Food Alert Audit Report 20-08-10

AUDIT REPORT
Location: Wagamama Cardiff Mermaid Quay
Date of Audit: Friday, 20 August 2010
Auditor: Ruan van Zyl
Manager: Aimee Jones
Questions Score
Score Summary Status
Marks Scored Marks Lost Marks Possible %
Food Hygiene 269 67 336 80%
Health and Safety 281 2 283 99%
Score (%) = Marks Scored / Marks Possible as Percentage
Below 70% 70% to 86% inclusive 87% and above
Food Alert
Registered Office: Food Alert Limited, 247-249 Cromwell Road, London SW5 9GA.
Tel: +44 (0) 20 7244 1900 Fax: +44 (0) 20 7244 1925 Web: www.foodalert.com
Auditor's Comments Summary of Scores
Overall Opinion and Key Findings: For Food Hygiene

The overall standard of cleanliness in the back of house areas should be improved.
100
93
Unfortunately there were some items of food that exceeded the use by date, and should 90
84 85
be disposed 80
80
The documentation was maintained to a high standard and I hope that this practice will 70
continue in the future
60
Score
Main Recommendations: 50
I am aware that there are limited space in the walk-in chiller and freezer and Items 40
should ideally be stored on the dedicated shelving. An alternative is to store the food
into lidded, and wheeled containers under the shelving. 30
20
The florescent light bulbs in the bin room should be relocated to a safer storage areas to
10
avoid any breakage
0
The food should be chilled in the silver shallow containers and not in the white plastic
09
09
10
10
20
20
20
20
containers. This practice will allow the food to cool down quicker.
/
03
10
03
08
/
/
19
26
16
20
For Health and Safety
98 97 99
100 95
90
80
70
60
Score
50
40
30
20
10
0 09
09
10
10
20
20
20
20
3/
0/
3/
8/
/0
/1
/0
/0
19
26
16
20
Report printed by CMO COMPLIANCE at 12:30:48 on 20 Aug 2010 CMO COMPLIANCE Management Software by www.cmo-compliance.com Page 2 of 11
Score Score
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100
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Report printed by CMO COMPLIANCE at 12:30:48 on 20 Aug 2010

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100
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100
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100
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72
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68
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86
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CMO COMPLIANCE Management Software by www.cmo-compliance.com
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Page 3 of 11
Action Summary
The following is a list of actions that were identified as not being fully met during the time of the audit.
These should be addressed and signed upon completion by a Manager.
Food Hygiene Total Marks Lost: 67
Section: 2. Kitchen and juice area Categories Marks Lost
2.4. Correct chilling practices Temperature control 15
Hot foods should be cooled in shallow, metal trays rather than deep, plastic ones
Signed:___________________________ Name: ___________________________ Date: ____ / ____ / ____
2.7. The structure is clean Cleaning 10
The floor requires improved cleaning under the equipment

Signed:___________________________ Name: ___________________________ Date: ____ / ____ / ____
2.14. Equipment and utensils are in good condition Equipment 10
Damaged rice cooker handle should be repaired

Signed:___________________________ Name: ___________________________ Date: ____ / ____ / ____
2.20. Correct hand wash facilities are available Personal hygiene 10
The paper towel dispenser should be replenished in the wash up area

Signed:___________________________ Name: ___________________________ Date: ____ / ____ / ____
Section: 3. Wash up area Categories Marks Lost
3.3. Equipment and utensils are clean Cleaning 5
Food containers should be fully dried prior to storage

Signed:___________________________ Name: ___________________________ Date: ____ / ____ / ____
Remains of adhesive labels should be removed from food containers

Signed:___________________________ Name: ___________________________ Date: ____ / ____ / ____
The glass washer and dishwasher trays should be cleaned

Signed:___________________________ Name: ___________________________ Date: ____ / ____ / ____
3.4. Structure is clean Cleaning 5
The floor under the dishwasher should be cleaned

Signed:___________________________ Name: ___________________________ Date: ____ / ____ / ____
Section: 4. Walk-in chiller Categories Marks Lost
4.3. High-risk foods within 'use by' dates Stock rotation 10
The out of date prepared foods should be discarded

Signed:___________________________ Name: ___________________________ Date: ____ / ____ / ____
Section: 8. Staff welfare facilities Categories Marks Lost
8.2. Locker area is clean and tidy Cleaning 2
Section: 8. Staff welfare facilities Categories Marks Lost
Personal items including footwear should be kept of the floor

