Deficient Kitchen Sanitation and Equipment Maintenance
Penalty
Summary
Surveyors identified multiple deficiencies in the facility's kitchen related to food safety and sanitation. During an initial kitchen tour, numerous kitchen utensils, including scoops, spatulas, serving spoons, and measuring spoons, were found to be dirty with dry crusted residue, watermarks, and fuzzy films. These utensils were not clean to sight and touch, and the Dietary Services Supervisor (DSS) acknowledged that they needed to be rewashed and air dried to prevent cross contamination and bacteria growth. Additionally, several utensils were observed to be in poor condition, such as being discolored, peeling, burnt, deformed, or worn out, which compromised their ability to be properly cleaned and maintained as required by facility policy and the USDA Food Code. Further observations revealed that some heavy-duty blenders, clear plastic pitchers, and a measuring pitcher used for beverages were stored while still wet and stacked on top of each other, rather than being air dried as required. The DSS confirmed that all kitchen utensils and equipment should have been air dried to prevent bacteria growth. The kitchen hood over the stove was also found to have black dirt and greasy residue, despite a cleaning schedule and recent service by an outside company. The DSS acknowledged that the hood should not have greasy residue due to fire hazard and contamination risks. A review of facility policies and procedures, as well as relevant USDA Food Code sections, confirmed that the observed practices did not meet required standards for cleanliness, maintenance, and storage of kitchen equipment and utensils. The deficiencies were noted to have the potential for cross contamination and foodborne illnesses for the residents consuming food prepared in the facility's kitchen. At the time of the survey, 69 of 72 residents were consuming food prepared in the kitchen.