Redbridge e-forms Food premises inspection form Officer's DetailsFirst name of the officer(Required)Last name of the officer(Required)Officer's email address(Required) Date of inspection(Required) Day Month Year New business - Food registration completed Yes No Primary authority agreement Yes No PA Inspection plan Yes No N/A Establishment informationName of food businessPost codePlease enter the Post code and click on Find address to pick an addressFind addressSelected address Phone numbersEmail address Establishment informationOpening timesNumber of staffFood business operator Ltd Co. Plc. Partner Sole Trader Other If other, please specify(Required) Business detailsRegistered business namePost code of Registered officePlease enter the Post code and click on Find address to pick an addressFind addressSelected address Person(s) In control E.g. Active Director, ManagerPerson(s) interviewed Business detailsBusiness type (Description)Vulnerable group ? Yes No No. of meals served including snacks 0-50 51-100 101-150 151-200 200+ Languages Does the food business undertake any of the following ? Handle Raw + RTE foods Pre-packed foodstuffs only Lightly cooked meat products (burgers/steak tartare/carpaccio) Vacuum Packing/MAP/Sous-vide Distribute outside of area Fish to be eaten raw/almost raw TrainingTraining Manager/Supervisor level Level 2 Training in SFBB Safe Methods: Training in HACCP-based procedures N/A Other (please state) If other, please specify(Required)Employees Supervision Instructed Trained Receipt of goodsDelivery detailsExpiry dates checked Yes No Visual checks : Quality Yes No Temp checked Yes No Chilled/Frozen storageChilled/Frozen storage detailsSeparation of raw/cooked Yes No Food covered Yes No Chilled/Frozen storageFood dated/labelled Yes No Temps – monitored Yes No Recorded Yes No Ambient storage/Stock controlAmbient storage/Stock control detailsCovered/lidded Yes No Off floor Yes No Ambient storage/Stock controlAny off-site storage Yes No Dates on own products? Yes No FIFO used Yes No DefrostingDefrosting detailsFood defrosted in refrigerator Yes No DefrostingFood defrosted at ambient Yes No Food defrosted under cold running water Yes No Food defrosted in microwave Yes No Preparation and processesPreparation and processes detailsVacuum packers; slicers; mincers not to be dual-used with rte.foodsSeparation of raw/cooked during preparation Yes No Coloured boards Yes No Preparation and processesColour coded utensils Yes No Clean & disinfect after raw meat preparation Yes No Minimise times at ambient Yes No Satisfactory handling practices Yes No CookingCooking detailsCore temps – monitored Yes No Recorded Yes No Cooling Cooling details90 min rule explained Yes No Adequate space for cooling Yes No Protection against contamination Yes No ReheatingReheating detailsCore temps – Monitored recorded Yes No Cold/Hot displayCold display/hot display detailsTemps – Monitored Yes No Recorded Yes No Transport/DeliveryTransport/delivery detailsTemp controlled delivery vehicle Yes No Transport/DeliveryCool boxes/ice packs used Yes No Temps monitoring Yes No Recorded Yes No Personal hygiene/Washbasins /WCClean PPE clothing Yes No Disposable aprons used for raw prep Yes No PPE laundered Yes No Personal hygiene/Washbasins /WCFood handlers wearing jewellery Yes No WHB Hand drying Hot water Soap Evidence of smoking Food handlers washing hands WC's Clean Soap Hand drying Hot Water Ventilation and lobby if applicable Pest control/Pest proofing Pest control/pest proofingEvidence of pests Yes No Contract Yes No Cleaning structure/repair equipment Cleaning structure/repair equipment condition lighting sinks/washing facilitiesCleaning schedule available and followed Yes No Disposable cloths in use Yes No Re-useable cloths used (how cleaned?) Yes No Cleaning structure/repair equipment Satisfactory standard of cleanliness Yes No Separate food/HWB Yes No Disinfectant/sanitiser used BS EN 1276 or BS EN 13697 Yes No Contact times known and followed Yes No VentilationMechanical/Natural cleanliness Food waste/refuseTrade waste/contracterWaste Oil Feed stuffsFood goes to animal feed Yes No Details of contactor/destination of feed Food safety management systemType of proceduresCompliance with pre-requisites will control food hazards / simple checks HACCP-based SFBB None Other (state) If other, please specifyAssessment of what can go wrong & awareness of important areas to focus on to prevent hazards? (Adequate controls to prevent cross contamination/FSA guidance? Cooking? Cooling?) Yes No If no, please specify(Required)Physical checks in place to ensure hazards controlled? Yes No If