F0812

F

Widespread Dietary Sanitation and Equipment Failures in Food Service Operations

Eureka, California Survey Completed on 01-29-2026

Penalty

No penalty information released

Summary

The deficiency involves the facility’s failure to procure, store, prepare, and serve food under sanitary conditions and in accordance with professional standards for food service safety for a census of 87 residents. Surveyors observed multiple dietary staff in the kitchen without required hair restraints and with prohibited jewelry while handling and preparing food. Several dietary aides and cooks were seen without hair nets, and one cook with facial hair longer than one inch was not wearing a beard net. Another cook was observed wearing hoop earrings and a watch while preparing meals. The Dietary Supervisor and Infection Preventionist both confirmed that hair nets and beard nets were required in the kitchen and that watches and dangling earrings should not be worn due to contamination concerns. Facility policies and job descriptions reviewed by surveyors required staff to maintain a safe and sanitary work environment, cover hair and facial hair with effective restraints, and prohibit watches in food service areas.

The physical condition and cleanliness of the kitchen and related equipment were also found to be deficient. Surveyors observed a wall near the stovetop and oven with multiple areas of scratched and chipped paint in different colors, with paint chips present on the floor beneath these areas. The Dietary Supervisor acknowledged the chipped and scratched paint and stated the wall should be repainted because paint chips could fall and possibly get into food. In addition, a three-drawer storage bin used to store cooking utensils such as measuring cups, spoodles, spatulas, and scoops was found with gray to dark brown and black smears and scuffs on the exterior, sticky drawer handles, and crumb-like particles inside one of the drawers. The Dietary Supervisor confirmed the bin was dirty inside and out and appeared to contain food crumbs.

Further observations showed that the kitchen floor and dining room utility equipment were not maintained in a sanitary condition. The floor under and around a handwashing sink and adjacent food preparation tables contained black residue and grime, dark-colored particles of unknown substances, small objects such as a paper clip, dime, rubber band, and bread closure tab, and dried brown fluid on the wall behind one table. Paint chips were also seen on the floor near the stovetop and oven. The Dietary Supervisor confirmed these areas were dirty, described the floor as hard to clean, and stated the floors needed deep cleaning. A three-tiered utility cart in the dining room, used for beverage and food service, was observed with crumbs, dried orange-colored crusted particles, and large dust particles on all shelves while holding beverage pitchers. The cart remained uncleaned during meal service. The Dietary Supervisor and Director of Staff Development confirmed the carts were used for food and beverage service and should be cleaned after each use, but the Dietary Supervisor could not produce the cleaning log that was supposed to document daily cleaning tasks.

Surveyors also identified improper handling and condition of food-contact utensils and equipment. Approximately four scoops used for food preparation and tray line were found stored wet in the same three-drawer storage bin, and the Dietary Supervisor confirmed they should not have been stored wet because a wet environment could increase bacterial growth. A can opener stationed on a food preparation table had label remnants on the pointed blade tip and visible peeling metal, and the Dietary Supervisor stated it was dirty, needed cleaning, and that the blade needed to be changed because metal could come off into food. Multiple cutting boards of different colors were observed with black discoloration and deep blade grooves that could be felt by touch; the Dietary Supervisor confirmed these boards were hard to clean, could harbor bacteria, and should not be used. FDA Food Code sections reviewed by surveyors indicated that can openers that become uncleanable must be replaced, cutting surfaces that are scratched and scored may harbor pathogenic microorganisms, and equipment and utensils must be air-dried before storage to prevent microbial growth.

In addition, the facility failed to maintain its emergency dietary supplies in accordance with its own policies. During an observation with the Maintenance Director and Dietary Supervisor, the facility’s emergency water supply was found to be expired, with an expiration date that had already passed. Both the Maintenance Director and Dietary Supervisor confirmed the emergency water was expired and needed replacement. Review of the facility’s disaster planning and food storage policies showed that disaster food supplies were to be rotated at least every six months and that dry storage stock was to be rotated, but this had not been done for the emergency water. These combined observations and confirmations by facility staff demonstrated that the facility did not maintain food storage, preparation, equipment, and the kitchen environment in a sanitary and professionally compliant manner.