Multiple Food Safety and Sanitation Deficiencies in Kitchen Operations
Penalty
Summary
The facility failed to store, prepare, and serve food in accordance with safety standards, as evidenced by multiple observations during a kitchen tour and staff interviews. Surveyors found three moldy tomatoes and a discolored, flattened, and mushy apple in the walk-in refrigerator, which were verified by the Certified Dietary Manager (CDM) and Registered Dietitian (RD) as being unfit for consumption and posing a risk for foodborne illness. Additionally, frozen fish fillets, beef patties, meatballs, and veggie patties were left uncovered in the reach-in meat freezer, exposing them to the environment and potentially affecting their quality and safety, as confirmed by the District Dietary Manager (DDM) and RD. Further deficiencies were observed in the condition of kitchen equipment and adherence to food safety protocols. Three bowls were found to be worn, chipped, and without glaze, and a green cutting board was visibly worn with deep gouges, making them difficult to clean and sanitize. Both CDM and DDM acknowledged that such equipment should have been discarded due to the risk of bacterial growth. Review of facility policy and the FDA Food Code supported the need for clean, sanitary, and properly maintained food service equipment to prevent contamination. The facility also failed to properly document food cooling processes and maintain plumbing standards. The cool down log for egg salad did not indicate when the food reached the required safe temperature, which staff recognized as necessary to ensure food safety and prevent bacterial growth. Additionally, the two-compartment sink used for rinsing and manual dishwashing did not have an air gap, a required feature to prevent backflow of contaminated water, as verified by the DDM and CDM. These combined failures had the potential to lead to cross-contamination and foodborne illness for the 85 residents receiving facility-prepared meals.