Failure to Maintain Sanitary Kitchen Conditions and Proper Food Storage
Penalty
Summary
Surveyors identified a failure to maintain sanitary dietary conditions and proper food storage and handling in the facility’s kitchen and dining service areas. During an initial tour, the dietary manager was observed in the kitchen without a hair net. The kitchen floor was sticky and dirty, with missing tiles near the dishwasher. A tall cart held 17 trays with dried chili, cinnamon rolls, and other foods left from the previous day, and the dishwasher sink contained standing water due to a backed-up garbage disposal. Bowls and plates were not stored inverted. The steam table had dried food on the top and dried dark brown food particles running down the front, with grease and food residue underneath. A nearby stainless-steel counter had dried food spilled down the side, and brown serving trays stored underneath were covered in dried white substance. The ovens on the stove were not working, and staff were using only the convection oven. The kitchen door was propped open. Food storage practices were also deficient. In the two-door refrigerator in the kitchen prep area, an opened, undated bag of sliced turkey was observed dripping juices onto the bottom shelves. In a single-door freezer, a box of chocolate chip cookie dough was opened and exposed to air. In a double refrigerator in the serving area, chocolate pudding, a bag of canned fruit, and small bowls of fruit were all unlabeled and undated. On a later recheck, the ice scoop was found resting on top of the ice machine rather than in a container, and there was no thermometer in the milk cooler. Dietary staff acknowledged that all foods should be dated and labeled, dishes should be inverted and not left overnight, and that the steam table and counters should be cleaned often and after each meal. Administrative staff reported being unaware that the kitchen was not clean, despite facility policies stating that foods must be received and stored in compliance with safe food handling practices and that the food service area must be maintained in a clean and sanitary manner.
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