Signed:___________________________ Name: ___________________________ Date: ____ / ____ / ____
Health and Safety Total Marks Lost: 2
Section: 7. Cleaning/chemical store Categories Marks Lost
7.4. Mops and brooms stored safely Equipment safety 2
Mops and brooms should be stored on the wall racks provided

Signed:___________________________ Name: ___________________________ Date: ____ / ____ / ____
ACTION PLAN COMPLETED
Name Position Signature Date
Auditor's Remarks
The following areas were identified during the audit and should be monitored. They have NOT resulted in any loss of marks during the audit.
Section: . Remarks
..
Compliant Sections
The following areas were identified as compliant during the audit.
Section: 1. Entrance and seating area Marks 2.28. Equipment warning signs are displayed 5
2.29. Adequate extraction ventilation 5

1.1. Seating area is clean 2
2.30. Gas isolation/shut off valve identified with sign 2
1.2. Customer toilets - clean and correctly stocked 2
2.31. No fire hazards/adequate fire fighting equipment is available in the kitchen 20
1.3. No slip/trip hazards at the entrance/seating area 5
Total Marks for Kitchen and juice area 163
1.4. Electrical sockets are protected 2
1.5. Furniture and baby items are in good condition/ baby chairs numbered 5 Section: 3. Wash up area Marks
1.6. Fire exit signs and escape routes are clear 5 3.1. Sinks are signed and being used correctly 2
Total Marks for Entrance and seating area 21 3.2. Correct use and operation of dishwasher 2
Section: 2. Kitchen and juice area Marks 3.5. Equipment and utensils are in good condition 5
3.6. Structure is in good condition 5

2.1. All storage fridges <=5C 10
3.7. Rubber gloves are available 2
2.2. All storage freezers <= -18C 2
3.8. No slip/trip hazards in the wash up area 5
2.3. Hot water >=45C 5
3.9. Covered broken glass bin plus dedicated glass dustpan and brush 2
2.5. Food held hot >=63C 5
3.10. Chemicals labelled correctly 5
2.6. At least 2 working digital thermometers are available 2
Total Marks for Wash up area 28
2.8. Equipment and utensils are clean 10
2.9. Spray sanitiser is available and in use 5 Section: 4. Walk-in chiller Marks
2.10. High-risk foods are labelled and within 'use by' dates 10 4.1. Walk-in chiller temperature <=5C 10
2.11. Dry foods are date-coded and within 'best before' date 2 4.2. Walk-in chiller is clean 5
2.12. The structure is in good condition 10 4.4. Foods are covered 2
2.13. Lighting / ventilation/ drainage are satisfactory 2 4.5. Correct separation of raw and cooked foods 5
2.15. Cross/potential for contamination during storage is controlled 5 4.6. Food stored off floor 2
2.16. Cross/potential for contamination during handling is controlled 10 4.7. Lighting level in walk-in chiller is adequate 2
2.17. Glass is minimised/controlled 2 4.8. Emergency exit on walk-in chiller door is working 2
2.18. Sinks and basins are signed and being used correctly 2 Total Marks for Walk-in chiller 28
2.19. Refuse is being stored correctly 2
Section: 5. Walk-in freezer Marks
2.21. Food handlers are complying with personal hygiene policy 10
5.1. Freezer temperature <=-18C 5
2.22. Electric fly killer is working 2
5.2. Foods are within 'best before' dates 5
2.23. No evidence of pest infestation 10
5.3. Food containers are off the floor 2
2.24. No slip or trip hazards in the kitchen 10
5.4. No build up of ice 2
2.25. No electrical hazards and Main electrical isolators identified 5
5.5. Walk-in freezer is clean 5
2.26. Safe storage and use of knives 5
5.6. Lighting level adequate in the walk-in freezer 2
2.27. Defective equipment is not in use 5
Section: 5. Walk-in freezer Marks 9.5. No fire hazards in the electrical cupboard 5
9.6. No slip/trip hazards - exterior 2

5.7. Emergency exit on the walk in freezer door working 5
Total Marks for Refuse store area/exterior 18
5.8. There is no ice on the floor in the walk-in freezer 2
Total Marks for Walk-in freezer 28 Section: 10. Records Marks
Section: 6. Dry goods storeroom/drinks storeroom Marks 10.1. Head Chef has a good knowledge of HACCP 5
10.2. Goods-in records completed (log book) 5

