Deficient Food Storage, Preparation, and Sanitation Practices Identified
Penalty
Summary
Surveyors observed multiple deficiencies in food storage, preparation, and sanitation practices within the facility's kitchen. During initial and follow-up tours, areas behind and under kitchen equipment such as the steamer, storage shelves, and carts were found to be soiled with substances including white splatter, debris, grease, and a black substance. The table supporting the steamer was rusty and also had visible splatter. The floor under preparation sinks and storage areas was similarly soiled, and tape was found on the ceiling above a preparation sink. Large bins containing powdered milk, sugar, flour, and oatmeal were soiled around the tops, and spices were left open to air. Plastic drawers containing serving utensils were also found to be soiled. Sanitizer solution used in the kitchen did not meet professional standards, as test strips failed to register the required parts per million (PPM) for quaternary ammonium sanitizer, with the color on the strip not matching the required range. The Dietary Manager confirmed the sanitizer was recently changed but was unable to verify the correct concentration. Additionally, a Registered Dietitian was observed in the food preparation area without a hairnet. The facility's steamer, used for cooking vegetables, pork ribs, and mashed potatoes, had been broken for about a year, requiring staff to boil foods instead, which was reported to be less effective. Cleaning routines for various kitchen areas and equipment were described by the Dietary Manager, but observations indicated that these routines were not sufficient to maintain required sanitation standards.