*. It was noted that not all cooked temperatures had been recorded as
there were some gaps in your temperature records. In line with your
written food safety system you should ensure that the centre temperature
of cooked foods are always checked and recorded.

Bungalow 3

10*. It was noted that you were on the last page in the diary of your
Safer Food Better Business pack. You should contact the food standards
agency on 0845 606 0667 to order a new diary refill.

I trust that these matters will receive your earliest attention. Once the
above matters have been complied with please complete and return the
enclosed blue reply card in the envelope provided, it is envisaged that
this will be no longer than 2 months.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mrs Pam Booton
CV9 1DE
St Josephs Home

Father Hudsons Society
Switchboard : (01827) 715341
Coventry Road
Fax : 0870 4001858
Coleshill
E Mail : [email address]
B46 3ED
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012072

Date : 22 March 2011

Dear Madam

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

St Josephs Home, Father Hudsons Society, Coventry Road, Coleshill, B46 3ED

I refer to my inspection of the above premises on 22 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* At the time of inspection the person working alone in the kitchen had
not been fully trained in your procedures, in particular `how to use the
day dot system for labelling food' and `temperature monitoring of fridges
and freezers'. In addition there had been deliveries which had not been
checked. It was also clear that staff providing weekend cover need to be
trained so the correct procedures are followed at all times.

2* Ensure that there is always someone available to receive and check
deliveries and that they have been trained in your delivery checking
procedure. At the time of inspection there was some cooked ham which had
been accepted without a use by date printed on it.

3 Paper towel dispensers were empty although blue roll was available. It
is recommended that the dispensers are used and supplies checked
regularly.

4* Ensure that you have effective labelling procedures in place to
control how long food is kept. It is important that all food is labelled
throughout to show when it has been prepared, when it has been cooked,
when it has been frozen, when it has been opened, when it has been
defrosted, when it should be used by etc. etc. so that there can be no
confusion. When

applying a shelf life ensure that the manufacturer's instructions are
followed. You should also be consistent with the shelf life you apply.

At the time of inspection a day dot system was being used but not being
followed correctly. There was some egg mayonnaise which had been prepared
on Friday 18^th March and given a Friday day dot and a use by date 21/3.
Some tinned salmon had been opened and also kept for five days. There was
also some opened corned beef which was on the last day of its
manufacturer's shelf life but had not been dated to show when it had been
opened. All staff who handle food as part of their duties need to be
trained in your procedures to ensure that everyone follows the same system
and that someone is responsible for checking daily that food passed its
use by date is removed from the fridge. Checking the fridges is usually
part of the opening and closing checks in any food business, along with
checking fridge and freezer temperatures.

5* Ensure that temperature monitoring is carried out first thing and last
thing each day and recorded. Staff should be trained so that they know how
to read the temperature dials and thermometers correctly.

6 Ensure that staff know that raw meat, chicken mince etc should not be
washed as it is easy to contaminate surrounding surfaces with food
poisoning organisms.

Structural Requirements

7* In the main kitchen clean the dusty light fittings inside the canopy
and also the top of the grill which is dusty.

8* The kitchens on the individual units require a thorough clean. I
understand that the kitchens in Jade and Topaz are being refurbished in
April and the remaining two will be refurbished later in the year.

Management/Control Procedures

9* The written food safety risk assessment, which the assistant manager
showed me, was due to be reviewed in 2010 and she said it was being
reviewed currently. Your written food safety management procedures should
be reviewed annually and whenever there are any changes to the business.

All staff (including weekend staff, holiday cover etc) must be trained in
your procedures and have access to a copy should they need to check up on
anything.

10* There were some gaps in the temperature record sheets on all four
units.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in two months' time to ensure that
all works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

A copy of this letter is also being sent to:Mr Graham Riley, Head of Adult
Care

Mr Kevin
Cafferey, Director

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr K Baird CV9 1DE

The Gate Inn

Tamworth Road Switchboard : (01827) 715341

Coleshill, Nether Whitacre Fax : 0870 4001858

Birmingham E Mail :
[email address]
B46 2DS
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012298

Date : 1 August 2011

Dear Mr Baird,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Gate Inn, Gate Lane, Nether Whitacre, Nr Coleshill, B46 2DS

I refer to my inspection of the above premises on 1 August 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

Bar Servery

*. Clean the door seals to the bottle chillers in the lounge servery area
and maintain in a clean condition.

Gents Toilet.

*. At the time of the inspection the hand drier was not working. Ensure
that adequate and hygienic hand drying facilities are available at all
times in order for persons to dry their hands effectively.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in ***** to ensure that all works
have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours

Mrs Carol Randle

Food Safety Officer

A copy of this letter is also being sent to:

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Andrew Edward Bradford Warwickshire

The Royal Oak CV9 1DE

Grendon Road

Polesworth Switchboard : (01827) 715341

Tamworth Fax :

Staffordshire E Mail :
[email address]
B78 1NU
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012153

Date : 11 May 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Royal Oak, Grendon Road, Polesworth, Tamworth, Staffordshire, B78 1NU

I refer to my inspection of the above premises on 9 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. Provide a thermometer in the fridge in order to ensure that all
chilled foods are being maintained at a temperature of 8^0 centigrade or
colder - preferably 5^0 centigrade. A record sheet is also enclosed for
you to make a record of the temperature of the fridge when you have food
in there for use in the business.

2*. High risk foods that should be kept chilled eg sandwiches, can only
be kept out of temperature control for a maximum period of 4 hours when on
display for sale. You must therefore ensure that batches are not on
display on the bar for more than 4 hours (this also includes the
preparation time), you should keep the majority of the batches in the
fridge in the kitchen and replenish the stock on the bar as and when they
are sold.

3*. Ensure that the dog is kept out of the kitchen when batches for the
pub are being prepared, and do not feed the dog in the kitchen. Ensure
all surfaces and chopping boards are thoroughly cleaned and disinfected
prior to use.

Management/Control Procedures

4*. In order to distinguish between foods that are for use in connection
with the business and foods which are for you own consumption you should
provide a container or designate a shelf in the fridge labelled
accordingly so that is clear which foods are for use in the business and
which are your own. This has been mentioned to you previously in my
letter dated 6^th October 2009.

I trust that these matters will receive your earliest attention. Once
they have been complied with please complete the enclosed blue reply card
and return in the envelope provided. It is envisaged that this will be no
longer than 1 month.

Please could you also complete and return the enclosed Health and Safety
Questionnaire.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr G Morgans
CV9 1DE
Head Teacher

Hurley Primary School
Switchboard : (01827) 715341
Heanley Lane
Fax : 0870 4001858
Hurley
E Mail : [email address]
CV9 2HY
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012054

Date : 16 March 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Hurley Primary School, Heanley Lane, Hurley, Warwickshire, CV9 2HY

I refer to my inspection of the above premises on 16 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* A large quantity of cards, cans etc were being stored outside the back
door awaiting recycling. Recycling should be stored in lidded impervious
containers or stored in an outside store until collection so as not to
attract pests.

Structural Requirements

2* Clean the light fitting in the fridge/freezer store.

3* Clean and paint/treat the rusty metal sack holder.

I trust that these matters will receive your earliest attention.

Finally, as you have been awarded a score of 5 you are eligible to receive
a Heartbeat Award and an application form is enclosed which should be
returned to Julia Rowbottom in this office.

If you require any help or further information, please do not hesitate to
contact me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

A copy of this letter is also being sent to: Miss S Russell Warwickshire
County Caterers PO Box 5 Shire Hall Warwick CV34 4RS

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Nigel Kendall
CV9 1DE
North Warwickshire Social
Club

Hermitage Hill Switchboard : (01827) 715341

Tamworth Road Fax : 0870 4001858

Polesworth E Mail :
[email address]
B78 1HS
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012133

Date : 26 April 2011

Dear Mr Kendall,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

North Warwickshire Social Club, Hermitage Hill, Tamworth Road, Polesworth,
B78 1HS

I refer to my inspection of the above premises on 26 April 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

Cellar:

1* There was significant mould and cobwebs on the ceiling around the fire
exit and on the door, thoroughly clean and maintain in a clean condition.

2* There was mould growth on the wall behind the compressor and on the
wall behind the shelving unit, remove all mould growth from the walls,
treat the affected areas to protect against the effects of dampness and
redecorate the walls using a hard gloss paint suitable for fungicide.

Bar:

3* Repair the damaged shelving in the bar, ensure the shelves can be
adequately cleaned and disinfected.

Men's Toilets

4* Repair the tiling on the floor around the urinals.

5* Clean the tiling on the floor in the men's toilets and maintain in a
clean condition.

6* Repair and redecorate the damaged plaster above the door.

Ladies Toilets

7* Repair and redecorate the damaged skirting board in all of the
cubicles.

8* The WC pan in the first cubicle was dirty, this must be thoroughly
cleaned and maintained in a clean condition.

Kitchen

9* There was no hygienic hand drying facilities at the wash hand basin,
ensure there is a supply of clean towels, ideally paper towels for use at
all times.

I trust that these matters will receive your earliest attention, a further
inspection will be carried out in 4 weeks to ensure that all works have
been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Ms Sharon Patrick

Food Safety Officer

Environmental Health

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mr Barry Jones Warwickshire

Coleshill and District CV9 1DE
social club

14 Lawnsdale Close
Switchboard : (01827) 715341
Coleshill
Fax : 0870 4001858
Birmingham
E Mail : [email address]
B46 1BS
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012134

Date : 27 April 2011

Dear Mr Jones,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Coleshill & District Social Club Ltd, Ivy Lodge, High Street, Coleshill,
Birmingham, B46 3BJ

I refer to my inspection of the above premises on 27 April 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

Upstairs Function Room

1* Clean the seals around the fridges and maintain in a clean condition.

2* Repair the damaged shelving adjacent to the gas cylinders.

3* Ensure there is a supply of soap at the wash hand basins in the ladies
and men's toilets.

Downstairs Function Room

Ladies toilets:

4* Repair the peeling paintwork on the radiator and associated pipe work
in the ladies toilets and thoroughly clean.

5* There is some high level cleaning required in the ladies toilets.

6* The small bins in the cubicles need cleaning/replacing.

Members Lounge

Men's toilets:

7* Replace the missing tile at the entrance to the toilets.

8* Repair the broken tile behind the door on the wall.

9* Thoroughly clean under the urinals.

Bar

10* Repair and redecorate the damaged plaster at the rear of the ice
machines and leave in a readily cleanable condition.

Kitchen

11* Repair the damaged flooring in front of the cooker.

I trust that these matters will receive your earliest attention, return
the enclosed blue card in the envelope provided when all works have been
completed it is envisaged this will take no longer than four weeks.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Ms Sharon Patrick

Food Safety Officer

Environmental Health

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Cham Lok Li
CV9 1DE
Dragon Vale

83 High Street
Switchboard : (01827) 715341
Coleshill
Fax : 0870 4001858
Birmingham
E Mail : [email address]
B46 3AG
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012241

Date : 6^th July 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Dragon Vale, 83 High Street, Coleshill, Birmingham, B46 3AG

I refer to my inspection of the above premises on 28 June 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations.

Under regulation 6 of the Food Hygiene England Regulations 2006, where an
authorised officer of the Council is satisfied that contraventions have
been witnessed, they are entitled to serve a document called a `Hygiene
Improvement Notice'. This is a legal document which requires you to
undertake the works stated in relation to the breach observed by the
officer. The enclosed Notice requires you to comply with the law in the
time frame stated. Failure to comply may result in prosecution.

Your attention is also drawn to the following legal requirements, which
are equally important.

Food Hygiene and Safety Procedures

1* Ensure that foods that have been frozen are labelled and dated
accordingly. At the time of inspection there were several containers of
foods in the freezers with no label or dates as to when they had been
frozen or when they should be used by.

2* Foods which have been brought out to defrost should be labelled with a
date of defrost to control their use. At the time of the inspection there
was some packets of `Roast Duck Portions' defrosting with no defrost date
and the manufacturer's instructions stated `once defrosted consume within
24 hours'.

3* Ensure there is always an adequate supply of hot water to the premises
when it is operating. At the time of the visit the water coming through
the hot water tap was only tepid. On discussion it is understood that you
turn the boiler on when you arrive, you must ensure that this is the case
and allow enough time for the water to heat through.

4* The sink designated for hand washing should be used solely for hand
washing and you should display a sign at the sink to this effect. You
should maintain adequate supplies of

soap and disposable paper towels/roll at the basin. Fabric towels where
the same part may be used more than once should not be used.

Checking supplies of hot water, soap and paper towels at the wash basin
should be part of your opening checks in your Safer Food Better Business
system (SFBB).

5 Cease the practice of keeping the back door open unless you have your
fly screen in place.

Structural Requirements

6* Thoroughly clean the taps to the wash basin and maintain in a clean
condition.

7* Clean and degrease all shelving.

8* Thoroughly clean and disinfect all touch points including fridge and
freezer door handles and the knobs on the microwave oven. Ensure that
these areas are cleaned and disinfected regularly.

9* Clean the rusty shelf under the sink unit and treat using a suitable
metal paint e. g hammerite to provide a smooth cleanable surface.

10* Paint all metalwork, pipework etc in the cooking area using a suitable
metal paint eg hammerite to provide smooth impervious surfaces.

11* Replace the sealant at the rear of the sink.

12* Ensure that all chopping boards are in good condition and are capable
of being effectively cleaned and disinfected. Also ensure that chopping
board/s used for ready to eat foods are labelled and are easily
identifiable so that the same boards can never be used for raw and ready
to eat foods.

13* Secure and seal the metal floor strip in the back doorway (leading to
outside).

14* Replace the missing handles to the chest freezers.

15* Thoroughly clean the shelves in the bar area and redecorate using a
hard gloss paint to permit effective cleaning.

Management/Control Procedures

16* You are using the Safer Food Better Business (SFBB) system as your
written food safety procedures. However, the individual safe methods have
not been completed and the daily diary has not been maintained.

You stated that you had been using pencil to write in the dairy and then
rubbing it out. This is unacceptable as you must keep permanent records.
You should keep written records for approximately twelve months before
disposing of them.

Your SFBB pack must be completed, kept up to date and must be available
for inspection at all times.

A Hygiene Improvement Notice is enclosed to this effect.

17* Information entitled `E coli O157 An invisible threat to your
business' is enclosed which you should read carefully and ensure that you
are taking all necessary measures to prevent such contamination.

Also enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in three weeks' time when the
enclosed notice expires and also in eight weeks' time to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone
Mr S Hunt
Warwickshire
The Manager
CV9 1DE
The Co-operative

84-86 High Street
Switchboard : (01827) 715341
Coleshill
Fax : 0870 4001858
Birmingham
E Mail : [email address]
B46 3AH
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012267

Date : 21 July 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

The Co operative, 84-86 High Street, Coleshill, Birmingham, B46 3AH

I refer to my inspection of the above premises on 12 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1. *Thoroughly clean all walk-in chillers and freezers (ground floor and
first floor), particularly the floors and walls. Stock should be kept off
the floor to aid cleaning. Spillages should be cleaned up as they occur.

2. *The conveyor is currently awaiting repair, is in a dirty
condition and the surrounding area is also dirty. Thoroughly clean all
parts of the conveyor and surrounding area and maintain in a clean
condition.

Management/Control Procedures

3 *You should review your cleaning schedules to ensure that the
areas which have been highlighted are included and that cleaning is
carried out thoroughly and frequently so that the premises and equipment
are maintained in a clean condition. Regular checks should be made to
ensure that cleaning has been carried out.

Continued.....

I trust that these matters will receive your earliest attention. Please
complete and return the enclosed blue card to notify me that all works
have been completed which should be no longer than two weeks.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

A copy of this letter is also being sent to:

Co-operative Group Ltd., New Century House, Manchester M60 4ES

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Paul Angelides
CV9 1DE
Coleshill Fish Bar

95 High Street
Switchboard : (01827) 715341
Coleshill
Fax :
Birmingham
E Mail : [email address]
B46 3AG
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012050

Date : 15 March 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Coleshill Fish Bar, 95 High Street, Coleshill, Birmingham, B46 3AG

I refer to my inspection of the above premises on 9 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1*. Thoroughly clean the floor under the pallet in the packaging store
area and maintain this area in a clean condition.

2*. Repair the damaged end strips to both ends of the chest freezer and
replace the missing door handle. If this unit cannot be repaired then it
should be replaced.

3*. Either effectively seal the pitted floor tiles in the rear storage
area and in the shop by the kebab stand or replace the floor tiles to
provide a smooth cleanable surface.

4*. Secure the front cover of the electric water heater in the toilet to
enable the unit to be used safely.

5*. Secure and seal the loose pieces of wall cladding in the rear storage
doorway leading into the potato room.

6*. Complete the cladding to the walls in the potato room and ensure that
all joins and edges are effectively sealed.

7*. It is understood that the extraction pipe is going to be boxed in to
provide a suitable cleanable surface.

8*. Thoroughly clean the edges of the floor in the servery by the side of
the fridge/freezer, by the side of the kebab stand and under the servery
counter where food debris had collected.

9*. Replace the split door seal to the freezer section of the fridge
freezer.

10*. Clean the door handle rebates to the freezer section of the fridge
freezer.

11*. Replace the cracked wall tile at the side of the fryers and at the
top of the stairs.

Management/Control Procedures

12*. Ensure your safer food better business pack is kept on site at all
times.

On checking our Premises Registration Forms it appears we do not have an
up to date registration form for your food business. Please therefore
complete and return the enclosed form in the envelope provided.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 2 months to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mrs Stella White CV9 1DE

28 Bream, Dosthill

Tamworth Switchboard : (01827) 715341

Staffordshire Fax : 0870 4001858

B46 3BL E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012282

Date : 27 July 2011

Dear Mrs White,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Chocolicious of Coleshill, 112b High Street, Coleshill, Birmingham, B46
3BL

I refer to my inspections of the above premises on 9 June 2011 and 27 July
2011 respectively which were undertaken to assess compliance with the
above statutory provisions and associated regulations. On inspection
certain legal requirements were not being complied with and these are
identified with an asterisk. Those items not marked are recommendations
of good practice. Please note the items in this letter only relate to
what was seen on inspection on this occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* Ensure that you have effective labelling procedures in place to control
how long food is kept. It is important that all food is labelled
throughout to show when it has been prepared, when it has been cooked,
when it has been frozen, when it has been opened, when it has been
defrosted, when it should be used by etc. etc. so that there can be no
confusion. When applying a shelf life ensure that manufacturer's
instructions are followed. During my initial visit on the 9 June it was
noted that there was a pot of double cream with no date of opening, an
opened jar of mayonnaise with a best before date of 1/5/2011, an opened
pot of sour cream and chive dip with no date of opening.

Management/Control Procedures

2* In order to comply with legislation you must have a written food safety
management system (HACCP). You must examine all food operations carried
out within your business, including purchase, storage, handling,
preparation, cooking and service, and ensure that at each stage, the food
is being treated in a safe and hygienic way. I suggest that you follow the
guidance issued by the Food Standards Agency, Safer Food Better Business
which will guide you through how to comply and provide the necessary
documentation. I will be in Coleshill on Wednesday 3 August I will take a
copy to the premises.

3* The staff working at the premises at the time of the inspection had not
received any formal food hygiene training. You must ensure that all 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. I have enclosed a list of food hygiene training
services.

I trust that these matters will receive your earliest attention,
particularly the matter relating to food safety. A further inspection
will be carried out in 4 weeks to ensure that all works have been
completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Ms Sharon Patrick

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr John Lee CV9 1DE

Hoar Park Farm Craft
Centre
Switchboard : (01827) 715341
Nuneaton Road
Fax : 0870 4001858
Ansley
E Mail :
CV10 0QU [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012190

Date : 26 May 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Truffles, Unit 11 Hoar Park Farm Craft Centre, Nuneaton Road, Ansley, CV10
0QU

I refer to my inspection of the above premises on 26 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Food Hygiene and Safety Procedures

1. Ensure that all persons working in the business have high standards of
personal hygiene. Staff should be instructed not to lick their fingers
etc.

2. * Effective hand washing is extremely important and staff must be
trained in how to wash their hands and when to wash their hands.
Checking that there are adequate supplies of liquid soap and paper
towels should be part of your opening and closing checks. You stated
that staff should wear gloves for handling food (serving chocolates
and ice cream). Using gloves is not a substitute for hand washing.
Many people believe that wearing disposable gloves helps prevent the
risk of contamination of foods due to staff hygiene and handling
problems. In some circumstances they may be of benefit but they must
be changed frequently. The outside of the glove is just as likely to
be contaminated as a hand, so the gloves should be thrown away every
time the food handler would normally wash their hands e.g. after
sneezing, coughing, handling rubbish etc. People may think that their
hands are still clean even though the gloves they are wearing aren't
and so don't change them frequently enough and this can lead to
problems. It is generally recommended that following a proper hand
washing regime is better than using disposable gloves in many
circumstances. You must ensure that staff know your procedures and
follow them at all times.

3. Staff should wear appropriate overclothing when serving ice cream to
prevent hairs, fibres etc falling into food.
4. Ensure that cleaning procedures are in place to ensure that surfaces
and equipment are regularly cleaned and sanitised.

Structural Requirements

5. Designate one of the sinks to be used solely for hand washing and
ensure that it is always kept free for hand washing. It must be
provided with an adequate supply of liquid soap and paper towels along
with hot and cold running water (or warm water).
6. Seal or treat the wood at the rear of the work surface to provide an
impervious surface which can be effectively cleaned.

Management/Control Procedures

7. You must put in place `food safety management procedures' and keep up
to date records relating to your procedures. These can be quite simple
and you may use the Safer Food Better Business retail pack which is
available from the Food Standards Agency Tel no 0845 6060667. The pack
should then be used to train staff in your procedures. I have also
emailed examples of training providers including an e learning course
which would be suitable for staff.

8 Please complete the enclosed registration form and return in the
envelope provided so that we have an up to date record.

Please email or ring me with the contact details for Mrs Inglis so I may
contact her regarding production of the truffles.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. Please
email me to confirm that the above works have been completed and that your
business complies.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

A copy of this letter is also being sent to Ms Stella White.

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr S Khaira and Mrs A Khaira CV9 1DE

8 Jubilee Court

Kingsbury, Tamworth Switchboard : (01827) 715341

Staffordshire Fax : 0870 4001858

B78 2LL E Mail :
[email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012260

Date : 12 July 2011

Dear Sir and Madam

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Health and Safety At Work etc Act 1974

Jay's Food and Wines, 8 Jubilee Court, Kingsbury B78 2LL

I refer to my inspection of the above premises on 12 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Management/Control Procedures

1* Ensure that your daily checks for temperatures of chilled and frozen
foods and your daily checks on use by dates are carried out and suitable
records kept. At the time of visit Mr Khaira was unable to find the most
recent records.

Health and Safety Self-Audit Questionnaire

2 Please complete and return the self-audit questionnaire which I left
with you at the end of the inspection.

Continued....

It was also noticed that the floor is lifting and uneven in places
following a water leak and that you have had discussions with the landlord
to arrange remedial work. Action should be taken as soon as possible to
re-lay the floor in order to prevent a trip hazard, but in the meantime,
you must ensure that a notice is displayed alerting customers to the
uneven floor.

A further inspection will be carried out in due course to ensure
compliance. In the meantime if you require any help or further
information, please do not hesitate to contact me on the above telephone
number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr Michalakis Micheals CV9 1DE

Baddesley Fish Bar

38-40 Keys Hill Switchboard : (01827) 715341

Baddesley Ensor, Atherstone Fax :

Warwickshire E Mail :
[email address]
CV9 2DF
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012030

Date : 25 February 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Baddesley Fish Bar, 38-40 Keys Hill, Baddesley Ensor, Atherstone,
Warwickshire, CV9 2DF

I refer to my inspection of the above premises on 22 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. Ensure that any foods held hot during the afternoon when the shop is
shut, in particular meat pies, are held at or above 63^0 centigrade,
alternatively they can be cooled down, kept at or below 8^0 centigrade and
then reheated, however, this can only be done once.

Structural Requirements

2*. Thoroughly clean the grease filters over the kebabs and maintain in a
clean condition.

3*. Replace the damaged edge strips to the small shelf in the servery.

4*. Redecorate the small window sill in the rear room using a suitable
high gloss paint, where paintwork is missing.

5*. Repair the damaged lining in the right hand side of the double
fronted fridge. If it cannot be suitably repaired then the unit should be
replaced.

6*. Replace the mouldy and split door seals to the double fronted fridge
unit.

7*. Remove all rust from the bottom edge and the corner of the door to
the fish fridge and paint using a suitable metal paint, also replace the
split and dirty door seal to this unit.

8*. Resecure or replace the loose metal edge strip on the chest freezer.

9*. Redecorate the top of the chest freezer where paint is damaged and
missing.

10*. Replace the damaged drain grille cover.

11*. Grout the tiles at the top of the small pillar in the rear room.

12*. Replace the damaged floor tile on the edge of the step by the chest
freezers.

13*. Seal the rear of the wash basin to the wall using a suitable
waterproof mastic.

Management/Control Procedures

14*. Contact the Food Standards Agency on 0845 606 0667 to order a new
diary refill. You must also ensure that the safer food better business
pack kept on site is complete by transferring the completed sections of an
old pack into the pack with the current diary, this must then be available
on site at all times.

15*. Ensure that at least one other member of staff, preferably your
wife, has received formal food hygiene training so that there is always
someone on site with food hygiene training to supervise and instruct any
other members of staff. Enclosed is a list of training providers who
provide the Level 2 Award in Food Safety in Catering.

16*. On checking our Premises Registration Forms it appears we do not
have an up to date registration form for your food business. Please
therefore complete and return the enclosed form in the envelope provided.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 2 months to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mrs Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Ashleigh Bullock
CV9 1DE
The White Horse

Kingsbury Road
Switchboard : (01827) 715341
Curdworth, Sutton
Coldfield Fax :

West Midlands E Mail :
[email address]
B76 9DS
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012170

Date : 18 May 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The White Horse, Kingsbury Road, Curdworth, Sutton Coldfield, West
Midlands, B76 9DS

I refer to my inspection of the above premises on 17 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. You must ensure that all high risk ready to eat foods are maintained
at a temperature of 8^0 centigrade or colder - preferably 5^0 centigrade.
At the time of the inspection some mayonnaise in the salad display was
reading 10^0centigrade.

Also noted was the temperature in the chill drawers under the griddle used
for the storage of raw meats which were reading 16^0 - 17^0 centigrade.
In order to maintain the quality of the raw meat you should ensure that it
is stored at a temperature of 8^0 centigrade or colder.

2*. A pack of raw minced beef had been placed on top of a green chopping
board right next to some prepared salad posing a risk of cross
contamination. You must make sure raw meat is kept well away from any
ready to eat foods and not put on chopping boards that are to be used for
ready to eat foods.

3*. At the time of the inspection a delivery was in the process of being
unpacked, a cardboard box had been placed on the preparation area in front
of the open salad display and food was being deboxed and debagged.
Deliveries should be deboxed well away from open foods to prevent any risk
of physical contamination, and outer boxes should not be placed on
worktops that are to be used for food preparation.

