Deficiencies in Food Service Sanitation, Food Storage, and Temperature Monitoring
Penalty
Summary
Surveyors identified multiple deficiencies in the facility's food service operations, including the use of unclean and damaged dishware, improper storage of food, and inadequate cleaning of food preparation areas. During a kitchen tour, several steam pans, plates, dome lids, and serving trays were found with dried food residue, sticky substances, or were stacked while still wet. Some serving trays had peeling protective coverings, exposing the tray base. The Food Service Supervisor acknowledged that dietary aides were responsible for checking dish cleanliness, as there was no designated dish room staff. Further observations revealed that food preparation surfaces and equipment, such as the backsplash, stove ledge, steam table cover, and warmer oven, were covered with thick, greasy, and dried residues. Air vents in the kitchen had visible black and green matter, and a scoop was found submerged in a dry storage container of fish fry batter. In the walk-in refrigerator and freezer, several food items were found unsealed, unlabeled, or undated, including hot dogs, shredded cheese, tater tots, green beans, French toast, fried rice, and fish. The Food Service Supervisor stated that all food items should be sealed, labeled, and dated, but cited challenges due to limited staffing. During tray line observations, staff failed to monitor and record internal food temperatures, and hot food was served below the required 135°F. For example, meatloaf and pancakes were found at temperatures significantly below the standard, and staff either did not know the correct temperature requirements or did not consistently reheat food before serving. The Food Service Supervisor admitted to not keeping food temperature logs and not receiving in-house training on these procedures. The Administrator confirmed awareness of equipment issues and attributed the deficiencies to new staff, inadequate staffing, lack of training, and absence of routine deep cleaning schedules.