Deficiencies in Kitchen Sanitation and Food Handling Practices
Penalty
Summary
Surveyors identified multiple deficiencies in the facility's food service operations, including unsanitary conditions and improper food handling practices. Observations revealed that the kitchen air vents were not adequately cleaned, showing water condensation, rust, and gray stains. The area below the deep fryer was found to have accumulated grease and food debris, and the kitchen floor had chips, debris, dirt, rust, and stains, with some floor tiles needing replacement. Food items in the freezer, such as dinner rolls and fish breading, were not properly covered or sealed, exposing them to potential contamination. The ice machine, used for resident beverages and water pitchers, had visible brown and black residue inside, indicating it was not maintained in a clean and sanitary condition as required by facility policy. Additionally, dietary staff failed to follow proper hand hygiene protocols before handling clean equipment or food items. Staff were observed contaminating their hands and gloves after touching dirty objects and then proceeding to handle food without washing their hands. One staff member used a contaminated tissue to dry her hands after washing, then handled food without re-washing. Another staff member used an empty bread bag instead of tongs to push bread into a blender for pureed diets. These actions were confirmed by staff interviews, and facility policies reviewed indicated that food should be stored covered and hands should be washed frequently, especially before food preparation and when changing tasks.