Food Storage and Hair Restraint Deficiencies in Kitchen
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety. During observations, it was found that the walk-in freezer was not maintaining appropriate temperatures, registering at 40 degrees Fahrenheit, which is above the required freezing point. Multiple thawed food items, including meats, vegetables, desserts, and dairy products, were found in the freezer, indicating that they had not been kept frozen as required. Staff interviews revealed that the freezer had a history of malfunctioning, with maintenance issues occurring during heavy rains and wind, causing the pressure switch to turn off the freezer. Staff were not consistently monitoring the freezer temperature on each shift, and some were unaware of the current malfunction. Additionally, the facility failed to ensure that kitchen staff, including the Cook, DA, and DM, wore hair nets effectively to cover all hair. Observations showed that hair was exposed on the sides and back of their heads while working in the kitchen. Staff interviews confirmed that all hair should be covered to prevent contamination, but this was not consistently practiced. The facility's policies and FDA guidelines require proper hair restraints to prevent physical contaminants from entering food during preparation and service. Record reviews of facility policies and FDA Food Code standards confirmed the requirements for proper food storage temperatures and the use of effective hair restraints. The failure to maintain the freezer at the correct temperature and to ensure proper use of hair coverings by staff were directly observed and acknowledged by staff and administration. These deficiencies were identified during the survey and were not in line with professional standards for food safety and kitchen sanitation.