4*. A box of sole goujons was noted in the freezer with some lobster
portions mixed into the same box. There was no date on the box for the
sole goujons and no box available for the lobster portions, ensure that
the date coding on all food products is available in order to ensure food
is not used past either it's best before or use by dates. Also it
provides a system of traceability should there be a problem with the food.

5*. Some containers of foods were noted in fridge no. 9 which had no day
dots on them, and some containers of meat in the drawer unit had two days
dots on one Monday and also Wednesday. You must ensure that all staff
follow your labelling procedures and also ensure that any old labels are
removed before new ones are put on.

Structural Requirements

6*. Thoroughly clean the microwave ovens in particular the ceiling panels
and maintain in a clean condition.

7*. Clean the wall tiles, electric sockets and plugs around the small
foster freezer no 6.

8*. Clean out the double fronted under counter freezer, remove all loose
foods notably Yorkshire puddings and ensure the unit is maintained in a
clean condition.

9*. Clean the greasy extraction canopy and maintain in a clean condition.

10*. Thoroughly clean the greasy fryers and maintain in a clean
condition.

11*. Clean inside the hot cupboard, remove all grease from the door
runners and maintain the whole unit in a clean condition.

12*. Clean the floor under the cooking range and around the wheels of the
cooking equipment which were thick with grease.

13*. Clean the front of the griddle including the control panel and the
control knobs and maintain in a clean condition at all times.

14*. Thoroughly clean the probe thermometer, provide adequate probe
wipes, the wipes that were available by the probe were dry and could not
be used.

15*. Re seal the sink unit to the wall using a suitable waterproof
mastic.

16*. Defrost the chest freezer and clean the lid rebates, maintain the
unit in a frost free and clean condition.

17*. Clean the wall tiles at low level under the sink unit, also clean
the grouting to the wall tiles and all the pipe work around the sink and
basin.

18*. Clean the skylight by the sink.

19*. Clean the taps, wall tiles and pipe work around both of the basins
and maintain in a clean condition.

20*. Clean the floor under the dishwasher, clean all tiles and pipe work
around the dishwasher and maintain in a clean condition.

21*. Clean the floor in the walk in freezer, maintain the freezer in a
clean and tidy condition with food stored off the floor to aid cleaning.

Management/Control Procedures

22*. Ensure that all the procedures detailed in your written food safety
system are adhered to at all times, in particular the following matters
were noted;

A container of tartare sauce was noted in the fridge with a
label on it stating frozen on 15/5 use by 2/6, the tartare sauce had not
been frozen but these were the only labels available and according to your
labelling policy which was on the wall above the fridge, once opened
tartare sauce should be used within 3 days and so the day dot rule
applies. You should provide suitable labels to use on food products and
ensure that all staff are aware of the correct labelling procedures.

The weekly manager checklists had not been completed since
30/4. You should ensure that in line with your food safety system these
checks are completed and that if the manager is not at work that another
member of staff is delegated to carry out such checks.

23*. On checking our Premises Registration Forms it appears we do not
have an up to date registration form for your food business. Please
therefore complete and return the enclosed form in the envelope provided.

I was very concerned with the conditions found at the time of the
inspection, and trust that these matters will receive your earliest
attention, particularly the matter relating to cleanliness and food
safety. A further inspection will be carried out in 2 months to ensure
that all works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

A copy of this letter is also being sent to:

Karen Bishop

Mitchells & Butlers Leisure Retail Ltd

27 Fleet Street

Birmingham

B3 1JP

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Ms Debbie Lisle
CV9 1DE
The Holly Bush

Knowle Hill
Switchboard : (01827) 715341
Hurley
Fax : 0870 4001858
Atherstone
E Mail : [email address]
CV9 2HX
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 011973

Date : 4 February 2011

Dear Ms Lisle,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Health and Safety at Work etc Act 1974

The Holly Bush, Knowle Hill, Hurley, Atherstone, CV9 2HX

I refer to my inspection of the above premises on 4 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* At the time of the inspection you mentioned you were offering food
including sandwiches, pizzas and jacket potatoes. In the fridge in the
kitchen there was a pack of ham with a use by date of 31 Jan 2011. The use
by date is the date until which the manufacturer of the food guarantees it
is safe to eat. Food sold beyond its use by date may be of poor quality or
unfit. It is an offence to sell or expose for sale food with an expired
use by date. You must check your stock daily and dispose of any out of
date food.

2* You must provide a designated wash hand basin in the kitchen, which is
only used for hand washing, with adequate supplies of hot and cold or
appropriately mixed running water, soap and hygienic means of drying
hands.

Structural Requirements

1* There is extensive mould growth on the walls in the cellar and around
the pipe work . The cellar is classed as a "food room" and should be
maintained as such walls/floors/ceiling should be cleaned and maintained
in a clean condition. Remove all mould clean and treat as necessary and
maintain in a clean condition.

2* The sink in the cellar was filthy and there was mould in the grouting
in the tiles, thoroughly clean and maintain in clean condition.

3* The ice making machine was dirty. It should be switched off, emptied,
then thoroughly cleaned and disinfected, paying particular attention to
the door seals to avoid the risk of contamination.

4* The doors on the cellar drop had a large gap between them and holes in
each of the doors, any gaps and holes to external doors must be filled or
covered with a solid durable material in order to minimise pest entry
points into food preparation and storage areas.

5* This was not a health and safety inspection, but it was noted that
there are broken steps leading down to the cellar, repair these and
redecorate and leave in a clean condition.

6 Repair the torn seating in the lounge as this presents a fire hazard.

Management/Control Procedures

7 * As mentioned at the time of the inspection, you have had no food
hygiene training, staff who prepare open high risk foods or handle food
and have a supervisory role must have training equivalent to the Chartered
Institute of Environmental Health level 2 Award in Food Safety and
Catering.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A further
inspection will be carried out in two weeks time to check on your progress
with the kitchen refurbishment.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerley

Ms Sharon Patrick

Technical Officer

A copy of this letter is also being sent to:

Graham Priest at Enterprise Inns,

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip
LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

CV9 1DE

Mrs Karen Wilson

The Bridleways Switchboard : (01827) 715341

2 Laurel Drive Fax : 0870
4001858
Chapel End
E Mail :
Nuneaton [email address]

CV10 0XP Website :
www.northwarks.gov.uk

This matter is being dealt with
by

: Ms
Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012146

Date : 4 May 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Bridleways, Individual Care Services Ltd, 2 Laurel Drive, Hartshill,
Warwickshire,

I refer to my inspection of the above premises on 4 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* Ensure that you have effective labelling procedures in place to control
how long food is kept. When applying a shelf life you MUST ensure that
manufacturer's instructions are followed.

2* Ensure that you carry out daily checks on use by dates to ensure that
food is consumed or disposed of before the expiry of its use by date.

3* Staff need clear instructions in order to understand the importance of
what they are doing. Management need to manage food safety and have
systems in place to ensure procedures are being followed.

4*At the time of the inspection:

. There was a bottle of homogenised milk with a use by date of 2
May 2011, a member of staff had re-labelled the milk with a date of
opening of 1 May and a use by date of 3 May 2011.

. A jar of mayonnaise with opened on 1/4/2011 and use by 1/5/2011.

. A pack of pork sausages use by 3 May 2011.

. A pack of cooked chicken opened on 1 May 2011 use by 4 May 2011
manufacturer's instructions state "once opened use within 2 days.

. An opened pack of sausage rolls with no date of opening.

. No label on a pack of chicken fillets in the freezer with a use
by date of 28/3/2011.

. A pack of sausages with a label frozen 19/4/2011 use by
26/4/2011.

It is a serious contravention of food safety legislation to have food
after the expiry of its use by date or to not use food in accordance with
the manufacturer's instructions. If any of these products had been
consumed it could have led to serious illness.

Management/Control Procedures

5* You had a copy of NWBC's food safety folder, however I am very
concerned that the practices seen during my inspection, together with the
lack of staff awareness, indicate a lack of management controls over food
operations in your business. As discussed this must be addressed as a
priority , and controls must be put in place to ensure there is no risk to
the service users in your care.

As discussed I am enclosing with this letter a further copy of the food
safety management folder.

The previous inspection of your premises in November 2009 (copy enclosed)
revealed similar food safety contraventions despite the fact you were
given food safety advice and guidance on how to meet food safety
requirements.

For these reasons I am seriously considering prosecuting you for the
conditions found on 4 May 2011 in line with the council's enforcement
policy.

I will therefore be writing separately to invite someone to these offices
who can speak on behalf of the business to be interviewed under caution in
order they can offer an explanation for the conditions found.

Should you require any further advice or assistance, please do not
hesitate to contact me on the above telephone number.

Yours faithfully

Ms Sharon Patrick

Food Safety Officer

A copy of this letter is also being sent to:

Helen Hodgetts, Standards Director

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Lincoln Richards
CV9 1DE
Fenicia

Gilson Road
Switchboard : (01827) 715341
Coleshill
Fax :
Warwickshire
E Mail : [email address]
B46 1LN
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012051

Date : 15 March 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Jo's Snax, Jack O Watton Ind Est, Lichfield Road, Water Orton, Birmingham,
B46 1N

I refer to my inspection of the above premises on 15 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. The temperature of the fridge compartment of the fridge/freezer unit
was reading 9^0 centigrade at the time of the inspection and there was no
thermometer in the unit for you to be able to check the temperature.

You must ensure that all chilled foods are maintained at a temperature of
8^0 centigrade or colder - preferably 5^0 centigrade. In order for you to
be able to check this you must provide a thermometer in the fridge.

2*. Opened packs of cooked ham and corned beef and a container of Chinese
chicken were in the fridge with no indication of when they had been opened
or made.

You must ensure that all cooked meats are used within 3 days of being
opened or sooner in accordance with the manufacturers' instructions. In
order for you to know when these products need to be used by you should
label them with a date of opening or in the case of the Chinese chicken
when it was made.

3*. At the time of the inspection raw burgers were in one fridge on the
same shelf next to ready to eat salad items and in the other fridge raw
bacon was on the same shelf as cheese and chocolate.

You must ensure that all raw foods are kept totally separate from ready to
eat foods to prevent the risk of cross contamination. You should
designate the bottom of one of the fridges for raw meat only.

Structural Requirements

4*. Thoroughly clean the handle area to the freezer section of the
fridge/freezer and maintain in a clean condition.

5*. Clean the bottom shelf in the freezer section of the fridge/freezer.

6*. Replace the split door seals to both the fridge section and freezer
section of the fridge/freezer

7*. Remove the rust from the bottom of the fridge section of the
fridge/freezer and paint using a suitable metal paint to provide a smooth
cleanable surface. It is understood that you may replace this unit.

8*. Thoroughly clean the ceiling panel in the microwave, also remove the
rust from the front inside the microwave and paint using a suitable metal
paint to provide a smooth cleanable surface.

9*. Thoroughly clean the wall at low level under the griddle where grease
has accumulated and ran down the wall, remove the paper towels which had
been placed there to soak up the grease. You should look at sealing the
rear of the griddle to prevent this problem. Maintain this area in a
clean condition at all times.

Management/Control Procedures

10*. The diary section of your safer food better business had not been
kept up to date with the last records being at the end of 2010. It is
understood that you rang the Food Standards Agency for a new diary but
never received one. It is your responsibility as the food business
operator to ensure that daily checks are being carried out and appropriate
records kept and as such you should have followed this up to ensure that
you were able to comply fully with the above regulations.

Health & Safety at Work etc Act 1974

11*. Although this was not a full Health and Safety inspection it was
noted that the electric socket under the griddle are broken with the front
covers not being properly secure. Ensure that these sockets are repaired
and maintain them in a safe condition.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 2 months to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mrs Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Tak Yu Chan
CV9 1DE
Ho Ho

87 Lister Road
Switchboard : (01827) 715341
Atherstone
Fax : 0870 4001858
Warwickshire
E Mail : [email address]
CV9 3DF
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Jo Phipps

Direct Dial : 01827 719304

Your ref :

Our ref : 012167

Date : 12 May 2011

Dear Mr Chan,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Ho Ho, 87 Lister Road, Atherstone, Warwickshire, CV9 3DF

I refer to my inspection of the above premises on 12 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *Staff over clothing was in need of renewal as washing does not appear
to be getting the stains out. You could where an apron over your work
clothes for dirty jobs.

2. *Kitchen cloths and tea towels should be taken home and laundered in
the washing machine on a very hot cycle. You should provide clean
cloths every day.

Structural Requirements

3. *More attention must be given to the regular and thorough cleaning of
handles, controls, taps, switches and shelves throughout the kitchen
as these were greasy.

4. *The floor drain had an area around it where the concrete had started
to break up. Make good this area and repaint the floor.

Cont/d.

- 2 -

5. You should not mix cleaning products together in the same bucket.
Deepio should used to clean and degrease the floor. Once the floor
has been cleaned you can mop it again with a bucket of clean cold
water and bleach to disinfect it.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in 6 weeks' time to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Jo Phipps

Senior Environmental Health Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr S Rammage
CV9 1DE
McDonalds

London Road
Switchboard : (01827) 715341
Bassetts Pole
Fax : 0870 4001858
Sutton Coldfield
E Mail : [email address]
B75 5SA
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012186

Date : 25 May 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

McDonalds, London Road, Bassetts Pole, Sutton Coldfield, West Midland, B75
5SA

I refer to my inspection of the above premises on 25 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *Staff should be reminded to keep a lid on the waste oil container and
to keep the lids closed on the refuse containers outside.
2. For your information I have enclosed a factsheet entitled `E coli
0157: an invisible threat to your business' which highlights the
strict measures that are necessary to control E coli.

Structural Requirements

3. *Repair the holes in the floor to the corridor where goods are
received. I understand this work has already been arranged.
4. *Thoroughly clean the dusty ventilation grilles/canopy in the
breakfast area.
5. *Clean the ledge around the top of the ice bin (Drive-thru window
area).
6. *Clean the electric fly killing unit. The tubes need to be changed
annually in order to remain effective.

I trust that these matters will receive your earliest attention. Please
return the enclosed blue card or email me when the works have been
completed which should be no longer than eight weeks' time.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Mrs Carol Randle

Food Safety Officer

A copy of this letter is also being sent to: Mr D Wright, Wright's
Restaurants Ltd., Sutton Coldfield B72 1XX

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr A Bovington
CV9 1DE
Queen Elizabeth School and
Sports college

Long Street Switchboard : (01827) 715341

Atherstone Fax :

Warwickshire E Mail :
[email address]
CV9 1LZ
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012019

Date : 15 February 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Queen Elizabeth Upper School, Long Street, Atherstone, Warwickshire,

I refer to my inspection of the above premises on 15 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1*. Remove the flaking paint from the wall at the rear of the chest
freezer in the dry store and also the small area on the ceiling above the
vent in the wall and redecorate.

2*. Thoroughly clean under the small sink unit in the kitchen, remove all
cobwebs and flaking paint from the pipe work, redecorate as necessary and
maintain in a clean condition.

3*. Replace the damaged laminate backing to the servery counter where it
is broken and missing.

4*. Remove all flaking paint to all pipe work throughout the kitchen and
redecorate.

5*. Redecorate the front of the sterilising sink where paintwork is
damaged and missing.

I trust that these matters will receive your earliest attention. Once the
above matters have been completed please complete and return the enclosed
blue reply card in the envelope provided. It is envisaged that this will
be no longer than 1 month.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr Shaun Greening CV9 1DE

The Clock

Long Street Switchboard : (01827) 715341

Atherstone Fax : 0870 4001858

CV9 1AU E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012086

Date : 28 March 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

The Clock, Long Street, Atherstone, Warwickshire, CV9 1AY

I refer to my inspection of the above premises on 28 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations.

The inspection revealed serious contraventions of food safety law and your
attention is drawn to the following matters, all of which are legal
requirements and require your immediate attention in order to achieve
compliance.

Please note the items in this letter only relate to what was seen on
inspection on this occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme.

Food Hygiene and Safety Procedures

1. At the time of inspection there was no properly implemented system
to control how long food was being kept and several items of food had
become unfit. In particular:

. A container of raspberries labelled 'raspberries opened 12/3'
were affected by mould growth

. There were several containers of cooked potato, one of which,
had off odours and was affected by bacterial slime

. An opened container of Elmlea cream contained mould when the
foil top was peeled back

. An open pack of Brussels pate with a use by date 31/1/11 was
found in the raw meat fridge and was mouldy

. A container of pepper sauce was affected by mould growth

. One container of food was so badly affected by mould growth it
was not possible to identify it.

. Chilled foods had been opened and not labelled with a date of
opening or use by, so staff had no idea how old the food was.

. Some food in the freezer had not been labelled with a use by or
date of freezing.

. Lettuce was being served during lunchtime from a filthy plastic
container which could not be properly cleaned and there were signs of
mould growth on the inside surface of the container.

2. Ensure that you have a system in place for labelling food to
control how long food is kept. It is important that all food is labelled
throughout to show when it has been cooked, when it has been frozen, when
it has been opened, when it has been defrosted, when it should be used by
etc. etc. so that there can be no confusion. When applying a shelf life
ensure that the manufacturer's instructions are being followed. You have
been supplied with some sample labels which would be suitable. Day dots
are not recommended as it does not make it clear which date it is.

3. It is a serious contravention of food safety legislation to have
food after the expiry of its use by date or not to use food in accordance
with manufacturer's instructions. Consuming food after the expiry of the
use by date or not following manufacturer's instructions may lead to
serious illness. Therefore daily checks must be carried out to ensure that
food is consumed or disposed of before the expiry of its use by date.
These checks should be part of your opening and closing checks in the
Safer Food Better Business system.

4. Ensure that all opened sauces are stored in accordance with the
manufacturer's instructions as stated on the label i.e. `store in a
refrigerator after opening'. At the time of inspection opened dessert
sauces were stored at room temperature.

5. At the time of inspection chilled meals including steak and ale pie,
liver and onions, cottage pie, chicken in cider, chilli and curry were all
out at room temperature for the lunchtime period. Some were unlabelled and
others were dated ranging between 21/5/10 and 23/3/11. The practice of
storing these at room temperature during the lunchtime and evening service
period is not acceptable. Such food must be kept under temperature control
until it is required to be cooked.

6. You must ensure that chilled foods are stored at 5^oC (maximum 8^oC)
and frozen foods are stored at minus 18^oC or colder. Checking
temperatures must be part of your opening and closing checks and suitable
records must be kept. At the time of inspection there was no monitoring of
chilled and frozen food temperatures despite staff knowing that one fridge
was not working properly as the door did not close.

7. Ensure that staff wash their hands frequently. The sink used for hand
washing must be kept free and used solely for hand washing. During the
lunchtime shift one sink was filled with dirty pots and the other
contained old food debris. The soap dispenser and paper towel dispensers
were both empty. However, there was some liquid soap available and a blue
paper roll.

8. Ensure that food is stored safely to prevent contamination. At the
time of inspection: cooked meat was being stored in the raw meat fridge as
the other fridge was not working properly and had to have its door propped
closed.

9. Ensure that cleaning materials are used in accordance with their
instructions for example the sanitiser requires a contact time of 5
minutes in order to be effective.

10. Ensure that cleaning materials such as mops, brushes and buckets are
left in a clean and dry condition after use.

11. A drinking glass was being used to dispense salt form a large
container. Using a glass could give rise to contamination from glass
fragments if there is a breakage. You should use a metal scoop or
container which is not at risk of breaking.

12. Re-usable cloths must be replaced frequently. They should be
thoroughly washed, disinfected and dried between tasks (not just when they
look dirty). Ideally they should be machine washed on a hot cycle. At the
time of inspection there were six damp cloths on the sink unit some of
which were damp with a foul smell.

13. The temperature probe was stored in a dirty greasy condition. Ensure
that the probe is cleaned and sanitised between each use with suitable
probe wipes.

Structural Requirements

14. The entire kitchen and adjoining areas, wash-up, storeroom, cold room
and all the fixtures and fittings in these rooms were dirty. Draw up a
written cleaning schedule to ensure that all areas and equipment are
cleaned and sanitised as often as is necessary for the safe, hygienic
operation of your business.

15. Thoroughly clean all parts of the structure to the kitchen, adjoining
servery area, wash-up, storeroom and cold store including ceilings,
floors, walls, skirting, woodwork, thresholds, socket outlets and
switches.

16. Replace all missing and damaged tiles to walls and skirting areas to
provide smooth impervious surfaces which can be effectively cleaned and
where necessary disinfected.

17. Redecorate where necessary to provide smooth impervious surfaces
which can be effectively cleaned.

18. Floors must be maintained in a sound condition and be impervious and
easy to clean and where necessary to disinfect. The floor in the wash up
was filthy, worn and damaged painted concrete. The floor covering in the
adjoining area was dirty and not sealed at the floor wall junction. The
floors in the fridge area and cold room were both in poor condition.

19. Thoroughly clean all floors paying particular attention to the edges,
the threshold to doorways, areas underneath and around equipment.

20. Thoroughly clean all sinks, sink units, taps and associated pipework.
Replace the missing top to the tap in the wash up area and repair the
dripping hot tap.

21. Thoroughly clean, degrease and decarbonise all cooking equipment.

22. Thoroughly clean all equipment and utensils. Cease the practice of
storing knives and other kitchen utensils in a dirty state in a dirty
container directly on the kitchen floor. All disused equipment should be
removed from food prep/food storage areas to aid cleaning.

23. Thoroughly clean the dish washer paying particular attention to the
door rebate.

24. Replace the Sanyo microwave oven which is affected by rust.

25. Replace all broken and damaged containers. At the time of inspection
there were chilled and frozen ready meals, desserts, ice cream and flour
all stored in damaged and broken plastic containers, which present a risk
of physical contamination.

26. Thoroughly clean and sanitise all fridges and freezers including all
internal and external surfaces, door seals, lids, handles etc.

27. Replace or repair all fridges and freezers which are damaged or
broken. This includes those with damaged cabinets, broken shelves,
detached lids, doors which do not close properly etc.

28. Thoroughly clean and repair (or replace) the refrigeration unit to
the cold room which is damaged and leaking water which is being collected
in a mop bucket.

29. The outdoor servery area between the kitchen and wash up is not
constructed so as to protect against contamination and in particular,
pests as one wall is partially boarded and open to the outside and the
other side is also open to the elements as there is a motor around which
dirt and dead leaves have accumulated. You should provide a properly
fitted serving hatch, properly constructed to prevent access by pests. It
should be finished to provide smooth impervious surfaces which can be
easily cleaned. The area around the motor must be screened to prevent
access by pests.

30. As it is not possible to keep one of the sinks in the kitchen for
hand washing you should provide a wash basin supplied with hot and cold
running water (or warm water at a suitably controlled temperature) solely
for hand washing.

31. Provide and fit a suitable diffuser to the light fitting in the
kitchen.

Management/Control Procedures

32. There were no written food safety procedures as the Safer Food Better
Business (SFBB) pack had been used for writing notes. Furthermore the
conditions found at the time of inspection confirmed that there was no
food safety management system in place. I have provided you with a new
SFBB pack which you should go through and complete all sections according
to the instructions. You must then ensure that all staff are trained in
your safe methods and follow them at all times. All staff need to know
what opening and closing checks have to be carried out and the daily diary
must be kept up to date.

33. At the time of inspection the member of staff working in the kitchen
was unsupervised and had not received appropriate food safety training.
Appropriate food safety training must be arranged as a matter of urgency.
The head chef also requires refresher training.

Although this was not a health and safety inspection it was noticed that

(i) there was a scorched electric socket outlet in the kitchen which needs
replacing and

(ii) there were free standing gas cylinders in the wash up area which must
be secured to prevent toppling.

I trust that these matters will receive your immediate attention,
particularly the matters relating to cleanliness and food safety. It was
agreed with you that a further visit would be made on Wednesday March
30^th 2011 at 11am to assess if standards have improved sufficiently for
food preparation to take place.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Finally, as similar contraventions have been found on previous inspections
and despite providing a lot of advice and assistance standards have
deteriorated, formal action is being considered.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr C W Lau
CV9 1DE
Happy Gathering

27 Long Street
Switchboard : (01827) 715341
Atherstone
Fax : 0870 4001858
Warwickshire
E Mail : [email address]
CV9 1AY
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mr Stephen Whiles

Direct Dial : 01827 719326

Your ref :

Our ref : 012068

Date : 16 March 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Happy Gathering, 27 Long Street, Atherstone, Warwickshire, CV9 1AY

I refer to my inspection of the above premises on 16 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *Cooked food stored in chillers should be labelled with a `use by'
date to ensure that they are used or disposed of within two days of
production.

Structural Requirements

2. *The toilet and wash hand basin must be thoroughly cleaned and
maintained in a clean condition.

Management/Control Procedures

No issues identified.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety.

If you require any help or further information, please do not hesitate to
contact me on the above telephone number.

Contd/

Yours faithfully

Stephen Whiles

Environmental Health Manager

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr B Eren and Mr S Kaya
CV9 1DE
Pinocchio Pizzas

36 Long Street
Switchboard : (01827) 715341
Atherstone
Fax : 0870 4001858
Warwickshire
E Mail : [email address]
CV9 1AU
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012135

Date : 10 May 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Pinocchio Pizzas, 36 Long Street, Atherstone CV9 1AU

I refer to my inspection of the above premises on 3 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *Effective handwashing is extremely important to help prevent harmful
bacteria from spreading. Staff must therefore wash and dry their hands
properly using warm running water, liquid soap and paper towels. At
the time of inspection it was obvious that the wash basin had not been
used for hand washing as it was stained and dirty with food debris,
the container of soap was filthy, the water was cold as the boiler had
tripped out, there were no hand drying facilities and the waste outlet
was blocked so that the waste water could not drain away. Ensure that
hand washing materials are available before starting work and that
food handlers are washing their hands. This is listed as one of your
opening checks in Safer Food Better Business (SFBB).
2. *Ensure that raw and ready to eat foods are stored totally separate to
prevent contamination. If they have to be stored in the same fridge
you must ensure that raw foods are stored at the bottom below ready to
eat foods at all times. At the time of inspection in the counter
fridge there were raw burgers stored on a top shelf adjacent to tuna.
In the main fridge, raw kebabs were stored on a middle shelf above a
container of cheese.
3. *Your attention is drawn to the enclosed leaflet entitled `E coli
O157 an invisible threat to your business' which provides more
information on preventing contamination.

4. *In the fridges there were many different prepared foods without
labelling to show how old the food was or when it should be used by. There
were containers of lasagne from two different batches with no labelling.
There was an open pack of meatballs with a use by date 19.4.11. It is a
serious food safety contravention to have food after the expiry date as
consuming such food poses a risk of food poisoning. You must ensure that
you have effective labelling procedures in place to control how long food
is kept. It is important that all food is labelled throughout to show when
it has been prepared, when it has been cooked, when it has been frozen,
when it has been opened, when it has been defrosted, when it should be
used by etc. etc. so that there can be no confusion. When applying a shelf
life ensure that the manufacturer's instructions are followed. Ensure that
you carry out daily checks on use by dates to ensure that food is consumed
or disposed of before the expiry of its use by date.

