Economy, Neighbourhood and Environment
Executive Director: Lesley Bloomer
Head of Neighbourhood Services: Mike Newall
Burns House, Burns Statue Square, Ayr, KA7 1UT
Tel:
01292
Fax: 01292 288755
E-mail: @south-ayrshire.gov.uk
Our Ref: 09/00195/COMM Your Ref:
Date:
27 February 2013
If phoning or calling please ask for
Mr A Paterson
Harbour Shop
175 Templehill
Troon
South Ayrshire
KA10 6BH
Dear Sir
Food Hygiene (Scotland) Regulations 2006
EC Regulation 852/2004
Premises: 175 Templehill Troon South Ayrshire KA10 6BH
I refer to my visit to the above premises on 27th February 2013 and now enclose details of my findings as
discussed with Fiona Munro, Manager.
Hygiene Improvement Notices SA/FH/13/001 and SA/FH/13/002 have been served regarding the lack of hot
water provision at the designated wash hand basin in the food preparation area, and the damaged floor
covering within the food preparation area. Both these matters have been brought to your attention
previously during an inspection on 20th January 2011 (written warning issued on 26th January 2011).
The attached schedules detail works, which require your attention.
Schedule A details the actions required to comply with the food hygiene regulations
Schedule B details the work needed to comply with food standards regulations i.e. matters relating to the
quality, composition, labelling, presentation and advertising of food.
Schedule C details recommendations for food hygiene and/or food standard improvement. You are not
required to act on these recommendations; however, they are considered best practice and are based on
industry guidance and my experience from visiting many other food businesses. I believe you and your
business will benefit from the improvements listed in this Schedule.
A further inspection will be carried out on 28th March 2013, when it will be expected that all matters reported
in Schedule A will have been rectified. Failure to do so will result in further enforcement action being taken
against you.
All matters reported in Schedule A and B must be rectified within 3 months.
Waste Management, Roads, Transport, Fleet, Building Standards, Environmental Health, Trading Standards,
Green Space, Streetscene and Bereavement Services
Food Hygiene Information Scheme
Improvement Required
As part of this inspection, the level of compliance with food hygiene legislation within your business was
assessed for the purpose of the Food Hygiene Information Scheme. Your business has been classified as
‘Improvement required’.
Once you have rectified all matters raised detailed in Schedule A you can request a reassessment visit to
review your Food Hygiene Information Scheme status.
Further information on the Food Hygiene Information Scheme is available on our website at www.southayrshire.gov.uk/environmentalhealth.
South Ayrshire Council seeks to follow the guidance of the Government and the Food Standards Agency in
treating all businesses fairly, consistently and in proportion to the risks involved. If you have any concerns
about the manner in which the inspection was carried out or the implications of any of the issues raised, then
you can contact my manager at Environmental Health, Burns House, Burns Statue Square, Ayr. Telephone:
0300 123 0900.
Yours faithfully,
Food Safety Officer
SCHEDULE A – Food Hygiene
1
You have failed to implement and maintain adequate procedures based on the principles of HACCP.
In particular the following was identified:
 There was no suitable disinfectant which complies with the disinfection standards BS EN
1276:1997, BS EN 13697:2001, or equivalent to ensure adequate disinfection of work tools,
surfaces and equipment which comes into contact with food.
 There were no separate cleaning materials for raw food equipment. The use of cleaning
materials for both raw and ready to eat food equipment may pose a risk of cross
contamination.
 There was no separate cling wrap for raw foods. The use of one cling wrap for both raw and
ready to eat foods may pose a risk of cross contamination.
 Tuna mayonnaise in the fridge was dated 21st February 2013. This shelf life is excessive
and poses a serious risk of microbiological growth.
 Cooked meats brought into the store from your other premises had a 10 day shelf life
applied. Inspection of these products revealed that they had not been effectively vacuum
packed as previously advised, with much excess air present in the packaging. The 10 day
shelf life is therefore excessive and poses a serious risk of microbiological growth within
these products which were dated as follows:
 Cooked turkey packed 26/2/13 use by 7/3/13
 Chopped pork packed 26/2/13 use by 7/3/13
 Sandwich ham packed 26/3/13 use by 7/3/13
 Cooked beef packed 26/2/13 use by 7/3/13
 Corned beef packed 19/2/13 use by 1/3/13
(EC Regulation 852/2004, Article 5)
You must implement and maintain effective procedures based on the principles of HACCP. In
particular those matters detailed above must receive attention. A guidance leaflet on
disinfectants and dilution instructions, was issued at the time of inspection and may be used
in to assist you choose a suitable disinfectant for your food business. A maximum shelf life
of 2 days should be applied to tuna mayonnaise once prepared to minimise any risk of
microbiological growth. A maximum shelf life for cooked meats once sliced should be
applied in accordance with the manufacturers’ instructions. This certainly should be no more
than 3 days to minimise any risk of microbiological growth. The tuna mayonnaise dated 21st
February corned beef packed on 19/2/13 were disposed of at the time of inspection. I have
contacted an Environmental Health Officer from East Ayrshire Council regarding the vaccum
packing machine in your other shop in that area, for any action as they may deem necessary.
2.
There was no supply of hot water available at the wash basin for cleaning hands.
(EC Regulation 852/2004, Annex II, Chapter I)
An adequate supply of hot water must be provided at the wash basin for cleaning hands.
This matter was brought to your attention during an inspection on 20 th January. Hygiene
Improvement notice SA/FH/13/001 has been served regarding this matter.
3
The floor covering within the sales area was damaged.
(EC Regulation 852/2004, Annex II, Chapter I)
The floor covering must be suitably repaired to a sound condition.
This matter was brought to your attention during an inspection on 20th January. Hygiene
Improvement notice SA/FH/13/002 has been served regarding this matter.
4.
The wall behind the cooking griddle was heat damaged.
(EC Regulation 852/2004, Annex II, Chapter II)
The wall must be suitably repaired to allow effective cleaning.
This matter was brought to your attention during an inspection on 20 th January and must
receive immediate attention.
5.
Within the front shop, the window areas were in a generally dirty condition, with the following areas
requiring cleaning:
 Floor
 Walls
 Ledges
 Sockets
(EC Regulation 852/2004, Annex II, Chapter I)
These areas must be cleaned and thereafter kept clean.
SCHEDULE B – Food Standards
No matters raised.
SCHEDULE C – Food Hygiene/Food Standards Recommendations
No matters raised.