Unsanitary Conditions in Dietary Services
Penalty
Summary
The dietary services department was found to be operating under unsanitary conditions. Observations revealed that the ceiling tiles in the hot food preparation area were coated with grease and dried splattered food, and were brown stained and water damaged, indicating water leakage. The ceiling light fixtures contained dirt and dead bugs. The low temperature dish machine was not registering the proper concentration of chemical sanitizer, confirmed by the director of dietary, due to a leaking tube that dispenses the sanitizer. The dishroom flooring was heavily soiled with food debris, dirt, and mice droppings, and the metal shelving inside the walk-in refrigerator units was heavily soiled with dirt, food spillage, and sticky substances. Additionally, the dry food storage closet contained boxes of canned and dried foods stacked on top of each other and directly on the floor, making it difficult to clean and providing a place for pests. A review of the County Public Health Department's food service inspection report revealed that insects and rodents were out of compliance, with rodent droppings observed throughout the main kitchen. Food contact surfaces were not cleaned and sanitized, and the chlorine sanitizer concentration of the dish machine was below the required level. A non-protected opening to the loading dock was noted, and floor tiles were missing, with pooling of water cited in the hot food preparation and dish room areas.
Plan Of Correction
1. All kitchen areas, dishroom, ceiling tiles, metal shelving, walk-in refrigerator units, and light fixtures were immediately cleaned. The low-temperature dish machine was scheduled for maintenance. The tubing that dispenses the chemical sanitizer was fixed. Any items on the dry food storage closet floor were removed. 2. Other areas of the kitchen not mentioned in the 2567 were audited for cleanliness as well. 3. Staff will be educated on the components of this regulation with an emphasis on proper food procurement, storage, preparation, and serving in a sanitary manner. 4. The kitchen will be audited to ensure it is properly clean and storage is put away properly 1x week for 1 month, 2x a month for one month, and then 1x a month for 1 month. 5. The findings of these quality monitoring's to be reported to the Quality Assurance/Performance Improvement Committee monthly x6 months.