Failure to Maintain Sanitary Food Preparation and Storage Areas
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding safe and sanitary food preparation and storage practices. The main kitchen floors were found with accumulations of food crumbs, black stains, and dirt. The walk-in freezer had food crumbs on the floor, and the walk-in refrigerator floors contained cilantro leaves, cauliflower pieces, and moist black and brown residue under the shelf. Food equipment, such as the toaster, had black grime, white residue, and food crumbs, while the mixer had reddish-orange splashes on the handle. Additionally, the edge of the wall under the three-compartment sink had black buildup and multiple white residues. Staff interviews confirmed that these areas and equipment were expected to be cleaned daily or after each shift, but these procedures were not followed. Record reviews showed that the facility had written policies and cleaning checklists detailing daily and weekly cleaning requirements for all kitchen areas and equipment. The Director of Dining Services acknowledged that these policies and checklists were not adhered to. The FDA Federal Food Code was referenced, indicating that nonfood-contact surfaces must be kept free of dust, dirt, food residue, and other debris to prevent the accumulation of pathogenic microorganisms and attraction of pests. These deficiencies had the potential to cause foodborne illnesses among the 44 residents who received food from the kitchen.