5. *The temperature of the pizza toppings including chopped ham and
cooked chicken in the table top servery unit measured 10^oC. Such
foods should be stored at a temperature no higher than 8^oC. You
should be monitoring the temperature of foods stored in fridges and
freezers as part of your opening and closing checks (SFBB).
6. *It was noticed that you are using re-usable cloths. Ensure that you
follow the safe method in your Safer Food Better Business pack
entitled `Cloths' .
7. *Food must not be stored in open cans. Once the can is opened the
contents must be transferred to a suitable lidded impervious
container.
8. *Provide and maintain a supply of paper towels at the wash basin in
the toilet facilities.
9. *Ensure that all food handlers wear suitable protective overclothing.

Structural Requirements

10. *Thoroughly clean and tidy the garden/yard at the rear of the premises
in order to discourage harbourage by pests. All rubbish, cardboard,
wood, disused equipment, gas cylinders, oil etc. must be removed.
Waste oil must then be removed on a regular basis and stored in lidded
containers when awaiting collection.

Rear preparation room

11. *The rear preparation room and equipment contained therein require a
deep clean to remove all longstanding dirt and grease and should then
be redecorated where necessary.
12. *Clean the floor, particularly the edges and underneath equipment.
13. *Clean all dirty pipework.
14. *Clean the wash basin and taps.
15. *Clear the blockage in the waste outlet to the wash basin and ensure
that the waste water flows freely to drainage.
16. *Repair/adjust the boiler so that there is a constant supply of hot
running water available at the wash basin and sinks.
17. *Clean all refrigerators and freezers.
18. *Clean the lid to the chest freezer which is affected by rust. Paint
the affected area using a suitable rust treatment such as `Hammerite
paint'.
19. *Clean the interior of all microwave ovens.
20. *Clean the kettle.
21. *Clean and redecorate all dirty paintwork including the door to the
lobby.
22. *All hand contact surfaces such as door handles, knobs, door edges,
light switch plates etc etc must be regularly cleaned and sanitised.

Lobby /chip freezer area

23. *Thoroughly clean the area around the washing machine and chip
freezer. Remove all rubbish and clutter and maintain in a clean
condition to aid effective cleaning and pest control.

Front preparation area/ servery

24. *Thoroughly clean the pipework to the fryer which is thick with
grease.
25. *Clean out the utensil drawer.

Management/Control Procedures

26. *It was clear that there were several instances where the safe methods
in your Safer Food Better Business pack were not being followed. You
must ensure that all food handlers (this includes proprietors and
employees) read through all sections in the SFBB pack to ensure that
they understand and follow the safe methods. You then need to date and
sign the safe method completion record.
27. *You also need to fill in and sign the daily diary every day. At the
time of inspection the diary had run out and the last completed record
was November 2010. You must ensure that in future you order a
replacement diary before the current one runs out. Diary refills can
be ordered from the Food Standards Agency 0845 6060667
28. *Ensure that staff receive appropriate up to date food safety
training. The level 2 Award Food Safety in Catering would be suitable
and a list of training providers is enclosed as an example. You should
keep a record of staff training provided.
29. *Effective cleaning is not taking place on a regular basis and you
need to put in place cleaning routines to ensure that the premises and
equipment are maintained in a clean condition.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in three weeks' time to ensure
compliance. It is accepted that redecoration may take longer.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Finally, I must warn you that if similar contraventions are found during
future inspections then formal action will be considered inline with the
Council's Enforcement Policy.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mrs Tanya Harvey
CV9 1DE
Shorn Ash

Nuneaton Road
Switchboard : (01827) 715341
Mancetter
Fax :
Warwickshire
E Mail : [email address]
CV9 1NN
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012180

Date : 23 May 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Tasty Bites and More, 57 Long Street, Atherstone, Warwickshire, CV9 1AZ

I refer to my inspection of the above premises on 23 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

It is understood that you are moving premises in 6 weeks, structural
matters that require attention are detailed below however if the planned
move goes ahead then these need not be complied with. All of the food
hygiene matters must however be attended to immediately and continued in
the new premises.

Food Hygiene and Safety Procedures

1*. Ensure that all high risk ready to eat foods are maintained at a
temperature of 8^0 centigrade or colder - preferably 5^0 centigrade. At
the time of the visit the temperature of the foods in the display unit
were reading between 9^0 C and 17^0 C. It is understood that this is not
a chill display and that you put the foods on ice packs during service,
however no ice packs were out during the inspection. It is understood
that you will have a fully operational chill display unit in the new
premises.

2*. The majority of foods were all labelled, however a pack of cooked ham
was noted in the small fridge in the servery with no date of opening.
Ensure that all foods are labelled with a date of opening or a use by date
to control their use.

3*. The hot water heater to the wash basin was not working. Hot water
was available from the boiler however it was boiling hot. You should
therefore provide a plug to the wash basin so that food handlers can wash
their hands effectively in the basin by being able to mix boiling hot
water from the boiler with cold water. If the planned move does not
happen in 6 weeks then the hot water heater must be repaired so that hot
water at a controlled temperature is available for food handlers to wash
their hands effectively

Structural Requirements

4*. Replace the worn and damaged floor covering in the preparation room.

5*. Redecorate paintwork to the walls.

6*. Edges to the bottom shelf in the cupboards were damaged and require
replacing.

7*. Repair the split in the lining in the bottom of the fridge in the
servery area, or alternatively replace this unit.

8*. Clean out the insectocutor, remove all dead insects and maintain in a
clean condition.

Management/control Procedures

9*. As requested please find enclosed a list of training providers for
the Level 2 Award in Food Safety in Catering.

I trust that these matters will receive your earliest attention. Please
contact me when you have the keys to your new premises to arrange a visit
to ensure that the new kitchen will comply with the above regulations.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey   BA (Hons)  Dip LG  Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mr Paul Warwickshire
Dangerfield
CV9 1DE
Café
Revive

72B Long Switchboard   : (01827) 715341
Street
Fax                : 0870 4001858
Atherstone
E Mail            :
Warks [email address]

CV9 1AU Website         : www.northwarks.gov.uk

This matter is being dealt with by

                    
: Mrs Carol Randle

Direct Dial      : 01827 719358

Your ref          :

Our ref           : 012236

Date              : 27 June 2011

            

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Café Revive 72B Long Street, Atherstone, Warwickshire, CV9 1AU

I refer to my inspection of the above premises on 27 June 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations.  On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. 
Those items not marked are recommendations of good practice.  Please
note the items in this letter only relate to what was seen on inspection
on this occasion.

Food Hygiene and Safety Procedures

1. *Ensure that you have effective labelling procedures in place to
control how long food is kept. It is important that all food is
labelled throughout to show when it has been prepared, when it has
been cooked, when it has been frozen, when it has been opened, when it
has been defrosted, when it should be used by etc  so there can be
no confusion. When applying a shelf life ensure that the
manufacturer's instructions are followed. For example some cooked
meats have to be used within 2 days of opening.

2. *At the time of inspection there was :

o An opened pack of corned beef with a manufacturer's use by date
26 June
o An open pack of ham with no date of opening
o Two containers of coleslaw with a use by date 20 June
o A piece of cooked meat wrapped in foil with no label/ date
o A container of cooked chicken with no label/date

 It is a serious contravention of food safety legislation to have food
after the expiry of its use by date or to not use food in accordance with
the manufacturer's instructions. The consumption of out of date products
may result in serious illness. If during a future inspection out of date
food is found formal action may be taken.

3. *Ensure that you carry out daily checks on use by dates to ensure that
food is consumed or disposed of before the expiry of its use by date.
This should be part of your opening and closing checks in your SFBB
system.

 

4. *Chilled foods should be stored at less than 5^oC (maximum temperature
8^oC). Monitoring the temperatures of chilled and frozen foods should
be part of your opening and closing procedures in your SFBB system.

      At the time of inspection the surface temperature of
food in the counter fridge          measured
between 13^o and 15^oC.

5. *You should obtain a temperature probe for checking the core
temperature of foods and ensure that food such as roast pork reaches a
centre temperature of 75^oC.

6. *Ensure that the wash basin is kept free for hand washing at all times
and is used solely for hand washing. At the time of inspection a bowl
of oil was standing in the wash basin.

7. *Provide and maintain an adequate supply of paper towels at the wash
basin.  A fabric towel on which the same part may be used more than
once is not recommended.

Structural Requirements

8. *Toilets should not open directly into a room where food is handled.
Ensure that food is not stored/handled/prepared in this area.

9. *Fit an automatic closer to the door to the toilet to ensure that the
door is kept closed. The door should also fit the frame properly with
no gaps.

10. *Provide adequate natural or mechanical ventilation to the toilet
compartment. In the case of mechanical ventilation it should be
connected to the light switch and have a fifteen minute over-ride.

11. *Replace the broken floor tiles in the entrance to the toilet or treat
to provide a sound impervious surface which can be kept clean.

12. *Repair the leaking waste pipe to the wash basin in the toilet.

13. *Thoroughly clean the wc pan and maintain in a clean and sound
condition to prevent leaks.

14. *Replace the defective water heater to the wash basin in the toilet so
that persons using the toilet can effectively wash their hands using
hot or warm running water. Keep an adequate supply of soap and paper
towels at the basin.

15. *In the wash up area thoroughly clean the floor. Equipment should not
be stored directly on the floor as keeping the floor clear will aid
cleaning and pest control.

16. *Ensure that the wall/floor junction is sealed and also the join
between the door frame and wall to provide smooth impervious surfaces.

17. *Thoroughly clean the draining rack and maintain in a clean condition.
You may wish to consider providing a rack fixed to the wall over the
sink in order to free up space.

18. *Replace the dirty sealant at the rear of the sink.

19. *In the cooking area clean the window/ window frame and repair the
partly detached sealant.

20. *Provide a removable insect screen to the openable window in the
cooking area. Alternatively, ensure that the window remains closed.

21. *Ensure that hand contact/touch surfaces such as fridge doors,
handles, switches etc are cleaned and sanitised frequently.

22. *Ensure that fridges and freezers are regularly cleaned and sanitised.

23.  At the time of inspection the insect killing unit was not
operating and there were several flies in the premises. The light tube
to the unit should be replaced every twelve months in order to remain
effective.

Management/Control Procedures

24. *You must put in place food safety management procedures and keep up
to date records relating to your procedures. These procedures must
then be reviewed whenever you make any changes to the business e.g.
new menu items, new procedures, new suppliers.   Using the Safer
Food Better Business system (SFBB) is one way of meeting this
requirement and I have already supplied you with a pack. You should
ensure that you follow the instructions with the pack and complete all
relevant sections. You should then keep relevant daily records
including completing the daily diary.

Health and Safety Self-Audit Questionnaire

      25.  *Please complete and return the self-audit
questionnaire which I left with you at the end of the inspection.

I trust that these matters will receive your attention, particularly the
matter relating to cleanliness, food safety and management/control
procedures which should be treated as urgent.  A further inspection
will be carried out in four weeks to ensure compliance. It is acceptable
for some of the structural works to take up to two months.

In the meantime, if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

Enclosed: `E coli O157: an invisible threat to your business' information
leaflet

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Abdul Hussain & Mr
Mohimin Rahman CV9 1DE

Raj Mahal

83 Long Street Switchboard : (01827) 715341

Atherstone Fax : 0870 4001858

Warwickshire E Mail :
[email address]
CV9 1AZ
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mr Stephen Whiles

Direct Dial : 01827 719326

Your ref :

Our ref : 012151

Date : 10 May 2011

Dear Sirs,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Health and Safety at Work etc Act 1974

Raj Mahal, 83 Long Street, Atherstone, Warwickshire, CV9 1AZ

I refer to my inspection of the above premises on 10 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *You must check the temperature of all chillers and freezers on a
daily basis. All chillers should be operating below 8 centigrade and
all freezers below minus 18 centigrade.
2. *The Coreco chiller in the kitchen was operating at 11 centigrade. You
must repair or replace this unit and ensure that food is stored below
8 centigrade.
3. *All cooked food stored in the chiller should be labelled with a use
by date to control its use. Food cooked on the premises should be kept
for no longer than three days.

Structural Requirements

4. *Clean the dirty, mouldy door seals to both chillers.
5. *Clean all hand contact points such as door handles, light and socket
switches, chiller doors etc
6. *Clean the floors throughout paying particular attention to the areas
behind and beneath equipment and shelving.
7. *Clean the shelves in the rear store.

Contd/

8. *Clean, repair and redecorate the wall behind the shelves in the rear
store.
9. *Clean the extract fan.
10. *The upstairs area is dirty and in a poor state of repair. It must not
be used for any aspect of the food business. This means you must not
use the toilet, use it as a staff area or use it for storing food.

Management/Control Procedures

11. *Staff could not initially find your food safety management system
(Safer Food Better Business) and when they did locate it I found that
the diary section had not been completed since 17^th March 2010. From
this and from the matters listed above it is apparent to me that you
do not have any management of food safety in the premises. You must
review your copy of Safer Food Better Business, ensure that it is
amended and updated as necessary, train all members of staff in your
safe procedures and begin again to use the diary section to record
your management of food safety.

Health and Safety at Work etc Act 1974

12.*Delivered with this letter but in separate envelopes addressed to the
two proprietors you will find a prohibition notice that forbids you to use
the upstairs area until the walkway is made safe and suitable edge
protection is provided to prevent anyone falling from the roof area. It is
an offence to allow anyone to use the access to the upstairs area in
contravention of the notice. I draw you attention to the form that you can
use if you wish to appeal against the notice, which is enclosed with it.

I trust that these matters will receive your earliest attention. A further
inspection will be carried out in one month to ensure that all works have
been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Your faithfully

Stephen Whiles

Environmental Health Manager

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Ms Karen Evans
CV9 1DE
The Old Bakery

94 Long Street
Switchboard : (01827) 715341
Atherstone
Fax : 0870 4001858
CV9 1AH
E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mr Stephen Whiles

Direct Dial : 01827 719326

Your ref :

Our ref : 012029

Date : 25 February 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Old Bakery, 94 Long Street, Atherstone, Warwickshire, CV9 1AH

I refer to my inspection of the above premises on 25 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. * You must obtain a digital probe thermometer in order that you can
check the core temperature of cooked food. I enclose brochures from
two suppliers, but other suppliers are also available. You must ensure
that food reaches a core temperature of at least 75 centigrade and you
must keep appropriate records in the diary pages of `Safer Food Better
Business'. I recommend that you obtain disinfectant probe wipes in
order to sanitise the probe between each use.

Structural Requirements

2. * Cleaning is required underneath, behind and between equipment. You
are advised to draw up a written cleaning schedule to ensure that
these difficult to reach areas are not missed but are cleaned on a
regular basis. A suitable format can be found in `Safer Food Better
Business'.

Management/Control Procedures

3. * The diary pages of `Safer Food Better Business' have not been
completed since

Contd/

September 2010. It appears that you are carrying out the appropriate daily
checks and I noticed that you are recording chiller/freezer temperatures
separately, however you must complete the diary pages on a daily basis.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in one month to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Stephen Whiles

Environmental Health Manager

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Andrew Parry
CV9 1DE
Red Lion Hotel

99 Long Street
Switchboard : (01827) 715341
Atherstone
Fax :
Warwickshire
E Mail : [email address]
CV9 1BB
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012222

Date : 16 June 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Atherstone Red Lion Hotel, 99 Long Street, Atherstone, Warwickshire,
CV9 1BB

I refer to my inspection of the above premises on 15 June 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. At the time of inspection it was noted that foods are given a 3 day
life after either opening or cooking and that the system used is to put a
day dot on the food item of when it needs to be used by. It was however
evident that no one was checking these dates due to the amount of foods
noted with either Monday or Tuesday day dots on them - my inspection was
carried out on the Wednesday, the foods noted were;

- A tray in the under counter fridge containing - mushrooms, potatoes,
mashed carrots and a meat terrine all with a `mon' day dot on.

- A tray of Vegetable terrine with a `tues' day dot on.

- Several containers of cooked rice, Thai curry and Chilli con carne in
Fridge 7 with `tues' day dots on.

Not only were staff not checking the dates on the foods in the fridge but
one of the containers of cooked rice with a `tues' day dot on was in the
microwave being reheated, so even when they had got it out of the fridge
they were still not aware that it shouldn't have been used.

2*. Some 19 Gale Steak Pies were noted in the fridge with a use by date
of 13/6/11 and 2 packs of bacon had a use by date 14 Jun. It is
understood that both these products had been frozen and defrosted however
there was no label on them to prove this. If foods are frozen then you
must ensure that;-

- the product has adequate shelf life when frozen, e.g. by
freezing on day of purchase.

- the food is never frozen after the use by date has expired.

- the foods are labelled with the date of freezing and
defrosting, and

- the foods are used as soon as possible after defrosting in
accordance with any ` period recommended by the manufacturer.

3*. A small piece of turkey in the walk in chiller and some opened black
pudding were noted that had no day dot or label on at all, you must label
all foods to ensure that adequate stock rotation can take place.

4*. There was no best before dates on the eggs. It is understood that
there is a label containing the date on the outer box but that this is
thrown away when the trays are taken out. You must ensure that this date
is transferred and kept with the eggs to ensure that they are not being
used after the best before date.

It is a serious contravention of food safety legislation to have food
after the expiry of its use by date or not to use food in accordance with
manufacturer's instructions. Consuming food after the expiry of the use by
date or not following manufacturer's instructions may lead to serious
illness. Therefore daily checks must be carried out to ensure that food is
consumed or disposed of before the expiry of its use by date. These checks
should be part of your opening and closing checks in the Safer Food Better
Business system which was left with you at the time of the inspection..

Ensure that all staff are trained in the system that you have in place for
labelling food to control how long food is kept. It is important that all
food is labelled throughout to show when it has been cooked, when it has
been frozen, when it has been opened, when it has been defrosted, when it
should be used by etc. etc. so that there can be no confusion. When
applying a shelf life ensure that the manufacturer's instructions are
being followed.

5*. It was noted that only cooked foods that are to go in the blast
chiller are being probed and their core temperatures recorded. It was
also noted on the blast chiller sheets that some cooked Turkey had only
reached a centre temperature of 68^0 centigrade. You must ensure that all
cooked foods reach a centre temperature of at least 75^0 centigrade or
more and that appropriate records of all these temperatures are kept and
not just the foods going into the blast chiller. Enclosed is a record
sheet that you may wish to use.

6*. Ensure that fridge and freezer temperatures are checked twice daily
every day morning and night. There were gaps in the temperature records
when certain people had not been there or if there was only 1 person in
for breakfast. There is still food in the units and you need to be sure
that the units are working properly and maintaining the correct
temperatures.

Structural Requirements

7*. Seal the edges of the floor to the new wall cladding throughout the
kitchen to provide smooth cleanable surfaces.

8*. Ensure that either the door to the walk in chiller is sealing
properly when closed or that the fan is not leaking. At the inspection
there was a lot of condensation/water on the walls and on food products by
the entrance door inside the walk in chiller.

9*. Thoroughly clean the wooden window frames, extraction vents and
window sills and redecorate using a hard gloss paint.

10*. Clean the edges of the floor throughout the kitchen particularly
equipment.

11*. Thoroughly clean the floor under the cooking range, remove all
debris and grease and maintain in a clean condition.

12*. Clean the greasy walls around and at the rear of the cooking range
and the wheels to the cooking equipment and maintain in a clean condition.

13*. Clean inside the blast chiller and the door seals to the blast
chiller and maintain in a clean condition at all times.

14*. Clean the wash basin and re seal the gap at the rear of the wash
basin using a suitable waterproof mastic. Also ensure an adequate supply
of paper towels are always available for food handlers to dry their hands
effectively, the dispenser was empty at the time of the inspection.

15*. Effectively seal the floor join where the altro floor meets the old
floor tiles to provide a smooth cleanable surface.

16*. Repair the floor and ensure the joins are effectively sealed where
the floor is lifting notably in front of the fridges and in front of the
Rational cooker.

17*. Replace the badly scored chopping boards that can no longer be
effectively cleaned.

18*. Clean the dusty and dirty fan on top of the microwave ovens.

19*. Clean the metal can opener.

20*. Replace the missing floor tile on the step up into the wash up area
and re seal the lifting floor covering.

21*. Clean the walls by the bin in the wash up and redecorate the walls
and woodwork to the back door where necessary.

22*. Repair the broken hinges to the lids on two of the chest freezers in
the freezer store to enable the lids to open and close properly. If the
hinges cannot be repaired then the units must be replaced.

23*. Clean the lid rebates on all the chest freezers in the freezer store
and maintain in a clean condition.

24*. Remove all debris from behind all the chest freezers and maintain
this area in a clean condition at all times.

25*. Repair the damaged corner of the wall by the entrance into the
freezer store and redecorate the walls.

26*. Ensure that an adequate supply of hot running water is available at
all times to the wash basins in the toilets. At the time of the
inspection the hot water was allowed to run for a considerable amount of
time in the ladies but no hot water came out.

27*. Seal the floor at the entrance into the bar servery, by the step
down by the coffee area and by the door into the kitchen.

28*. Thoroughly clean the filthy door seals to the bottle chillers and
wine chiller and replace any seals which have split.

29*. Repair or replace the damaged edge to the worktop under the hot
water urn.

30*. Clean the wash basin behind the bar servery and re seal the gap at
the rear of the basin using a suitable waterproof mastic.

31*. Replace the missing top to the hot water tap.

32*. Clean the dirty wall at the rear of the bin and redecorate.

33*. Thoroughly clean the filthy ice machine. The ice storage
compartment should be cleaned weekly by removing the ice, carefully wiping
down surfaces with a recommended sterilant solution and thoroughly rinsing
with fresh water.

Regular maintenance is essential to prevent serious risk of contamination
of customers' drinks. Routine maintenance should include the cleaning of
the ventilation grills, controlling slime growth in the storage bin area
and, depending on the water hardness, de scaling the ice making mechanism.

Management/Control Procedures

34*. Under the above regulations you must have a written food safety
system in place, all staff should be trained in the system and ensure it
is implemented, it should be kept on site at all times and regularly
updated and reviewed. A safer food better business pack was left at the
time of the inspection which should be completed, however in addition to
this due to the size and nature of your business you should carry on
completing all your record sheets which are in place at the present time.

35*. On checking our Premises Registration Forms it appears we do not
have an up to date registration form for your food business. Please
therefore complete and return the enclosed form in the envelope provided.

I was very concerned with the conditions found at the time of the
inspection. You must ensure that all staff are trained in your procedures
and systems and that they are followed at all times even when the head
chef or management are not there.

In view of the number of cleaning items noted you should review your
current cleaning schedule to ensure it includes all of the areas mentioned
above. You should also look at;

- allocating specific tasks to your staff;

- specifying what cleaning materials should be used and the
method;

- specifying how often items/areas should be cleaned;

- specifying any safety precautions for staff

I trust that these matters will receive your earliest attention,
particularly the matters relating to cleanliness and food safety which
must be addressed immediately. A further inspection will be carried out
in 2 months to ensure that all works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Ms Gail Wright
CV9 1DE
Co-op Supermarket

119-123 Long Street
Switchboard : (01827) 715341
Atherstone
Fax :
Warwickshire
E Mail : [email address]
CV9 1AB
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012271

Date : 12 July 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Co-op Supermarket, 119-123 Long Street, Atherstone, Warwickshire, CV9 1AB

I refer to my inspection of the above premises on 12 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1*. Replace any damaged areas of flooring in the main shop and in the
general produce storage area to provide smooth surfaces which can be
effectively cleaned and disinfected.

2*. Remove any rust from the chiller units throughout the store, notably
on the shelves and at the back of the units. Redecorate the affected
areas to provide smooth cleanable surfaces or alternatively replace all
affected units.

3*. Replace any cracked wall tiles in the bakery area.

4*. Repair the damaged wall at the bottom of the doorway into the general
produce storage area.

5*. Clean the wall by the sink unit in the general produce storage area
and redecorate.

6*. Replace the missing wall panel above the walk in freezer door.

7*. Clean the mould affected wall above the walk in freezer door and
redecorate using a hard gloss paint incorporating a suitable fungicide.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in 3 months to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

A copy of this letter is also being sent to:

Julie Howat

Midland Co-operative Society Ltd

Central House

Hermes Road

Lichfield

Staffordshire

WS13 6RH

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Kim Wah Ng
CV9 1DE
Oriental Chef

150 Long Street
Switchboard : (01827) 715341
Atherstone
Fax :
Warwickshire
E Mail : [email address]
CV9 1AF
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012214

Date : 10 June 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Oriental Chef, 150 Long Street, Atherstone, Warwickshire, CV9 1AF

I refer to my inspection of the above premises on 7 June 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. Two containers of sauces were being cooled in the side alley way.
This may result in contamination of the food. All food and drink must be
cooled and stored in food rooms that are pest proof and capable of being
kept clean.

2*. Defrost the badly iced up freezer in the rear storeroom. The door to
this unit was not shutting properly due to the ice build up and as such
the temperature in the unit was only reading minus 6^0 centigrade. If you
wish to keep and use this unit then you must maintain it in a frost free
condition and ensure that it can maintain temperatures of minus 18^0
centigrade or colder.

Structural Requirements

3*. Clean the door seals to both the doors on the double fronted fridge
in the kitchen and maintain in a clean condition at all times.

4*.. Repair the lining in the bottom of the right hand side unit of the
double fronted fridge to provide a smooth cleanable surface.

Contd.

5*. Thoroughly clean the greasy floor and pipe work underneath and around
the cooking range and the greasy front panel and the legs to the cooking
range and maintain the whole unit in a clean condition at all times.

6*. Clean the taps to the wash basin and ensure that they are cleaned and
disinfected regularly.

7*. Seal at the rear of the wash basin using a suitable waterproof
mastic.

8*. Repair any holes in the walls in the rear storeroom, remove all
flaking paint, treat any areas of damp in the room and redecorate.

9*. Cease the practice of storing the knives in the gap at the rear of
the sink unit. All equipment should be stored in a clean hygienic manner.

10*. Remove all cobwebs from high level in the rear storeroom and
maintain in a clean condition.

11*. Clean all light sockets and plugs and switches throughout the
premises and maintain in a clean condition at all times.

Management/Control Procedures

12*. Ensure that ALL sections of your safer food better business pack are
completed and kept up to date, at the time of the inspection it was noted
that the sections on Chilling and Cooking had not been completed. You
must complete these sections immediately.

13*. Ensure that the daily diary is completed every day to confirm that
all opening and closing checks have been carried out and all safe methods
followed. The diary had not been completed since the end of May. You
should also ring the Food Standards Agency on 0845 606 0667 and order a
new diary refill.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in 2 months to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr R Noble
CV9 1DE
New Dolphin

162 Long Street
Switchboard : (01827) 715341
Atherstone
Fax :
Warwickshire
E Mail : [email address]
CV9 1AD
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012181

Date : 25 May 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

New Dolphin, 162 Long Street, Atherstone, Warwickshire, CV9 1AD

I refer to my inspection of the above premises on 24 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1*. Remove all flaking paint from wall tiles in the kitchen, in
particular at the rear of the preparation surface and by the side of the
fryers.

2*. Clean and redecorate the wooden frame to the fly screen using a hard
gloss paint.

3*. Clean the wall tiles at the rear of the cooker and maintain in a
clean condition.

4*. Re seal the rear of the sink in the bar servery, remove the old
sealant and re seal using a suitable waterproof mastic.

