Widespread Food Service Sanitation and Storage Failures
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety, as evidenced by multiple sanitation and storage deficiencies observed in the kitchen and nutrition rooms. During inspections, surveyors found the ice machine chute and juice gun nozzle contaminated with removable substances, including what staff identified as possible mold. The steam table wells contained a thick, yellowish substance, and the underside of a shelf above the range was covered in a gritty, brownish-red residue. Food storage practices were also deficient, with open containers of spices, improperly sealed bags of cereal and seasoning, and unlabeled or undated food items in both refrigerators and freezers. Personal items, such as a cup from a fast-food establishment and a purse, were found in food storage areas, contrary to facility policy. Staff interviews revealed a lack of understanding and adherence to cleaning schedules, temperature logs, and sanitation procedures. The dietary aide and dietary supervisor were unaware of the proper cleaning frequency for equipment and did not consistently monitor or document sanitation levels, such as the chemical concentration in the dishwasher. Logs for cleaning, temperature, and chemical levels were incomplete or missing for several months, and staff admitted to not following established protocols for labeling, dating, and sealing food items. The maintenance staff and regional dietician also indicated gaps in accountability and follow-up regarding cleaning and sanitation responsibilities. Facility policy required all food to be sealed, labeled, and dated, and for equipment to be cleaned and sanitized according to manufacturer instructions. However, record reviews showed that these policies were not consistently followed. Cleaning checklists were marked as completed despite evidence to the contrary, and temperature and chemical logs were often missing or incomplete. The lack of adherence to these standards and procedures resulted in unsanitary conditions and improper food storage, as directly observed and documented by surveyors.