Widespread Kitchen Sanitation and Food Storage Deficiencies
Penalty
Summary
The facility failed to maintain kitchen equipment and food storage, preparation, and serving areas in a clean and sanitary condition, as required by professional standards and facility policy. Observations revealed multiple sanitation issues, including a black substance on the ice machine in contact with ice, lack of paper towels at the hand washing station, and staff using a sink designated for pots and pans to wash their hands. Numerous pieces of kitchen equipment, such as can openers, mixers, microwaves, ovens, deep fryers, and warming racks, were found with dried food debris, grease, or other contaminants. Food items were improperly stored, with undated containers, wet-nested pans, and open or unlabeled items in coolers and freezers. Trash cans in food preparation areas were uncovered, overflowing, and in contact with clean storage containers. Additionally, maintenance records showed the ice machine was only cleaned twice a year, and the deep fryer was cleaned about every six months. Interviews with dietary staff and the Registered Dietician confirmed the absence of a cleaning schedule and acknowledged that the kitchen was not maintained in a sanitary condition. The Maintenance Director verified the infrequent cleaning of the ice machine. These deficiencies had the potential to affect 80 of 81 residents, as the unsanitary conditions could compromise the safety and quality of food served to residents.