Food safety inspection reports for Coleshill

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 partially successful.

Dear North Warwickshire Borough Council,

Please could you provide the latest food hygiene Inspection
Reports for food premises in Coleshill. These
should be the detailed reports as provided to the food premises.

It would be greatly appreciated if these reports could be sent to
me in an electronic format.

Yours faithfully,

Stuart Harrsion

Whiles, Stephen, North Warwickshire Borough Council

This failed the first time.

 

Stephen Whiles

Environmental Health Manager

North Warwickshire Borough Council

South Street

Atherstone

Warwickshire   CV9 1DE

Tel 01827 719326

Fax 01827 719399

[1]www.northwarks.gov.uk

 

--------------------------------------------------------------------------

From: Whiles, Stephen
Sent: 09 October 2012 13:55
To: 'mailto:[FOI #131756 email]'
Subject: Freedom of information request

 

Dear Sir

 

Further to your request of 2^nd October 2012 for sight of the reports of
all food inspections in Coleshill, these will be sent to you as a series
of emails immediately following this one as for technical reasons I am
unable to send them all in one email.

 

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 01827 719399

[2]www.northwarks.gov.uk

 

 

References

Visible links
1. http://www.northwarks.gov.uk/
2. http://www.northwarks.gov.uk/

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 A Miah Switchboard   : (01827) 715341

  Fax                : 01827 719399

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           : 012580

 
  Date              : 10 January 2012

            

 

Dear Mr Miah

 

The Food Hygiene (England) Regulations 2006

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

Ash's Fusion, 10 Birmingham Road, Coleshill, Birmingham, B46 1AA

 

I refer to my inspection of the above premises on 10 January 2012 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 chef and other kitchen assistants were not wearing protective
over clothing.  You stated that chefs clothing was away being
laundered.  You must provide enough clothing so that there is always a
set available to be worn by kitchen staff.

 

 2. *There was no means of drying hands at the wash hand basin.  Provide a
hygienic means of hand drying.  You should provide paper towels in a
dispenser above the hand wash basin.

 

 3. *Chef informed me that he had and used a probe thermometer but could
not find it.  You are advised to use a probe thermometer to ensure
that high risk foods such as meat and cooked to a core temperature of
75^0 Centigrade or more.  You should also used probe wipes of food
grade quality to clean the probe.  Enclosed is a booklet for a company
that sell probe thermometers and probe wipes.  Other companies also
sell these products.

 

Cont/d.

 

 

- 2 -

 

 4. *You informed me that raw meat was being prepared on a table above
open stored salad and vegetable.  You were instructed to store salad
and vegetables away from the risk of cross contamination from raw
meat.

 

 5. *There was a packet of filler on the preparation table.  All DIY items
and cleaning products must be stored away from food.

 

 6. *There was a food processor which had not been washed and dried
properly after use.  Ensure all items that come into contact with food
are washed and dried thoroughly.  Equipment that is not clean and
contains moisture is an ideal breeding ground for bacteria and poses a
risk of cross contamination.

 

 7. *Poppadums were being stored in a cardboard box.  Provide plastic
storage containers with a lid.  These can be lined with kitchen roll
to soak up the grease.  They should be thoroughly cleaned on a regular
basis.

 

 8. *There were open packets dried foods on the shelves.  Provide suitable
lidded containers for opened packets of dried food.

 

 9. *There was a plastic container and ice scoop stored with the ice in
the machine.  The scoop should not be stored in the machine to avoid
the risk of any cross contamination from dirty hands.  There must ever
only be ice stored in the ice machine.

 

10. *There were runners at the edge of the sink unit which contained food
debris and grease.  Thoroughly clean and maintain in a clean
condition.

 

11. *There were bare wooden shelves in the kitchen with very rough edges. 
Smooth the rough edges and paint the shelves using a hard, gloss
non-toxic paint.

 

12. *There were sauces being stored on shelves in the kitchen at an
ambient temperature.  The manufacturers instructions state that once
opened they must be stored under refrigeration and they must be
consumed within, for example, 4 weeks.   We discussed the need to
label such items with a day of opening and a date to be used by. 
Always check the labels on these items and follow the manufacturers
instructions.

 

13. *We discussed labelling food in the fridges with a use by date so that
stock can be rotated and food discarded when it is no longer safe to
eat.  Enclosed are examples of such labels.

 

Structural Requirements

 

14. *There was only washing up liquid on site at the time of the
inspection.  You stated that your other cleaning products, Deepio for
the floor, and an antibacterial surface cleanser were being delivered
later.  You must manage supplies more adequately to ensure you do not
run out.

 

15. It is essential to use the correct cleaning materials:

 

o Detergent or degreasers are required to clean items or areas which
are greasy or oily.  These materials do not kill bacteria.

 

o Disinfectants should be used on surfaces which come into contact with
food or hands and must be of ‘food safe’ type.  They kill bacteria
but do not have cleaning properties.  It is important to clean items
or areas with detergent before using
disinfectants.                                                                     
Cont/d.

- 3 -

 

o Sanitisers are chemicals which have detergent and disinfectant
properties.  When used in food preparations areas they must be a
‘food safe’ variety.

 

16. *The kitchen cloths were filthy.  You stated that there were no clean
ones until the fresh laundry was delivered.  You must provide a
sufficient number of cloths so that there are clean ones available
everyday.  You are reminded that cleaning cloths when dirty provide a
good environment in which bacteria can survive and grow and spread
bacteria around the kitchen causing cross contamination.  Separate
cleaning cloths should be used for raw food areas and area where ready
to eat foods are prepared.

 

17. *The Altro/concrete floor covering, walls and ceiling in the raw meat
preparation area were in poor repair and dirty.  Renew/repair the
defective floor, walls and ceiling and leave in a smooth, sound and
easy to clean condition.

 

18. *More attention must be given to the regular and thorough cleaning of
handles, control, taps and switches throughout as these are parts
which food workers hand are frequently touching and reduces the risk
of any cross contamination.

 

19. *The floor in the kitchen under equipment and units was dirty and
greasy and there were broken egg shells and onion skins.  Thoroughly
clean the floor paying particular attention to underneath equipment
and maintain in a clean condition at all times.

 

20. *The ice machine was dirty.  Thoroughly clean inside and disinfect the
machine and maintain in a clean condition at all times. 

 

21. *The door seal to the ice machine was split.  Replace the door seal
and maintain in a clean condition at all times to avoid the risk of
contamination.

 

22. *The service fridge in the kitchen had broken down.  Repair the
fridge, thoroughly clean the dirty door seals and maintain in a clean
condition at all times.

 

23. Remove any unwanted or unused items as they hinder the cleaning
process.

 

Management/Control Procedures

 

24. *A ‘Food Safety Management System’ is a requirement for every food
business to ensure food is being dealt with safely.  When an inspector
from this office visits they will expect to see documentation showing
details of what you do and what record you keep to make sure food you
store, prepare and cook is safe to eat.  In order to comply I suggest
that you follow the guidance issued by the Food Standards Agency –
‘Safer Food Better Business’.  As discussed a Safer Food Better
Business folder will be provided for you.  It must be fully completed
and the diary sheets completed daily.  It MUST be left at the premises
and be available for inspection at all times.  When the diary sheets
run out you should ring the Food Standards Agency for replacements. 
The telephone number can be found in the folder.

 

25. *As part of your Food Safety Management daily temperature checks must
be carried out on the fridges and freezers to ensure they are working
correctly.  The temperature of the fridge must be below 8^0Centigrade
and ideally between 2^0C and 5^0C to allow for any fluctuation in
temperature when the door is being opened and closed.  The freezer
temperature must be MINUS 18^0C or colder  -19^0C, -20^0C etc.  These
temperature should be checked on a daily basis and recorded in your
‘Safer Food Better Business’ folder in the daily diary section. 
Details of my digital thermometer you expressed an interest in are in
the enclosed booklet.

 

Cont/d.

- 4 -

 

26. *It was apparent from my inspection that the level of food hygiene
awareness amongst your staff was inadequate.  You must ensure that all
food handlers engaged in your food business are supervised, instructed
and trained in food hygiene matters. Those engaged in handling food
must be trained to level 2.   Enclosed as requested is a list of food
hygiene trainers.  The Chartered Institute of Environmental Health can
provide details of trainers who run courses in languages other than
English should you require one.  Telephone No 020 7827 5850.

 

27. *As discussed waste cooking oil must not be poured down drains or
sewers because this inevitably leads to blockages and odour or vermin
problems and may also pollute watercourses leading to problems for
wildlife.  Nor should it be disposed of with the rest of the catering
or kitchen waste because it may cause spillages leading to odour or
pollution problems or waste contractors may refuse to remove it. 
Enclosed as request are a list of waste oil removal contractors.

 

28. Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider
as your business handles both raw food and ready to eat food. It is
important that you have the necessary control measures in place at all
times.

 

Health and Safety Requirements

 

29. Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

I trust that these matters will receive your earliest attention,
particularly the matter relating to cleanliness and food safety. 
Standards in the areas the customers see are good but sadly let down in
the areas they do not see.  A further inspection will be carried out in 4
weeks’ time to ensure the Food Safety Management System has been fully
completed and then again at 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 sincerely

 

 

 

 

Jo Phipps

Senior Environmental Health Officer

 

A copy of this letter is also being sent to:

Calco Midlands Ltd.

23 Sedgmere Road

Yardley

Birmingham

B26 2AX

 

 

 

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 Dan Langdon
CV9 1DE
The Bell Inn
 
12 Birmingham Road
Switchboard   : (01827) 715341
Coleshill
Fax                : 01827 719399
Birmingham
E Mail            : [email address]
B46 1AA
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     :Julia Rowbottom

  Direct Dial      : 01827 719359

Your ref          :

Our ref           : 013110

 
  Date              : 5 September 2012

            

 

Dear Sir,

 

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 Bell Inn, 12 Birmingham Road, Coleshill, Birmingham, B46 1AA

 

I refer to my inspection of the above premises on 5 September 2012 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 manufacturers’ storage and usage instructions on food
products are followed at all times.  All staff should be instructed to
read the label on each individual product and ensure that the instructions
specific to that product are followed and the food date labelled
appropriately.

 

2*.  Several containers of opened sauces were noted on the shelf that
required refrigeration after opening.  Ensure that all opened sauces are
labelled with the date of opening and a use by date and if necessary
refrigerated.

 

3*.  The hot water to the wash basin was too hot to allow persons to keep
their hands under the water long enough to allow effective hand washing. 
You should ensure that water for hand washing is at a suitable temperature
of around 45^0C.

 

Structural Requirements

 

4*.  Replace the badly scored and dirty chopping boards that can no longer
be effectively cleaned.

5*.  Thoroughly clean the grouting to the wall tiles at the rear of the
sink unit and maintain in a clean condition.

 

6*.  Redecorate the walls in the kitchen, particularly by the vent in the
wall at the end of the cooking range and around the doorway into the back
area.

 

7*.  Remove all flaking paint from the walls in the cellar, treat any damp
and mould affected areas and redecorate.

 

8*.  Thoroughly clean around the post mix stand in the small storeroom in
the cellar, in particular in the corner where there were dead ants.

 

9*.  Replace the damaged wash basin in the gents toilet.

 

Management/Control Procedures

 

10.  Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider as
your business handles both raw food and ready to eat food. It is important
that you have the necessary control measures in place at all times.   I
recommend that in addition to considering the guidance in the enclosed E
Coli 0157 fact sheet, you should read the full guidance document in order
to fully understand the necessary controls and the rationale behind them. 
You can find the guidance at:

 [1]http://www.food.gov.uk/multimedia/pdfs/e...

 and the Q & A document at:

 [2]http://www.food.gov.uk/multimedia/pdfs/e...

 

Health and Safety Requirements

 

11*.  Re secure the loose electric socket at the side of the plate warmer.

 

12*.  Replace all missing and broken floor tiles in the public side of the
bar to prevent a trip hazard.

 

13.  Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

I trust that these matters will receive your earliest attention.  It is
understood that a total refurbishment of the premises is due before
Christmas this year.  Please let me know when you have a start date for
the 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 sincerely

 

 

 

 

Julia Rowbottom

Food Safety Officer

 

References

Visible links
1. http://www.food.gov.uk/multimedia/pdfs/e...
2. http://www.food.gov.uk/multimedia/pdfs/e...

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 Gaynor Coles
CV9 1DE
St Andrews
 
37 Blythe Road
Switchboard   : (01827) 715341
Coleshill
Fax                : 01827 719399
Warwickshire
E Mail            : [email address]
B46 1AF
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     : Ms Sharon Patrick

  Direct Dial      : 01827 719292

Your ref          :

Our ref           : 012880

 
  Date              : 15 May 2012

            

 

Dear Madam,

 

The Food Hygiene (England) Regulations 2006

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

Father Hudsons Society, St Andrews, 37 Blythe Road, Coleshill,
Warwickshire, B46 1AF

 

I refer to my inspection of the above premises on 15 May 2012 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 visit a pack of chicken was defrosting in the
refrigerator on the same shelf as the fruit. This may result in cross
contamination. As discussed you have 2 large refrigerators therefore where
possible store ready to eat food items in one fridge and the raw foods in
the other. If this is not possible ensure the foods are stored separately
and ready to eat foods should be stored above raw foods.

 

2* Ensure that you have effective labelling procedures in place to control
how long food is kept. The chicken defrosting in the fridge had no label
on it to indicate when it was removed form the freezer and when it should
be used by. When applying a shelf life ensure manufacturer’s instructions
are always followed.

 

3* There were opened bottles and jars in the refrigerator. Label all
opened sauces on date of opening with a use by date in line with
manufacturer’s instructions.

 

4      As discussed probe thermometers should be checked regularly for
accuracy. To confirm, this is done by using a pure water and ice mixture
this should measure between -1^0C and +1^0C and boiling water which 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.

 

5         Ensure that the cleaning chemicals used are safe to use in food
preparation areas.

 

6         Use single use cloths wherever possible and throw them away
after each task. Always use a new or freshly cleaned cloth to wipe work
surfaces, equipment or utensils that will be used with ready to eat food.

 

Structural Requirements

 

No items noted

 

Management/Control Procedures

 

7* Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider as
your business handles both raw food and ready to eat food. It is important
that you have the necessary control measures in place at all times.

 

8* As discussed it is a legal requirement to have a written food safety
management system, whilst you are keeping records you must also have
written procedures detailing how you manage food safety. I will supply you
with a copy of the Safer Food Better Business pack which is issued by The
Food Standards Agency, on receipt you should;

 

·         Work through the pack a section at a time and complete all the
safe methods that are relevant to your business – when you have done this
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 supplier lists.

·         Complete the daily diary sheets, you can incorporate your record
sheets into the system and tick the opening and closing check boxes on the
diary sheets. Please contact me if you require any clarification on this.

 

9 Enclosed with this letter is a food premises registration form. Would
you complete and     return in the pre-paid envelope provided.

 

Health and Safety Requirements

 

 1. Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

I trust that these matters will receive your earliest attention. I will
re-visit in four weeks time to check the above matters have been
addressed, if in the meantime you hear any more about the move we were
discussing would you contact me?

