Failure to Maintain Sanitary Conditions in Kitchen Food Preparation Areas
Penalty
Summary
Surveyors observed that the facility failed to maintain proper sanitation and cleanliness in the kitchen, specifically regarding the food fryer and the bottom shelf of a food preparation table. The fryer was found in an unsanitary condition, with food crumbs dried onto the fryer baskets and inside the fryer walls, and had not been cleaned after its last use. Additionally, the bottom shelf of the food prep table was not clean, with food crumbs present on the shelf and on the lids of containers holding flour, sugar, and powdered milk. These observations were confirmed during interviews with the Dietary Manager, who acknowledged that the fryer and baskets should have been cleaned after use and that the prep table and container lids should be cleaned daily. The Dietary Manager also stated that there was a cleaning schedule in place, and that equipment should be cleaned and sanitized after each use to prevent foodborne illness, with the kitchen cleaned daily to avoid attracting pests. The Administrator confirmed the expectation that the kitchen be cleaned daily and that food particles should not be left on containers or shelves. Review of facility policy and the FDA Food Code further supported the requirement for regular cleaning of equipment and surfaces to prevent accumulation of food residue and debris.