Deficiencies in Kitchen Sanitation, Food Storage, and Staff Hygiene
Penalty
Summary
The facility failed to maintain food service operations in accordance with professional standards, resulting in multiple deficiencies related to kitchen cleanliness, food storage, and staff hygiene. Observations revealed that the kitchen and dish room were not kept clean and sanitary, with food debris found under preparation tables, shelves, and equipment, as well as buildup and grime on handwashing sinks and refrigerator handles. The floor had cracked and missing tiles, cove base was peeling or missing, and trash cans in the food preparation area were uncovered and often full. Equipment such as the large mixer and meat slicer were left uncovered when not in use, and the dish room had debris along the baseboards and under the dishwashing machine. The dietary manager acknowledged that cleaning schedules were not consistently checked and that maintenance issues had not been reported. Food storage practices were also deficient. In the walk-in refrigerator and freezer, several food items, including tinfoil-wrapped sandwiches and containers of dressing or sauce, were not labeled or dated. Some food items were stored directly on the floor, contrary to policy and regulations. In the dry storage area, dented cans of sauerkraut were found, which the dietary manager stated should have been returned to the supplier. The dietary manager confirmed that food should be labeled, dated, and stored off the floor, and was unaware of the presence of the dented cans. Additionally, staff failed to adhere to hygiene protocols by not wearing hairnets when entering the kitchen. On multiple occasions, a registered nurse and another unidentified staff member entered the kitchen without hairnets, with one staff member also failing to wash hands before handling items. The dietary manager confirmed that all employees entering the kitchen should wear hairnets, as required by professional standards.