Deficient Food Safety and Sanitation Practices in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen related to food safety and sanitation. The ice machine was found to have yellow grime on the ice chute, which was confirmed by wiping with a paper towel. The Maintenance Supervisor acknowledged that more frequent cleaning might be necessary, and the Registered Dietician confirmed that the ice chute should be kept clean, especially since the ice is used for residents' drinks and water pitchers. Review of the ice machine manual and FDA Food Code indicated that cleaning should occur routinely to prevent microorganism buildup. Additionally, the floor under the reach-in freezer was found to have black grime, trash, and a fork, which was acknowledged by the Registered Dietician as not meeting cleanliness expectations. Inside the refrigerator, chicken was observed thawing in a metal pan with packages hanging over the side, directly above raw turkey and near raw beef, creating a risk of cross-contamination. Staff interviews confirmed that the chicken should not have been stored in this manner, and facility policy requires the use of drip pans to prevent contamination. The FDA Food Code also requires separation of different types of raw animal foods during storage to prevent cross-contamination.