Food Storage and Sanitation Deficiencies in Kitchen Operations
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding food storage, preparation, and sanitation. The tabletop can opener was found with a dark brownish substance around the cutting blade and holder, indicating it was not properly cleaned. The deep fryer contained old, dark grease with floating whitish substances, and the Dietary Manager confirmed the grease had not been changed since the previous week. The 3-compartment sink, intended for washing and sanitizing, was used to defrost frozen diced chicken in standing water, rather than under running water as required. Additionally, a container of lactose-free milk was found in water next to the chicken. The Dietary Manager acknowledged that the 3-compartment sink was not safe for food preparation and that proper defrosting procedures were not followed. Further inspection of the walk-in freezer revealed unlabeled and undated containers of bell peppers and assorted cold cuts. In the dry goods storage area, dented cans of chicken and dumplings and beans were stored alongside undented cans, contrary to safe food storage practices. The Dietary Manager and Facility Administrator both acknowledged the lack of a dedicated food preparation area and recognized that these practices could lead to unsanitary conditions. Facility policy requires all foods in the refrigerator or freezer to be covered, labeled, and dated, which was not followed in these instances.