F0812

E

Food Service Sanitation and Hair Restraint Deficiencies in Kitchen

San Angelo, Texas Survey Completed on 03-05-2026

Penalty

No penalty information released

Summary

Surveyors identified a deficiency in the facility’s food service operations related to improper food storage, preparation, distribution, and service practices that did not meet professional standards. During an initial kitchen tour, they observed that bottom shelves throughout the kitchen, including those holding dishes, pots, and pans, were soiled with food crumbs and dust. The stove and oven were soiled with grease, food crumbs, and dried food, and the vent hood was covered with a layer of dust. In the pantry, the bottom shelf of the freezer was soiled with food crumbs and frozen foods, and a shelf with plastic covering was noted to have a layer of dust and food crumbs. These observations were reviewed with the Dietary Manager, who acknowledged the presence of food crumbs, dirt, and dust on these surfaces.

In a follow-up observation during food preparation, the Dietary Manager’s hair net covered only the bun or top part of her hair, and another dietary staff member had hair coming out of the back of her hair net. In an interview, the Dietary Manager stated that hair nets should cover all hair, explained that her hair net sometimes rolled up without her noticing, and admitted she had not noticed the other staff member’s hair hanging out of the hair net. The Administrator later stated that his expectation was for staff to wear hair nets correctly and for the kitchen, including the stove, oven, freezer, appliances, and vent hood, to be cleaned routinely. Review of the facility’s Infection Control policy showed that clean hair was required to be covered with an effective hair restraint and that all kitchenware and food contact items used in preparation or serving of food were to be cleaned and sanitized before use and cleaned after each meal preparation.