5*. Remove all flaking paint and mould growth from the walls in the
cellar. Treat the affected areas to protect against the effects of
dampness and redecorate using a hard gloss paint incorporating a suitable
fungicide.

Management/Control Procedures

6*. On checking our Premises Registration Forms it appears we do not have
an up to date registration form for your food business. Please therefore
complete and return the enclosed form in the envelope provided.

I trust that these matters will receive your earliest attention. Once the
above matters have been complied with please complete and return the
enclosed blue reply card in the envelope provided. It is envisaged that
this will be no longer than 2 months.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mrs Maureen Wraight
CV9 1DE
Newton Regis C Of E Primary
School

Main Road Switchboard : (01827) 715341

Newton Regis, Tamworth Fax : 0870 4001858

Staffordshire E Mail :
[email address]
B79 0NA
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012185

Date : 25 May 2011

Dear Madam

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Health and Safety at Work etc. Act 1974

Newton Regis C of E Primary School, Main Road, Newton Regis, Tamworth,
Staffordshire, B79 0NA

I refer to my inspection of the above premises on 25 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* There were packed lunches being stored overnight in the refrigerator,
these foods are high risk and will support the growth of food poisoning
bacteria and/or their toxins and must be kept at or below 8^0C. I have
enclosed a thermometer for you to put in the refrigerator to monitor the
temperature and ensure the equipment is working correctly. I recommend
when this situation arises and packed lunches are being stored overnight,
that the temperatures are recorded to demonstrate that regular checks are
being carried out and found to be satisfactory in line with your food
safety management procedure.

Structural Requirements

2* Repair the damaged flooring along the wall by the kitchen staff
entrance.

3* Clean the staff entrance door and maintain in a clean condition.

4* Thoroughly clean the inside of the fridge used for storage of milk.

5* Clean the tap at the wash hand basin.

6* Repair the loose edging strip on the lid of the large serving dish on
the servery trolley, to ensure that effective cleaning and disinfection
can take place.

7* There were cleaning materials being stored in the kitchen, ensure that
these are stored away from the food preparation areas. Can you ensure that
everyone using the kitchen is aware and the kitchen is left in a clean and
tidy condition at all times.

I have enclosed a leaflet on Occupational dermatitis, after speaking to
Rosemary about the cleaning products used in the kitchen, she informed me
that she cannot use the washing up liquid supplied by County Caterers as
it makes her hands very sore. In catering and food operations the
prolonged contact with water soaps and detergents causes about 55% of
dermatitis cases.

I trust that these matters will receive your earliest attention. Once the
above matters have been completed please complete and return the enclosed
blue reply card in the envelope provided. It is envisaged that this will
be no longer than 1 month.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Ms Sharon Patrick

Food Safety Officer

A copy of this letter is also being sent to:

Miss Sandra Russell

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mr & Mrs Rhodes Warwickshire

Queens Head CV9 1DE

Main Road

Newton Regis Switchboard : (01827) 715341

Tamworth Fax : 0870 4001858

Staffordshire E Mail : [email address]

B79 0NF Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Jo Phipps

Direct Dial : 01827 719304

Your ref :

Our ref : 011999

Date : 11 February 2011

Dear Mr & Mrs Rhodes,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Queens Head, Main Road, Newton Regis, Tamworth, Staffordshire, B79 0NF

I refer to my inspection of the above premises on 11 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

1. * We do not appear to have an up to date Food Registration Form for
you. Please find enclosed a form which I would be grateful if you
could fill in, sign and return in the envelope provided. This is a
legal requirement.

Food Hygiene and Safety Procedures

2. * You were using probe wipes for the thermometer, which is very good
practice however, the wipes you were using were lemon scented and not
for use with food. Enclosed is a booklet with details of suitable
probe wipes.

3. * The need to check the accuracy of your probe thermometer was
discussed during the inspection. I would confirm that this can be
done by checking the temperature of a water and ice mixture, which
should be between -1^0Centigrade and +1^0Centigrade, and boiling water
(care should be exercised) should measure between 99^0Centigrade and
101^0Centigrade. If your thermometer appears not to be working
correctly it should be replaced or sent for service. You should also
log that you have carried out this procedure in the daily diary sheets
in `Safer Food Better Business'. It should be done at monthly
intervals.

Cont/d.

- 2 -

Structural Requirements

4. * There were areas of dust, cobwebs and mould in the cellar.
Thoroughly clean the cellar and areas of mould and maintain in a clean
condition at all times.

5. * There was some mould in the ice machine. It should be switched off,
emptied then thoroughly cleaned and disinfected. It should be added
to your cleaning schedule, if it already is it needs cleaning more
often.

6. * Thoroughly clean the grouting at the sink splash back and maintain
in a clean condition.

7. * Repaint the copper pipe work next to the hand wash basin.

8. * Remove the flaking paint to the walls and redecorate.

9. * There were areas of bare wood along the beam. Repaint the beam to
enable it to be effectively cleaned.

10. * Replace the missing cover strip on the shelf in the store room.

11. * Thoroughly clean the extract filters and maintain in a clean
condition at all times.

12. * Repair or replace all holed, worn and rucked flooring in the bar
area to provide an impervious surface capable of being effectively
cleaned .

Management/Control Procedures

13. * The diary sheets and the management controls section of the `Safer
Food Better Business' folder have not been completed. It is a legal
requirement for all food businesses to have some form of written food
safety management. You are however completing temperature check
sheets albeit on a haphazard basis. Ensure that all paper work is
completed and the daily checks kept up to date.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 8 weeks' time to ensure that
all works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Jo Phipps

Senior Environmental Health Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey   BA (Hons)  Dip LG  Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mr Chris Warwickshire
Hatch
CV9 1DE
Anchor Inn

Mancetter
Road Switchboard   : (01827) 715341

Hartshill, Fax                :
Nuneaton
E Mail            :
Warwickshire [email address]

CV10 0RT Website         : www.northwarks.gov.uk

This matter is being dealt with by

                    
:Julia Rowbottom

Direct Dial      : 01827 719359

Your ref          :

Our ref           : 012234

Date              : 27 June 2011

            

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Health and Safety at work etc Act 1974

The Anchor Inn, Mancetter Road, Hartshill, Warwickshire, CV10 0RT

I refer to my inspection of the above premises on 27 June 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations.  On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. 
Those items not marked are recommendations of good practice.  Please
note the items in this letter only relate to what was seen on inspection
on this occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme.  The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*.  At the time of inspection there was no properly implemented system
to control how long food was being kept.  None of the foods in the
fridges e.g. cooked meats, gravies, pie fillings pates, had any indication
of when they should be used by.

You must ensure that you have a system in place for labelling food to
control how long food is kept. It is important that all food is labelled
throughout to show when it has been cooked, when it has been frozen, when
it has been opened, when it has been defrosted, when it should be used by
etc. etc. so that there can be no confusion. When applying a shelf life
ensure that the manufacturer's instructions are being followed.  Day
dots are not recommended as they do not make it clear as regards the
actual date.

2*.  You must ensure that chilled foods are stored at 5^oC (maximum
8^oC) and frozen foods are stored at minus 18^oC or colder. Checking
temperatures must be part of your opening and closing checks and suitable
records must be kept. At the time of the inspection there was no
monitoring of chilled and frozen food temperatures, and the temperature in
the double fridge was noted as being 10^0 centigrade.

3*.  Cease the practice of storing containers of cream in the door of
the raw meat fridge as there is a risk of cross contamination, the raw
meat fridge should be used solely for the storage of raw meats.

4*.  It is understood from talking to the chef that you use raw shell
eggs in the crème brulee that have no further heat treatment.  There
is a risk of salmonella food poisoning associated with the use of fresh or
raw eggs in uncooked or lightly cooked dishes.

Current government advice is that everyone should avoid eating raw eggs or
uncooked dishes made with them.  Vulnerable groups, such as the
elderly, the sick, babies, toddlers and pregnant women should make sure
any eggs are thoroughly cooked until the white and yolk are solid.

Should a food poisoning incident occur which can be traced back to the use
of raw egg in products from your premises, formal action is likely to be
taken.

5*.  You must ensure that all foods are cooked to a centre temperature
of at least 75^0 centigrade and that suitable records are kept.

Clean the temperature probe and ensure that the probe is cleaned and
sanitised between each use with suitable probe wipes.

The need to check the accuracy of your probe thermometer was discussed
during the inspection and I confirm that this can be done monthly by
checking the temperature of pure water and ice mixture which should
measure between -1^0 C to +1^0 C, and pure boiling water which should
measure between 99^0 C and 101^0 C.  Record the results of the test in
the diary section of the safer food better business pack.

6*.  Ensure there is always an adequate supply of soap at the wash
basin to enable food handlers to wash their hands effectively and ensure
the basin is kept free for use at all times, When the wash basin was
checked there was no soap available and sponges and scourers were in the
basin.

7.  There was no system of delivery checks in operation.  I
recommend you carry out quality checks on all stock deliveries to include
checking best before/use by dates and to ensure that all packaging is in
tact, and in the case of chilled or frozen food deliveries, ensure that
all products are received at the correct temperature.

Structural Requirements

8*.  Ensure that all cleaning materials such as mops, brushes and
buckets are left in a clean and dry condition after use.  A bucket full
of dirty water and a dirty mop had been left overnight next to the fridge.

9.  Dirty pots and pans should not be left full of water overnight, you
should ensure that all dirty equipment is left in a clean condition prior
to the kitchen closing.

10*.  Thoroughly clean the filthy dishwasher tray and ensure that the
dishwasher is emptied and cleaned regularly.

11*.  Thoroughly clean the walls around the dishwasher, sink unit and
wash basin and maintain in a clean condition.

12*.  Defrost the upright freezer in the kitchen, replace the split
door seal and the missing door handle and maintain this unit in a clean
and frost free condition.

13*.  Thoroughly clean and disinfect all fridge and freezer door
handles and maintain them in a clean condition at all times.

14*.  Replace any badly scored chopping boards that can no longer be
effectively cleaned.

15*.  Thoroughly clean out the insectocutor, remove all dead insects
and maintain in a clean condition.  You should consider relocating the
insectocutor so that it is not directly over a food preparation area.

16*.  Thoroughly clean the edges of the floor under all equipment,
particularly under the cooking range where debris and grease had collected
and maintain the floor in a clean condition at all times.

17*.  Clean the bare wooden shelves either side of the cooking range
and cover or paint to provide smooth impervious cleanable surfaces.

18*.  Thoroughly clean the grease filters and extraction canopy and
maintain in a clean and grease free condition.

19*.  Clean the greasy wall and pipe work at the rear of the cooker and
the side of the cooker and maintain in a clean condition at all times.

20*.  Clean the bare wooden shelves in the rack under the cooker and
cover or paint to provide smooth impervious cleanable surfaces.

21*.  Thoroughly clean all the internal surfaces of the raw meat
fridges both the one in the kitchen and the one in the storeroom and
maintain in a clean condition.

22*.  Seal the edge of the floor behind the servery in the bar where it
is starting to lift.

23*.  Clean the freezer/dry store room.  Remove any items not
associated with the food business and maintain this food room in a clean
and tidy condition at all times.

24*.  In view of the number of cleaning matters noted, you should draw
up a cleaning schedule.  This will help you ensure that all aspects of
your operation are covered by;-

o allocating specific tasks to your staff
o specifying what cleaning materials should be used and the method
o specifying how often items/areas should be cleaned
o specifying any safety precautions for staff.

Management/Control Procedures

25*.  There were no written food safety procedures on site for your
business.  Under the above regulations you must have a written food
safety system in place.  I left the number of the Food Standards Agency
with the chef for him to ring and order a safer food better business
pack.  Once you receive the pack you should go through and complete all
sections according to the instructions. You must then ensure that all
staff are trained in your safe methods and follow them at all times. All
staff need to know what opening and closing checks have to be carried out
and the daily diary must be kept up to date.  As discussed on the
telephone if you would like me to come out and go through the pack then
contact me on the telephone number above.

26*.  On checking our Premises Registration Forms it appears we do not
have an up to date registration form for your food business.  Please
therefore complete and return the enclosed form in the envelope provided.

Requirements under Health and Safety at work etc Act 1974

27*.  Cease the practice of storing the bottles of chemicals at the
back of the deep fat fryers, to prevent the risk of burns from persons
from having to lean over the deep fat fryers to get the chemicals.

28*.  Complete the enclosed health and safety questionnaire and return
in the enclosed reply envelope.

I was very concerned with the conditions found at the time of the
inspection, in particular the poor level of cleanliness and the lack of
food safety procedures and systems, and if on future inspections similar
contraventions are noted then formal action may be taken.

I trust that these matters will receive your earliest attention.  A
further inspection will be carried out in 3 weeks to ensure that all works
have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr Graeme Mitchell CV9 1DE

The Plough Inn

Mancetter Road Switchboard : (01827) 715341

Mancetter Fax :

CV9 1NH E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012073

Date : 25 March 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Plough Inn, Mancetter Road, Mancetter, Atherstone, Warwickshire, CV9
1NH

I refer to my inspection of the above premises on 21 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. Ensure that you have effective labelling procedures in place to
control how long food is kept. It is important that all food is labelled
throughout to show when it has been prepared, when it has been cooked,
when it has been frozen, when it has been opened, when it has been
defrosted, when it should be used by etc. etc. so that there can be no
confusion. When applying a shelf life ensure that the manufacturers'
instructions are followed.

You should also ensure that you carry out daily checks on use by dates to
ensure that food is consumed or disposed of before the expiry of its use
by date. At the time of the inspection the following items were noted;

Pate, with no label as to when it had been opened.

Steak pie filling, with no date or label to indicate
when it had been cooked.

Lasagnes with a use by day dot of sunday and my
inspection was on the Monday.

A container of cooked beef with 2 different labels on,
- ensure that all old labels are removed before new labels are put on.

Two packs of Duck and Port pate which had a use by date
of 6/2/11 and had been frozen but had no indication of when they had been
frozen.

Also during the inspection the issue of using day dots was discussed it is
good practice to write an actual date on any label to avoid any confusion
over when foods should be used by.

2*. Ensure that raw meats are stored at the bottom of the fridge under
any ready to eat foods. Some packs of raw meat were being stored on the
middle shelf in the fridge in the storeroom above some cucumber posing a
risk of cross contamination.

3*. Several opened containers of sauces were being stored on the shelf in
the dessert preparation area when it stated on their labels `refrigerate
after opening'. Ensure that all manufacturers' instructions are followed
at all times.

4*. Ensure the wash basin in the bar is kept free for hand washing at all
times and that adequate supplies of soap and hand towels are also
available. At the time of the inspection the wash basin was full of bar
towels and pens, no soap or hand towels were available and therefore
persons could not wash their hands effectively.

Structural Requirements

4*. Thoroughly clean and repair the extraction fan above the fryer units
and the wall under the extraction unit and maintain in a clean condition
at all times.

5*. Replace the missing wall tiles on the wall at the side of the fryer
units and the broken tile on the wall by the window sill.

6*. Clean the ceiling panel in the Sanyo microwave oven and maintain in a
clean condition.

7*. Clean the fly screen to the window and maintain in a clean condition.

8*. Repair or replace the broken paper towel dispenser to the wash basin.

9*. Replace the sealant at the rear of the sink unit and wash basin using
a suitable waterproof mastic.

10*. Thoroughly clean the bottom shelf to the shelves in the corner and
maintain in a clean condition.

11*. Replace the damaged work top in the dessert preparation area.

12*. Replace all areas of damaged floor throughout the bar servery areas
and ensure that all edges are totally sealed to provide a smooth cleanable
surface.

13*. Replace the damaged skirting under the wash basin in the bar.

14*. Ensure an adequate cover is available at all times to the sump in
the cellar. At the time of the inspection no cover was over the sump as
the cover on site is damaged and corroded.

Management/Control Procedures

15*. Review your safer food better business pack to ensure that all
procedures and safe methods are still correct.

Ensure that all your daily opening and closing checks are carried out and
that the daily diary is completed each day to confirm that these checks
have been completed and that all safe methods have also been followed. At
the time of the inspection the daily diary was not being kept up to date.

It is also good practice record the core temperatures of joints of meat
and any pies, lasagnes etc that you cook to ensure that the centre
temperature has reached at least 75^0 centigrade.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 1 month to ensure that all works
have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mrs Yue Mei Tang CV9 1DE

7 Market Street

Atherstone Switchboard : (01827) 715341

Warwickshire Fax : 0870 4001858

CV9 1ET E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Jo Phipps

Direct Dial : 01827 719304

Your ref :

Our ref : 011971

Date : 3 February 2011

Dear Mrs Tang,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Unicorn, 7 Market Street, Atherstone, Warwickshire, CV9 1ET

I refer to my inspection of the above premises on 3 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Requirements

1. *At the time of the revisit please have available details i.e. the
certificate of the food hygiene training you have carried out.

Structural Requirements

1. *The whole kitchen was dirty. Thoroughly clean the whole kitchen and
maintain in a clean condition at all times. This is not an exhaustive
list, areas to include are:

o All kitchen utensils
o The cooking range.
o The sinks and wash hand basin inside and outside and associated pipe
work.
o The back of the sink to the window and window sill.
o All food containers. These must be replaced when they can no longer
be kept clean or start to break.

Cont/d.

- 2 -

o The fridges inside and out. Including the fridge seals and the
handles.
o Pull out the fridges and freezers and thoroughly clean behind them.
o The can opener.
o The floor (including underneath the work tables, cooker and sinks),
walls and ceiling (you stated you are due to paint the ceiling very
soon)
o The preparation tables, this should include the tops and the legs.
o The waste bins inside and out.
o Everywhere that is greasy.
o The light fittings.
o More attention must be given to the regular and thorough cleaning of
handles, controls, cables, taps and switches throughout as these are
parts which food workers hands are frequently touching.
o Thoroughly clean the outside storage area to remove cob webs and
dust.
o Cooking pans were being stored in the yard. Do not store any cooking
pots and pans outside. They must be thoroughly washed and stored in
the outside store if there is no room in the kitchen.

2. *The cleaning clothes were dirty. These must be changed everyday
and the dirty clothes washed in the washing machine on a very hot cycle,
boiled in a pan. Using dirty clothes spreads bacteria around.

3. *The pan scourers must be changed regularly, as they become worn
out and dirty.

4. You must look at the various types of cleaning products and choose
one what effectively removes kitchen grease.

5. You should buy an antibacterial surface cleanser which is suitable
for use with food such as `Dettol Antibacterial Surface Cleanser'. Once
you have cleaned the surfaces and chopping boards the cleanser should be
sprayed on them.

6. *All bare wooden surfaces must be painted with gloss paint to
enable them to be effectively cleaned.

7. *You should not allow the kitchen and everything in it to become
so greasy you must clean it more regularly. As part of your food safety
management you should work out a cleaning schedule to make sure cleaning
is done on a regular basis and no item or area is left out. Enclosed is
an example which can help you with this.

8. The whole kitchen area is looking very tired and in need of
complete redecoration/refurbishment. You should consider doing this
before it deteriorates any further.

Confidence in Management

9. *Enclosed is a Food Safety Registration Form which you should
complete and return in the envelope provided as you are the new owner of
the business.

Cont/d.

- 3 -

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 6 weeks' time to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Jo Phipps

Senior Environmental Health Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mr Liayas Miah Warwickshire

Indigo Lounge CV9 1DE

Foster Yard

12 Market Street Switchboard : (01827) 715341

Polesworth, Tamworth Fax :

Staffordshire E Mail : [email address]

B78 1HW Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012218

Date : 7 June 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Indigo Lounge, Foster Yard, 12 Market Street, Polesworth, Tamworth,
Staffordshire, B7

I refer to my inspection of the above premises on 7 June 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Food Hygiene and Safety Procedures

1*. Ensure that all chilled foods are maintained at a temperature of 8^0
centigrade or colder (preferably 5^0 Centigrade). At the time of the
inspection there was no thermometer on site or in the fridge to enable you
to check the temperature of the unit. Provide a thermometer in the fridge
to enable temperatures to be checked.

Structural Requirements

2*. Clean and redecorate the skirting boards. I recommend that you use a
white gloss paint to provide an impervious surface which is easy to clean.

3*. Replace the broken wall tile and missing skirting board next to the
back door, and the cracked wall tile by the heated cabinet.

4*. Clean and redecorate the dirty paintwork to the back door and door
frame.

5*. Thoroughly clean the walls and ceiling throughout the kitchen and
redecorate as necessary.

6*. Thoroughly clean the tops of the taps to the sinks.

7*. Clean the wall tiles at low level at the back of the sinks and
maintain in a clean condition.

Contd.

8*. Clean the floor under the sink unit, remove all debris and maintain
in a clean condition.

9*. Clean the grouting to the wall tiles at the rear of the cooking
range.

10*. Clean the microwave ovens including the switches and dials which are
greasy.

11*. Ensure all touch surfaces such as handles, doors, knobs, switches
and dials are cleaned and sanitised regularly.

12*. Clean out the insectocutor, remove all dead insects and maintain in
a clean condition.

13*. Clean and redecorate all dirty and damaged paintwork throughout the
storeroom.

Management/Control Procedures

14*. Under the above regulations you must have a written food safety
system, you should contact the Food Standards Agency on 0845 606 0667 to
request a safer food better business pack. Once you have received the
pack you should;

- work through the pack one section at a time and complete all
the safe methods that are relevant to your business - when you have done
this date and sign the safe method completion record

- list your opening and closing checks and any extra checks that
you do

- complete all staff training records, and suppliers list

- complete the diary daily. By ticking and signing you are
stating that the opening and closing checks have been carried out and that
all safe methods have been followed.

15*. It is understood that the food handlers are trained however there
were no records or certificates to confirm this. The training
certificates will be looked at on the next visit.

16*. As you have only just taken over the premises we do not have an up
to date registration form for your food business. Please therefore
complete and return the enclosed form in the envelope provided.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in 1 month to ensure that all works
have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

A copy of this letter is also being sent to:

Mr John Perrett & Mr Ian Perrett

Fosters Yard

12 Market Street

Polesworth B78 1HW

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Ms Linda Leese CV9 1DE

The Dog Inn

Marsh Lane Switchboard : (01827) 715341

Water Orton Fax : 0870 4001858

B46 1NW E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012290

Date : 29 July 2011

Dear Madam

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

The Dog Inn, Marsh Lane, Water Orton, Warwickshire, B46 1NW

I refer to my inspection of the above premises on 29 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *Ensure that you have effective labelling procedures in place to
control how long food is kept. It is important that all food is
labelled throughout to show when it has been prepared, when it has
been cooked, when it has been frozen, when it has been opened, when it
has been defrosted, when it should be used by etc so that there can be
no confusion. When applying a shelf life ensure that the
manufacturer's instructions are followed. For example some cooked
meats have to be used within 2 days of opening.
2. *At the time of inspection:

o Some cooked ham in an open pack had been cling filmed but had
no date of opening, when the manufacturer's instructions said
`use within 2 days of opening'
o Some open pepper sauce had no date of opening and the label said
`use within 48hours of opening'
o Some grated cheese and custard both had no date of opening when
the label said `use within 3 days of opening'

o Desserts which required to be used within 72hours of defrosting had
no date.
o There was some food wrapped in foil in the freezer which had no
identification label or date.

2. *All food should be wrapped or covered or sealed in a bag/packaging
during storage. At the time of inspection unwrapped bread was lose in
the freezer and fish was also stored lose.
3. *The nozzle to the aerosol can of cream should be rinsed under warm
running water after use.
4. *Wash basins must be kept free and always be available for hand
washing. Cease the practice of putting dirty plates in the wash basin
in the bar servery.

Structural Requirements

6. *In the kitchen:

o Thoroughly clean all dirty paintwork to the window sills.
o Thoroughly clean the fly killing unit. The tubes must be changed
every twelve months in order to remain effective.
o Thoroughly clean the dirty ventaxia unit.
o Cease the practice of leaving cleaning materials in a filthy
condition. At the time of the visit there was a dirty mop and
bucket of dirty water. The mop and bucket should be cleaned and
dried after use.
o Thoroughly clean the ledge under the window near the wash basin.
o Clean and scrape all dirt off the taps to the sinks and maintain
in a clean condition.
o Thoroughly clean the wall mounted holder for the plug.
o Clean all cutlery trays.
o Clean and tidy out the drawers.
o Clean all shelves under the sink and prep tables.
o Clean and paint all dirty metal structures to prep tables etc
using a hard paint such as hammerite to provide sound impervious
surfaces.
o Clean inside the microwave ovens, especially the ceiling plates.

7. *In the bars:

o Clean all shelving and remove all unnecessary clutter to aid
cleaning.
o Clean the wash basin and keep the wash basin free for hand
washing.
o Wooden surfaces which are worn require varnishing or treating to
provide smooth, impervious surfaces which can be effectively
cleaned.

8. *In the cellar:

o Thoroughly clean the ice machine and maintain in a clean
condition. At the time of inspection there was black slime inside
the unit and the person in charge at the time of inspection was
told not to use it until it had been thoroughly cleaned and
sanitised.

Management/Control Procedure

9. *You must put in place food safety management procedures and keep up
to date records relating to your procedures. Your written food safety
management procedures and daily records must be available whenever the
business is operating. At the time of inspection the person in charge
of the business was unable to show me any such paperwork.

Health and Safety Self-Audit Questionnaire

Please complete the enclosed self-audit questionnaire and return in the
envelope provided.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in six weeks' time to ensure that
all works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Stephen Hammon
CV9 1DE
Heart of England
Conference & Events Centre

Meriden Road Switchboard : (01827) 715341

Fillongley Fax :

Coventry E Mail :
[email address]
CV7 8DX
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012240

Date : 29 June 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Health and Safety at Work etc Act 1974

The Quicken Tree, Heart of England, Meriden Road, Fillongley, Coventry,
CV7 8DX

I refer to my inspection of the above premises on 29 June 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. At the time of the inspection there was no properly implemented
system to control how long food was being kept. None of the opened or
cooked foods e.g. cooked chicken portions, cooked sausages, pate, terrine,
salmon portions, in the fridges had any indication of when they had been
opened or cooked or when they should be used by, and a packet of Kippers
had been frozen with a use by date 25 Jan.

You must ensure that you have a system in place for labelling food to
control how long food is kept. It is important that all food is labelled
throughout to show when it has been cooked, when it has been frozen, when
it has been opened, when it has been defrosted, when it should be used by
etc etc. so that there can be no confusion. When applying a shelf life
ensure that the manufacturers' instructions are being followed. Day dots
are not recommended as they do not make it clear as regards the actual
date.

Also at the time of the inspection two containers of whipping cream were
noted as being past their `use by' dates of 25 Jun and 27 Jun.

It is a serious contravention of food safety legislation to have food
after the expiry of its use by date or not to use food in accordance with
manufacturers' instructions. Consuming food after the expiry of the use
by date or not following manufacturers' instructions may lead to serious
illness. Therefore daily checks must be carried out to ensure food is
consumed or disposed of before the expiry of its use by date. These
checks should be part of your opening and closing checks in the safer food
better business system.

2*. You must ensure that chilled foods are stored at 5^0C (maximum 8^0C)
and frozen foods are stored at minus 18^0C or colder. Checking
temperatures must be part of your opening and closing checks and suitable
records must be kept.

