Improper Food Storage and Inadequate Cooking Temperatures Identified in Kitchen
Penalty
Summary
Surveyors observed multiple instances of improper food storage and handling in the facility's kitchen. During an inspection of the walk-in refrigerator, several food items, including leftover meat, sausage links, a pitcher of orange juice, and an opened package of cheese, were found without labels or dates. Additionally, prepared cups of tea did not have properly fitting lids, and the Dietary Manager (DM) was unable to account for the correct lids. The DM was unable to identify some of the unlabelled food items and acknowledged that the juice in the pitcher was not used for service, as the facility used a juice dispenser instead. Further observations revealed that food was not always cooked to the proper temperature before being served. The DM checked the temperature of meat patties being served and found them at 126°F, which is below the required safe temperature. Despite recognizing that the temperature was inadequate, the DM continued to serve some of the meat patties before reheating a portion to the correct temperature. Upon reheating, the patties reached 155°F but became dry and tough. The DM stated that the expected standard was to cook meat patties to 165°F with a holding temperature of 135°F.