Unclean Kitchen Equipment and Unlabeled Refrigerated Food Items
Penalty
Summary
The deficiency involves failure to maintain kitchen equipment in a clean condition and to properly label and date leftover food items. During an initial kitchen tour with a dietary aide, surveyors observed that two double-door ovens contained black burnt food stains inside, with oven floors covered by a black crust-like layer of burnt food and doors marked with dark brown oil stains. The grill surface was found with a thick black layer of burnt grease and food, along with some freshly cooked yellow-colored leftover food still present. The dietary aide stated the grill had been used that morning to cook chicken and acknowledged that the ovens needed to be cleaned. Surveyors also observed multiple unlabeled and partially covered food items in the reach-in and walk-in refrigerators. In the reach-in refrigerator, there was a large aluminum pan containing thick white creamy-textured food, covered only three-quarters with cling wrap and lacking any label or date, which the dietary aide identified as breakfast gravy. A white plastic container with a green lid, half-filled with a light yellowish smooth-to-chunky food, identified by the aide as applesauce, was also present without a label or date, and the aide was unsure when it had been placed there. In the walk-in refrigerator, a small aluminum pan of creamy white coleslaw was observed without a label or date; the dietary aide stated it was to be used for the afternoon lunch meal and therefore had not been labeled or dated. The dietary director later confirmed that cooks were expected to clean the ovens and grill daily and that all staff were responsible for labeling and dating leftover or opened food placed in the refrigerators, and the administrator stated that all leftover food should be covered and labeled, even if intended for an upcoming meal, and that kitchen equipment should be cleaned after each use.
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