Widespread Kitchen Sanitation Failures and Unsafe Food Contact Surfaces
Penalty
Summary
The facility failed to maintain sanitary conditions in the kitchen, as evidenced by multiple observations during a kitchen tour. The hood over the stove was found to have black, dirt residue, and the Dietary Aide confirmed this condition. Facility policy required the Maintenance Department to clean such equipment, but this was not done, resulting in unsanitary conditions above the food preparation area. Kitchen utensils and equipment were observed to be in poor condition, with several items cracked, chipped, melted, discolored, or otherwise damaged. These included blenders, serving spoons, spatulas, scoops, and cutting tools. The Dietary Aide verified that these items were in use and stored as clean, despite their compromised surfaces, which made them difficult or impossible to clean properly. Facility policies and USDA Food Code require utensils and food-contact surfaces to be smooth, cleanable, and in good repair, but these standards were not met. Additionally, many utensils and kitchenware items stored as clean were found to have visible food residue, watermarks, crusted debris, and fuzzy film. Cutting boards were heavily marred, discolored, and had deep grooves, making them unsanitary and difficult to clean. Heavy-duty blenders were stored while still wet, with water visible inside and on the lids, contrary to facility policy and food code requirements for air drying. All of these deficiencies were acknowledged by the Dietary Aide and the Director of Dining Services, and affected all residents consuming food prepared in the kitchen.