Multiple Sanitation and Food Storage Deficiencies Identified in Kitchen and Resident Food Areas
Penalty
Summary
The facility failed to maintain sanitary conditions in the kitchen and food storage areas, as evidenced by multiple observations during a survey. Uncovered sheet pans filled with cake were found in the walk-in refrigerator, and various kitchen equipment, including a stand mixer, can opener, whisks, and utensils, were observed to be dirty, corroded, or in poor repair. Additionally, a broom and dustpan were stored directly on the floor in a food service area, contrary to professional standards for maintenance tool storage. Food brought in by visitors for residents was not properly labeled, sealed, or dated in the designated refrigerator, and expired or perishable items were not consistently discarded as required by facility policy. The freezer used for resident food lacked a thermometer and was not monitored for temperature, and there was no temperature log available. These issues were verified by staff during the survey, and it was acknowledged that perishable foods should not be kept for longer than 24 hours, but this was not consistently practiced. Both the kitchen and Station A ice machines had drainpipes that did not maintain the required air gap between the water outlet and the flood level of the drain, creating a risk of backflow and potential contamination. The kitchen ice machine’s drainpipe was observed touching the drainage inlet and surrounded by a puddle of water, and the Station A ice machine’s pipe extended into the floor sink drain. These findings were confirmed by the Dietary Services Supervisor and Maintenance Director during the survey.