Unsanitary Kitchen Conditions and Improper Food Labeling
Penalty
Summary
Surveyors observed multiple deficiencies in the facility's kitchen operations during a recertification survey. Five open jars of seasonings were found uncovered on a shelf, with seasoning particles scattered around. The food preparation sink had visible white oily stains, and the three-compartment sink showed white lime deposits on the faucets. Three handwashing sinks in the kitchen were dirty with brown stains. Additionally, dried and wet food stains were present on the kitchen walls, counters, and tables. These unsanitary conditions were confirmed by facility staff during the survey. Further inspection of the walk-in refrigerator revealed several food items, including bowls of lettuce, cheese, raw ham, desserts, and bread rolls, that were not labeled or dated. When questioned, the Assistant Food Service Director was unable to provide information on when these items were prepared or stored, acknowledging that all food items should have been labeled and dated. The dietary aide confirmed that the desserts were from a previous meal and that the staff responsible had not labeled them, making it unclear when the items were made or when the raw ham was moved from the freezer.