Improper Storage of Clean Dishware and Cleaning Equipment
Penalty
Summary
The facility failed to adhere to professional standards for food service safety in the kitchen, specifically in the storage and handling of clean dishware and cleaning equipment. During observation, clean plastic and ceramic mugs were found stored face-down on wet trays without the use of air-drying nets, preventing proper air-drying as required by facility policy. The Dietary Manager confirmed that air-drying nets were missing and acknowledged the importance of air-drying to prevent the accumulation of germs and bacteria. The facility's own warewashing policy required all dishware to be air-dried and properly stored, which was not followed in this instance. Additionally, a soiled mop and broom were observed stored head-side down inside a plastic storage crate in the utility closet, rather than being hung upright to allow for proper drying. The Dietary Manager stated that the mop should have been stored on a hook to ensure it dried properly and did not harbor bacteria. The facility's cleaning policy required cleaning tools to be maintained in a clean, odor-free condition and for mop buckets and wringers to be washed and stored inverted for drainage. These practices were not followed, as confirmed by direct observation and staff interview.