Failure to Maintain Effective Pest Control and Sanitation in Kitchen
Summary
The deficiency involves the facility’s failure to maintain an effective pest control program in the kitchen, as evidenced by ongoing German roach activity and inadequate sanitation and structural maintenance. Pest control service summaries over several months documented repeated German roach activity in the kitchen, including in the dishwasher electrical box, near the coffee station, and in food warming equipment. The pest control technician repeatedly noted needed repairs such as cracks in walls and floors, broken tiles and baseboards, standing water from poorly functioning drains, and greasy cooking equipment that were providing harborage for roaches and undermining control efforts. Despite weekly and bi‑weekly pest control treatments, the technician reported that an active infestation remained and that he typically observed at least one live roach during each visit. During a kitchen observation with the Dietary Manager, a live roach was seen on the floor in front of the dry storage doorway and then entering the dry storage area. The Dietary Manager acknowledged ongoing live roach activity, particularly under the steam table and in other warm areas. Inspection beneath the steam bar revealed multiple layers of food debris, a dessert cup with food, disposable lids, a fork, dust, and dirt, indicating that the area had not been cleaned. Dietary stand‑up meeting reports and pest control logs documented multiple pest sightings over several weeks, including roaches in the bottom of the gas oven and dish room, and ants and flies around the steam table and gas stove. The Dietary Manager stated there was no formal deep‑cleaning schedule for the kitchen and that she relied on staff to clean as they worked and to perform periodic deep cleaning. Multiple dietary staff members reported seeing live roaches regularly in the kitchen, although they felt the activity had improved somewhat since a change in facility ownership. One cook/aide stated he sees live roaches regularly but ignores them. The pest control technician described persistent sanitation problems, including consistent food crumbs, flour, dough, and other food debris on the floor, and layers of food debris, dust, and dirt behind equipment, under shelves, and beneath the steam bar that appeared not to have been cleaned for a long time. The Maintenance Director confirmed awareness of holes, cracks, damaged trim and molding, open areas around plumbing pipes, a water leak under a sink, peeling paint, and damaged tiles in the kitchen, but acknowledged that these repairs had not yet been completed. The Administrator stated he was aware of repairs, cleaning issues, and pest sightings reported in morning stand‑up meetings, but he did not verify that cleaning was being done and did not make routine rounds in the kitchen, while continuing to review pest service summaries and compare pest control company pricing. Overall, the combination of ongoing roach sightings documented by dietary staff and pest control logs, visible live roaches during surveyor observation, accumulated food debris and lack of a formal deep‑cleaning schedule, and unaddressed structural defects such as cracks, holes, and open areas around pipes led to the facility’s failure to maintain an effective pest control program in the kitchen. The pest control technician’s repeated identification of sanitation and repair issues, along with the Maintenance Director’s and Administrator’s acknowledgment of known but uncorrected problems, further demonstrate the inaction that contributed to the continued presence of roaches in food service areas.
Penalty
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