Surveyors identified multiple failures to follow food safety and sanitation policies, including soiled food service equipment, outdated and improperly labeled food items, and inadequate documentation of manual ware washing procedures. Personal items such as employee coats were stored on bread racks, and trash bins were placed on the same shelves as milk containers on beverage carts used for residents. These observations showed that staff did not consistently maintain clean food preparation areas, properly label and date TCS foods, or separate trash and personal belongings from food and food-contact surfaces.
Unsanitary Food Storage and Dish Handling: Food items in the kitchen were found unlabeled, undated, and past their use-by dates, and wet nesting was observed in metal serving dishes. Food particles and a yellow greasy substance were also stuck to the top of the microwave, and the Dietary Manager and Regional Dietary Manager confirmed the findings.
Improper food storage and labeling were observed in the kitchen, including dry goods with damaged or missing date information and refrigerated and frozen items that were not sealed, labeled, or dated. Surveyors found multiple items such as onions, cheese, carrots, pizza, bagels, and chicken breasts without required dates or packaging integrity, and an LPN confirmed the items and stated they did not know when the chicken had been opened.
Improper Food Storage and Dating: Surveyors found multiple food items in dry storage, the freezer, and a nourishment center that were leaking, opened, undated, unlabeled, or past their use-by dates. Items included cake mix, buns, dented cans, noodles in an unlabeled zipper bag, opened biscuits, angel food cakes, sterile water with yellowish liquid, and resident food items such as apples, bread, and crackers that were expired or improperly dated. The AM confirmed the findings and the facility policies required food to be labeled, dated, wrapped or covered, and stored to prevent cross contamination.
Food storage and sanitation deficiencies were identified when surveyors found missing temp logs for food, fridge/freezer, dishwasher, and 3-comp sink equipment, along with unlabeled and undated food items in the freezer and pantry. They also observed dented cans, outdated relish, a dirty can opener, a dusty knife rack, and wet nesting in the drying rack, all confirmed by the DSD.
Food Storage and Kitchen Sanitation Deficiencies: Surveyors observed multiple food safety and sanitation issues, including unlabeled and expired food items, improperly dated opened products, and soiled kitchen equipment and surfaces. Findings included debris in the freezer, water pooling in the walk-in refrigerator, food splatter in the microwave, dusty knife racks, unclean crumb trays, and outdated items in the nourishment room refrigerator. The DDS and HCSG DM acknowledged the concerns during the kitchen walkthroughs.
Improper food storage and hand hygiene were observed in the kitchen. An opened box of frozen omelets and an opened box of frozen biscuits were left unsealed and exposed to air after breakfast prep, and an employee wiped spilled soup with gloved hands, then returned to the tray line and later touched the outside of a food service cart without changing gloves or washing hands.
Improper freezer food storage was observed when an opened box of frozen ground beef and an opened box of fish filets were found with the inner plastic unsealed and left open to air. The CDM acknowledged the condition, and the Kitchen Mgr stated staff were supposed to tie the plastic to reseal it after opening. Facility policy required foods to be stored wrapped or in covered containers, labeled and dated, and arranged to prevent cross contamination.
Food storage, sanitation, and dish machine temperature standards were not followed. Surveyors observed soiled kitchen equipment and surfaces, ice in the handwashing sink, employee beverages in food prep areas, and many food items that were unlabeled, undated, improperly stored, or expired. The dish machine repeatedly registered below the required temperature, and staff reported missing or unused temp logs.
Improper food storage was observed in the kitchen and multiple nourishment areas. Opened frozen foods, cereals, tea bags, lunchmeat, crackers, and other items were left open to air, several foods lacked labels or dates, and a loaf of bread with green mold was found in a cabinet. Utensils were also stored in different directions, and the facility's food storage policy required foods to be kept in resealable containers with tight lids and labeled with the item name, date, and use-by date.
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