Multiple Food Safety and Sanitation Deficiencies in Kitchen
Penalty
Summary
The facility failed to meet food safety and sanitary requirements in the kitchen, as evidenced by multiple observed deficiencies during surveyor visits. Dietary staff were seen not following proper hand hygiene protocols, such as failing to wash hands after handling potentially contaminated items and not wearing gloves during food preparation. Additionally, staff did not consistently use required hair restraints, including beard covers, while working in food preparation areas, as confirmed by both observation and staff interviews. Food storage practices were also found to be deficient. Several prepared food items in the refrigerator, such as bowls of salad, fruit, and cups of iced tea, were not labeled or dated as required by facility policy. In the walk-in freezer, containers of mustard, sour cream, and cheese were either undated or had expired use-by dates. These issues were acknowledged by dietary staff and management during interviews. Sanitation of kitchen equipment and storage areas was inadequate. Observations revealed chopping boards and a nonstick pan with visible residue, and an ice cream freezer with significant ice buildup, all of which were verified by dietary management. These failures had the potential to cause foodborne illnesses for the 53 residents who consumed food prepared in the kitchen, as nearly all residents received meals from this area.