Deficient Food Storage, Preparation, and Hand Hygiene Practices
Penalty
Summary
Surveyors observed multiple deficiencies in the facility's food storage and preparation practices. In the kitchen, two packages of pie crusts, two packages of English muffins, and six packages of rolls were found undated and unlabeled in the dry food storage area. Additionally, garbage cans located by the primary preparation station and in the dishwashing room did not have lids. Four ceiling air ventilator covers had black spots and a black substance built up on them. The Food Service Director confirmed these findings and stated that the maintenance department was responsible for cleaning the air ventilators. Facility policies required all food to be stored wrapped or in covered containers, labeled and dated, and for kitchen areas to be kept clean and free from litter. Further observation revealed a dietary staff member serving food on the tray line while wearing gloves, then using the same gloves to handle bread for the toaster without changing them. The staff member acknowledged forgetting to change gloves and confirmed touching food with gloved hands that had been used for other tasks. Facility policy required all staff to perform hand hygiene procedures to prevent the spread of infection. These actions and inactions had the potential to affect all residents who received food from the facility kitchen.