Deficient Food Storage, Labeling, Sanitation, and Temperature Control in Kitchen
Penalty
Summary
Surveyors identified multiple failures in the facility's kitchen related to food storage, preparation, and sanitation practices. Observations revealed that opened food items in the stand-by refrigerator, walk-in refrigerator, walk-in freezer, and dry storage were not consistently labeled or dated. Specific examples included a carton of soy milk with a broken seal and no date, bags of produce and bread without labels or use-by dates, and saran-wrapped packages of cheese and cake mix lacking proper dating. Additionally, a dented can of yams was found in dry storage, and some food items showed signs of spoilage, such as a molding carrot. Further deficiencies were observed in the dishwashing process. The three-compartment sink was not used according to established protocols, as evidenced by the assistant dietary manager attempting to use a serving spoon that had not been properly sanitized. Food particles were present in the rinse compartment, and the sanitizing solution was not initially prepared or tested correctly. The posted instructions required dishes to be immersed in sanitizer for at least one minute at the correct concentration, but this was not followed during the surveyor's observation. Temperature control for prepared foods was also inadequate. Hot foods on the steam tray line, such as pureed pinto beans, were held at temperatures below the required threshold, and cold foods like banana pudding cups were not maintained at safe temperatures. Staff interviews confirmed that temperature checks were not consistently performed prior to serving, and there was a lack of knowledge regarding proper holding temperatures and procedures. These failures were documented through direct observation, staff interviews, and review of facility policies and federal food safety regulations.