Deficiency in Kitchen Sanitation and Maintenance
Penalty
Summary
The facility failed to maintain kitchen equipment and surfaces in a clean and sanitary manner, as observed during a tour of the kitchen. The handwashing sink in the food preparation area was found on the floor, with exposed materials and an uncapped drainpipe, and had been out of service for approximately two weeks. The alternative sink in the dishwashing area was blocked by a dish rack cart, lacked paper towels, and had food debris partially blocking the water flow. Additionally, the commercial ice maker had visible dry white, tan, and black material around its perimeter and on its exterior surface, and the kitchen lighting was inadequate with several non-functioning fluorescent lights. The kitchen floor drain in the dessert area had standing liquid, and the industrial can opener was rusted with a black substance around the blade. The walk-in refrigerator and freezer contained a used glove, trash, and an open beverage can, with floors covered in a thick layer of black, grey, and brown substance. The bottom shelves of metal food preparation tables had rust spots and crumbs, and a sanitizing bucket contained cloudy liquid and food debris. The kitchen floor perimeters and areas under equipment had debris and dirt buildup, with sticky and discolored grout between tiles. Interviews with staff revealed that there was no schedule for deep cleaning the kitchen, and concerns were raised about the night shift not cleaning properly. The Dietary Supervisor confirmed that a cleaning schedule was posted but not consistently followed, and the Nursing Home Administrator acknowledged awareness of the sink issue. Despite documentation indicating that daily cleaning tasks were completed, observations and staff interviews contradicted this, highlighting a lack of adherence to cleaning protocols.
Plan Of Correction
The handwashing sink located in the food preparation area was repaired on by maintenance. The dishwashing area sink was cleaned, and no objects are blocking access to the sink. The paper towel dispenser was filled with paper towels, and a trash can was placed next to the sink. The commercial ice maker, ice storage bin, and floor were cleaned on. Kitchen lighting was replaced by maintenance on. The floor drain in the dessert prep area was cleaned, and the grate cover was replaced. An industrial can opener was purchased on and is cleaned daily and as needed. The walk-in refrigerator and freezer, including the floors, were cleaned on. The food preparation table, including bottom shelves, was cleaned. The red sanitizing bucket was emptied, and the kitchen floor, including perimeters, was cleaned. The Nursing Home Administrator and Dietary Manager completed a kitchen inspection and kitchen sanitation audit on. Any areas of concern were addressed as they were identified. On, the Nursing Home Administrator completed education with the Dietary Manager related to the components of this regulation, with emphasis on kitchen sanitation, ensuring a working handwashing sink was available in the kitchen and adequate lighting in the kitchen. Education was conducted on by the Nursing Home Administrator on the component of this regulation, with emphasis on maintaining proper sanitation standards throughout the food production and serving areas of the kitchen to include service tables that are clean, free from rust, working handwashing sinks, and adequate lighting. The Dietary Manager/designee will conduct a sanitation audit daily for one week, then weekly for a month, and every two weeks for two months. A report on sanitation audit results will be submitted by the Dietary Manager to the Quality Assessment and Assurance Committee monthly for one quarter until substantial compliance is met. The findings of these quality monitorings will be reported to the Quality Assurance/Performance Improvement Committee monthly. Quality monitoring schedule modified based on findings with quarterly monitoring by the Regional Director of Clinical Services/designee.