Food Hygiene Rating for Tyme By Carl Cleghorn

Other catering premises

Private address

Tyme By Carl Cleghorn was awarded a Food Hygiene Rating of 4 (Good) by Newport City Council on 10th June 2024.

Food Hygiene and Safety: Very good
Structural Compliance: Very good
Confidence in Management: Generally satisfactory; What the Business Says
<p><br /> The conditions found at the time of the inspection were not typical of the normal conditions maintained at the establishment and arose because at the time of the visit, numerous topics were discussed, I believe there is some confusion on some matters. As the inspector discussed on the phone I only missed out on a 5 as I did not have a specialised HACCP for the trout tart. There was confusion on whether or not the chalk stream trout was exempt from the freeze process and I supplied the evidence from the company itself. The specialised will be in place, but to be given a 4star rating for not having it but my understanding of the process of which I prepare the fish should show confidence enough of the way I operate. and I believe an advisory should have just been stated saying we would like you to have a specialised hack for this. In relations to the ceviche, when creating the hack I was always told to add products that are and will be served and any future product or techniques that you may or may not use, which is what I have done. and as I clearly stated that it is not on the menu. Defrosting on the way to a site, the only product that is traded and kept in a cool box during transport in a frozen choux pastry which was clearly stated by myself. and is defrosted under a temperature control of the cool box. so for this to be stated I strongly believe that this is a misunderstanding. In relation to cooling I clearly explained the cooling process of over an ice bath or submerged in ice water to bring the product to a safe temperature so I don't understand why this has also been added to schedule a. As I also stated there is no protein water bathing happening at the moment and clearly spoke about the process of what I would do. and have done in the past. water bathing is not a finishing method and the finishing method would be pan fry, bbq etc and core temperature taken. so once again I don't understand why this is in schedule a. After reviewing all this and also being very disappoint with the result. the only part which I agree with is that I may have for alert help line in there and it will be reviewed asap, however I am now in talks with food alert to bring all my haccp in one place</p><br /> 16th July 2024

Information last updated 17th October 2024.

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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 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 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.