Food-Service-Manual-for-Health-Care-Institutions

Exhibit 14.6. (continued)
Safety, Security, and Emergency Preparedness
Deficiency Date
Standard
3. Placing pots and pans on the floor in traffic areas
is prohibited.
4. Floors are regularly cleaned to prevent slips and falls in
food production and refrigerated and dry storage areas.
5. Storage areas are provided with proper shelving.
6. Heavy items are stored on lower shelves.
7. Cleaning supplies and other chemicals are in an
area separate from food storage.
8. Adequate lighting is provided in storage areas.
9. Light fixtures are in good working order.
10. Adequate lighting is provided in customer service area.
11. Adequate lighting is provided in food production areas.
12. Carts are provided for transport of supplies.
13. Step stools and ladders are kept in good repair.
14. Refrigerators and freezers are equipped with
inside door release devices.
Plumbing
1. Plumbing and steam and temperature gauges are
regularly checked by maintenance department.
2. Personnel have been trained in proper use of
steam-heated equipment.
3. Personnel have been trained in proper use of
steam-cleaning equipment.
4. Personnel immediately report any plumbing or
steam malfunctions to their supervisors.
5. All drains are flowing freely.
6. All exposed water and steam pipes are protected
with insulated covering.
Cleaning and Disposal
1. Personnel are trained in proper use of all cleaning
supplies and chemicals.
2. Personnel are trained in proper use of dish-washing
equipment.
3. Wood or metal textured platforms are used in the
dish-washing and pot-and-pan-cleaning areas to
prevent slips and falls.
4. Water temperatures are constantly monitored.
5. There are no obstructions in the traffic lane of the
dish-washing and pot-and-pan-cleaning areas.
6. Adequate scraping space is provided.
7. Adequate drying space is provided.
8. Adequate dry dish storage space is provided.
9. Provision is made for safe disposal of chipped,
cracked, or broken dishes and cutlery.
10. Pot-and-pan-washing areas are provided.
11. Adequate pot and pan storage space is provided.
12. Garbage disposals are maintained in safe
operating condition.
13. Trash is disposed in tied plastic bags.
14. There is a designated, temperature-controlled, trash
and garbage storage area.
15. Garbage and trash disposal areas are free of spills.
No Yes Comments Corrected
453