Multiple Food Safety and Sanitation Failures in Kitchen
Penalty
Summary
The facility failed to maintain proper food safety and sanitation practices in the kitchen, as evidenced by multiple observations of staff not following established protocols. Surveyors observed that opened refrigerated food items, such as a package of bologna slices, were not labeled or dated, and staff were unable to confirm when the items were opened. Additionally, staff personal food and drink items, including water bottles, soda bottles, and a grocery sack containing polish beef sausages, were stored in the kitchen refrigerator and freezer designated for resident food, contrary to facility policy. Personal belongings such as cellular phones, keys, and a music speaker were also found on food preparation surfaces and equipment, including the main prep table and meat slicer ledge, where resident food was being prepared. Hand hygiene and cross-contamination prevention measures were not consistently followed by kitchen staff. One cook was observed wiping perspiration from their forehead with a gloved hand and then continuing to plate resident meals without changing gloves or performing hand hygiene. Staff were also seen touching garbage can lids and then handling food or equipment without washing hands. During food preparation, equipment such as a food processor was not properly cleaned, as visible food residue remained after washing, rinsing, and sanitizing. The equipment was not allowed to fully air dry before being used again, and visible moisture droplets were present on the equipment when it was used to prepare additional food items. Temperature monitoring procedures for hot foods were not followed according to policy. A cook was observed using an electric thermometer to check the temperature of multiple food items without sanitizing the probe between uses, resulting in visible food residue being transferred from one item to another. Both the Dietary Manager and Registered Dietitian confirmed that staff are required to sanitize the thermometer probe with alcohol wipes between each food item to prevent cross-contamination. The facility's own policies and job descriptions require strict adherence to food safety, hand hygiene, and equipment sanitization protocols, which were not followed during the survey period. All 127 residents receiving oral diets were affected by these failures.