Deficiencies in Food Storage and Kitchen Sanitation
Penalty
Summary
The facility failed to store potentially hazardous foods properly and maintain a sanitary kitchen environment, leading to the risk of foodborne illness. During an inspection, the surveyor observed several deficiencies in the kitchen area. The shelf holding the water dispenser was soiled with brown and white debris, and the drip tray underneath the water dispenser spout had a buildup of dried brown substance. The boiler handle and oven knobs were covered in cream and brown debris, respectively, which could be easily lifted with a pen. Additionally, four of the seven sprinklers above the cooktop area were soiled with a brown grease-like substance. In the food preparation area, a white cutting board was found with multiple deep scratches, which could harbor bacteria. In the walk-in refrigerator, a bag of shredded cheddar cheese was observed with a use-by date that had already passed, and the Food Service Director acknowledged it should have been removed. Furthermore, in the dry storage room, a plastic bin containing white sugar was undated, contrary to the facility's policy. These observations indicate a failure to adhere to the facility's cleaning schedule and use-by dating guidelines, as outlined in their policies.
Plan Of Correction
1. Corrective Action of Areas Affected: The shelf holding the water dispenser, drip tray, boiler handle, oven knobs, sprinkler heads, and convection oven knobs have been cleaned. The cutting board has been replaced, the shredded cheese discarded and sugar bin dated. 2. Other Areas Affected: All residents have the potential to be affected by this deficient practice. The Administrator conducted a detailed Sanitation Audit to identify any additional concerns which have been corrected. All Dietary staff have been re-inserviced on Sanitation detail, dating the sugar and other bins, revised Cleaning Schedule, and the policy on Use By Dating. 3. Systemic Changes to Prevent Future Occurrences: The Administrator and Director of Food Service reviewed the facility's Cleaning Schedule and added in any of the specific items noted under #1 above not already included on it. Sanitation Audits are being conducted weekly by either the Director of Food Service or the Administrator. 4. Monitoring of Corrective Action: The Director of Food Service will submit a report weekly x4 weeks, then monthly x2 months. Results of the audits will be reported at the monthly Quality Assurance Improvement Meetings for review and recommendations.