Deficient Food Storage and Temperature Control in Kitchen and Dry Storage
Penalty
Summary
During a kitchen inspection, surveyors observed that the facility failed to maintain proper food storage and temperature control practices. One refrigerator used for storing tray line salads, ham, salami, and cheeses displayed a temperature of 42°F, but internal checks showed food items ranging from 45-50°F. A bag of shredded cheese was measured at 50°F and a packet of salami at 45°F. The temperature log for the month did not document any readings above 40°F, and the refrigerator lacked an internal thermometer for verification. The Kitchen Manager confirmed these findings. A second refrigerator used for beverages and dairy products also displayed a temperature of 42°F, but an internal thermometer measured 50°F, with a container of whole milk at 42°F. Ice was observed covering the condenser, and the Kitchen Manager acknowledged the need for defrosting. In the dry storage area, several expired food items were found, including sugar, oatmeal, white rice, and flour, with expiration dates ranging from July 2024 to February 2025. One container of brown rice did not have an expiration date documented. The Kitchen Manager stated that staff should have been regularly inspecting and labeling food items to ensure expired products were identified and removed in a timely manner. The facility's Food Services Plan required refrigerator temperatures to be maintained at 40°F, functional and calibrated thermometers, regular temperature monitoring, and removal of food items past their use-by date.