Lack of Air Gaps in Kitchen Sinks Creates Food Safety Deficiency
Penalty
Summary
The facility failed to prepare and distribute food in accordance with professional standards for food service safety by not providing air gaps in the three-compartment kitchen sink, which is necessary to prevent backflow of sewage water. Observations revealed that the three-compartment sink, used for both dishwashing and food preparation, did not have a visible air gap. Kitchen staff confirmed that the sink was used for cleaning dishes and food preparation, including thawing turkey breasts and lunch meat under running water, and draining canned fruit, all while dirty dishes were present in other compartments of the same sink. The Maintenance Director confirmed that no air gaps were present in any kitchen sinks. Interviews with staff, including the Certified Dietary Manager, acknowledged the potential for cross-contamination and foodborne illness if the sink were to back up during use. Facility policies reviewed indicated that air gaps are required to prevent backflow and that food should be thawed in a clean, sanitized food sink separate from wash sinks. The FDA Food Code was also cited, which requires air gaps to prevent direct connections between sewage systems and equipment used for food or utensil washing.