Multiple Food Service Sanitation and Safe Handling Deficiencies Identified
Penalty
Summary
Surveyors identified multiple deficiencies in the facility's food service operations, including unsanitary conditions and improper food handling practices. The ice machine, used for residents' drinks and ice chests, was found to have grayish and black residues identified as mold, indicating it was not maintained in a sanitary condition. Expired food items, such as seasonings and French dressing, were observed on storage shelves and had not been promptly removed or discarded. Additionally, loose tea bags were left uncovered, and food stored in the freezer was not properly covered. Refrigeration issues were also noted, with the 2-door glass refrigerator registering a temperature of 44 degrees Fahrenheit, above the recommended 41 degrees or below. Dairy products such as buttermilk and half and half were found at even higher temperatures after being left out for meal preparation. These conditions suggest a failure to maintain proper cold storage for perishable items, as required by professional standards. Dietary staff were observed repeatedly failing to follow safe food handling practices, including not washing hands or changing gloves between tasks, handling food with contaminated gloves, and touching food contact surfaces after touching potentially dirty objects. Staff also touched the rims of glasses and food items with bare or contaminated hands before serving them to residents. Facility policies reviewed by surveyors required regular cleaning of the ice machine and strict hand hygiene, but these were not consistently followed.