EHO Inspection [MAN-OPP-13]

SOP Number: MAN-OPP-13

Department: FOH

Date Issued: 14 November 2023

All managers are expected to successfully and confidently be able to handle an EHO inspection.

We can be inspected at ANY time.

As a company anything other than 5 stars is classed as a failure.

Once an EHO has made themselves known you must stay with them at all times - no matter how busy the restaurant is.

You must also make senior management aware that EHO are on site - this does not mean that they will always be there to handle an inspection.

What an EHO expects:

Safe practices are being followed with hand washing procedures.

Chemicals and cleaning products are stored away from food storage areas.

Corrective action is completed for out of range temperatures - You must ensure all staff are recording temperatures using trail.

Temperature control-quality checks meet temperature standards - You must ensure all staff are recording temperatures using trail.

Staff are aware they must not be at work when they may be suffering from a food borne illness or condition.

Restaurant is using approved items only - You must ensure that all staff are only using supplier approved items at all times.

Staff personal belongings are stored in an appropriate manner and not at risk of contaminating food or equipment during preparation.

Preparation is scheduled so that foods that do not contain allergens can be prepared without contaminating them - For example gluten free foods are prepared before gluten containing foods.

Sufficient hot water is available - Hot water must be available at all hand wash sinks at all times.

No cross contamination to be observed.

Probes correctly calibrated - You must be able to do this correctly.

Kitchen is organised and efficient, clean, nothing on floor, equipment functioning.

Chopping boards (colour coded, scored? tongs? mops?) - All these items need to be in the correct areas, in good working order and used correctly.

Health department inspections are available and violations have been corrected - These are available online and can be sent to EHO upon request.

Dishwasher functioning, clean, operated correctly and in good repair.

Effective pest elimination in place - We keep all records of pest control should this be requested.

All fridge items must be correctly dated and in good order at all times.

Bin Area organised, tidy, clean, well maintained and separate from food.

Staff are aware of the following: core temperatures, hot holding, cooling procedures

Cloth procedure i.e. how they are cleaned and used - All our laundry is outsourced replacing cloths regularly as and when needed.

Prove it documentation in order.(view kitchen documents, transfer notes, bin collection days, certified providers) - These can be found in 3 folders from the office bookshelves labelled: Safer Food Better Business, Pizza Kitchen Documents and Main Kitchen Documents.

Building structure within the kitchen is safe for staff and food.

Personal Hygiene - They will ask you to explain what we expect from our team members in regards to personal hygiene. For example we expect all long hair to be tied up, all staff are well groomed, and wash hands regularly…

Employee training - They will ask what training is in place. We have copies of everyone that has carried out food hygiene. We can also show if needed all of the training available online through SOP’s.

You must be confident in all these expectations to ensure that we are operating safely at all times.