Failure to Maintain Food Safety and Sanitation Standards in Kitchen
Penalty
Summary
During two separate visits to the facility's main kitchen, surveyors observed multiple failures to store, prepare, distribute, and serve food in accordance with professional standards for food safety and sanitation. On the first visit, a bottle of thickened orange juice was found in the walk-in refrigerator with a used date over a month old, and the refrigerator's internal thermometer read 50 degrees Fahrenheit, exceeding the required maximum of 41 degrees Fahrenheit. Additionally, a yellow cleaning bucket with dark-colored water was present in the food production area, and several cups of fruit (strawberries, grapes, and canned pears) near the food tray line were measured at temperatures between 58.1 and 59.4 degrees Fahrenheit, all above the safe limit. The dry storage room floor was also observed to be covered with debris and food wraps. On the second visit, further deficiencies were noted during the lunch tray line. A cold container of pureed turkey meat was found at 44.5 degrees Fahrenheit, and metal containers of lettuce and sliced tomatoes were measured at 58.8 and 58.9 degrees Fahrenheit, respectively, all above the required 41 degrees Fahrenheit or below. The Food Service Director acknowledged the temperature issues and indicated an intention to return the affected items to refrigeration. The administrator was informed of these findings during an interview.