ANNEXE 2
a) General
All Licencing objectives will be overseen by the General Manager and all staff will be trained accordingly.
b) The prevention of crime and disorder
1. CCTV must be provided and maintained in a good working order. Footage must be kept for 28 days.
2. No drinks to be served to the public in glass bottles.
c) Public Safety
1. Fire safety equipment must be provided in the premises.
2. Cooking equipment shall be maintained by contractors.
3. Any spillages must be cleared immediately.
4. All staff must be trained in safety precautions and emergency procedures.
5. There must be a maintained first aid kit in each unit.
d) The prevention of public nuisance
1. Staff must ensure that patrons leave the premises quiety late at night.
2. Rubbish must be cleared away at the end of the night.
3. The area outside the front of the premises must be cleared.
4. Rubbish must be kept in secure bins.
5. Bins must not be moved at the end of the night, to prevent noise.
6. Cooking, noxious or persistant smells from the premises will not cause a nuisance to nearby properties.
7. The mechanical extract system installed within the kitchen will operate in a manner so as not to cause a noise or odour nuisance to nearby residents
e) The protection of children from harm
1. Customers must not have access to hot surfaces.
2. There must be no alcohol available.