Failure to Oversee Kitchen Sanitation, Monitoring, and Equipment in Dietary Services
Summary
The facility failed to administer and oversee kitchen practices to ensure safe food service for 74 residents who consumed meals prepared there. Policy review showed written procedures for proper ice scoop storage, dishware/utensil storage, and three-compartment sink QAC (quaternary ammonium compound) testing, but surveyors found these were not being followed. During a kitchen tour, a black fan in active use had visible dust on its grill while a cook stood with her back to the fan slicing lemon pie on a prep table and placing slices into bowls for residents. Nearby, clear plastic cups were stored on an open shelf without being inverted or covered, contrary to the facility’s dishware storage policy. Further observations revealed an uncovered white plastic bucket containing three uncovered scoops and a large puddle of water on the floor beneath the ice machine, despite the facility’s policy requiring ice scoops to be stored and maintained to prevent contamination. Review of multiple monitoring logs showed significant gaps and missing documentation. The food line temperature log had entries only for a single date, the daily kitchen cleaning schedule showed only one recent entry for mopping the dish area and coffee station, and the three-compartment sink QAC log had only two entries noting “no strips” with no further documentation. Refrigerator temperature logs stopped at the end of one month, and the coffee/hot beverage temperature log contained numerous days with no recorded temperatures. On observation of three-compartment sink use, a cook was seen squeezing soap directly into the basin because the dispenser had not worked properly for about three months. She reported that there had been no test strips to check sanitizer concentration since a specific date and that staff lacked proper forms to record food line temperatures, resorting to writing temperatures on napkins. In interviews, the contracted RD stated she had little oversight of the dietary manager, made only twice-monthly walkthroughs for cleanliness, and was unaware of the kitchen issues, relying on dietary managers to maintain the kitchen. The dietary manager reported she had not been oriented to the kitchen, was unaware that required temperature and chemical checks were not being done, did not know the three-compartment sink was not functioning properly, and did not know staff lacked test strips and temperature forms. The administrator also stated he was not aware of the various kitchen issues or that some equipment was not working properly and indicated the RD was responsible for ensuring the dietary manager fulfilled her duties.
Penalty
Resources
Below are regulatory guidelines relevant to this citation:
Trusted data from CMS and state health departments
Every citation, penalty and Plan of Correction is sourced from public CMS records (latest release July 29, 2026) and official state health department websites — never guesswork.
In your survey window? See what surveyors are citing.
The Survey-Prep Report maps your facility's risk from 12 months of CMS and state citation data — what's being cited around you and what to check first. $129 one-time.