Widespread Food Storage and Sanitation Failures in Kitchen
Penalty
Summary
Surveyors identified multiple failures in the facility's food storage, preparation, and sanitation practices during an inspection of the kitchen. Observations revealed that numerous food items in both refrigerators and freezers were unlabeled, undated, and in some cases, expired. Containers of cheese, sliced meat, salads, and various unknown substances were found without proper labeling or sealing. Expired containers of mustard and coleslaw dressing with visible mold were present, and several trays of beverages and other food items were not identified or dated. Additionally, internal thermometers were missing from some refrigerators and freezers, preventing accurate monitoring of food storage temperatures. Further inspection found significant sanitation issues, including a chest-type milk refrigerator with mold on the gasket, ice accumulation, condensation, and a dirty interior. Rotten tomatoes were stored with fresh ones, and dry goods such as instant breakfast cereal were left unsealed and undated. The meat slicer and roasting pans were found with food debris and dust, and the steamer oven contained a thick, caked-on yellow-white substance that was flaking into the water. The dumpster side doors were observed to be open or partially open throughout the survey period, and personal items were found on a prep table in the kitchen. A spatula with missing chunks was also discovered, raising concerns about potential contamination. Interviews with the Food Service Supervisor (FSS), cook, and Registered Dietitian (RD) revealed a lack of awareness and adherence to facility policies regarding food labeling, dating, and cleaning schedules. The FSS admitted to not knowing the use-by dates for many items and was unaware of the presence of mold and expired products. Cleaning schedules were not provided upon request, and some equipment, such as the meat slicer and roasting pans, were not included in the cleaning routine. The facility's policies required proper labeling, dating, and cleaning of food and equipment, but these procedures were not consistently followed, as evidenced by the findings.