Based on observations during the tour of the kitchen, review of facility policy and staff interview, the facility failed to ensure expired food was discarded from the dry storage area and failed to date and label food items per facility policy. The findings included: Tour of the kitchen on 5/24/24 at 10:40 AM during the initial walk through with the Chef #1 identified the following: 1. The dry storage room had the following food item with no expiration dates: 3 boxes of Gold Medal Chocolate Cake Mix. The Cake mix was most recently dated 5/17/24, however, the expiration year indicated March 2021. Interview with Chef #1 on 5/20/24 at 11:00 AM identified he and the dietary team are responsible for checking food items for expiration date weekly and disposing of expired items as needed. 2. Further observation of the kitchen on 5/24/23 at 10;40 AM identified the salad fridge had a half bottle of blueberry sauce dated 10/24 that was not labeled or had a 'use by' date indicated. Interview with Chef 1 on 5/20/24 at 11:15 identified food should have a sticker indicating when the food was open and a used by date. The facility policy for food storage notes in part; dry food removed from original packaging should be labeled and have a use by date. The policy additionally stated all food stored in the refrigerator will be covered, labeled, and dated.

Based on observations, review of facility documentation and staff interviews, the facility failed to maintain the kitchen in a clean and sanitary manner. The findings include: 1. Tour of the dry food storage area on 1/4/22 at 10:00AM identified live cockroaches observed on the ground in the dry food storage rooms. Further observation identified the floor had notable food debris and a large quantity of a red sticky substance noted on the floor in the corner in the dry food storage room. Also noted was a black box on the floor which was identified by the FSD as a roach trap. Interview with the FSD on 1/4/22 at 11:25AM identified the floors are swept every day and thoroughly cleaned every Sunday evening by the dishwasher. Further interview with the FSD on 1/4/22 at 11:25AM identified that Waltham Pest services recently came and put down the black Roach box. Interview with Dishwasher #1 on 1/4/22 at 12:45PM identified that he swept and washed all the floors on Sunday, January 2nd 2022. Upon further inquiry, he stated he moved the racks to clean the floors, however was not able to explain the current condition of the floors. Review of the Dishwasher job description identified the Dishwasher is responsible to sweep floors, walk in freezer, refrigerator and under all equipment. It further identified that the dishwasher is to mop floors and clean out mop bucket. Review of the Service Inspection Report detailed Service Report # 3822260 dated 12/28/21 12:10PM identified storage area inspected; large spill of cranberry juice concentrate was observed. This was shown to the Chef and requested that it get cleaned as soon as possible to prevent from attracting pest activity. Further interview with the FSD on 1/4/21 at 1PM identified that the spill of red liquid had been there for at least 6 or 7 days. Subsequent visit to the kitchen on 1/6/21 at 9:00AM identified that the area in question had been cleaned appropriately. 2. Observation of the walk in freezer identifed a large area of ice buildup noted on the floor under the rack in the back of the freezer. Upon further inspection of the shelving on the back wall chunks of ice were noted on various food items. Surveyor noted a large roast on back shelf in freezer with particles of ice on it. This large roast was without the added protection of plastic wrap covering the end, leaving the end of the meat exposed to the air. Interview with Chef #1 on 1/4/22 at 11:25AM identified the fans located directly above the freezer shelves had been leaking for some time now. Upon inquiry, he identified that Commercial Kitchens is responsible for the maintenance and upkeep of the refrigerators and freezer. Chef #1 further identifed they had been called in the past for this problem and at one point he believed the problem was fixed. He stated he was aware of it dripping again over the last two weeks. He further stated that he had placed a pan underneath to catch the water but it wasn't working. Chef #1 was queried by surveyor regarding the exposed meat. He stated that if he pulled it to use, he would have immediately thrown it out. Subsequent to surveyor inquiry the roast was thrown out and food items moved off of the shelf. Consumer Kitchens were called to evaluate the fans and identified a new part was necessary.