A food handler was caught failing to wash their hands after touching a bin before handling food, while chicken, prawns and other high-risk foods were found stored at unsafe temperatures during an inspection of Manny’s Baguettes in Cowes, which has received a 1-star food hygiene rating.
The High Street takeaway was handed the rating of 1 out of 5 – meaning major improvement is necessary – following an inspection by Isle of Wight Council Environmental Health officers on 23rd September.
Official documents reveal a series of food safety failings, including refrigerated food being stored above the legal temperature limit, inadequate allergen controls and a lack of procedures to ensure meat was cooked safely.
The inspection also resulted in the business being served with a formal Hygiene Improvement Notice.
Among the most concerning discoveries was the storage of high-risk foods, including brie, cooked chicken, sausages, bacon, prawns and egg custard tarts, at temperatures exceeding 8°C.
In one instance, a refrigerated display unit indicated a temperature of just 5°C, despite inspectors measuring brie inside at 11°C.
Inspectors warned that storing food at these temperatures could allow food poisoning bacteria and moulds to grow, leading to deterioration in food quality.
The business was also found to have no records or processes demonstrating that sausages and chicken were being cooked to safe temperatures.
Another serious concern arose when an inspector witnessed a food handler failing to wash their hands after touching a bin and before handling food.
The report warned that poor handwashing is one of the main ways food poisoning bacteria are transferred to ready-to-eat foods.
To make matters worse, there were no materials available for hygienically drying hands at the kitchen washbasin, although paper towels were provided when the inspector asked.
Further concerns were raised over cleaning practices, with the same cloth being used to clean coffee machines and kitchen surfaces.
Inspectors warned that cloths can become heavily contaminated with bacteria, which can then be transferred to food preparation surfaces and potentially onto food.
An Aldi antibacterial spray was also being used to sanitise food-contact surfaces and equipment, despite the product not meeting the recognised laboratory standards required for disinfectants in high-risk food businesses.
Allergen management was another area of concern.
The business was using a Food Standards Agency allergen information document which had been completed by someone no longer involved with the business.
During discussions with the inspector, it became clear that the person responsible was unfamiliar with the information contained within it.
Milk was listed as an allergen in the prawn cocktail, but the person questioned was unable to identify which ingredient contained it.
The council ordered the business to review its procedures to ensure allergen information provided to customers was accurate, consistent and could be verified.
Inspectors also found that foods lacked date labels or markings to identify when they needed to be discarded, while there were no established procedures governing the shelf life of different products.
Temperature-monitoring equipment was not being checked for accuracy, and the business lacked sufficient documented food safety procedures to identify and control potential hazards.
The inspection further identified a lack of suitable protective clothing while handling open, high-risk foods, with officers warning that ordinary clothing could harbour bacteria.
Eggs were also found being stored at warm ambient temperatures, prompting advice about the potential growth of Salmonella bacteria.
As a result of the findings, Isle of Wight Council issued Manny’s Baguettes, at 63 High Street Cowes, with a Hygiene Improvement Notice dated 24th September.
The notice required the business to introduce and implement a permanent, documented food safety management system based on Hazard Analysis and Critical Control Point principles by 27th October.
A number of other failings, including unsafe food storage temperatures, cleaning practices, allergen controls and handwashing arrangements, were ordered to be addressed immediately.
Manny’s Baguettes received inspection scores of 15 for food hygiene and safety procedures, 5 for structural compliance and 20 for confidence in management, giving a total score of 40.
