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A 'filthy' fish and chip shop has been handed a zero food hygiene rating.
A routine inspection at Amy's Fish and Chips in Darfield, near Barnsley, South Yorkshire, revealed food was being kept on the floor and left outside to cool down.
The way in which the inspector observed food being stored and prepared was described as 'ideal conditions for food positioning bacteria'.
Cross-contamination was a particular concern, with raw meat prepared next to food that was about to be served, and raw and cooked meat stored alongside each other in the fridge.
A whole raw fish was also found being kept in a washing up bowl in the fridge - which was 12.9°C, almost 8°C warmer than Food Standards Agency (FSA) recommendations.
The chopping boards used to prepare food were coated in black grime - a damning indication of the cleanliness of food coming out of the kitchen.
The inspector's report said: "Chopping boards used for the preparation of ready to eat food items were found to be in a filthy condition."
However, the inspector said that staff thought the boards were in 'acceptable' condition.
A 'general lack of cleaning... and hand washing' was also observed and food storage containers were found to be damaged and dirty.
The report said: "You must not prepare food for customers who declare they have a food allergy as you are unable to safely prepare food for them to eliminate risk from... cross-contamination."
The inspection took place in July and the report noted that similar problems had been highlighted previously, but few improvements had been made.
Amy's Fish and Chips was given a zero food hygiene rating by the FSA, meaning urgent improvements are necessary.
The report concluded: "The hygiene and safety standards noted on this inspection fall well below those expected."
Responding to the FSA's report, the business said: "I agree with the inspection results but have since carried out the following improvements;
1. The premises have been thoroughly cleaned and procedures are now in place to ensure that cleanliness is maintained.
2. Staff have been trained / re-trained and are under better supervision.
3. A new Food Safety Management system has been introduced."
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