Unsanitary Kitchen Utensils and Cutting Boards Identified
Penalty
Summary
The facility failed to maintain sanitary conditions in the kitchen, as evidenced by the presence of multiple kitchen utensils and cutting boards that were not in good repair or cleanable condition. During an initial kitchen tour, surveyors observed and verified with the Registered Dietitian (RD) and Chef de Cuisine that several utensils, including basting brushes, spatulas, ice cream scoops, and serving spoons, were discolored, frayed, chipped, cracked, peeling, melted, or otherwise worn out. These items did not meet the facility's own policies or the USDA Food Code requirements for food contact surfaces to be smooth, durable, and easily cleanable. Additionally, the facility's cutting boards were found to be heavily marred, fuzzy, and had deep grooves, making them difficult to clean and sanitize. The RD and Chef de Cuisine acknowledged that these cutting boards should have been replaced according to facility policy and food safety standards. These deficiencies were identified during a review of the kitchen where 38 of 40 residents consumed food prepared on-site, and the findings were confirmed through observation, interview, and review of facility policies and relevant food safety codes.