Deficient Food Storage, Preparation, and Sanitation Practices
Penalty
Summary
The facility failed to maintain food storage, preparation, and sanitation practices in accordance with professional standards, as observed during multiple kitchen inspections. Surveyors found the ice machine chute had a removable black-brown substance, identified as possible mold and dirt, embedded in scratches along the edge where ice was dispensed. The meat slicer was not properly covered, with dust and debris present on both the cover and the exposed slicer. Employees were observed entering the kitchen without hairnets, and hairnets were not readily available at the kitchen entrances, only being found inside the kitchen on top of the ice machine. The underside of the shelf above the steam table, where food was held, had a removable gritty, brownish substance in clumps. Additionally, black plastic tongs were found to be melted and had deep crevices containing a flakey, brownish substance. An 18-quart container of rice in dry storage had a scoop inside it, and the scoop used was an ordinary cup rather than a proper utensil. The juice gun nozzle was found to have a thick red substance stuck inside, and leftover items in the refrigerators were not labeled with use-by dates. Interviews with dietary staff and the registered dietitian revealed a lack of clarity regarding cleaning responsibilities and procedures. The dietary supervisor acknowledged that the black-brown substance in the ice machine resembled mold and dirt, and that the meat slicer should have been properly covered to prevent contamination. She also admitted to not monitoring the cleaning schedule beyond checking if tasks were marked as completed. The registered dietitian confirmed that all food-related items should be labeled and dated, including use-by dates, and that improper cleaning and labeling could result in foodborne illness. The dietary aide stated that the juice gun was supposed to be cleaned every two days, but was unsure of the last cleaning date and admitted the inner nozzle was not clean. Review of facility records showed significant gaps in the completion and documentation of daily, weekly, and monthly cleaning tasks. Many tasks, such as cleaning the juice machine, wearing hair restraints, and cleaning and sanitizing the slicer, were frequently not marked as done. Several weeks of cleaning checklists were missing entirely. In-service records indicated that staff had received training on cleaning, sanitation, and food storage, but these practices were not consistently followed. Facility policies required daily cleaning of the juice machine and proper storage of scoops, but these procedures were not adhered to, as evidenced by the observations and staff interviews.