Unsanitary Kitchen Equipment and Improper Food Handling
Penalty
Summary
Surveyors observed multiple instances of unsanitary conditions and improper cleaning of kitchen equipment and utensils during a kitchen tour. Specifically, a large can opener had a dark, sticky substance behind the blade, and a large counter mixer that was considered clean had dried batter-like residue on its attachment. Additionally, a carving knife and a bread knife, both labeled as clean and ready for use, were found with dried food on their blades. The meat slicer, also marked as clean, had an oily substance and dried food on its blade. These findings were confirmed by the Dietary Director during the inspection. Further observations included six plate covers stacked together with water inside, and three coffee cups ready for serving that also contained water, both of which can promote bacterial growth. The facility's Dietary Manager job description requires providing training, direction, and guidance for dietary staff, but the observed conditions indicate a failure to maintain food preparation and kitchen equipment in a sanitary and good working condition. These deficiencies affected 82 residents who consumed food and beverages prepared in the facility's kitchen and ice machine.
Plan Of Correction
Element 1: Plate covers and coffee cups that were on the rack with water were re-washed and dried properly before returning to the rack for use. Can opener, meat slicer, mixer, and knife were cleaned during survey. Element 2: Audit completed of kitchen to assure equipment cleanliness as well as plate covers and coffee cups are completely dry on the clean rack. Element 3: Education completed with Dietary staff to assure kitchen equipment cleanliness, plate covers, and coffee cups are completely dry before putting away on the clean rack. Any staff not educated by May 20, 2025, will be educated on their next scheduled shift. Dietary Manager/Designee will complete weekly kitchen audits to ensure appropriate processes are being followed. Element 4: Dietary Manager/Designee will complete random weekly audits X4 weeks of kitchen to assure kitchen cleanliness and all items dried and stored properly, with findings submitted to QAPI for review and recommendations. Element 5: Dietary Manager is responsible for maintaining compliance.