Unsanitary Kitchen Conditions Due to Unclean Equipment and Surfaces
Penalty
Summary
Surveyors observed that the facility failed to maintain sanitary conditions in the main kitchen, as evidenced by multiple instances of unclean food equipment and areas. Specifically, there was a large amount of dried grease on top of and on the sides of the deep fryer, as well as on the side of the stove and steamer, with additional food crumbs and dust under the steamer. The oven hood vents were found to be dirty and greasy. The white PVC pipes under the dish machine had a significant accumulation of dried food spillage, and the floor beneath the dish machine was dirty with adhered dirt against the wall. Additionally, two rusted ceiling vents were noted in the dish room. During an interview, the Dietary Food Manager acknowledged that all of these areas required cleaning.