Deficient Food Storage, Sanitation, and Hand Hygiene Practices
Penalty
Summary
Surveyors observed multiple failures in food storage, preparation, and sanitation practices within the facility's kitchen and storage areas. Opened food items such as butter, cheese, salt, gravy, hamburger buns, baking soda, breadcrumbs, oatmeal, corn meal, corn starch, and various sauces were found unsealed or uncovered, exposing them to potential contamination. Expired food items, including chicken salad, tuna salad, cereal, nectar fruit punch, and moldy hot dog buns, were not promptly removed or discarded. Additionally, some food items requiring refrigeration after opening, such as spaghetti and burrito sauces, were improperly stored at room temperature. Further deficiencies were noted in the maintenance and sanitation of equipment. The ice scoop holder contained standing water with black residue, and the ice machine itself had visible mold and dirt inside, despite facility policy requiring regular cleaning. The ice from this machine was used by dietary staff and CNAs to serve beverages and fill water pitchers for residents. These unsanitary conditions were acknowledged by the Dietary Manager, who confirmed that cleaning protocols had not been followed as required. Hand hygiene practices among dietary staff were also found to be inadequate. Staff members were observed handling dirty equipment or surfaces and then immediately touching clean equipment or food items without washing their hands, contrary to facility policy. These lapses occurred during food preparation and meal service, increasing the risk of cross-contamination. Facility policies reviewed by surveyors clearly stated the need for handwashing before work and after handling dirty items, as well as regular sanitation of the ice machine and scoop.