Widespread Food Safety and Sanitation Deficiencies in Kitchen and Dining Areas
Penalty
Summary
Surveyors identified multiple failures in food safety and sanitation practices within the facility's kitchen and dining areas. Observations revealed that the kitchen environment was not maintained in a sanitary condition, with soiled equipment such as a tea dispenser with sticky residue, undated tea bags, and dust-covered filters. The cabinetry, made of wooden particle board, showed signs of water damage, warping, and possible mold, particularly under sinks and near the water heater. The dishwashing area had peeling paint, exposed and damaged drywall, and a makeshift sink basin using an old food bucket. The dishwasher itself had lint in the spray nozzles and a buildup of soap scum and food particles. Food preparation and storage areas were also unsanitary, with drawers containing food crumbs and dust, and perishable foods like butter being stored at room temperature against manufacturer instructions. Expired and improperly stored foods were found in both the walk-in cooler and dry storage areas. Several bags of spinach were wilted and leaking fluids, having been delivered over three weeks prior and not discarded. A bucket of white dipping icing was found with unclear labeling and an expired use-by date. Staff interviews confirmed a lack of awareness regarding proper food storage, with dietary aides admitting to storing butter at room temperature for spreadability, despite clear labeling that it should be refrigerated. The dietary manager, new to her position, acknowledged awareness of the deteriorating kitchen infrastructure but had not yet addressed these issues. Food handling practices among staff did not meet professional standards. Dietary aides and cooks were observed repeatedly failing to perform hand hygiene before donning gloves, after changing gloves, or between tasks. One dietary aide was seen touching multiple surfaces and ready-to-eat foods with the same pair of gloves, even after wiping her face. A paid feeding assistant assisted multiple residents with eating and personal care without performing hand hygiene between residents or after direct contact. These actions were inconsistent with the facility's own policies on glove use, hand hygiene, and food handling, which require handwashing before glove use, changing gloves between tasks, and preventing bare hand contact with ready-to-eat foods.