Failure to Maintain Sanitary Kitchen Conditions and Prevent Cross Contamination
Penalty
Summary
Surveyors observed multiple unsanitary conditions in the facility's kitchen during two meal preparations. The stove was found with spilled pancake batter, grime, and food crumbs, while the deep fat fryer had baskets coated in grime and dark brown oil. The microwave contained food crumbs and spills, and the dry storage room floor was littered with trash, including plastic spoons, papers, sugar packets, and boxes. An open paper bag of french fries was found in a freezer, with fries spilling onto the bottom. Additional observations revealed dirt and debris on the kitchen floor in several areas, as well as crumbs and debris on the lower shelf with clean sheet pans. During meal preparation, the Dietary Manager (DM) was seen handling multiple objects, such as oven mitts, food thermometers, writing pads, refrigerator doors, and various utensils, with the same pair of gloves, without changing gloves or performing hand hygiene between tasks. The DM then used these gloved hands to handle serving scoops, which were subsequently used to portion food for residents. A similar pattern was observed when the DM prepared mashed potatoes, again touching various surfaces and utensils with the same gloves before using serving scoops to portion food. Additionally, a dietary aide served soup in a bowl that was stacked on a cart with other bowls and plates that had visible dried food residue and crumbs. Interviews with the DM revealed inconsistencies in the cleaning schedule and responsibilities. The DM initially stated that staff followed a daily cleaning schedule, but was only able to provide a blank schedule and later clarified that cleaning tasks were shared among staff. The DM also admitted that the fryer was not included on the cleaning schedule and that the stove top was not cleaned daily. Facility policies required hand washing before food preparation and after contact with unsanitary items, as well as maintaining clean and sanitary food service areas, but these standards were not consistently followed.