Unsanitary Kitchen Conditions and Improper Food Holding Temperatures
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen related to food storage, preparation, and sanitation. The freezer was found to be operating at temperatures above the recommended level, with built-up ice on the floor containing embedded pasta and a chunk of hair. The walk-in refrigerator emitted a strong mildew odor, had an unknown black substance along the walls, a pool of water accumulating around a lightbulb and dripping onto the floor, and dust buildup on the ceiling near the fan. Additional unsanitary conditions were noted, including a black substance behind the dishwashing sink, dirt buildup around the entrance door, black buildup behind and under the trash can, and dirt accumulation on floors and walls in corners and behind shelving. Staff interviews confirmed the lack of cleaning logs and acknowledged the unsanitary conditions. Further observations revealed that food tray temperatures at the end of one hall were below the required holding temperature, with chicken at 119°F, vegetables at 128°F, and stuffing at 137°F. When tasted, the food was warm but not hot, and staff confirmed that the food was not being held at or above the 135°F mark. All 49 residents in the facility received meals from this kitchen, indicating that the unsanitary conditions and improper food temperatures had the potential to affect the entire resident population.