Widespread Food Safety and Sanitation Deficiencies in Kitchen and Food Service Areas
Penalty
Summary
Surveyors observed multiple failures in food storage, preparation, distribution, and sanitation practices within the facility's kitchen and food service areas. Food delivery carts were found with food debris and dried substances on their shelves and exteriors. The kitchen walkthrough revealed missing dish machine temperature logs, soiled equipment such as the toaster, knife rack, can opener, and coffee maker, as well as improperly stored and undated food items including margarine, hamburger buns, cake mix, drink mixes, salad, ham, and sugar. Several food containers and packages were left open to air or lacked proper labeling and dating. Trash cans were found without lids, and some lacked liners. Food storage containers and sheet pans were placed directly on the floor, and the meat slicer and mixer bowl were left uncovered when not in use. Wet nesting of food storage container lids was also noted. Outdated food items were present in the walk-in cooler and nourishment room refrigerators, and the fan cover in the walk-in cooler, as well as ceiling vents in the kitchen, were dirty and rusty. Milk on a beverage cart was measured at a temperature above the FDA food code requirement. Further observations included improperly closed dumpster lids, a soiled fan in the dish room, and clean trays placed on the hand-washing sink. Employees were found to be documenting incorrect sanitizer PPM values on the dish machine log, and the three-compartment sink log was incomplete for certain meals. Trash cans in the dish room and near the steam table were missing lids when not in use. Staff interviews confirmed these deficiencies, and staff acknowledged that proper procedures were not followed regarding food safety, sanitation, and documentation.