The George Hotel (Yarmouth) Ltd George Hotel Quay Street Yarmouth Isle Of Wight PO41 0PE From Mr David Fentum Environmental Health Department Jubilee Stores The Quay Newport Isle of Wight PO30 2EH Tel (01983) 823000 Email david.fentum@iow.gov.uk DX 56361 Newport (Isle of Wight) Web www.iwight.com 23 March 2018 Our Ref: EHCP/DAFEN1/1148 Dear Sir/Madam THE FOOD SAFETY ACT 1990 THE FOOD SAFETY AND HYGIENE (ENGLAND) REGULATIONS 2013 The George Hotel, George Hotel, Quay Street, Yarmouth, Isle Of Wight, PO41 0PE Further to my food hygiene inspection, on 10 February 2018 please note the main requirements, which must be addressed: Food Safety • Hazard Analysis and Critical Control Points (Review & Implement) • Storage - stock rotation and control • Storage - monitoring of refrigerator temperatures • Walk in chiller cross-contamination • Cleanliness • Equipment with which food comes into contact - poor repair and condition • Ceilings - defective One week/ Immediate Immediate Immediate Immediate One week Immediate One month These requirements are explained more fully in the attached schedules where the relevant regulation is stated in Italics, and the action that should be taken to comply with the regulation is shown in bold print. The action that you are required to take is based on the ‘guide to compliance’ provided in the code of practice and relevant Industry Guides. In certain cases, it may be possible to take alternative measures to comply with a given regulation. Any alternative measures must be of at least equivalent effect to those specified, and should therefore be discussed with me beforehand to ensure that they will be suitable. These legal requirements must be complied with in the time stipulated. Your premises will be revisited when the time expires. If you foresee any problem in complying with the requirements in the time allowed, then you should write to this office promptly explaining your difficulties. Otherwise, failure to comply with these requirements on time may lead to further action being taken against you. You can find a copy of the Regulatory Services Enforcement Policy at the following location http://wightnet.iow.gov.uk/documentlibrary/view/regulatory-and-community-safety-services-enforcementpolicy Food Hygiene Rating This authority operates the national Food Hygiene Rating Scheme. This is designed to help consumers choose where to eat out or shop for food by giving them information about the hygiene standards in food outlets at the time they are inspected to check compliance with legal requirements. If your establishment supplies food directly to the final consumer (and is not subject to the exemptions for child-minders and ‘low risk establishments not generally seen by consumers as food businesses’) there will be a sticker enclosed showing your food hygiene rating. If you have been rated 5 (‘Very Good’), your rating will be published on the Food Standards Agency’s website www.food.gov.uk/ratings within 7 days of the date of the inspection. If your rating is less than 5, your rating will be published on the website 35 days after the date of inspection. On the basis of the standards found at the inspection your rating has been calculated as follows: Compliance with food hygiene and safety procedures Compliance with structural requirements Confidence in management/control procedures Total score Food hygiene rating 15 5 20 40 Full details of the scheme, scoring and appeals information can also be found at the end of this letter. Please destroy the sticker showing your previous rating and display the sticker enclosed at a prominent location by the main entrance of your establishment where the public can see it from outside. Only the most recent rating should be displayed as to continue to display a previous rating may constitute an offence under the Consumer Protection from Unfair Trading Regulations 2008. Your rating will also be published on the Food Standards Agency’s website at www.food.gov.uk/ratings up to three weeks from receiving this letter. Please note that subject to the Freedom of Information Act 2000 details of inspections may be divulged to members of the public under the Isle of Wight Council’s ‘Access to Information’ policy, which may be viewed at: http://www.iwight.com/information/ Should you wish to discuss this matter further or make representations regarding the requirements of the letter, please do not hesitate to contact me, or my line manager on the above telephone number. Yours faithfully Mr David Fentum Regulatory Officer Copy to: Brian Garside, General Manager, The George Hotel, Quay Street, Yarmouth, Isle Of Wight PO41 0PE SCHEDULE OF LEGAL CONTRAVENTIONS Premises – The George Hotel, Quay Street, Yarmouth, Isle Of Wight, PO41 0PE - 1148 Food Safety REMEDIAL ACTION REQUIRED TO ACHIEVE COMPLIANCE WITH MINIMUM LEGAL REQUIREMENTS 1. Hazard Analysis and Critical Control Points (Review and implement) Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles. The HACCP principles referred to in the paragraph above consist of the following: (a) identifying any hazards that must be prevented, eliminated or reduced to acceptable