Deficient Food Storage, Sanitation, and Hand Hygiene Practices in Kitchen
Penalty
Summary
The facility failed to ensure safe and sanitary food storage and preparation practices in the kitchen, as evidenced by multiple observations and interviews. There was no thermometer inside the reach-in freezer for temperature monitoring, contrary to both facility policy and the Food Code, which require temperature measuring devices to be located inside refrigeration units. The Dietary Supervisor initially stated that an external digital thermometer was sufficient, but later acknowledged the need for an internal thermometer after reviewing the Food Code. This lack of proper temperature monitoring could result in food spoilage. Kitchen equipment and areas were observed to be unclean and not sanitized. The walk-in freezer curtains had stickers, sticker residues, and food spills, while the walk-in refrigerator and dry storage vents had dust and web build-up. The Dietary Supervisor confirmed these findings and stated that cleaning needed to be more frequent to prevent contamination. Additionally, eight dented canned goods were stored alongside non-dented cans in the dry storage room, with no clear separation, which the Dietary Supervisor acknowledged could lead to contamination and potential foodborne illness. Staff were observed failing to perform proper hand hygiene after picking up items from the floor, touching trash can lids, and resuming food preparation without washing their hands. The Dietary Supervisor confirmed that staff should wash hands after such activities to prevent cross-contamination. Furthermore, all resident meal trays observed were cracked, and chopping boards had cracks and scratches, making them difficult to clean and increasing the risk of bacterial growth. The facility's policies and the Food Code require that food-contact surfaces be smooth, free of cracks, and easily cleanable, which was not adhered to in these instances.