Food Safety and Kitchen Sanitation Deficiencies
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food safety, as well as to maintain kitchen equipment in a safe and clean condition. During a kitchen walkthrough, surveyors observed multiple cases of disposable utensils, plates, and cups stored directly on the floor, which the Food Service Manager (FSM) incorrectly stated was acceptable due to their packaging. An opened bag of breadcrumbs in dry storage was not sealed, labeled, or dated correctly, and two sheet pans of turkey stock in the walk-in refrigerator were missing use-by dates and had not been discarded as required. Additional food items, such as an opened bag of parmesan cheese and a pan of gelatin, were not properly labeled or dated, and some items, like sliced bologna and expired flour tortillas, were found without any labeling or with expired dates and were subsequently discarded by the FSM. The facility also failed to maintain kitchen equipment and cleanliness. The mixer was left uncovered when not in use, and there was ice buildup in the walk-in freezer. The two-door reach-in refrigerator contained debris and liquid spills, and the FSM admitted there was no equipment cleaning schedule in place at the time. Two ovens were soiled with debris, and an oven rack was found sitting directly on the floor. A jar of peanut butter was not labeled with an open or use-by date, and the can opener was observed to be soiled. These deficiencies had the potential to affect all residents in the facility, as indicated by the facility census of 96.