Failure to Maintain Sanitary Food Preparation and Service Conditions
Penalty
Summary
The facility failed to ensure that food was prepared, stored, and served under sanitary conditions for 144 residents receiving meals from the kitchen. Observations revealed that dietary staff did not consistently perform hand hygiene between tasks, such as donning gloves after handling food prep items and moving between handling soiled and clean dishes. Staff were also seen using unsanitary practices, such as drying clean bowls with a towel that was stored on top of a box of gloves and then returning the towel to the same location, as well as placing clean dish racks on visibly dirty roller bases. Dish racks and containers used for clean dishes and napkins were found to be heavily stained with removable film and visible particles, and mugs and cups stored in these racks also contained visible debris. Additional unsanitary conditions were observed in the kitchen and dining areas. Staff were seen working with hair not fully covered by hairnets, and personal items such as car keys and an eyeglass case were stored on the food prep table near food items. The freezer contained a sticky spilled substance on boxes of frozen pizzas, and containers used for food thickener were stained with a sticky yellow residue. Beverage dispensers and carts used in dining rooms had visible stains, sticky substances, and buildup, while mugs stored underneath these carts were wet and stored in racks with thick film stains. A small refrigerator used for resident food items contained visible food particles, sticky substances, and dark buildup on the door rim. Interviews with the Dietary Manager confirmed that these practices and conditions were not in accordance with the facility's own Food Safety and Sanitation policies, which require proper handwashing, clean storage bins, sanitary handling of food and utensils, and regular cleaning of kitchen equipment and surfaces. The Dietary Manager acknowledged that staff should not use towels to dry dishes, should not store towels on glove boxes, and should ensure all items used for food service are clean and free of debris. The facility's policies also require that personal items be stored away from food preparation areas and that staff maintain proper personal hygiene, including fully covering hair while working in the kitchen.