Deficient Food Service Sanitation, Storage, and Staff Hygiene
Penalty
Summary
Surveyors observed multiple deficiencies in the facility's food service operations, including failure to maintain cleanliness of kitchen equipment such as the double door oven, stove drip pan, steam table backsplash, and the rack under the steam table. These items were found with burnt food, oil stains, dust, dirt, and water stains. Bowls stored on the rack were also dirty. The Certified Dietary Manager (CDM) acknowledged that cleaning schedules were not adequately followed and that some equipment and utensils were not cleaned as required. Food storage practices were also deficient. In the walk-in freezer, raw chicken was stored in an open cardboard box alongside an opened bag of garlic bread, with neither item labeled. In the walk-in refrigerator, containers of food, sliced deli meats, and cheeses were found unlabelled and undated. Staff food was improperly stored in the same refrigerator as facility food. Additionally, nourishment refrigerators throughout the facility contained unlabeled and expired food items, standing water, and were not kept clean. There was confusion among staff regarding responsibility for cleaning and discarding expired food, with both dietary and nursing staff failing to ensure proper labeling, dating, and removal of expired items. Further deficiencies included dietary staff not wearing required hair restraints or facial hair coverings while handling food and dishes. During tray line observation, chipped and dirty plates were found in use, and cold food items such as tuna salad were not maintained at safe temperatures, exceeding the required 40 degrees Fahrenheit. These failures in food handling, storage, and sanitation practices were confirmed through staff interviews and direct observation.