Deficiencies in Kitchen Sanitation, Food Labeling, and Monitoring Practices
Penalty
Summary
The facility failed to maintain the kitchen's dry storage areas in a clean and sanitary condition, as evidenced by observations of debris, dead insects, dried pasta, and powdery substances scattered throughout the storage rooms and under shelving. Multiple mouse and insect glue traps were present, and cleaning schedules did not specifically assign or document regular cleaning of these areas. The Dietary Director and staff were unable to provide documentation or clear explanations regarding the cleaning assignments or verification of completed cleaning tasks for these areas. Additionally, the facility did not ensure that previously opened refrigerated items were properly labeled and dated. Packages of meat and bags of what appeared to be raw chicken were found in the walk-in refrigerator without clear identification or date markings. The Dietary Director was unable to confirm the contents or the dates when the items were prepared or opened, and there was confusion regarding the labeling system in use. This lack of proper labeling and dating of perishable food items is contrary to facility policy and food safety standards. The facility also failed to maintain appropriate sanitizing solution levels and dish machine rinse temperatures. Testing of the sanitizing solution in the pot sink and sanitizing bucket revealed levels below the required 200 PPM, and the test strips used were found to be expired. The high temperature dish machine did not consistently reach the required rinse temperature of 180°F, with multiple documented instances of substandard temperatures and missing temperature logs. Daily monitoring sheets for sanitizer levels, dish machine temperatures, and food temperatures were frequently incomplete or missing, and staff did not consistently initial or verify these logs as required by facility policy.