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identified multiple failures to follow food safety and sanitation policies, including soiled food service equipment, outdated and improperly labeled food items, and inadequate documentation of manual ware washing procedures.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.
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.
Surveyors identified widespread failures in dietary services, including extensive missing temperature logs for cooked foods, dishwashing, and multiple refrigerators and freezers, despite policies requiring daily monitoring. Numerous food items in walk-in refrigeration and freezer units were found without labels, open dates, use-by dates, or receive dates, and some products were stored open to air or directly on the floor, while staff reported they did not add pull or receive dates and relied on vendor tags. An employee was observed preparing food without a required beard guard, and on revisit, surveyors found wet-nested dishware left to dry on trays without airflow, undated desserts in a reach-in refrigerator, persistent ice buildup on the freezer floor, and cases of product stored on the floor, affecting residents who receive nutrition from the kitchen.
Surveyors identified multiple failures to follow professional food safety standards, including a dietary staff member working without a hairnet and with unrestrained hair, dried sticky residue on the ice maker and in a two-bowl sink, food debris in containers holding lids and ketchup packets, and sugar substitute packets on the dry storage floor. In the walk-in refrigerator, a case of bananas was found dark brown and very soft well after the recorded receive date, and a reach-in refrigerator had a dried white substance along the door edges and gasket. Insulated plate bases on food delivery carts were stacked while still wet, resulting in wet nesting of all observed bases. These conditions occurred while approximately 65 residents depended on the kitchen for nourishment.
Surveyors identified multiple failures in food storage, preparation, and equipment sanitation, including improper labeling and dating of food items, storing disposable utensils and food directly on the floor, and lack of a cleaning schedule for kitchen equipment. These deficiencies had the potential to affect all residents in the facility.
Surveyors identified multiple failures in food storage, preparation, and sanitation, including soiled food delivery carts, missing temperature logs, improperly stored and undated food items, dirty kitchen equipment, and incomplete documentation of sanitizer levels. Additional issues included outdated food, improper trash can use, and food containers placed directly on the floor. Staff confirmed these deficiencies and acknowledged lapses in following proper food safety and sanitation procedures.
Surveyors found multiple sanitation issues in the kitchen and storage areas, including dirty trash cans, soiled hand sanitizer bottles, unclean hotel pans, food debris in drains, gnats, and greasy film on major equipment. Staff confirmed inconsistent cleaning practices and lack of a specific cleaning schedule, resulting in unsanitary conditions that could affect all residents receiving food from the kitchen.
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