Deficient Food Storage, Preparation, and Sanitation Practices
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards, and did not maintain food service equipment in a sanitary manner. During the survey, multiple staff members were observed handling food without proper hair coverings or gloves, and hair nets were not readily available at the kitchen entrance. Several food items in various refrigerators and storage areas were found to be undated, expired, or improperly covered, including tuna salad, cherries, celery, lemons, pudding, crab cake mix, grilled chicken, lettuce, and potatoes. Additionally, dry storage racks contained baking trays with visible black and brown substances, and frying pans with rust-like material. The walk-in freezer had broken ice and frost accumulation at the entrance, and temperature logs showed readings below the standard range. Food storage bins and sauce containers were undated, and large cans of food lacked expiration dates. Review of temperature and sanitizer logs revealed incomplete documentation for multiple days across several months. The Director of Culinary Services confirmed that food should be dated and is only good for three days, acknowledged the issues with the trays and pans, and verified that staff should be wearing hair nets and gloves when handling food. The DON was also made aware of the findings. No specific residents were identified as being directly affected in the report, but the deficiencies had the potential to impact all residents.