Multiple Food Safety and Sanitation Deficiencies Identified in Kitchen and Food Service Areas
Penalty
Summary
Surveyors observed multiple failures to maintain food safety and sanitation standards in the facility's kitchen and food service areas. During a kitchen tour, it was found that potentially hazardous foods, such as hot dogs and ham, were not consistently date-marked according to FDA Food Code requirements, and staff were still being trained on proper procedures. Additionally, leftover breakfast items, including ham chunks, scrambled eggs, and sausage links, were stored in the walk-in cooler at unsafe temperatures (ham measured at 88°F) without proper cooling logs, indicating a lack of adherence to required cooling methods and documentation. Further inspection revealed unsanitary conditions and improper maintenance of food contact surfaces and equipment. Accumulations of food debris were found in the two-door arctic air unit, utensil drawers, on the underside of coffee spouts, around the can opener blade, and on a plate drying on the clean side of the dish machine. The dish machine itself failed to produce the required chlorine sanitizer residual, as confirmed by repeated testing with facility-provided test strips. Additionally, a spray bottle containing a yellow solution was not labeled with its common name, and the Certified Dietary Manager was unsure of its contents. Plumbing and facility maintenance issues were also identified. The air gap on the ice machine was found to be sunken into the drain, and the sanitizer compartment of the three-compartment sink was directly connected to the wastewater drain without an air gap, both of which violate backflow prevention standards. Large openings were present in the walls under sinks in the second and third-floor pantries, increasing the risk of pest entry. These findings collectively demonstrate a failure to procure, store, prepare, and serve food in accordance with professional standards and regulatory requirements.