Food service sanitation and hygiene deficiencies were observed in the main kitchen and satellite kitchenette. Sanitizing solutions did not register an appropriate reading, a cook used an unclean thermometer from his pocket to check pizza temperature, multiple food-contact and non-contact surfaces had grease, crumbs, debris, and black buildup, and a dietary aide served food while wearing a hair net that did not fully cover her hair.
Kitchen Food Safety and Storage Deficiencies: Surveyors observed that the ice machine in the main kitchen did not have the required 1-inch air gap, and a cell phone and portable speaker were placed on a food prep worktable. Staff H acknowledged the observations, and the Food Service Director later confirmed that personal items should not be stored on food prep areas.
Improper Thermometer Sanitization During Meal Temperature Checks: A Dietary Cook checked holding temps for multiple lunch items without sanitizing the thermometer probe between foods, including peas, mashed potatoes, and ground broccoli. Before checking baked fish, she dipped the probe in sanitizer but then wiped it with her bare hands before inserting it into the fish. The FSD stated the probe should be sanitized between every food item and wiped with a clean cloth after sanitizing.
Surveyors found that food service operations did not meet professional standards in the main kitchen and a kitchenette. An ice machine contained visible pink residue on an internal component, and a worktable used at times for food preparation held a cell phone and beverage cups. One freezer contained a resident-labeled frozen chicken breast with heavy ice accumulation and multiple expired cream products, and the same freezer had damaged door molding with black buildup and a flaking interior finish. In the kitchenette refrigerator, surveyors observed an unlabeled, undated cup with white liquid and a brown bag labeled only with a resident’s name that held multiple food items, including unidentifiable cubed food with a patchy white film, all lacking required labeling, dating, and discard information per facility policy.
Food Storage and Nourishment Unit Sanitation Deficiencies: Surveyors found expired cultured buttermilk in the main kitchen, an unlabeled tuna sandwich in a refrigerator, and dirty microwaves with food residue and rust in two nourishment units. Staff acknowledged the expired food, the unlabeled item, the unclean microwaves, and that a staff member’s milk was stored in a resident freezer.
Food storage and sanitation deficiencies were observed in the main kitchen. Surveyors found multiple opened or expired food items without discard dates, sticky and dirty juice equipment, residue on the coffee maker and stove, and a hood with heavy grease buildup. An open, unlabeled Lantus insulin pen belonging to the FSD was also stored in the refrigerator used for resident food.
Surveyors found that food storage, preparation, and serving practices did not meet professional standards, with undated and improperly stored food, visibly soiled dishes and utensils, and significant residue on kitchen equipment. The FSD and Administrator acknowledged these deficiencies and the lack of evidence for proper sanitation procedures.
Surveyors found that the main kitchen failed to follow professional food safety standards, with mold present in the walk-in refrigerator, dirty storage racks, and food items that were past discard dates or improperly labeled. Additional issues included leaking juice containers and broken eggs, all of which were acknowledged by the Food Service Director and Administrator as not meeting required standards.
Surveyors identified several deficiencies in dietary services, including unsanitary kitchen conditions, improper food cooling and storage, serving milk above safe temperatures, storing frozen supplements in the refrigerator, a malfunctioning dish machine, and failure of dietary staff to follow hand hygiene protocols after handling soiled equipment.
Food storage and hand hygiene deficiencies were identified in the main kitchen and multiple kitchenette areas. Spoiled fruit, an unlabeled open bag of sausage patties, and several opened cereal bags were found without discard dates, and a plate of prepared food was stored in an upper cabinet. In the kitchen, a Dietary Aide scraped dirty dishes with bare hands and rinsed her hands in the sanitizer sink instead of the handwashing sink.
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