Unsanitary Food Storage and Poor Kitchen Hygiene Practices
Penalty
Summary
Staff failed to maintain safe and sanitary dietary services in both a unit nourishment room and the main kitchen. In the Sudbrook unit nourishment room, surveyors observed an opened container of Amish Style Potato Salad and an opened container of honey uncured ham, both dated 01/26/26, still present weeks later. Vanilla ice cream was spilled in the freezer, there were multiple spills in the refrigerator, and two small containers of applesauce were unlabeled and undated. Review of the refrigerator temperature logs for Sudbrook showed multiple days in December 2025 and February 2026 when temperatures were not recorded. An LPN unit manager stated that environmental services (EVS) was responsible for cleaning the refrigerator but that all staff should monitor its contents, and indicated the temperature log was kept in a binder on the crash cart. The EVS director reported that EVS checked the refrigerator weekly, discarded outdated or undated items, and checked temperatures once a week for reporting to the administrator. In the main kitchen, surveyors observed multiple sanitation and food storage issues. There was a plastic container with water under a sink drain, broken floor tiles, a dusty exhaust fan, and a dusty, leaning window air conditioning unit. Bread crates with loaves of bread were stacked directly on the floor, and the dishwashing area had standing water on the floor. Inside the refrigerator, several containers of applesauce, fruit, Jell-O, egg salad, potato salad, chicken salad, and opened juice containers were undated, and boxes of food were stored on the floor. In the freezer, boxes were stored on the floor and fans had condensation and ice buildup on the ceiling. In the dry storage area, a bag of sugar and bags of portion cups were stored on the floor, there were lids and debris on the floor, and boxes were piled on air conditioning tubing. Dietary staff were observed preparing meals and portion cups without required hair and beard restraints. The dietary manager acknowledged responsibility for kitchen cleanliness and staff use of hair and beard nets, stated awareness of cleanliness issues and staff noncompliance with restraints, but reported he had not addressed these issues.
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