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Based on observation, record review and staff interview, the facility failed to maintain equipment, food supplies, and food service facilities at an acceptable level of safety and quality to prevent contamination. Food products were not stored, packaged, or prepared under appropriate conditions.
The findings included:
Observation on 2/1/10 beginning at 10:30am during the initial kitchen tour revealed the following concerns with improper storage and labeling of food, and unsanitary food preparation and storage:
-Bulk rice and flour stored in a heavily soiled bin with a scoop inside the rice bin in direct contact with the food product.
-Bread products stored outside the dry storage area on a soiled rack next to paper supplies and mop heads.
-Hood filters directly above the tilt skillets had a black residue and heavy accumulation of grease.
-Deck ovens in the hot food production area and the bakery area were heavily soiled to include the interior and exterior of the units.
-Tilt skillets heavily soiled at the base of the units where food was dispensed from skillets.
-Gas stove top and griddle were heavily soiled to include the cooking surface and sides of the equipment.
-Walls In the hot food production area had an accumulation of dried food on walls above and behind cooking equipment surfaces.
-The integrity of the wall behind food steamers was compromised with large pieces of wall board and paint peeling away from the wall. The wall at the opposite side of the hot food production area was also damaged. A cart was stored against the damaged wall which contained clean steam table pans.
-The shelves on a cart utilized to store clean equipment and steam table pan had heavily soiled shelves in direct contact with the clean equipment.
-Three tiered carts in the salad production area were heavily soiled. The carts were in use containing produce on each tier. A cart was observed in the hot food production area in use for storage of spices and condiments. The cart was heavily soiled on all three tiers. A large three tiered cart containing dessert items in the bakery area was heavily soiled.
-A microwave was observed with food encrusted inside on sides, base and top of the unit. The cart holding the microwave was coated with dried food residue.
-A vertical chopper and food slicer was observed with dried food on the equipment. The sheet pan under the slicer contained dried food and greasy residue. The wall directly behind the slicer contained large pieces of dried food.
-Soiled carts in reach in units # 6, 7, and 8 in the bakery area contained multiple dessert and bakery items. Three pans of gelatin stored on the soiled carts were stored uncovered with no date or label.
-A milk box near the tray line contained a thick accumulation of dried milk and the base of the unit was rusted. The gasket on the unit was damaged and contained black residue.
-Salad plated and stored in walk in #17 was not covered, labeled or dated. The food product was exposed and the rungs of the cart were soiled.
-Walk in freezer #17 contained uncovered food items exposed to air and food items stored outside the original packaging that had no labels or dates to include chocolate cakes, mixed vegetables, green beans with evidence of freezer burn, hash brown patties, and biscuits. A dunnage rack in the left rear of the unit contained bagged ice stored directly below a pipe that contained large chunks of ice. The bagged ice contained a sheet of ice which had leaked from the pipe above contaminating the bagged ice. Interview with the Food Service Director (FSD) revealed that this occurred during the defrost cycle and the unit was in the process of being repaired. The integrity of the freezer door was compromised with the aluminum damaged exposing the foam insulation. The gasket on the door was in disrepair.
-Walk in refrigerator/freezer #15 containing uncovered raw chicken the refrigerator. The freezer contained packaged cooked meats with no label to identify the product and no date. Portions of breaded and un-breaded fish were stored in open cases with the food product exposed. An open case of chicken wings contained two bags of breaded meat that were wide open with the food product exposed. The bags contained no label to identify the products and no date. A steam table pan of food covered with foil contained no label or date.
Observation on 2/2/10 at 9:45am revealed staff preparing salad and washing lettuce in a sink in the cold food production area. A maintenance cart was observed in close proximity with the produce cart. A maintenance employee was observed repairing the trash disposal in the right side of the same sink used for salad preparation. An extension cord was draped across the sink with running water. This practice could potentially promote contamination of ready to eat food and also unsafe working conditions.
Interview with the FSD conducted on 2-2-10 at 945am revealed that equipment repairs were generally scheduled when food production was not in progress. The FSD was not aware of why the maintenance was being done during a peak production time.
Observation on 2/2/10 at 11:20am revealed a light cover hanging from the ceiling directly over the area where food production was in progress. The light cover and ceiling tiles had an accumulation of dust over the cold food production area.
Review of the dietary policy and procedure manual conducted on 2-2-10 revealed no specific procedures to address cleaning and sanitizing equipment and food production surfaces or procedures for sanitary food handling and storage.
Review of the cleaning schedules provided by the FSD conducted on 2-2-10 revealed the use of a " Daily KP Cleaning Schedule/Check List " and a cleaning assignment prepared and distributed to staff every Tuesday and Thursday.
An interview was conducted on 2/3/10 at 1:20pm with the FSD regarding the routine scheduled cleaning of each piece of equipment and food preparation area in the kitchen. The FSD reported that in addition to the KP Cleaning Schedule, the supervisors conducted a visual inspection of the area twice weekly to determine the twice weekly cleaning assignment. The FSD reported that a formalized routine cleaning schedule was not used to assure routine cleaning of equipment, food contact surfaces, food storage areas, or food production areas on a per use, daily , weekly, or monthly basis.
Observation during the tour of the kitchen conducted on 02/04/2010 around 1:30 PM revealed that previously identified areas and equipments requiring maintenance and cleaning have been satisfactorily cleaned.