Failure to Maintain Food Service Safety and Sanitation Standards
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding food storage, preparation, and sanitation practices. Staff were not wearing required beard nets, and several large baking sheets and steam table pans were found with carbon build-up, moisture, water, and food particles inside. The three-compartment sink was filled with dirty pots and pans, and the steam table had food splatter on the glass. Dried blood was found on the floor near a handwashing sink, which lacked soap and paper towels, and the hand sanitizer at the kitchen entrance was empty or broken. Trash and debris were present in multiple areas, and an open package of meat in the refrigerator was unlabeled and not sealed. The refrigerator door was left open with frost buildup, and expired food was found on the counter. Temperature logs for refrigerators and freezers had not been maintained since a specified date, and there was no evidence of dishwasher sanitization testing or cleaning logs for October. The ice machine seal was dirty and not listed on the cleaning log. Interviews revealed that staff had not been in-serviced on kitchen sanitation, serving sizes, or food temperatures, and the dietary manager was absent and had recently quit. Some staff were unsure if all dietary staff had food handler certifications, and one dishwasher reported not being trained on dishwashing or sanitization procedures. The administrator and ADON were unaware of the kitchen's condition, and there was no documentation of staff training on kitchen sanitation. These findings indicate a failure to comply with professional standards for food service safety, potentially placing residents at risk.