Cross contamination and inadequate hand washing were two of 20 reasons a takeaway shop received a 1/5 food hygiene score.

Croxley Express BBQ in Watford Road was told major improvement is necessary when the rating was published on February 24, with the full report released this week.

Hygienic food handling and cleanliness and condition of facilities were graded “generally satisfactory”. 

Watford Observer: Croxley Express BBQCroxley Express BBQ (Image: Google Street View)

But “major improvement necessary” was called for in the management of food safety.

The owner of the shop in Croxley Green has said improvements have been made since the inspection on January 19.  

In the report, released to the Watford Observer, the inspector said they found raw meat being kept in a fridge next to unused kebabs.

A member of staff was also seen entering the kitchen and touching food without first washing their hands.

The business was told all food must be stored in clean, lidded, washable containers, and that staff must wash their hands before handling food and after going to the toilet.

Watford Observer: Croxley Express BBQ has been told major improvement is necessary.Croxley Express BBQ has been told major improvement is necessary. (Image: Screenshot)

It was also found that “the lavatory opened directly into the chest freezer/office area where food may be being handled”.

The owner was warned that no food preparation was allowed to take place in this area. It was suggested that a lobby between the toilet and the food room be installed.

A thorough clean of the shop’s walls, floors and ceilings was also called for as the inspector found dirt “at floor/wall junctions and behind or below equipment”.

It was also found that the shop had not being keeping records of checks carried out by the business.

The owner of the shop said he had been recovering from cancer and it had impacted how he had been running the business.

He said: “Due to the cancer, I had been struggling to get on top of things.

“But I have resolved most of the things highlighted by the inspector.”

He added: “You can’t expect a small business to be compared with a big one with lots of staff.

“We check the temperature of the food; we just haven’t logged it.”

He also said the toilet referred to in the report is not in use due to renovation work.