Multiple Food Safety and Sanitation Deficiencies in Dietary Services
Penalty
Summary
Surveyor observations and staff interviews revealed multiple deficiencies in the facility's food storage, preparation, and sanitation practices. The main kitchen was found to have significant accumulations of grease and grime on equipment such as the stove hood and tilt skillet, as well as debris and food crumbs on worktable shelves. The bottom shelf of a worktable storing the meat slicer was rusted. Additionally, a trash container was left uncovered at the entrance to the dish room while not in use. Improper cooling procedures were observed, including cooked chicken breasts left on a worktable at 98.1°F and chicken salad stored in the refrigerator at 68.7°F, with no cooling log in place. A carton of milk was served at 45.5°F, above the required cold holding temperature, and Magic Cup nutritional supplements, which require frozen storage, were found stored in the refrigerator instead of the freezer. Further deficiencies included a malfunctioning dish machine with a non-functioning Printed Circuit Board, resulting in the inability to verify proper wash temperatures. Infection control lapses were also observed, as a dietary aide donned gloves without washing hands, handled soiled equipment, and then proceeded to unload clean dishes without removing gloves or washing hands. The Food Service Director acknowledged the need for cleaning, proper trash receptacle use, correct food storage temperatures, and appropriate hand hygiene practices.