Deficient Food Safety and Sanitation Practices in Kitchen
Penalty
Summary
The facility failed to maintain food service operations in accordance with professional standards for food safety. Observations revealed that dietary staff did not consistently wear required hair nets or beard restraints while in the kitchen. The kitchen environment was found to be unsanitary, with greasy and dirty floors, food crumbs, dead roaches, and baked-on grease on cooking stoves. Additionally, prepared and leftover food items in both the kitchen freezer and walk-in freezer were not labeled or dated, and staff were unable to identify who left the items. Dented cans were stored together with undented cans in the dry goods storage area, and a large trash container in the dishwashing area was uncovered and emitting a strong odor, with food crumbs and dead roaches present nearby. The garbage disposal was not functioning, leading to the use of the trash can for leftover food waste. Interviews with dietary staff indicated a lack of knowledge regarding the origin of unlabeled food items and the absence of proper food storage practices. The acting administrator acknowledged that the kitchen was problematic and that all kitchen staff were new, with the dietary manager on extended leave. The registered dietitian reported limited on-site hours and noted that the facility's food preparation and service policy did not address food labeling, kitchen cleanliness, or food storage. These deficiencies were identified through direct observation, staff interviews, and review of facility policies.