Sanitation Deficiencies in Kitchen Utensil Cleaning and Hood Maintenance
Penalty
Summary
Surveyors identified multiple sanitation deficiencies in the facility's kitchen during an inspection. Observations revealed that kitchen utensils, including stainless steel scoops and measuring cups used for food portioning, were not properly cleaned and contained dry, crusted food residue, white residue, and watermarks. Additionally, some utensils and measuring cups were found stored while still wet, indicating they had not been air dried as required by facility policy and USDA Food Code standards. The Dietary Services Supervisor (DSS) confirmed these findings and acknowledged that the utensils should have been rewashed and air dried before storage. Further inspection of the kitchen revealed that the hood over the stove was not maintained in a sanitary condition, as it was observed with black, dirt residue. The DSS stated that the hood was supposed to be cleaned twice a week by dietary staff and serviced by an outside company, but acknowledged that grease residue should not be present due to the risk of contamination and fire hazard. These deficiencies were found in a kitchen that prepared food for the majority of the facility's residents, as indicated by the Diet Type Report.