Deficient Food Storage, Preparation, and Sanitation Practices in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's main kitchen regarding the safe storage, preparation, and handling of food and food-related equipment. Specifically, a clear plastic container with an orange/red liquid was found in the cooler without a label or date, and the drain hose from the ice machine storage bin lacked the required air gap from the floor drain, with dried food splatters present on the side of the ice machine. Additional findings included wet stacking and food crumbs between stored metal steam table inserts, opened and unsealed bags of sugar and flour in the dry storage area, and food crumbs in the bottom of clean utensil storage bins. The floor of two ovens was covered in a black substance and scattered with food pieces and crumbs. Dietary staff were observed rolling silverware in paper napkins without gloves and touching the eating end of the silverware when transferring items from the dishwasher basket to the utensil tray, creating a risk for cross contamination. Interviews with the Dietary Manager confirmed that opened food items should be sealed and dated, equipment should be cleaned between uses, and staff should not touch clean eating surfaces with bare hands. It was also confirmed that there was no schedule for cleaning kitchen appliances and that an air gap is required between the ice machine drain hose and the floor drain to prevent contamination.