Deficient Food Storage, Sanitation, and Staff Hygiene in Kitchen
Penalty
Summary
Surveyors observed multiple deficiencies in the facility's kitchen related to food storage, cleanliness, and staff hygiene. The kitchen was not consistently maintained in a clean and sanitary condition, as evidenced by wet floors, wilted and exposed lettuce, food particles on the floor, and soiled containers of cheese in the walk-in refrigerators. Additionally, some food items, such as an opened quart of milk, were not properly dated, and containers of cheese were found with unidentified white substances. In the walk-in freezer, opened bags of hamburger patties and breaded chicken strips were left unsealed and exposed to air, showing signs of freezer burn. Other areas of the kitchen, including food prep and serving areas, had dried food, crumbs, and unidentified liquids present on surfaces and equipment. Staff hygiene practices were also found to be deficient. The Sous Chef was repeatedly observed working in the kitchen and serving food without a beard guard, despite the facility's policy and the availability of facial hair nets. Even after being questioned about the lack of a beard guard, the Sous Chef was later seen with the facial hair net worn incorrectly, leaving the beard exposed. The Certified Dietary Manager was unable to explain the presence of opened and improperly stored foods. The facility's policies and the FDA Food Code require proper food storage, labeling, and staff use of hair restraints, all of which were not consistently followed during the survey.