Staff at an historic Oxfordshire pub did not wash their hands after handling raw meat according to a damning food hygiene inspection.

The Three Tuns on Market Place in Henley is independently run and features open fires, wood-panelled walls and exposed beams.

Housed in a 14th century building, the team provides "fresh and locally sourced produce while serving modern British cuisine".

A pub statement online reads: “The safety of our team and loyal customers is our top priority.”

READ MORE: Westgate shop slapped with back-to-back ZERO hygiene ratings

The Three Tuns in Henley.The Three Tuns in Henley. (Image: Alexander PM)

Yet this was called into question when South Oxfordshire District Council visited the premises on Monday, July 22.

Inspectors found that 'improvement [was] necessary' regarding this and awarded the pub a two-out-five hygiene rating.

A recent Freedom of Information request submitted by the Oxford Mail to South Oxfordshire District Council has now revealed the full damning report of the business.

One major problem at the pub was the lack of cleanliness concerning staff not washing their hands effectively or, in some cases, at all.

“The wash hand basin was not in regular use,” said the report.

READ MORE: 'Friendly' village pub kitchen closes down after hygiene inspection

Inside The Three Tuns in Henley.Inside The Three Tuns in Henley. (Image: The Three Tuns)

“It was noted that food handlers were not washing their hands after touching raw meat and appeared to be wearing gloves as a replacement for handwashing as these were being rinsed with water during handling activities.

“During the inspection poor handwashing practices were observed such as soap not being used to wash hands and taps not being turned off hygienically allowing for staff to recontaminate their hands after handwashing.”

The food stock itself posed further problems for the investigator due to the storage of raw products as well as the length of the expiry dates given.

“The shelf life you are giving your high-risk foods e.g., cooked pork is too long,” revealed the report.

“You must ensure you provide your foods with an appropriate shelf life to prevent the growth of bacteria.

READ MORE: Village pub's rodent infestation closes kitchen leading to ZERO hygiene score

“There was raw food stored above ready-to-eat food e.g., double cream in your kitchen under the counter fridge.

“Ensure you store raw foods away from ready-to-eat foods to prevent cross-contamination.”

Elsewhere there were structural issues with the building which led to the score being as low as it was with the inspector far from impressed.

“There was a build-up and pooling of water on the flooring in the cellar,” added the report.

“Investigate the cause of this pooling of water and carry out works necessary to prevent the seepage of water in this area.

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“There is a section of unsealed chipboard below the service hatch in the kitchen which cannot be adequately cleaned.”

The report added: "Staff should be 'fit for work' at all times. Any member of staff who has diarrhoea and/or vomiting should report it to their manager immediately and either stay at home or go home straightaway." 

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