Visibly deteriorating goat meat, venison past its use-by date and waste meat overflowing from the bin meant a popular Isle of Wight farm shop was served a one-star food hygiene rating.
Arreton’s Farmer Jacks said it was ‘obviously disappointed’ with the rating and had implemented the recommended changes immediately.
A spokesperson confirmed the issues raised by inspectors in October had been rectified, and the shop will be applying for a reinspection.
Following a visit by the Isle of Wight Council earlier this year, Farmer Jacks was given a one out of five hygiene rating, which meant major improvement was necessary.
Four areas highlighted by inspectors needed to be addressed immediately, to comply with legal requirements.
One problem inspectors found was with the implementation of stock rotation and control. While procedures were in place, there was evidence they had ‘failed’.
Some vacuum-packed cuts of meat were not labelled with a use-by date. Others had not been used by the said date — including two bags of vacuum-packed venison with a date six days prior to the inspection.
An open bag of goat trim, while still in date, had not been used on the day of inspection and was ‘visibly beginning to deteriorate’.
Inspectors noted stock control issues had also been raised at Farmer Jack’s three previous hygiene inspections, between March 2018 and February 2020.
In February 2020, inspectors were advised new stock rotation procedures had been introduced, but a staff member at the latest visit was ‘not aware’ of any updated controls.’
Waste meat was found to be stacked high above the rim of the bin in the walk-in fridge, or was placed next to the bin, close to hanging and other meat stock, creating a potential contamination risk.
Inspectors were told the usual waste collector had not come as scheduled and the shop was doing more trade than previously.
The labelling of some prepacked foods directly for sale did not have all ingredients listed – now required following the recent introduction of Natasha’s Law.
Inspectors were also concerned about origin claims of a couple of products that could not be substantiated. Sausages on display were said to be from England, but officers discussed with staff how some of the pork, or other ingredients, could potentially be from the Netherlands, or Spain.
‘Greek Lamb Truffles’ were not from Greece, but were instead Greek style – made with lamb, olives and feta cheese.
Inspectors recommended areas where they advised standards should be improved, including the size of the butcher’s walk-in freezer and the quantitative ingredient information on food labels, although these were not legal requirements.
There was also a coffee machine on the butcher’s preparation table, next to the ham boiler, that inspectors ‘strongly recommended’ was removed because the shop’s own rules did not allow food handlers to eat or drink in the food room.
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