Food Safety Deficiencies in Food Service Department
Penalty
Summary
The facility failed to ensure that food was stored, prepared, distributed, and served in accordance with professional standards for food service safety. During a tour of the Food Service Department, several deficiencies were observed. At the receiving dock, numerous empty plastic chemical containers were found outside the loading dock door, which could pose a contamination risk. In the walk-in freezer, a bag of frozen French fries with a hole and an open box of frozen peanut butter cookie dough were exposed to circulating air, compromising their safety. Additionally, the walk-in cooler had a yellow substance spilled on the floor, with cracks in the steel plating that had sharp, rusty edges and food substances lodged in them, creating a tripping hazard. Further observations revealed unsanitary conditions in other areas of the food service department. A thick black substance was found on the floor next to the prep sink, and in the dry storage area, multiple boxes of napkins, cups, and other disposable paperware were stacked less than the required 18 inches from the ceiling or other fixtures. The convection oven had a heavy buildup of burned-on food substances on its doors, base, and walls. These findings were confirmed by an interview with the Food Service Director, indicating a lack of adherence to food safety standards.
Plan Of Correction
Step 1 Bag of French fries and box of peanut butter cookie dough secured to prevent exposure to circulating air. Storage area rearranged to ensure that all items are stacked less than 18 inches from the ceiling and other fixtures as required. The oven was cleaned throughout. Step 2 Walk in freezer, food storage areas and food prepping equipment audited to ensure that all items were stored, secured and or maintained in accordance with food safety requirements. Step 3 Dietary staff were educated on the requirement to ensure that food procurement, storage and preparation are done in accordance with state and federal food safety requirements. Step 4 Admin/Designee will conduct audit weekly audits x 4, monthly x2. Findings will be reviewed during QAPI meeting.