Food Safety and Sanitation Deficiencies in Kitchen and Pantry
Penalty
Summary
The facility failed to ensure proper food safety and sanitation practices in several key areas. Observations revealed that milk gallons were repeatedly stored on the counter in the 300-hall dining room without refrigeration or ice, resulting in milk temperatures above the required 41 degrees Fahrenheit. These findings were confirmed by an LPN who verified the elevated temperatures after meal service. Additionally, the pantry refrigerator in the 400-hall was found to be dirty, containing undated and unlabeled food items, including sandwiches and a brown liquid in an ice tray. The Certified Medication Aide acknowledged the unsanitary conditions and disposed of the questionable food items during the survey. Further inspection of the main kitchen uncovered significant cleanliness issues. The floor beneath equipment such as the hot plate warming storage system and oven was dirty with food debris and grime. The sandwich station, ice machine, and walls behind sinks and food stations were also found to be unclean, with food spatter and brown stains present. The Food Service Director admitted that some areas had not been cleaned for about a month and that certain surfaces, like the walls, were not included in the cleaning schedule. Drinking glasses were observed to have a hard water film, and the director was unsure how to remove these stains. Review of facility records and interviews revealed that there was no documentation of hot holding temperatures for food on the tray line, as required by policy and the FDA Food Code. The staff only recorded cooking temperatures and did not monitor or document holding temperatures during food service. The Registered Dietitian confirmed ongoing issues with kitchen and pantry cleanliness and stated that the kitchen was responsible for monitoring the pantry refrigerator. The facility lacked policies or schedules for cleaning key kitchen areas and for checking food temperatures throughout food service, contributing to the deficiencies observed.