Deficient Food Storage, Preparation, and Service Practices Identified
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding food storage, preparation, and service that did not meet professional standards for food safety. Specifically, foods were found unsealed, unlabeled, and undated in both the dry storage room and walk-in freezer, including open containers of chicken tenders, mixed vegetables, French toast, and pudding mixes. Additionally, a dented can of beans and an open, unsealed container of cereal were present in dry storage. Plates and bowls with dried food particles were stored alongside clean dishware, and the coffee machine had visible brown stains. The deep fat fryer contained very dark oil with burnt food particles, indicating inadequate cleaning frequency. Further observations revealed that food items on the steam table were not maintained at the required holding temperature, with baked fish measured at 76°F and cream pie at 42°F, both outside the facility's policy standards. Staff interviews confirmed that cleaning and food handling procedures were not consistently followed, such as ensuring dishes were free of food particles before storage and maintaining proper food temperatures during service. Review of facility policies indicated requirements for labeling, dating, and proper storage of food, as well as maintaining specific temperature ranges for hot and cold foods, which were not adhered to during the survey.