Widespread Food Service Sanitation and Storage Deficiencies
Penalty
Summary
Multiple deficiencies were identified in the facility's food service operations, including improper sanitation and maintenance of kitchen equipment and surfaces. Observations revealed that the ice machine contained visible black and pink substances on the chute, and the ice bin was dirty and left open to air. Staff interviews confirmed that the ice machine had never been sanitized with the appropriate cleaning solution since its purchase, as the cleaning solution had never been ordered. Additionally, the kitchen floors were found to have food debris, dirt, and dried spills, and blankets were used on the floor to absorb water from a leaking dishwasher sprayer. The facility failed to ensure proper dishwashing procedures, as the dishwasher did not consistently reach the required water temperatures for effective sanitation, and the three-compartment sink was not used according to manufacturer recommendations. Staff were observed washing pots and pans without using the rinse or sanitizer steps, and sometimes dried cookware with cloth towels instead of allowing them to air dry. Instructional posters for proper sink use were present, but staff did not consistently follow them. The dishwasher was temporarily converted to use chlorine sanitizer due to ongoing hot water issues, but water temperatures remained below recommended levels during multiple cycles. Food storage and handling practices were also deficient. Opened food items in the walk-in refrigerator, such as turkey breast slices, cheddar cheese, liquid eggs, and cornbread, were not properly dated or labeled. Food on the steam table was observed at temperatures below 135°F, and clean dishes were stored on surfaces with visible food particles. Scoops were stored inside dry goods bins instead of in designated holders, and a no-touch trash can was not available near the sink, leading staff to use a large trash can with a lid that was manually opened. These practices had the potential to increase the spread of foodborne illness among residents receiving oral diets.