Multiple Food Safety and Sanitation Deficiencies in Food Service Operations
Penalty
Summary
The facility failed to maintain a sanitary environment and did not prepare or serve food in accordance with professional standards for food service safety. Surveyors observed raw meats, specifically beef patties, being thawed in the walk-in refrigerator for extended periods, with one tray held for up to seven days. Facility policy required meat to be thawed no more than three days prior to service. Additionally, there was evidence of bloody liquid in the packaging, and staff interviews confirmed that holding raw meat for extended periods could result in microbial growth. Multiple pieces of kitchen equipment, including a hot water dispenser, microwave, plate-based warmer, and stationary mixer, were found with visible grime and buildup. The walk-in refrigerator's gasket and storage shelves also had significant grime and debris. Nonfood-contact surfaces such as door frames and fans were covered in dust, with a fan in the dishwashing area blowing dust toward clean dishes. Storage shelves in the dry storage area were worn, with surfaces that were no longer smooth or easily cleanable, and a screened door in the dry storage area had a gap that could allow insect entry. Additional deficiencies included non-dietary staff entering the kitchen without hairnets, personal belongings stored in the dry storage area, and the use of the dry storage area as a break room for dietary staff. Expired food items and unlabeled food were found in a resident's refrigerator, contrary to facility policy requiring labeling and timely disposal. These failures were observed by surveyors through direct observation, interviews with dietary staff, and review of facility policies and the FDA Food Code.