F371 in New York. Pick another state for the same tag.
No F371 citations were recorded in New York for 2025. That means none appear in the CMS file for that year — not that the requirement does not apply.
In the surveyor’s words
What New York surveyors wrote
F371 findings written in New York, one from each severity band recorded here, most serious first.
Severity is as the surveyor wrote it. Some findings had already been corrected before the survey.
L · Immediate jeopardy, widespreadApril 20, 2017
Based on observation and staff interview, during the recertification survey, the facility failed to store and serve potentially hazardous food under sanitary conditions. Specifically, the facility failed to recognize that the walk-in cooler and milk cooler were not operating properly, that food items were warm, and to notify appropriate staff to facilitate repairs. Ham was found to be 58 degrees Fahrenheit (F) after being held in the walk-in refrigerator for 3 days, pureed vegetables were found to be 58 F after being held in the walk-in refrigerator for 1 day, and cartons of milk were found to be 57 F, after being held in the milk refrigerator for an indeterminate period. …
D · No harm, potential for more than minimal, isolatedNovember 22, 2017
Based on observations, record review, and interviews during this recertification survey, the facility did not ensure the dishwashing machine was meeting appropriate temperatures. Specifically, the rinse cycle temperature was not reaching 180 degrees Fahrenheit. This was observed during the Kitchen and Food Service observation task.
The finding is:
The facility policy and procedure titled, Dishwashing Procedures, (dated 3/14) documented the following. The utility assistance will check the rinse temperature gauges to ensure proper temperature for washing and sanitizing is 180 degrees Fahrenheit for rinse.
Multiple observations were made on 11/20/17.
At 11:20 AM, the dishwashing machine was observed to be on cycle 2 and the rinse cycle temperatures were 164 and 169 Degrees Fahrenheit. …
C · No harm, potential for minimal, widespreadJuly 28, 2017
Based on observation and staff interview during the recertification survey, the facility did not adhere to generally accepted food sanitation practices. The FDA Food Code, a model code used by most jurisdictions to develop State and local regulations, and Part 14, the community standard for food service establishments operating in New York State both state that equipment and surfaces shall be kept clean. Specifically, the floor and various food contact and non-food contact surfaces in the kitchen were not clean. This is evidenced as follows.
The main kitchen was inspected on 07/25/2017 at 8:10 am. …
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