Widespread Food Storage and Sanitation Failures in Dietary Services
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety. Observations revealed multiple instances of improper food storage, including unlabeled and undated containers, food stored directly on the floor, and open food items exposed to air. Dented cans were not separated for return, and leftover food was not discarded by the use-by date. The kitchen environment was found to be unsanitary, with dirty floors, walls, trashcans, and a bathroom that was not clean or sanitized. Dirty dishes were left overnight in sinks and on trolleys due to staff clocking out before cleaning could be completed. Further observations showed that food contact surfaces and equipment, such as prep tables and blenders, were not properly cleaned and sanitized between uses. Staff were seen using improper hand hygiene and glove use, such as touching ready-to-eat food after handling trays, utensils, and door handles without changing gloves or washing hands. Temperature logs for refrigerators and freezers were not maintained daily as required, and food items in cold storage were found to be unlabeled, undated, or past their use-by dates. The pantry and storage areas contained open, undated food items and visible dirt and debris on the floors. Interviews with dietary staff indicated inconsistent training and understanding of food labeling, dating, and cleaning responsibilities. Staff reported that cleaning schedules were not consistently followed or documented, and that hours had been cut, making it difficult to keep up with cleaning tasks. Review of facility policies and training materials confirmed that staff were instructed to label and date food, maintain cleanliness, and avoid bare hand contact with food, but these practices were not consistently implemented. No specific residents were identified as being directly affected in the report.