Widespread Kitchen and Dining Sanitation Failures
Penalty
Summary
The facility failed to maintain the kitchen in a clean and sanitary manner, affecting food procurement, storage, preparation, and service for most residents who received meals from the kitchen. Surveyors observed that a refrigerator across from the stove contained food debris, splatter, and dirt along the bottom, with black residue on the back wall. The walk-in refrigerator had dust on the fans and ceiling, an undated container of lemonade, a bag of expired arugula, four moldy cucumbers, and staff food items, despite the Dietary Manager (DM) stating staff food was not typically kept there. The kitchen floor was extremely sticky and slippery with dried black debris buildup, tape, and trash near the stove and tray line. A freezer panel was falling off, and there was a large accumulation of water on the floor around the dishwasher extending toward the ice machine. Walls behind the dishwasher and 3-part sink were extremely dirty with dust and dirt, and ceiling tiles were heavily soiled with brown and black spots, which the DM reported had not been wiped down in six months. Further observations during the lunch tray line revealed large amounts of black dust on a vent and where ceiling tiles met the wall, dust strands hanging from ceiling tiles, and heavy dust buildup on ceiling grids. The floor under a prep table had wet, matted dust, and a steel shelf holding clean food containers was itself dirty. Dust buildup was also noted behind the ice machine and on pipes, wires, and the ceiling, with splatter on multiple kitchen lights. Trash cans lacked lids, a window near the freezer and stove was dirty and cluttered with staff clothing, bags, and a water bottle, and the warming oven and tray carts had visible spills and food debris despite expectations for daily wiping. In a dining room, tables had visible debris and liquid stains and felt dirty to the touch, and although the Assistant DON acknowledged the condition and stated she would wipe them down, this was not done. Additional issues included a convection steamer door that did not close and two non-functioning light bulbs in the stove hood. The facility’s own policy required maintenance of kitchen sanitation through compliance with a written, comprehensive cleaning schedule.
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