Would a hygiene rating of 1 blob put you off?
Discussion
Riley Blue said:
PositronicRay said:
Doofus said:
Mrs Doofus and I have often wondered whether or not it's obligatory to display your blob ratings. In other words, if you get three or less, why not just keep it quiet?
Yes they have to be prominent. 
Evanivitch said:
PositronicRay said:
Doofus said:
Mrs Doofus and I have often wondered whether or not it's obligatory to display your blob ratings. In other words, if you get three or less, why not just keep it quiet?
Yes they have to be prominent. PositronicRay said:
Evanivitch said:
PositronicRay said:
Doofus said:
Mrs Doofus and I have often wondered whether or not it's obligatory to display your blob ratings. In other words, if you get three or less, why not just keep it quiet?
Yes they have to be prominent. Generally speaking from someone that's involved in the industry, there's a lot of paperwork and admin involved in order to achieve a 5 star rating and this is where a lot of places fall short in getting 4-5's. Anything lower than a 3 basically means it's more to do with the actual hygiene and food prep.
The lowest I'll go is 3 stars.
The lowest I'll go is 3 stars.
It may be paperwork that's letting places down, but it's the paperwork that shows what your doing.
I.e. Fridge and freezer temperatures logged several times through the day, logs of probed cooked food temps, pre made food all labelled correctly and dated with expiery dates, both frozen, fresh and defrosted. Then you have the general cleanliness, storage of food, correct utensils, and clothing worn. That's what gets you the food standard rating, not the quality of the food coming out of the kitchen.
I.e. Fridge and freezer temperatures logged several times through the day, logs of probed cooked food temps, pre made food all labelled correctly and dated with expiery dates, both frozen, fresh and defrosted. Then you have the general cleanliness, storage of food, correct utensils, and clothing worn. That's what gets you the food standard rating, not the quality of the food coming out of the kitchen.
21TonyK said:
I could follow every standard and prescribed procedure and not evidence it with paperwork as be closed down.
Or I could fill out a pile of paperwork and claim I was visited on "a bad day in between deep cleans" and get a "5".
No defence to the OP's post but the HSE approach to food safety is as much about the paperwork as the practicalities.
I can say this having been in the industry for 20 years and having only seen an inspector 3 times despite working with some of the most vulnerable groups possible.
Think clinical standards with feeds and meals. Not inspected in 5 years.
Seems odd that because although they do tend to leave the decent sites alone, you should still be getting inspected and definitely not left 5 years. Or I could fill out a pile of paperwork and claim I was visited on "a bad day in between deep cleans" and get a "5".
No defence to the OP's post but the HSE approach to food safety is as much about the paperwork as the practicalities.
I can say this having been in the industry for 20 years and having only seen an inspector 3 times despite working with some of the most vulnerable groups possible.
Think clinical standards with feeds and meals. Not inspected in 5 years.
I was sceptical of slightly low ratings figuring, as others have, that this was likely to be as much about paperwork compliance as it might be dodgy cleaning or food demarcation.
However, after noticing some correlation between eating at one of the curry houses near me and bouts of tummy bother (mildly...) I checked it out and, lo and behold, it had always struggled to get a decent rating and indeed had a bit of a reputation for it.
Ever since I've been a bit more cautious. If I thought to check, yes, a rating of one would put me off.
I have however seen enough of commercial kitchens in my time (including rats running in and out of the kitchen of a 1*, 5 blob restaurant) so I'm aware that the green sticker on the door isn't everything.
However, after noticing some correlation between eating at one of the curry houses near me and bouts of tummy bother (mildly...) I checked it out and, lo and behold, it had always struggled to get a decent rating and indeed had a bit of a reputation for it.
Ever since I've been a bit more cautious. If I thought to check, yes, a rating of one would put me off.
I have however seen enough of commercial kitchens in my time (including rats running in and out of the kitchen of a 1*, 5 blob restaurant) so I'm aware that the green sticker on the door isn't everything.
It would be nice if you could see the report of the rating when looking on the Food Standards Agency website.
One of my regular take-aways had a rating of 2 or 3* a couple of years ago, so I asked him how come as the food prep area with all the cooking machines is all stainless, go in late just before shutting and they will be there cleaning everything down. Apparently it was because he couldn't produce a document saying the premises was asbestos free. When he opened in 2000 he took everywhere back to brick work. He had them back a couple of months later to re-rate and its been 5* ever since.
Just had a look at the ratings for 13 places that I would consider my regulars. All takeaways with the exception of a Chinese and an Indian restaurant.
5* - 6
4* - 2
3* - 2 Indian Takeaway, general takeaway
2* - 1 A sandwich shop
1* - 2 A Chinese takeaway, and a Chinese restaurant
Never had a bad meal from any of them
One of my regular take-aways had a rating of 2 or 3* a couple of years ago, so I asked him how come as the food prep area with all the cooking machines is all stainless, go in late just before shutting and they will be there cleaning everything down. Apparently it was because he couldn't produce a document saying the premises was asbestos free. When he opened in 2000 he took everywhere back to brick work. He had them back a couple of months later to re-rate and its been 5* ever since.
Just had a look at the ratings for 13 places that I would consider my regulars. All takeaways with the exception of a Chinese and an Indian restaurant.
5* - 6
4* - 2
3* - 2 Indian Takeaway, general takeaway
2* - 1 A sandwich shop
1* - 2 A Chinese takeaway, and a Chinese restaurant
Never had a bad meal from any of them
Russ35 said:
Just had a look at the ratings for 13 places that I would consider my regulars. All takeaways with the exception of a Chinese and an Indian restaurant.
5* - 6
4* - 2
3* - 2 Indian Takeaway, general takeaway
2* - 1 A sandwich shop
1* - 2 A Chinese takeaway, and a Chinese restaurant
Never had a bad meal from any of them
It's not about meal quality, it's about hygiene standards. My O/H used to be a EHO inspecting takeaways and some of the practices she unearthed would turn your stomach. 5* - 6
4* - 2
3* - 2 Indian Takeaway, general takeaway
2* - 1 A sandwich shop
1* - 2 A Chinese takeaway, and a Chinese restaurant
Never had a bad meal from any of them
You can email your local council and get the report if you are interested. We did this when our local lunch-thai was downgraded from 3 to 2. We never did go back, it wasn't too terrible but if food is your job you bloody well should do better.
Based on this I would never set foot in a 1 star rated food outlet.
Based on this I would never set foot in a 1 star rated food outlet.
zygalski said:
Every time I see this thread update for some reason I'm expecting the Michelin starred restaurant to announce it's had to close.
Wouldn't be surprised tbh.
I think this would only happen if the restaurateur buried their head in the sand. In this instance I fully expect a 5 blob result next time around. Wouldn't be surprised tbh.
I don't think these inspections are random, even less reason to screw up.
I see it as either incompetence or arrogance.
Edited by PositronicRay on Friday 24th March 06:59
VTECMatt said:
What I don't understand is how pop up places etc are not assessed, watching Roux Junior visit places the chefs are not wearing safety shoes, jackets, long beards etc
As a food business they will be assessed primarily at their registered address. Someone I know prepares food at home for sale at a weekly market.He has inspections at home and once in a blue moon EHPs visit the market he's normally at checking the stalls.
I guess its going to be the same for anyone with a mobile setup.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff