Deficient Food Storage, Preparation, and Sanitation Practices Identified
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety. Surveyors observed multiple deficiencies, including unclean food contact and non-food contact surfaces, improper refrigerator temperatures, improper storage and sealing of food, and failure to discard spoiled or contaminated foods. Specifically, food contact surfaces such as the griddle and oven were found with significant grease and food debris, and storage shelves for pots, pans, and cutting boards contained crumbs and trash. Additionally, condiments requiring refrigeration were left at room temperature on dining tables, and a water cooler tray contained brown-stained water. Refrigeration units throughout the kitchen were found to be operating above the required temperature of 41 degrees Fahrenheit, with recorded temperatures ranging from 46 to 51.9 degrees Fahrenheit. Items such as milk, bologna, cheese, and prepared drinks were stored in these refrigerators, some of which were past their expiration or best-by dates. Staff failed to consistently log refrigerator temperatures as required by facility policy, and some food items were not properly sealed or labeled with accurate dates. The Dietary Manager acknowledged issues with staff compliance regarding cleaning and temperature monitoring protocols. The facility's own policies require food to be stored, thawed, and prepared according to sanitary practices, with all products dated and used or discarded within specified timeframes. However, observations revealed that these policies were not followed, as evidenced by expired food, improper labeling, and inadequate cleaning. The Administrator was unaware if temperature logs were being maintained every shift and could not confirm that all refrigerators were functioning within safe temperature ranges.