Failure to Maintain Sanitation and Food Handling Standards in Kitchen and Kitchenettes
Penalty
Summary
The facility failed to ensure proper sanitation and food handling practices in the main kitchen and in all three resident care unit kitchenettes. Surveyors observed multiple instances where dietary staff did not maintain appropriate hand hygiene while preparing and serving meals. Staff were seen touching their faces, masks, and beard guards with gloved hands and then continuing to handle food and clean trays without changing gloves or washing hands as required by facility policy. Interviews with staff confirmed a lack of adherence to hand hygiene protocols, and staff acknowledged the importance of these practices to prevent food contamination. In the main kitchen, improper manual ware washing procedures were observed. Dietary aides did not follow the correct sequence for washing, rinsing, and sanitizing utensils, often rinsing sanitized utensils over the garbage disposal or wiping them with paper towels instead of air drying. Some staff were unaware of the required submersion time in sanitizer and had not received proper training on the three-compartment sink process. Additionally, countertops used for food preparation were cleaned with soapy water from the wash sink containing food debris, rather than with sanitizer solution, increasing the risk of cross-contamination. The kitchenettes on all three floors were found to be inadequately cleaned, with dried food splatter, liquid spills, debris, and improper storage of utensils and food items. Cleaning logs indicated missed or undocumented cleaning on several days. Observations included open ceiling tiles with exposed insulation, cracked ice chests, and food and beverage spills, all of which were acknowledged by the Food Service Director and Housekeeping Supervisor as risks for contamination and pest infestation. Housekeeping staff confirmed responsibility for cleaning but failed to consistently document or perform required cleaning tasks.