Deficient Food Storage, Preparation, and Sanitation Practices
Penalty
Summary
Surveyors identified multiple failures in the facility's food storage, preparation, and sanitation practices during their review of the kitchen and nutrition room. Observations revealed that personal items, such as cans of soda and a Styrofoam cup, were stored in the walk-in refrigerator and placed on the tray line, respectively. Several food items in the walk-in refrigerator and freezer were not labeled or dated, and some boxes of food were left open to air and stored less than 18 inches from the ceiling. The walk-in freezer had a significant accumulation of ice, and there was no internal thermometer present in the walk-in refrigerator. Additionally, one of the juice guns was found to have a thick, red/black sticky substance in and on the inner nozzle, and it was not stored properly. Staff were observed not following required hygiene protocols, such as wearing hairnets when entering the kitchen. The electric stove in the kitchen had two non-functioning burners, and the nutrition room had not maintained freezer temperature logs for several weeks. An expired jar of asparagus was found in the nutrition room, and the cabinet beneath the sink contained standing water, trash, personal items, and evidence of mold. The cabinet floor was also delaminated, indicating ongoing water damage. Interviews with staff revealed confusion and lack of clarity regarding responsibilities for temperature monitoring and maintenance in the nutrition room. Record reviews showed that cleaning checklists were marked as completed, but direct observations contradicted these records, particularly regarding the cleanliness of equipment such as the juice machine. Facility policies required all food to be labeled and dated, refrigerators and freezers to be maintained in good working condition, and staff to wear hair restraints. However, these policies were not consistently followed, as evidenced by the surveyors' findings and staff admissions during interviews.