Deficient Sanitation and Equipment Maintenance in Food Service Area
Penalty
Summary
Surveyors identified multiple deficiencies in the facility's food service operations, specifically related to the maintenance and sanitation of kitchen equipment and the environment. During a kitchen tour, several unsanitary conditions were observed, including a puddle of water behind the ice machine, a drain grate with dark orange/brown discoloration, and tubing covered in visible brown dust. The microwave had food splatters inside, and the cook's refrigerator contained dried food particles and smudges both inside and outside the door. The cereal dispenser chutes had a film of debris, and the tray line refrigerator had a loose door seal and ice/frost buildup. Additionally, the drain/grate under the sink was soiled, ready-to-use cups were stored against a soiled step stool, and baking sheets were found wet. The walk-in freezer also had ice/frost buildup on the fan blades. Dishwashing practices were also found to be deficient. The dish machine required eight racks to reach the required final rinse temperature of 180°F, and review of temperature logs showed multiple days where the rinse temperature was below the minimum standard, with no documentation of corrective actions taken. Staff interviews confirmed that the ice machine was not properly aligned with the drain, causing water to pool, and that certain cleaning tasks, such as cleaning the drain covers, had not been performed by environmental services staff. The facility's policy required proper cleaning and sanitizing of food service equipment, but these standards were not met as evidenced by the observations and record review.