Multiple Sanitation and Food Safety Deficiencies in Kitchen Operations
Penalty
Summary
The facility failed to maintain the kitchen in a sanitary manner, as evidenced by several observed deficiencies. Hot food items on the steam table were not consistently kept above 135 degrees Fahrenheit, with pureed green beans recorded at 131 degrees Fahrenheit during tray preparation. Staff members were observed not wearing hairnets properly, with some hair not fully covered, and the Dietary Manager was seen with long acrylic nails and nail polish, contrary to facility policy requiring clean, trimmed nails without artificial enhancements. Additionally, the kitchen lacked a foot-pedal trash can, resulting in staff touching the trash can lid after handwashing, which could compromise hand hygiene. The dish machine was also found to be deficient, with its final rinse temperature not reaching the required 180 degrees Fahrenheit for proper sanitization, and the machine's gauges were observed to be stationary and not functioning correctly. Staff interviews confirmed awareness of the temperature and hygiene policies, but also revealed lapses in adherence, such as the Dietary Manager's lack of knowledge regarding the nail policy. The facility's own policies and the manufacturer's guidelines for equipment were not followed, and these practices had the potential to adversely affect all residents receiving an oral diet.