Deficient Food Storage and Unsanitary Kitchen Conditions
Penalty
Summary
The facility failed to store potentially hazardous foods properly and did not maintain kitchen equipment in a sanitary manner, as evidenced by multiple observations during a kitchen tour with the Food Service Director (FSD). Issues included a reddish substance inside the ice machine, built-up debris in a refrigerator, heavy buildup on an exhaust fan, a broken and melted spatula in a prep sink, a soiled rag draped over a sink divider, and a black sticky substance on a grease trap cover. Additional findings included gouged cutting boards, debris on the spice rack, a soiled mop head on the floor, improper storage of a scoop in a flour bin, and a buildup of residue on a can opener and steam table wells. The towel dispenser above the handwashing sink was broken and empty, with the towel ring placed on a spice rack instead. The FSD acknowledged each of these issues during the inspection. Further deficiencies were noted in food storage practices, such as raw eggs stored above liquid pasteurized eggs without evidence of pasteurization, and shelves in the walk-in refrigerator with removable black debris. Facility policies reviewed indicated requirements for maintaining sanitary conditions in food service areas, proper handling of ice, and clean food storage, but these were not followed as observed. No specific residents or patient conditions were mentioned in relation to the deficiencies.