Hygiene inspectors did not pull their punches over the serious failings. These are some of the more critical findings from their initial report:
“I was extremely concerned to note that the cold side of the majority of the service trolleys were not maintaining temperature and in some instances had been recorded at 32C with no action being taken. I was informed this has been the case for some time and it was due to the seals which separate the hot cabinet from the cold becoming damaged.”
“I was advised that allergens were not handled in the kitchen. It would appear there is a serious deficiency in understanding of allergen controls as it was readily apparent multiple allergens are handled.”
“Raw fish was stored above trifles and raw sausages above bread in the children’s ward freezer.”
“I was advised that dirty waste water used for cleaning would be disposed down your food wash sinks… posing a risk of contamination.”
“Raw utensils and equipment are rinsed in the raw meat preparation room and transferred dripping through the main kitchen.”
“I found this documentation (the hospital’s food hygiene plan) to be confusing, containing conflicting information throughout and it did not identify all the hazards and critical controls required.”
“Staff working on the conveyor line were observed touching their noses and mouths without changing their gloves and washing their hands…All staff require to be trained in personal cleanliness.”
“Although cleaning had been carried out, a large amount of food debris remained. Debris from the slicing machine was noted on the floor, walls and food containers. A bolt from the slicing machine had gone missing during the cleaning process, with the potential for it to have entered a meal.”
