Unsanitary Kitchen Conditions and Expired Food Storage
Penalty
Summary
The facility failed to maintain sanitary conditions in the kitchen, as evidenced by several observations during inspection. Dish drying racks used for air-drying sanitized dishes were found to have significant black-colored substance build-up, scratches, cracks, and corrosion on both the interior and exterior surfaces, as well as on supporting pillars. The Director of Kitchen confirmed these unsanitary conditions and acknowledged the risk of cross-contamination, noting delays in receiving replacement racks. Additionally, three scoops with dry food residue were discovered stored among other clean scoops in a drawer designated for clean utensils. The Director of Kitchen was unable to explain how these unsanitary scoops were placed with clean ones. Further inspection revealed four bags of wheat tortillas in the walk-in refrigerator that were past their expiration date, which the Director of Kitchen confirmed should have been discarded. Review of facility policies and procedures indicated that the Food and Nutrition Services Director is responsible for ensuring sanitation and that no food should be kept beyond its expiration date. The Director of Kitchen acknowledged that these policies were not followed. Reference to the FDA Federal Food Code highlighted the requirement for non-food-contact surfaces to be free of food residue and other debris.