Widespread Food Sanitation and Storage Deficiencies
Penalty
Summary
The facility failed to ensure that food was stored, handled, prepared, and served under sanitary conditions, as evidenced by multiple observations of unsanitary practices and unclean equipment in the kitchen and food storage areas. Surveyors observed rust and black buildup on stainless steel tables and storage racks, a rust-colored substance inside the ice machine, and dust and rust around ceiling vents and coolers. Food items were found opened, undated, and uncovered on tables and racks, and several trays of prepared food in the reach-in cooler were unlabeled and undated. Dry ingredient storage bins containing sugar and flour were also unlabeled, undated, and had soiled lids with thick yellow sticky debris. Additionally, utensils such as a can opener had thick black buildup, and a serving spoon was found with dried unidentified residue. Temperature control and monitoring were also deficient. The ice cream freezer and milk cooler lacked thermometers, and temperature logs were not properly maintained. Staff were unable to explain how temperatures were being recorded without thermometers present. During tray line service, staff failed to use a clean alcohol pad between taking temperatures of different food items, which was confirmed by dietary staff as not following proper procedure. The high-temperature dish machine was not reaching appropriate sanitizing temperatures, and staff were not consistently informed to use paper products or the three-compartment sink as an alternative while the machine was out of order. Meals continued to be served on regular dishware despite the dish machine malfunction. Interviews with dietary staff, the maintenance director, the registered dietician, and the administrator confirmed a lack of communication and understanding of proper procedures regarding equipment sanitation, temperature monitoring, and food labeling. Staff were unclear about the type of dish machine in use and the required sanitizing temperatures. The registered dietician and administrator were not promptly informed of the dish machine malfunction, and dietary staff acknowledged lapses in following established policies for food safety and sanitation. The facility census at the time was 158, with 133 residents receiving meals from the kitchen.