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

Dear Stephen,

Thanks for these so far. Is there no way they can be sent as Word or PDF attachements though?

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

Ms Susan Harris Warwickshire

Elior UK CV9 1DE

Bovis Homes Ltd  

Bromwich Court Highway Switchboard   : (01827) 715341
Point
Fax                : 01827 719399
Gorsey Lane
E Mail            :
Coleshill [email address]

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

This matter is being dealt with by

                     :Julia Rowbottom

Direct Dial      : 01827 719359
 
Your ref          :

Our ref           : 012498

 
  Date              : 1 December 2011

            

 

Dear Madam,

 

The Food Hygiene (England) Regulations 2006

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

Elior UK, Bovis Homes, Bromwich Court, Highway Point, Coleshill,
Birmingham, B46 1JU

 

I refer to my inspection of the above premises on 29 November 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 complete your food labelling system which you currently have in
place you should ensure that when foods are frozen that they are labelled
with a date of freezing and that when they are taken out to defrost that
they are labelled with the date of defrost.

 

2*.  You should ensure that eggs are used well within their best before
date.  At the time of the inspection some eggs were noted in the fridge
with a best before date of 24 Nov.

 

Structural Requirements

 

3*.  Repair the leaking dishwasher and maintain in good working order at
all times.

 

4*.  Re seal the rear of both sink units where the old sealant is worn and
missing in places, use a suitable waterproof mastic.

 

5*.  Clean the door runners to the hot cupboard and maintain in a clean
condition at all times.

 

Management/Control Procedures

 

6*.  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.

 

Health and Safety Requirements

 

7.             Replace the damaged plug to the fan unit.

 

8.             Please complete the enclosed self audit questionnaire and
return in the envelope provided within 14 days.

 

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 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 Neville Copp

Elior UK

The Courtyard

Catherine Street

Macclesfield

Cheshire

SK1 6ET

 

Mr Andy Bloxham

Bovis Homes Ltd

Bromwich Court

Highway Point

Gorsey Lane

Coleshill

B46 1JU

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 Cengiz Koc & Ms Nicola
Woodford CV9 1DE

L’Maiz  

3 Church Hill Switchboard   : (01827) 715341

Coleshill Fax                : 01827 719399

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

This matter is being dealt with by

                     :Julia Rowbottom

  Direct Dial      : 01827 719359

Your ref          :

Our ref           : 012966

 
  Date              : 26 June 2012

            

 

 

Dear Sir & Madam,

 

 

The Food Hygiene (England) Regulations 2006

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

L'maiz, 3 Church Hill, Coleshill, Warwickshire, B46 3AD

 

 

I refer to my inspection of the above premises on 22 June 2012 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.  Fresh shell eggs were being kept at room temperature.  You should
ensure that eggs are stored in a cool dry place, ideally the fridge.

 

Structural Requirements

 

2*.  Ensure that there is always an adequate supply of hot running water
to the wash basin in the toilet.  At the time of the inspection the heater
had not been switched on, this should form part of your opening checks in
your safer food better business pack.

 

3*.  Provide a suitable disinfectant to use on surfaces that come into
contact with food or hands.  As disinfectants do not have cleaning
properties it is still important for you to clean items or areas with a
suitable detergent prior to using the disinfectant.

 

 

 

Management/Control Procedures

 

4*.  Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider as
your business handles both raw food and ready to eat food. It is important
that you have the necessary control measures in place at all times.

 

Health and Safety Requirements

 

5.  Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

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, or alternatively
contact me via the email address above to confirm that all matters have
been addressed.

 

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.

 

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

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 Yvette Lesley Field  

2 Colemeadow Road Switchboard   : (01827) 715341

Coleshill Fax                : 0870 4001858

B46 1BT 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           : 012386

 
  Date              : 28 September 2011

            

 

Dear Madam,

 

The Food Hygiene (England) Regulations 2006

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

J & F Buffets, 2 Colemeadow Road, Coleshill, Warwickshire, B46 1BT

 

I refer to my inspection of the above premises on 23 September 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 pack of ham which was past its use by date. You must check
your stock daily and must dispose of any out of date food, This is one of
the the opening and closing checks which must be recorded on your daily
diary sheets.

 

2* Ensure that anti bacterial soap is used for hand washing. As discussed
the hand gels are not a substitute for hand washing with soap and water.

 

3 Make sure that the probe is clean and disinfected before use. There are
probe wipes on the market however you can also buy antibacterial wipes, if
you choose this option ensure they are safe to use with food.

 

Structural Requirements

 

4* Repair the ceiling in the garage

 

Management/Control Procedures

 

5* As discussed ensure that the daily diary sheets are fully completed on
the days you are preparing food. You can also record your fridge, freezer
and cooking temperatures in this section.

 

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

 

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 Mark Ratigan Warwickshire

Headteacher CV9 1DE

Coleshill School  

Coventry Road Switchboard   : (01827) 715341

Coleshill Fax                : 01827 719399

Birmingham E Mail            : [email address]

B46 3EX Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     :Julia Rowbottom

Direct Dial      : 01827 719359
 
Your ref          :

Our ref           : 012989

 
  Date              : 4 July 2012

            

 

Dear Sir,

 

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 4 July 2012 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 ensure that all chilled foods are maintained at a
temperature of 5^0C (legal maximum 8^0C).  It was noted that the sandwich
fillings that were in the display chillers had temperatures ranging
between 8^0C and 12^0C.  Whilst it is not good practice to keep foods
above 8^0C I would confirm that high-risk foods intended to be served cold
can be kept for service or on display for sale for up to 4 hours above
8^0C.  After 4 hours the food must be refrigerated until it is sold,
served or thrown away.  The food must not be displayed again at room
temperature.  It is understood that these products are only in the
chillers during Service from approximately 11am – 1pm and are then thrown.

 

Structural Requirements

 

2*.  Thoroughly clean the floor in the cleaning cupboard.

 

3*.  Replace all worn and dirty brooms and mops and maintain them in good
clean condition.

 

4*.  Thoroughly clean the gap between the metal wall covering and the
floor and seal to prevent accumulations of dirt and debris.

 

5*.  Replace the missing screws to the metal wall cladding at the end of
the sink where the join has come apart.

 

6*.  Clean the vent in the window, remove all cobwebs from the small
canopy and maintain in a clean condition at all times.

 

7*.  Clean the dusty ceiling vents and ceiling panels surrounding them and
maintain in a clean condition.

 

8*.  Clean the door runners to both the storage unit in the kitchen under
the microwave and in the servery by the fridge.

 

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

 

10*.  Clean the wall cladding at low level at the back of the sink unit by
the dishwasher, clean the ledge where debris has accumulated and maintain
this area in a clean condition at all times.

 

11*.  Replace all broken and damaged wall tiles throughout the kitchen and
servery, notable in the kitchen by the door into the servery and at the
far end of the servery.

 

12*.  Replace the damaged ceiling panel in the servery.

 

13*.  Redecorate the floor in the dry store where the paint is worn and is
missing in areas.

 

14*.  Clean the ceiling panels to the skylight in the dry store remove all
debris and maintain in a clean condition.

 

15*.  Replace all badly scored chopping boards that can no longer be
effectively cleaned.

 

Management/Control Procedures

 

16*.  It is understood that a Company called ABM Catering are taking over
the Catering Contract at the school as from September.  You must ensure
that you have a fully written food safety system in place with appropriate
records.  If the new company do not provide this for you then please
contact me on the above telephone number to discuss the different options.

 

17*.  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

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 William Spencer CV9 1DE

8 Coventry Road  

Coleshill Switchboard   : (01827) 715341

Birmingham Fax                : 0870 4001858

B46 3BE 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           : 012394

 
  Date              : 21 September 2011

            

 

Dear Mr Spencer,

 

The Food Hygiene (England) Regulations 2006

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

A Spencer and Son, 8 Coventry Road, Coleshill, Birmingham, B46 3BE

 

I refer to my inspection of the above premises on 21 September 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 pleasing to note that you are carrying out hand washing
procedures at relevant times during service.  However, you were
advised to use liquid antibacterial soap at the wash hand basins.

 

 2. You stated that to eliminate the risk of cross contamination between
raw and cooked meats you no longer sell open cooked meat in the shop. 
Cheese, pies and black pudding are still being sold and to handle
these you wash your hands and use a new clean bag on your hand.

 

 3. Following the inspection, I recommend that you put the ready to eat
foods that are packaged next to the Perspex divider and the open foods
– pies, black pudding and cheese at the far end of the display
chiller.  This will keep the raw and the open ready to eat foods as
far away from each other as possible.

 

 4. We discussed the need to cover broccoli and mushrooms in the chiller
as these items can be eaten raw.  You were aware they needed to be
kept separate from the raw meat.

Cont/d.

 

- 2 -

 

Structural Requirements

 

 5. *Thoroughly clean the waste bin including the lid and maintain in a
clean condition.  You were advised to remove the lid as the debris
that accumulates on the lid during the day contaminates the hands when
waste is put into the bin.  The waste bag should be removed everyday
and disposed of correctly.  You should either provide a waste contract
or take the waste home.  Either way your waste material should not be
placed in the bin on the street outside the shop.

 

 6. You were reminded that tubes in the insectocuter should be changed
annually, ideally in May time when insect activity starts.

 

 7. The insect collection tray in the insectocuter was full of dead flies
and wasps.  You should ensure this is regularly emptied and cleaned.

 

 8. You stated that the shop, sausage preparation area and WC will be
cleaned and painted shortly with a view to selling the business. 
Decluttering will make this task much easier.  Once this has been
carried it must be maintained in a clean condition at all times.

 

Management/Control Procedures

 

 9. *Daily entries in the diary section of your ‘safer food better
business’ folder had ceased when the diary sheets ran out.  You must
ensure that you request a further set of diary sheets from the Food
Standards Agency (FSA) before you actually run out.  A sticker with
details of the telephone number for the FSA was given to you at the
time of the visit.  It is a legal requirement that you keep this up to
date. This folders forms part of your ‘due diligence defence’ should
anything go wrong.    Your daily checks and records must include any
delivery temperatures, and fridge and freezer temperatures.   Records
of the daily checks are in addition to the HACCP system you already
have. Written Food Safety Management contributes to a third of the
score under the National Food Hygiene Rating Scheme.

 

Please find enclosed for your information the DVD supplied by the Food
Standards Agency on E.coli 0157 ‘A butchers’ guide to staying safe’.

 

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

 

 

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                : 01827 719399
Birmingham
E Mail            : [email address]
B46 3EU
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     :Julia Rowbottom

  Direct Dial      : 01827 719359

Your ref          :

Our ref           : 012600

 
  Date              : 12 January 2012

            

Dear Sir,

 

The Food Hygiene (England) Regulations 2006

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

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

 

I refer to my inspection of the above premises on 11 January 2012 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 frozen foods are maintained at a temperature of minus
18^0 centigrade or colder.  At the time of the inspection the temperature
in the small frost tech freezer was reading minus 12^0 C, the lining was
also damaged at the bottom and should be repaired.

 

The temperature in the double fronted freezer was also only reading minus
10^0 C , however it is understood that staff had just had the doors open. 
However, you must ensure that this unit can consistently maintain a
temperature of minus 18^0 C otherwise it should be repaired or replaced.

 

2*.  All high risk chilled foods must be maintained at 8^0 centigrade or
colder – preferably 5^0 C, at the time of the inspection a full container
of coleslaw was noted at 11^0 C in the salad display and upon discussion
it was noted that it had been there all night.  Chilled foods can only be
kept out of temperature control for a maximum of 4 hours and must then be
kept at below 8^0 C until sold or disposed of.  You must ensure that this
unit is included on your daily temperature monitoring sheet.

 

 

3*.  A container of opened Mint Sauce was noted on the shelf when it
stated on the label refrigerate after opening.  Ensure that all
manufacturers’ storage instructions are followed at all times.

 

Structural Requirements

 

4*.  Thoroughly clean the vents to the grilles in the high level pipe work
and maintain in a clean condition.

 

5*.  Clean the bottom shelf in the Blizzard freezer where crumbs have
accumulated.

 

6*.  Thoroughly clean the ledge at the rear of the single cooker and at
the rear of the cooking range and maintain in a clean condition.

 

7*.  Thoroughly clean the floor at the edges throughout the kitchen and re
seal the edges to enable effective cleaning to take place. 

 

8*.  Repair or replace the area of damaged floor covering under the table
adjacent to the single cooker.

 

9*.  Thoroughly clean the grease filters and extraction canopy and
maintain in a clean condition.

 

10*.  Clean the greasy menu board.

 

11*.  Clean the greasy pipe work at the end of the cooking range by the
door into the wash up area.

 

12*.  Clean and redecorate the window frames at the rear of the sink unit
in the wash up area.

 

13*.  Thoroughly clean the doors to the double fronted freezer by the walk
in chiller, remove all rust, treat and redecorate using a suitable hard
gloss paint.

 

14*.  Repair the damaged area of flooring in the entrance to the bar
servery.

 

Management/Control Procedures

 

15*.  As part of your Food Safety Management System you should

o ensure that the cooked temperatures of foods are recorded.  It is
understood that all foods are probed to ensure they have reached a
temperature of at least 75^0 C however the temperature records for
this had ceased in July 2011.
o ensure that the food you are receiving has been stored at the correct
temperature during transportation.  You should therefore check and
record the temperatures of your deliveries.  Amend your current
delivery record sheet to allow for temperatures to be recorded.

 

Health and Safety Requirements

 

16 .Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

Your attention is drawn to the enclosed fact sheet entitled ‘E coli O157:
An invisible threat to your business’ which you should consider as your
business handles both raw food and ready to eat food. It is important that
you have the necessary control measures in place 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 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

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           : 012451

 
  Date              : 27 October 2011

            

Dear Madam

 

The Food Hygiene (England) Regulations 2006

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

St Josephs Home, Father Hudsons Society, Coventry Road, Coleshill, B46 3ED

 

I refer to my inspection of the above premises on 27 October 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. Stock control appeared to be good in that stock was being correctly
rotated and maintained at a low level.
 2. *All staff should be reminded to check use by dates on chilled food
supplied by relatives.
 3. *You should increase the frequency of the calibration checks on your
probe thermometer to monthly and keep a written record of your checks.

 

Structural Requirements

 

 4. * Replace the split and dirty seal to the lid of the chest freezer.
Remove all rust from the unit and treat the affected areas using a
suitable paint e.g. hammerite to provide sound, smooth impervious
surfaces. Alternatively, replace the freezer.
 5. * Refrigerator drawers should be replaced when they become broken or
damaged to prevent risk of foreign body contamination. For example the
drawers to the fridge in Jade kitchen are damaged and broken and
should be replaced.
 6. *Replace the damaged drainer in Pearl kitchen.
 7. It was noticed that two of the kitchens have been refurbished since
the last inspection and that refurbishment of the remaining two are
planned.

Continued overleaf….

 

 

Management/Control Procedures

 

 8. *You should review your written procedures and amend them accordingly,
whenever there are any changes to your operation, or annually
whichever is sooner. I have emailed Ms Steptoe an up to date copy of a
management system which includes a flow diagram, review record sheet
and safe method sheets which may help you to do this. Information is
also enclosed on E coli O157 .
 9. * Staff should be reminded to write comments when necessary alongside
entries on the temperature record. Staff should also be encouraged to
check the temperature on the digital display during the day as the
temperatures recorded relate to the night shift (late night and early
morning).

