Deficiencies in Food Service Sanitation and Cross-Contamination Prevention
Penalty
Summary
Surveyors observed multiple deficiencies in the facility's food service operations. Dietary staff were seen handling soiled dishware and then immediately handling clean glassware without removing soiled gloves or washing hands, indicating a lack of training on cross-contamination prevention. The staff member involved had only been employed for three days and had not yet received proper training due to the Dietary Manager's focus on timely meal delivery. Additionally, personal items such as travel mugs were found stored in food preparation areas, and staff were observed placing and using these items inappropriately within the kitchen environment. Further observations revealed significant cleanliness issues with food service equipment, including thick grease buildup on the stove and inside ovens, as well as dried stains inside the plate warmer where clean plates were stored. During meal service, wet and dirty plates with dried food particles were found stacked on the trayline. The Dietary Manager stated that deep cleaning was scheduled weekly, but the last cleaning of the ovens had occurred nearly two weeks prior. Audits of kitchen sanitation and safety were reportedly conducted weekly by the Registered Dietitian.