no, please specify(Required)Actions in place if something goes wrong? Yes No If no, please specify(Required) Food safety management systemProcedures verified/reviewed and kept up-to-date? Yes No If no, please specify(Required)Records & documents to demonstrate procedures in place and working? Yes No If no, please specify(Required)Review/update required? Yes No Please select records seen on site Fridge/Freezer temperatures Cooked food temperatures Hot holding food temperatures Food probe calibration checks Cleaning schedule Delivery checks Maintenance Internal audits External audits Training records Pest control records SFBB Diary opening/closing checks Food standardsPerson responsible for labellingPerson responsible for recipes Non prepacked food Nature of claimHomemade Yes No Organic Yes No Fresh Yes No Vegan Yes No Non prepacked food Nature of claimVegetarian Yes No Gluten - Free Yes No Kosher/Halal Yes No Health claims Yes No Allergen information How is allergen information provided? Allergen matrix Yes No Menu/ Chalkboard Yes No Signposting Yes No Verbally via staff Yes No Is genetically modified oil used (requires a notice) Yes No Pre-packed for direct sale (PPDS) - labellingLabelling of PPDS food which falls under PPDS (please state):Name of food Yes No Description of food Yes No List of full ingredients Yes No Allergens highlighted in bold Yes No Distance selling of PPDSVia telephone Yes No Via website Yes No Allergen information Is allergen information provided before purchase through any of the following methods?Through a website Yes No Through a menu Yes No Orally Yes No Allergen information When food is delivered, is allergen information provided in writing through any of the following methods?Through stickers on food containers Yes No Through a leaflet Yes No Pre-packed for retailDoes the shop sell food from outside the UK Yes No Is the labelling in english Yes No Are the labels over stickered in english Yes No Is the business packing their own products Yes No Comments (additives, supplements, health marks, nutrition information, QUID, training, public analyst, dates, instructions of use) : TraceabilitySystem in place Yes No Receipts Yes No Imported foods on premises. POAO (N.B Caterers exempt)Do they import? Yes No POAO details: Yes No Samples taken Yes No Number of samples takenRaw fish / meat on site Yes No Health & safetyMatters of Evident Concern? Yes No If matters of evident concern, please specify(Required)Possible areas to considerLifting Equipment – including FLT’s and hoists?Electricity – Installation and equipment. Wiring is sound, damaged sockets or plugs, multi adaptors used? Health & safetyEquipment Safe – guarding, CE marking, appropriate use and training given?Gas – orange flame, smell of gas, non-mains gas suitable storage, CO risk?Slips, trips and falls – trailing wires, inappropriate floor covering, mopping procedures, stair construction?Working at Height – barriers or guarding required, ladder usage? Health & safetyManual Handling – safe accessibility, appropriate weight, lifting aids required?Workplace transport – pedestrian and vehicle separation?Asbestos – register and/or control? NotesNotesPlease upload photos (Maximum of 10) Drop files here or Select files Max. file size: 50 MB, Max. files: 10. New food hygiene intervention ratingType and method of food handling (5:10:30:40)Please enter a number less than or equal to 99.Method of processing high risk foods (0:20)Please enter a number less than or equal to 99.Consumers at risk (0:5:10:15)Vulnerable group (0:22)Food hygiene and safety (0:5:10:15:20:25)Structure including cleaning (0:5:10:15:20:25)Confidence in management (0:5:10:20:30)Please enter a number less than or equal to 99.Significance of risk (0:20)Please enter a number less than or equal to 99.Total Justification for food hygiene rating scoreFood hygiene and safetyStructure including cleaningConfidence in management Justification for food hygiene rating scoreActions required following inspection HEPN HIN Warning Letter Fire Authority referral AES Verbal advice NFA Do you need to revisit? Yes No FHRS sticker left on site Yes No Comments Food standards: Inherent risk factorsScale of supply (1,2,3,4,5)(Required)Ease of compliance (1,2,3,4,5)(Required)Responsible for information (1,2,3,4,5)(Required)Potential for product harm (1,2,3,4,5)(Required)Average Score(Required) Food standards: Compliance risk factorsManagement system and procedures (1,2,3,4,5)(Required)Allergen Information (1,2,3,4,5)(Required)Current level of compliance (1,2,3,4,5)(Required)Confidence in management (1,2,3,4,5)(Required)Average Score(Required)
