Food Service Safety Deficiencies in Kitchen Sanitation and Equipment
Penalty
No penalty information released
The penalty, as released by CMS, applies to the entire inspection this citation is part of, covering all citations and f-tags issued, not just this specific f-tag. For the complete original report, please refer to the 'Details' section.
Summary
Surveyors observed that the facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety in the main kitchen. The automatic dishwashing machine was not sanitizing properly, as its thermometer read only 140 degrees Fahrenheit during the final rinse cycle, which is below the required temperature. Additionally, the walk-in freezer floor and the floor under cooking equipment were soiled with food particles and black build-up. The concentration of quaternary ammonium compound used to sanitize food contact equipment in the 3-compartment sink was measured at zero parts per million at 74 degrees Fahrenheit, indicating that no effective sanitizing was occurring.