Multiple Lapses in Food Storage and Sanitation Practices
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen and dining areas regarding food storage, preparation, and sanitation. The ice machine in the kitchen had black and white stains inside and along its opening, and the ice scoop holder had gritty stains at the bottom. Another ice machine in the dining area had a buildup of dark brown dirt, and an ice cream machine in the same area had white and brownish stains on its exterior. Additionally, a tea dispenser in the dining area was found uncovered while filled with tea, exposing it to potential air-borne contaminants. Further observations revealed that several food items in the refrigerator, including a bowl of chef salad, bags of pre-scrambled eggs, a pack of cheese, a container of soup, and a plate with fruits, cottage cheese, lettuce, and crackers, were not labeled with storage dates. A large container of fruit cocktail with a past use-by date was not discarded, and a tray of frozen beef patties in the freezer was not properly sealed. The facility's policy requires food to be stored, prepared, and served according to professional standards, with leftovers discarded after 72 hours and expired products removed. Interviews with the Dietary Manager and Administrator confirmed these practices were not followed, acknowledging the potential for cross-contamination and contamination due to these lapses.