Deficiencies in Food Service Sanitation and Equipment Maintenance
Penalty
Summary
Surveyors identified multiple deficiencies in the facility's food service operations. Observations revealed that handwashing stations in both the primary kitchen dish room and the café/gift shop were not properly maintained; one station had no water flow, while another lacked soap and disposable hand towels. Staff, including the Registered Dietician (RD), Dietary Manager (DM), and a Certified Nursing Assistant (CNA), confirmed these issues and acknowledged the importance of functional handwashing stations for food safety. Facility policies and the FDA Food Code require handwashing sinks to be stocked and operational, but these standards were not met at the time of the survey. Additional deficiencies were found in food storage and equipment maintenance. A scoop was observed stored inside a rice cereal bin with its handle in contact with the food, contrary to facility policy requiring scoops to be stored to prevent contamination. The primary kitchen's griddle grease trap was covered in charred grease, and staff were unclear on cleaning frequency, with no cleaning log maintained. Furthermore, the café/gift shop refrigerator lacked a temperature log, and staff confirmed that temperature monitoring had not begun despite serving residents from this area. Facility policies require regular temperature documentation to ensure food safety, but these procedures were not followed.