 

Health and Safety Requirements

 

10. The temperature of the hot water supplied to the wash basin in the
kitchen is too hot which may present risk of scalding and also makes
hand washing difficult. You should fit a thermostatic valve to the
tap.
11. Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

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.

 

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

Ms Michelle Steptoe, Chef Manager

 

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 Anson CV9 1DE

St Catherines Care home  

Father Hudsons Society Switchboard   : (01827) 715341

Coventry Road Fax                : 01827 719399

Coleshill E Mail            :
[email address]
B46 3ED
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     : Ms Sharon Patrick

  Direct Dial      : 01827 719292

Your ref          :

Our ref           : 012881

 
  Date              : 18 May 2012

            

 

Dear Mrs Anson,

 

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 15 May 2012 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 food is labelled to control how long food is kept. It is
important that food is labelled throughout to show when it has been
prepared, 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 manufacturer’s
instructions are always followed. The following items were found:

 

Bungalow 2:

·         There was a tub of cous cous with chicken which had been opened
but had no label to indicate when it had been opened.

·         There was a tub of coleslaw with a use by date of 14/5/2012.

 

     Bungalow 3:

·       A pack of chicken breast, manufacturer’s instructions stated use
within 2 days     of opening it had been labelled opened on the 15th use
by 18th May.

·      A pack of bacon had a use by date of 27 April, when I questioned
the manager about the bacon it had previously been frozen and was
defrosting in the refrigerator.  

·      A pack of diced chicken breast which had a use by date of 13 May.
This was also defrosting but had no label to indicate that this was the
case.

 

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.

 

I am concerned that similar food safety contraventions have been found on
previous inspections and consequently if similar contraventions are found
on future visits then formal action will be considered.

 

2* Ensure that the cleaning products used are safe to use in food
preparation areas.           Check with your supplier that Virusolve
conforms to the relevant British Standards and is safe to use in the food
production areas.

 

Structural Requirements

 

Bungalow 1

 

3* Remove the chipboard fixture on the partition and replace with a
surface which is impervious, non-absorbent and washable.

 

4* Re-decorate the gate and leave in a sound easy to clean condition.

 

5* Replace the missing bottom to the freezer.

 

6* Remove the defunct socket over the oven to prevent dust and dirt
accumulating.

 

Bungalow 3

 

       7 The electric insect killer in the kitchen was full of dead
insects. This must be cleaned     regularly and maintained in good working
order.

 

Management/Control Procedures

 

8 Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider as
your business handles both raw food and ready to eat food. It is important
that you have the necessary control measures in place at all times.

 

9* You should review your food safety management procedures as a matter of
urgency and ensure that all staff are trained in your procedures and that
checks are made to ensure that procedures are being followed at all times
and that records are up to date. If you have to use agency or temporary
staff you should ensure they are also trained in your procedures.

 

 

Health and Safety Requirements

 

 1. Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

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 faithfully

 

 

 

 

 

 

Ms Sharon Patrick

Food Safety Officer

Environmental Health

 

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 C Grewcock
Switchboard   : (01827) 715341
 
Fax                : 01827 719399

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           : 012489

 
  Date              : 24 November 2011

            

 

Dear Madam

 

The Food Hygiene (England) Regulations 2006

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

Teddy 'n' Daisy's Day Nursery, St James, Father Hudsons Complex, Coventry
Road, Coleshill, Birmingham, B46 3ED

 

I refer to my inspection of the above premises on 17 November 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 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. For example there was an opened part-used pack of cooked ham
in the fridge which had been opened the previous Friday and had no
label. The manufacturer’s label stated to ’use within 2days of
opening’. The ham should therefore have been discarded on Friday (as
you are closed at weekends) or first thing Monday morning when the
fridge checks were carried out. All staff must be trained in your
labelling system and regular checks made to ensure that all staff are
following procedures.

 Daily checks must be made to ensure that food which is past its use by
date is discarded and that all food is appropriately labelled.

Continued…

 

 

 

 

 

 2. *Ensure that there is sufficient storage for frozen foods and that
food is stored in an organised fashion, correctly dated and rotated.
Raw meat should not be stored among ready to eat foods. It is
therefore recommended that the small freezer next to the baby room is
replaced with a larger one to enable better separation of food.

 

Structural Requirements

 

 3. *Clean the dusty filters to the extraction canopy.
 4. *Equipment should be replaced if it becomes worn and damaged and can
no longer be effectively cleaned. For example chopping boards should
be replaced and plastic cutlery which has been chewed and damaged.
 5. *Ensure that the kitchen sanitiser is made up and used in accordance
with the manufacturer’s instructions and that there is always an
adequate supply.

 

Management/Control Procedures

 

 6. *You are reminded that your written food safety procedures should be
reviewed regularly and whenever there are any changes to the business
e.g. new menus, new equipment etc.
 7. *Ensure that your daily food safety checks e.g. temperature checks,
are still carried out when the chef is away. There were gaps in the
records when the chef was absent.
 8. I have enclosed a daily record sheet which you may wish to adapt to
suit your business.
 9. It is strongly recommended that the chef receives food safety training
to level 3.
10. *Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157:  An invisible threat to your business’ which you should consider
as your business handles both raw food and ready to eat food. It is
important that you have the necessary control measures in place at all
times.

 

I trust that these matters will receive your earliest attention. 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

 

A copy of this letter is also being sent to:

Ms Faye Smith

 

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 Ellen Hannaford
CV9 1DE
Coleshill Day Centre
 
Father Hudsons Society
Switchboard   : (01827) 715341
Coventry Road
Fax                : 01827 719399
Coleshill
E Mail            : [email address]
B46 3EB
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     : Mr Stephen Whiles

  Direct Dial      : 01827 719326

Your ref          :

Our ref           : 012614

 
  Date              : 18 January 2012

            

 

Dear Madam,

 

The Food Hygiene (England) Regulations 2006

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

Coleshill Day Centre, Father Hudsons Society, Coventry Road, Coleshill,
B46 3EB

 

I refer to my inspection of the above premises on 18 January 2012 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 fridge temperature records showed consistently high readings
above the legal maximum of 8 Centigrade and this was confirmed when I
checked the temperature of the fridge. You must try adjusting the
fridge to see if you can achieve a lower temperature and if not the
fridge must be repaired or replaced. I recommend that you aim for a
target temperature of 5C as this will allow for fluctuations when the
fridge is in use without exceeding the maximum legal limit.

 

Structural Requirements

 

 2. *There was an insufficient flow from the hot tap of the wash hand
basin in the kitchen. Carry out the necessary repairs to ensure that
food handlers can wash their hands effectively

 

Management/Control Procedures

 

 3. *You told me that staff receive annual food hygiene training. This
being the case It             Contd/

 

would be expected that staff would have reported to you both the out of
specification temperature of the fridge and the defect with the wash hand
basin, but neither had been reported. You must review your training to
ensure that all appropriate areas are being covered and also brief staff
on the importance of reporting any food safety issues that arise.

 

 

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

 

 

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 Muhammad Iqbal
CV9 1DE
Hillcrest Self Service
 
Grimstock Hill
Switchboard   : (01827) 715341
Lichfield Road
Fax                : 0870 4001858
Coleshill
E Mail            : [email address]
B46 1LD
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     : Ms Sharon Patrick

  Direct Dial      : 01827 719292

Your ref          :

Our ref           : 012397

 
  Date              : 26 September 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

Hillcrest Self Service, Grimstock Hill, Lichfield Road, Coleshill, B46 1LD

 

I refer to my inspection of the above premises on 26 September 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

 

No issues found.

 

Structural Requirements

 

1* Repair the damaged door strip at the entrance to the stock room. This
presents a significant trip hazard.

 

Management/Control Procedures

 

       No issues found

 

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

 

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 Milad Miah Warwickshire

Royal Spice CV9 1DE

(El Cantena Café)  

Gorsey Lane Switchboard   : (01827) 715341

Coleshill Fax                : 01827 719399

Birmingham E Mail            : [email address]

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

This matter is being dealt with by

                     : Mrs Jo Phipps

Direct Dial      : 01827 719304
 
Your ref          :

Our ref           : 012853

 
  Date              : 8 May 2012

            

 

Dear Mr Miah,

 

The Food Hygiene (England) Regulations 2006

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

Royal Spice, Gorsey Lane, Coleshill, Birmingham, B46 1JU.

 

I refer to my inspection of the above premises on 8 May 2012 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. Temperature checks of the fridges are being carried out.  I strongly
recommend that you record the temperature of the fridge in the daily
diary section in the ‘Safer Food Better Business’ Folder.  You are
reminded that the fridge must be at a temperature of below 8^0C,
ideally it should be between 2^0C &  5^0C to allow for any fluctuation
in temperature when the door is opened and closed.

 

Structural Requirements

 

2.   I strongly recommend that you provide a fly screen to the back door. 
This will enable you to have the back door open during the warmer months
and prevent flies entering the kitchen.

 

Management/Control Procedures

 

 2. *As part of your opening and closing checks you should be ensuring
that there are sufficient paper towels for the hygienic drying of
hands.  Provide a constant supply of paper towels in the toilet.

Cont/d.

 3. Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider
as your business handles both raw food and ready to eat food. It is
important that you have the necessary control measures in place at all
times.

 

Health and Safety Requirements

 

 4. Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

I trust that these matters will receive your earliest attention.  Once the
works have been completed, please return the enclosed blue card in the
envelope provided as notification that you consider your premises now
comply with the regularly.  It is envisaged that this will be no longer
than 4 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

 

 

 

 

 

Jo Phipps

Senior Environmental Health Officer

 

 

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 Glenn Anthony Parry
Switchboard   : (01827) 715341
 
Fax                : 01827 719399

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           : 012691

 
  Date              : 9 February 2012

            

 

Dear Sir,

 

The Food Hygiene (England) Regulations 2006

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

El Cantina, Gorsey Lane, Coleshill, Birmingham, B46 1JU

 

I refer to my inspection of the above premises on 9 February 2012 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 sauces are stored and used in line with manufacturer’s
instructions. There were opened bottles of salad cream and mayonnaise in
the refrigerator with no label to indicate the date of opening and
therefore manufacturer’s instructions cannot be followed.

 

2* There was open unwrapped food being stored in the freezer. The original
packaging was not with the food and consequently there was no way of
knowing the best before/use by dates of these products. Ensure that if
foods are removed from the original packaging they are covered and
labelled to ensure effective stock rotation.

 

 

 

Structural Requirements

 

3* Repair the edging strip on the refrigerator and thoroughly clean and
maintain in a clean condition.

 

4* Clean inside both microwaves and maintain in a clean condition.

 

5* Thoroughly clean all hand touch points and maintain in a clean
condition.

 

6* Clean around the hand wash sink paying particular attention to the area
around the taps and maintain in clean condition.

 

7*  Clean around the wash hand basin in the gents toilets.

 

8* Repair and redecorate the rusty pipe work around the boiler to leave a
surface which can be easily cleaned.

 

9* Clean the pipe work under the double sink unit.

 

10* Clean the tiles and grouting at the rear of the ovens.

 

11* Thoroughly clean the rear exit door and surrounding wall area.

 

12  As discussed ensure that the cleaning products used are safe to use in
food rooms and are anti bacterial.

 

Management/Control Procedures

 

13  As discussed your fridge temperatures may be written down each time a
check is         made, these can be written on your daily diary sheet or
alternatively on a separate sheet (enclosed) which when full can be kept
with your Safer Food Better Business folder. This will then show that the
relevant checks were carried out and found to be satisfactory in
accordance with your food safety management procedure.

 

 

14   Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider as
your business handles both raw food and ready to eat food. It is important
that you have the necessary control measures in place at all times.

 

 

Health and Safety Requirements

 

 1. Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

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 faithfully

 

 

 

 

Ms Sharon Patrick

Food Safety Officer

Environmental Health

 

 

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 Morteza Vakil
CV9 1DE
Grimstock Country
HouseHotel  

Gilson Road Switchboard   : (01827) 715341

Coleshill Fax                : 01827 719399

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

This matter is being dealt with by

                     :Julia Rowbottom

  Direct Dial      : 01827 719359

Your ref          :

Our ref           : 013056

 
  Date              : 1 August 2012

            

 

Dear Sir,

 

The Food Hygiene (England) Regulations 2006

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

Grimstock Country House Hotel, Gilson Road, Coleshill, Birmingham, B46 1LJ

 

I refer to my inspection of the above premises on 31 July 2012 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, and used within the use
by date given to them.

 

At the time of the inspection several products had labels on them stating
that they had been prepped/cooked on 29/7 and to ‘use by 1/7’.  It is
understood that this should have been ‘use by 1/8’ you must ensure that
the month is also rotated on the date stamp as well as the day.

 

Also noted at the inspection were several foods which had not been
labelled, notably a container of rice, a container of lamb and a container
of breaded chicken.  On discussions with the chef these had all been
either prepped or cooked the night before, you must however ensure that
all products are labelled prior to storage.

 

A container with a piece of lamb was found in the under counter fridge
which was labelled 22/7 use by 25/7 my inspection was carried out on
31/7.  You must ensure that at the end of each day as part of your closing
checks that all dates are checked and any foods past their use by dates
are discarded.

 

2.  It is good practice to record the centre temperatures of cooked foods
in particular joints of meat.  You should ensure that all cooked foods are
cooked to a centre temperature of at least 75^0C.  Enclosed is a record
sheet that you may wish to copy and use.

.

Structural Requirements

 

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

 

4*.  Replace any badly scored chopping boards that can no longer be
effectively cleaned.

 

5*.  Re secure the loose diffuser to the light over the centre preparation
table.

 

6*.  Thoroughly clean the greasy canopy over the fryers and maintain in a
clean condition.

 

7*.  Thoroughly clean the dirty door runners to the hot cabinet and
maintain in a clean condition at all times, and replace the missing handle
to one of the doors.

 

8*.  Remove the small area of flaking paint by the side at the
insectocutor behind the plates and redecorate.

 

9*.  Remove the rust by the handle to the walk in freezer door and
redecorate using a suitable metal paint.

 

10*.  Repair the join in the floor behind the breakfast servery area.

 

11*.  Thoroughly clean the door runners to the bottle chiller in the bar.

 

Management/Control Procedures

 

12*.  Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider as
your business handles both raw food and ready to eat food. It is important
that you have the necessary control measures in place at all times.   I
recommend that in addition to considering the guidance in the enclosed E
Coli 0157 fact sheet, you should read the full guidance document in order
to fully understand the necessary controls and the rationale behind them. 
You can find the guidance at:

 [1]http://www.food.gov.uk/multimedia/pdfs/e...

 and the Q & A document at:

     
[2]http://www.food.gov.uk/multimedia/pdfs/e...

 

13*.  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.

 

Health and Safety Requirements

 

14.  Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

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 sincerely

 

 

Mrs Julia Rowbottom

Food Safety Officer

References

Visible links
1. http://www.food.gov.uk/multimedia/pdfs/e...
2. http://www.food.gov.uk/multimedia/pdfs/e...