3*. You must ensure that all cooked foods are cooked to a centre
temperature of at least 75^0C and that suitable records are kept. In
order for you to do this effectively you should provide a temperature
probe.

4*. Ensure an adequate supply of paper towels is always available at the
wash basin to enable food handlers to dry their hands effectively and
hygienically.

Structural Requirements

5*. Thoroughly clean and disinfect all fridge and freezer door handles
and maintain in a clean condition at all times.

6*. Replace the broken wall tiles where the fire extinguisher had been
moved from.

7*. Thoroughly clean the edges of the floor throughout the kitchen under
equipment including the fridges and in particular under the cooking range
where food debris and grease has collected.

8*. Thoroughly clean all the microwave ovens in particular the filthy
Samsung microwave in the cooking area and treat the rust affected area on
the front door rebate to the Amana microwave.

9*. Clean the cutlery trays and maintain in a clean condition.

10*. Replace the badly scored chopping boards that can no longer be
effectively cleaned.

11*. Replace the split and dirty door seal to the under counter dessert
fridge.

12*. Re seal the rear of the food preparation sink where the sealant is
starting to come away.

13*. Thoroughly clean the wash basin and taps and maintain in a clean
condition at all times.

14*. Clean the wall tiles around the wash basin and maintain in a clean
condition.

15*. Clean the grease filters and canopy over the ovens.

16*. Clean out the insectocutor, remove all dead insects and maintain in
a clean condition.

17*. Thoroughly clean the fryer units.

18*. Clean the door runners, doors and shelves to the hot cabinets.

19*. Clean the filthy door seal to the Sauce freezer

20*. Clean the lid rebates to the chest freezers in the outside store and
maintain in a clean condition.

21*. Ensure that all cleaning equipment, namely mops and buckets are
maintained and stored in a clean condition and not stored outside where
they can become contaminated. You should provide a separate storage area
for cleaning equipment.

22*. Provide adequate lighting to the small dry store. Lighting must be
sufficient to allow effective cleaning, and the checking of date codes.

23*. In view of the number of cleaning matters noted, you should draw up
a cleaning schedule. This will help you ensure that all aspects of your
operation are covered by;-

o allocating specific tasks to your staff
o specifying what cleaning materials should be used and the method
o specifying how often items/areas should be cleaned
o specifying any safety precautions for staff.

Management/Control Procedures

24*. There was no written food safety system available for your business
at the time of the inspection and I therefore enclose a Hygiene
Improvement Notice requiring you to provide a written food safety system.
This was also brought to your attention in my last letter dated 17^th
November 2009 see copy enclosed.

25*. You must ensure that 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. Enclosed is a
list of training providers who provide the Level 2 Award in Food Safety in
Catering.

Requirements under Health & Safety

26*. Replace the cracked electrical socket by the entrance doors into the
kitchen.

27*. Please complete and return the enclosed Health & Safety
questionnaire in the envelope provided.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 3 weeks at the expiry of the
Hygiene Improvement Notice to ensure that all works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey   BA (Hons)  Dip LG  Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mrs Joan Warwickshire
Rawlins
CV9 1DE
Ash End House
Farm

Middleton Switchboard   : (01827) 715341
Lane
Fax                : 0870 4001858
Middleton
E Mail            :
Tamworth [email address]

Staffordshire Website         : www.northwarks.gov.uk

B78 2BL This matter is being dealt with by

                    
: Mrs Jo Phipps

Direct Dial      : 01827 719304

Your ref          :

Our ref           : 012071

Date              : 21 March 2011

            

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Ash End House Children's Farm, Middleton Lane, Middleton, Tamworth,
Staffordshire, B78 2BL

I refer to my inspection of the above premises on 21 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations.  On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. 
Those items not marked are recommendations of good practice.  Please
note the items in this letter only relate to what was seen on inspection
on this occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme.  The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *In the Play Barn café area salads were being plated up using
hands.  Ensure that tongs are available for use with ready to eat
foods to avoid foods being handled to reduce the risk of any cross
contamination.  You are reminded that all utensils should be
regularly washed.

2. *Raw food such as fruit, vegetables and salad that have come into
contact with soil and are not supplied as ready-to-eat should be
washed in a clean sanitised sink under cold running water.

3. *Ham was being stored in the Play Barn chiller very loosely wrapped in
cling film and not labelled. Ensure that all food is labelled with an
appropriate `use by' date.  I also recommend that you use a plastic
sandwich box for opened packets of cooked meat.  These should be
thoroughly cleaned each time the last piece of meat has been used.

Cont/d.

- 2 -

4. *Homemade soup and beef stew were in the chiller unlabelled. 
Ensure all foods are given labels with appropriate `use by' dates. 
Enclosed are some examples to help with this.

5. *There was only one member of staff available to serve and prepare
food, which means foods are being left out of refrigeration until
there is time to put them away.   Ready to eat foods which need
to be kept chilled should not be subject to temperature abuse i.e.
constantly warmed up and cooled down. You should consider providing a
chilled servery to provide a constant temperature for the foods such
as tuna mayo, prawn mayo etc.,  so that they do not need to be
constantly taken in and out of the chiller. Ensure foods that require
refrigeration are kept at the correct temperature constantly.

6. For your information - Scombrotoxic food poisoning can be caused by
the bacterial spoilage of oily fish such as tuna.  It produces
histamine (a toxin) in food when certain types of bacteria are present
and are allowed to grow by not being kept under effective
refrigeration.  Even though the toxin is produced as a result of
spoilage bacteria the food may not necessarily look, smell or taste
any different. See enclosed information sheet.

7. *The container of tuna mayo was not labelled with a `use by' date. 
Ensure that all foods requiring a `use by' date are always
appropriately labelled.  The British Sandwich Association's Code of
Practice for Sandwich Manufacturing recommends that for canned tuna a
shelf life of production plus two days so long as a constant
temperature of  no higher than 5^0C is maintained. 

8. *There were a number of children's meals in cardboard bags in the
chilled well.  The ham and cheese sandwiches in the bags were at
around 13^0C using a surface temperature thermometer.  The chilled
well itself appeared cold enough at 5^0C however, it would appear that
the cardboard was not allowing the cold air to circulate around enough
to keep the sandwiches cold.  You must devise a different method of
display for children's sandwiches to ensure they are kept at the
correct temperature.  Might I suggest that the bags are made up
with the contents that do no require chilling and the children pick a
sandwich and yoghurt from the chilled well to put in their bags.

Structural Requirements

9. It was noted that the probe thermometer in the Café was broken and
a new one has been ordered.

10. The waste bin in the Café was obstructing the wash hand basin. 
Reposition the bin to enable the wash hand basin to be effectively
used.

11. *The kitchen in the Café looked grubby and greasy, thoroughly clean
the kitchen, including shelves, equipment, the floor underneath
equipment and handles, control, taps and switches through as these are
parts which food works hands are frequently touching.

12. *The extract grilles and filters in the Cafe were very greasy. 
Thoroughly clean the grilles and filters and maintain in a clean
condition.  If the filters are not able to be easily cleaned you
should purchase some new ones.  You are reminded that dirty/greasy
extracts can start fires.

Cont/d.

- 3 -

13. *The floor in the  Café seating area and kitchen looked very
dirty and could do with thoroughly scrubbing.  It may be worth
reviewing your cleaning products and equipment you ensure you have the
most suitable ones for the job.

14. Tea towels were being used to wipe the griddle in the Café Kitchen
and consequently do not look clean even when they have been
washed.  I recommend that you wipe the griddle with blue paper
instead of a tea towel.

15. *Freezer No 4 in the outside store had a broken hinged to the lid. 
Repair/replace the hinge.

16. *Many freezers had a build up of frost.  Defrost the frosted up
freezer and maintain in a frost free condition.

17. *The floor in the Play Barn kitchen around equipment was dirty. 
Regularly pull out equipment to clean the floor and maintain in a
clean condition at all times.

18. *Thoroughly clean equipment wheels in the Play Barn kitchen and
maintain in a clean condition.

19. The bin in the Play Barn kitchen was not easily accessible and
consequently blue paper towel is being left dirty and wet around the
sink.  I recommend that you position the bin next to the sink to
enable easy access.

20. *Repair the broken wall mounted paper towel dispenser.

Management/Control Procedures

21. *The need to check the accuracy of your probe thermometer was
discussed during the inspection.  I would confirm that this can be
done by checking the temperature of water and ice mixture, which
should be between -1^0C and +1^0C and boiling water (care should be
exercised) should measure between 99^0C and 101^0C.  If your
thermometer appears not to be working correctly it should be replaced
or sent for service.  For further advice refer to the manufacturers
instructions.   This can be carried out quarterly and you should
record it on your temperature check sheet.

22. *As part of your food safety management you should incorporate a
delivery checking procedure, which should include temperature
recordings being taken and monitoring of the results.  Routine
checks for damaged packaging or damaged foodstuffs should also be
carried out to ensure that all goods being received are in sound
condition.  Further to this a corrective action for problems found
should d also be implemented, i.e. rejecting goods not found to be in
a satisfactory condition.  You are advised to provide written
records that deliveries are being checked and record any temperatures
you take.  Staff should be instructed/trained in these procedures.

23. *Again as part of your food safety management system you should review
your cleaning schedule to ensure that all items and areas are cleaned
on a rolling programme.  I recommend that you require staff to sign
to say when they have cleaned a piece of equipment/area and then it is
checked by management to ensure that it has been done to your
satisfaction as the standard of cleaning is slipping.

Cont/d.

- 4 -

24. *Although this was not a health and safety inspection, it was noted
that cables from the radio, telephone and card machine in the Café
kitchen were hanging down from the counter top to the floor which has
the potential to cause a dangerous trip hazard in a busy kitchen. 
Ensure that hanging cables do not cause a trip hazard.

25. The used gas cylinder was not secured in the Café kitchen.  As
it is position of heavy traffic ensure all cylinders are safely
secured.

26. Both Vilma and Kevin mentioned the possibility of them carrying out
the Intermediate Food Hygiene Training.  I would strongly recommend
that they do this to enable them to increase their knowledge of food
safety and hygiene and be better able to instruct their staff on food
safety and hygiene work practice and procedures.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety.  A
further inspection will be carried out in 4 weeks' time to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Jo Phipps

Senior Environmental Health Officer

A copy of this letter is also being sent to:

 

Mrs Vilma Rawlins Ash End House Children's Farm

Mr Kevin Alsop Ash End House Children's Farm

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Balvinder Benning
CV9 1DE
Monument Foodstore

5 Monument View, Sycamore
Avenue Switchboard : (01827) 715341

Polesworth, Tamworth Fax : 0870 4001858

Staffordshire E Mail :
[email address]
B78 1NF
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 011958

Date : February 1^st 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Monument Foodstore, 5 Monument View, Sycamore Avenue, Polesworth

I refer to my inspection of the above premises on 1 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1* Replace all missing, damaged and broken floor tiles to provide sound
impervious surfaces which can be easily cleaned. Leave the floor in a safe
and level condition so as not to present a trip hazard.

Management/Control Procedures

2* It is a requirement to have written evidence that you have thought
about your business procedures and identified significant hazards and know
how to control them. This is known as food safety management.

With regard to your particular operation involving only delivery/purchase
of food, storage and display for sale, your food safety management
procedures can be simple and should include the following:

(i) Checking of deliveries

This should include checking of dates, checking the condition of the food,
packaging etc, temperature monitoring and recording of results when food
is delivered.

(ii) Temperature monitoring

You should check the temperature of chilled and frozen foods during
storage and display for sale and record the results every day.

Although the legal maximum temperature for chilled foods is 8^oC the shelf
life of many chilled foods, such as sandwiches and cooked meats, is
dependent on storage below 5^oC.

Frozen foods should be stored at minus 18^oC or colder.

(iii) Stock rotation

You must ensure that foods on sale are within date and correctly rotated.
It is a serious food safety contravention to have food on sale after its
use by date. If you have food which is after its use by date it must be
removed from the chill cabinet and placed in the storeroom or some other
secure place away from the sales area, unless it is disposed of
immediately.

At the time of inspection there was a pack of sausages on sale after the
expiry of the use by date. If out of date food is found during any future
visits formal action may be taken.

I have enclosed a check sheet which you may wish to copy and use to record
your daily checks which should only take a few minutes each day.

3* An application form for registration of your food premises was left
with a member of staff which should be completed and returned to this
office within 7 days so that we have an up to date record.

I trust that these matters will receive your earliest attention. A further
inspection will be carried out in two months' time to ensure that all
works have been completed. In the meantime if you require any help or
further information, please do not hesitate to contact me on the above
telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr David Gorring CV9 1DE

Welcome Break Ltd

Motorway Services Area M6 Switchboard : (01827) 715341

Corley Fax : 0870 4001858

Coventry E Mail :
[email address]
CV7 8NR
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012061

Date : 14 March 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Eat In (South), Welcome Break Ltd, Motorway Services Area M6, Corley,
Coventry,

I refer to my inspection of the above premises on 14 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* There were large amounts of uncovered food displayed for customers to
serve themselves. This included cakes, muffins and savouries such as
cheese straws and pizza pieces in the soup section. To prevent risk of
contamination food should be screened or covered. Currently food can
easily be handled by members of the public including children and there is
no protection from people coughing and sneezing.

Structural Requirements

2* Clean the post mix room particularly in the corner. Repair the damaged
skirting. I understand this room is also used by Burger King and KFC and
that they share the responsibility for cleaning.

3* The area above the panini machine and toaster is dirty and cannot be
kept clean. The area should be treated and finished to provide smooth
impervious surfaces which are easy to clean. Overhead structures must be
finished so as to prevent the accumulation of dirt and to reduce
condensation, the growth of undesirable mould and the shedding of
particles.

4* Replace all damaged waste bins. At the time of inspection the pedal was
inoperative and it was necessary to open the bin by hand. I understand
that new bins have been ordered.

Management/Control Procedures

5* The latest copy of your food safety management system available to
staff was dated 2008. However the latest version was available on the
computer. You should ensure that each time your procedures are reviewed,
the latest version should be printed and made available for staff, as not
all staff have access to the computer.

I trust that these matters will receive your earliest attention. Please
return the enclosed reply card when the above works have been completed,
which should take no longer than two months.

Although this was not a health and safety inspection the condition of the
HGV Park and path from the Coach Park were discussed. The uneven paving in
the Coach Park was rectified immediately. I have asked Andrea Tsinontas to
let me know when the large pothole in the HGV Park has been repaired.

If you require any help or further information, please do not hesitate to
contact me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

A copy of this letter is also being sent to: Welcome Break Group Ltd
Newport Pagnall MK16 9EZ

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr David Gorring CV9 1DE

Welcome Break Group Ltd

Motorway Services Area M6 Switchboard : (01827) 715341

Corley Fax :

Coventry E Mail :
[email address]
CV7 8NR
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012064

Date : 14 March 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Burger King (north), Welcome Break Group Ltd, Motorway Services Area M6,
Corley, Coventry,

I refer to my inspection of the above premises on 14 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1*. Re seal the side of the sink unit to the wall using a suitable
waterproof mastic, and seal at the rear of the wash basin using a suitable
waterproof mastic.

I trust that this matter will receive your earliest attention.

Yours faithfully

Julia Rowbottom

Food Safety Officer

A copy of this letter is also being sent to:

Welcome Break Group Ltd, 2 Vantage court, Tickford Street, Newport
Pagnall, MK16 9EZ

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr David Gorring CV9 1DE

Welcome Break Group Ltd

Motorway Services Area M6 Switchboard : (01827) 715341

Corley Fax :

Coventry E Mail :
[email address]
CV7 8NR
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012066

Date : 14 March 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Eat In (North), Welcome Break Group Ltd, Motorway Services Area M6,
Corley, Coventry,

I refer to my inspection of the above premises on 14 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. At the time of the inspection sandwiches at the front of the display
chiller were at a temperature of 10^0 degrees centigrade. You should
ensure that all high risk foods are maintained at a temperature of less
than 8^0 centigrade - preferably 5^0 centigrade.

2*. There were large amounts of uncovered food displayed for customers to
serve themselves. This included cakes, muffins and savouries such as
cheese straws and pizza pieces in the soup section. To prevent risk of
contamination food should be screened or covered. Currently food can
easily be handled by members of the public including children and there is
no protection from people coughing and sneezing.

Structural Requirements

3*. Clean the floor under the dishwasher and maintain in a clean
condition.

4*. Seal at the rear of the sink unit using a suitable waterproof mastic.

5*. Thoroughly clean under the cookers where food debris has collected
and maintain in a clean condition.

Management/Control Procedures

6*. Ensure all members of staff have access to the most up to date food
safety management system, ensure that each time your procedures are
reviewed, the latest version is printed and made available for staff, as
not all staff have access to the computer

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. Once the
above matters have been completed please complete and return the enclosed
blue reply card in the envelope provided.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

A copy of this letter is also being sent to:

Welcome Break Group Ltd

2 Vantage court

Tickford Street

Newport Pagnall

MK16 9EZ

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr David Gorring CV9 1DE

Welcome Break Group Ltd

Motorway Services Area M6 Switchboard : (01827) 715341

Corley Fax :

Coventry E Mail :
[email address]
CV7 8NR
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012063

Date : 14 March 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Starbucks (north), Welcome Break Group Ltd, Motorway Services Area M6,
Corley, Coventry,

I refer to my inspection of the above premises on 14 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. Repair the broken door hinge to the sandwich display chiller. At the
time of the inspection the doors did not shut properly and as such the
temperatures of the sandwiches in the display chiller were reading 10^0 -
11^0 centigrade.

Structural Requirements

2*. Thoroughly clean inside the cupboards, in particular the cupboard
under the sink, the cupboard that houses the bin and the end cupboard, and
maintain them in a clean condition at all times.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. Once the
above matters have been completed please complete and return the enclosed
blue reply card in the envelope provided.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours fatihfully

Julia Rowbottom

Food Safety Officer

A copy of this letter is also being sent to:

Welcome Break Group Ltd

2 Vantage court

Tickford Street

Newport Pagnall

MK16 9EZ

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mr John Lea Warwickshire

Hoar Park Tea Rooms CV9 1DE

Hoar Park Craft Centre

Nuneaton Road Switchboard : (01827) 715341

Ansley Fax : 0870 4001858

Warwickshire E Mail : [email address]

CV10 0QU Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012023

Date : 16 February 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Hoar Park Tea Rooms, Hoar Park Craft Centre, Nuneaton Road, Ansley, CV10
0QU

I refer to my inspection of the above premises on 16 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. Ensure that you have effective labelling procedures in place to
control how long food is kept. It is important that all food is
labelled throughout to show when it has been prepared, when it has
been cooked, when it has been frozen, when it has been opened, when it
has been defrosted, when it should be used by etc. etc. so that there
can be no confusion. When applying a shelf life ensure that the
manufacturer's instructions are followed. At the time of inspection
most food was labelled, however it was noted that some chilled fish
had been frozen without being labelled with a date of freezing and was
passed its use by date. Also there were some desserts which had no
date to control how long they were being kept.

2. There was a large piece of ham, the surface of which was exposed and
in direct contact with the fridge shelf. Ensure that cooked meats are
adequately wrapped or stored on a clean tray and covered to prevent
risk of contamination during storage.

3. Ensure that the dessert display chiller is capable of maintaining food
at less than 5^oC (maximum 8^oC). At the time of the inspection the
temperature was between 9^0 centigrade and 12^0 centigrade.

4. Provide a suitable impervious non breakable scoop for dispensing flour
from the flour bin. Porcelain is not suitable as it may chip and give
rise to physical contamination.

Structural Requirements

Kitchen

5. Thoroughly clean the taps to the wash basin and replace the missing
top to the tap.
6. Clean and de-grease all wall surfaces, particularly the wall tile
grouting.
7. Replace all broken and cracked wall tiles.
8. Replace all damaged and split door seals to refrigeration equipment.
9. Cover the damaged edge to the work top to provide smooth impervious
surfaces which can be effectively cleaned.
10. Remove the order board and rusty nails to prevent the risk of foreign
body contamination.

Dessert/Coffee Preparation room

11. Clean the floor under the shelves.
12. Repair or replace the damaged worktops.
13. Clean the floor around the fridges.
14. Repair the damaged lining to the ice cream freezer
15. Provide adequate ventilation in this room, at the time of the
inspection the end wall under the worktop was dripping with
condensation and there was a pool of water on the floor.

Bar Servery

14. Thoroughly clean the shelves and maintain in a clean condition at all
times.

Wash Up

15. Thoroughly clean the floor around the dishwasher, clean all containers
of detergent and maintain the area in a clean condition.

16. Replace the worn dishwasher trays.

17. Clean the grouting to the wall tiles at the rear of the sink unit.

18. Thoroughly clean all shelving, replace all damaged edge strips to
shelves or alternatively replace the shelves.

19. Replace the missing wall tiles.

20. Replace the split door seal to the Samsung fridge.

21. Replace the badly scored chopping boards.

22. Replace the split door seal and broken door handle to the Liebherr
fridge

23. Repair the damaged lining to the chest freezer and replace the
missing handle.

24. Provide adequate ventilation to this area. At the time of the
inspection condensation was dripping from the pipe work.

Continued.....

Management/Control Procedures

25. Your food safety management procedures should be reviewed regularly
and whenever there are any changes to the business. I understand your chef
is leaving shortly and you should ensure that any new staff are trained in
your procedures.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in two months' time to ensure that
all works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr M and Mrs Tracey Green CV9 1DE

Springfield Farm

Nuneaton Road Switchboard : (01827) 715341

Ansley Fax : 0870 4001858

Nuneaton E Mail :
[email address]
CV10 OQU
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012160

Date : 8 May 2011

Dear Sir/Madam

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Bay Tree Catering, Springfield Farm, Nuneaton Road, Ansley, Nuneaton, CV10
OQU

I refer to my inspection of the above premises on 8 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* The food stored in the freezer in the van was being stored at minus
11^0C, the recommended operating temperature for frozen food is minus
18^0C to minus 21^0C. To ensure the correct temperatures are maintained I
recommend monitoring these temperatures regularly .

2* There was no probe thermometer for use at the time of the inspection,
it is recommended that high risk foods which require cooking through to
the centre such as burgers should be probed on an occasional basis.

Structural Requirements

3* Repair the lid to the freezer as the lid was not closing
properly.

Management/Control Procedures

3* At the time of the visit there was no written food safety system
on the unit. Under the above regulations all food businesses must have a
written food safety system, there was a Safer Food Better Business given
to you at your inspection in 2006.

You must now as a matter of urgency ensure that there is a written food
safety system on the unit at all times and that daily checks and records
are maintained. As discussed this can be in the form of the safer food
better business pack, to obtain another pack contact The Food Standards
Agency on 0845 606 0667.

Once completed your food safety system should be kept up to date, be kept
on the food trailer at all times and always be available for inspection.

I trust that these matters will receive your earliest attention. A further
inspection will be carried out in 2 months to ensure that all works have
been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Ms Sharon Patrick

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr W Green
CV9 1DE
The Buffalo

Springfield Farm
Switchboard : (01827) 715341
Ansley
Fax : 0870 4001858
Nuneaton
E Mail : [email address]
CV10
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012162

Date : 8 May 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Buffalo, Springfield Farm, Nuneaton Road, Ansley, Warwickshire, CV10
0QU

I refer to my inspection of the above premises on 8 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* The same tongs were being used for raw and ready to eat/cooked foods.
This creates a risk of cross contamination. You must use different
equipment or ensure adequate cleaning and disinfection between uses.

I have enclosed with this leaflet an information leaflet issued by the
Food Standards Agency on the risk of E. coli 0157, as your business
handles raw and ready to eat food and you are working in a very small area
there will be a greater risk.

2* The wash hand basin was cluttered, ensure this is kept free for use at
all times. There should be an adequate supply of antibacterial soap and
hygienic hand drying facilities. The hand gels are not a substitute for
hand washing they can be used in addition to thorough hand washing but
must not be used as a replacement.

3* The freezer was operating at a temperature of minus 11^0C frozen food
should be kept between minus 18^0C and minus 21^0C. The unit should be
adjusted so that it operates between these temperatures and monitored
regularly.

Structural Requirements

4* Clean the dusty skylight.

Management/Control Procedures

5* At the time of the visit there was no written food safety system on the
unit. Under the above regulations all food businesses must have a written
food safety system.

You must now as a matter of urgency ensure that there is a written food
safety system on the unit at all times and that daily checks and records
are maintained. As discussed this can be in the form of the safer food
better business pack, to obtain a pack contact The Food Standards Agency
on 0845 606 0667.

Once completed your food safety system should be kept up to date, be kept
on the food trailer at all times and always be available for inspection.

In line with the above legislation your food business must be registered
with the local authority and should be registered 28 days before the
business starts trading, a form was left at the time of the inspection
would you return the form on receipt of this letter, I have enclosed a
prepaid envelope for your convenience.

I trust that these matters will receive your earliest attention. A further
inspection will be carried out in due course to ensure that all works have
been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Ms Sharon Patrick

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Miss Marie Sakelis
CV9 1DE
The Royal Oak

56 Oldbury Road
Switchboard : (01827) 715341
Hartshill
Fax : 0870 4001858
Nuneaton
E Mail : [email address]
CV10 0TD
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012036

Date : 3 March 2011

Dear Miss Sakelis,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Health and Safety at Work etc. Act 1974

The Royal Oak, 56 Oldbury Road, Hartshill, Nuneaton, CV10 0TD

I refer to my inspection of the above premises on 3 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* The temperature of the refrigerator where the batches are stored was
too high (between 8.9^0C and 10.8^0C). These foods are likely to support
the growth of food poisoning bacteria or the formation of toxins and must
not be stored above 8^0C. You must either adjust or service the
refrigerator, if this is not possible use one of the other fridges which
are presently used for bottles.

Structural Requirements

1* Clean and redecorate the walls in the cellar as there was significant
mould growth, the cellar is classed as a food room and as such should be
maintained in a clean condition.

2* Clean the cobwebs from the walls in the cellar.

3* Repair the damaged ceiling in the cellar.

4* Repair the damaged plasterwork on the walls leading down to the cellar,
redecorate and leave in a cleanable condition.

5* The strip curtain at the entrance to the cellar was dirty, clean and
maintain in a clean condition.

6* The ice making machine was in a filthy condition. It should be switched
off, emptied then thoroughly cleaned and disinfected, paying particular
attention to the door seals, to avoid the risk of contamination. I have
enclosed an information sheet about the handling and storage of ice.

7* There was no hot water to the wash hand basin in the bar area. Ensure
there is a supply of hot and cold water, or appropriately mixed running
water to the wash hand basin along with soap and hygienic means of drying
hands.

8* The shower providing the hot water in the men's toilet was broken
repair this with immediate effect and supply hygienic means of hand
drying.

