Ice Machine Drain Lacked Required Air Gap The facility failed to ensure the dual ice and water machine had the required air gap. A flexible drain line was observed entering the kitchen through a wall opening and resting in contact with the kitchen drain, with part of the hose coiled in the drain and discolored with splotchy pink areas. The Maintenance Director confirmed the drain line setup, and staff acknowledged there was no air gap present.
Unsanitary kitchen conditions and improper dish handling were observed when a dietary aide stored multiple wet utensils, pans, and steam table pans without drying them and put away a steam table pan that still had food debris after it had been through the dishwasher. The kitchen also had a sink with heavy calcification, damaged sticky countertops with exposed wood, stained pans, and dust and food debris on counters, floors, and around the steam table; the dietary manager and RD confirmed the areas were unclean and that wet dishes and calcified surfaces posed bacterial concerns.
Unlabeled and Undated Food in Resident Refrigerators: Food items in multiple resident refrigerators were found unlabeled and undated, including hot dogs, pizza snacks, potato salad, lean cuisines, dumplings, hot pockets, ice cream, yogurt, and an opened energy drink. A CNA, dietary aide, cook, and DNS all confirmed that resident food was expected to be labeled and dated, but staff were unsure of or inconsistent in their handling of refrigerator and freezer items.
Improper Food Labeling and Storage in Kitchen: Surveyors found multiple food items in the walk-in refrigerator, freezer, and dry storage that were unlabeled, undated, uncovered, or improperly stored, including opened dairy, sauces, frozen foods, and dry goods. Expired items were also observed in the refrigerator, and boxes of juice mix were stored directly on the floor. The Dietary Manager acknowledged the storage issues, and the Administrator stated that opened, expired, unlabeled, or undated items were expected to be discarded.
Kitchen sanitation and food handling deficiencies were identified when a cook worked without a hair restraint while preparing food, handled ready-to-eat items with bare hands, and used a taped metal table surface for clean dishes. The Dietary Director acknowledged the improper handling of ready-to-eat food, and the Regional Dietary Director stated hair restraints were required at all times and that the taped surface could not be adequately cleaned.
Unsanitary food storage was observed in a communal freezer when an opened ice cream bar was left uncovered and unlabeled, a small ice cream container was not labeled or dated, and dried and spilled substances were present on the freezer walls and shelf. The Administrator and Dietary Manager observed the findings with the surveyor and stated the items needed to be discarded and the spills cleaned.
Improper Storage of Opened Food Items: A kitchen tour found several opened food items stored without labels or dates, including cereal, ranch dressing, boiled eggs, and cheese. A Cook confirmed the items were undated, and an RD later stated food products were to be dated immediately when opened.
Failure to Ensure Kitchen Staff Wore Hair Restraints: A Cook was observed prepping food with her hair not fully covered and without a required hair restraint, despite the facility policy requiring food and nutrition service staff to wear hair restraints. The Cook acknowledged the issue, and the Dietary Mgr confirmed staff were to wear hair restraints.
Improper Hand Hygiene and Food Handling in Kitchen: Staff were observed washing hands incorrectly by using a paper towel to turn off the faucet and then drying with the same towel, changing gloves and resuming tasks without re-washing, and handling juice and dish covers without proper hand hygiene. A Dietary Aide, Cook, Culinary Manager, and Dietary Manager were involved in observations showing repeated lapses in sanitation and food handling practices, and staff reported they had not received recent hand hygiene training.
Improper Food Storage and Inadequate Dish Sanitization: Food items in both kitchen areas were found undated, expired, or improperly stored, including dairy, produce, condiments, and frozen items. In one kitchen, the dishwasher sanitizer and sanitizing bucket tested below required ppm levels, and staff reported the dishwasher sanitizer dispenser was not functioning properly and had not been checked before dishwashing.
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