The two things come in our mind before visiting a restaurant are the taste of the food and cleanliness.
No matter how tasty food a restaurant serves, if they don’t maintain the hygiene of the space then there is no use of anything.
Recently, the disgusting pictures of a pub’s kitchen are making rounds on the Internet and it shows the rotting, moldy food in the kitchen and even traces of E.coli. Jane Tadman, owner of the White Hart pub in Cullompton, Devon, has been asked to pay nearly £7,000($9100) for multiple food safety breaches. When Inspectors arrived they found flies in the kitchen and met with the smell of rotting food.
The worktops were covered with unwashed utensils, food packaging, dirty dish cloths and moldy plates of food. District judge Joanna Matson said: ‘The kitchen was found in a filthy condition, with moldy, rotten and out of date food, and food taken away for analysis showed E.
coli present. The premises were visited again by council officers and it was found the kitchen had not improved.’
“I have to assess this case using the sentencing guidelines for food hygiene offences. I consider the culpability for the sentencing guidelines to be high. The defendant company fell far short of the appropriate standards.”
“This is a serious offence. I have looked at the sentencing guidelines and assess the defendant company to be a micro business. I consider that the guidelines state £12,000($15,600) per offence.”
“However, the guidelines state to take into account proportionality particularly actual turnover of the company and the net profit. I consider the fine should be £6,000($7200) but will reduce due to the guilty plea.
“I order the defendant to pay the prosecution costs of £3,000($3900).”
Tadman was sentenced at Exeter Magistrates Court having pleaded guilty to six food hygiene offences, reports Devon Live. The offences were:
Failed to keep the food premises clean, maintained in good repair and condition by the filthy condition of the kitchen, equipment and utensils.
Failed to effectively clean and disinfect articles, fittings and equipment, with which food comes into contact at a frequency sufficient to avoid any risk of contamination by the filthy condition of articles, fittings and equipment.
Failed to store raw materials and ingredients in appropriate conditions designed to prevent harmful deterioration and protect them from contamination by deteriorating food stored in the kitchen.
Failed to remove food waste from rooms where food is present as quickly as possible. So as to avoid their accumulation with waste food, debris and packaging left out, accumulating on top of and underneath worktops and appliances, and an open and overflowing waste bin.
Failed to protect food against any contamination likely to render it unfit for human consumption, injurious to health or contaminated in such a way that it would be unreasonable to expect it to be consumed in that state.
Failed put in place, implement and maintain a food safety management system based on HACCP principles with the absence and false recording of management checks.
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