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West Team – Commercial
Public Protection Division
159 Upper Street
London
N1 1RE
Mrs B Wilczynska
Kujawiak
255 Caledonian Road
LONDONN1 1ED / T 020 7527 384432303191385530373853
F 020 7527 3057

Wwww.islington.gov.uk
Please reply to: Michael CumberbatchAhmet KemalDoreen RussellYvonne HenryCliffe ObasekiBruce MartinDavid C BrooksJames Hoskin-Goode
Our ref:
Your ref:MCU/125311
Date:5 September 2007

Dear Mrs Wilczynska

CONTRAVENTIONS OF HEALTH AND SAFETY AT WORK etc ACT 1974

RE :KUJAWIAK 255 CALEDONIAN ROADLONDONN1 1ED

I refer to the food inspection of the above premises on the 17thAugust 2007, carried out in the presence of you. I would draw your attention to the following report of matters discussed with you at the time of inspection.

The report is divided into the following sections:

  1. Details the contraventions of the Food Hygiene (England) Regulations 2006 and Regulation (EC) 852/2004 together with the remedial works required in order to comply with the legislation.
  2. Details the contraventions of Health and Safety at Work Act 1974 and associated legislation together with the remedial works required in order to comply with the legislation.
  3. Lists recommendations. Whilst these are not specific requirements of the legislation, they detail advice aimed at ensuring good practice and standards in your business. It is strongly recommended that this advice be followed.

All contraventions of the legislation must be satisfactorily rectified within the timescales indicated in Section 1of my report. If any of the matters described in this report have been complied with already, please accept my apology for there inclusion in this report.

I shall be re-visiting your premises week commencing 17 September 2007 to check progress with these requirements.

Should you feel that any items specified in this report are unjustified, you may make representations to my line manager, Doreen Russell, at the above address on telephone number (020) 7527 3191, within two weeks from the date of this letter.

Yours

Enc : List of Probe Thermometer Suppliers

RE:KUJAWIAK 255 CALEDONIAN ROADLONDONN1 1ED

SECTION 1.CONTRAVENTIONS OF:

REGULATION (EC) 852/2004

REGULATION (EC) 178/2002

1.Hazard Analysis and Critical Control Points

Food safety management is not new and much of it has in fact been a requirement since 1995, the only difference now is that your system for ensuring safety of food relevant to your business along with associated routine monitoring records needs to be documented.

You will need to do this to show compliance with ‘HACCP principles’ that are now a requirement under the new hygiene Regulations which apply to your business.

HACCP involves you identifying those things that could make the food unsafe for your customers. You then need to think through and write down (steps) (particular things you do) in your food handling procedures for example (depending on your business) cooking or chilling, that are critical to food safety.

You must be able to show what you do to make sure that food made or sold at your premises is safe to eat. You need to monitor important things which ensure the food you produce is safe, for example the temperatures of high-risk perishable foods that are stored in your display cabinets.

Whichever method you use to provide evidence of temperature checks that ensure the food you produce is safe, it is very important that the person taking the temperature knows what the right temperature should be. It is also very important that they know what to do if there is a problem, a note of any ‘corrective actions’ should be recorded.

For this reason, you should routinely check your refrigerated display units using a probe thermometer (standard thermometers be they display or stand alone thermometers are not always accurate) to ensure your display cabinet is working at the correct temperature. For your assistance I have enclosed a list of probe thermometer suppliers.

Time Scale: Immediate

2.Provide wash hand basin

There was no wash hand basin provided for food handlers at the refrigerated display counter area. Provide a wash hand basin with adequate supplies of hot and cold, or appropriately mixed, running water, soap and hygienic means of drying hands. Properly connect the wash hand basin to the drainage system and ensure that everyone understands that it is for hand washing only.

Time Scale: Two weeks

SECTION 2.CONTRAVENTIONS OF:

HEALTH AND SAFETY AT WORK ACT 1974 AND ASSOCIATED LEGISLATION

3.Handrail Provision

As discussed, the current access to your basement area is via a wooden staircase that is not provided with a handrail, making the stairs potentially dangerous for people using the staircase. As in the event of a person falling or slipping, there is no means of arresting their fall.

For this reason, you will need to fix a secure and substantial handrail on at least one side of the staircase.

Workplace (Health, Safety and Welfare) Regulations 1992 Regulation 12(5)

Time Scale: Two weeks

  1. Lighting

The light fixture in the rear of the shop above the staircase was not working at the time of inspection. Ensure that a suitable and sufficient level of lighting is available and maintained at all times.

Time Scale: Immediate

Workplace (Health, Safety and Welfare) Regulations 1992, Regulation 8(1)

Section 2.Recommendations of Good Hygiene Practice

The basic procedures outlined below will support your duty to manage food safety adequately:

Calibrate probe thermometer

Please note that probe thermometers should be checked regularly for accuracy. As a helpful reference in doing your own checks; pure water and ice mixture should measure between -1C to +1C, and pure boiling water should measure between 99C and 101C. If your thermometer appears not to be working correctly it should be replaced or sent for service. For further advice refer to the manufacturers instructions.

Hand washing

Regular hand washing is important for personal cleanliness. All staff should be reminded of the need for this prior to starting or returning to work, and specifically:

  • After using the toilet;
  • After handling rubbish;
  • After smoking;
  • After taking a break;
  • After handling raw food.

Floor Covering

As discussed at the time of the inspection, the bare concrete floors in the basement storage area could not be readily cleaned as was the case with the uncovered staircase leading to the basement. I strongly suggest that both the floor and staircase be covered with a hardwearing and durable material (or industrial paint with regards the basement floor) that can be readily cleaned and maintained.

I suggest that this work is completed within the next 12 weeks.

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