Deficient Food Storage, Sanitation, and Temperature Control in Kitchen
Penalty
Summary
The facility failed to maintain safe and sanitary food storage and preparation practices in the kitchen. Surveyors observed a large tray of previously cooked ham stored in the walk-in refrigerator past its use-by date. The Dietary Supervisor confirmed that the ham had exceeded its storage date and should have been discarded, acknowledging that old ham can cause illness. Facility policy and the FDA Food Code require proper labeling, dating, and timely use or disposal of refrigerated foods, which was not followed in this instance. Additional observations revealed that the kitchen stove and oven were dirty, with dried food debris, stains, and greasy residue present on the surfaces and knobs. The shelf under the food preparation counter was also found to have food crumbs and debris. The only can opener in the kitchen had a worn, nicked blade, making it difficult to clean and sanitize properly. The Dietary Supervisor and Cook both acknowledged these issues during interviews, and facility sanitation assessment reports had previously noted the need for improvement in these areas. During lunch service, texture-modified fish was held on the steam table at 125°F, below the required hot holding temperature of 135°F. The cook recorded this temperature as acceptable and did not reheat the food, despite facility policy and FDA Food Code requirements. Additionally, food contact surfaces were wiped with a towel stored in a sanitizer solution that was dirty and ineffective, as confirmed by a test strip. The cook admitted the solution was not effective and needed to be changed, contrary to facility policy requiring regular testing and changing of sanitizer solutions.