Deficient Food Storage and Sanitation Practices in Kitchen
Penalty
Summary
Surveyors observed multiple failures in food storage and kitchen sanitation practices. Upon entering the main kitchen, fruit flies were seen flying around the food preparation and cooking areas, and the Dietary Manager (DM) confirmed their presence for about a week. The DM reported attempts to address the issue by flushing drains with bleach and cleaning the kitchen daily. In the dish room, additional fruit flies were present, and fly tape with dead flies was hanging from the ceiling, being blown by a fan. Inspectors also found a large bin of flour uncovered, two bins of kitchen utensils left uncovered, dead fruit flies on a rack under the juice dispenser, live fruit flies in the dry storage area, and open boxes of potatoes and watermelons. The large mixer was left uncovered with dried debris in the bowl. Further inspection of the walk-in refrigerator revealed an open bag of cheddar cheese and a cardboard box containing two bags of raw chicken with a significant build-up of liquid from thawing. There were no dates on the chicken bags or box to indicate when they were thawed or their expiration. A two-door refrigerator containing desserts, juices, and condiments was found to have external moisture, and both thermometers read above safe temperatures (46°F and 48°F). The DM attributed the high temperatures to frequent door openings. The regional Dietary Manager (RDM) later confirmed the presence of fruit flies, uncovered utensil bins, and the improper storage of raw chicken. The facility Administrator acknowledged concerns regarding kitchen cleanliness.