Deficient Food Storage, Preparation, and Sanitation Practices in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen related to food storage, preparation, and cleanliness. The kitchen staff did not follow daily cleaning lists, resulting in soiled equipment and surfaces, such as a box of biscuits contaminated with an orange liquid, crumbs and unknown substances in refrigerators and on shelves, and dirty areas behind the stove and on walls. The cleaning checklist had not been completed since February, and the kitchen had been without a dietary manager for about a month, during which time cleaning logs were not maintained. Food items were not stored properly, with several bags of cheese, cookies, and cereal left open to air in various storage areas. Expired food, such as peach cobbler, was found in the refrigerator. Staff interviews confirmed that it was everyone's responsibility to ensure food was sealed, dated, and checked for expiration, but these practices were not consistently followed. The lack of proper food storage and failure to remove expired items increased the risk of serving unsafe food. During meal service, clean and dirty dishes were not kept separate, as used lids were returned to racks with clean pans, and drinks sent to residents were not covered. Staff acknowledged that these practices could lead to cross-contamination and illness. Facility policies required all food service areas and equipment to be kept clean and all food to be properly sealed and dated, but these standards were not met during the survey period.