Deficient Food Safety and Sanitation Practices in Kitchen
Penalty
Summary
Surveyors identified multiple failures in food safety and sanitation practices within the facility's kitchen. During an initial tour with the Dietary Service Supervisor, it was observed that the can opener blade's coating was removed or stripped, two frying pans had grayish black residue, and a strainer had white residue. These items were stored among other clean kitchen equipment. The Dietary Service Supervisor confirmed the condition of these items during the inspection. Further observations included an opened box of gloves placed on top of clean plates in the dishwashing area, as verified by the Kitchen Dishwasher, and food residue scattered on the roof surface of a microwave used by residents, as confirmed by an LVN. The Director of Nursing (DON) later verified all these findings. These deficiencies were noted to affect 39 residents who consumed food prepared in the kitchen, as documented in the facility's matrix.