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.
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.
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.
Surveyors found that food items in the main kitchen and two kitchenettes were not properly labeled or dated, as required by state food code and facility policy. Additional issues included a dusty kitchen fan blowing towards food being prepared and a dietary aide not fully covering his hair with a hair net. The Food Service Director acknowledged these failures during interviews.
Surveyors found that thirty-four thawed nutritional supplement shakes in the main kitchen refrigerator were not labeled with a use-by date as required by the manufacturer's instructions, and the Food Service Director confirmed the omission. Additionally, the ice machine's dispenser shield had a visible accumulation of a pink wipeable substance, which was acknowledged by the Regional Food Service Director.
Surveyors identified several deficiencies in food service safety and sanitation, including improper labeling of chemicals, lack of cleaning schedules for kitchen equipment, dietary staff not using required hair restraints, reuse of single-use containers, use of non-durable food contact surfaces, missing thaw dates on nutritional shakes, and absence of an irreversible thermometer to verify dish machine sanitization temperatures.
Surveyors found that food items in the kitchen were not properly dated or stored, equipment was not kept clean, and staff handled ready-to-eat foods without gloves. Additionally, hot meals were routinely transported uncovered through hallways to resident rooms, contrary to food safety standards. These practices were acknowledged by dietary staff and the Food Service Director as routine.
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