Food Storage and Equipment Maintenance Deficiencies
Penalty
Summary
The facility failed to store food and maintain food service equipment in accordance with professional standards for food service safety in the main kitchen. During an observation, a large clear plastic container labeled as flour was found with a dirty exterior, sticky to touch, and dated beyond its use-by date. Another container with rice was similarly dirty and past its use-by date. The exterior of the steamer had dried food splatter, and a white plastic pipe behind the ice machine was dirty and dusty with dried food debris. The open area behind the steamers, oven, and stove had dust and debris buildup. Additionally, a metal rack hanging from the ceiling over a food preparation table had multiple pans, ladles, spoons, and whisks stored open to air, with no cover, and the ceiling tiles above had dried food splatter. The base of the food warmer had a buildup of dried food particles and dust, and two potholders were significantly stained and blackened. A small upright cooler had dried food and liquid on its exterior, and the lower shelves in the walk-in cooler were soiled with debris and dried food and liquid spots. The temperature monitoring log for various refrigerators showed no documented temperatures for several days leading up to the observation.
Plan Of Correction
Contents discarded out of the large clear plastic container with flour. The container was then cleaned, refilled with appropriate labels. An additional large clear plastic container (rice) contents discarded, container has been cleaned and labeled appropriately. The exterior side of the steamer has been cleaned. A white plastic pipe extending from behind the ice machine and along the wall behind a preparation table has been cleaned. The open area behind the steamers, oven, and stove has been cleaned. A large metal rack hanging from the ceiling over a food preparation table with multiple pans, ladles, spoons, and whisks has been removed and ceiling tiles replaced. The exterior base of the food warmer has been cleaned. Two white potholders observed on a preparation table have been thrown out. A small upright cooler by the food service tray line has been cleaned. The lower shelves in the walk-in cooler have been cleaned. The main kitchen's temperature monitoring log for the walk-in freezer, walk-in cooler, salad refrigerator, line refrigerator, cooks' refrigerator, and the juice refrigerator has been moved to a binder and checked 2 times daily. Education provided to dietary staff and managers on kitchen cleanliness, appropriate labeling, and temperature logs. Kitchen audits for cleanliness and appropriate labels to be completed weekly x 4 weeks, then monthly x 5. Kitchen temperature log audits to be completed weekly x 4, then monthly x 5. The dietary manager will continue to reinforce kitchen cleanliness, temperature documentation, and appropriate labeling. The dietary manager will review any issues of noncompliance with staff involved. Any trends identified will be addressed with staff per the progressive disciplinary process as appropriate. Audits will continue to be reported by the Dietary Manager at scheduled Quality Assurance Performance Improvement meetings monthly.