Multiple Food Safety and Sanitation Deficiencies in Dietary Services
Penalty
Summary
Surveyors observed multiple deficiencies in the facility's food service operations, including a buildup of grease and dust on sprinkler heads and ceiling tiles above food preparation and serving areas, grime accumulation on metal fixtures and walls under the dishwasher, and the presence of discarded dishes under the dishwasher. Two oven mittens used in the kitchen were found to be ripped, and items requiring refrigeration, such as lemon juice and beef base, were left unrefrigerated on counters and tables. Additionally, a handwashing sink was obstructed by a black speaker, impeding proper hand hygiene. During meal preparation, staff failed to wash fresh grapes before adding them to a fruit salad, and a dietary aide handled French Toast with bare hands instead of using tongs or gloves. Temperature checks revealed that hot foods, including pureed and regular French Toast, were held below the required 135°F at the steam table. Interviews with dietary staff indicated a lack of training regarding proper fruit washing and infrequent cleaning of the area under the dishwasher. These deficiencies potentially affected all 143 residents who received food from the kitchen.