Failure to Maintain Cleanliness in Kitchen and Food Service Areas
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen sanitation practices during two separate kitchen tours. The stove burners, walls, and front of the stove had heavy grease build-up, with large amounts of burnt food, dried liquids, and splatters present. The plate warmers, steam table, fryer, and meal carts all contained dried food particles, spills, and grease both inside and outside. The floor under kitchen equipment was sticky and covered with old food debris. Additionally, the microwave was found with large amounts of dried food and liquid residue. Three ceiling vents located over food preparation and service areas had significant accumulations of black dust and debris, which was observed blowing over food prep surfaces and clean dishware storage racks. Interviews with the Dietary Manager, Maintenance Assistant, and Regional Director of Dietary Services revealed that staff were required to clean kitchen equipment after each meal and perform weekly deep cleaning according to a checklist. However, the Dietary Manager acknowledged that the cleaning had not been performed as required, and the Maintenance Assistant was unaware of the cleaning process for the kitchen vents. The Regional Director of Dietary Services confirmed that both dietary and maintenance staff were responsible for cleaning the vents, but could not confirm when this had last occurred. The deficiencies in cleaning and maintenance of food preparation areas and equipment had the potential to affect the safety of food served to residents.