The Food Safety Act 1990

Environment Department
Director – Mike Jordan
London Borough of Hounslow
The Civic Centre, Lampton Road,
Hounslow, TW3 4DN
Your contact is: Christopher Miller
Direct Line: 020 8583 5152
Fax: 020 8583 5130 / Minicom: 0208 583 5271
E-Mail:
@hounslow.gov.uk
Our ref: 075288 / Your ref: CHM
Date: 04/04/11

Dear Mr Koksum

THE FOOD SAFETY ACT 1990

THE FOOD HYGIENE (ENGLAND) REGULATIONS 2006

REGULATION (EC) No 852/2004

Address: 474 Chiswick High Road, Chiswick.

I am writing following my inspection of the above premises on the 14/03/11 at 13.30 during which I met Miss Yoyo Li. My inspection involved an assessment of the hazards posed by your business and a physical inspection of the premises. It was noted that the business is a Restaurant serving approximately 100 customers per day. During my visit I inspected the Restaurant, Kitchen, rear Kitchen, Stores and staff facilities.

The findings of my inspection are detailed in the following paragraphs and include legal requirements and contraventions of the food laws. There are also recommendations that you should follow to make sure you comply with the law. It is important to note that the attached report is not a legal notice.

LEGAL REQUIREMENTS

Listed below are works needed to comply with the law. This work, or works considered equally effective must be completed as soon as possible.

I was disappointed in the standard of cleaning in some areas of your premises, all areas and all pieces of equipment (even if not in use) must be maintained in a clean condition. You must carry out a full assessment of your premises and equipment identifying all areas which require immediate attention. At the time of my visit the following areas/pieces of equipment were in urgent need of cleaning The walls in the prep kitchen, under and behind all equipment, particularly the range including service pipes and the store downstairs. Once everything has been returned to a clean condition and disinfected where necessary they must be maintained in a clean condition and if necessary disinfected on a regular basis.

During my inspection in noted that your handling of rice was dangerous, you must follow the following guide to ensure safe rice production:

Safe rice production

Check date codes on purchase and ensure the packaging is intact.
Store unopened bags in a cool, dry and pest proof area.
When bags of rice are opened for use, the contents should be decanted from the opened bags into a suitable, cleansable and pest proof container.
Once opened ensure that the dried product is not allowed to get wet or moist.
Ensure good stock rotation.

Cooking

Rice should be cooked in small quantities as per the manufacturers instructions.
At least 75°C must be achieved during cooking.

Service

Rice should be served directly after cooking.
The size of your business may require the production of large quantities of rice. If this is the case and you need to cook larger quantities the safest practice is to maintain the rice at a temperature in excess of 63°C after cooking, until required for sale.

Cooling

Keeping rice hot (over 63°C) prior to service is usually satisfactory for boiled rice.
The quality of the rice may deteriorate after long periods at this temperature and cooling may be required. In addition, if stir-fried rice is required, this product is of better quality when fried from cold.
Cooling must be carried out quickly and always within one and a halfhours.
To cool rice quickly remove rice from the hot container, divide the rice into small shallow containers and/or run the rice under running cold water in a clean sink.
On no account must the rice be left at room temperature in excess of one and a halfhours.
After cooling the cooled rice must be refrigerated to 8Â°C or below and suitably covered to prevent contamination.
Rice must not be left at room temperature for excessive periods.

Reheating

If reheating is carried out, it is important to follow the procedures explained above.
Only reheat once.
Ensure the rice is piping hot throughout and a temperature in excess of 75°C should be achieved.

It is important to remember that quick frying does not always kill food poisoning bacteria which may be present and doesn’t destroy any toxins, so care must be taken when preparing this product.

Fridge seals as they are a hand contact surface must be disinfected with an antibacterial spray on a daily basis. All dirty seals must be thoroughly cleaned and any broken seals to your fridges or freezers replaced.

As discussed during my inspection you currently have a mouse infestation. Sighs of infestation were noted in the store room, you must thoroughly clean these areas and where necessary disinfect. You must then ensure that you maintain all areas of your premises in a clean condition so that you do not provide a food source for these pests. This will help in the uptake of bait, which you must arrange to have placed in the affected areas by a pest control contractor. You must also eliminate any entrance points into your premises and any holes or gaps between areas/rooms, by doing this you can help prevent the spread of the infestation and any new pests gaining entry. I will be re-inspecting in the near future and expect the infestation to be under control.

RECOMMENDATIONS

These are matters, which although not legally required are considered to be good working practice. You should view these recommendations as important guidance for developing safe, hygienic practices.

