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 procedures. Upon entering the kitchen, staff were not wearing hairnets as required, and there was confusion about where hairnets should be located and when they should be worn. Staff were seen entering food preparation areas without washing their hands, and open, uncovered staff beverages were stored on a shelf in the dishwashing area. The food preparation table was visibly soiled with food debris and crumbs, and staff were preparing resident meals on this unclean surface. Additionally, the sanitizer bucket used for cleaning was found to have zero parts per million of sanitizer, far below the required level, and was not kept in the food preparation area for easy access. Further inspection of food storage revealed several expired food items in both the refrigerator and freezer, including ham, sour cream, diced chicken, and canola oil. Some food items, such as individual ice cream cups, were not frozen solid, and there was no thermometer inside the freezer to monitor temperature. Freezer and refrigerator organization was poor, with food stored directly on the floor, significant ice build-up, and icicles present. Thawing meat was placed on top of boxes of produce, and containers of whipped topping were found with greasy substances on their surfaces. Staff were unclear about proper storage procedures and expiration dates, and the maintenance schedule for defrosting the freezer was unknown. Interviews with the Administrator, DON, and Infection Control LPN revealed a lack of consistent understanding and enforcement of food safety policies, including the use of hairnets and the prohibition of personal beverages in food preparation areas. Facility policies required hairnets to be worn at all times in the kitchen and specified proper hand hygiene, food storage, and temperature monitoring, but these were not being followed. The observed deficiencies affected all residents who consumed food prepared in the kitchen, creating the potential for food contamination and foodborne illness.