levels; identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels; establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards; establishing and implementing effective monitoring procedures at critical control points; establishing corrective actions when monitoring indicates that a critical control point is not under control; establishing procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs (a) to (e) are working effectively; and establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in subparagraphs (a) to (f). (b) (c) (d) (e) (f) (g) When any modification is made in the product, process, or any step, food business operators shall review the procedure and make the necessary changes to it. Regulation (EC) 852/2004, Chapter II, Article 5, Paragraphs 1 and 2). Progress has been made to put in place a procedure or procedures based on the HACCP principles. However, it was noted that the HACCP document referred to Calcot Manor Hotel Limited. Your chef Darren Le Feurve did not know how his details had been added to the HACCP. The following was also noted whilst reviewing your HACCP*:• • You were not carrying out Sous vide cooking as detailed in your HACCP You stated that you use a blast chiller in your cooling method but did not have one on site. • You do not serve hot or cold food off site. • You did not have an ice cream making machine. • Your cleaning schedule was for a different premises. • I did not see any swab testing results. • Your probe calibration sheet applied to different premises. • You had implemented different monitoring forms from those detailed in your HACCP. *This list is not exhaustive The critical controls and monitoring procedures identified in your procedures must be reviewed and implemented. You must ensure that the employees are properly trained and aware of the controls they need to undertake. It is also important to supervise and check that all controls that are critical to food safety are being properly implemented and maintained. 1a. Storage - stock rotation and control At the time of the inspection I was informed that the system of stock rotation and control was to label food in the fridge with its “use by” date. The following food was found past it “use by” date: • • • • • Two Black puddings “use by” 28/01/18. Container of Anchovies “use by” 07/02/18. Three vacuum packed rice “use by” 09/02/18. Fruit compote “use by” 09/2/18. Double cream “use by” 09/02/18. This may lead to the deterioration in the quality and safety of food. You must implement your controls and monitoring points for stock rotation. Pre-packed food must always be sold before the expiry of a manufacturer’s ‘use-by’ date. Chilled, high-risk foods should be given a ‘shelf-life’ of no more than 2-3 days and daily checks should be made. 1b. Storage - monitoring of refrigerator temperatures Regular temperature monitoring of chilled, high-risk food was not being carried out for the milk pergal and two fridges at the front of house.This may allow the inefficient operation of refrigerated equipment to go unnoticed, giving rise to conditions that would encourage the growth of food spoilage bacteria, moulds and food poisoning bacteria. Refrigerator temperatures must be monitored frequently to ensure that high-risk food remains at a temperature of 8°C or below. For a better level of safety, high-risk food must remain at a temperature of less than 5°C. It is recommended these checks are made at least twice a day and that written records are kept. NB: it is the temperature of the food itself that is important and not that of the fridge. 2. Walk in chiller cross-contamination At all stages of production, processing and distribution, food is to be protected against any contamination likely to render the food unfit for human consumption, injurious to health or contaminated in such a way that it would be unreasonable to expect it to be consumed in that state. Regulation (EC) No 852/2004, Chapter II, Article 4(2), Annex II, Chapter IX, Paragraph 3. It was noted at the time of the inspection that fish was being stored on one of the shelfs above bread in the walk in chiller. This practice may lead to contamination of the ready-to-eat foods with food poisoning bacteria. Ensure that the risk of cross contamination of ready to eat food is avoided. 3. Cleanliness Food premises are to be kept clean and maintained in good repair and condition. Regulation (EC) No 852/2004, Chapter II, Article 4(2), Annex II, Chapter I, Paragraph 1. At the time of the inspection, it was noted that the: • There was a small amount of old food debris under the units located at the front of service area. You must thoroughly clean the above. The standard of cleanliness required is that there should be no visible dirt other than unavoidable fresh spillages. Where parts of the structure or equipment have deteriorated to the extent that effective cleaning is not possible, these should be repaired or renewed as appropriate. 