Deficiencies in Food Storage, Sanitation, and Hand Hygiene Practices
Penalty
Summary
Surveyors observed multiple failures in food storage, preparation, and sanitation practices within the facility. Opened boxes of sausage patties and fish were found in the refrigerator and freezer without being covered or sealed. An opened box of crackers with an expired date was present in the storage room, and an opened box of salt was left uncovered above a food preparation counter. The Dietary Manager acknowledged these issues, noting the potential for freezer burn and pest contamination. Additionally, the floor between the deep fryer and oven had a significant grease buildup, and the inside corners of the ice machine contained a wet, blackish residue that could be wiped off, indicating inadequate cleaning frequency. The Maintenance Director stated that the ice machine was being cleaned weekly due to rapid dirt accumulation. Dietary staff were also observed failing to follow proper hand hygiene protocols. One dietary aide used a rag to clean up food spills, handled dirty dishes, and then moved to the clean side to handle clean equipment and prepare food without washing her hands in between tasks. Facility policies reviewed indicated that hands should be washed before starting work with food, before putting on gloves, and as often as needed during food preparation and when changing tasks. The facility's food storage policy also required all foods to be stored wrapped or in covered containers to prevent cross-contamination, which was not consistently followed.