Deficient Food Storage, Sanitation, and Labeling Practices Identified
Penalty
Summary
The facility failed to ensure safe and sanitary food storage and preparation practices in the kitchen. Observations revealed that multiple racks in both the walk-in refrigerator and dry storage room were corroded with amber discoloration, and all resident meal trays were cracked and chipped. Both the Registered Dietitian and Dietary Supervisor confirmed that these surfaces were not smooth, were difficult to clean, and needed replacement to prevent bacterial contamination. Facility policies and the Food Code require food-contact surfaces to be smooth and free of cracks or rust, but these standards were not met. Further observations showed that kitchen equipment and areas were not properly cleaned and sanitized. The walk-in refrigerator and freezer floors had visible food debris, including pieces of bread, cream cheese, and sandwich spread, as well as dirt. The chest freezer had dust buildup and a sticky door, and the walk-in refrigerator gasket was dirty. Staff interviews confirmed that these areas were supposed to be cleaned regularly, but the cleaning schedule was not sufficient to maintain sanitation. Facility policies and the Food Code require regular cleaning of both food-contact and non-food-contact surfaces to prevent accumulation of soil and contamination. Additionally, dietary staff were observed wearing bracelets made of gold, leather, and rubber during food preparation and pot washing, in violation of both facility policy and the Food Code, which prohibit jewelry other than a plain wedding band during food handling. In a separate incident, a resident's leftover food brought from outside was not labeled with the resident's identifier or use-by date, contrary to facility policy. The Director of Staff Development confirmed that such labeling is required to prevent foodborne illness.