Multiple Food Safety and Sanitation Deficiencies in Kitchen Operations
Penalty
Summary
The facility failed to maintain safe and sanitary food storage and preparation practices in the kitchen, as evidenced by multiple observations and interviews. Kitchen equipment and utensils, such as refrigerator shelves and resident trays, were found to be cracked, chipped, rusted, or discolored, making them difficult to clean and potentially harboring bacteria. A broken thermometer was discovered in the vegetable freezer, and there were instances where food items, such as cottage cheese and mocha mix, were stored at temperatures above the recommended 41°F, with the internal temperature of the refrigerator also exceeding safe limits. Staff acknowledged these issues and stated that such conditions could lead to foodborne illness. Improper cooling procedures were documented for several cooked meats, including roast turkey, roast pork, and roast beef. Cooling logs and staff interviews revealed that these items were not cooled within the required timeframes, with some foods taking up to eight hours to reach safe temperatures. Staff did not consistently follow protocols such as slicing meats into smaller portions or using ice baths to expedite cooling, and there were errors in recording dates and times on cooling logs. The dietary supervisor confirmed that these practices did not align with facility policy or food safety standards. Additional deficiencies included unsanitary practices during food preparation, such as a dietary aide wiping a preparation table and leaving the cloth near uncovered salads, and the storage of dented cans with non-dented cans in the dry storage area. Equipment and kitchen areas were not properly cleaned and sanitized, with dried food residue found on a mixer, dirt debris in a plate warmer, and sticker residues on food containers. These findings were corroborated by staff interviews and a review of facility policies and relevant food safety codes.