Deficient Sanitary Practices in Food Storage, Preparation, and Service
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen and food storage areas regarding sanitary food storage, preparation, and service. The dishwashing area had a large hole in the wall, a rusty can supporting a pipe, and a pool of discolored liquid beneath a leaking handwashing sink. Food debris and cracker wrappers were present on the floor. Staff interviews confirmed awareness of these issues, including reports of cockroaches and ongoing pest control measures. The dishwashing temperature log had missing entries, and recorded temperatures were below the required level for proper sanitation. Staff operating the dishwasher indicated that the machine was a low-temperature chemical model and described running it empty to reach the correct temperature, but logs showed temperatures as low as 116-127 degrees Fahrenheit. The freezer had significant ice buildup due to missing door seals, which staff acknowledged were pending replacement. Hand hygiene practices were not followed, as staff were observed changing gloves without performing hand hygiene between tasks. The nourishment refrigerator contained opened and undated beverage items, and the dry storage area had multiple opened and unlabeled food items, including cereals and pasta. Staff interviews confirmed awareness of the need for deep cleaning and equipment replacement, but these actions had not yet been completed at the time of the survey. No specific residents were identified as being directly affected in the report.