Deficient Food Storage and Sanitation Practices in Kitchen
Penalty
Summary
Facility staff failed to store, prepare, and serve food in accordance with professional standards of food service safety, as evidenced by multiple observations during two separate kitchen tours. Surveyors found grease layered on tiles, debris such as paper and plastic under and behind kitchen items, dust and dirt on floors, and mouse traps set throughout the kitchen. The prep supply area was dirty, insulation was coming off pipes under the sink, and food items like bread and elbow noodles were found on carts and the floor. An open bag of flour was left unsealed, and the clean food cart storage area had water-stained ceiling tiles, dirty floors, a large hole in the wall, and missing floor tiles. The cleaning schedule provided by the Dietary Manager did not include the dry storage area or specify that all floors should be mopped and trash cleaned up. Further observations included dirty mouse traps with food particles, sticky floors, vents and pipes with grease and dust buildup, and a refrigerator with a damaged seal. The bulletin board and air conditioning unit were dirty, and rolls of foil and plastic wrap were stored inappropriately. The stove, mixer, and meat slicer were left uncovered or uncleaned, and open containers of sugar were not properly sealed. Food carts, the fire suppression system, and the metal connection box had accumulations of dirt, food crumbs, and mice droppings. Hand sinks were blocked or dirty, and the hand sanitizer dispenser was unclean. The Administrator was made aware of these findings and had no additional comments.