A Sri Lankan restaurant on the Isle of Wight has been slammed with a one-star food hygiene rating.
‘Major improvement is necessary’ at Chumma Kitchen on Ryde’s Union Street after inspectors saw substandard food and hygiene standards.
Cross-contamination issues
At the inspection in September, one environmental health officer said in a report, which has recently been published, one food handler didn’t wash their hands after handling raw chicken.
They then proceeded to cook a naan, which is a ready-to-eat product.
Incorrect temperatures
High-risk food, like mutton curry, was being kept on top of the cooker during service, at 50°C, and a curry in a saucepan at 28.3°C. Foods held hot for service must be kept at 63°C or above.
Inspectors also found some daily records were not being kept nor reviews undertaken since July 12 — nearly two months before the inspection.
Label removed from packaging
The traceability of meat and fish products served was insufficient as the food had been removed from its original packaging and there were no records kept.
There were also no records to verify measures taken to keep meat and seafood cool and in a controlled temperature as it was being transported to the restaurant, which meant potentially unsafe goods could have been accepted.
General hygiene required attention
The general standard of hygiene required attention, inspectors said, with a dirty microwave, mouldy fridge and freezer seals and old food on the dry store floor which was wet and dirty.
The cleaning products being used to sanitise food contact surfaces did not meet officially recognised laboratory standards for effectiveness against a range of microorganisms. This was also an issue raised at the last inspection.
Ten mins to find hand washing facilities
There were no materials to clean and hygienically dry hands, the inspector said, with it taking ten minutes to find suitable soap and paper towels.
The temperature probe was not being sanitised before or after each measurement.
Cross-contamination in fridge
Some food in the fridge was not date labelled and there was a risk of cross-contamination as some salad items were on the same shelf as a large amount of chicken pieces.
Allergen information had not been completed and staff were unaware of certain allergens in dishes.
Chumma Kitchen has been contacted for comment.
This article is from the BBC’s LDRS (Local Democracy Reporter Service) scheme, which News OnTheWight is taking part in. Some alterations and additions may have been made by OnTheWight. Ed
