Food Storage and Temp Log Deficiencies: Kitchen observation found unlabeled and undated food in the refrigerator and dry storage, including sliced cheese, noodles, gelatin, and pancake mix, along with used cooking grease containers with grayish-black substances on top. Surveyors also noted ice buildup in a freezer, items and debris around the ice machine, and incomplete refrigerator/freezer temp logs for multiple units. Dietary staff verified the findings, and the DM stated food should be labeled, dated, and sealed when received or opened.
Improper Hand Hygiene and Glove Use During Food Prep: A dietary staff member used gloved hands to handle the refrigerator door, flatbread, and ground chicken while making chicken wraps, then placed the wraps in a blender without changing gloves or washing hands. The DON stated staff did not use gloves or wash hands properly during the observation, contrary to the facility’s hand washing and glove use policy.
Unsafe Food Storage and Preparation Practices: Surveyors found extensive food storage and sanitation problems in the kitchen, including blackened cookware, expired and undated food, unsealed packaging, food stored on bakeware, and uncovered eggs stored beneath open food items. A chest freezer lacked a thermometer, and staff reported entering temperatures on the log even when they were not observed. Dietary staff also described inconsistent dating, labeling, and storage practices for food items and temperature monitoring.
Unsanitary Food Storage and Kitchen Conditions: Surveyors observed multiple sanitation issues in the kitchen and kitchenette, including frost and food buildup in freezers, food residue on the refrigerator and microwave, dried fluids and dust on surfaces, no trash can at the hand-washing sink, residue on container lids, and buildup in the floor drain. An LTC dietary staff member confirmed the findings and stated the areas should be cleaned and food stored and prepared in sanitary condition to prevent foodborne illnesses.
Kitchen sanitation and temperature monitoring failures: The kitchen and dining areas had multiple cleanliness issues, including food debris on the stove, oven, burners, shelving, microwave, and unbagged food items in the freezer, along with dirty water under sinks from leaking pipes. The facility also lacked consistent documentation for refrigerator, freezer, meal temperature, and dish machine sanitizer logs, and expired sanitizer test strips were observed.
A facility failed to ensure effective dish sanitizing in a secondary kitchen when the sanitizer cycle reached only 111 degrees F instead of the required 120 degrees F. Dietary staff observed the low temperature while running glassware through the sanitizer, and maintenance staff confirmed the required setting.
Unsanitary food storage and kitchen conditions were observed during a kitchen tour. Surveyors found debris and dried-on fluids in the freezer, refrigerator, prep table, and trash can, 13 discolored cutting boards with deep grooves, a box of buns stored on the floor of the walk-in freezer, and worn flooring in the dry supply room. Dietary Staff BB confirmed the areas needed cleaning or repair.
Kitchen Sanitation and Food Handling Deficiencies: The facility failed to maintain sanitary food service practices when refrigerator temp logs were missing, dietary staff wore beard restraints that did not fully cover facial hair, the hand-washing station lacked a foot-activated trash can, and the dishwasher chemical sanitization system needed repair. Staff also did not begin the required three-sink dishwashing process until questioned, and the Dietary Mgr reported the dishwasher was not working properly.
Unsanitary food storage and kitchen sanitation: A dietary staff member served breakfast without a proper hairnet, and later another staff member wore a hairnet with hair exposed. Surveyors found multiple food items in refrigerators and dry storage without open dates or labels, expired and dented items, food stored on the floor, spoiled lettuce, dark fryer oil with debris, dirty fryer baskets, unclean utensil storage, and greasy buildup on kitchen surfaces. Facility staff verified that food should be stored in closed, labeled containers and that the kitchen cleaning schedule should be followed.
Improper Food Storage and Incomplete Temperature Logs: Surveyors observed multiple food items stored open, unlabeled, undated, or unsealed in kitchen refrigerators, freezers, and pantry areas, including meats, condiments, and dry goods. Temperature logs were also incomplete, with missing food temps and sanitation documentation on several entries. The DM and Administrative Staff acknowledged that food should be sealed, dated, and properly temped for safe distribution.
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