Multiple Food Safety and Sanitation Deficiencies Identified in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen related to food safety and sanitation. Dust was found on kitchen equipment, including fan grids and behind the convection oven, as well as on the floor under a prep table. Black grime was noted on the exterior of the oven. The Dietary Service Supervisor (DSS) confirmed these areas were not properly cleaned, and the Registered Dietitian (RD) stated that dust and grime in food preparation areas could lead to cross-contamination. Additionally, several pieces of kitchen equipment, such as spatulas and tongs, were found to be chipped or damaged, which the DSS and RD acknowledged could result in contamination if pieces broke off into food. Improper food storage practices were also documented. A ready-to-drink nutritional shake was stored next to defrosting raw meat in a refrigerator, contrary to posted guidelines requiring ready-to-eat foods to be stored above raw meats. Wilted cilantro was found in a refrigerator and should have been discarded. An open bottle of lemonade syrup was stored next to a sanitizer solution bucket, and a bulk quantity of sugar was stored in a plastic trash bag liner rather than a food-grade container. Additionally, an unlabeled can of diet soda was found in a resident's refrigerator, which staff stated should have been labeled with the resident's name and date received. The facility's policies and procedures require proper separation and labeling of food items, as well as the use of food-grade storage materials. Further deficiencies included the use of an expired sanitizer test strip, which could result in inaccurate readings and ineffective sanitizing solutions. During a test tray evaluation, pureed bread and beef were found to have a grainy texture and intact meat fibers, rather than the required smooth, mashed potato-like consistency. The DSS and RD confirmed that the pureed foods were not prepared to the correct texture, as required by the facility's diet manual. These findings were based on direct observation, interviews with staff, and review of facility policies and procedures.