Food Hygiene Rating for The Plume Of Feathers

Pub/bar/nightclub

THE PLUME OF FEATHERS HIGH STREET
SHREWTON
SP3 4BZ

01980 621142

The Plume Of Feathers was awarded a Food Hygiene Rating of 1 (Major Improvement Necessary) by Wiltshire on 9th January 2024.

Structural Compliance: Generally satisfactory
Food Hygiene and Safety: Generally satisfactory
Confidence in Management: Major improvement necessary; What the Business Says
 In respect of the inspectors findings that Safer Food Better Business should be completed. This was in place at the time of the inspection but not at hand due to the renovations taking place. This is now available in the kitchen as a hard copy for quick reference and also filed on the computer. The diary is also completed on the computer and updated daily. In respect of the inspectors findings to review allergen procedures. An allergen chart relevant to our menu is displayed in the food preparation area. In respect of the inspectors findings that dogs should be excluded from food preparation areas when food is being prepared for the business. The Pub dogs were and are not allowed in the food preparation area when food is being prepared. Dogs cannot gain access by virtue of the in place swing door. At the time of the inspection food preparation had ceased. All areas are cleaned and sanitise with an overt cleaning station next to the hand wash facility. In respect of the inspectors findings that there should be a supply of hot water to the hand wash basin. This was in place at the time but the cold water tap was being run not the hot water. Clearer identification for hot and cold has been established. There is hot water supplied to the hand wash. In respect of the inspectors findings that an allergen notice be displayed and the point of sale. This was in place at the time of the inspection and continues to be displayed both on the menu and on the food booking form. In respect of the inspectors observations that all pottages to be cooled and in the fridge within 90 minutes. This was in place when we were providing a food service and will remain in place should we continue. Once cooked all pottages are placed in portioned containers and cooled within an hour before being labelled and placed in the fridge or freezer. I will also like added that the report did include in its areas inspected, the Cellar. This was not carried out save for a cursory look but please be assured that the cellar and all lines are pristine and cleaned every seven days if not earlier. 22nd February 2024

Information last updated 22nd November 2024.

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The structure of the establishment (including cleanliness, layout, condition of structure, lighting, ventilation, facilities etc.).

The meanings of the scores are as follows:

Very Good	High standard of compliance with statutory obligations and industry codes of recommended practice; conforms to accepted good practices in the trade.
Good	High standard of compliance with statutory obligations and industry codes of recommended practice, minor contraventions of food hygiene regulations. Some minor non-compliance with statutory obligations and industry codes of recommended practice.
Generally satisfactory	Some non-compliance with statutory obligations and industry codes of recommended practice. The premises are in the top 50 per cent of premises and standards are being maintained or improved.
Improvement necessary	Some major non-compliance with statutory obligations – more effort required to prevent fall in standards.
Major improvement necessary	General failure to satisfy statutory obligations – standards generally low.
Urgent improvement necessary	Almost total non-compliance with statutory obligations.

The food hygiene and safety procedures (including food handling practices and procedures, and temperature control), and, are assessed using the scoring system below:

Very Good	High standard of compliance with statutory obligations and industry codes of recommended practice; conforms to accepted good practices in the trade.
Good	High standard of compliance with statutory obligations and industry codes of recommended practice, minor contraventions of food hygiene regulations. Some minor non-compliance with statutory obligations and industry codes of recommended practice.
Generally satisfactory	Some non-compliance with statutory obligations and industry codes of recommended practice. The premises are in the top 50 per cent of premises and standards are being maintained or improved
Improvement necessary	Some major non-compliance with statutory obligations – more effort required to prevent fall in standards.
Major improvement necessary	General failure to satisfy statutory obligations – standards generally low.
Urgent improvement necessary	Almost total non-compliance with statutory obligations.

The actual performance of management is scored in on the basis of the results achieved and observed. A management that achieves good food hygiene performance, well understood by the workforce, should have achieved a good score.

Confidence in management is not meant to reconsider this aspect. It is to elicit a judgement on the likelihood of satisfactory compliance being maintained in the future.

Factors that will influence the inspector's judgement include:

the "track record" of the company, its willingness to act on previous advice and enforcement, and the complaint history;
the attitude of the present management towards hygiene and food safety; and
hygiene and food safety technical knowledge available to the company (internal or external), including hazard analysis/HACCP and the control of critical points;
satisfactory HACCP based procedures.

The meanings of the scores are as follows

Very good	Good record of compliance. Access to technical advice within organisation. Will have satisfactory documented HACCP based food safety management system which may be subject to external audit process. Audit by Food Authority confirms compliance with documented management system with few/minor non-conformities not identified in the system as critical control points.
Good	Good = Reasonable record of compliance. Technical advice available in-house or access to and use of technical advice from trade associations. Have satisfactory documented procedures and systems. Able to demonstrate effective control of hazards. Will have satisfactory documented food safety management system. Audit by Food Authority confirms general compliance with documented system.
Generally satisfactory	Satisfactory record of compliance. Access to and use of technical advice either in-house or from trade associations. May have satisfactory documented food safety management system.
Major improvement necessary	Varying record of compliance. Poor appreciation of hazards and control measures. No food safety management system.
Urgent improvement required	Poor track record of compliance. Little or no technical knowledge Little or no appreciation of hazards or quality control. No food safety management system.