Deficiencies in Food Safety, Sanitation, and Staff Hygiene
Penalty
Summary
Surveyors observed multiple deficiencies in food storage, preparation, and sanitation practices during two visits to the facility's main kitchen. The mechanical ware washing machine failed to reach the required 160°F for hot water sanitizing, and residue was found on its spray arms and nozzles. The Food Service Director acknowledged that the machine defaults to chemical sanitizing when hot water is insufficient. During meal service, a staff member poured coffee into the only handwashing sink in the dining room, and another staff member washed her hands in the same sink without cleaning it first. Single-serve condiments and disposable utensils were stored directly under a pest control device with a glue board. Additional observations included clogged and soiled air conditioning filters, a refrigerator operating at 59°F (above the required 41°F), expired food items, undated raw ground beef, and food containers with no expiration dates. Cooking pots were coated with a black residue, and several light bulbs in the hood area were not working. The dry storage area contained expired thickened liquids, and the Food Service Director was observed with a hairnet that did not fully cover her hair. The Director also incorrectly calibrated a thermometer for food temperature checks. Further observations included a dietary aide without a facial hairnet, a cook who donned new gloves without washing hands after touching contaminated surfaces, and a staff member plating food while wearing large loop earrings. These findings were acknowledged by the Food Service Director and the Administrator during interviews. The report documents failures to adhere to professional standards for food safety and sanitation, as well as lapses in staff hygiene and food handling protocols.