Widespread Sanitation Failures in Dietary Department
Penalty
Summary
Surveyors observed multiple failures in the facility's dietary department to maintain professional standards for food storage, preparation, and service under sanitary conditions. The stainless-steel prep area was found to have a painted wood ledge with dried food debris, fluid debris, hair, chipped paint, and exposed wood, making it unsanitary and difficult to clean. The large metal mixer had chipped paint, and the walk-in freezer exhibited significant ice build-up on various surfaces, which the Dietary Supervisor acknowledged as potential infection control issues. Additional unsanitary conditions included a coffee station with chipped laminate and wood, kitchenware with burnt-on food, and a center island and wood cabinets with chipped, worn paint and exposed wood, all confirmed by dietary staff as difficult to sanitize and potential sources of contamination. Further observations revealed structural and cleanliness deficiencies throughout the kitchen and storage areas. The ceiling above the stove was damaged and unpainted, the area above the laminate splash guard was discolored, and the kitchen and dishwashing room walls were grimy and had not been painted in years. The dry storage entryway and shelving had peeling paint and exposed wood, and the dry storage ceiling showed water damage. The dividing wall between the dishwashing area and kitchen had broken tiles, and the stainless-steel storage table and dishwashing room wall had rust, cracks, and exposed sheetrock, all of which were confirmed by staff as uncleanable and potential infection control issues. Interviews with the Dietary Supervisor, Dietary Manager, Maintenance Supervisor, and Infection Preventionist confirmed awareness of these unsanitary conditions and acknowledged their potential to harbor bacteria and create infection control problems. Facility documents reviewed indicated that all kitchenware and non-food contact surfaces should be cleaned after each use and kept in a sanitary condition, but these standards were not met in multiple areas of the dietary department.