Kitchen food storage and sanitation deficiencies were identified when unlabeled and undated fruit cups and pies were found in the refrigerator, the ice scoop holder and microwave had visible residue and food buildup, and raw beef was stored above a prepared salad mixture on a utility cart. Staff and the DM acknowledged that prepared foods should be labeled and dated, equipment should be kept clean, and raw meat should be separated from ready-to-eat foods to prevent cross-contamination.
Hand hygiene was not followed during meal service and tray delivery. In the kitchen, a cook handled food, trash, and a thermometer with gloved hands without cleaning hands between task changes, and the DM touched her shirt collar and cheek with a gloved hand, removed gloves, and did not perform hand hygiene before handling hot food. During room tray delivery, a CNA repeatedly handled trays, water cups, and resident meals without hand hygiene between rooms and tasks, and the DM stated staff should clean hands after each task change and before new gloves are donned.
Surveyors found unsanitary conditions in the kitchen, including food debris and grease buildup under the steam table and oven area, debris around the steam table wheels, and dirt buildup in the ice machine. They also observed food items left uncovered or unlabeled and multiple refrigerated items past their discard dates, while staff interviews showed inconsistent practices for cleaning, labeling, dating, and discarding food items.
Improper Hot Food Holding During Meal Service: During dinner meal service, a cook checked steam table food and found pureed beef and hamburger patties at 127 degrees F, below the required hot holding temperature. The cooks then served the food without reheating it, and meal plates were assembled with the food still at the inappropriate temperature.
Kitchen Sanitation and Food Labeling Deficiencies: Surveyors observed dust on the tray line shelf with clean pans and lids stored on it, rust and stains on kitchen fixtures and ventilation surfaces, a hole in a door frame, a missing handle on the chemical storage room door, stained sink areas, dirty rags stored under the sink, ceiling stains over the stove, and missing floor tiles in the dishwashing room. Surveyors also found several opened sauces and dressing in the walk-in refrigerator that were not dated, despite the facility policy requiring foods to be labeled and dated.
Unlabeled, undated, and expired food items were found in two nourishment refrigerators, including thawed Uncrustable sandwiches, expired juice, spoiled-looking grapes, chocolate milk with brown chunks, resident pizza boxes, and undated pitchers and health shakes. Staff interviews showed unclear responsibility for cleaning out the refrigerators, while the NHA and DM acknowledged that items should be labeled, dated, and expired food removed.
Unsafe Hand Hygiene Practices During Meal Service: Surveyors observed multiple kitchen staff handling ready-to-eat foods, plates, utensils, thermometers, and meal trays without proper hand hygiene before gloving, after touching their face or clothing, and after contact with contaminated surfaces. A cook picked up a resident diet card from the floor and placed it on a meal tray, while a dietary aide handled food and plates with gloved hands and without washing hands. Record review showed one dietary aide did not attend the hand hygiene in-service.
Unsafe food handling and kitchen sanitation practices were observed in the dining room and main kitchen. Staff handled ready-to-eat foods with bare hands, failed to wash hands between tasks and after bathroom use, and touched food, dishes, and meal tickets while plating and serving meals. The facility also kept moldy croissants in dry storage, used a pencil to prop up a hood drip pan, and allowed a dietary aide with artificial nails and multiple bracelets to serve residents.
The facility failed to maintain and document safe food temperatures during meal service, resulting in cold foods being held and served within the temperature danger zone and incomplete temperature logs on multiple days. During a lunch service observation, various forms of chicken salad were held at 45–55°F, yet plates were assembled and sent out, and a resident reported that meals delivered to the room were always cold and often not eaten. Staff interviews showed inconsistent understanding of required hot and cold holding temperatures and confirmed that temperature logs were sometimes not completed as required.
Opened beverages and food items were found undated or unlabeled in the nourishment fridge and walk-in refrigerator, including thickened juices, thickened water, tomato juice, tea, and an opened barbecue container. During lunch, staff served residents drinks from opened beverage containers that were not dated. A dietary aide said opened beverages should be dated and labeled but did not know why, and the DM said staff should date and label opened juice cartons to track how long they had been open.
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