Failure to Maintain Sanitary Kitchen Conditions and Follow Food Service Sanitation Procedures
Summary
Surveyors identified a deficiency in the facility’s failure to maintain the kitchen in a clean and sanitary condition and to follow its own sanitation policies. During an early morning kitchen tour, they observed dried food inside a microwave and food crumbs on the table beneath it, as well as undated containers of various cereals on a shelf. In a reach-in refrigerator, five shelves were rusty, shredded cheese was not labeled or dated, and butter stored in a hotel pan was not properly wrapped, labeled, or dated. In the serving area, there was grease on the table under the toaster, food splatter on the plate warmer and pellet warmer, and dried food in seven of ten steam table wells with five dirty lids containing dried food and gravy. In the dish area, floor tiles were cracked, and the clean side of the dish machine drain board had dried food and a salt packet on it. In the cooking area, the slicer had dried meat near the blade, the robot coupe had dried food around its base, and there were cracked tiles and a hole in the wall where food carts were stored. These conditions were verified by a staff member. Further observation showed that a dietary staff member rinsed the robot coupe in the three-compartment sink without following proper washing and sanitizing procedures, stating that she only rinses it out. Review of the facility’s “Operation and Sanitation” policy indicated that operating instructions and cleaning procedures are developed for all dining services equipment, and the closing checklist required that all equipment be cleaned and all food wrapped, labeled, and dated. The facility’s failure to follow these established procedures and checklists resulted in multiple areas and pieces of equipment in the kitchen not being properly cleaned, sanitized, labeled, or maintained, affecting food storage, preparation, and service for nearly all residents who received meals from the kitchen.
Penalty
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Surveyors found that the facility failed to document tray line food temperatures for multiple meals served from two dining room kitchenettes, despite having a “Trayline Taste & Temperature Log” and a policy requiring food to be stored, prepared, distributed, and served according to professional food safety standards. Review of logs showed repeated missing entries for breakfast, lunch, and dinner services in both the Harrison and McClellan dining areas, and the Senior Director of Culinary Services confirmed that temperatures had not been recorded for those meals, potentially affecting all residents receiving meals from those kitchenettes.
Surveyors found that kitchen sanitation and milk handling practices were deficient. An uncovered, overflowing trash can was located next to a food prep area where a dietary aide was portioning fruit. Staff did not consistently monitor milk temperatures, and milk was sometimes served above the 41°F guideline despite a policy requiring cold potentially hazardous foods to be held at or below that temperature. Temperature logs showed many meals without recorded milk temperatures, and expired milk cartons remained in the milk chest, with expired milk served to a resident.
Surveyors identified that the facility did not maintain clean and sanitary kitchen conditions or proper food storage for residents receiving meals. Two dietary staff serving breakfast had full beards without beard coverings, and equipment such as a floor‑stand mixer, stove shelf, and nearby walls had visible food splatter, grease, dust, and residue. An unlabeled and undated bag of vanilla wafers was found in dry storage, and the walk‑in refrigerator had a ripped, moldy gasket. The dish area had missing floor tiles. These conditions were inconsistent with the facility’s written policy requiring all food preparation and service areas to be kept clean and sanitary.
Surveyors found that kitchen staff failed to maintain sanitary food storage and preparation conditions and did not ensure proper equipment and food temperatures for residents served from one house kitchen. Inspectors observed uncovered and undated food items in the refrigerator and freezer, dirty wash cloths stored next to food, and brown residue on the pantry freezer and cabinets holding cooking equipment and utensils. The dishwasher was operating below required wash and rinse temperatures, hot food (sausage) was held below the facility’s policy standard of 135°F, and a CNA cooked eggs and bacon on an electric skillet without wearing a hair net.
Surveyors found that the facility failed to maintain sanitary conditions in the kitchen, where food was prepared and served for all residents receiving meal trays. Observations on multiple days showed a convection oven, stove, and areas under the steam and tray lines with food splatter, crumbs, and debris; walls behind equipment with dust, dirt, and dried food; a hanging electrical outlet and an air conditioning unit with built-up dust; and uncovered trash cans near the oven and in the dishwashing area. These conditions were confirmed with the dietary manager and did not comply with the facility’s policy requiring all equipment to be kept clean and sanitary.
