Deficient Food Storage, Sanitation, and Three-Compartment Sink Use
Penalty
Summary
The facility failed to adhere to established policies and professional standards regarding food storage, sanitation, and cleaning procedures in the kitchen. During an observation, multiple leftover food items, including drained pineapple, apple sauce, dried peas, peaches, cream of mushroom, and a sandwich with lettuce and tomato, were found in the walk-in refrigerator and reach-in cooler without proper labeling or dating. Some items were past their labeled dates, while others were undated, contrary to facility policy requiring all foods to be labeled and dated, and leftovers to be used or discarded within 72 hours. Sanitizer buckets used for cleaning kitchen surfaces were found to have chemical concentrations below the required range. Testing of the red sanitizer buckets revealed concentrations of 0-100 ppm and 100 ppm, while the facility's policy and manufacturer instructions require a range of 200-400 ppm for effective sanitation. The dietary staff confirmed the use of ammonium chloride as the sanitizer and acknowledged the need for correct concentration, but the solution in use did not meet these standards. Additionally, the three-compartment sink, which is required for proper manual washing, rinsing, and sanitizing of kitchenware, was not being used according to policy. Soiled pots, pans, and utensils were observed in all three compartments, and the sink was not filled with water as required. Instead, staff were using a hose connected to detergent to rinse and wash items, and the sanitizer compartment was not in use due to faulty sink plugs. The dietary manager confirmed that the sink had not been fully operational for several weeks, and there was no documented work order to repair the issue.