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

 

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 Jay Murray
CV9 1DE
Swan Hotel
 
High Street
Switchboard   : (01827) 715341
Coleshill
Fax                : 01827 719399
Birmingham
E Mail            : [email address]
B46 3BL
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     : Mrs Carol Randle

  Direct Dial      : 01827 719358

Your ref          :

Our ref           : 012617

 
  Date              : 23 January 2012

            

 

Dear Sir

 

The Food Hygiene (England) Regulations 2006

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

The Swan Hotel, High Street, Coleshill, Birmingham, B46 3BL

 

I refer to my inspection of the above premises on 16 January 2012 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 some yogurts with a use by date January 15^th in the walk
in chiller at the time of inspection (January 16^th).

 

Structural Requirements

 

 2. *Repair the leaking waste pipe in the dish wash area.
 3. *Redecorate where paintwork is flaking to the wall in the dish wash
area.
 4. *Repair or replace all damaged areas of floor covering e.g. the walk
in chiller.
 5. Clean and redecorate the area around the steps in the kitchen and
replace the part missing edging to the step.
 6. *Staff should be reminded to pay more attention to the taps when
cleaning wash basins.
 7. *In the bar wash-up clean the light fitting, the sink and around the
waste pipe to the wash basin.
 8. *Redecorate the area of flaking paintwork where the cutlery is stored
in the restaurant.

 

 

 

 

 

 

Management/Control Procedures

 

 9. Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider
as your business handles both raw food and ready to eat food. It was
noted that you have recently introduced revised procedures for the
handling of raw meat.

 

 

Health and Safety Requirements

 

10. Please complete the enclosed self audit questionnaire and return in
the envelope provided within 21 days.

 

I understand that the structural works will be addressed during the mini
refurbishment which is due immediately. Please return the enclosed blue
reply card when 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:

Mitchells & Butlers 27 Fleet Street Birmingham B3 1JP

 

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 G Etheridge & Mr S Warwickshire
Cuddy
CV9 1DE
Grimscote Manor
 
Grimstock Hill, Lichfield
Road Switchboard   : (01827) 715341

Coleshill Fax                :

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

This matter is being dealt with by

                     :Julia Rowbottom

  Direct Dial      : 01827 719359

Your ref          :

Our ref           : 012313

 
  Date              : 9 August 2011

            

 

Dear Sir & Madam,

 

The Food Hygiene (England) Regulations 2006

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

Grimscote Manor, Grimstock Hill, Lichfield Road, Coleshill, Birmingham,
B46 1LH

 

I refer to my inspection of the above premises on 9 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

 

1*.  Clean the dusty and greasy grease filters in the extraction canopy in
the Marquee kitchen and maintain in a clean condition.

 

2*.  Redecorate the wooden window frames in the Marquee kitchen using hard
gloss paint.

 

3.  It is understood that the kitchen in the main building is going to be
fully refurbished over Christmas.  You must ensure that the new kitchen
complies fully with the above regulations.

 

Management/Control Procedures

 

4.  It is good practice to record the results of your monthly probe
calibration test in the diary section of your safer food better business
pack.

 

I trust that these matters will receive your earliest attention.  Please
forward me the plans of the new kitchen in order for us to ensure that it
complies with the Regulations.  A further inspection will be carried out
in January 2012 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

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

Helen Jane Ray CV9 1DE

The Green Man  

68 High Street Switchboard   : (01827) 715341

Coleshill Fax                : 0870 4001858

B46 3AH 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           : 012367

 
  Date              : 16 September 2011

            

 

Dear Madam

 

The Food Hygiene (England) Regulations 2006

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

The Green Man, 68 High Street, Coleshill, Birmingham, B46 3AH

 

I refer to my inspection of the above premises on 12 September 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 filled rolls you prepare need to be kept chilled to keep them safe,
on the days when you are not making them to order. If this is not possible
you can display food out of temperature control for up to four hours. You
can only do this once and the 4 hours includes preparation time.

 

2* Ensure that food in the fridge is labelled with dates of opening.
Manufacturers instructions must be followed with regard to use by dates
and storage instructions.

 

Structural Requirements

 

3*  Remove all ice and thoroughly clean and disinfect the ice machine and
maintain in a clean condition, in order to prevent the build up of harmful
bacteria this should be done weekly.

 

4* Ensure there is a supply of hygienic hand drying materials at the wash
hand basin in the bar. Tea towels used for wiping equipment are not
suitable.

 

5* Replace the missing edging strip on the shelf in the lounge.

 

6* Thoroughly clean at the side of the dishwasher there was a build up of
debris and cobwebs and maintain in a clean condition.

 

7* Repair the hole in the ceiling in the men’s toilets a repair the
damaged paintwork. Redecorate to leave a smooth surface which can be
easily cleaned. 

 

Management/Control Procedures

 

8* Ensure that your Safer Food Better Business folder is completed on the
days food is prepared, ensure it is up to date and always on site and
available for inspection.  

 

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 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

 

 

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 Munro CV9 1DE

Connoisseurs  

82 High Street Switchboard   : (01827) 715341

Coleshill Fax                : 0870 4001858

B46 3BL 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           : 012335

 
  Date              : 19 August 2011

            

 

Dear Sir

 

The Food Hygiene (England) Regulations 2006

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

Connoisseurs, 82 High Street, Coleshill, Birmingham, B46 3AH

 

I refer to my inspection of the above premises on 16 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 ingredients used in products not intended for immediate
consumption are as fresh as possible. For example cooked meats which
are used in sandwiches which are then given a two day life should be
freshly opened and well within their use by date.

 

Structural Requirements

 

 2. *Repair the tap to the wash basin in the ‘hot prep kitchen’.
 3. *In the ‘hot prep kitchen’ replace the string at the sink with a
cleanable metal chain.
 4. *Repaint the area of floor where paintwork is damaged in the sandwich
prep kitchen.
 5. *Redecorate the dry store and clean the light switch plate.
 6. *Clean inside the van registration no A17 PEK.
 7. *Redecorate the shop following water damage to the wall.
 8. *Clean the dirty light fitting in the shop.
 9. *The shop floor has been temporarily repaired. You should now consider
a more long term solution and replace the floor covering if you are no
longer moving premises.

 

 

 

Management/Control Procedures

 

10. * You are reminded to keep your written procedures in the ‘blue
folder’ up to date.

 

I trust that these matters will receive your earliest attention.  A
further inspection will be carried out in four 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

 

A copy of this letter is also being sent to: Mr T Adams

 

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
 
53 Chestnut Grove
Switchboard   : (01827) 715341
Coleshill
Fax                : 01827 719399
Birmingham
E Mail            : [email address]
B46 1AD
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     : Ms Sharon Patrick

  Direct Dial      : 01827 719292

Your ref          :

Our ref           : 012975

 
  Date              : 27 June 2012

            

 

Dear Sir,

 

The Food Hygiene (England) Regulations 2006

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

Dragon Vale, 83 High Street, Coleshill, Birmingham, B46 3AG

 

I refer to my inspection of the above premises on 27 June 2012 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.

 

Also enclosed with this letter is your updated score under The National
Food Hygiene Rating Scheme. This tells you what score you have achieved
under the Scheme. 

 

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 the
following items were found:

 

·         Cooked pork, duck and chicken defrosting in the fridge not
labelled to indicate it had previously been frozen, that it was defrosting
and when it should be used by.

·         Raw beef defrosting in an open container.

·         A container of prawns defrosting.

 

You MUST put into place effective labelling procedures 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 had been opened, when it should be used by etc. so there
can be no confusion. A label was left with you at the inspection as an
example of an effective labelling system.    

 

3* Ensure that dates are checked as part of your opening and closing
checks and that food which has reached the end of its shelf life is
disposed of. At the time of the inspection there were 2 open packs of pork
mince with a use by date of 25 June 2012.

 

4* A quantity of cooked rice was left out at room temperature. To prevent
toxins forming in the cooked rice, you should either keep it hot (above
63^0C) or cool it as quickly as possible and store it in the refrigerator
at or below 8^0C prior to being reheated for sale.

 

5* I observed you handling raw beef and then rinsing your hands in the
large sink used for washing pots you MUST:

 

·         Use the designated hand wash sink for hand washing and ensure it
is only used for hand washing..

·         Ensure that hands are thoroughly washed with anti-bacterial soap
and hot water and dried. At the time of the inspection you were using a
fabric towel for hand drying, you must use hygienic hand drying
facilities. The fabric towel is not considered hygienic as the same part
of it may be used more than once.

·         You must wash your hands before touching ready to eat food,
after going to the toilet, after touching raw meat or surfaces or
equipment that might have come into contact with staff handling raw food.

 

Enclosed with this letter is a poster demonstrating correct hand washing
technique.

 

6* The same surfaces were being used for preparing raw and ready to
eat/cooked foods. This poses a serious risk of cross contamination. You
MUST use separate work surfaces and separate utensils i.e. knives, meat
cleavers to prepare raw and ready to eat foods.

 At the time of the inspection you placed eggs onto the chopping board
which had been used for chopping vegetables. The shells of eggs can also
be contaminated with faeces and therefore pose a risk of cross
contamination.

 

7 You stated that the re-usable cleaning cloths were put into bleach to
clean them. If using re-usable cloths, make sure they are thoroughly
washed, disinfected and dried in between uses. Ideally wash cloths on a
hot cycle in a washing machine. If you wash and disinfect cloths by hand,
make sure all the food and dirt has been removed before you disinfect
them. Use hot water to disinfect the cloths. Using dirty cloths can spread
bacteria very easily.

 

Use single use cloths wherever possible, and throw them away after each
task. Use separate cloths in raw preparation areas to ready to eat
preparation areas. Always use a new or freshly cleaned cloth to wipe work
surfaces, equipment or utensils that will be used with ready to eat food.

 

8   There was a can of pineapple rings stored in the refrigerator. You
must not store food in cans once they have been opened. Such foods should
be stored in closed impervious containers to protect the food from
contamination.

 

9 The eggs stored in the refrigerator had been removed from their original
packaging the eggs were not stamped with a best before date and
consequently there was no way of knowing when the eggs have to be used by.
Ensure that the original packaging is kept for traceability and to ensure
that the eggs are being used well within their best before dates.

 

 

 

Structural Requirements

 

10*  You must take all reasonable precautions to prevent food pests
gaining entry to food storage and preparation areas. Despite previous
advice given the fly screen had still not been fitted to the door and you
were working with the external door wide open. You stated at the
inspection you were using a wooden board in order to keep out the rats
which you have seen outside your premises. This is not suitable as a means
of pest proofing your premises.

 I have enclosed a Hygiene Improvement Notice to this effect.

 

11* Remove the cardboard on the floor in the kitchen. It cannot be kept
clean and harbours dirt and bacteria.

 

12* The wooden chopping board should not be used with ready to eat/high
risk foods. Replace the chopping board to minimise the risk of
contamination of food.

 

13* Ensure all chopping boards are in good condition and are capable of
being effectively cleaned and disinfected. Also ensure that chopping
boards used for ready to eat foods are labelled or are easily identifiable
so that the same boards can never be used for raw and ready to eat foods.

 

14* Thoroughly clean the taps at all the wash basins and maintain in a
clean condition.

 

15* Repair/replace the cracked floor tiles to leave a surface which is
impervious, cleanable and capable of being disinfected.  

 

16* As discussed you must not dispose of waste cooking oil down the sink
or drain or in your waste bin. This practice can create blockages, and
provide the environment that can lead to pest infestations. You should
contact a contractor who is properly authorised to take away oil. (a list
is enclosed). You must ensure that waste cooking oil is stored properly,
that none is allowed to spill.

 

 

Management/Control Procedures

 

16* I have enclosed another copy of the fact sheet entitled ‘E coli O157:
An invisible threat to your business’ please take time to read this
document as it became apparent during the inspection that the control
measures were not being implemented.

 

17* You are using the Safer Food Better Business (SFBB) system for your
written food safety procedures. It was disappointing to note that the
daily diary had not been completed since June 1^st. This is unacceptable
as you must keep permanent records. Your safe methods MUST always be
followed and regularly reviewed. Your SFBB pack must be completed and kept
up to date.

 

A Hygiene Improvement Notice is enclosed to this effect.

 

Health and Safety Requirements

 

1* Please complete the enclosed self audit questionnaire and return in the
envelope provided within 14 days.

 

2* During the inspection it was noted that you used shelves in the kitchen
to climb on to access equipment stored at a high level. Ensure that safe
systems of work are used to access and store equipment.

 

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 on expiry of the notices  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

 

 

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

 

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

Polash CV9 1DE

85 High Street  

Coleshill Switchboard   : (01827) 715341

Birmingham Fax                : 01827 719399

B46 3AG 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           : 012981

 
  Date              : 27 June 2012

            

 

Dear Sir,

 

The Food Hygiene (England) Regulations 2006

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

Polash, 85 High Street, Coleshill, Birmingham, B46 3AG

 

I refer to my inspection of the above premises on 27 June 2012 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 fridges and freezers every day. At
present only the large fridges are being monitored by checking the
read-out on the outside. These read-outs are not usually accurate and
you must provide fridge thermometers for all of your fridges and
freezers. The thermometers are not expensive and are available from
supermarkets.
 2. *Cooked food stored in fridges and freezers should be labelled to
control its use. Cooked food stored in fridges should be kept for no
more than three days.
 3. *The badly scored and stained chopping boards must be replaced.
 4. *Thoroughly clean the probe thermometer and obtain a supply of
disinfectant probe wipes to clean the probe between uses.
 5. *The probe thermometer must be calibrated at least monthly. Details on
how to do this are in your food safety management system (blue folder)
 6. *Rice that has been cooked and is intended for using at a later time
must be handled very carefully to avoid the risk of food poisoning.
Please see the enclosed information sheet.
 7. *I was concerned that the hot water had not been turned on at the time
of my visit but that staff were preparing food. This suggests that
staff had not washed their hands

Contd/

before starting work. Hand washing is critical to food safety and staff
must wash their hands before starting work, after using the toilet, after
handling raw meat or vegetables, after putting rubbish out and any other
time as necessary to prevent risk of contamination.

 

 

Structural Requirements

 

 8. *Thoroughly clean the wash hand basins in the kitchen and toilet. The
soap trays were particularly filthy and the small dried up pieces of
soap in them were more of a hazard than an aid to good hygiene. I
recommend that you use liquid anti bacterial soap in future.
 9. *Provide a means of hygienic hand drying to the wash hand basin in the
toilet. I recommend a paper towel dispenser.

 

Management/Control Procedures

 

10. Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider
as your business handles both raw food and ready to eat food. It is
important that you have the necessary control measures in place at all
times.
11. *As ownership of the business has changed from Mr Mannan to Mr Uddin a
new food business registration form is required. Please complete the
enclosed form and return it in the envelope provided.
12. *Your food safety management system (blue folder) has become
disorganised and it would appear has not been looked at for some time.
You must carefully go through and review the document and update if
necessary and ensure that all staff are trained in the safe methods
they should be following.

