Ineffective Pest Control in Kitchen
Penalty
Summary
The main kitchen of the food and nutrition services department was found to be inadequately maintained, leading to an ineffective pest control program. Observations revealed several issues, including improper drainage in the dish room area, resulting in soiled water and food waste overflowing onto the floor. The dish room area also had a white substance resembling lime deposits on the flooring, and the dish machine, work tables, and racks were covered with a white powdery film indicative of hard water and calcium deposits. Additionally, the ceiling tiles in the dish room were water-damaged, stained, and warped, with dead insects collected in the ceiling light fixture screens. The walls and ceiling tiles had dried food debris, and the flooring had missing grouting, which provided a breeding ground for pests. The perimeter of the flooring and cove molding contained a buildup of dirt and discarded food particles. Further observations in the hot food preparation area revealed a heavy accumulation of grease, dust, and food splattering on the ceiling tiles and light screen covering. An industrial-sized piece of equipment, the braise or tilt skillet, was non-functional for several months and had a buildup of grease, food debris, and dust. In the dry food storage area, the perimeter of the flooring had streaking, smudging, and patches of mice droppings. The ceiling light screens were water-damaged and contained dead roaches. Additionally, the three-compartment sink had leaking issues, with a catch pan placed below to capture water. Pest control reports from the previous months indicated that the kitchen was targeted for common household pests, such as roaches and mice, with various treatments and traps used to combat the infestation.
Plan Of Correction
This plan of correction is submitted to comply with Federal Regulations. This plan is not an admission of guilt, or wrongdoing, nor does it reflect agreement with the facts and conclusions stated in the statement of deficiencies. 1. All items identified as deficient in the kitchen have been cleaned, repaired or replaced. 2. An Initial Audit will be conducted in the Kitchen to identify other items that might be in need of cleaning, repair or replacement. 3. Food Service will be educated on proper cleaning, maintenance and repair procedures for the kitchen and its equipment. 4. Food Service Director will conduct audits, weekly x 4 weeks, then monthly x 2 months in the facility kitchen to ensure the kitchen is being cleaned and maintained. Results will be reviewed at monthly QAPI.