Deficient Food Storage, Labeling, and Dish Machine Sanitization
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety. During the initial kitchen tour, surveyors observed multiple instances of expired food and food products that were not properly labeled or dated across several kitchen areas, including [NAME] House, Delaware House, Bath House, Wiona House, and Medora. Specifically, there were 13 expired foods in three refrigerators in one area, four expired foods and three potentially hazardous foods (PHF) not labeled with an open date in another, and additional expired or unlabeled foods in other locations. The Kitchen Manager confirmed that all opened food products should be labeled with a use-by date and expired items should be discarded, in accordance with FDA Food Code requirements. Additionally, the facility failed to ensure that high-temperature dish machines were routinely tested for proper sanitizing of food contact surfaces. Observations revealed that the high-temperature dishwasher in the Pewabic Kitchen did not reach the required sanitizing temperature, with final rinse temperatures recorded at 137°F and 117°F, both below the FDA-required 160°F. The sanitization strip used did not indicate proper sanitization, and staff were observed using the malfunctioning dish machine, including manually holding the door shut and using a towel to collect leaking water. These practices did not meet professional standards for food safety and sanitation.