Widespread Food Safety and Sanitation Deficiencies in Dietary Services
Penalty
Summary
Staff failed to store, prepare, 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 of food in both the kitchen and satellite snack rooms, as well as unsealed bags of dry goods exposed to air. Food items were found uncovered, and refrigerators and storage areas contained scattered debris and expired or unidentifiable food items. The Dietary Manager confirmed that staff did not consistently clean or discard expired items and that expectations for labeling, dating, and sealing food were not met. Hand and glove hygiene practices were not followed by dietary staff. Staff were observed preparing food without washing hands between tasks, touching unsanitary surfaces such as their face and hair restraints, and then handling food or clean dishes without proper handwashing. Gloves were used incorrectly, with staff donning gloves without prior handwashing and using the same gloves for multiple tasks. The handwashing sink in the kitchen was missing faucet handles, making it difficult to use properly, and staff were seen turning off the faucet with clean hands, further compromising hygiene. Personal beverages were consumed in food preparation areas, and hair restraints did not fully contain staff hair, as evidenced by a resident finding a hair in their soup. The physical environment of the kitchen and food storage areas was not maintained in a sanitary condition. There was a buildup of grease and debris on cooking equipment, range hood baffle filters, and various surfaces throughout the kitchen. Walls, floors, and ceilings were dirty, damaged, or in disrepair, with missing tiles, flaking paint, and accumulation of dust and debris. The range hood filters had not been regularly cleaned, and the ice machine drain lacked an air gap, creating a risk of backflow. Maintenance and dietary staff were unaware of some of these requirements, and cleaning responsibilities were not clearly defined or consistently executed.