 

 

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

 

 

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 J Uddin & Mr A Malik Warwickshire

Rajrani CV9 1DE

102 High Street  

Coleshill Switchboard   : (01827) 715341

Birmingham Fax                : 01827 719399

B46 7SW E Mail            :
[email address]
 
Website         : www.northwarks.gov.uk
 
This matter is being dealt with by
B46 7SW
                     : Mrs Jo Phipps

Direct Dial      : 01827 719304

  Your ref          :

Our ref           : 012669

 
  Date              : 31 January 2012

 

Dear Sirs,

 

The Food Hygiene (England) Regulations 2006

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

Rajrani, 102 High Street, Coleshill, Birmingham, B46 7SW

 

I refer to my inspection of the above premises on 31 January 2012 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. *Thoroughly clean the dirty plastic food containers used for the
poppadoms, provide a lid for the containers and maintain in a clean
condition at all times.

 

 2. *There was uncovered food in the Hoover freezer.  Ensure that all food
suitably covered in the freezers.

 

 3. *Ensure that all open dried foods stored in the cellar are placed in
airtight containers.

 

 4. *All food stored in the fridge must be covered to prevent the risk of
any cross contamination.

 

 5. *At my previous inspection you were advised to provide suitable
thermometers to check that your fridges and freezer were working
correctly.  You are again advised to provide thermometers to check the
fridges and freezers are working at the correct temperatures.  The
legal requirement for a fridge is 8^0C or less.  It is recommended
that a temperature of between 2^0C & 5^0C is maintained to allow for
fluctuations in temperature when then fridge is being opened and
closed.  The freezer temperatures must be MINUS 18^0C or colder.
                                                                         

Cont/d.

 

- 2 -

 

 6. *You are reminded of the importance of thorough hand washing.  At the
time of the visit the soap was still dry despite the kitchen staff
having been in the kitchen for a least an hour.  You must remind all
staff of the need for regular hand washing for personal cleanliness
and food safety:-

 

o Before starting to work
o After using the toilet
o after smoking
o After taking a break
o After handling raw food
o After handling rubbish

 

Structural Requirements

 

 7. *Thoroughly clean the dirty fridge seals to the fridge and freezer
doors/lids, replace any split seals and maintain in a clean condition
at all times.

 

 8. *Replace/repair the broken lid to the Whirlpool freezer in the cellar.

 

 9. *Replace the missing handle and repair the damaged lid to the chest
freezer in the cellar.

 

10. *Defrost all frosted up freezers and maintain in a frost free
condition at all times.

 

11. *Thoroughly clean the upright freezer doors inside and out and
maintain in a clean condition at all times.

 

12. *Thoroughly clean the meat freezer as there is frozen blood in it and
maintain in a clean condition at all times.

 

13. *The walls in the cellar are flaking again.  Remove any flaking
paintwork and repaint the cellar.  The cellar must be continually
monitoring and redecorated as necessary.

 

14. *Thoroughly clean the cellar steps.  Repaint the cellar steps and
repaint dirty areas.

 

15. *The floor covering between the cellar and the kitchen is lifting.  It
is unable to be kept thoroughly clean and is a trip hazard.  Replace
the defective flooring between the kitchen and the top of the cellar
steps.

 

16. *There was a pool of water on the floor in the cellar underneath the
racking.  Repair any leaks in the cellar to prevent water entry.

 

17. *Thoroughly clean the floor under the racking in the cellar and
maintain in a clean condition at all times.

 

18. *Defrost and thoroughly clean the Hoover freezer in the kitchen and
maintain in a clean frost free condition at all times. 

 

19.  The florescent tubes in the insectocuter lose their effectiveness
after a year and should be changed annually.

 

20. *The lids on the refuse bins outside must be closed at all times to
prevent access to rats, flies and reduce unwanted smells.

 

Cont/d.

 

- 3 -

 

21. You are advised to break down flat any cardboard boxes being put in
the refuse bins.  This will provide more space in the bin and allow
the lids to be closed.

 

22. *There was dirt and dust at high level in the kitchen.  Thoroughly
clean the ceiling, light fittings, pipe work and shelves at high level
and maintain in a clean condition.

 

Management/Control Procedures

 

23. At your previous inspection your Safer Food Better Business folder had
not been completed for a year and a half.  At this inspection there
was again no evidence that the daily diary sheets were being completed
confirming that the opening and closing checks were being carried out
and the safe methods have been followed.

 

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.

 

24. *As part of your food safety management system you are advised date
label foods in order that everyone then knows when it must be used
by.  Cooked foods should be given a life of ‘day of production plus a
further two days’.

 

25. *You stated that food hygiene training had  been carried out however,
the certificates were not on site.  Please have available for
inspection the food hygiene training certificates at the revisit in 6
weeks’ time.

 

26. Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider
as your business handles both raw food and ready to eat food. It is
important that you have the necessary control measures in place at all
times.

 

Health and Safety Requirements

 

27. Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

I have attached the letter from the inspection of 7^th July 2010, which is
almost identical to this letter.  It is very disappointing to note that
you have taken no notice of that letter and no improvement have been made,
which has been reflected in your poor rating.

 

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 faithfully

 

 

 

 

 

Jo Phipps

Senior Environmental Health Officer

 

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 Manan
CV9 1DE
Balti Cottage Indian
Restaurant  

107 High Street Switchboard   : (01827) 715341

Coleshill Fax                : 01827 719399

Birmingham E Mail            :
[email address]
B46 3BP
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     : Mr Stephen Whiles

  Direct Dial      : 01827 719326

Your ref          :

Our ref           : 012982

 
  Date              : 3 July 2012

            

 

Dear Sir,

 

The Food Hygiene (England) Regulations 2006

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

Balti Cottage Indian Restaurant, 107 High Street, Coleshill, Birmingham,
B46 3BP

 

I refer to my inspection of the above premises on 3 July 2012 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 rice was stored in the kitchen at room temperature. Rice once
cooked must be kept hot (above 63c) or cooled quickly and then stored
in the refrigerator. I enclose an advisory leaflet.
 2. *The chest freezer used for storing ice cream must be included in you
daily temperature checks and records kept.

 

Structural Requirements

 

 3. *There was no hot water to the wash hand basin in the toilet due to a
burst pipe. Repair the pipe and restore the hot water supply to the
basin.

 

Management/Control Procedures

 

 4. Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider
as your business handles both raw food and ready to eat food. It is
important that you have the necessary control measures in place at all
times.

Contd/

 

5.*It has been some time since you reviewed your food safety procedures
(blue folder).

You must go through the procedures and ensure that they reflect what is
happening in practice and amend the procedures if necessary. In particular
you must review the safe handling and storage of rice.

 

 

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

 

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 Stella White
Switchboard   : (01827) 715341
 
Fax                : 0870 4001858

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

 

 

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 Shekan Miah
Switchboard   : (01827) 715341
 
Fax                : 01827 719399

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           : 013060

 
  Date              : 31 July 2012

            

 

Dear Mr Miah,

 

The Food Hygiene (England) Regulations 2006

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

Indian Lounge, 123 High Street, Coleshill, Birmingham, B46 3BT

 

I refer to my inspection of the above premises on 31 July 2012 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. *Food stored in the freezers was totally disorganised.  For example
there was open loosely wrapped raw meat in contact with other
partially unwrapped food.  All food must be wrapped or covered to
prevent the risk of cross contamination, labelled with dates to
control its use and stored in an organised fashion to ensure correct
stock ration.  Ideally all raw meat should be stored in a separate
freezer to other foods.

 

 2. *The chopping boards were badly scored and stained.  Replace all
defective chopping boards.

 

 3. *The temperature probe which you stated you used to check the fridge
and freezer temperatures was not working on the day of by visit.  You
requested an interest in my digital thermometer and I left with you a
catalogue of a company that supply them.  You can of course use
another source to provide this equipment.  Provide a suitable
thermometer to enable to fridge and freezer temperatures to be checked
every day.  You are reminded that the legal requirement for the fridge
temperature is below 8^0C.  They should ideally be kept between 2 –
5^0C to allow for any temperature fluctuation when the doors are being
opened and closed.  The temperature of the freezer must be MINUS 18^0C
or colder e.g. -19^0C,
-20^0C.                                                      Cont/d.

 

- 2 -

 

 4. *There was no means of hygienically drying hands at the wash hand
basin.  A member of staff stated that there is usually a cloth towel
hanging up. To enable hands to be hygienically dried you should
provide paper towels in a dispenser attached to the wall above the
wash hand basin.  A constant supply of paper towels must be provided.

 

 5. *There was some bread on a tray which had been place on the
dirty/dusty floor underneath the under counter chiller to prove.  Food
must not be placed on the floor.  Find a more suitable place to prove
the bread.

 

Structural Requirements

 

 6. *Thoroughly clean the dirty boxes containing the poppadoms which are
stored at high level and maintain in a clean condition at all times.
Lids must also be provided for the boxes.

 

 7. *Thoroughly clean the dusty area at high level above the poppadom
boxes and maintain in a clean condition at all times.

 

 8. *There is an electrical box which is not correctly attached to the
wall.  Make good the electrical box.

 

 9. *More attention must be given to the regular and thorough cleaning of
handles controls, taps and switches throughout the kitchen as these
are parts which food workers hands are frequently touching.  Keeping
them clean reduces the risk of cross contamination.

 

10. There was a grinding machine stored a high level.  It was not
positioned safely on the shelf and the shelf was not level.  Make good
the unlevel shelf.  The grinder should be kept in a more suitable
storage place to reduce the risk of an accident.

 

11. *The floor was dirty underneath the work equipment especially the
wall/floor junctions.  Thoroughly clean the floor and maintain in a
clean condition at all times.

 

12. *The tops to the taps were missing in the left hand sink.  Replace the
top to the taps.

 

13. *The freezers were frosted up and dirty.  Defrost the freezers. 
Thoroughly clean inside and out to include the dirty lid seals.

 

14. *The top of the freezers were covered in duct tap.  Use a more
suitable material to cover the tops of the freezer to enable it to be
kept clean.

 

15. *Thoroughly clean the hot cupboard inside and out including the door
runners and maintain in a clean condition at all times.

 

16. *Repair the defective door hinge to the under counter chiller unit.

 

17. *Thoroughly clean the dirty door seals to the under counter chiller
unit and maintain in a clean condition at all times.

 

18.  *Thoroughly clean all dirty equipment inside and out to include the
feet/wheels.

 

19. *Repair/replace the missing/defective edges to the shelves above the
microwaves.  All shelving material must be smooth and capable of being
kept clean.

 

Cont/d.

- 3 -

 

20. *The underside of the shelf above the microwaves was dirty. 
Thoroughly clean the underside of the shelf and maintain in a clean
condition at all times.

 

21. *Thoroughly clean the dirty can opener and ensure it is cleaned on a
daily basis.

 

22. *The ceiling in the microwaves were dirty.  Thoroughly clean the
ceiling and maintain in clean condition at all times.

 

Management/Control Procedures

 

23. *At the time of the inspection the ‘Safer Food Better Business’ folder
was no longer in existence.  However there were temperature records to
30^th July 2012 for the fridges and freezers.  I gave you the
telephone number and email address of where you can obtain the folder
and diary sheets.  You provide a completed and up to date food safety
management system and have it on the premises for inspection by this
office.  Any failure in future to provide a completed up to date
folder will result in further action being taken by this authority. 
As you are aware this authority now operates the Food Standards
Agencies National Food Hygiene Rating Scheme.  Not having a food
safety management system has significantly lowered your score.

 

24. *There were no staff training records available.  Have available for
inspection all staff training records at my revisit inspection.

 

25. Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider
as your business handles both raw food and ready to eat food. It is
important that you have the necessary control measures in place at all
times.   I recommend that in addition to considering the guidance in
the enclosed E Coli 0157 fact sheet, you should read the full guidance
document in order to fully understand the necessary controls and the
rationale behind them.  You can find the guidance at:

 [1]http://www.food.gov.uk/multimedia/pdfs/e...

 and the Q & A document at:

     
[2]http://www.food.gov.uk/multimedia/pdfs/e...

 

It was disappointing to note that standards were not as high in the
kitchen as they are in the customer areas. 

 

Health and Safety Requirements

 

26. Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

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

 

References

Visible links
1. http://www.food.gov.uk/multimedia/pdfs/e...
2. http://www.food.gov.uk/multimedia/pdfs/e...

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 Sarah Smith
CV9 1DE
Coach Hotel
 
150 High Street
Switchboard   : (01827) 715341
Coleshill
Fax                : 01827 719399
Birmingham
E Mail            : [email address]
B46 3BG
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     : Mrs Carol Randle

  Direct Dial      : 01827 719358

Your ref          :

Our ref           : 013065

 
  Date              : 6 August 2012

            

 

Dear Madam

 

The Food Hygiene (England) Regulations 2006

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

The Coach Hotel, 150 High Street, Coleshill, Birmingham, B46 3BG

 

I refer to my inspection of the above premises on 6 August 2012 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 scoop to the ice machine must be stored in a hygienic condition
e.g. in a clean container and regularly cleaned and sanitised. At the
time of inspection the scoop was resting on top of the ice machine
which was dirty and dusty.
 2. Glasses should be stored inverted on clean plastic grid mats.

 

Structural Requirements

 

 3.  In the Anne Bedford Suite:

(i) *Thoroughly clean all parts of the bar servery including floor, walls,
bar fixtures and fittings

(ii)  *Thoroughly clean the filthy wash basin which is currently disused
and reinstate it so that persons serving behind the bar can use it to wash
their hands.

 

 

 4. In the cellar:

(i)                  *Thoroughly clean all areas and fixtures and
fittings, remove all rubbish and maintain the cellar in a clean and tidy
condition.

(ii)                *Thoroughly clean the ice machine including the
external surfaces. The ice storage compartment should be cleaned weekly by
removing the ice, carefully wiping down the 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, descaling the ice making mechanism.

 

 5. In the main bar:

(i)     *Clean in the corners and ‘hard to reach’ areas.   

 

 6. *Maintain the kitchen, which is being used by the staff and also as a
storeroom, in a clean and tidy condition.

 

 

Management/Control Procedures

 

 7. *You should set up a cleaning schedule to ensure that all parts of the
premises including fixtures and fittings are regularly cleaned and
maintained in a clean condition.  Furthermore areas should not be left
in a dirty condition. For example, the Anne Bedford Suite should be
cleaned at the end of each function or the very next morning, instead
of being left in a dirty condition for several days or weeks between
bookings.

 

Food Business Registration form

 

 8. *Please complete the registration form (which I left with you) and
return in the envelope provided within 21 days. A food business
establishment includes a business serving drinks.

