Tyme By Carl Cleghorn

Other catering premises

Current Rating

Food Hygiene Rating: 4 (Good)

This is based on:

Food Hygiene and Safety: Very good

Structural Compliance: Very good

Confidence in Management: Generally satisfactory

Tyme By Carl Cleghorn currently has a food hygiene rating of 4. This was awarded on Monday 10th June 2024 by Newport City Council.

Address

NP18

Right to Reply

The establishment has replied:

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