Widespread Sanitation and Hygiene Failures in Kitchen Operations
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding food preparation and sanitation. The kitchen hand washing sink was heavily stained with black residue, and food spatter and particle residue were present on the hand soap and sanitizer dispensers. Dust and stains were also found on the paper towel dispenser and garbage bin. Walls above food prep areas had yellow stains and food spatter, and the deep freezer contained a large box of bagels with a red sticky substance, as well as red spatter on the freezer doors. The ice machine had dark stains and buildup on both the interior and exterior, and the food prep sink faucet was covered in thick white stains. A box of apples stored under the prep table contained multiple rotted apples. Staff were observed failing to follow proper hygiene and infection control practices. One cook touched his mouth and continued handling dishware and meal prep without performing hand hygiene. Another dietary aide wore a personal coat in the kitchen and handled a personal cup in the food prep area. Staff were also seen with hairnets that did not fully cover their hair, and one cook repeatedly touched his lips and placed his hand in his pockets without washing hands before returning to food preparation. The dietary manager and consultant confirmed the presence of visible dust, particles, and stains on various kitchen surfaces and acknowledged the need for improved cleaning practices. Additional observations included cracked and leaking food processor equipment, heavily stained walls and basins, food particles and grease on shelves and stoves, and dirty dish racks and plate warmer cabinets. Beverage pitchers and clean cups were found with thick food particles and stains. The dietary manager stated that hairnets should fully cover hair, outside clothing should not be worn in the kitchen, and all kitchen equipment and surfaces should be clean. Facility policies required thorough cleaning and sanitizing of all kitchen areas and equipment, proper food storage, and strict hand hygiene, but these were not consistently followed.