Deficiencies in Food Service Equipment Sanitation and Date Marking
Penalty
Summary
Surveyors observed multiple deficiencies in the facility's food service operations, specifically related to the cleaning and maintenance of food service equipment and the date marking of potentially hazardous ready-to-eat food products. During an initial tour of the kitchen, several pieces of equipment, including the Avantco 2-Door Reach-In Cooler and Vulcan convection ovens, were found with non-functional interior light bulbs. Additionally, the interior and exterior surfaces of refrigerators and ovens, as well as the can opener assembly, were noted to be soiled with accumulated and encrusted dust, dirt, and food residue. Overhead light lens covers, ceiling-mounted return-air-exhaust ventilation grills, and the mechanical dish machine ventilation hood were also observed to be heavily soiled with dust and debris. Further inspection revealed that food items such as a gallon of milk and a container of cottage cheese stored in the reach-in cooler were not properly date marked to indicate when they should be consumed or discarded, despite being open and held for more than 24 hours. The manufacturer's use-by dates were visible, but there was no effective open or discard date as required by the FDA Model Food Code. These findings were confirmed through interviews with the Dietary Director, who acknowledged the issues and indicated intentions to address them. Record reviews of the facility's policies and procedures for dietary cleaning, sanitation, and food handling confirmed that the facility is required to maintain kitchen sanitation and comply with time and temperature requirements to prevent foodborne illness. However, the observed conditions did not align with these policies, as equipment and non-food contact surfaces were not kept clean, and proper food handling techniques, such as date marking, were not consistently followed.