Failure to Maintain Food Safety and Kitchen Sanitation Standards
Penalty
Summary
The facility failed to maintain food safety standards by not consistently documenting food temperatures for meals prepared in the main kitchen. Review of temperature logs over a four-month period showed that only a small fraction of meals had recorded food temperatures, despite the facility's policy requiring such documentation before food is sent to satellite kitchenettes. The Dietary Manager confirmed that staff were not following the established procedure for recording food temperatures. Additionally, the main kitchen was observed to have multiple issues with food storage, labeling, and cleanliness. Several food items in the walk-in cooler and freezer were found uncovered, unlabeled, or undated, including containers with unidentifiable contents and open bags of lettuce and cheese. Serving utensils and squirt bottles had visible dried food residue, and there was significant debris, dust, and grime on the floors and equipment surfaces in both the main kitchen and dish machine room. These findings were acknowledged by the Dietary Manager, and review of cleaning logs indicated that staff had signed off on daily cleaning tasks that were not completed as required by facility policy.