Widespread Food Storage and Sanitation Deficiencies in Kitchen and Resident Areas
Penalty
Summary
The facility failed to ensure safe and sanitary food storage, preparation, and handling practices in the kitchen and resident food storage areas, affecting the majority of residents who received food from the facility. Surveyors observed multiple instances of improper food labeling and storage, including an opened container of cottage cheese in the kitchen refrigerator that was not labeled with an open date, and a staff member's personal lunch stored in the same refrigerator. Additionally, time/temperature control for safety (TCS) foods, such as previously cooked rice, were found stored above the required cold holding temperature, and cooked breakfast sausage was stored next to raw chicken and beef, creating a risk for cross-contamination. Further observations revealed unsanitary conditions in the dry storage area, with food debris and dust present, expired cookies stored on shelves, and bottles of cooking sauces covered in sticky residue. The kitchen's toaster oven was also found to be unclean, with breadcrumbs accumulated inside and on surrounding surfaces. Staff did not consistently follow cleaning and sanitizing procedures, as evidenced by a cook failing to clean and sanitize a food preparation sink after handling raw chicken, which was then used by another staff member to wash vegetables. In the dishwashing area, a dietary aide did not wash hands or change gloves when transitioning from handling dirty to clean dishes, contrary to facility policy. In the resident refrigerator, food brought in from outside was not consistently labeled or dated, and the temperature log for the refrigerator was missing for the month of June. Several items, including an unopened package of cheese past its expiration date and multiple bags of undated food, were found stored in unsanitary conditions. Additionally, food brought in for specific dietary needs, such as kosher meals, was not properly labeled or separated. These deficiencies were confirmed through staff interviews and review of facility policies, which require proper labeling, dating, and storage of all food items, as well as routine cleaning and temperature monitoring.