Widespread Food Safety and Sanitation Deficiencies in Dietary Services
Penalty
Summary
The facility failed to maintain professional standards of food service safety, as evidenced by multiple observations of improper food handling, storage, and sanitation practices. Dietary staff were observed not wearing required hair restraints during food service, and there was a lack of knowledge and documentation regarding the proper cooling and temperature monitoring of leftover foods. Open food items in various storage areas were frequently found without proper labeling, dating, or secure sealing, and some items were stored past their use-by or discard dates. Additionally, food was found stored open and exposed in the freezer, and some items requiring refrigeration were left unrefrigerated after opening. Sanitation and cleanliness issues were prevalent throughout the kitchen and nourishment rooms. Water leaks were observed in dry storage and pantry areas, with makeshift coverings such as blankets used to contain puddles. The walk-in cooler had structural deficiencies, including gaps at the floor juncture and a loose door latch, allowing for potential pest entry and cold air escape. Accumulations of dirt, debris, and food residue were noted on storage racks and floors, and clean pots and pans were found with encrusted grease. Air conditioning units above food preparation areas were heavily soiled, and the dish machine's pressure gauge was not being monitored as required, with staff unaware of proper temperature verification methods. Hand hygiene practices were inadequate, with staff observed failing to wash hands after changing tasks, touching their face masks, or using their phones, and one staff member was seen wearing artificial nails without gloves while handling food. Handwashing sinks were either out of order or blocked by carts, limiting accessibility. Refrigerator temperature logs showed repeated instances of temperatures above the safe threshold, with unclear responsibility among staff for monitoring and addressing these issues. There was also a lack of documentation when food was discarded due to unsafe temperatures. These deficiencies collectively created an environment with a potential for foodborne illness among residents consuming food from the kitchen.