Food Safety Deficiencies in Kitchen Practices
Penalty
Summary
The facility failed to adhere to professional standards for food service safety, as evidenced by several observations and interviews. During a tour of the main kitchen, it was noted that a bucket with soapy water and a rag was placed on the preparation table while a cook was assembling sandwiches, which is a breach of sanitary food preparation practices. Additionally, the main refrigerator contained three rolls of 10-pound ground beef, a bag of raw mixed chicken, and a bag of raw chicken thighs that were unlabeled and undated. The Food Service Director confirmed that these items had been removed from the freezer two days prior and should have been labeled with a pull date, as per the facility's policy. Further observations revealed that dishes were drying on the tray line with limited airflow, and prepared hot food was placed nearby, which is not in accordance with proper food safety standards. The drying racks, which should have been used to allow proper draining and airflow, were not utilized. These findings indicate a failure to store, prepare, distribute, and serve food in a manner that meets professional standards for food service safety, as required by the regulations.
Plan Of Correction
The Soapy water and bucket were removed immediately. The dishes were removed from the tray line. The Ground Beef and chicken have since been labeled and used. All other Food items in the kitchen have been inspected by Food Services Director and dated as appropriate. The Food Services Director or Designee will In-service dietary staff on importance of sanitation practices, using the drying rack for dishes, and labeling and dating items when pulled. The Dietary Director or designee will conduct Kitchen inspections weekly for 4 weeks to ensure compliance. Results will be reported in monthly QAPI.