 

Health and Safety Requirements

 

 9. Please complete the enclosed self audit questionnaire and return in
the envelope provided within 21 days.

 

I trust that these matters will receive your earliest attention. Please
return the enclosed blue reply card to indicate that all works have been
completed which should 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

 

A copy of this letter is also being sent to:

Asset Manager Solutions Ltd., 32 Kingsway House, Kingsway, Team Valley
Trading Estate, Gateshead, Tyne and Wear NE11 0HW

 

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 Angelides and Mr L
Loizou CV9 1DE

Coleshill Fish Bar  

95 High Street Switchboard   : (01827) 715341

Coleshill Fax                : 01827 719399

Birmingham E Mail            :
[email address]
B46 3AG
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     : Ms Carol Randle

  Direct Dial      : 01827 719358

Your ref          :

Our ref           : 013158

 
  Date              : 24 September 2012

            

 

Dear Sirs

 

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 18 September 2012 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 raw kebab and a cooked kebab were stored in the same tray on the
floor of the walk in chiller. In order to prevent risk of cross
contamination you must have strict separation between raw and ready to
eat food. You should use separate storage facilities including
refrigerators and freezers. Where this isn’t possible and there is
only one unit, the clean areas should be sufficiently separated and
clearly identifiable.
 2. *Organise the freezer so that bread is not stored on top of raw
kebabs.
 3. Staff should wash and dry their hands thoroughly using a recognised
technique before handling food. I noticed that you have installed a
roller towel. In premises which handle raw meat/vegetables as well as
ready to eat food the use of non hand operable taps is recommended,
but if they are not available, taps should be turned off using a paper
towel. I strongly recommend that you replace the roller towel with a
 supply of paper towels.
 4. *Ensure that food being held hot is kept above 63^OC. You should
periodically check the temperature using a clean probe thermometer.
This is particularly important as you are hot holding kebab meat which
does not receive any further heat treatment.

 

 

Structural Requirements

 

 5. *Cover or treat the floor to the walk in chiller to provide a sound
impervious surface which can be effectively cleaned and where
necessary disinfected.
 6. *Finish the cladding to the walls ensuring that it is securely fixed
particularly around the doorway into the potato store.
 7. *Replace all missing tiles to the walls and shelving.
 8.  If you want to have the external door open into the prep room, you
should fit an insect screen to prevent to prevent risk of access by
flying insects.

Some structural works have been outstanding for some time as you have been
waiting for the landlord to carry out major structural works. However, if
the structural works aren’t carried out

 by your landlord you will need to carry out all necessary work so that
the prep room meets the required standard.

 

Management/Control Procedures

 

 9. *Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider
as your business handles both raw food and ready to eat food. It is
important that you have the necessary control measures in place at all
times.   I recommend that in addition to considering the guidance in
the enclosed E Coli 0157 fact sheet, you should read the full guidance
document in order to fully understand the necessary controls and the
rationale behind them.  You can find the guidance at:

 [1]http://www.food.gov.uk/multimedia/pdfs/e...

 and the Q & A document at:

     
[2]http://www.food.gov.uk/multimedia/pdfs/e...

 

10. *You must keep your completed safer food better business pack at the
premises at all times. It must be kept up to date and be available for
inspection at all times. At the time of inspection, the pack was not
on site and the only records available had not been kept up to date
and had information missing. If you need to obtain a new SFBB caterers
pack you may order one directly from The Food Standards agency on 
0845 606 0667 . This matter has been brought to your attention in a
previous letter dated 15March 2011.  

 

11. * Ensure that all staff are trained in the safe methods in your safer
food better business pack. You should have received a training dvd
with your pack. Otherwise you can download  the training from the
website food.gov.uk

                                                                                                                                    
`

12. *You must keep appropriate records. You may find it easier to use a
daily record sheet so that there is one sheet per day which covers all
activities in your business. An example is enclosed and if you would
like to email me so that I have your email address I can send you the
electronic document which you can print and amend if necessary to suit
your business.

 

Health and Safety Requirements

 

13. Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

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

 

Carol Randle

Food Safety Officer

References

Visible links
1. http://www.food.gov.uk/multimedia/pdfs/e...
2. http://www.food.gov.uk/multimedia/pdfs/e...

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 A Robinson CV9 1DE

The Coleshill Hotel  

152-156 High Street Switchboard   : (01827) 715341

Coleshill Fax                : 01827 719399

Birmingham E Mail            : [email address]

B46 3BG Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     : Mrs Jo Phipps

Direct Dial      : 01827 719304
 
Your ref          :

Our ref           : 012654

 
  Date              : 27 January 2012

            

 

Dear Mr & Mrs Robinson,

 

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 Coleshill Hotel, 152-156 High Street, Coleshill, Birmingham, B46 3BG.

 

I refer to my inspection of the above premises on 27 January 2012 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

 

Cameo Suite

 

 1. *Clean and redecorate the fire escape door in the kitchen.
 2. *Replace all defective floor and wall tiles in the kitchen.
 3. *Thoroughly clean underneath units and equipment in the kitchen paying
particular attention to the floor/wall junctions and maintain in a
clean condition.
 4. *Replace the worn and dirty carpet from the kitchen to the hall.
 5. *Provide mechanical ventilation in the Gents toilets.
 6. *Repair the defective light fitting in the Gents toilets.

 

Hotel Kitchen

 

 7. *Replace the missing screws from the extracts above the cooking range.
 8. *Redecorate the discoloured ceiling.

 

 

Cont/d.

 

- 2 -

 

Dry Store

 

 9. *The floor paint is chipped/flaking and cannot be kept clean.  Repaint
the floor.

 

Wash Up Area

 

10. *Replace the defective door handle into the wash up area.
11. *Thoroughly clean dusty areas at high level and maintain in a clean
condition and repaint the ceiling and walls.
12. *Part of the extract ducting has been removed.  The remaining piece is
being help up by a piece of string and looks unsafe.  Secure the
ducting or remove it completely.

 

Area Outside Main Cellar

 

13. *There were holes and defective areas to the ceiling and walls.  Make
good these areas and redecorate to leave an even, smooth and easy to
clean surface.

Cellar

 

14. *There were defective areas of wall and ceiling.  Make good the
defective areas to leave an even, smooth and easy to clean surface and
redecorate.
15. *Replace the defective shelving supporting the boxes of post mixes.
16. *Replace the missing wall boards housing the pipe work.
17. *The paintwork around the cellar steps is flaking.  Redecorate the
defective paintwork  and replace any defective step nosings.
18. *Replace the broken floor tiles at the top of the cellar steps.

 

Gents Toilet Lower Ground

 

19. *The floor paint is flaking and cannot easily be kept clean in this
condition.  Provide a surface to the floor which can easily be kept
clean.
20. *Repair/replace the defective light fitting over the wash hand basins.
21. *Replace the broken tiles around the wash hand basins and the urinals.
22. *Repair/replace the defective toilet.
23. *Repair the area of defective wall and redecorate.
24. *Thoroughly clean the high level cistern and maintain in a clean
condition.
25. *Secure the loose floor strip.
26. *Repair the defective extract system.

 

Ladies Toilet Lower Ground

 

27. *Replace all defective/broken tiles.
28. *Repair the defective extract system.
29. *Repaint the flaking paint in the toilet cubicles
30. *Part of the flooring covering has been removed due to a flood and has
not been replaced.  Replace the missing floor covering.
31. *Repair the wooden edge of the sink unit which is pulling apart.

 

Outside

 

32. *Although this was not a health and safety inspection it was noted
that the slabs outside the back door leading to the cellar are broken
and uneven and are a hazardous.  Replace the broken slabs.

 

 

Cont/d.

 

- 3 -

Management/Control Procedures

 

33. Please find enclosed a booklet with details of my digital thermometer
you expressed an interest in.  These products can be purchased through
other companies.

 

34. Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider
as your business handles both raw food and ready to eat food. It is
important that you have the necessary control measures in place 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 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

 

A copy of this letter is also being sent to:

 

 

Greene King Retailing Ltd

Abbot House

PO Box 337

Bury St Edmunds

Suffolk

IP33 1QT

 

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 Jill Wall
Switchboard   : (01827) 715341
 
Fax                : 01827 719399

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           : 012641

 
  Date              : 26 January 2012

            

Dear Madam,

 

The Food Hygiene (England) Regulations 2006

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

Coleshill Stroke Club, Community Centre, Hudson Avenue, Coleshill,
Birmingham, B46 3LR

 

I refer to my inspection of the above premises on 26 January 2012 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 visit you were unable to find the temperature
probe.  As discussed you should keep the probe in a safe place to avoid it
going astray after other groups have used the kitchen.

 

Once you have probed the cooked food to ensure it has been thoroughly
cooked to a centre temperature of at least 75^0 centigrade it is good
practice to record the temperatures alongside your menu in your diary.

 

I trust that this matter 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

 

 

Julia Rowbottom

Food Safety Officer

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 Hyde CV9 1DE

6 Kendal Avenue  

Coleshill Switchboard   : (01827) 715341

Warwickshire Fax                : 01827 719399

B46 1BJ 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           : 013176

 
  Date              : 3 October 2012

            

 

Dear Madam,

 

The Food Hygiene (England) Regulations 2006

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

Hydes Homemade, 6 Kendal Avenue, Coleshill, Warwickshire, B46 1BJ

 

I refer to my inspection of the above premises on 2 October 2012 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 ensure that all chilled foods are maintained below 8^0C –
preferably below 5^0C, in order to ensure this you should provide
thermometers in your fridges and check and record the temperatures of the
units.  The temperatures can be recorded in the diary section of your
safer food better business pack.

 

Management/Control Procedures

 

2*.  Ensure that you have your completed and up to date safer food better
business pack available for inspection at all times.  It is imperative
that the diary is completed on the days you bake to ensure that all daily
checks have been carried out and all safe methods have been followed.  If
you are unable to find your safer food better business pack then you must
complete and use the pack that I left at the time of this visit.

 

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 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 sincerely

 

 

 

 

Julia Rowbottom

Food Safety Officer

 

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 Stuart Munro
CV9 1DE
Cole End Stores
 
50 Lichfield Road
Switchboard   : (01827) 715341
Coleshill
Fax                : 01827 719399
Birmingham
E Mail            : [email address]
B46 1EG
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     : Mrs Carol Randle

  Direct Dial      : 01827 719358

Your ref          :

Our ref           : 012679

 
  Date              : 7 February 2012

            

Dear Sir

 

The Food Hygiene (England) Regulations 2006

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

Cole End Stores & Off Licence, 50 Lichfield Road, Coleshill, Birmingham,
B46 1EG

 

I refer to my inspection of the above premises on 7 February 2012 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.      *You should keep a simple written record of your daily temperature
checks and date checks. Enclosed is a simple check sheet which you may
wish to copy.

 

Health and Safety Requirements

 

2.  Please complete the enclosed self audit questionnaire and return in
the envelope           provided within 14 days.

 

If you require any 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 Paul Walton, Manager.

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 Stuart Munro
Switchboard   : (01827) 715341
 
Fax                : 01827 719399

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           : 012909

 
  Date              : 29 May 2012

            

 

Dear Sir,

 

The Food Hygiene (England) Regulations 2006

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

Connoisseurs Fine Foods Ltd, 50b Lichfield Road, Coleshill, Warwickshire,
B46 1EG

 

I refer to my inspection of the above premises on 29 May 2012 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 labelling system you use gives a full and accurate
description as to the stage the food being stored is at i.e. defrosted on,
opened on, use by, cooked on etc.  There was some chicken defrosting but
it was not clear from the labelling that this was the case.

 

2 I recommend you check your cooking process is adequate by periodically
checking the centre temperature of food using a probe thermometer. It is
advisable to keep a record of your checks (record sheet enclosed).

 

3* Label all sauces once opened to ensure that manufacturer’s instructions
can be followed.

 

Structural Requirements

 

 4 The insectocutor was not working. I recommend it is repaired, serviced
and maintained in good working order.

 

 

5* Replace the edges of the shelves which have exposed chip board to leave
a surface which is impervious and capable of being cleaned and where
necessary disinfected.

 

Management/Control Procedures

 

6     Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider as
your business handles both raw food and ready to eat food. It is important
that you have the necessary control measures in place at all times.

 

      7* Ensure that your food safety management folder is reviewed
periodically and when you or your staff alter the menu or preparation
routines.

 

 

Health and Safety Requirements

 

 1. Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

I have enclosed a blue card for you to complete when the above matters
have been addressed, it is envisaged this should take no longer than 4
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

 

 

 

 

Ms Sharon Patrick

Food Safety Officer

Environmental Health

 

 

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 Lincoln Richards
Switchboard   : (01827) 715341
 
Fax                :

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           : 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

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 Kit Bramley
Switchboard   : (01827) 715341
 
Fax                : 01827 719399

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           : 012747

 
  Date              : 23 March 2012

            

 

Dear Madam,

 

The Food Hygiene (England) Regulations 2006

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

Coleshill Tennis & Sports Club, Maxstoke Lane, Coleshill, Warwickshire,
B46 3BP

 

I refer to my inspection of the above premises on 7 March 2012 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 order to ensure that foods are cooked to a centre temperature of
at least 75^0 centigrade you should purchase a probe thermometer.  Probe
all cooked foods and record the temperatures in your daily diary.

 

Structural Requirements

 

Kitchen

 

2*.  Remove all cobwebs from high level in the kitchen.

 

3*.  Paintwork is damaged and missing at the top of the laminate at the
rear of the worktop throughout the kitchen, redecorate these areas to
provide a cleanable surface.

 

4*.  Clean the ceiling by the cooker.

 

Bar

 

5*.  Remove the broken pane of glass from the far end of the bar servery.

 

6*.  Replace any damaged or missing edge strips to the shelves in the bar
servery, if the shelf upon which the beer cooler is sited cannot be
effectively repaired then it should be replaced.

 

7*.  Repair the lower parts of the wall by the glass wash area and replace
the missing skirting, it is understood that this work is already scheduled
to be completed.

 

8*.  Clean the wooden skirtings and door frame between the bar and kitchen
and redecorate as necessary.

 

 

Management/Control Procedures

 

9*.  Complete the front sections in the safer food better business pack
which are still blank, these should be filled in with your procedures in
answer to the questions.  Also ensure that the diary is kept up to date.

 

10*.  You must ensure that food handlers have received adequate training
in matters commensurate with their work activity.  It is understood that
your bar manager Vici Morris is going to complete the Level 2 Award in
Food Safety in Catering online next week.  Ensure her certificate is
available at the next inspection.

 

11*.  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.

 

Health and Safety Requirements

 

Please complete the enclosed self audit questionnaire and return in the
envelope provided within 14 days.

 

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

 

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           : 012461

 
  Date              : 3 November 2011

            

 

Dear Madam,

 

The Food Hygiene (England) Regulations 2006

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

St. Edwards RC Primary School, Packington Lane, Coleshill, Birmingham, B46
3JE

 

I refer to my inspection of the above premises on 1 November 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 prevent any risk of contamination, part used dry foods should be
stored in re-sealable plastic containers.  At the time of the inspection
some opened packs were noted in the dry goods store.

 

Structural Requirements

 

2*.  Thoroughly clean the wall tiles at low level under the sink units,
remove all cobwebs and maintain in a clean condition.

 

3*.  Replace any broken wall tiles along the window sill and re grout the
tiles where grouting is now missing.

 

4*.  Replace the missing sealant at the rear of the worktop by the sink
unit using a suitable waterproof mastic.

 

5*.  Thoroughly clean the greasy ceiling panels in the centre of the
kitchen around the ceiling fans and maintain in a clean condition.

 

6*.  Thoroughly clean the dusty and greasy ceiling fans and maintain in a
clean condition.

