Multiple Food Service Sanitation and Equipment Deficiencies Identified
Penalty
Summary
Facility staff failed to ensure that the high temperature dishwasher reached the required final rinse temperature of 180°F for proper sanitization, as observed during multiple cycles where temperatures only reached 162°F and 163°F. The dishwasher was also found to have excessive food debris and grease buildup both inside and outside the unit. Additionally, clean dish warming carts were observed to be visibly soiled, and the 3-compartment sink's sanitizing solution was found to be too strong, exceeding 400 ppm. The grease trap interceptor was unable to handle the flowrate of greywater discharge, resulting in overflow onto the kitchen floor. A trashcan was placed less than five inches from the ice machine and in front of a cracked wall-mounted ice scoop holder, and a beverage dispenser was stored in unsanitary conditions near a food prep area. The maintenance director was unable to verify that backflow prevention devices on various waterlines had been replaced or inspected by a licensed plumber. Surveyors also observed a visibly soiled, broken non-commercial portable ice chest cooler used for resident ice storage, placed on an unclean rolling cart, and noted that cleaning schedules for this equipment were not provided. Excessive buildup of dirt, dust, debris, and food spills was found on a wall-mounted knife holder. These findings were evident for all food service and kitchen equipment observed during the survey, indicating a failure to store, prepare, distribute, and serve food in accordance with professional standards for food service safety procedures.