Deficient Food Safety, Storage, and Hygiene Practices in Kitchen
Penalty
Summary
The facility failed to maintain proper food safety, storage, and hygiene practices in the kitchen, as evidenced by multiple observations of expired, improperly sealed, and undated food items. During a kitchen inspection, surveyors found cooked bacon wrapped in tinfoil without date labeling, strawberries with visible mold, and bags of lettuce and green onions that were either unsealed, undated, or past their use-by dates. Additionally, a staff member was observed discarding and then retrieving bacon from the trash, then handling food without washing hands or wearing gloves, and failing to perform hand hygiene between tasks. Further inspection revealed that kitchen equipment and surfaces were not maintained in a sanitary condition. The interior and exterior of the ice machine had visible dirt and dust buildup, and the large mixer and gas range were found with food splatter, grease, and dust. Cleaning logs indicated that some equipment, such as refrigerators and the ice machine, had not been cleaned for several weeks. Ceilings, vents, and lights in the kitchen and freezer room were also covered in dust, dirt, and cobwebs, with no documented cleaning schedule for these areas. Interviews with staff, including the cook, dietary aide, maintenance manager, DON, dietary manager, and executive director, confirmed inconsistent cleaning responsibilities and a lack of supervisory oversight or documentation for food checks and cleaning tasks. Facility policies required proper food storage, dating, and regular cleaning of equipment, but these were not consistently followed. The facility was unable to provide a policy for cleaning kitchen ceilings and lights, further contributing to the deficiency.