Deficient Food Storage and Kitchen Sanitation Practices
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen related to food storage, preparation, and cleanliness. The backsplash of the Vulcan stove top was covered with dark black residue, and the Vulcan double oven had dried white crusty sediment and thick black residue beneath the hinge. The Dean fryer had light brown flaky sediment along the upper rim, despite not being used since the previous day's dinner meal. The dishwasher's rinse cycle temperature was measured at 114°F, below the required 120°F, and the plastic crates used for dishes had a thick, white, flaky debris that could be scraped off. Additionally, a stack of sheet pans was found with black residue, and the hood over the cooking area had brown and white residue. The floor under the shelves in the walk-in refrigerator contained various food items and debris, including milk, creamers, lettuce, deli meat, yogurt, and both dried white and brown residue. Further inspection revealed a build-up of ice near the entrance to the walk-in freezer, attributed to air leakage at the doorway, with a temperature reading of 0°F and foods frozen solid. There was also a buildup of ice on the floor and an unsealed open space along the inside door. The walk-in refrigerator was noted to have a loose gasket. Both the Dietary Manager and the Regional Certified Dietary Manager confirmed these findings, and photographic evidence was obtained. These deficiencies had the potential to affect 103 residents on oral diets.