Kitchen Maintenance and Dishwashing Machine Deficiencies
Penalty
Summary
The facility failed to maintain the kitchen in accordance with professional standards for food service safety, as observed during the Recertification Survey. The kitchen's exhaust hood and filters were found to have a visible accumulation of grease and dust, indicating a lack of regular cleaning. The Kitchen Supervisor mentioned that a vendor cleans the hood annually in September, and staff are expected to clean it as needed, but there was no documented evidence of regular cleaning on the daily cleaning lists. Additionally, the low temperature dishwashing machine in the main kitchen was not functioning properly. The machine was supposed to wash and rinse at 120 degrees Fahrenheit with chlorine sanitization, but the chlorine sanitizer was not automatically dispensing. The Kitchen Supervisor had to manually activate the dispenser, and there was a leak in the dispensing line, causing erratic sanitizer measurements. The facility resorted to using disposable utensils and plates and washing with a three-bay sink until the dish machine could be repaired.
Plan Of Correction
Plan of Correction: Approved February 10, 2025 1. The dishwasher was fixed by the (NAME) representative on 01/15/2025 confirming that the dish machine was sanitizing pumping between 50-100ppm during the rinse cycle. 2. The exhaust hood and filters were cleaned on 1/15/2025 by the food service manager. 3. Food Service Manager has created a policy for cleaning of the exhaust hood and filters. Exhaust hood and filter will be cleaned on a weekly basis, this will be indicated on a weekly audit form. Audits will be presented to the quality assurance team monthly then quarterly thereafter. 4. The dishwasher will be checked daily for full functionality of the sanitation process. Audits will be reported to the quality assurance team monthly then quarterly thereafter. Responsible party: Dietary manager