Food Safety and Sanitation Deficiencies in Kitchen Operations
Penalty
Summary
The facility failed to follow food safety and sanitation guidelines in several key areas, as observed during a kitchen inspection and interviews with the Dietary Services Supervisor (DSS). Food preparation equipment, such as a red blender, was found stored while still wet, contrary to USDA Food Code requirements for air-drying to prevent microorganism growth. Additionally, kitchen equipment and utensils were not maintained in a sanitary condition: a red cutting board was heavily marred and had food residue, multiple red insulated plate bases were dusty, and two oven tray sheet pans had heavy dark brown residue. The DSS confirmed these items were ready for use and should have been properly cleaned or replaced. Further deficiencies were noted in the storage of food items. In the walk-in refrigerator, bins containing chopped strawberries and blueberries lacked date labels indicating when they were prepared, and 31 small cups of ranch dressing were found with expired use-by dates. The DSS acknowledged that all prepared, ready-to-eat food items should be labeled with preparation and use-by dates, and that expired items should be discarded. These failures were identified while 87 of 94 residents were receiving food from the kitchen.