Failure to Maintain Kitchen Sanitation and Food Safety Standards
Penalty
Summary
The facility failed to maintain the kitchen in a manner that would prevent foodborne illness for all residents receiving dietary services. Surveyors observed that the kitchen dishwasher, which is supposed to disinfect by reaching 180 degrees Fahrenheit, only reached 150 degrees during the wash and 160 degrees during the rinse. The dishwasher gauges had not worked properly for over a year, and staff relied on temperature test strips instead of recording gauge temperatures. Additionally, a cook was found holding coleslaw at 48.5 degrees Fahrenheit, above the required 41 degrees or below, and the Dietary Director acknowledged that improper holding temperatures could lead to foodborne illness. Further observations revealed multiple food storage and sanitation issues. Unlabeled and undated containers of food and thickener were found in dry storage and the walk-in cooler, and several large bags of frozen food were left open to air in the freezer. The kitchen and utensils were found dirty with crusted debris, and a bottle of lemon juice requiring refrigeration was left out at room temperature. The Dietary Director admitted that labeling, dating, and proper storage were not consistently followed, and that cleaning responsibilities were not always met due to time constraints. Additionally, the Dietary Director was observed in the kitchen without a beard guard, contrary to facility policy requiring facial hair coverage to prevent food contamination.