4. Equipment with which food comes into contact - poor repair and condition All articles, fittings and equipment with which food comes into contact are to: a) b) c) d) be effectively cleaned and, where necessary, disinfected. Cleaning and disinfection are to take place at a frequency sufficient to avoid any risk of contamination; be so constructed, be of such materials and be kept in such good order, repair and condition as to minimise any risk of contamination; with the exception of non-returnable containers and packaging, be so constructed, be of such materials and be kept in such good order, repair and condition as to enable them to be kept clean and, where necessary, to be disinfected; be installed in such a manner as to allow adequate cleaning of the equipment and the surrounding area. Regulation (EC) No 852/2004, Chapter II, Article 4(2), Annex II, Chapter V, Paragraph 1. At the time of my inspection, it was noted that the red colour coded chopping board had deteriorated to the extent that they can no longer be effectively cleaned. The blue board although it had been cleaned was dirty with old food debris in the groves of the board. The colour coded chopping boards have deteriorated and can no longer be thoroughly cleaned/disinfected, they should therefore be replaced. 5. Ceilings - defective Ceilings and overhead fixtures must be designed, constructed and finished to prevent the accumulation of dirt and reduce condensation, the growth of undesirable moulds and the shedding of particles. Regulation (EC) No 852/2004, Chapter II, Article 4(2), Annex II, Chapter II, Paragraph 1(c). The painted ceiling in the kitchen above the sauces area had paint flaking in places. Particles of paint and plaster may be deposited over surfaces and equipment may contaminate food. The Kitchen ceiling must be repaired and re-painted, to leave a surface which prevents the accumulation or dirt and reduces condensation. SCHEDULE OF RECOMMENDATIONS Premises – The George Hotel,George Hotel ,Quay Street, Yarmouth ,Isle Of Wight , PO41 0PE 1148 Food Safety These recommendations are for information and advice only. Whilst you are not legally required to act upon them, they are to assist you in improving your existing food safety and standards systems. 1. Storage of eggs at ambient temperatures It was noted that eggs were stored at warm ambient temperatures. Eggs may contain low levels of Salmonella bacteria. Storing eggs at warm ambient temperatures may allow the bacteria to multiply, and if subsequent cooking is insufficient, sufficient bacteria may survive and cause food poisoning. Eggs: • • • should be stored in a refrigerator (in their date labelled packs, if not date marked on the shell); should be used within half an hour after removal from the refrigerator; should not be repeatedly removed from and replaced in the refrigerator. Only remove sufficient eggs for immediate use. Food Hygiene Rating Scheme Safeguarding Information To assist you in determining if your premises has been fairly scored, please compare the comments on your visit report and letter with the guide to the scoring system (below). Appeal If you do not agree that the rating reflects the hygiene standards and management controls found at the time of the inspection, in the first instance it is suggested that you discuss the matter informally with the inspecting officer so they can help you understand how your rating was worked out. • If you still think the rating given is wrong or unfair, as the food business operator of the establishment you have a right to appeal the food hygiene rating given following your inspection. • You have 21 days (including weekends and bank holidays) from the date of receipt of the notification letter to lodge an appeal. • Please clearly state the reason(s) you believe the rating is unfair using the form and return it to eh@iow.gov.uk or by post to: Lead Officer for Food, Environmental Health, Jubilee Stores, The Quay, Newport, Isle of Wight PO30 2EH. • The Lead Officer for Food will review your rating and communicate the outcome of your appeal to you within seven days. • Your establishment will not be re-inspected as a result of appealing the rating. Your rating will be reviewed and the outcome of your appeal communicated to you within 21 days. • Your rating will not be published on the website until you have been notified of the outcome of the appeal. Right to Reply If you have improved hygiene standards since your inspection, or if there were unusual circumstances at the time of the inspection that might have affected your food hygiene rating, you have a ‘right to reply’ so that you can explain this to potential customers that look up your rating online. Request a re-inspection If you make the improvements to hygiene standards that are highlighted in your inspection report, you can request a re-inspection with a view to giving you a new and higher food hygiene rating. There is a set charge of £205 for a re-inspection. Application for re-inspection can be made using the following online form https://www.iwight.com/iwforms/form.aspx?k=fdHygReinspect More information about these safeguards is provided on the FSA’s website at: http://www.food.gov.uk/businessindustry/caterers/hygieneratings/fhrsguideforbusiness What is the food hygiene rating based on? The rating (of between 0 at the bottom and 5 at the top) will be based