Failure to Maintain Sanitary Food Service and Proper Food Labeling
Penalty
Summary
Surveyors observed that the facility failed to serve food in a sanitary manner according to professional standards during two separate kitchen inspections. The top of the dish machine was found to be soiled, and the kitchen floors had debris buildup around the edges, under racks, tables, and the three-compartment sink. Additional debris was noted on a pull-down plug above the food prep table and on a wall-mounted fan. In the walk-in freezer, partially used bags of tater tots and potato wedges were stored in clear bags without any labeling. The Dietary Manager confirmed that opened food should be labeled with an open date and use-by date, and that kitchen staff are responsible for sweeping and mopping floors after each shift, while deep cleaning is performed monthly by housekeeping. The facility's policy requires labeling and dating of all food items removed from their original containers.