Unsanitary Storage of Dishes and Unclean Cooking Equipment in Dietary Services
Penalty
Summary
Surveyors identified a deficiency in food service sanitation when kitchen staff failed to properly store dishes and maintain clean cooking equipment. During a random kitchen observation, the plate warmer, which is intended to hold clean plates ready for meal service, was found to contain dried food particles, dried liquid splashes, and trash. The stove was observed with dirty, dried food particles and dried liquid splash marks on the front, and dirt and grease covering the back. The oven interior had baked-on food stains throughout. The Dietary Manager confirmed that the plate warmer, stove, and oven were dirty and did not meet his expectations. These conditions were present in an area used to prepare and serve food for all 36 residents listed on the census provided by the Administrator, indicating that food was not being prepared and served under sanitary conditions as required by professional standards.
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