A further inspection will be carried out in 6 weeks time to ensure that
all works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Ms Sharon Patrick

Technical Officer

Environmental Health

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mrs Lindsay Sheedy/Mrs
Linsey Hall CV9 1DE

Little Stars Nursery

Old Farm Road Switchboard : (01827) 715341

Atherstone Fax :

Warwickshire E Mail :
[email address]
CV9 1QN
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 011957

Date : 7 February 2011

Dear Mesdames,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Little Stars Nursery, Old Farm Road, Atherstone, Warwickshire, CV9 1QN

I refer to my inspection of the above premises on 1 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Structural Requirements

1*. Complete the redecoration to the wall at the top of the extraction
canopy.

2*. Clean the door handle rebates to the small chest freezer and maintain
in a clean condition.

3*. Replace the broken drawer front to the middle drawer in the small
freezer.

4*. Re decorate the window sill where paint is missing.

5*. Clean the cupboard used to store the toaster where crumbs have
accumulated and maintain in a clean condition.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. As you have achieved 5 stars you may also be eligible to
apply for our Heartbeat Award, information on the award is enclosed, if
you wish to apply then please contact me on the above telephone number.

I trust that these matters will receive your earliest attention. Once the
above matters have been completed please complete and return the enclosed
blue reply card in the envelope provided, it is envisaged that this will
be no longer than 2 months.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

A copy of this letter is also being sent to:

Foalyard Nurseries Ltd,

The Foalyard

Dukes Meadow

Grendon

Atherstone

CV9 3DP

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr & Mrs Donaldson
CV9 1DE
Kings Head

Old Watling Street
Switchboard : (01827) 715341
Atherstone
Fax :
Warwickshire
E Mail : [email address]
CV9 2PA
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012263

Date : 13 July 2011

Dear Sir & Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Health & Safety at Work etc Act 1974

The Kings Head, Old Watling Street, Atherstone, Warwickshire, CV9 2PA

I refer to my inspection of the above premises on 13 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. Ensure that all foods that are frozen are appropriately labelled and
dated. At the time of the inspection several containers of foods and some
foil wrapped sliced meats had no label or date on them as to when they had
been frozen or when they should be used by.

2*. A container of cooked sliced ham was noted in the fridge with no
date. Ensure that all high risk foods are labelled and dated with a use
by date to ensure adequate stock rotation.

3*. At the time of the inspection several containers of opened sauces
were noted stored on the shelf under the worktop when it stated on the
manufacturers instructions 'refrigerate once opened'. You must also
ensure these bottles are labelled with a date of opening or a use by date
and used in accordance with the manufacturers' instructions.

4*. Provide an adequate supply of soap and paper towels to the wash basin
in the bar to enable persons to wash their hands effectively.

Structural Requirements

5*. Thoroughly clean the external extraction ducting which was thick with
grease, clean the wall underneath where the grease has run down and on the
floor where grease has collected, and maintain this area in a clean
condition at all times.

6*. Repair any damaged floor tiles in the freezer room.

7*. Effectively seal the gap at the edge of the ceiling panels to the
walls throughout the freezer room and the wash up.

8*. Repair or replace the rotten wooden step into the freezer room and
the bottom of the door frame into the freezer room to provide cleanable
surfaces.

9*. Effectively seal the cladding around the door frame into the freezer
room

10*. Fill all holes in the plastic wall cladding throughout the premises
to provide smooth cleanable surfaces throughout.

11*. Secure the wash basin to the wall in the wash up, and effectively
seal the waste pipe from the wash basin into the hole in the floor going
into the drain.

12*. Thoroughly clean the bottom of the wall by the wash basin and
redecorate using a hard gloss non toxic paint.

13*. Thoroughly clean the edges of the floor throughout the wash up and
kitchen in particular under equipment, cooking range and around the wash
basin.

14*. Clean the small area of wall under the paper towel dispenser and
decorate using a hard gloss non toxic paint.

15*. Replace the missing or damaged edge strips to the worktop.

16*. Clean the stainless steel panel at the side of the cooker.

17*. Clean the extraction canopy and maintain in a clean condition.

18*. Clean the fryers and maintain in a clean condition.

19*. Clean and repair the ceiling in the cellar, and redecorate.

20*. Proof the gap at bottom of the cellar doors to prevent the entry of
pests.

21*. Clean the front of the beer coolers in the bar.

22*. You should look into having the ice machine serviced and cleaned.
One such company that provides this service is RHE Catering Equipment, 305
Holbrook Lane, Coventry CV6 4DG Telephone 02476 667541.

23*. Remove all flaking paint from the walls in the ladies toilets and
redecorate.

Management/Control Procedures

24*. Review your safer food better business safe methods to ensure they
are all up to date and correct. You must keep the pack as a whole which
includes both the safe method sections and the diary, when I arrived only
the diary was available, however, you did then find the safe methods
sections and put them in the folder.

Health & Safety at Work etc Act 1974

25*. Repair the loose light switch by the doorway in the freezer room and
ensure there is no gap around the edges of the switch.

26*. Complete and return the enclosed health and safety questionnaire in
the envelope provided.

I trust that these matters will receive your earliest attention. In view
of the number of cleaning matters noted you should review your cleaning
schedule and ensure that all the above areas are included in the cleaning
schedule.

A further inspection will be carried out in 2 months to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mrs Anne Fretwell CV9 1DE

Merevale House

Old Watling Street Switchboard : (01827) 715341

Atherstone Fax :

CV9 2PA E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012192

Date : 27 May 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Merevale House Residential Home Ltd, Old Watling Street, Atherstone,
Warwickshire, CV9 2PA

I refer to my inspection of the above premises on 24 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. Two packs of faggots were noted in the fridge with use by dates of
15/5 and 22/5. It is understood that they had both been frozen however
there was no label on them to prove this. If foods are frozen then you
must ensure that;-

- The product has adequate shelf life when frozen, eg by freezing on day
of purchase.

- The food is never frozen after the use by date has
expired;

- The foods are labelled with the day of freezing and
defrosting, and

- The foods are used as soon as possible after defrosting in accordance
with any period recommended by the manufacturer.

2*. You must ensure that all chilled foods are maintained at a
temperature of 8^0 centigrade or colder at all times. Several of the
temperatures that had been recorded were above 8^0 centigrade. Ideally
the fridges should be kept at a temperature of around 5^0 centigrade to
allow for the temperature to increase slightly when the doors open but to
still ensure it doesn't go above 8^0 centigrade. If you find the units
cannot maintain these temperatures then they should be replaced.

Structural Requirements

3*. Clean the floor at the side of the dishwasher and maintain in a clean
condition.

4*. Clean the side of the freezer unit by the bin and maintain in a clean
condition.

5*. Repair the hole in the fly screen to the window above the sink.

6*. Clean the grease filters and maintain in a clean condition.

7*. Clean the ceiling panel to the microwave in The Cottage kitchen and
maintain in a clean condition.

8*. Replace the missing edge strips to the shelves in The Lodge kitchen.

9*. Re seal the lifting floor covering at the join in The Lodge kitchen.

10*. Replace the worn worktop in The Lodge kitchen.

Management/Control Procedures

11*. One pack of faggots were also noted in the fridge with no label on
them at all from the manufacturer, so you had no information about the
shelf life of the product or when the faggots should be used by. In
accordance with your written food safety system you should check
deliveries including the label and packaging and not accept any foods
which are not correctly labelled.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in 1 month to ensure that all works
have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mrs Gillian Nicholds CV9 1DE

55 Chestnut Grove

Coleshill Switchboard : (01827) 715341

Birmingham Fax :

B46 1AD E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012083

Date : 28 March 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Chestnut Tree Nursery, Memorial Park Centre, Parkfield Road, Coleshill,
Birmingham, B46 3LE

I refer to my inspection of the above premises on 23 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. Ensure that the temperature records for your cooked foods are
maintained and up to date. Nothing had been recorded since the previous
week. It is also recommended that you probe the mince dishes that you
cook and record those temperatures as well as the cooked chicken breast.

Structural Requirements

2*. Replace the sealant at the rear of the sink unit using a suitable
waterproof mastic.

3*. Remove the flaking paint from around the electrical socket and
redecorate.

4*. Paint the bare plaster ceiling in the toilet.

I trust that these matters will receive your earliest attention. Once
these matters have been attended to please complete and return the
enclosed blue reply card in the envelope provided it is envisaged that
this will be no longer than 2 months.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

A copy of this letter is also being sent to:

Mr David Whitehead, Coleshill Cricket Club.

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Ms Jeanette Murray & Ms CV9 1DE
Joanne Murray

The Uppercrust
Switchboard : (01827) 715341
77 Parkfield Road
Fax :
Coleshill
E Mail :
B46 3LD [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 011982

Date : 9 February 2011

Dear Mesdames,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Uppercrust, 77 Parkfield Road, Coleshill, Birmingham, B46 3LD

I refer to my inspection of the above premises on 9 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. As discussed you should also record the cooked centre temperatures of
any curries, chicken drumsticks etc, that you cook on site.

Structural Requirements

2*. Repair or replace the damaged cupboard doors in the rear preparation
area and in the servery to provide smooth cleanable surfaces.

3*. Replace the damaged area of floor in the rear preparation area. It
is understood that in the meantime you will tape up the affected areas to
prevent a trip hazard and to allow adequate cleaning.

4*. Seal the rear of the sink units in the rear preparation room to the
wall using a suitable waterproof mastic.

5*. Replace the missing corner edge strip to the worktop in the rear
preparation area.

6*. Redecorate the window sill at the back of the sink unit in the shop
where paintwork is missing.

I trust that these matters will receive your earliest attention. Once the
above matters have been completed please complete and return the enclosed
blue reply card in the envelope provided. It is envisaged that this will
be no longer than 2 months.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr Stephen Craig CV9 1DE

The Old Rectory

Witherley Road Switchboard : (01827) 715341

Atherstone Fax :

Warwickshire E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012116

Date : 13 April 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Atherstone Town Cricket Club, Ratcliffe Road, Atherstone, Warwickshire,
CV9 1LX

I refer to my inspection of the above premises on 13 April 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

1*. Thoroughly clean the ceiling panel in the microwave and maintain in a
clean condition.

2*. Thoroughly clean inside all the cupboards and maintain in a clean
condition at all times.

3*. Remove the old sealant at the rear of the sink unit and re seal using
a suitable waterproof mastic.

4*. Remove all cobwebs from high levels and clean the walls.

5*. Ensure that an adequate supply of paper towels is available at the
wash basin at all times.

6*. Thoroughly clean the dusty ceiling vent and maintain in a clean
condition.

7*. Clean the door seals to the bottle chillers in the bar and maintain
in a clean condition.

8*. Remove all old sealant from around the wash basin in the bar and re
seal using a suitable waterproof mastic.

9*. Repair the flooring in the bar where it is lifting at the join.

I trust that these matters will receive your earliest attention. Once the
above matters have been completed please complete and return the enclosed
blue reply card in the envelope provided. It is envisaged that this will
be no longer than 2 months.

It is understood that 3 different clubs use the kitchen for food
preparation. Under the above regulations you should have in place written
food safety procedures. We have a pack called safer food better business
which would be suitable for your premises. As discussed it may be
beneficial to arrange a meeting between the food handlers and myself to go
through the pack and to ensure that all food safety regulations are being
complied with. Please contact me on the above telephone number to arrange
such a meeting.

Once I have met the food handlers and discussed food hygiene with them, I
will then be in a position to score the premises under the new food
hygiene rating scheme and issue you with a certificate.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mrs Diane Neal
CV9 1DE
Avenance Catering

3M
Switchboard : (01827) 715341
Ratcliffe Road
Fax :
Atherstone
E Mail : [email address]
CV9 1PG
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012254

Date : 12 July 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Avenance Catering, 3M, Ratcliffe Road, Atherstone, Warwickshire, CV9 1PG

I refer to my inspection of the above premises on 12 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1*. Replace the four missing light diffuser panels in the kitchen and the
one dirty and cracked panel in the wash up area..

2*. Replace the damaged wall tiles at the bottom of the wall at the back
of the microwave.

3*. Replace the missing tiles to the top of the doorway into the servery.

4*. Replace the badly scored chopping boards that can no longer be
effectively cleaned and disinfected.

5*. Clean the dusty ceiling grill in front of the dishwasher in the wash
up area.

6*. Remove all flaking paint to the wall in the toilet and redecorate.

7*. Repair the cracks in the wall at high level in the dry store and
redecorate.

Management/Control Procedures

8*. On checking our Premises Registration Forms it appears we do not have
an up to date registration form for your food business. Please complete
and return the enclosed form in the envelope provided.

I trust that these matters will receive your earliest attention. Once the
works have been completed please complete and return the enclosed blue
reply card in the envelope provided. It is envisaged that this will be no
longer than 2 months.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

A copy of this letter is also being sent to:

Mr Andy Challis Lesley
Musgrove

3M
Safety & Wellbeing Advisor

Ratcliffe Road Elior UK

Atherstone The
Courtyard

CV9 1PG
Catherine Street

Macclesfield

Cheshire

SK11 6ET

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr & Mrs Draper
CV9 1DE
White Hart Inn

Ridge Lane
Switchboard : (01827) 715341
Oldbury, Nuneaton
Fax :
Warwickshire
E Mail : [email address]
CV10 0RB
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012032

Date : 25 February 2011

Dear Sir & Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

White Hart Inn, Ridge Lane, Oldbury, Nuneaton, Warwickshire, CV10 0RB

I refer to my inspection of the above premises on 22 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. Ensure that you have effective labelling procedures in place to
control how long food is kept. It is important that all food is labelled
throughout to show when it has been prepared, when it has been cooked,
when it has been frozen, when it has been opened, when it has been
defrosted, when it should be used by etc. etc. so that there can be no
confusion. When applying a shelf life ensure that the manufacturer's
instructions are followed.

You should also ensure that you carry out daily checks on use by dates to
ensure that food is consumed or disposed of before the expiry of its use
by date. At the time of the inspection the following items were noted;

Irish recipe sausages use by 17 Feb

Gammon steaks use by 19 Feb

An opened pack of cooked ham, with no label to indicate
when it had been opened or when it should be used by.

You also mentioned that some of these foods are for your own consumption.
If you store your own foods in the commercial kitchen then you must ensure
that they are labelled as such otherwise we have to assume that they are
being used as part of the business. You could provide a separate shelf in
the fridge labelled for your own use to keep foods totally separate.

2*. Ensure that all cooked foods, in particular the joints of meat cooked
on a Sunday. are thoroughly cooked to a centre temperature of at least
75^0 centigrade. You should record these temperatures in the diary
section of your safer food better business pack.

Structural Requirements

3*. Thoroughly clean all cupboard doors and grab handles to the cupboard
doors in particular by the fryers and under the sink unit and maintain in
a clean condition at all times.

4*. Clean inside the microwave ovens in particular the ceiling panel and
maintain in a clean condition at all times.

5*. Replace the badly scored chopping boards.

6*. Re seal the rear of the sink unit using a suitable waterproof mastic.

7*. Thoroughly clean the shelves in the bar particularly at low level,
replace any damaged shelves to provide smooth cleanable surfaces.

8*. Re seal the rear of the sink unit in the ladies toilets using a
suitable waterproof mastic.

9* Ensure the `out of order' cubicle in the ladies is repaired and
maintained in good working order.

10*. Redecorate the window sill in the gents toilet.

11*. Re seal the rear of the wash basin in the gents toilet.

12*. Thoroughly clean the ice machine, the ice storage compartment should
be cleaned weekly by removing the ice, carefully wiping down surfaces with
a recommended sterilant solution and thoroughly rinsing with fresh water.

Regular maintenance is essential to prevent serious risk of contamination
of customers' drinks. Routine maintenance should include the cleaning of
the ventilation grills, controlling slime growth in the storage bin area
and, depending on the water hardness, de scaling the ice making mechanism.

13*. Thoroughly clear out the bottle store, remove all items not
associated with the food business. Maintain the bottle store in a clean
and tidy condition at all times.

Management/Control Procedures

14*. Contact the Food Standards Agency on 0845 606 0667 to order a new
diary refill for your safer food better business pack.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 1 month to ensure that all works
have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mr Michael Whitehouse Warwickshire

Spectrum for Arcadia CV9 1DE

BHS

Riversdale Road Switchboard : (01827) 715341

Carlyon Road Ind. Est Fax : 0870 4001858

Atherstone, Warks E Mail : [email address]

CV9 1LP Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012166

Date : 16 May 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Staff Restaurant: Spectrum for Arcadia,BHS Riversdale Road, Carlyon Road
Ind. Est., Atherstone CV9 1LP

I refer to my inspection of the above premises on 16 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *Staff should be reminded to label chilled food with a date of
freezing and to date it again when it is transferred to the fridge for
defrosting.
2. *At the time of inspection the probe thermometers were in poor
condition and new ones were ordered during the inspection.
3. *Ensure that staff are using the sanitiser in accordance with
instructions. If you are cleaning with hot soapy water first, you must
rinse well before applying the sanitiser. Alternatively, use the
sanitiser firstly to clean and then a second time to sanitise.
4. You should keep a record of the date each time your temperature probe
is calibrated.
5. *Ensure that staff know that raw meat should not be washed as it is
easy to contaminate surrounding surfaces with food poisoning
organisms.

Continued...

Structural Requirements

6. *Redecorate in the storeroom where paintwork to the floor and lower
walls is damaged to provide sound impervious surfaces which can be
easily cleaned.
7. *The tubes in the electric fly killing unit need to be replaced
annually in order to remain effective.

Management/Control Procedures

8. *Your written food safety management procedures (blue folder) should
be reviewed annually or whenever there are any changes to the business
(new menus, new suppliers, new equipment etc) so that they are always
up to date and reflect what actually happens in your business. I have
sent you a new copy of a food safety management system which you can
amend to suit your particular operation. You should go through all
sections and amend them accordingly. All staff should then be given
refresher training in your procedures.

I trust that these matters will receive your earliest attention. Please
notify me by email or return the enclosed reply card when the above works
have been completed, which should be no longer than two months' time.

In the meantime, if you require any help or further information, please do
not hesitate to contact.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

A copy of this letter is also being sent to:

Mrs Andrea Washington Human Resources Manager

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mrs Samantha McCarthy
CV9 1DE
97 Kitwood Avenue

Dordon
Switchboard : (01827) 715341
Tamworth
Fax : 0870 4001858
Staffs
E Mail : [email address]
B78 1PF
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012228

Date : 16 June 2011

Dear Madam

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

The Health and Safety At Work etc Act 1974

Sam's Shop, 4 Roman Way, Dordon, Tamworth, B78 1PJ

I refer to my inspection of the above premises on 16 June 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Structural Requirements

1 Floor coverings should be suitable and facilitate cleaning. It is
recommended that the carpet is replaced with an impervious floor covering
to provide a surface which is easy to clean and if necessary disinfect.

2* The wash hand basin must be supplied with hand drying facilities such
as paper towels. The use of ordinary fabric towels that are used more than
once should be avoided.

3* Provide a `plastic inner tray' or other suitable container inside the
lockable bread cabinet. The container should be impervious and easy to
clean.

Management/Control Procedures

4* It is a requirement to have written evidence that you have thought
about your business procedures and identified significant hazards and know
how to control them. This is known as food safety management.

Continued.....

With regard to your particular operation involving only delivery/purchase
of food, storage and display for sale, your food safety management
procedures can be simple and should include the following:

(i) Checking of deliveries

This should include checking of dates, checking the condition of the food,
packaging etc, temperature monitoring and recording of results when food
is delivered.

(ii) Temperature monitoring

You should check the temperature of chilled and frozen foods during
storage and display for sale and record the results every day.

Although the legal maximum temperature for chilled foods is 8^oC the shelf
life of many chilled foods, such as sandwiches and cooked meats, is
dependent on storage below 5^oC.

Frozen foods should be stored at minus 18^oC or colder.

(iii) Stock rotation

You must ensure that foods on sale are within date and correctly rotated.
It is a serious food safety contravention to have food on sale after its
use by date. If you have food which is after its use by date it must be
removed from the chill cabinet and placed in the storeroom or some other
secure place away from the sales area, unless it is disposed of
immediately.

I have enclosed a check sheet which you may wish to copy and use to record
your daily checks which should only take a few minutes each day. I have
also enclosed literature on thermometers as requested.

Health and Safety Requirements

A health and safety self-audit questionnaire was completed during the
visit and as a result of our discussion I have enclosed information on
first aid, accident reporting (RIDDOR), preventing slips and trips and
risk assessment.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in four weeks' time to ensure that
all works have been completed, and to give the business a food hygiene
rating.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mrs Sua Kwan Chan Warwickshire

Village Cantonese CV9 1DE

1A Station Buildings,

Birmingham Road Switchboard : (01827) 715341

Water Orton Fax :

Birmingham E Mail : [email address]

B46 1SR Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012097

Date : 1 April 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Village Cantonese, 1A Station Buildings,Birmingham Road, Water Orton,
Birmingham, B46 1SR

I refer to my inspection of the above premises on 1 April 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1*. Repair the leaking pipe to the wash basin to ensure that the basin
can be used effectively.

2*. Thoroughly clean the insectocutor and maintain in a clean condition.

3*. Ensure that the fly screen is in place at all times when the back
door is open, at the time of the inspection it was tucked up over the open
door.

4*. Thoroughly clean the ceiling panel to the microwave oven and maintain
in a clean condition.

Management/Control Procedures

5*. Contact the Food Standards Agency on 0845 606 0667 to order some new
diary sheets and ensure that the diary sheets are completed daily to
confirm that all opening and closing checks and all safe methods have been
completed. At the time of the inspection it was noted that your records
had ceased on 14/03/2011.

6*. On checking our Premises Registration Forms it appears we do not have
an up to date registration form for your food business. Please therefore
complete and return the enclosed form in the envelope provided.

I trust that these matters will receive your earliest attention. Once the
above matters have been completed please complete and return the enclosed
blue reply card in the envelope provided, it is envisaged that this will
be no longer than 1 month.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Steve Hand
CV9 1DE
The Malthouse

Tamworth Road
Switchboard : (01827) 715341
Cliff, Tamworth
Fax : 0870 4001858
Staffordshire
E Mail : [email address]
B78 2DL
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mr Stephen Whiles

Direct Dial : 01827 719326

Your ref :

Our ref : 012077

Date : 22 March 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Malt House, Tamworth Road, Cliff, Tamworth, Staffordshire, B78 2DL

I refer to my inspection of the above premises on 22 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *You must carry out daily checks of chiller and freezer temperatures
as part of your opening checks. Chillers should be below 8c
(preferably below 5c) and freezers at or below -18c. You must obtain
suitable fridge thermometers or you could use the probe thermometer in
something similar to food (eg a block of jelly) that you keep in each
unit. You must not rely on the readout on the outside of the units as
these are usually found to be unreliable. You must keep suitable
records of the checks that you make.
2. *I noted that most cooked food stored in the chillers was labelled to
control its use. However I did notice an opened packet of black
pudding that was unlabelled and a container of spaghetti bolognaise
that was defrosting that had not been re-labelled after being in the
freezer. You must ensure that all cooked foods stored under
temperature control are adequately labelled to control their use.
3. You are recommended to keep records of the cooked food probe
temperatures that you told me that you are taking and the calibration
checks that you said you carry out on the probe thermometer. I also
recommend that you obtain some probe wipes to ensure that the probe is
clean and sanitised between each use.
4. In view of the quantity of food that you are preparing in advance, I
recommend that

Contd/

you repair the blast chiller.

5. *You must provide a means of hygienic hand drying to the was hand
basins in the bar and kitchen.
6. *You must thoroughly clean the bulk refuse bin and maintain it in a
clean condition. All food waste should be bagged or wrapped before
being placed in the bin.

Structural Requirements

7. *Thoroughly clean all cooking appliances.
8. *Thoroughly clean the floor, paying particular attention to the areas
beneath equipment and work surfaces
9. *You must review your cleaning schedule to ensure that all areas are
cleaned as frequently as required.

Management/Control Procedures

10. *It is a legal requirement that you have a written food safety
management system in place with associated records of your daily
checks etc. Last year I provided you with a copy of `Safer Food Better
Business' (SFBB). This document was on site, but had not been used and
you appeared unfamiliar with the contents. You did have some other
record sheets of you own making but no records had been kept for
several months. In effect therefore you had no food safety management
system. You must review your food safety management procedures and
ensure that they are up to date, reflect what you do in practice and
that staff are trained as appropriate to use them.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in one month to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Stephen Whiles

Environmental Health Manager

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mrs Sandra Buckler Warwickshire

Noahs Ark Nursery CV9 1DE

Stonehouse Farm

Stonehouse Lane Switchboard : (01827) 715341

Corley Fax :

Coventry E Mail : [email address]

CV7 8AG Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012047

Date : 14 March 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Noahs Ark Nursery Corley Ltd, Stonehouse Farm, Stonehouse Lane, Corley,
Coventry, CV7 8AG

I refer to my inspection of the above premises on 9 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. You must ensure that all chilled foods are maintained at a
temperature of 8^0 centigrade or colder, preferably 5^0 centigrade, and
all frozen foods should be maintained at minus 18^0 centigrade or colder.

You must also ensure that all cooked foods have been cooked to a core
temperature of at least 75^0 centigrade.

At the time of the inspection It was evident that temperature checks were
not being carried, and no records were available.

In order to ensure that foods are being stored and cooked correctly you
should carry out twice daily temperature checks of your fridges and
freezers and all cooked foods should be probed to confirm the centre
temperature.

Structural Requirements

2*. Replace the broken drawer front in freezer no 2.

3*. Clean the door seals and door handle rebates to freezer no 2.

4*. Clean the cupboard under the sink unit and the corner cupboard by the
sink and maintain in a clean condition.

5*. Re seal the rear of the sink unit to the wall using a suitable
waterproof mastic.

6*. Remove all cobwebs from high level and maintain in a clean condition.

7*. Remove the flaking paint from around the small window and redecorate.

8*. Replace the broken diffuser to the light fitting.

Management/Control Procedures

9*. Your food safety management system had not been reviewed and did not
appear to be being implemented. A safer food better business pack was
left at the time of the inspection which you may find easier to use. You
should work through each section and complete all safe methods. The pack
lists opening and closing checks which you must follow, and the diary must
be completed on a daily basis to confirm that all checks and safe methods
have been followed. You may also use the diary to record temperatures of
fridge's/freezers and cooked foods.

On checking our Premises Registration Forms it appears we do not have an
up to date registration form for your food business. Please therefore
complete and return the enclosed form in the envelope provided.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 3 weeks to ensure that all works
have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Mr I Kernighan Atherstone

Moto Hospitality Ltd Warwickshire

Tamworth Service Area CV9 1DE

Junction 10 M42

Tamworth Switchboard : (01827) 715341

Staffs Fax : 0870 4001858

B77 5PS E Mail : [email address]

Beds Website : www.northwarks.gov.uk

LU5 6QG This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012062

Date : 18 March 2011

Dear Mr Kernighan,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Moto Shop, Tamworth Motorway Services Area, Green Lane, Tamworth, B77 5PS

I refer to my inspection of the above premises on 18 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* The temperature of the sandwiches stored in the refrigerator was too
high. These foods are likely to support the growth of food poisoning
bacteria or the formation of toxins and must not be stored above 8^0C.

2 I appreciate at the time of the inspection the sandwiches were removed
and transferred to another refrigerator and an engineer was subsequently
called. I would therefore recommend checking the temperatures more
frequently, as high risk foods such as sandwiches must not be out of
temperature control for more than four hours.

