Deficient Food Storage, Preparation, and Sanitation Practices
Penalty
Summary
Surveyors observed multiple failures in the facility's food storage, preparation, and distribution practices. The kitchen floor was soiled with food crumbs and particulate matter, and broken linoleum tiles exposed the sub-floor, with food debris adhered to the damaged areas. The reach-in refrigerator doors and handles were visibly soiled with food splashes and spills. A deep fryer had a heavily soiled splash guard, and the microwave handle and interior contained food crumbs. The juice dispenser spigots were only cleaned weekly, despite manufacturer instructions recommending daily cleaning. The steam table wells contained food spills and splashes, and the water had not been changed as required. The Dietary Manager acknowledged that the cleaning schedule was being revised and that a new contractor had recently taken over food service operations. During meal service, a staff member was observed handling ready-to-eat foods, such as biscuits, with gloved hands that had touched multiple surfaces, potentially contaminating the food before switching to tongs. Additionally, food items placed in the warming oven were not heated to the required temperature of 165°F before being held for service; a pureed meat item was found at below 100°F. The Dietary Manager confirmed that food should be heated to the appropriate temperature prior to hot holding. These deficiencies in food handling, equipment sanitation, and temperature control were observed during the survey and were not in accordance with professional standards.