Widespread Food Safety and Sanitation Deficiencies in Dietary Services
Penalty
Summary
Facility staff failed to adhere to professional standards for food service safety in multiple areas, as observed during kitchen inspections and interviews. Staff did not consistently perform proper handwashing or use hairnets and beard restraints while preparing and serving food. Handwashing stations were found without paper towels, and staff were seen changing gloves or touching their faces without washing hands before resuming food preparation. Additionally, staff were observed handling soiled gloves and then using the same hand to handle clean utensils, and some staff worked in the kitchen without appropriate hair coverings. Food storage and monitoring practices were also deficient. Several refrigerators and freezers lacked temperature logs for multiple days, and some units did not have thermometers. Food items, including frozen desserts and leftovers, were found without receipt or use-by dates, and expired food was present in storage. Food containers were sometimes unsealed or improperly labeled, and some food items were stored directly on the ground. The kitchen and food preparation areas were not maintained in a clean condition, with spills and food debris left unaddressed for extended periods, and sanitation buckets for cleaning surfaces were not consistently available or used. Food presentation did not meet facility policy or resident expectations. Meals were served with bowls of food placed directly on plates, causing the bowls to touch other food items, which residents found unappetizing and unsanitary. Residents expressed dissatisfaction with the appearance and arrangement of their meals. Additionally, logs for dishwasher sanitization were incomplete, and staff responsible for these tasks cited workload and staffing shortages as reasons for missed documentation. These failures had the potential to affect all residents in the facility.