Oeno Maris

Cyfeiriad

Oeno Maris
Basement And Ground Floors
105 Newington Green Road
London
N1 4QY

Math o fusnes

Bwyty/Caffi/Ffreutur

Arolygiad diwethaf

Dydd Mawrth, 26 Tachwedd 2024

Safonau ar adeg yr arolygiad
Ardal a gafodd ei harolygu gan swyddog diogelwch bwyd	Safonau a welwyd
Trin bwyd yn hylan Bwyd yn cael ei drin, ei baratoi, ei goginio, ei ailgynhesu, ei oeri a’i storio mewn modd hylan	Angen gwella
Glanweithdra a chyflwr strwythur yr adeilad a’i gyfleusterau Glanweithdra a chyflwr strwythur yr adeilad a’i gyfleusterau (gan gynnwys cynllun addas, system awyru, cyfleusterau golchi dwylo a mesurau rheoli plâu) er mwyn sicrhau hylendid bwyd da	Boddhaol ar y cyfan
Rheoli diogelwch bwyd Systemau neu wiriadau ar waith i sicrhau diogelwch y bwyd sy’n cael ei werthu neu’i weini. Tystiolaeth bod staff yn gwybod sut i drin bwyd yn ddiogel. Swyddog diogelwch bwyd yn hyderus y bydd safonau yn cael eu cynnal yn y dyfodol	Boddhaol ar y cyfan

Os hoffech chi weld adroddiad y swyddog diogelwch bwyd y mae’r sgôr hon wedi’i seilio arno, gallwch chi ofyn am gopi ohono gan yr awdurdod lleol a gynhaliodd yr arolygiad. Gallwch chi wneud hyn drwy anfon e-bost i’r cyfeiriad isod. Mewn rhai achosion, efallai y bydd yr awdurdod lleol yn penderfynu na all anfon copi o’r adroddiad atoch ond bydd yn rhoi gwybod i chi ac yn egluro pam.

Beth sydd gan y busnes i’w ddweud

The staff have been trained/re-trained/given instruction/are under revised supervisory arrangements.

The conditions found at the time of the inspection were not typical of the normal conditions maintained at the establishment and arose because:

The staff member interviewed was on his second day alone on the premises without our General Manager & Master Fishmonger. While staff are expected to be trained on all requirements of the Food Hygiene Standards, there are some conditions of the report that this staff member was unaware of or unable to provide adequate and reflective information for our business as usual, including:

(1.2-7) Access to our Food Safety Management System. He now has access and is completing the required inputs. We have since shared the link with the latest Food Safety Officer.

5.1-4) Delivery notes, invoices, etc. that provide the traceability of the products are kept on the General Manager for the most recent week, in our off site office for the current quarter and on site for every date otherwise since we started business. As such, the staff member did not have the ability to produce the requested documentation since they were with the GM at the time of inspection, though this is our BAU best practice.

(1.8) We have utilised on site a temperature probe since we opened the shop, thus one will not need to be purchased.

(3.1-2) The sanitizer product we use for cleaning surfaces, Dettol Antibacterial Surface Cleaner, does in fact meet BS EN1276 standards, as documented in several instances.

(4.1) Our staff have access to a hot & cold water tap for handwashing, as well as anti-bacterial hand soap and blue roll towels in the prep area at all times. Given this is a wet room, there is no collection basin. However, there is a clearly designated area for handwashing above a drain that is in constant use. Additionally, the toilet taps do provide hot running water.

(6.1) Per inspection by Islington Council on 06 Feb 2023, a single laminate which documents the labelling requirements is sufficient.

Rhagor o wybodaeth am sylwadau’r busnes

Mae gan bob busnes yr hawl i ymateb i’w awdurdod lleol am ei sgôr hylendid. Mae hyn yn golygu y gall busnes dynnu sylw at unrhyw welliannau y mae wedi’u rhoi ar waith ers yr arolygiad a/neu egluro unrhyw amgylchiadau penodol a allai fod wedi effeithio ar sgôr y busnes adeg yr arolygiad. Mae sylwadau’r busnes wedi cael eu hadolygu ac mae’n bosibl bod swyddog diogelwch bwyd yr awdurdod lleol wedi’u golygu i sicrhau eu bod yn cydymffurfio â thelerau ac amodau’r wefan hon. Fodd bynnag, nid ydym wedi gwirio cywirdeb unrhyw ddatganiadau.