3. I recommend that temperatures of chilled deliveries are recorded to
demonstrate maintenance of the cold chain.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Ms Sharon Patrick

Technical Officer

Environmental Health

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mr Richard Quill Warwickshire

Waterfront, CV9 1DE

West Midland Water Ski
Centre
Switchboard : (01827) 715341
Tamworth Road
Fax : 0870 4001858
Kingsbury
E Mail :
Warwickshire [email address]

B78 2DL Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mr Stephen Whiles

Direct Dial : 01827 719326

Your ref :

Our ref : 012145

Date : 6 May 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Waterfront Bar and Restaurant, West Midlands Water Ski Centre,
Tamworth Road, Cliff, Tamworth,Staffs,

I refer to my inspection of the above premises on 6 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *The ice machine scoop should not be stored inside the machine and
should be cleaned and sanitised regularly.
2. *You must obtain disinfectant probe wipes for use with the probe
thermometer.
3. *You must check the calibration of the probe thermometer regularly to
ensure it is working correctly. Details of how to do this can be found
in `Safer Food Better Business' (SFBB). I recommend that this is done
monthly and that you keep a record of these checks in the diary
section of SFBB.

Structural Requirements

4. *Thoroughly clean the interior of the ice machine to remove the growth
of mould.
5. *Replace the damaged door seal to the ice machine.

Contd/

Management/Control Procedures

6. *Staff handling high risk foods should receive training to Level 2 in
food hygiene. Most local colleges run these courses but should you
have any difficulty, please contact me.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in one month to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Stephen Whiles

Environmental Health Manager

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mr Paul Davey Warwickshire

The Samuel Barlow CV9 1DE

Alvecote Marina

Robeys Lane Switchboard : (01827) 715341

Alvecote, Tamworth Fax : 0870 4001858

Staffordshire E Mail : [email address]

B78 1AS Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mr Stephen Whiles

Direct Dial : 01827 719326

Your ref :

Our ref : 012143

Date : 5 May 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Health and Safety at Work etc Act 1974

Samuel Barlow, Alvecote Marina, Robeys Lane, Alvecote, Tamworth,
Staffordshire, B78 1AS

I refer to my inspection of the above premises on 5 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *You must ensure that all food is labelled where necessary to control
its use and that all out of date food id disposed of when it becomes
out of date. In your chillers I found an opened vacuum pack of ready
to eat fish that had no indication of when it had been opened or had
to be used by and a container of cooked vegetable lasagne that was
several days past its use by date. I acknowledge that most food was
labelled and in date, however your excuse for the lapse that you had
been away for a few days is not acceptable. Kitchen staff should be
trained in correct procedures and must follow these rules when you are
not on site.
2. *The probe thermometer was dirty. A dirty probe poses a serious risk
of cross contamination. You must ensure that the probe is cleaned
immediately after each time it is used.

Contd/

Structural Requirements

3. *Replace the defective seal to the ice machine.

Management/Control Procedures

4. I recommend that you keep a record of the calibration checks that you
are carrying out on the probe thermometer.

Health and Safety at Work etc Act 1974

5. *You must carry out an assessment under the Control Of Substances
Hazardous To Health Regulations 2002 (a COSHH assessment) for any
hazardous substances that you use e.g. beer line cleaner. I enclose an
advisory leaflet to assist you.

I trust that these matters will receive your earliest attention. Please
return the enclosed blue card in the envelope provided when you think your
premises complies with the legislation. This should take no more than one
month.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Stephen Whiles

Environmental Health Manager

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Miss Sandra Russell
CV9 1DE
Warwickshire County
Caterers

P O Box 5 Switchboard : (01827) 715341

Shire Hall Fax :

Warwick E Mail :
[email address]
CV34 4RS
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012273

Date : 20 July 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Dordon Community Primary School, Roman Way, Dordon, Tamworth,
Staffordshire, B78 1PJ

I refer to my inspection of the above premises on 20 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. Ensure that temperature checks are carried out on all fridge and
freezer units every day. There were a few gaps on the fridge and freezer
temperature monitoring forms for the week commencing 18^th July 2011.

Structural Requirements

2*. Remove all old brown sealant from the back of the wash basin in the
toilet and re seal using a suitable waterproof mastic.

3*. Remove all areas of flaking paint from the walls in the kitchen,
notably above the preparation table by the wash basin and from above the
chest freezer by the cooking range, and redecorate.

4*. Remove all flaking paint from the walls and ceiling in the
laundry/cleaning store and redecorate.

5*. Thoroughly clean the floor under the tumble dryer, remove all bits of
fluff and maintain in a clean condition.

6*. Remove all flaking paint from the front of the steriliser unit and
the legs and metal frame to the sink units, treat any rust affected areas
and redecorate.

7*. Thoroughly clean the ceiling fans and shafts and maintain in a clean
condition.

8*. Fill all holes in the wall cladding notably in the area by the two
taps on the wall in the cooking area, to provide smooth cleanable
surfaces.

Management/Control Procedures

9*. On checking our Premises Registration Forms it appears we do not have
an up to date registration form for your business. Please therefore
complete and return the enclosed form in the envelope provided.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in 2 months to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

A copy of this letter is also being sent to:

Mrs C Hollis

Headteacher

Dordon community Primary School

Roman Way

Dordon

Tamworth

Staffs

B78 1PJ

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Miss Sandra Russell
CV9 1DE
Warwickshire county
Caterers

P O Box 5 Switchboard : (01827) 715341

Shire Hall Fax :

Warwick E Mail :
[email address]
CV34 4RS
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012154

Date : 11 May 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Outwoods Primary School, Southlands, Atherstone, Warwickshire, CV9 1EH

I refer to my inspection of the above premises on 9 May 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. At the time of the inspection there was no hot water available in the
school, the problem had been reported and you were awaiting an engineer.
Ensure that a supply of hot running water is available at all times.

Structural Requirements

2*. Thoroughly clean the dusty ceiling fans and maintain in a clean
condition at all times.

Management/Control Procedures

3*. Due to the amalgamation of the schools and the resulting name change,
we do not have an up to date registration form for your food business.
Please therefore complete and return the enclosed form in the envelope
provided.

I trust that these matters will receive your earliest attention,
particularly point 1. Once they have been completed please complete and
return the enclosed blue reply card in the envelope provided. It is
envisaged that this will be no longer than 2 months.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

A copy of this letter is also being sent to:

Mrs Beverley Dandy

Headteacher

Outwoods Primary School

Southlands

Atherstone

Warwickshire

CV9 1EH

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Ms Emma Taylor CV9 1DE

The Railway Inn

30 Station Road Switchboard : (01827) 715341

Whitacre Heath Fax :

B46 2EH E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012286

Date : 29 July 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Railway Inn, 30 Station Road, Nether Whitacre, Coleshill, B46 2EH

I refer to my inspection of the above premises on 29 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Food Hygiene and Safety Procedures

1*. At the time of the inspection it was noted that the majority of foods
were labelled and dated, however a few of the products had gone past their
use by date that you had given them. You must ensure that as part of your
daily checks that all the fridges are checked to ensure that food is
consumed or disposed of before the expiry of its use by date.

Structural Requirements

2*. Re seal around the edges of the hot cabinet where the sealant is
missing.

3*. Replace the damaged edge strips to the corner shelves in the kitchen.

4*. Provide grease filters in the extraction canopy and maintain them in
a clean condition at all times.

5*. Seal the gap at the bottom of the wall tiles to the worktop adjacent
to the wash basin.

6*. Clean and disinfect the door handles to the microwaves, fridges and
freezers and maintain all touch points in a clean condition at all times.

7*. Remove all rust from the bottom front edge of the tall Delta fridge,
fill in the gap and paint using a suitable metal paint.

8*. Repaint the areas of floor in the rear room where paint is missing or
damaged.

9*. Paint the wooden strip at the side of the sink unit in the bar.

10*. Replace the damaged plastic edge strip to the shelf under the beer
pulls.

11*. Thoroughly clean the ice machine. The ice storage compartment
should be cleaned weekly by removing the ice, carefully wiping down
surfaces with a recommended sterilant solution and thoroughly rinsing with
fresh water.

Regular maintenance is essential to prevent serious risk of contamination
of customers drinks. Routine maintenance should include the cleaning of
the ventilation grilles, controlling slime growth in the storage bin area
and, depending on the water hardness, de scaling the ice making mechanism.

12*. Ensure that the cellar door is proofed to prevent risk of access by
mice. At the time of inspection it was noticed that there was a gap at the
bottom of the door where the door did not meet the floor.

13*. Re seal the rear of the sink unit to the wall in the ladies toilets
using a suitable waterproof sealant.

Management/Control Procedures

14*. At the time of the inspection it was noted that you have made a
start on your written food safety system. You must ensure that your
written system covers;

All possible food safety hazards that could be relevant
to your business

Things that must be checked to ensure food is safe

Records of any important checks e.g., delivery checks,
fridge/freezer temperature checks, cooked food temperature checks,
cleaning schedule etc etc.

You must also ensure that your system is reviewed regularly. You should
regularly examine your food business to see if anything has changed which
might need your control measures to change (e.g. new menu dishes may have
new hazards and need new controls). Also ensure that all staff are aware
of your system and of the controls that they need to carry out.

15*. On checking our Premises Registration Forms it appears we do not
have an up to date registration form for your business. Please therefore
complete and return the enclosed form in the envelope provided.

Please also complete and return the enclosed Health and Safety Self Audit
Questionnaire and return in the enclosed envelope.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in 2 months to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Ms Diane Woodcock Atherstone

Ms J Bird Warwickshire

Rumbles Batch Bar CV9 1DE

3 Station Buildings

Birmingham Road Switchboard : (01827) 715341

Water Orton Fax : 0870 4001858

B46 1SR E Mail : [email address]

Warwickshire Website : www.northwarks.gov.uk

B46 3HB This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012233

Date : 24 June 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Rumbles Batch Bar, 3 Station Buildings, Birmingham Road, Water Orton, B46
1SR

I refer to my inspection of the above premises on 24 June 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* You must put in place effective control measures to ensure food safety,
in particular at the time of the visit you agreed that you need to make
sure that food which is cooked or reheated is cooked thoroughly. You need
to include these controls in your food safety management system along with
the checks you carry out to ensure the controls are working.

2* Ensure that you have effective labelling procedures in place to control
how long food is kept. When applying a shelf life you must ensure that
manufacturer's instructions are followed and manufacturer's storage
instructions are followed:

At the time of the inspection:

. There was an opened jar of Chicken Tikka Massala in the fridge
not labelled with a date of opening.

. There was a tub of chilli con carne in the fridge with no
labelling.

. A bottle of chilli dipping sauce in a cupboard with a Best
Before Date of September 2010, manufacturer's instructions state "once
opened keep refrigerated"

. A jar of mint sauce opened stored in the cupboard manufacturer's
instructions state "once opened keep refrigerated"

Structural Requirements

3* The rear exit door was dirty. The door should be thoroughly washed down
and redecorated to leave a surface which is smooth, non-absorbent and easy
to clean.

4* Ensure that re-usable cleaning cloths are changed daily, they should be
washed on a boil wash and dried before re-use.

5* Ensure there is always an adequate supply of anti bacterial cleaner.
All surfaces and equipment which comes into contact with high risk food
must be thoroughly cleaned and disinfected.

6* Thoroughly clean all of the stainless steel wall covering and maintain
in a clean condition.

7* The WC compartment was dirty, there was significant mould growth around
the ceiling, clean and re-decorate and maintain in a clean condition.

8* Repair the damaged plasterwork in the lobby to the WC redecorate to
leave in a sound easy to clean condition.

9* Replace the damaged and clean the dirty ceiling tiles in the cooking
area.

10* You should provide adequate ventilation, to reduce humidity, room
temperatures, cooking odours and airborne particles, this will also reduce
the build up of grease on the walls and ceiling.

Management/Control Procedures

13* Your food safety management system must be fully documented and
reviewed regularly. At the time of the inspection the only section which
is being completed is the fridge temperature records, your food safety
management system should fully document all stages of food handling within
your business from delivery, storage, cooking, cooling to final
preparation for service to the consumer, ensuring that all hazards have
been identified and controls are in place. You need to provide evidence
that your business is monitoring your procedures. I have included some
information on safe methods which you should include in your food safety
management folder.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 6 weeks to ensure that all works
have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Ms Sharon Patrick

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mrs A Parsons
CV9 1DE
Austrey School

St Nicholas Close
Switchboard : (01827) 715341
Austrey
Fax : 0870 4001858
Atherstone
E Mail : [email address]
CV9 3EQ
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012041

Date : 10 March 2011

Dear Mrs Parsons,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Austrey C.E. Primary School, St. Nicholas Close, Austrey, Atherstone,
Warwickshire, CV9 3EQ

I refer to my inspection of the above premises on 10 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1* The wall covering and skirting board in the area opposite the fridge is
damaged. Repair and redecorate the area and leave in a sound easy to clean
condition.

2* The window adjacent to the external door was dirty. Thoroughly clean
and maintain in a clean condition.

3* Clean around the exterior door and maintain in a clean condition.

4* The wall tiles and grouting at the rear of the sink were dirty,
thoroughly clean and maintain in a clean condition.

5* Clean the dusty extract.

6* Thoroughly clean the wash hand basin paying particular attention to the
area around the taps.

7* Repair the damaged pillar at the entrance to the kitchen form the
school hall and repair the damaged skirting board.

8* Clean the wall behind the down pipe at the rear of the servery area.

After speaking with Debbie Shaw she mentioned that a cleaning day is
scheduled for the 13 April when the majority of the above matters should
be addressed. I have enclosed a blue card for you return in the envelope
provided when all matters have been addressed, it is envisaged this will
take no longer than 6 weeks.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Ms Sharon Patrick

Technical Officer

Environmental Health

A copy of this letter is also being sent to:

Miss Sandra Russell

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mrs K C Woodings
CV9 1DE
Kidikare Day Nursery

Roman Way
Switchboard : (01827) 715341
Dordon, Tamworth
Fax : 0870 4001858
Staffordshire
E Mail : [email address]
B78 1PJ
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012080

Date : 25 March 2011

Dear Madam

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Kidikare Day Nursery Ltd, Roman Way, Dordon B78 1PJ

I refer to my inspection of the above premises on 25 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. The temperature monitoring records for one fridge showed rising
temperatures the preceding few days. Ensure that staff know when to
take action and what action to take. The temperature chart on the wall
refers to the legal maximum temperature for chilled foods i.e. 8^oC.
The shelf life of many foods require a storage temperature of 5^oC and
you should set a target temperature of 5^oC.

Structural Requirements

2. Complete the refurbishment of the kitchen which will improve both
lay-out and structure. I understand the completion date is end of
April.

Management/Control Procedures

3. Your written food safety management procedures (in the pink file) are
due for review in April and your review should consider the new
lay-out as well as any other changes made. Ensure that your revised
procedures are communicated to all staff who handle food. I have sent
a copy of a food safety management system via email which can be
adapted to suit your business.

Continued...

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in two months' time to ensure that
all works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Mrs Carol Randle

Food Safety Officer

A copy of this letter is also being sent via email to the manager, Jodi
Hateley

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Amar Banga
CV9 1DE
Martins

Station Road
Switchboard : (01827) 715341
Coleshill
Fax :
Birmingham
E Mail : [email address]
B46 1HT
Website : www.northwarks.gov.uk

This matter is being dealt with by

:Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012085

Date : 28 March 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Martins, Station Road, Coleshill, Birmingham, B46 1HT

I refer to my inspection of the above premises on 23 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. Ensure that the hot water heater is always turned on when the shop is
open so that there is a constant supply of hot water to the wash basin in
the toilet, also provide an adequate supply of soap and hand towels to
this basin to ensure that persons can wash their hands effectively after
using the toilet. At the time of the inspection the hot water heater was
turned off and there was no soap or hand towels available.

Structural Requirements

2*. Thoroughly clean at the bottom of the chest freezers in the storeroom
where debris and crumbs have collected and maintain in a clean condition
at all times.

3*. Redecorate the walls in the storeroom to provide smooth cleanable
surfaces.

4*. Decorate the bare wooden plinth at the rear of the sink unit using a
hard gloss non toxic paint to provide a cleanable surface.

5*. Repair or replace the holed floor in the shop where the old cash
machine used to be to provide a smooth cleanable surface.

6*. On checking our Premises Registration Forms it appears we do not have
an up to date registration form for your food business. Please therefore
complete and return the enclosed form in the envelope provided.

I trust that these matters will receive your earliest attention. Once
these matters have been attended to please complete and return the
enclosed blue reply card in the envelope provided. It is envisaged that
this will be no longer than 2 months.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

A copy of this letter is also being sent to:

Martin McColl Ltd

Martin McColl House

Ashwells Road

Brentwood

Essex

CM15 9ST

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Huei Liu
CV9 1DE
Atherstone House

79 Station Street
Switchboard : (01827) 715341
Atherstone
Fax : 0870 4001858
Warwickshire
E Mail : [email address]
CV9 1DB
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Jo Phipps

Direct Dial : 01827 719304

Your ref :

Our ref : 012014

Date : 10 February 2011

Dear Mr Liu,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Atherstone House. 79 Station Street, Atherstone, Warwickshire, CV9 1DB

I refer to my inspection of the above premises on 10 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. * There was a big bowl of rice which was around 15^0C. Once rice has
been cooked and you are not using it straight away it must be cooled
quickly in water or put into smaller containers and stored in the
fridge until it is required. The instructions concerning the safe
cooking and storage of rice are in the `Safer Food Better Business'
folder.

2. * There were many containers of old cooking oil left lying around.
You must ensure that the oil is removed from the cooking area as soon
as you have drained it. You were given a list of companies that
provide a waste oil collection service. Waste oil must not be put in
with the general rubbish or tipped down the drain.

3. * Many food containers were damaged and broken. Do not use broken or
damaged containers. They must be thrown away once you realise they
are defective.

Cont/d.

- 2 -

4. * Raw meat was being store above cooked food in the fridge. You must
ensure that all raw meat is stored at the bottom of the fridge. This
will ensure that it cannot drip onto other foods.

Structural Requirements

5. * The whole kitchen was filthy and greasy. Thoroughly clean the whole
kitchen and maintain in a clean condition at all times. This should
include the floor, walls and ceiling, inside and out, underneath and
the back of every piece of equipment, the fly screen, the architrave
around the door and the skirting boards. All kitchen utensils.

6. * Thoroughly clean and repaint the back door and surrounding
architrave.

7. * Replace/repair the broken light fitting in the store.

8. * The insectocutor had ordinary florescent tubes in it. Replace with
ultra violet tubes. Tubes should be changed annually for them to
remain effective.

9. * At the time of the inspection you had not turned the hot water on.
Ensure that you turn the hot water on as soon as you enter the
premises each day so that you have a ready supply of hot water as soon
as it is needed.

10. * The wash hand basin is obstructed and too far away from the cooking
and preparation area and was not being used and after running the tap,
the water was draining on to the floor. There is a washing machine
that is not being used you should remove the washing machine and put
the hand wash basin in its place. The hand wash basin must have hot
and cold running water, the waste pipe must be connected properly and
there must be a continuous supply of soap, (ideally liquid
antibacterial soap). You must also provide a continuous supply of
paper hand towels in a suitable dispenser. You are reminded that
hand washing is vitally important for personal cleanliness. All staff
must be reminded of the need for this:

o Before starting work
o After using the toilet
o After handling rubbish
o After smoking
o After taking a break
o After handling raw food

11. * The wooden chopping block has big cracks in it full of food debris
and knives are being stored down a crack at the back which is dirty.
This block is unable to be cleaned and must be removed from the
premises.

12. * The freezer top and the bottom of the front and side are rusty.
Remove the rust and repaint. I recommend that you paint it with
smooth white Hammerite.

13. * The range cooker was covered in dirty water with lots of food
floating in it. The top of the cooker must be cleaned at the end of
everyday. You must not leave the water with food in it for any length
of time as it starts to decay. There was also an old, dirty, smelly
brush left in this water. The brush was thrown away at the time of
the inspection. You are advised not to use a brush with natural
bristles as this cannot be effectively clean. A brush with nylon
bristles would be more suitable. Brushes must be cleaned regularly,
replaced when necessary and not store in the water.

Cont/d.

- 3 -

14. * The sinks were filthy. Thoroughly clean the sink units including
the taps, bowl, and the outside of the sink unit.

15. * Repaint the rusty wheels and bracket used to house the large bowl.

16. Remove all unwanted/unused items in the kitchen as they make cleaning
more difficult, e.g. the microwave oven.

17. * Thoroughly clean the fridges inside and out and replace the broken
door seals and keep the whole thing in a clean condition.

18. * Cleaning cloths must be changed frequently. If you are not using
disposable cloths you must regularly wash reusable ones in a washing
machine on a very hot cycle.

19. You must provide cleaning materials that are suitable for cleaning
kitchens that are greasy. You should also provide an antibacterial
cleanser suitable for use with food which you should spray onto all
surfaces that come into contact with food once you have thoroughly
cleaned them.

Management/Control Procedures

20. * Your food safety management system `Safer Food Better Business'
folder was filthy with grease and had not been completed since last
year. At the time of the inspection you were given the details of how
you can obtain further diary sheets. You must be able to show what
you do to make sure that food made for sale at the premises is safe to
eat. At the moment you are not doing anything to show that food is
being managed safely.

21. * An effective cleaning schedule should be worked out to identify:

o What needs to be cleaned
o How often it needs to be cleaned
o The cleaning method and chemicals to be used

It was very disappointing to see that standards had dropped so badly. You
must make a huge effort to make sure that the premises is always clean and
the food you are selling is safe to eat. If poor conditions are found on
further inspections, the Council will consider taking formal action in the
form of a prosecution.

I trust that these matters will receive your immediate attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 6 days time and then again on
2^nd March 2011 to ensure that all works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Jo Phipps

Senior Environmental Health Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr J Perry CV9 1DE

54 Castle Lane

Olton Switchboard : (01827) 715341

Solihull Fax : 0870 4001858

B92 8DF E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Carol Randle

Direct Dial : 01827 719358

Your ref :

Our ref : 012078

Date : 16 March 2011

Dear Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs

Snackers Food Trailer, Roman Way, Coleshill, Birmingham

I refer to my inspection of the above premises on 16 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* Effective hand washing is extremely important to prevent harmful
bacteria spreading and using gloves is not a substitute for hand washing.
At the time of inspection there was no hot water available for hand
washing as the boiler would not light.

2* Food must not be stored directly on the floor. Provide additional
containers so that all food is stored in impervious containers.

Structural Requirements

3* Repair the holes in the floor and replace the floor covering to provide
an impervious surface which is easy to clean and disinfect.

4* Clean and tidy the area underneath the counter.

Continued...

Management/Control Procedures

5* Your written food safety management procedures are dated 2007 and there
are no up to date records as temperature records ceased in February.

As you are having difficulty keeping your procedures and written records
you may find it easier to use the Safer Food Better Business retail pack
which is available from the Food Standards Agency Tel.0845 606 0667. You
will need to follow the instructions with the pack, fill in all sections
and keep the daily diary up to date. Alternatively if you prefer to review
the system you have used previously (blue folder) I can email you a new
copy which you would then need to amend accordingly to suit your business.

I trust that these matters will receive your earliest attention
particularly the matters relating to cleanliness and food safety. A
further inspection will be carried out in two months' time to ensure that
all works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Mrs Carol Randle

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Mrs J Robinson & Mr G Warwickshire
Smith
CV9 1DE
Meat Auctions

Arley Depot
Switchboard : (01827) 715341
Station Road
Fax : 0870 4001858
Old Arley
E Mail :
Nr. Coventry [email address]

CV7 8FG Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Jo Phipps

Direct Dial : 01827 719304

Your ref :

Our ref : 012017

Date : 10 February 2011

Dear Madam & Sir

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Health and Safety at Work etc Act 1974

Meat Auctions Limited, Arley Depot, Station Road, Old Arley, Nr. Coventry,
CV7 8FG

I refer to my inspection of the above premises on 10 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. * There was open food in the freezers in the shop area namely
scones, bread rolls and tiramisu. You are reminded that all food must be
covered to prevent the risk of cross contamination. Having food covered
over also protects the keeping quality of the food.

2. * Some products had no labels and no ingredient list. Ensure that
all food is appropriately labelled with dates and ingredients etc.

3. * The shell eggs for sale in the shop had no best before date.
Ensure that you have a sign or label notifying customers of the best
before date.

4. * Many items in the large freezer were years past their best
before date and some had a use by date. You stated that these were to be
returned to the supplier. You must ensure that any foods not for sale or
not fit for human consumption must be labelled accordingly. As you are
aware if you choose to sell food so far past its best before date you must
be confident that it's quality and safety has not been
compromised.
Cont/d.

- 2 -

5. * Some of the containers used to store food were dirty. You must
ensure that all containers are thoroughly cleaned inside and out before
storing food in them.

6. * The containers filled with cold water for the water heaters on
the vehicles were not very clean. Ensure they are cleaned thoroughly and
maintained in a clean condition at all times and the lids are replaced
after use.

7. * The water containers are filled from a hose in the yard. You
must ensure that the hose and filling attachment are kept thoroughly clean
and not stored on the floor.

Structural Requirements

8. * Defrost the frosted up freezers and maintain in frost free
condition.

9. * The hot water at the sink used for hand washing in the shop area
was far too hot to wash hands underneath. There was no plug to allow the
sink to be filled to mix hot and cold water to a suitable temperature to
wash hands. Hot water for hand washing should ideally be 45^0C. Provide
a plug to the sink or provide hot water at a suitable temperature for hand
washing.

10. * There was no tap to the right hand sink. Provide a tap to the sink
as presumably this one is used for washing items other than hands.

11. * Thoroughly clean the refrigeration unit in the large chiller and
maintain in a clean condition at all times.

12. * Cleaning cloths were dirty. Re-usable cloths must be changed
daily. Dirty cloths should be washed in a washing machine on a hot
cycle. Just bleaching a cloth does not remove organic material and kill
all bacteria as the bacterial load is usually too great. Cloths can be
bleached after a hot wash. You must ensure that they are thoroughly
rinsed in clean water to prevent the cloths tainting surfaces.

13. * Replace the defective ceiling tiles in the packing room.

14. * Paint the bare wood surfaces in the packing room to enable them to
be effectively cleaned.

15. Hand washing facilities on the lorries were not ideal. I highly
recommend that you install a suitable water pump and instantaneous water
heater to provide hot and cold water to the taps for hand washing. As you
know hand washing is a vitally important part of food safety in preventing
cross contamination.

Management/Control Procedures

16. * Your HACCP system was inspected at the time of the visit. It has
obviously taken time and effort to complete and should be stored in a
suitable folder to enable it to be easily viewed and looked after. As it
is several years since it was written it should be reviewed to ensure that
any practices or procedures that have changed are noted and recorded
accordingly. You are reminded that the HACCP should be reviewed on an
annual basis or if any changes are made in the meantime. A note should be
made of the date it is reviewed to show that you have carried it out.

17. * Ensure there is an updated list of suppliers included in the HACCP.

Cont/d.

