Deficiencies in Kitchen Sanitation and Food Storage
Penalty
Summary
Surveyors identified multiple deficiencies in the facility's food storage and preparation practices during an inspection. The kitchen microwave was found to have dried food debris on the interior surfaces, indicating it was not cleaned in accordance with the facility's policy or the Wisconsin Food Code, which requires daily cleaning of microwave cavities and door seals. The Dietary Manager confirmed that the microwave should be cleaned after each use, but it was not cleaned until after the surveyor's observation. In the main kitchen refrigerator, surveyors observed a partially open container of marinara sauce that was past its use-by date and had not been discarded as required. Additionally, a package of celery was found open to air with an open date well beyond the recommended consumption period and without a use-by date. These findings demonstrate that the facility did not consistently follow proper food labeling, storage, and discard procedures as outlined in the Wisconsin Food Code and the facility's own policies. The facility's dishwasher was also found to be deficient. The machine failed to reach the minimum required rinse temperature of 180 degrees Fahrenheit, as indicated on the manufacturer's data plate and required by the Wisconsin Food Code. Despite multiple attempts to run the machine and intervention by the Maintenance Director, the rinse temperature remained below the required threshold, raising concerns about the effectiveness of dish sanitization. These deficiencies had the potential to affect all 35 residents residing in the facility.