It was noted that you do not use paper towel for cleaning. Use single-use cloths wherever possible, and throw them away after each task. This will make sure that any bacteria picked up by the cloth will not be spread. Always use a new or freshly cleaned cloth to wipe work surfaces, equipment or utensils that will be used with ready-to-eat food. It is especially important to protect ready-to-eat food from bacteria. This is because the food will not be cooked, so any bacteria on the food will not be killed.

Rapid cooling can be achieved by reducing the portion size, either by cutting food into smaller pieces or by decanting into several smaller shallow containers. Please refer to your SFBB pack for further details.

It is advisable to use alternative equipment such as an independent thermometer or probe thermometer to check the temperatures of fridges, freezers and cooked/hot foods. Although you do not need to check all pieces of equipment with a probe daily, a visual check of the display temperature may be sufficient, you should check them with a probe at least once a week to ensure that the temperature displayed is accurate. You should also periodically check the temperature of high risk cooked/hot foods, this is not to check if you are competent but to ensure that the equipment you are using is working effectively and that the food you are cooking is still cooking in the same time as before. Factors that can affect a variation in cooking times may be and increase in the size of some foods (chicken for example) or a microwave loosing efficiency which has no visible signs. You should be using the digital type of probe thermometer not the meat thermometers, you should also ensure that you disinfect the probe in between used with antibacterial wipes.

If you require further advice or information, would you please contact me on the number given at the top of this letter.

Yours Sincerely

CHRISTOPHER MILLER

Senior Food Safety Officer

THIS REPORT ONLY COVERS THE AREAS INSPECTED AT THE TIME OF THE INSPECTION. IT DOES NOT INDICATE COMPLIANCE WITH ANY PROVISION OF THE RELEVANT LEGISLATION. THE MATTERS SET OUT DO NOT REPRESENT A COMPREHENSIVE INSPECTION OF THE PREMISES, THEY ARE MATTERS THAT CAME TO LIGHT DURING A SAMPLE AUDIT OF THE FOOD SAFETY ARRANGEMENTS. IT IS YOUR RESPONSIBILITY TO COMPLY WITH FOOD SAFETY LEGISLATION AT ALL TIMES. YOU SHOULD BE CARRYING OUT YOUR OWN FULL ASSESSMENTS OF ALL ASPECTS OF FOOD SAFETY ON A REGULAR BASIS AND YOU SHOULD NOT WAIT FOR AN INSPECTION TO BE TOLD WHAT NEEDS TO BE DONE. IF YOU ARE UNHAPPY WITH ANYTHING IN THIS LETTER PLEASE CONTACT MRS JULIET ISITT FOOD SAFETY TEAM LEADER ON 0208 583 5142

YOU SHOULD ALSO BE AWARE THAT INFORMATION IN THIS LETTER MAY BE DISCLOSED TO THIRD PARTIES UNDER THE FREEDOM OF INFORMATION ACT.

THE RESULTS OF THIS INSPECTION HAVE BEEN USED TO CALCULATE YOUR ‘STAR RATING’. PLEASE FIND NOTIFICATION OF YOUR RATING ENCLOSED. YOUR NOTICE IS DRAWN TO THE ’ RIGHT TO REPLY’ FORM WHICH IS ALSO ENCLOSED. THE RATING SHOULD APPEAR ON THE YOURLONDON WEBSITE AT LEAST 14 DAYS AFTER THE DATE OF THIS LETTER. FURTHER INFORMATION ABOUT THE SCHEME CAN BE FOUND ON THE YOURLONDON WEBSITE AT:

Name of Business: SingaporeGarden
Address of business; 474 Chiswick High Road, Chiswick, London, W4 5TT
Person seen/interviewed: Miss Li / Position: Front of House
Business Type:Restaurant / Cuisine Type (if applicable):Chinese
Date of Inspection: 21/03/09 / Inspection Ref: 075288
Food Hygiene (England) Regulations 2006, Regulation (EC) 852/2004 – hygiene, structure and confidence in management scoring summary
Food hygiene and safety
procedures / Structure, cleanliness, layout and condition, lighting, ventilation, facilities etc.
Score / Score
0 / 0
5 / 5
10 / x / 10 / x
15 / 15
20 / 20
25 / 25
Confidence in management / control systems
Total Score: / 40
Score / Your star
rating will be: / 1 Star
0
5
10 / Officers name: / CHRISTOPHER MILLER
20 / x / Telephone No: / 0208 583 5152
30 / Signature:
Excellent / Very high standards of food safety management. Fully compliant with food safety legislation. /  / 0 to 5
VeryGood / Good food safety management. High standard of compliance with food safety legislation. / -- / 10 to 15

Good

/ Good level of legal compliance. Some more effort might be required. / ---- / 20 to 25
Broadly Compliant / Broadly compliant with food safety legislation. More effort required to meet all legal requirements. / ------ / 30
Poor / Poor level of compliance with food safety legislation – much more effort required. / -------- / 35 to 45
Very Poor / A general failure to comply with legal requirements. Little or no appreciation of food safety. Major effort required. / NO STARS / 50 or more
In due course, you will be issued with a certificate and window sticker with your star rating. These will remain the property of the local authority and must be returned upon request. Please see reverse of this sheet for further information on the scheme.
If you disagree with this report or any other matter relating to this visit,
please contact the Food Safety Manager on 020 8583 5142
or email /

Guidance on the Scores on the Doors Scoring Scheme.

