Multiple Food Safety and Sanitation Failures in Kitchen and Food Service
Penalty
Summary
The facility failed to adhere to food safety and sanitation guidelines in several key areas, impacting all 30 residents who consumed food prepared in the kitchen. Time/Temperature Control for Safety (TCS) foods were not stored at appropriate temperatures in the nourishment refrigerator, with internal food temperatures recorded above the recommended 41 degrees Fahrenheit on multiple occasions. The Director of Plant Operations and the Dietary Manager were unaware of the correct temperature parameters, and the refrigerator was set to a maximum of 46 degrees Fahrenheit, which is above the safe limit for perishable foods. Temperature monitoring was conducted remotely, but there was no backup thermometer, and the Registered Dietician did not inspect the nourishment refrigerators. Temperature logs showed repeated temperature excursions above safe levels. The dishwashing process was also deficient, as the automatic dish machine did not consistently reach the manufacturer's required minimum temperature of 120 degrees Fahrenheit for both wash and rinse cycles. Observations showed that the machine often operated below this threshold, and staff had to run multiple cycles to attempt to reach the correct temperature. Additionally, the kitchen's ice machine was found to have black matter on the underside of the top surface of the storage bin, indicating inadequate cleaning. The Dietary Manager and Director of Plant Operations confirmed that cleaning responsibilities were split and that the area in question was not regularly cleaned according to manufacturer guidelines. Further sanitation issues were observed with food preparation equipment. A butcher block wooden cutting board was sanitized without first being cleaned with soap and water, contrary to facility policy. Two food processor blades were found with brown discoloration, and a plastic cutting board and three plastic bowls showed excessive wear, all of which were confirmed by the Dietary Manager. These lapses in cleaning and maintenance of food-contact surfaces and utensils were in direct violation of facility policies and federal food safety codes.