Food Storage, Labeling, and Kitchen Sanitation Deficiencies
Penalty
Summary
Surveyors identified a deficiency in food storage, labeling, and equipment cleanliness in the facility’s kitchen based on the FDA Food Code, facility policy, observation, and interview. Ready-to-eat, time/temperature control for safety foods were required by the FDA Food Code and the facility’s Food Safety & Storage policy to be clearly labeled with preparation and use-by dates when held longer than 24 hours. During observation of the walk-in refrigerator, surveyors found 11 individual salads dated for the previous day that remained in storage beyond their intended use date. In the walk-in freezer, chocolate pieces were observed on a cookie sheet that was not covered, labeled, or dated, contrary to policy requirements that opened or repackaged food and food removed from original packaging be labeled with contents and use-by or expiration dates. Surveyors also found deficiencies related to equipment and environmental cleanliness. The clean pots and pans storage rack contained muffin pans with encrusted buildup on both the front and back surfaces, in violation of FDA Food Code requirements that food-contact surfaces of cooking equipment and pans be kept free of encrusted grease deposits and other soil accumulations. Additionally, the drain hole under the food prep sink had a split grate covered in black dirt and grime-like substance extending onto the surrounding floor tiles, and the floor areas underneath the counters, handwashing sink, and food prep sink where the floor and wall met had a thick layer of dirt, food, and grime. These conditions were confirmed by the Certified Food Manager (CFM) and Dietician during interviews.
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