 

Management/Control Procedures

 

7*.  The last pest control report was dated January 2011 indicating that
no visit has been carried out since then.  You should ensure that frequent
inspections are made to ensure that your premises are maintained in a pest
free condition.

 

8*.  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.  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

 

A copy of this letter is also being sent to:

 

Mrs Moira Davison

Headteacher

St Edwards R C Primary School

Packington Lane

Coleshill

Birmingham

B46 3JE

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 Hunter
CV9 1DE
Parkfield 21
 
21 Parkfield Road
Switchboard   : (01827) 715341
Coleshill
Fax                : 01827 719399
Birmingham
E Mail            : [email address]
B46 3LD
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     : Ms Sharon Patrick

  Direct Dial      : 01827 719292

Your ref          :

Our ref           : 012699

 
  Date              : 13 February 2012

            

 

Dear Sir,

 

The Food Hygiene (England) Regulations 2006

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

Parkfield 21, 21 Parkfield Road, Coleshill, Birmingham, B46 3LD

 

I refer to my inspection of the above premises on 13 February 2012 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 container of double cream which was past its use by date,
it was dated “use by 12 Feb 2012”. 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. When purchasing stock check date codes to
ensure sufficient shelf life. 

 

2 There was a jar of Black Olive Pate with a best before date of
30/5/2011.  I recommend you do not use food which has exceeded its best
before date and you should check your goods regularly to ensure efficient
stock rotation.

 

3 As discussed there were items in the refrigerator with no labelling to
indicate when they were opened. I recommend labelling these foods with a
date of opening to ensure that they are stored and used in line with
manufacturer’s instructions.

 

Structural Requirements

 

4* Repair the damaged seal on the refrigerator used to store the wine.

 

5* Thoroughly clean the microwaves and maintain in a clean condition.

6* Seal around the pipe under the sink unit in the wash up area.

 

7* Clean the drawers in the freezer and maintain in a clean condition.

 

8* Repair and redecorate the damaged paint work to the wall above the
cooking range and wash hand basin, to leave a surface which can be easily
cleaned.

 

9* Replace the badly scored chopping boards as they can no longer be
effectively cleaned and disinfected.

 

10* There were items such as Miracle Gro and wood stain stored in the
kitchen. These should be removed and stored in a separate area away from
any food storage or food preparation.

 

11* Thoroughly clean the refrigerator in the servery and maintain in a
clean condition.

 

12 Remove any items form the servery and kitchen which are not associated
with the food business to allow effective cleaning to take place.

 

Management/Control Procedures

 

13* You should make a note of the date each time you review your HACCP,
even if no changes are made. A record sheet is enclosed as an example
which can be kept at the front of your blue folder. You may find it easier
to use a single daily record sheet (see enclosed) which you can complete
on the days the restaurant is open. I recommend that food safety records
are kept for a minimum of six months.

 

14* Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider as
your business handles both raw food and ready to eat food. It is important
that you have the necessary control measures in place at all times.

 

Health and Safety Requirements

 

 1. Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

I trust that these matters will receive your earliest attention.  I have
enclosed a blue card for you to compete and return in the envelope
provided 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 faithfully

 

 

 

 

Ms Sharon Patrick

Food Safety Officer

Environmental Health

 

 

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 David Whitehead
Switchboard   : (01827) 715341
 
Fax                : 0870 4001858

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           : 011948

 
  Date              : 24 January 2011

              

 

 

 

Dear Mr Whitehead,

 

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

Coleshill Cricket Club, Memorial Park Centre, Parkfield Road, Coleshill,
Warwickshire, B46 3LE

 

I refer to my inspection of the above premises on 24 January 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.

 

Cleanliness and repair of premises and equipment.

 

1* The perspex strip on the fridge containing the soft drinks is damaged
and cannot be adequately cleaned. Repair/renew to allow it to be
thoroughly cleaned and disinfected.

 

2* The door seal on the fridge soft drinks fridge is split, renew the door
seal.

 

3* Repair/replace the edging strip on the inside of the glass chiller and
clean the edging strip on the door.

 

4* There was mould growth on the shelves and around the door seal in the
Lucozade fridge, clean and maintain in a clean condition.

 

5* Repair the plasterwork around the socket at the rear of the Lucozade
fridge and leave in a sound easy to clean condition.

 

6* Re-decorate the plastered ceiling in the gents toilets

 

7* Repair the floor underneath the partition in the gents toilets.

 

8* The carpet is badly rucked in the club room and the rug near the fire
exit is torn, repair or replace these items as they present trip hazards.

 

I trust these matters will receive your immediate attention it is
envisaged they will be done for when the season begins in May, I will
revisit at this time as I would like to see the club when it is fully
operational.

 

Should 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

 

 

 

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 J Perry
Switchboard   : (01827) 715341
 
Fax                : 01827 719399

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           : 013178

 
  Date              : 5 October 2012

            

 

Dear Sir,

 

The Food Hygiene (England) Regulations 2006

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

Snackers Food Trailer, Roman Way, Coleshill, Warwickshire

 

I refer to my inspection of the above premises on 3 October 2012 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 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 opened, when it has been frozen, when
it has been defrosted and when it should be used by etc etc. so that there
can be no confusion.  When applying a shelf life ensure the manufacturers’
instructions are being followed.  At the time of the inspection the
following were noted;

o Open cooked ham and corned beef with no date as to when it had been
opened or when it should be used by.
o Open bag of cooked chicken with no label on at all, on discussion it
was understood it had been frozen but there was no indication as to
when it had been defrosted or when it should be used by.
o An open container of chicken tikka sandwich filling with no date as to
when it had been opened or when it should be used by.
o A pack of sausages with a use by date of 6 Sep, which had been frozen
but no label to indicate they had been frozen or when they had been
defrosted.

 

 

Management/Control Procedures

 

2*.  Your food safety management system states you will use high risk
foods within 3 days of opening, however as foods are not currently being
labelled when they are opened you have no way of knowing this.  You should
ensure that you follow your procedures in your food safety management
system.

 

3*.  Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider as
your business handles both raw food and ready to eat food. It is important
that you have the necessary control measures in place at all times.   I
recommend that in addition to considering the guidance in the enclosed E
Coli 0157 fact sheet, you should read the full guidance document in order
to fully understand the necessary controls and the rationale behind them. 
You can find the guidance at:

 [1]http://www.food.gov.uk/multimedia/pdfs/e...

 and the Q & A document at:

     
[2]http://www.food.gov.uk/multimedia/pdfs/e...

 

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 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 sincerely

 

 

 

 

Julia Rowbottom

Food Safety Officer

 

References

Visible links
1. http://www.food.gov.uk/multimedia/pdfs/e...
2. http://www.food.gov.uk/multimedia/pdfs/e...

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
Martin McColl Ltd
CV9 1DE
Martin McColl House
 
Ashwells Road
Switchboard   : (01827) 715341
Brentwood
Fax                : 01827 719399
Essex
E Mail            : [email address]
CM15 9ST
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     : Mrs Carol Randle

  Direct Dial      : 01827 719358

Your ref          :

Our ref           : 013157

 
  Date              : 24 September 2012

            

 

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 18 September 2012 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 on September 18^th 2012 there were three
packs of sandwiches (a BLT, Tuna mayonnaise and a free range egg
mayonnaise with cress) on display for sale, all of which were past
their use by date.

 

 It is a serious contravention of food safety legislation to have food on
display for sale after its use by date. Consuming food after the expiry of
its use by date may cause serious illness. I must warn you that if on any
future visits you have food after the expiry of its use by date, formal
action in the form of a prosecution will be considered.

 

 2. *Food should be wrapped or covered during storage. Remind staff to
close the top of the bags after removing bakery items from the
freezer.
 3. A fabric towel was provided for hand drying. Fabric towels where the
same part may be used more than once are not recommended. It is
recommended that you provide and maintain a supply of paper towels at
the basin so that food handlers can wash and dry their hands
effectively.

 

 

 

 

Structural Requirements

 

 4. *Clean the walls and ceiling in the kitchen and redecorate where
necessary as there are cobwebs and some damaged wallpaper to the
ceiling.
 5. * Remove the torn poster which is hanging from the wall above the
chest freezer in the kitchen.

 

Management/Control Procedures

 

 6. *You should review your opening and closing checks and ensure that
there are clear written instructions on checking for out of date food
at the end of the day and the beginning of the day.

 

Health and Safety Requirements

 

 7. Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

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

 

A copy of this letter is also being sent to: Mr Alan Mann, Manager.

 

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 Jayne Trevethick
CV9 1DE
I. M. House
 
South Drive
Switchboard   : (01827) 715341
Coleshill
Fax                : 0870 4001858
Birmingham
E Mail            : [email address]
B46 1DF
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     : Ms Sharon Patrick

  Direct Dial      : 01827 719292

Your ref          :

Our ref           : 011947

 
  Date              : 28 January 2011

              

 

 

 

Dear Mrs Trevethick,

 

The Food Hygiene (England) Regulations 2006

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

Mitie Catering Services Ltd, I. M. House, South Drive, Coleshill,
Birmingham, B46 1DF

 

I refer to my inspection of the above premises on 21 January 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.

 

Food Safety Management

 

1* There were a number of items on your premises which were past their use
by date. The following items were found:

·         There was a pack of sliced beef with a manufacturers use by date
of 19/1/11, this had been subsequently labelled with a use by date of
24/1/2011.

·         Pack of sliced turkey with a manufacturers use by date of
21/1/2011 this had been subsequently labelled with a use by date of
24/1/2011.

·         In fridge 4 in the servery area there was a tub of cream cheese
which was opened on 17/1/2011 manufacturers instructions stated “use
within 48 hours of opening”

 

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 throw out
any out of date food.

 

Stock Rotation:

 

2* There were a number of items opened and not labelled, sweet chilli
sauce, french dressing, and sun dried tomatoes, there was a bottle of soy
sauce with a best before date of November 2010, it was labelled as opened
on 25/9/09, manufacturers instructions stated “keep refrigerated  and use
within one month”.

·         Pesto opened on 4/11/2010 labelled use by 4/12/2010.

·         Lemon juice opened on 2/11/2010 labelled use by 2/12/2010.

 

You must ensure that foods are stored correctly are within date and
correctly rotated.

 

Equipment

 

3* The chopping boards were badly scored, replace these to reduce the risk
of contamination.

 

Training

 

4* You must ensure that all staff engaged in your food business are
supervised, instructed, and/or trained in food hygiene matters to a level
appropriate to their work activity. During the inspection you mentioned
that training was planned, would you let me know on receipt of this letter
when the training is to take place?

 

Temperature Control.

 

5 The upright freezer in the servery area was reading -10^0C the
recommended operating temperature is -18^0C ^  to -21^0C. I recommend that
the unit is adjusted so that it operates between those temperatures and
monitored regularly.

 

I trust these matters will receive your immediate attention, I will
revisit in three weeks time to check the above matters have been
addressed.

 

Should 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 being sent to:

 

Sarah Smith at Mitie Catering Services.

 

 

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 Lyndon Williams
CV9 1DE
The Norton
 
Station Road
Switchboard   : (01827) 715341
Coleshill
Fax                : 01827 719399
Birmingham
E Mail            : [email address]
B46 1JZ
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     :Julia Rowbottom

  Direct Dial      : 01827 719359

Your ref          :

Our ref           : 012601

 
  Date              : 12 January 2012

            

 

Dear Sir,

 

The Food Hygiene (England) Regulations 2006

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

The Norton, Station Road, Coleshill, Birmingham, B46 1JZ

 

I refer to my inspection of the above premises on 11 January 2012 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 foods are either used or disposed of before
the expiry of their use by date.  At the time of the inspection a pack of
Rib Eye Steak was in the fridge with a use by date of 10/1/12.

 

2.  It is understood that you freeze packs of meat that are brought in
chilled.  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;

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 a date of freezing and defrosting and
o Ensure use as soon as possible after defrosting in accordance with any
period recommended by the manufacturer.

 

 

Structural Requirements

 

3*.  Defrost the small freezer in the kitchen and maintain in a frost free
and clean condition.

 

4*.  Thoroughly clean the grease filters and extraction canopy and
maintain in a clean condition at all times.

 

5*.  Clean the floor under the cooking range, around fridge 2 and under
the sink units and maintain in clean condition at all times.

 

6*.  Re secure the wash basin to the wall and seal at the back using a
suitable waterproof mastic.

 

7*.  Clean the bottom shelf in freezer 2 where debris has accumulated and
maintain in a clean condition.

 

8*.  Either remove the bare wooden shelving unit from under the
preparation table or redecorate it using a hard gloss paint to provide an
impervious cleanable surface.

 

9*.  Seal the gap at the rear of the sink unit in the bar wash up using a
suitable waterproof mastic.

 

10*.  Thoroughly clean out the corner by sound system, remove any items
not used in connection with the business and maintain this area in a clean
and tidy condition.

 

11*.  Effectively proof all the gaps around the external doorway in the
cellar with a solid durable material in order to minimise pest entry
points.

 

Management/Control Procedures

 

12*.  No food safety management system was available for inspection at the
time of the visit.  Under the above Regulations you must look at each step
in your food business and put in place controls to ensure that the food
you produce and sell at your premises is safe to eat.  In order to help
you with this requirement I will deliver a Safer Food Better Business
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 lists

·         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.

 

You must then ensure that your written system is kept on site and
available for inspection at all times.

 

13.  As requested please find enclosed a list of Training providers for
the Level 2 Award in food Safety in Catering

 

14.  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.

 

15.  Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider as
your business handles both raw food and ready to eat food. It is important
that you have the necessary control measures in place at all times.

 

 

Health and Safety Requirements

 

16.  Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

17.  Provide a suitable electricity supply to the sound system which is
currently unsuitable as the extension cable used by the sound system was
hanging down by the side of the unit putting strain on all the cables
plugged into it.

 

18.  Ensure that all gas cylinders, whether empty or full, are secured to
a rigid structure to prevent them falling.  Chains were available in the
cellar but they were not being used.

 

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

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 Jeanette James CV9 1DE

The Uppercrust  

77 Parkfield Road Switchboard   : (01827) 715341

Coleshill Fax                : 01827 719399

B46 3LD 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           : 013167

 
  Date              : 27 September 2012

            

 

Dear Madam

 

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 18 September 2012 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 have complete traceability for your products. It was noted
that you currently remove the label when a pack of meat is opened and
store it in a plastic wallet. The system could be improved by keeping
the labels in a diary on the relevant date if you do not wish to label
individual meats. You should also make a note of the date when you
open canned meat.

 

 2. Check that the manufacturer’s instructions are being followed with
regard to prawns as the shelf life once defrosted may be very short.

 

Structural Requirements

 

 3. *Re-grout the tiles behind the sink in the shop. I understand you are
planning to redecorate in the near future.
 4. *Thoroughly clean the wash basin.
 5. *Remove the rust from the bottom ledge of the refrigerator and treat
using a suitable hard gloss paint such as hammerite.
 6. At the time of inspection the mop was stored in a bucket of cold
water. The mop head should be cleaned and dried after use.

