Deficient Food Storage and Preparation Practices
Penalty
Summary
Surveyors observed several deficiencies in food storage and preparation practices within the facility's kitchen. In the walk-in cooler, a large piece of cardboard was found on the floor beneath a rack holding milk crates, and the cardboard's surface was covered with a spotty, black mold-like substance. Additionally, an opened 1-gallon container of Italian dressing with a use-by date that had already passed was present in the cooler. The ice scoop holder in the dining room contained a black, slimy gel on the bottom inside surface, with the tip of the ice scoop resting in the gel. These conditions were not in accordance with professional standards for food service safety as outlined in the 2017 FDA Food Code. Further, during breakfast service, approximately 45 individual covered bowls of oatmeal were observed on a tray next to the steam table, not being held at the required hot holding temperature. At a later time, 6 bowls remained, and the internal temperature of the oatmeal was measured at 125 degrees Fahrenheit, below the required 135 degrees Fahrenheit for hot holding. The Food Service Manager was unable to provide an explanation for the failure to maintain the correct temperature. These findings demonstrate a failure to prepare, store, and serve food in accordance with professional standards, as required by federal regulations.