6.1. All foods within 'best before' dates 2
10.3. Fridge and freezer temperature records completed (log book) 5
6.2. Food is covered 5
10.4. Cooking and reheating records completed (log book) 5
6.3. Food is stored off the floor 2
10.5. Chilling records completed (log book) 5
6.4. Structure is in good condition 2
10.6. Hot holding records completed (log book) 5
6.5. Structure/ shelves are clean 2
10.7. Probe and scale calibration records completed 2
6.6. Manual handling risks minimised 10
10.8. Food hygiene training and summary completed to Wagamama policy 5
Total Marks for Dry goods storeroom/drinks storeroom 23
10.9. Last Food Alert food safety audit available and marked off with action taken 10
Section: 7. Cleaning/chemical store Marks
10.10. Last local authority report available and marked off with action taken 5
7.1. Cleaning equipment is clean 2
10.11. QCD audit report marked off with action taken 2
7.2. Approved/correct chemicals and labelling 5
10.12. Internal audit complete and report marked off with action taken 2
7.3. Approved/correct chemicals and labelling 5
10.13. Pest control reports available and marked off with action taken 5
7.5. PPE (gloves, goggles, masks) available and correctly stored 5
10.14. Cleaning schedules in use and being signed off 2
7.6. Chemicals 5
10.15. Manager has good knowledge of the health and safety policy and procedures 2
Total Marks for Cleaning/chemical store 22
10.16. Accident records are available including investigations 5
Section: 8. Staff welfare facilities Marks 10.17. Health and safety training and summary completed in line with wagamama policy 5
8.1. staff toilets operational and clean /Hand wash facilities are available 10
10.18. Fire risk assessment available and marked off 5
8.3. Food Safety Policy statement/ personnel hygiene notice displayed 2

10.19. Fire alarm test records completed 5
8.4. Staff wash hand facilities are clean and operational 5

10.20. Fire alarm servicing records available 5
8.5. Staff locker room is clean and operational 5

10.21. Emergency lighting test records completed 5
8.6. List of first aiders displayed (on the premises) 2

10.22. Emergency lighting servicing records available 5
8.7. At least two first aid boxes (on the premises) 5

10.23. Servicing of fire extinguishing equipment records available 5
8.8. Fire evacuation procedure displayed 2

10.24. Practice fire drills carried out, fire wardens 5
8.9. 'Health and Safety Law (UK only)/ health and safety policy - completed and displayed 2
10.25. AIG weekly fire safety check of the building 5
Total Marks for Staff welfare facilities 33

10.26. Duct cleaning twice per annum 5
10.27. Lift/hoist service and statutory inspections 5

Section: 9. Refuse store area/exterior Marks
10.28. Statutory inspections and service sheets of pressure vessels (coffee machine) completed 5
9.1. Refuse store area is clean 2
10.29. COSHH data sheets available and risk assessments completed 5
9.2. The premises is adequately proofed/ covered bins 5
10.30. Portable appliance testing of electrical equipment carried out 5
9.3. Adequately lit - exterior 2
10.31. Visual inspections of the electrical equipment carried out 5
9.4. Electrical cupboard identified with hazard warning sign 2
10.32. Inspections of fixed electrical wiring circuit carried out 5
Section: 10. Records Marks
10.33. Task (occupational) risk assessments completed and marked off 5
10.34. Internal health and safety audits completed and marked off 2
10.35. Food Alert health and safety audit available and marked off 2
10.36. Manual handling risk assessments completed and marked off 5
10.37. PPE risk assessments are available 2
10.38. Work equipment servicing records and register available 5
10.39. Gas installation inspected annually 5
10.40. Monthly check of baby chairs, baby changing units and ladders carried out 5
10.41. No significant DDA issues identified 5
Total Marks for Records 186
Non Applicable Sections
The following areas were identified as non applicable during the audit.
Section: . Marks
..
Total Marks Non Applicable for
Score Summary
Maximum
Category Marks Scored Marks Lost Marks Possible Score % N/A Marks
Possible Score
Food Hygiene 269 67 336 80% 0 336
Health and Safety 281 2 283 99% 0 283
Total Scores 550 69 619 0 619
Score (%) = Marks Scored / Marks Possible as Percentage Maximum Possible Score = Marks Possible + N/A Marks
DISCLAIMER AND LIMITATION
This report is provided in good faith and in accordance with the service agreement. The report does not intend to identify every hazard or risk and not every area, task or system has been inspected or audited. The report is based on visual and documentary evidence and on information
received.
Whilst every effort has been made to ensure the accuracy of the report, no liability shall be held for any inaccuracies not drawn to our attention at the time of the visit or following receipt of the report. The report covers those matters, that in the professional opinion of the author, warranted
comment arising from the operation or condition seen at time of audit. No assurance is implied or conferred that every matter for which the client has responsibility has been addressed. Except where explicitly stated the report is intended as a general guide to assist the client in meeting
their legal and best practice requirements for the business. The report is believed to be a fair and accurate reflection of the food hygiene and health and safety requirements and standards of the premises at the time of the visit.
The client should not consider the report enclosed to be entirely comprehensive. Not every legislative requirement will have been addressed within the time and scope available for the inspection. The client should assure themselves that specific matters required by law are complied with.
Comments and recommendations and reference to specific legislation made are intended as a guide only. The client should assure themselves that they are fully conversant with the requirements of the legislation that is applicable to their business.
The documentation review was restricted to those items provided by the client. The documentation was reviewed in good faith. Documents not available or presented do not form part of this documentation review. The documentation consisted of a number of various files and a lesser number
of single items, including previous inspection reports by the client and third parties. Any inaccuracies within the review relating to documentation which was not made available at the time of the site visit should be brought to the auditor’s attention, especially where this may impact on the
opinion given.
The review may not cover every aspect of health and safety management within the premises and its curtilage. The intention has been to provide an overview of key areas. The client should satisfy himself or herself that no significant food safety or health and safety issues of which it is aware
have not been addressed in the review. No liability is accepted for matters that were not made known at the time of the visit or were not drawn to the auditor’s attention.
Comments made during interview were given and received in good faith and no liability arises from the truth or otherwise of any statements given. Where this review reflects inaccurate or incorrect information this should be brought to the attention of the auditor.

