Sanitation and Food Safety Deficiencies in Dietary Department
Penalty
Summary
The facility failed to maintain a sanitary kitchen environment and did not ensure that kitchen equipment was kept in a clean condition, as observed during a survey. Food debris was found on the floor and around the garbage disposal in the dishwashing room, with broken tiles and discoloration on the wall near the dishwasher. In the dry goods storage area, a partially used bag of brown sugar was left unsealed and undated, with a housefly observed on the bag, indicating a risk of contamination. The dietary manager acknowledged that the bag should have been sealed and dated, but could not confirm the last pest control visit. Multiple pieces of kitchen equipment, including the stove, steamer, and deep fryer, were found with visible food debris and residue, despite claims of daily cleaning and weekly deep cleaning. Additionally, improper food storage and labeling practices were noted, such as an unlabeled container of employee food in a nourishment room refrigerator. During a pre-plating temperature check for lunch service, no bake cheesecake scoops were found to be at 55 degrees Fahrenheit, above the recommended safe temperature, and were left uncovered on a cart during distribution. The registered dietitian incorrectly believed the cheesecake could be served at room temperature, despite product labeling that required refrigeration after mixing.