Rated 2/5 — Improvement necessary
Improvement is necessary. Accredited food safety training courses can help staff understand hygiene standards and prepare for reinspection.
Browse food safety coursesLast inspected
26 November 2024
Business type
Restaurant/Cafe/Canteen
Local authority
Islington
Scheme
FHRS (England, Wales & NI)
Oeno Maris, Basement And Ground Floors, 105 Newington Green Road, London, N1 4QY
Each area is scored from 0 (best) to 25 or 30. A lower number means a better result.
Oeno Maris was most recently inspected on 26 November 2024 and received a rating of 2 out of 5 (Improvement necessary).
The inspection assessed three areas: hygiene practices scored 15 out of 25, structural compliance scored 10 out of 25, and food safety management scored 10 out of 30. Each area is scored from 0 (best) to 25 or 30 — a lower number means a better result.
This rating indicates areas for improvement were noted at the time of inspection.
A rating of 2 (Improvement necessary) is the FSA's assessment that certain areas needed attention at the time of the visit. The local authority will have followed up with the business. Ratings are updated after each reinspection, so the date of this rating is an important part of the picture.
Food hygiene inspections cover three areas: how food is handled and prepared (hygiene), the physical condition of the premises (structural), and how well food safety is managed and documented (confidence in management). Each is scored independently. Learn more about 2-star ratings →
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<p> The staff have been trained/re-trained/given instruction/are under revised supervisory arrangements.</p> <p> The conditions found at the time of the inspection were not typical of the normal conditions maintained at the establishment and arose because:</p> <p> The staff member interviewed was on his second day alone on the premises without our General Manager &amp; 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:</p> <p> (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.</p> <p> 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.</p> <div> (1.8) We have utilised on site a temperature probe since we opened the shop, thus one will not need to be purchased.</div> <div> &nbsp;</div> <div> (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.</div> <div> &nbsp;</div> <div> (4.1) Our staff have access to a hot &amp; 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.</div> <div> &nbsp;</div> <div> (6.1) Per inspection by Islington Council on 06 Feb 2023, a single laminate which documents the labelling requirements is sufficient.</div>
HMP Pentonville
Other catering premises · N7 8TT