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AUDIT REPORT

Location: Wagamama Cardiff Mermaid Quay

Date of Audit: Friday, 20 August 2010

Auditor: Ruan van Zyl

Manager: Aimee Jones

Food Hygiene 269 67 336 80%

Health and Safety 281 2 283 99%

Score (%) = Marks Scored / Marks Possible as Percentage

Below 70% 70% to 86% inclusive 87% and above

Overall Opinion and Key Findings: For Food Hygiene

Report printed by CMO COMPLIANCE at 12:30:48 on 20 Aug 2010

For Food Hygiene

Food Hygiene Total Marks Lost: 67

Section: 2. Kitchen and juice area Categories Marks Lost

2.4. Correct chilling practices Temperature control 15

2.7. The structure is clean Cleaning 10

The floor requires improved cleaning under the equipment

2.14. Equipment and utensils are in good condition Equipment 10

Damaged rice cooker handle should be repaired

2.20. Correct hand wash facilities are available Personal hygiene 10

The paper towel dispenser should be replenished in the wash up area

Section: 3. Wash up area Categories Marks Lost

3.3. Equipment and utensils are clean Cleaning 5

Food containers should be fully dried prior to storage

Remains of adhesive labels should be removed from food containers

The glass washer and dishwasher trays should be cleaned

3.4. Structure is clean Cleaning 5

The floor under the dishwasher should be cleaned

Section: 4. Walk-in chiller Categories Marks Lost

4.3. High-risk foods within 'use by' dates Stock rotation 10

The out of date prepared foods should be discarded

Section: 8. Staff welfare facilities Categories Marks Lost

8.2. Locker area is clean and tidy Cleaning 2

Personal items including footwear should be kept of the floor

Health and Safety Total Marks Lost: 2

Section: 7. Cleaning/chemical store Categories Marks Lost

7.4. Mops and brooms stored safely Equipment safety 2

Mops and brooms should be stored on the wall racks provided

ACTION PLAN COMPLETED

Name Position Signature Date

The following areas were identified as compliant during the audit.

2.29. Adequate extraction ventilation 5

3.6. Structure is in good condition 5

9.6. No slip/trip hazards - exterior 2

Total Marks for Walk-in freezer 28 Section: 10. Records Marks

10.2. Goods-in records completed (log book) 5

8.3. Food Safety Policy statement/ personnel hygiene notice displayed 2

8.4. Staff wash hand facilities are clean and operational 5

8.5. Staff locker room is clean and operational 5

8.6. List of first aiders displayed (on the premises) 2

8.7. At least two first aid boxes (on the premises) 5

8.8. Fire evacuation procedure displayed 2

Total Marks for Staff welfare facilities 33

10.27. Lift/hoist service and statutory inspections 5

10.33. Task (occupational) risk assessments completed and marked off 5

10.36. Manual handling risk assessments completed and marked off 5

10.37. PPE risk assessments are available 2

10.38. Work equipment servicing records and register available 5

10.39. Gas installation inspected annually 5

10.41. No significant DDA issues identified 5

Total Marks for Records 186

Food Hygiene 269 67 336 80% 0 336