Deficient Food Storage, Handling, and Hygiene Practices in Kitchen
Penalty
Summary
Facility staff failed to store and handle food in accordance with professional standards for food service safety. Surveyors observed multiple issues in the kitchen, including the presence of perishable food items past their best-by dates, such as wilted cilantro and expired sparkling cider, which were not discarded promptly. Food preparation pans were found with visible, crusty residues in the clean dish area, indicating they were not properly cleaned before being stored. Additionally, unused food items from previous meals, such as trays of peaches, salads, and pudding, were left in a refrigerator that had been out of order for a month, and these items were not discarded until prompted by surveyors. Some of these food items were uncovered and improperly stored. Temperature control and food storage practices were also deficient. One refrigerator was observed at 50 degrees with no food inside, while another freezer containing ice cream cups lacked a thermometer and had a case of strawberry ice cream that was soft, melted, and separated, despite temperature logs indicating a safe temperature earlier that day. A large bag of diced chicken in the walk-in freezer was found to be soft and not fully frozen. Furthermore, several male dietary aides were observed working without beard restraints, contrary to professional standards for food safety and hygiene. These deficiencies were observed and discussed with facility leadership during the survey.