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Based on observation of the hot foods, the hot food storage units, and review of the facility provided documentation; the "Hazard Analysis Critical Control Points (HACCP) daily temperature log", and interviews with the cafeteria manager and the Sodexo general manager, the facility failed to ensure the hot holding, food storage units were working effectively and maintaining hot food at 135 degrees F to ensure food safety.


The findings include:

1. Observation of the kitchen and the food prepared for the main cafeteria on 9/1/10 at 11:15 AM revealed, two pans of lemon flounder were holding at 122 and 110 degrees F.

Observation of both hot holding food storage units in the kitchen, revealed the units were not holding the food at a safe temperature of 135 degrees F to ensure food safety. The outside temperature gauge on one of the units was broken and the inside temperature gauge read 100 degrees F. The outside temperature on the other unit read 176 degrees F, however the food stored inside was holding well below that temperature (fish and chicken at 122 degrees F.

Observation of the food stored inside the hot holding units, revealed two pans of chicken were holding at 112 -118 degrees F and the pastrami was holding at 125 degrees F. In addition, the broccoli was holding at 120 degrees F and the snow peas were holding at 110-115 degrees F.


2. Observation of the food stored in the hot holding food storage units in the patient's cafeteria,on 9/1/10 at 1:00 PM revealed three of three pieces of chicken were holding at 130 degrees F.

Interview with the cafeteria manager at 1:10 PM on 9/1/10 revealed the food was brought from the main kitchen approximately 1/2 hour ago and he was unsure when or why it had dropped to an unsafe temperature of below 135 degrees F.

Observation of the hot food holding storage unit in the patient's cafeteria revealed the outside temperature gauge read 164 degrees F, however the food inside was holding well below that temperature.

Interview with the Sodexo, general manager at 1:15 PM on 9/1/10 confirmed the hot food holding storage units were not maintaining the food at a safe temperature of 135 degrees F and he would contact the maintenance department immediately.

Based on observation, review of the 2009 Food Code and the facility provided documentation; the "dishwashing/warewashing machine temperature log" and interview with the Sodexho, general manager, the facility failed to ensure their dishes were cleaned and effectively sanitized for 26 of 31 days in August 2010.

The findings include:

1. Observation of the kitchen and the dish machine on 9/1/10 at 10:00 AM revealed the temperature of the water during the final rinse cycle reached an unsafe temperature of greater than 200 degrees F on three of three trials.

Review of the "warewashing hot water sanitization temperatures" in the 2009 Food Code in Section 4-501.112 revealed "in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 F".

Review of the facility provided documentation; the "dishwashing/ warewashing machine temperature log" confirmed the temperature of the final rinse cycle had reached an unsafe temperature of greater than 194 degrees F on every day in August except 8/1/10, 8/2/10, 8/14/10, 8/27/10, and on 8/31/10.

Interview with the Sodexho, general manager on 9/1/10 at 10:15 AM, confirmed the temperature gauge located on the side of the dish washing machine, read above 200 degrees F during the final rinse cycle on three of three trails. He stated he was unaware that the water temperature of the final rinse sanitizing cycle had a maximum temperature of 194 degrees F, but he would fix the concern immediately and he called the Maintenance Department.