Deficient Food Storage, Preparation, and Sanitation Practices Identified
Penalty
Summary
Surveyors identified multiple failures in the facility's kitchen related to food storage, preparation, and sanitation. During an inspection, opened food items in the refrigerator and freezer, such as green grapes, pancakes, dough, ice cream, pie dough sheets, beef patties, green onions, chocolate syrup, and waffles, were found unsealed, unlabeled, and undated. Staff interviews confirmed that all opened food products should have been sealed, labeled, and dated according to facility policy, but this was not done. Additionally, the kitchen's air conditioning unit was observed to be covered in a thick, gray substance and a plastic piece next to it was covered in a spotted black substance, both of which were confirmed by staff to be unsanitary and not properly maintained. Further observations revealed that a cook failed to properly sanitize a food thermometer between checking the temperatures of different food items, specifically between ground beef patties and mashed potatoes, which was acknowledged by staff as a risk for cross-contamination. The same cook also served ground beef patties at an internal temperature of 142 degrees Fahrenheit, below the required 160 degrees Fahrenheit, and admitted that the food should not have been served at that temperature. These deficiencies were confirmed by both dietary and administrative staff during interviews.