Multiple Food Service Sanitation and Equipment Failures
Penalty
Summary
Surveyors observed multiple failures in food service safety and sanitation within the facility's kitchen and kitchenette areas. The vent hood in the kitchen had a heavy buildup of grease, with documentation showing it had not been cleaned since 3/26/25, and no interim cleaning schedule was in place. Gnats were present in the dish machine room and near the three-compartment sink, and the floor in the dish machine room was very wet with standing water and pooling in several areas due to continuous leaks from the recessed drain well and the sink basin drain pipe. These conditions were not in accordance with professional standards for cleanliness and pest control. The high temperature dish machine failed to reach the required sanitization temperature, as indicated by both temperature indicator strips and a dishwasher plate thermometer, which recorded maximum surface temperatures below the required 160 degrees Fahrenheit. The dish machine was also missing essential internal curtains, and temperature logs were not maintained daily as required. Additionally, a wet wiping cloth was left on a food preparation counter without a sanitizer bucket, and the first-floor kitchenette microwave was soiled, with the ice machine showing dust and a pinkish-orange slime along the ice chute. The ice machine drain line was improperly installed, extending too far into the floor drain. Further deficiencies included the absence of backflow prevention on the water supply line to a coffee maker in the second-floor kitchenette, contrary to manufacturer and code requirements. These observations collectively demonstrate a failure to maintain food service equipment and areas in accordance with professional standards, increasing the risk of contamination and foodborne illness for all residents consuming food from the kitchen.