CHIPPERS

I agree with the inspection results but have since carried out the following improvements. The establishment has been thoroughly cleaned and procedures are in place to ensure that cleanliness is maintained.. The staff have been trained/re-trained/given instruction/are under revised supervisory arrangements. The conditions found at the time of the inspection were not typical of the normal conditions maintained at the establishment and arose because: The fridge was recorded as the cooling mechanism not working. I had an emergency engineer visit to inspect this the next day, who confirmed that it was working as expected. The temperature was higher than usual during inspection due to a large restocking of drinks in the fridge only moments prior to the inspector arriving. The inspector checked with their own calibrated thermometer which the salad was reading 5 degrees, which is below the maximum temperature. The fridge display returned to normal temperature that evening. The potato room is a live working environment. As we only open on a Wednesday for the beginning of the week, we had to begin prepping from scratch. Inspector arrived approximately 40 minutes after opening, which we were only finished the process of rumbling and chipping potatoes for the day. The potato room is usually cleaned straight after, but as a small business and one member of staff present, I had a customer at the till which I had to attend to, with the inspector standing behind waiting.