Multiple Food Service Sanitation and Storage Deficiencies Identified
Penalty
Summary
Surveyors identified multiple failures in the facility's food service operations, including improper sanitation practices and inadequate staff knowledge regarding the correct concentration of sanitizing solutions. Staff were observed using expired or undated test strips, not following manufacturer instructions for testing, and failing to achieve the required sanitizer concentration. Logs indicated that proper concentrations were recorded, but direct observation contradicted these records. The Registered Dietitian and Dietary Supervisor both acknowledged that improper sanitizer concentration could compromise surface sanitation and resident safety. Kitchen equipment and utensils were found to be improperly stored and maintained. Several pots, pans, bowls, and trays were stacked while still wet, creating an environment conducive to bacterial growth. Some cooking equipment, such as frying pans, were found to be darkened, stained, and scratched, making them difficult to clean and sanitize. Additional utensils and containers were observed with a white film or soap residue, indicating inadequate rinsing. Staff interviews confirmed that these items should have been air-dried and free of residue before storage and use. Food storage and facility maintenance issues were also documented. Sandwiches and gelatin in the refrigerator and dry storage lacked proper labeling, making it impossible to determine their safety for consumption. Opened food items in the freezer and dry storage were not properly sealed, and physical facility issues such as broken tiles and chipped paint compromised the ability to maintain a clean environment. A fan covered in dust was in use, blowing into the food preparation area, and a cell phone was found on a food prep counter, both presenting additional contamination risks. These deficiencies had the potential to lead to cross-contamination and foodborne illness for residents consuming facility-prepared meals.