Deficient Kitchen Sanitation and Food Handling Practices
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen related to food storage, preparation, and cleanliness. The shelving unit for clean pans had rust and chipped paint, with clean steam table pans showing dried, stuck-on pieces of plastic wrap. Food prep tables had containers and equipment stored on shelves with numerous dried food crumbs. The flour and sugar bins were found with scoops left inside, and a metal knife holder had accumulated dust and crumbs. The air conditioning unit above the stovetop had gummy lint in the grate, and the can opener had soiled, dried food particles. Dietary staff confirmed the presence of these issues, including the need for cleaning and the condition of the shelving and pans. The Dietary Manager acknowledged that staff were responsible for cleaning after the evening meal and used a dry-erase board to check off completed tasks, but no records of cleaning were maintained. The facility's policy required cleaning logs to be posted and completed by staff, with oversight by the Food and Beverage Leader, but this was not being followed as documented.