Failure to Maintain Sanitary Food Service and Incomplete Temperature Documentation
Penalty
Summary
The facility failed to maintain sanitary conditions in food storage, preparation, and service areas, as well as to consistently document required food and dish machine temperatures. During a kitchen tour, surveyors observed multiple instances of unclean equipment and surfaces, including dried food particles and debris on refrigerator shelves, handles, and inside a freezer, as well as dirty appliances such as a blender, microwave, and toaster. Staff interviews revealed a lack of clarity regarding cleaning responsibilities and procedures, with one dietary staff member admitting to not cleaning the kitchen or knowing when it was last cleaned. Additionally, the same staff member stated he had not taken or documented food temperatures for breakfast and was unaware of the location of previous temperature logs. Review of facility records showed significant gaps in documentation of dish machine temperatures and thermal sanitizing logs for March, April, and May, with numerous days lacking any recorded temperatures. The facility's policies required that food temperatures be taken and recorded before each meal service and that all food contact surfaces be properly cleaned and sanitized. However, staff were unable to produce temperature logs for several months, and there was no evidence that required monitoring and cleaning procedures were consistently followed. These failures placed residents at risk for foodborne illnesses.