 

Management/Control Procedures

 

 7. *Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider
as your business handles both raw food and ready to eat food. It is
important that you have the necessary control measures in place at all
times.   I recommend that in addition to considering the guidance in
the enclosed E Coli 0157 fact sheet, you should read the full guidance
document which you have already obtained, along with the question and
answer document, in order to fully understand the necessary controls
and the rationale behind them.  They can be downloaded at:

 [1]http://www.food.gov.uk/multimedia/pdfs/e...

 and the Q & A document at:

     
[2]http://www.food.gov.uk/multimedia/pdfs/e...

You should follow the guidance and have strict separation between raw
meat/raw vegetables and ready to eat food at all stages from storage
through to service. For example you should have clearly defined separate
storage areas. This includes storage in the freezer.

      There should also be separate working areas for handling raw
meat/vegetables and      ready to eat food.

Sinks can be another area where cross contamination occurs. Food should be
washed in such a way to avoid contact with the sink both during and after
washing e.g. by placing them in a bowl/container or colander. The sink
should be thoroughly cleaned and disinfected between uses (including the
taps and any other fittings).

Your suggestion to have all raw meat stored and prepared by your butcher
would help to reduce these risks and is therefore recommended.

 

 8. *Your food safety management system needs to be reviewed and I have
sent you a       copy by email which you can amend to suit your
business.

 

 9. I have enclosed a daily record sheet which you may wish to use. I have
also emailed a copy in case you want to amend it.

 

Health and Safety Requirements

 

10. Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

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.

 

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

 

 

 

 

 

 

 

 

References

Visible links
1. http://www.food.gov.uk/multimedia/pdfs/e...
2. http://www.food.gov.uk/multimedia/pdfs/e...

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 Howard Thom
CV9 1DE
Wheatsheaf Inn
 
Station Road
Switchboard   : (01827) 715341
Coleshill
Fax                : 01827 719399
Birmingham
E Mail            : [email address]
B46 1EE
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     :Julia Rowbottom

  Direct Dial      : 01827 719359

Your ref          :

Our ref           : 012697

 
  Date              : 13 February 2012

            

 

Dear Sir,

 

The Food Hygiene (England) Regulations 2006

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

The Wheatsheaf Harvester, Station Road, Coleshill, Birmingham, B46 1EE

 

I refer to my inspection of the above premises on 8 February 2012 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 grouting to the wall tiles throughout the wash
up area in particular by the wash basin and sink units and maintain in a
clean condition.

 

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

 

3*.  Replace any damaged and missing wall tiles, notably under the wash
basin and on the bottom of the wall by the back door.

 

4*.  Thoroughly clean the ceiling panel to the microwave

 

5*.  Re seal the areas of floor where they are lifting at the joins.

 

6*.  Thoroughly clean the dish wash trays and maintain in a clean
condition.

 

7*.  Thoroughly clean the back door and redecorate as necessary.

 

8*.  Clean the floor in the walk in freezer.

 

9*.  Ensure all the towel dispensers are secured to the walls by the
individual wash basins, at the time of the visit several had fallen off
the walls.

 

10*.  Re seal the rear of the wash basin to the wall by the door into the
servery.

 

11*.  Thoroughly clean inside the small freezer in the servery and
maintain in a clean condition.

 

12*.  Clean the greasy extraction canopy and maintain in a clean condition
at all times.

 

13*.  At the time of the inspection there was a large pool of black oil on
the floor by the cooking range in the servery, which it is understood is
coming from the cooking range.  You must ensure the cooking range is
thoroughly cleaned to prevent this problem from recurring.

 

Management/Control Procedures

 

14*.  You must ensure that your daily records are completed every day, at
the time of the inspection no records had been completed for that day.

 

15. Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider as
your business handles both raw food and ready to eat food. It is important
that you have the necessary control measures in place at all times.

 

Health and Safety Requirements

 

16. Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

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:

 

Clare Hackett

Mitchells & Butlers Leisure Retail Ltd

27 Fleet Street

Birmingham

B3 1JP

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

 

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 Srimurgathas Ponnampalam CV9 1DE

Coleshill General Store  

105c Wingfield Road Switchboard   : (01827) 715341

Coleshill Fax                : 01827 719399

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

This matter is being dealt with by

                     : Julia Rowbottom

  Direct Dial      : 01827 719359

Your ref          :

Our ref           : 012971

 
  Date              : 2 July 2012

            

 

Dear Sir,

 

The Food Hygiene (England) Regulations 2006

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

Coleshill General Store, 105C Wingfield Road, Coleshill, Birmingham, B46
3NH

 

I refer to my inspection of the above premises on 26 June 2012 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 foods on sale are within date and correctly
rotated.  At the time of the inspection a pack of Bernard Matthews Chicken
Breast was on display for sale after the expiry of the use by date which
was 22 June.

 

It is a serious contravention of food safety legislation to have food on
display for sale after the expiry of its use by date as consuming a
product after its use by date can lead to serious illness.

 

2*.  Remove all food items that were being stored in the lobby to the
toilet.  Food items must not be stored in this area at any time.

 

3*.  Ensure that all food products are stored on shelves and not directly
on the floor.

 

Structural Requirements

 

3*.  Complete the tiling to the floor in the shop, storeroom and toilet
area.

 

4*.  Remove all mould growth from the back wall in the storeroom. Treat
the affected area to protect against the effects of dampness and
redecorate the wall using a hard gloss paint incorporating a suitable
fungicide.

 

5*.  Redecorate the newly plastered wall at the end of the chiller unit in
the shop.

 

6*.  Replace the broken window panes to the front of the shop.

 

7*.  Thoroughly clean the lid rebates to the ice cream freezer and
maintain in a clean condition.

 

8*.  Once the electrician has finished work ensure that all the ceiling
tiles are replaced and kept in situ.

 

Management/Control Procedures

 

9*.  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 in the case of chilled and frozen
foods, each time 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.

(iii) Stock rotation

You must ensure that foods on sale are within date and correctly rotated.

 

It is essential that you have a system for checking dates on a daily basis
to ensure that food is never kept after its use by date.

 

I have enclosed a simple check sheet as an example, which you can
photocopy. The sheet can then be ticked and signed each day to confirm
that dates and temperatures have been checked.

 

Health and Safety Requirements

 

Please complete the enclosed self audit questionnaire and return in the
envelope provided within 14 days.

 

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

 

 

Mrs Julia Rowbottom

Food Safety Officer

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                : 01827 719399

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           : 012927

 
  Date              : 14 June 2012

            

 

Dear Madam,

 

The Food Hygiene (England) Regulations 2006

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

Coleshill C Of E Primary School, Wingfield Road, Coleshill, Birmingham,
B46 3LL

 

I refer to my inspection of the above premises on 13 June 2012 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 when you have the raw beef mince defrosting in
the fridge that it is kept at the bottom of the fridge and totally
separate from ready to eat foods.  At the time of the inspection the tray
containing packs of beef mince was on the same shelf as ready to eat foods
and adjacent to a tray of sandwiches.

 

Structural Requirements

 

2*.  Clean the dusty extract grilles and maintain in a clean condition at
all times.

 

Management/Control Procedures

 

3*.  Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider as
your business handles both raw food and ready to eat food. It is important
that you have the necessary control measures in place at all times.

 

 

4*.  It is understood that your current policy regarding food handlers
returning to work after any sickness or diarrhoea is 48 hours in line with
the current Food Handlers Fitness to work guidance.  However in the HACCP
documentation on site it stipulates returning after 24 hours.  Ensure that
all written procedures are up to date and correct.

 

I trust that these matters 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

 

 

 

 

Julia Rowbottom

Food Safety Officer

 

A copy of this letter is also being sent to:

 

Mr A Kershaw, Head teacher, Coleshill C of E Primary School.

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 June Mansell
Switchboard   : (01827) 715341
 
Fax                : 01827 719399

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           : 012485

 
  Date              : 16 November 2011

            

 

Dear Madam,

 

The Food Hygiene (England) Regulations 2006

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

Food to go, Unit 4, Station Road, Coleshill, Warwickshire, B46 1HT

 

I refer to my inspection of the above premises on 16 November 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 raw foods are kept totally separate from ready to eat
foods to prevent any risk of cross contamination.  At the time of the
inspection some raw chicken was in the door of the fridge alongside some
cheese.  As discussed at the inspection you should keep one of the fridges
for your raw meat and one for ready to eat foods.

 

2*.  Some Black Pudding had been opened and the cut end left unwrapped and
stored in the fridge. You must cover or wrap all open food for storage and
label with the date of opening to control its use.

 

3.  You should record the cooked temperatures, particularly pies and
chicken in the daily diary of your safer food better business pack.

 

Structural Requirements

 

4*.  Repair the pump to the cold water so that you have a constant supply
of cold water to the basins.

 

5*.  Re secure the edge strip at the rear of the basins.

 

Management/Control Procedures

 

6*.  The front sections of your safer food better business had not been
completed.  As discussed please complete the front sections of the new
pack which I will bring out to you.  Continue to complete the diary pages
and as mentioned above record the temperatures of cooked foods.

 

7*.  You should ensure that all food handlers are trained in food hygiene
matters commensurate with their work activity and as such both yourself
and the other food handler should complete the Level 2 Award in Food
Safety in Catering.  Enclosed is a list of training providers which you
may wish to use.

 

Health and Safety Requirements

 

8. Please complete the enclosed self audit questionnaire and return in the
envelope provided within 14 days.

 

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

Whiles, Stephen, North Warwickshire Borough Council

Dear Sir

 

That is all the food hygiene reports for premises in Coleshill.

 

The following premises have been inspected, but with no adverse reports:

 

Old Barn Guest House, Birmingham Road

Blythewood guest House, 39 Blythe Road

Springfield House, 69 Coventry Road

Tesco express, 128a High Street

High Meadow infant school, Norton Road

Woodlands school, Packington Lane

Coleshill Town FC, Packington Lane

St Edwards Wraparound, Packington Lane

Chestnut Tree Nursery, Parkfield Road

The Rice Bowl, 73 Parkfield Road

 

Stephen Whiles

Environmental Health Manager

North Warwickshire Borough Council

South Street

Atherstone

Warwickshire   CV9 1DE

Tel 01827 719326

Fax 01827 719399

[1]www.northwarks.gov.uk

 

 

References

Visible links
1. http://www.northwarks.gov.uk/

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 Lyndon Williams
CV9 1DE
The Norton
 
Station Road
Switchboard   : (01827) 715341
Coleshill
Fax                : 01827 719399
Birmingham
E Mail            : [email address]
B46 1JZ
Website         : www.northwarks.gov.uk

This matter is being dealt with by

                     :Julia Rowbottom

  Direct Dial      : 01827 719359

Your ref          :

Our ref           : 012601

 
  Date              : 12 January 2012

            

 

Dear Sir,

 

The Food Hygiene (England) Regulations 2006

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

The Norton, Station Road, Coleshill, Birmingham, B46 1JZ

 

I refer to my inspection of the above premises on 11 January 2012 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 foods are either used or disposed of before
the expiry of their use by date.  At the time of the inspection a pack of
Rib Eye Steak was in the fridge with a use by date of 10/1/12.

 

2.  It is understood that you freeze packs of meat that are brought in
chilled.  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;

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 a date of freezing and defrosting and
o Ensure use as soon as possible after defrosting in accordance with any
period recommended by the manufacturer.

 

 

Structural Requirements

 

3*.  Defrost the small freezer in the kitchen and maintain in a frost free
and clean condition.

 

4*.  Thoroughly clean the grease filters and extraction canopy and
maintain in a clean condition at all times.

 

5*.  Clean the floor under the cooking range, around fridge 2 and under
the sink units and maintain in clean condition at all times.

 

6*.  Re secure the wash basin to the wall and seal at the back using a
suitable waterproof mastic.

 

7*.  Clean the bottom shelf in freezer 2 where debris has accumulated and
maintain in a clean condition.

 

8*.  Either remove the bare wooden shelving unit from under the
preparation table or redecorate it using a hard gloss paint to provide an
impervious cleanable surface.

 

9*.  Seal the gap at the rear of the sink unit in the bar wash up using a
suitable waterproof mastic.

 

10*.  Thoroughly clean out the corner by sound system, remove any items
not used in connection with the business and maintain this area in a clean
and tidy condition.

 

11*.  Effectively proof all the gaps around the external doorway in the
cellar with a solid durable material in order to minimise pest entry
points.

 

Management/Control Procedures

 

12*.  No food safety management system was available for inspection at the
time of the visit.  Under the above Regulations you must look at each step
in your food business and put in place controls to ensure that the food
you produce and sell at your premises is safe to eat.  In order to help
you with this requirement I will deliver a Safer Food Better Business
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 lists

·         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.

 

You must then ensure that your written system is kept on site and
available for inspection at all times.

 

13.  As requested please find enclosed a list of Training providers for
the Level 2 Award in food Safety in Catering

 

14.  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.

 

15.  Your attention is drawn to the enclosed fact sheet entitled ‘E coli
O157: An invisible threat to your business’ which you should consider as
your business handles both raw food and ready to eat food. It is important
that you have the necessary control measures in place at all times.

 

 

Health and Safety Requirements

 

16.  Please complete the enclosed self audit questionnaire and return in
the envelope provided within 14 days.

 

17.  Provide a suitable electricity supply to the sound system which is
currently unsuitable as the extension cable used by the sound system was
hanging down by the side of the unit putting strain on all the cables
plugged into it.

 

18.  Ensure that all gas cylinders, whether empty or full, are secured to
a rigid structure to prevent them falling.  Chains were available in the
cellar but they were not being used.

 

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

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 June Mansell
Switchboard   : (01827) 715341
 
Fax                : 01827 719399

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           : 012485

 
  Date              : 16 November 2011

            

 

Dear Madam,

 

The Food Hygiene (England) Regulations 2006

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

Food to go, Unit 4, Station Road, Coleshill, Warwickshire, B46 1HT

 

I refer to my inspection of the above premises on 16 November 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 raw foods are kept totally separate from ready to eat
foods to prevent any risk of cross contamination.  At the time of the
inspection some raw chicken was in the door of the fridge alongside some
cheese.  As discussed at the inspection you should keep one of the fridges
for your raw meat and one for ready to eat foods.

 

2*.  Some Black Pudding had been opened and the cut end left unwrapped and
stored in the fridge. You must cover or wrap all open food for storage and
label with the date of opening to control its use.

 

3.  You should record the cooked temperatures, particularly pies and
chicken in the daily diary of your safer food better business pack.

 

Structural Requirements

 

4*.  Repair the pump to the cold water so that you have a constant supply
of cold water to the basins.

 

5*.  Re secure the edge strip at the rear of the basins.

 

Management/Control Procedures

 

6*.  The front sections of your safer food better business had not been
completed.  As discussed please complete the front sections of the new
pack which I will bring out to you.  Continue to complete the diary pages
and as mentioned above record the temperatures of cooked foods.

 

7*.  You should ensure that all food handlers are trained in food hygiene
matters commensurate with their work activity and as such both yourself
and the other food handler should complete the Level 2 Award in Food
Safety in Catering.  Enclosed is a list of training providers which you
may wish to use.

 

Health and Safety Requirements

 

8. Please complete the enclosed self audit questionnaire and return in the
envelope provided within 14 days.

 

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