Improper Food Storage and Kitchen Cleanliness
Penalty
Summary
Surveyors observed multiple instances where food items in the facility's kitchen were not stored, prepared, or maintained according to professional food service safety standards. During walk-throughs, several food items in both the walk-in and reach-in freezers, such as diced carrots, peas, French toast, cookie dough, sausage links, and dinner rolls, were found open to the air. Additionally, the stove and the top of the oven were noted to have crumbs, debris, grease, and a white powder, indicating a lack of cleanliness. In the walk-in refrigerator, containers of chicken breasts and pork roast were covered with plastic wrap but were not dated, and a large bucket of pickles did not have an open date. Interviews with kitchen staff and the Dietary Manager revealed that food items were supposed to be dated when received and when opened, and that cleaning duties were assigned to all kitchen staff. The Dietary Manager confirmed that food in the refrigerator should be dated even if it was to be used the same day, and that food in the freezer should be sealed to prevent freezer burn. Despite these stated procedures, the observed deficiencies indicated that these practices were not consistently followed, resulting in improper food storage and cleanliness issues.