Multiple Food Service Sanitation Failures Identified
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding the storage, preparation, distribution, and serving of food under sanitary conditions. Disposable plastic cups containing syrup in the main kitchen fridge were not dated or labeled with their contents. Additionally, corn dogs and red onions stored in the freezer were found with visible freezer burn, and the red onions were not properly sealed. Staff interviews confirmed that food items should be dated, labeled, and properly sealed to prevent contamination, and that items with freezer burn should be disposed of. During meal delivery, a CNA was seen transporting a meal cart with uncovered trays through a hallway, and soiled trays with leftover food were placed in close proximity to undelivered trays. The meal cart was left uncovered for extended periods, and some plates were not properly covered with heat-retaining lids. Staff interviews acknowledged that these practices were incorrect and could result in cross-contamination and cold food being served to residents. The facility's policies require all trays to be covered during distribution and prohibit soiled trays from being placed with undelivered trays. Additional deficiencies included improper water temperatures in the three-compartment sink used for washing kitchen utensils, with the rinse and wash compartments not meeting the facility's policy requirements. Staff personal belongings, such as water bottles and chocolate, were found in the kitchen area, which is against facility policy. Staff interviews confirmed that personal belongings should not be in the kitchen due to the risk of cross-contamination. Facility policies reviewed by surveyors supported the need for proper food storage, labeling, temperature control, and the exclusion of personal items from food preparation areas.