Improper Food Handling and Equipment Sanitation
Penalty
Summary
Surveyors observed multiple failures in food handling practices within the facility's kitchen. Specifically, a box of Kosher salt was found unsealed, a container of soy sauce had drippings on it, and a container of Japanese curry powder was not properly sealed. Additionally, the can opener in use was chipped and rusted. These observations were confirmed during interviews with the Registered Dietitian (RD), who acknowledged that food containers should be properly sealed and free of drippings to prevent contamination, and that the can opener's condition was unacceptable due to the risk of contamination. Further review of the facility's policies and procedures with the Kitchen Supervisor (KS) revealed that the facility's guidelines require food items to be stored appropriately, covered, and labeled, and that all work areas and equipment must be kept clean and in good repair. The KS confirmed that the observed practices did not align with these policies, as food items were not properly sealed or stored, and equipment was not maintained in a sanitary condition.