London authorities carry out programmes of priority based food hygiene inspections. Following a routine inspection a business is assessed according to a national code of practice to determine the business ‘inspection rating’, which determines how often the business will be inspected. The higher the rating score, the more frequently the business will be inspected. The inspection rating scheme is contained in Annex 5 of the Food Law Code of Practice (England), issued by the Food Standards Agency. Some of the things the scheme takes account of are the type of food and the way it is handled, the number of consumers, compliance with hygiene and structure and confidence in management. It is part of this assessment that is used to determine the Star Rating of a business.

You will see on the reverse of this sheet that the scores for Food Hygiene and Safety, Structure, Cleanliness, Layout and Condition, Lighting, Ventilation, Facilities etc. and Confidence in Management / Control Systems for your business have been indicated. The 3 scores have then been added together and the total score determines the Star Rating. The table at the bottom of the reverse page shows the points for each Star Rating from 5 Stars to Zero Stars.

The following are extracts from the Food Law Code of Practice:

Current compliance for both Food Hygiene and Safety and Structure etc. use the same scoring guidance below:

Score / Score Guidance on the Scoring System
25 / Almost total non-compliance with statutory obligations.
20 / General failure to satisfy statutory obligations – standards generally low.
15 / Some major non-compliance with statutory obligations – more effort required to prevent fall in standards.
10 / Some non-compliance with statutory obligations and industry codes of recommended practice. Standards are being maintained or improved.
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.
0 / High standard of compliance with statutory obligations and industry codes of recommended practice; conforms to accepted good practices in the trade.

Confidence in Management / Control Systems takes account of the track record of the company – it’s willingness to act on advice and enforcement and the complaint history; the attitude of management towards hygiene and food safety; technical knowledge available, including HACCP; satisfactory documented procedures and HACCP based food safety management systems.

Score / Score Guidance on the Scoring 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.
20 / Varying record of compliance. Poor appreciation of hazards and control measures. No food safety management 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.
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.
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.

The Rating given will remain until the premises are next inspected. However if you think a mistake has been made you should contact the food safety manager at the council.

London Scores on the Doors scheme, Business Right of Reply form

Under this scheme, there will be no re-inspection and re-scoring of premises upon request. Scoring will only be carried out on inspections that are within the authority inspection programme, or in circumstances described in the national code of practice for inspections outside the programme (e.g. where a complaint has been received). However, we recognise that the star ratings applied following an inspection are a “snapshot” and only reflect the circumstances found at the time of the inspection and that these may change at any time. As the proprietor of the business you therefore have a right to make a reply to the star rating applied following your inspection.

If you wish to make a reply that will be displayed on the website with your rating, please use the form below and return to the address at the bottom of the form within 14 days of receipt of the notification of your rating.

Your comments will be reviewed and may be edited before being published on the website. Any offensive or defamatory remarks will not be published. The purpose of this facility is to enable you to give an explanation of subsequent actions or mitigation for the circumstances at the time of the inspection, rather than to make complaints or criticism of the scheme or inspecting officer.

Business name: ……………………………………………………………………………………………..

Address: ……………………………………………………………………………………..………………

I do not agree with the inspection results

I agree with the inspection results but have since carried out the following improvements (tick all that apply) :

the premises have been thoroughly cleaned

the premises have been or will shortly be fully renovated

the premises has implemented a new management system

the premises has a new manager and/or new staff

the staff have been retrained

the conditions found at the time of the inspection were not typical of the normal conditions maintained at the premises and arose because:

Write in the space below to explain (e.g. chef was taken ill, boiler had just broken down etc. You can also state any other improvements carried out). Please only use the space provided. ………………………………………………………………………………………………………………….

………………………………………………………………………………………………………………….

Signed: ……………………………………….. Name: ………………………………Date: …………...

These comments will be reviewed by the inspecting officer and subject to any editing as stated above, will be entered against the website entry for your business within 14 days of receipt. Please note the website will state the accuracy of your comments has not been verified by our officers.

If you wish to view your website entry visit :

Once completed, please return this form to:

London Borough of Hounslow

Street Management and Public Protection Department

Civic Centre, Lampton Road, Hounslow, TW3 4DN.