- 3 -

Health and Safety at Work

16. * You should ensure that the ignition key to the fork lift truck is
removed when it is not in use to prevent unauthorised use. Anyone who
has not received training must not be allowed to use the fork lift
truck. If management allows this to occur and an accident results
then the employer would be considered to be the person at fault and
therefore be liable for prosecution.

17. * The surface of the yard is looking very uneven and dangerous for
fork lift trucks to use. You stated that the yard is shortly due to
be resurfaced.

18. * You advised me that hand rails for the steps to the lorries are
being made.

19. * Repair the chequered plate that has lifted in the door way on the
lorry.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in 8 weeks' time to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Jo Phipps

Senior Environmental Health Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr T Finch & Ms T Green
CV9 1DE
The Horse and Jockey

Tamworth Road
Switchboard : (01827) 715341
Corley
Fax : 0870 4001858
Coventry
E Mail : [email address]
CV7 8AA
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Jo Phipps

Direct Dial : 01827 719304

Your ref :

Our ref : 012119

Date : 15 April 2011

Dear Sir & Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Horse and Jockey, Tamworth Road, Corley, Coventry, CV7 8AA

I refer to my inspection of the above premises on 15 April 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Food Hygiene and Safety Procedures

1. *There was no soap or paper towels at the hand wash basin in the
kitchen. Provide a constant supply of soap and towels. Regular hand
washing is vitally important for personal cleanliness. All staff
should be reminded of the need for this prior to:-

o Starting or returning to work.
o After using the toilet
o After handling rubbish
o After smoking
o After taking a break
o After handling raw food
o After coughing or sneezing into the hand

2. *We discussed food handlers and illness. You are reminded that
current Department of Health advice is that food handlers suffering
from diarrhoea and/or vomiting should be excluded from handling food
for 48 hours after their symptoms have stopped.

3. *You are reminded that cooked food should reach a core temperature of
75^0 C or over to ensure it is cooked through.

Cont/d.

- 2 -

4. *The need to check the accuracy of your probe thermometer was
discussed during the inspection. I would confirm that this can be
done by checking the temperature of water and ice mixture, which
should be between -1^0Centigrade and +1^0Centigrade, and boiling water
(other fluids should not be used as they may not boil at 100^0C)
should measure between 99^0Centigrade and 101^0Centigrade. If your
thermometer appears not to be working correctly it should be replaced
or sent for service. You should make a note of when you carry out
this procedure in your `Safer Food Better Business' folder. It should
be done once a month.

5. I recommend that you provide antibacterial probe wipes for use with
the probe thermometer. At the time of the inspection I gave you a
booklet of a company that provide wipes. There are of course other
companies that provide them.

6. *We discussed labelling foods. Ensure that all staff know what dating
system you are using. I recommend you put the date it should be `used
by' so that there is no confusion as to when it should be thrown
away. Enclosed are some stickers, which I recommend you consider
using this system. There are different stickers for cooked products
to be frozen, products opened and kept chilled and products cooked,
chilled down and refrigerated.

7. *You are reminded of the need to check the temperatures of the fridges
and freezer on a daily basis. Ideally when you arrive, check they are
at the correct temperature and again before you leave. The law
requires fridges to be below 8^0Centigrade (preferably between 2^0C -
5^0C to allow for temperature fluctuation whilst opening and closing
them) and freezer MINUS 18^0C or colder e.g. -19^0C, -20^0C. I
recommend that you provide a thermometer for each fridge and freezer
to make this easier. There was an example of suitable thermometers in
the booklet I left with for you for around 90p +VAT. Thermometers can
of course be purchased from other suppliers.

8. *You stated that you will be cooking food and cooling it down to be
reheated at a later date. We discussed active cooling, which can be
achieved by either splitting the food into small portions, or placing
the container of food in a dish of ice water. Either way food must be
cooled as quickly as possible within 90 minutes before being covered,
labelled and refrigerated.

9. You stated that in the future you may be using raw eggs in mayonnaise
and mousses. Should you decide to do this you are advised to use
pasteurised eggs as otherwise there is not a 100% guarantee they will
salmonella free. You should contact this department for further
advice if you decide to use raw eggs.

10. To prevent the risk of cross contamination I recommend that you
provide a rack to store the coloured chopping boards.

Structural Requirements

11. *Although you have cleaned the kitchen there are still areas that
require attention, such as greasy wall tiles, plugs and sockets etc.
Thoroughly clean all dirty areas and maintain in a clean condition at
all times.

12. *Make good and repaint the areas of damaged paint work to the doors
and architrave in the kitchen. You should also ensure all other areas
of paintwork are smooth and painted to allow easy cleaning.

Cont/d.

- 3 -

13. *The tubes in the insectocutor were no effective. Replace the tubes.
This should be done on an annual basis.

14. *Thoroughly clean the insectocutor and maintain in a clean condition
at all times.

15. *Thoroughly clean and make good the step from the kitchen to the
fridge and freezer area and maintain in a clean condition at all
times.

16. *Thoroughly clean and make good the floor in the fridge and freezer
area and maintain in a clean condition at all times.

17. *The fridge/freezer area was not pest proof, therefore open food
should not be left out as it will attract vermin.

18. *Some of the shelving in the fridges was rusty. You could try
painting the rusty areas with smooth white Hammerite paint. If they
cannot be made rust free they must be replaced.

19. *Thoroughly clean and defrost the freezers and maintain in a clean
frost free condition at all times.

20. *There were shelves with bare chipboard edges. Either paint the bare
edges with a non toxic gloss paint to provide a smooth, non absorbent,
easily cleanable surface or provide edging strips.

21. I recommend that you provide Deepio to clean the floor, and an
antibacterial surface cleanser such as Dettol for the work surfaces
and chopping boards, as it does not require a contact time or the need
for rinsing. You should ensure that whatever you use it is suitable
for use with food and check the instructions for use.

22. You are reminded that if you are using reusable cloths, they must be
changed daily and washed in the washing machine on a hot cycle.
Alternatively disposable cloths can be used and new one provided
daily.

23. *The water at the sink in the bar was not working. Provide hot and
cold running water to the sink.

24. *There were cobwebs and areas of damp in the cellar. Remove the
cobwebs and make good and treat areas of damp and redecorate the
defective paintwork and maintain in smooth sound and clean condition
at all times.

25. *Thoroughly sweep the cellar floor and steps, remove unwanted/unused
items to aid effective cleaning and maintain in a clean condition at
all times.

26. *The pan in the gentleman's toilet was covered in faeces and there was
an unpleasant smell from the urinals. Thoroughly clean the toilets,
and the urinals including the pipe work underneath, and maintain in a
clean condition at all times. The toilets should be checked on a
regular basis throughout the day to ensure they are kept clean. I
recommend you use a cleaning fluid specially designed for urinals will
remove the urine salt deposit build up along with the smell.

27. *Repair/replace the defective hand drier in the gentleman's toilet.

28. I recommend you remove all unwanted unused items throughout as they
hinder cleaning procedures.

Cont./d.

- 4 -

29. The carpet to the toilets was very dirty. You stated that you will
imminently be providing new carpet tiles.

30. *As part of your food safety management system, you should draw up a
cleaning schedule for the kitchen, cellar, bar area and toilets to
ensure they regularly cleaned on a rolling programme.

31. *You are reminded that once the mop head becomes dirty and is not able
to be cleaned it should be replaced. Mop head should not be stored in
dirty water. Dirty water must be disposed of as soon as the floor has
been cleaned.

32. *Although this was not a health and safety inspection, it was noted
that gas cylinders were being store upright and unchained. The
cylinders must either be securely chained or laid down and chocked.

33. *Ensure the yard is kept clean and tidy and the vents for the LPG tank
are kept clear.

Management/Control Procedures

34. *Enclosed are two registration forms, one for the pub and one for the
kitchen. Please complete a form for each business and return in the
envelope provided as soon as possible.

35. *You will be aware that it is a legal requirement to provide some form
of written food safety management. You stated that you had previously
used the `Safer Food Better Business' for food safety management. In
order to obtain a new pack you should ring the Food Standards Agency
on 0845 6060667 or email [1][email address] for this
type of food premises you will need the `catering' pack. You will
need to complete the sections for cross-contamination, cleaning,
chilling, cooking and management, then the diary sheets on a daily
basis.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 8 weeks' time to ensure that all
works have been completed. At which time the premise will be scored under
the National Food Hygiene Rating Scheme.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Jo Phipps

Senior Environmental Health Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Miss Michelle Ann CV9 1DE
Bartholomew

Tamworth Road
Switchboard : (01827) 715341
Corley
Fax :
Coventry
E Mail :
CV7 8BP [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mrs Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012093

Date : 30 March 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Saracens Head, Tamworth Road, Corley, Coventry, CV7 8BP

I refer to my inspection of the above premises on 30 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. Ensure that all foods are correctly labelled. At the time of the
inspection there were some foods in the fridge past their use by date,
which had apparently been frozen but had not been labelled as such. You
must label all foods with a date of freezing, date of defrost and a use by
date to control their use.

2*. Provide an adequate supply of paper towels to the dispenser above the
wash basin to enable persons to dry their hands effectively.

Structural Requirements

3*. Clean the extraction canopy and the wall tiles under the canopy and
maintain in a clean condition at all times.

4*. Clean the walls and ceiling throughout the kitchen and redecorate as
necessary.

5*. Thoroughly clean the floor at the edges under equipment.

6*. Clean and tidy the area under the sink unit, remove any disused items
and maintain this area in a clean and tidy condition at all times.

7*. Remove all mould growth from around the window frames and redecorate.

8*. Unblock the wash basins' waste pipe to ensure that waste water flows
freely away to allow the wash basin to be used effectively.

9*. Clean the door rebates to the glass wash machine behind the bar.

10*. Remove all mould growth to areas of the walls in the cellar, treat
the affected areas to protect against effects of dampness and redecorate
the walls using a hard gloss paint incorporating a suitable fungicide.

11*. Re seal the rear of the wash basin to the wall in the gents using a
suitable waterproof mastic.

12*. Redecorate the walls in the gents toilets.

Management/Control Procedures

13*. It was noted that your safer food better business pack was being
used effectively, however the daily diary had not been completed since
14/3/11. It is understood that the kitchen has been closed on several
occasions, however if foods are being stored in the fridge's and freezers
then you should ensure that the temperatures of these units are checked
and records kept.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in 2 months to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

A copy of this letter is also being sent to:

Mr Graham Priest

Property Manager

Enterprise Inns Plc

3 Monkspath Hall Road

Solihull

West Midlands

B90 4SJ

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr Gwyn & Mrs Helen Lloyd CV9 1DE

Whitacre Garden Centre Ltd

Tamworth Road Switchboard : (01827) 715341

Nether Whitacre Fax :

Birmingham E Mail :
[email address]
B46 2DP
Website : www.northwarks.gov.uk

This matter is being dealt with by

Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012130

Date : 27 April 2011

Dear Sir & Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Cafe Camellia, Whitacre Garden Centre, Tamworth Road, Nether Whitacre,
Birmingham, B4

I refer to my inspection of the above premises on 27 April 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1*. Replace the damaged ceiling panel in the kitchen by the swing door.

2*. Thoroughly clean the wall around the wash basin.

3*. Thoroughly clean the bin stand. Remove all rust from the under side
of the lid and around the hinge and paint using a hard gloss paint.
Alternatively provide a new bin.

4*. Clean the wall around the sink unit and the dishwasher, paying
particular attention at low level at the backs of the units. It is
understood that this area was only decorated 2 weeks ago however it may
require decorating again if it cannot be effectively cleaned. You may
therefore benefit form providing a more hard wearing and easily cleanable
surface in this area such as tiles or plastic cladding.

5*. Fill the holes in the small area of plastic cladding at the rear of
the sink unit to provide a smooth cleanable surface.

6*. Replace the scored chopping boards.

7*. Ensure that grease filters are in place at all times when the kitchen
is operational. You should ensure that you have sufficient spare filters
so that when filters are being cleaned spare ones are available to have in
place.

8. The fly screens to the back door do not fit effectively with a large
gap at the bottom. You should ensure that any fly screen that you have
effectively covers the whole door area. You may benefit from providing an
actual fly screen door to this area.

Management/Control Procedures

9*. You written food safety system should be kept in the kitchen and
available for inspection at all times. It should also be reviewed
annually or when any changes in your procedures occur. At the time of the
inspection your written food safety system was not available for
inspection. You should review your written systems to ensure they are all
still correct and ensure it is available at all times.

10*. At the time of the inspection no antibacterial surface cleaner was
available. You should provide an antibacterial cleaner to use on food
contact surfaces after they have been thoroughly cleaned and rinsed in
order to kill any bacteria that may still be present after cleaning.

On checking our Premises Registration Forms it appears we do not have an
up to date registration form for your food business. Please therefore
complete and return the enclosed form in the envelope provided. Although
the Garden Centre was not inspected on this occasion could you please also
complete the enclosed registration form for the Garden Centre as well and
return in the envelope provided.

As discussed at the time of the inspection you should contact IC Oils on
01827 52889/07967 712755 who collect waste oil from premises free of
charge.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 2 months to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mrs Debbie Hunt CV9 1DE

The Plough

The Green Switchboard : (01827) 715341

Shustoke Fax :

B46 2AN E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Julia Rowbottom

Direct Dial : 01827 719359

Your ref :

Our ref : 012242

Date : 5 July 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Plough, The Green, Shustoke, Warwickshire, B46 2AN

I refer to my inspection of the above premises on 5 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1*. As discussed you should provide a physical barrier between the
shelves in the walk in chiller to ensure that the raw meats are kept
totally separate from any ready to eat foods to prevent any cross
contamination.

2*. Ensure that all foods that you freeze are labelled and dated with a
date of freezing. At the time of the inspection there were several
containers of lasagne and meat pies in the walk in freezer that had no
label or date on them.

Structural Requirements

3*. Repair the crack on the top of freezer 1 in the kitchen and also the
freezer in the cellar to provide smooth cleanable surfaces that can be
easily cleaned and disinfected.

4*. Replace any badly scored chopping boards that can no longer be
effectively cleaned and disinfected.

5*. The shelf above the Bain Marie was damaged on the edges, if the edges
cannot be effectively repaired or covered to provide smooth impervious
surfaces then you should replace the whole shelf.

6*. Thoroughly clean the grouting to the wall tiles around the wash basin
and at the rear of the cooking range and maintain in a clean condition.

7*. Clean and redecorate the wooden frame in the doorway between the
kitchen and the rear room using a hard gloss non toxic paint.

8*. Repair the damaged floor in the cellar.

9*. Several of the shelves throughout the bar servery were damaged
particularly on the edges. Replace any damaged edge strips to provide
smooth and cleanable surfaces. If the edge strips cannot be effectively
covered or repaired then you may have to replace the damaged shelves.

Management/Control Procedures

10*. Complete the few sections that had been missed in your safer food
better business pack to ensure that the whole system is complete and
continue to use it as effectively as it is at the moment.

I trust that these matters will receive your earliest attention. A
further inspection will be carried out in 2 months to ensure that all
works have been completed.

Please complete and return the Health and Safety questionnaire that was
left at the time of the inspection.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Julia Rowbottom

Food Safety Officer

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Miss Sandra Russell
CV9 1DE
Warwickshire County
Caterers

P O Box 5 Switchboard : (01827) 715341

Shire Hall Fax : 0870 4001858

Warwick E Mail :
[email address]
CV34 4RS
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012005

Date : 7 February 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Nathaniel Newton School, Victoria Road, Hartshill, Warwickshire, CV10 0LS

I refer to my inspection of the above premises on 7 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

Pantry

1* The fly screen and window frame was dirty, clean and maintain in a
clean condition.

2* There has been a leak above the pantry as a result there is flaking
paint, repair and redecorate the ceiling.

3* There was a broken plastic seal on the corner of the lid and around the
edge on the chest freezer, repair or replace the defective strip as this
presents a risk of contamination of the food. Equipment which comes into
contact with food must be in good order and repair so as to minimise any
risk of contamination of the food.

4 There was a build up of ice around the lock on the outside of the chest
freezer. I recommend this is checked, as the problems with the broken lid
and rim are possibly contributing to this problem.

5* The air vent under the bench is dusty, clean and maintain in a clean
condition.

6* Repair and redecorate the damaged architrave around the door to the
pantry. and the door leading to outside.

Kitchen

6* The shelving under the sink is rusty repair and redecorate to leave in
a smooth cleanable condition.

I have enclosed a blue card, when the works have been completed would you
return in the envelope provided, it is envisaged this will take no longer
than 2 months.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Ms Sharon Patrick

Technical officer

Environmental Health

A copy of this letter is also being sent to:

Mrs P Griffin Headteacher

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Sutha Visakarajah
CV9 1DE
Dordon Service Station

Watling Street
Switchboard : (01827) 715341
Dordon, Tamworth
Fax : 0870 4001858
Staffordshire
E Mail : [email address]
B78 1SU
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012012

Date : 7 February 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Dordon Filling Station, Watling Street, Dordon, Tamworth, Staffordshire,
B78 1SU

I refer to my inspection of the above premises on 7 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1* The food in the fridge containing the sandwiches was reading
temperatures ranging from 10^0 C to 13^0 C, these foods are likely to
support the growth of food poisoning bacteria or the formation of toxins
and must not be stored above 8^0C. You must either adjust or service the
refrigerator. If the refrigerator is not able to hold high risk foods at
or below 8^0C, it must be replaced.

Structural Requirements

1*The staff WC compartment was in a dirty condition. Thoroughly clean the
paintwork, floor and wall surfaces and hand touch points such as light
switches, and maintain in a clean condition.

2* Repair/replace the broken tiles in the WC compartment and leave in a
cleanable condition.

3* The floor covering in the shop area and storage and toilet area was
damaged. Renew or repair the floor covering and leave in a sound easy to
clean condition.

I trust that these matters will receive your earliest attention,
particularly the matters relating to cleanliness and food safety. A
further inspection will be carried out in 4 weeks to ensure that all works
have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Ms Sharon Patrick

Technical Officer

A copy of this letter is also being sent to:

Mr S Majithia

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mr Christopher Harper
CV9 1DE
Boot Inn

Watling Street
Switchboard : (01827) 715341
Grendon, Atherstone
Fax : 0870 4001858
Warwickshire
E Mail : [email address]
CV9 2PG
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mr Stephen Whiles

Direct Dial : 01827 719326

Your ref :

Our ref : 012031

Date : 25 February 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Boot Inn, Watling Street, Grendon, Atherstone, Warwickshire, CV9 2PG

I refer to my inspection of the above premises on 25 February 2011 which
was undertaken to assess compliance with the above statutory provisions
and associated regulations. On inspection certain legal requirements were
not being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. * The probe thermometer requires cleaning. You should keep a record of
the calibration checks that you carry out in the diary pages of `Safer
Food Better Business'. You should also obtain some fresh probe wipes
as those you currently have are dried out.
2. * You must maintain a supply of paper towels to the wash hand basin in
the kitchen.
3. * There was unwrapped food in the freezers. All food should be stored
in suitable packaging or containers to avoid the risk of cross
contamination.
4. * The freezers should be defrosted and thoroughly cleaned.

Structural Requirements

5. * Thoroughly clean and sanitise the interior of the ice machines.
6. * Thoroughly clean the kitchen as there is a build up of grease in
certain areas.
7. * Redecorate the areas of peeling paint to the walls of the kitchen.

Contd/

Management/Control Procedures

8. The diary section of `Safer Food Better Business' had run out and
therefore no records relating to food safety checks were being kept.
You must obtain a further supply of diary sheets and re-commence
keeping appropriate records. I left details with you of how to obtain
further diary sheets.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in one month to ensure that all
works have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Stephen Whiles

Environmental Health Manager

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr Colin Gardner CV9 1DE

26 Julius Drive

Coleshill Switchboard : (01827) 715341

Birmingham Fax : 0870 4001858

B46 1HL E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012081

Date :29/3/2011

Dear Mr Gardner,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Health and Safety at Work etc. Act 1974

Old Saltleians Rugby Club, Sports Ground, Watton Lane, Water Orton,
Warwickshire, B46 1PH

I refer to my inspection of the above premises on 25 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1* Repair the door seal on the upright freezer in the kitchen.

2* The floor behind the bar was dirty and the area behind the stable door
at the bar entrance was cluttered. Thoroughly clean the floor and maintain
in a clean condition.

3* The chillers were dusty and sticky from spillages clean and maintain in
a clean condition.

4* Clean the spillages in the fridges behind the bar.

5* There was no dedicated hand wash basin behind the bar I recommend that
one of the sinks behind the bar is used for hand washing only and a supply
of anti bacterial soap and hygienic means for hand drying are provided.

6* Thoroughly clean and redecorate the walls behind the pipe work in the
men's toilet cubicles.

7* The plaster on the dividing wall in the ladies toilet is damaged, renew
or repair the wall covering and maintain in a clean condition.

8* The skirting board in the ladies toilet is damaged repair and
redecorate.

9* The ice making machine was dirty. It should be switched off, emptied
then thoroughly cleaned and disinfected, paying particular attention to
door seals to avoid the risk of contamination.

Management/Control Procedures

10* As discussed whilst reviewing the Safer Food Better Business Folder if
became clear that it was not being used effectively. The diary sheets were
completed for the 26 and 27 March and the inspection was carried out on
the 25^th! Temperature checks, fridge, freezer and cooking can be recorded
on your daily diary sheets. I have sent separate sheets as promised to Mrs
Lee which you may find more useful along with food safety information. The
important thing is that your food safety management system is written
works effectively and you have records of your checks.

Whilst this was not a health and safety inspection it was noted that the
floor at the main entrance was damaged repair or replace as this presents
a significant trip hazard.

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. A
further inspection will be carried out in 6 weeks to ensure that all works
have been completed.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Ms Sharon Patrick

Technical Officer

A copy of this letter is also being sent to:

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Mrs Mandy Radbourne
CV9 1DE
Cuckoos Rest

Long Street
Switchboard : (01827) 715341
Dordon, Tamworth
Fax : 0870 4001858
Staffordshire
E Mail : [email address]
B78 1QE
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012042

Date : 11 March 2011

Dear Mrs Radbourne,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

The Cuckoo's Rest, The Cuckoos Rest, Whitehouse Road, Dordon, Tamworth,
Staffs, B78 1QE

I refer to my inspection of the above premises on 11 March 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Structural Requirements

1* The outside storage shed needs further proofing to prevent entry by
pests you mentioned at the time of the inspection that this work is
planned, this must be made a priority, along with the pest proofing of the
external door adjacent to the men's toilets, any gaps or holes must be
filled or covered with a solid durable material to prevent pest entry.

2* There was no soap at the wash hand basin the anti bacterial hand gels
are not a replacement for hand washing. Provide a supply of antibacterial
soap. I would also advise fitting a paper towel dispenser next to the
sink.

3 As discussed during the visit it is recommended that fly screens are
provided for the external door which may be used for ventilation at times
when high risk open food is being handled. If a fly screen is fitted they
should be easily removable for cleaning.

4* There were no refuse containers in the kitchen a plastic bag was being
used on the floor in the corner of the kitchen. Provide and maintain a
suitable refuse container.

Management/Control Procedures

1* Revisit the sections in the Safer Food Better Business Folder which had
not been completed, these were discussed with Liam at the time of the
inspection. As the business grows and the menu expands then the food
safety management system must be reviewed to see if anything has changed
which might need your control measures to change. Regular auditing or
checks by management will help identify problems quickly.

A further inspection will be carried out in six months time, however as
discussed at the time of the inspection all of the issues mentioned will
be addressed shortly.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours sincerely

Ms Sharon Patrick

Technical Officer

Environmental Health

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire

Mr Tony Duley CV9 1DE

28 Whitehouse Road

Dordon Switchboard : (01827) 715341

Tamworth Fax : 0870 4001858

B78 1QF E Mail : [email address]

Website : www.northwarks.gov.uk

This matter is being dealt with by

: Mr Stephen Whiles

Direct Dial : 01827 719326

Your ref :

Our ref : 012244

Date : 6 July 2011

Dear Sir,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Londis, 26-28 Whitehouse Road, Dordon, Tamworth, Staffordshire, B78 1QF

I refer to my inspection of the above premises on 6 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. *You should keep a record of the checks that you are carrying out on
the chillers and also carry out checks on the temperature of the
freezers and record these checks also. Chillers should be maintained
at a temperature below 8c (5c is recommended) and freezers colder than
minus 18c. You will need to obtain thermometers for the freezers, but
these are inexpensive and readily available from cash and carrys or
supermarkets.
2. *Maintain a supply of soap and clean towels to the wash hand basin. I
recommend that disposable paper towels are used instead of fabric
towels.

Structural Requirements

3. *Decorate the areas of bare plaster in the toilet to leave with a
smooth impervious finish that is easy to clean and where necessary
disinfect.
4. *Thoroughly clean the wash hand basin in the toilet and maintain in a
clean condition.

Contd/

Management/Control Procedures

5. No items identified.

I trust that these matters will receive your earliest attention. When the
works have been completed, please complete and return the enclosed blue
card. The card should be returned within one month.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Stephen Whiles

Environmental Health Manager

show quoted sections

Whiles, Stephen, North Warwickshire Borough Council

Steve Maxey BA (Hons) Dip LG Solicitor

Assistant Chief Executive

and Solicitor to the Council

The Council House

South Street

Atherstone

Warwickshire
Ms Hayley Ford
CV9 1DE
Orchard Blythe

3 Wingfield Road
Switchboard : (01827) 715341
Coleshill
Fax : 0870 4001858
Birmingham
E Mail : [email address]
B46 3LL
Website : www.northwarks.gov.uk

This matter is being dealt with by

: Ms Sharon Patrick

Direct Dial : 01827 719292

Your ref :

Our ref : 012276

Date : 14 July 2011

Dear Madam,

The Food Hygiene (England) Regulations 2006

Regulation (EC) No 852/2004 on the Hygiene of Food Stuffs

Orchard Blythe, 3 Wingfield Road, Coleshill, Warwickshire, B46 3LL

I refer to my inspection of the above premises on 14 July 2011 which was
undertaken to assess compliance with the above statutory provisions and
associated regulations. On inspection certain legal requirements were not
being complied with and these are identified with an asterisk. Those
items not marked are recommendations of good practice. Please note the
items in this letter only relate to what was seen on inspection on this
occasion.

Enclosed with this letter is information regarding the National Food
Hygiene Rating Scheme. This tells you what score you have achieved under
the Scheme. The items marked with an asterisk are the priority matters
that you need to address in order to improve your score under the scheme.

Food Hygiene and Safety Procedures

1. Ensure that staff know that raw meat chicken, mince etc. should not be
washed as it is easy to contaminate surrounding surfaces with food
poisoning organisms.

Management/Control Procedures

2* I am pleased to note that you have carried out your food safety
management procedure and controls are in place. To ensure the food safety
management procedure (HACCP) takes account of any changes, you should
review it periodically. At the time of the inspection the HACCP folder was
out of date, since my inspection I have liaised with Vicki Shaw who has
confirmed that you will now be moving over to Safer Food Better Business.

In the meantime if you require any help or further information, please do
not hesitate to contact me on the above telephone number.

Yours faithfully

Ms Sharon Patrick

Food Safety Officer

A copy of this letter is also being sent to:

Vicki Shaw

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