Failure to Maintain Food Safety Standards in Kitchen Operations
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards, as evidenced by multiple observations and interviews. In the walk-in cooler and freezer, numerous food items were found without proper labeling or dating, including foam bowls with unknown contents, plastic containers with unidentified meats, and bags of various unmarked food items. The dietary manager acknowledged that the staff responsible for labeling and dating had been absent, and the replacement staff did not follow proper procedures. The lack of labeling and dating was confirmed by both observation and staff interviews, with the dietary manager stating that undated food could be served past its safe period and that all food should be labeled and dated according to policy. Additionally, the facility did not ensure that all staff entering the kitchen wore appropriate hair restraints. The Activity Director Assistant was observed entering the kitchen without a hairnet while food was being prepared and admitted to doing so daily, unaware of the requirement. Two male dietary aides were also observed assisting with meal service without facial hair coverings, despite having mustaches and chin hair. Both aides stated they did not wear facial hair coverings, with one citing discomfort and the other only wearing a mask when ill. The dietary manager confirmed that all staff, including non-dietary personnel, were expected to wear hairnets and beard guards in the kitchen, and that this had been communicated previously. The facility also failed to maintain cleanliness of kitchen equipment and surfaces. Observations revealed a significant greasy buildup on the oven doors, knobs, backsplash, and the shelf above the stove, with drops of grease hanging over areas where food was being prepared. The cleaning schedule, which required daily and weekly cleaning of kitchen equipment, was posted but showed no documentation of completed cleaning tasks for the observed period. The dietary manager confirmed that all equipment should be cleaned daily and that the lack of cleaning could result in contamination. These failures were corroborated by facility policies and training records, which outlined the requirements for food labeling, staff hygiene, and sanitation practices.