Deficient Food Storage, Preparation, and Sanitation Practices Identified
Penalty
Summary
The facility failed to store, prepare, and serve food in a sanitary manner and in accordance with professional standards for food service safety, potentially affecting all residents who consumed food prepared in the kitchen. Observations during the kitchen tour revealed improper storage of chemicals, including a gallon of paint and painting supplies stored under the sanitation handwashing area, contrary to facility policy requiring chemicals to be stored in a separate, secured area. The area was also found to be dirty and sticky. Dietary staff acknowledged that chemicals should not be stored in the kitchen, and the Dietary Manager confirmed that such storage posed fire and safety concerns. Further observations identified unsanitary conditions and inadequate cleaning of kitchen equipment. The milk cooler contained a significant build-up of solid ice, a dirty uncapped pen, and food particles. The stove and its grease trap had dried food debris and a blackened, greasy build-up, with no evidence of recent cleaning. Staff interviews revealed uncertainty about cleaning schedules and the last time certain equipment, such as the oven, had been cleaned. The Dietary Manager was unable to provide a cleaning schedule for heavy equipment and acknowledged that the equipment did not appear to have been cleaned as required. Food storage practices were also found to be deficient. Multiple food items in refrigerators and dry storage were observed to be open, unsealed, unlabeled, undated, or past their expiration dates, including chicken patties, cheese, eggs (one cracked and leaking), cut onions, and expired hotdog buns. Staff interviews indicated confusion about proper labeling, dating, and disposal timelines for leftovers and opened food items. The Dietary Manager stated that refrigerators were to be checked daily but was unsure of the specific policy for food item retention. The Administrator expected staff to follow policies and regulations regarding food storage and sanitation, but the observed practices did not align with these expectations.