Multiple Food Safety and Sanitation Deficiencies in Kitchen
Penalty
Summary
Surveyors identified multiple deficiencies in the facility's kitchen related to food safety and sanitation. During a kitchen tour, it was observed that two kitchen staff members with facial hair were not wearing required facial hair protectors. The kitchen environment was found to be unclean, with six ceiling tiles stained, a fan in the dish room covered in dust, seven ceiling vents dusty and two of them rusted, and 16 ceiling tiles around vents with significant dust buildup. The wall above the reach-in freezer and refrigerator was heavily soiled with dust, and the dry storage room floor had chipped or missing paint, with trash and debris present throughout the room and under shelving. Additionally, a package of whipped topping in the reach-in refrigerator was not dated as required by manufacturer instructions, and the ice machine lacked a proper air gap, violating state plumbing code and federal regulations intended to prevent contamination. Further review of facility policies revealed that dish machine temperatures were to be monitored and recorded at each meal, and refrigerator and freezer temperatures were to be logged twice daily. However, documentation for both the dish machine and refrigeration units was incomplete or missing for several months. Specifically, there were numerous days with missing or low rinse temperatures for the dish machine, which were confirmed to be below the required 180 degrees Fahrenheit for effective sanitization. Temperature logs for various refrigerators and freezers, including those in the kitchen and on units, were also missing for multiple days across several months. The Food Service Director confirmed the findings of missing documentation and inadequate temperature monitoring. The lack of proper installation of the ice machine, failure to date food items, and insufficient cleaning and maintenance of kitchen surfaces and equipment contributed to the facility's failure to maintain a clean and sanitary food service environment as required by professional standards and regulatory codes. No widespread outbreak of illness was reported during the period in question.