Deficient Kitchen Sanitation and Food Temperature Control
Penalty
Summary
Surveyors observed multiple deficiencies in the facility's kitchen related to cleanliness, maintenance, and food safety. The floor in the walk-in freezer had not been swept, with visible accumulations of onion peelings and other food debris. The convection oven doors and interior, two ovens, the flat top grill, and cooking skillets all had thick layers of dark or black encrusted residue. The dishwashing machine had a thick accumulation of dust and food particles on top, and a significant buildup of white lime or hard water deposits inside. Staff interviews confirmed that daily cleaning and sanitation routines had not been followed, reportedly due to short staffing. Additionally, food was not maintained at safe temperatures during service. When a test tray was plated and delivered, the milk was at 43°F, chicken cordon blue bites at 120°F, and green beans at 114°F, all below the required hot holding temperature of 135°F or above, except for the mashed potatoes and gravy at 145°F. The dining room steam table temperature log for the same meal showed much higher temperatures, indicating a discrepancy between recorded and actual food temperatures at the time of service. The RDN confirmed that the observed food temperatures did not meet food safety standards.