Food Safety and Equipment Maintenance Deficiencies
Penalty
Summary
The facility failed to adhere to food safety requirements during a survey of the main kitchen. During the inspection, it was observed that a round garbage can without a lid was present in the food production area, which the Dietary Manager acknowledged. Additionally, the walk-in refrigerator contained several opened bags of food items, including boiled eggs, grapes, cucumbers with white spots and a mold-like substance, raw chicken pieces, raw fish pieces, and raw bacon. There was also a bag of raw meals that was neither dated nor labeled, indicating improper food storage practices that could lead to cross-contamination. Further observations revealed that the hot temperature dishwasher machine was not reaching the necessary high-temperature ranges for sanitization. The rinse cycle was consistently at 150 degrees Fahrenheit, and the wash cycle varied between 145 and 160 degrees Fahrenheit, failing to meet the required 180 degrees Fahrenheit for the final rinse. The kitchen manager mentioned that maintenance had recently checked the dishwasher, but it was still not functioning correctly, indicating a lapse in ensuring proper equipment maintenance and food safety standards.