Widespread Kitchen Sanitation Failures and Unsafe Food Handling Practices
Penalty
Summary
The facility failed to maintain sanitary conditions in the kitchen, as evidenced by multiple observations of dirty and damaged utensils, improper drying and storage of kitchen equipment, and unclean food preparation surfaces. During a kitchen tour, surveyors observed numerous stainless steel knives, spatulas, serving scoops, measuring spoons, and cups with dry crusted food residue, fuzzy films, and watermarks. The DDS acknowledged these findings and confirmed that the utensils should have been properly washed to prevent cross contamination. Additionally, several utensils and equipment were found to be in poor condition, including knives with peeling handles, spatulas and scoops that were partially melted or chipped, and cutting boards that were heavily marred with deep grooves, making them difficult to clean and sanitize. Further deficiencies were noted in the handling and storage of kitchen equipment. Multiple clear plastic containers and blenders used for food and juice preparation were observed to be wet and stacked while still containing visible water, contrary to facility policy and food code requirements for air drying. During puree preparation, a wet blender was used to process food, and the DDS confirmed that equipment should have been air dried before use. The kitchen hood above the stove was found to have black, greasy residue, and the internal panel of the ice machine contained black dirt residue, despite recent servicing. Both the kitchen and ice machine room had drainpipes resting on the ground and touching the drain, lacking the required air gap to prevent backflow. Additional unsanitary conditions included a dirty microwave with dry food residue inside and a countertop-mounted can opener with dry, crusted residue on the blade. The DDS and Maintenance Supervisor acknowledged these findings and stated that the equipment should have been cleaned according to facility policy and manufacturer guidelines. All 133 residents in the facility consumed food prepared in the kitchen, making these deficiencies significant in terms of potential for cross contamination and foodborne illness, as directly stated in the report.