Tomahawk Acklam Hall in Middlesbrough goes from 1 to 4 hygiene rating

Tomahawk in Acklam Hall in Middlesbrough was told to make "major improvements" after a damning inspection found a catalogue of food safety and hygiene failures.

The restaurant, which saw concerns raised across all three main categories, had been inspected by Middlesbrough Council on September 9.

Read more: 'Flies and expired cookie dough': Report reveals why this restaurant got ONE STAR hygiene rating

Following the report, the owner of the restaurant said the issues had been "rectified," while confirming staff who did not meet Tomahawk's standards had been sacked.

But last night, the restaurant chain spoke out after receiving confirmation that it had been upgraded to a four-star hygiene rating following improvements.

A spokesperson for the group said: “Following the initial rating, we were given the opportunity of a revisit and have now had our level four granted which we feel is appropriate."

The letter from Middlesbrough Council Picture: CONTRIBUTOR

A letter seen by The Echo confirms that the venue has been given a new rating following a new inspection which was carried out on Monday.

In the letter, it said that although a full inspection was not undertaken and the risk rating given during the first visit was unchanged, the re-visit saw improvements.

Attributing some of the failures to "structural" constraints, Tomahawk said that it had been marked down for smaller issues.

The spokesperson, who said all its kitchens have the highest level of hygiene and best practice, said such constraints prevented it from getting a five at re-inspection.

They said: "The one thing that makes our venue so beautiful and grand to visit can also be our downfall, with the venue being a Grade 1 listed building, this means we cannot make repairs in the way we would like, or at the speed we can in other venues. 

"Due to these structural defects - a crack in a floor tile or hairline crack in a windowsill for example - means we will be marked down for this as it is simply the way the EHO scoring system works."

Read more: Akbar Dynasty on A66 in Sadberge near Darlington gets new hygiene rating

Explaining that the venue had employed an audit system, the chain said that it wanted to reassure customers that all previous issues have been dealt with.

They said: "In all kitchens across the group we have electronic systems in place to ensure food hygiene is met at the highest standard and customer safety in the back of house is absolutely paramount.

"We have Kelsius - a modern digital food safety management system, Alert 65- an independent food safety company used for all food related incidents plus audits.

"Audits are in place twice a year at every site plus internal audits using their template.

"We also use Harri which provides training for food handling, allergen awareness and food hygiene certificates.

"Any issues that were raised previously have all been dealt with and full staff retraining given on all of our platforms mentioned to all staff to ensure the safety of all of our customers and cleanliness of our kitchens. 

"We want to reassure all our customers that Acklam Hall are fully up to scratch with food hygiene standards and we are delighted with our improved rating of 4 (good) from the EHO reflecting this.”

What inspectors told Tomahawk - in full

An inspection report obtained by The Echo revealed the string of failures including findings of flies, expired cookie dough and 'dirty' equipment and areas.

In this very inspection report, inspectors told the restaurant: "You have not implemented control measures to ensure food safety, as indicated by the risks identified.

"Although you have some documented food safety management procedures, at the time of the visit some of the control measures specified were not being implemented.

"The following items were noted; During the visit it was reported that the raw food preparation took place in the small room where the vac pack machines are located.

"However, it has since been confirmed that raw foods are also handled and prepared in the main kitchen.

"There appeared to be no designated areas for handling raw and ready to eat foods and this is not specified within your food safety management procedures.

"Based on the volume of raw foods prepared in the kitchen it is important that clear instructions are provided outlining where such foods are to be handled and what control measures are in place to prevent cross contamination.

"Two vac pack machines were on site, one labelled as ‘cooked’ and one labelled as ‘raw’. Both of these vac packs were stored directly adjacent to each other and within the room reported to be used for raw food preparation.

"It has since been confirmed that the vac pack labelled as ‘cooked’ is only used for foods requiring additional cooking.

"However, you have no documentation to confirm what foods are permitted to be used in each, or to outline the control measures required to ensure the safety of foods when using both vac packers.

"Although it stated in your food safety management system that ‘colour coded equipment such as knives, chopping boards and disposable cleaning cloths will be used to reduce risk of cross contamination’ this was not followed in practice.

"The same type of tongs were used for handling raw and ready to eat foods.

"It is stated that ‘We are required to provide evidence that the food we sell is safe to eat by documenting our procedures and keeping records of the checks being undertaken’.

"Despite this, the temperature of high risk foods held within the counter top refrigeration unit overnight unit were not being recorded.

"With reference to allergen controls, your documented procedures state ‘Food items need to be stored correctly to reduce the risk of cross contamination.

"This includes storing allergens on the lower shelves where possible, in separate, clearly labelled sealed containers’.

"These control measures were not followed in practice and allergens were found to be unlabelled, unsecured and stored with other foods."

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