Temper and Brown - Jewellery Quarter

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.    1) Rid premises of mice All required actions have been completed. • The cellar has been swept, cleared, disinfected and deep-cleaned. • All mouse droppings and contaminated items have been removed. • All surfaces, equipment, drinks, and food packaging have been externally cleaned. • All cardboard, damaged goods and opened disposables have been discarded. • Holes and entry points have been identified and sealed. • A pest-proofing survey has been completed. • A professional pest control contractor has been instructed for ongoing scheduled visits. 2) Bar hand-wash basin - Basin is now fully clear, available and in permanent use. • Hot and suitably mixed water has been restored. • Boiler repair was completed and is fully operational. 3) Coffee machine leak - The machine has been repaired and is now working with no leaks. 4) Deep clean of bar floor - Full deep clean completed • All dirt, debris and broken glass removed. 5) Repair wall–floor junction - The peeling white joining strip has been repaired and refitted. 6) Remove cardboard - All accumulated cardboard has been removed from the bar and cellar. 7) Replace damaged rubber mats - All worn or damaged rubber mats have been replaced with new ones. 8) Repair the cellar – structural - The cellar walls, floors and ceiling have been painted and treated. • Mould removed, poor surfaces repaired, brickwork sealed, dust removed. • Condition is now clean, dry and fully fit for purpose. 9) Clean cellar shelving - All shelving has been thoroughly cleaned and disinfected. 10) Clean post-mix machine - Completed. 11) Clean glass-storage shelving - Shelving and matting have been cleaned and sanitised. 12) Remove expired foods - All expired items discarded. - A new stock-rotation and date-checking procedure is now in place. 13) Replace damaged chopping board - Wooden engraved board has been removed and replaced with a food-safe board. 14) Chemical contact times - Staff instructed and retrained on correct Jantex 30-second contact time. • Now included in daily checks. FSMS / Confidence in Management 15) Full Food Safety Management System We have now implemented: • A complete FSMS based on Safer Food Better Business. • Daily recorded checks: fridge/freezer temperatures, opening/closing checks, pest checks, structural checks. • Clearly labelled durability dates for all open foods and drinks. • Legible dating on all perishables. • Correct manufacturer shelf-life applied. • A standalone written procedure for fruit dehydration. • A pest-management process integrated into daily recording. 16) Staff training - All staff have now completed food hygiene training appropriate to their roles. • Certificates on file. Health & Safety 17) Install handrail for cellar stairs - Handrail installed. 18) Repair cellar stairs - Damaged steps repaired and made safe. 19) Secure gas bottles - Gas bottles now strapped securely to the wall.   The previous “5” sticker has been removed from the window. ADDITIONAL IMPROVEMENTS - Beyond the items listed, we have: • Painted the cellar in full. • Plugged and sealed all potential mouse entry points. • Completed a full deep clean of the entire premises. • Introduced new managerial systems for cleanliness, compliance, and daily operational checks. Temper & Brown is now in a significantly improved, clean and fully compliant condition.