on the scores issued for: A. Level of legal compliance: Food Hygiene and Safety B. Level of legal compliance: The structure of the premises C. Confidence in management/control systems The ratings are calculated from the scores as follows: Total score 0 - 15 20 25 - 30 No individual No individual No individual Additional score great than score great score great than scoring factor 5 than 10 10 35 - 40 45 - 50 No individual No individual score great score great than than 15 20 > 50 - Rating 5 (top) 4 3 2 1 0 (bottom) Hygiene standards Very good Good Generally satisfactory Improvement necessary Major improvement necessary Urgent improvement necessary Score Guidance The food hygiene and safety procedures (including food handling practices and procedures, and temperature control) and the structure of the establishment (including cleanliness, layout, condition of structure, lighting, ventilation, facilities etc) should be assessed separately using the scoring system below. The score should reflect compliance observed during the inspection. Adherence to any relevant UK or EU Industry Guide to Good Hygiene Practice should be considered when assessing compliance. Conformity with relevant national guidelines or industry codes of recommended practice will also be necessary to score 0 or 5. A. Hygiene and Safety Compliance (inc. food handling practices and procedures, and temp. control Score Conditions 0 High standard of compliance with statutory obligations and industry codes of recommended practice; conforms to accepted good practices in the trade. 5 High standard of compliance with statutory obligations and industry codes of recommended practice, minor contraventions of food hygiene regulations. Some minor non-compliance with statutory obligations and industry codes of recommended practice. 10 Some non-compliance with statutory obligations and industry codes of recommended practice. Standards are being maintained or improved. 15 Some major non-compliance with statutory obligations - more effort required to prevent fall in standards 20 General failure to satisfy statutory obligations - standards generally low. 25 Almost total non-compliance with statutory obligations. B. Structural Compliance (inc. cleanliness, layout, condition, lighting, ventilation, facilities etc) Score Conditions 0 High standard of compliance with statutory obligations and industry codes of recommended practice; conforms to accepted good practices in the trade. 5 High standard of compliance with statutory obligations and industry codes of recommended practice, minor contraventions of food hygiene regulations. Some minor non-compliance with statutory obligations and industry codes of recommended practice. 10 Some non-compliance with statutory obligations and industry codes of recommended practice. Standards are being maintained or improved. 15 Some major non-compliance with statutory obligations - more effort required to prevent fall in standards 20 General failure to satisfy statutory obligations - standards generally low. 25 Almost total non-compliance with statutory obligations. C. Confidence in Management This section is to elicit a judgement on the likelihood of satisfactory compliance being maintained in the future. Factors that will influence the inspector's judgement include: The "track record" of the company, its willingness to act on previous advice and enforcement, and the complaint history; The attitude of the present management towards hygiene and food safety; Hygiene and food safety technical knowledge available to the company (internal or external), including hazard analysis/HACCP and the control of critical points; Satisfactory documented procedures & HACCP based food safety management systems. Score Conditions 0 Good record of compliance. Access to technical advice within organisation. Will have satisfactory documented HACCP based food safety management system which may be subject to external audit process. Audit by Food Authority confirms compliance with documented management system with few/minor non-conformities not identified in the system as critical control points. 5 Reasonable record of compliance. Technical advice available in-house or access to and use of technical advice from trade associations and/or from Guides to Good Practice. Have satisfactory documented procedures and systems. Able to demonstrate effective control of hazards. Will have satisfactory documented food safety management system. Audit by Food Authority confirms general compliance with documented system. 10 Satisfactory record of compliance. Access to and use of technical advice either in-house, from trade associations and/or from Guides to Good Practice. Understanding of significant hazards and control measures in place. Making satisfactory progress towards a documented food safety management system / procedures commensurate with type of business. 20 Varying record of compliance. Poor appreciation of hazards and control measures. No food safety management system. 30 Poor track record of compliance. Little or no technical knowledge. Little or no appreciation of hazards or quality control. No food safety management system.