Surveyors identified multiple unsanitary food handling and environmental conditions, including a leaking ceiling vent near an active prep area with splashing onto clean dishes, dust and black residue in the walk-in cooler, and an unclean wooden floor cover that could not be sanitized. Staff were observed using an unclean taped water dispenser for resident drinks, storing damaged and chipped knives, handling food after touching eyeglasses without changing gloves or handwashing, and using utensils that had not met required sanitizer contact time or air-drying. Food and utensils were also placed on wet trays still coated with sanitizer, all in violation of the facility’s own sanitization policy.
Failure to Document Tray Line Food Temperatures in Dining Room Kitchenettes
Penalty
Summary
The deficiency involves the facility’s failure to document tray line food temperatures for meals served from the Harrison and McClellan Dining Room kitchenettes, as required by professional standards for food service safety and the facility’s own policy. Review of the “Trayline Taste & Temperature Log” (revised September 2018) showed missing temperature documentation for multiple meals from the Harrison Dining Room kitchenette, including dinner on 03/30/26 and 03/31/26, lunch and dinner on 04/01/26 and 04/02/26, dinner on 04/07/26, and lunch and dinner on 04/08/26 and 04/10/26. The Senior Director of Culinary Services confirmed during interview that tray line food temperatures were not documented on the log for these meals. Similarly, review of the same log for the McClellan Dining Room kitchenette revealed that tray line food temperatures were not documented for dinner on 04/01/26, breakfast and lunch on 04/02/26, and lunch and dinner on 04/07/26. The Senior Director of Culinary Services also verified these omissions during interview. The facility census at the time was 27 residents, and the governing “Food and Nutrition” policy, approved on 09/07/21, stated that the facility must store, prepare, distribute, and serve food in accordance with professional standards for food service safety.
Plan Of Correction
F812 The facility will continue to ensure food temperatures are completed before meals are served for all residents. To ensure compliance with this standard the following measures have been taken: 1. Immediately 4/15/26 culinary supervisor #224 was re-educated by Dietary Manager to this standard and policy "Food and Nutrition" which includes documentation of food temperatures. 2. All dietary staff have been re-educated to the standard and policy "Food and Nutrition" during the month of April 2026. 3. Audits of food temperature documentation to be completed by Dietary Manager 4 x per week for 4 weeks then weekly for 4 weeks. 4. Administrator to validate audits/compliance and provide additional training as needed. Administrator will present to QAPI committee for ongoing monitoring and further direction.
Failure to Maintain Sanitary Food Service and Proper Milk Handling
Penalty
Summary
The facility failed to store, prepare, and serve food under sanitary conditions, affecting the entire census of 86 residents. Surveyors observed that a large garbage can located near a prep table and three-compartment sink in the kitchen did not have a lid and was repeatedly overflowing with trash, including large cans piled above the rim, on multiple observations over two days. During one observation, a dietary aide was portioning pineapple into cups and covering them with plastic wrap on the prep table adjacent to the uncovered, overflowing trash can. The dietary manager confirmed that the garbage can was not covered with a lid. Surveyors also found that milk temperatures were not consistently monitored and that milk was not always maintained at or below the facility’s policy guideline of 41°F. During a supper tray line, milk temperatures were not initially taken, and when requested, a milk sample measured 40°F. On another meal service, pre-poured milk cups were left on the three-compartment sink before being placed in the milk chest, and later a glass of milk taken from the chest measured 46.9°F; staff confirmed that milk temperatures were not obtained before the tray line started. Review of March food temperature logs showed that milk temperatures were missing for 47 of 71 meals, and the dietary manager acknowledged inconsistent monitoring. Additionally, surveyors found multiple cartons of 1% milk in the milk chest past their use-by date, and a staff member reported using two expired cartons for resident trays, with one expired milk serving provided to a resident. The facility’s written policy required potentially hazardous cold foods to be kept at or below 41°F and verified with a clean, sanitized, and calibrated thermometer.
Unsanitary Kitchen Conditions and Improper Food Storage
Penalty
Summary
Surveyors found that the facility failed to maintain the kitchen in a clean and sanitary manner and to store food to prevent contamination and spoilage for 47 of 48 residents who received food, with one resident identified as NPO. During a kitchen tour, two dietary staff members serving breakfast were observed to have full beards without beard coverings. The floor‑stand mixer had food splatter on the backsplash, white mix on top, and dried food residue on the stand. In the dry storeroom, a bag of vanilla wafers was found open without any label or date. The walk‑in refrigerator had a ripped gasket with mold present. In the cooking area, the stove shelf had grease, dust, and food residue, the wall near the microwave had food splatter, and there were grease drippings on the stove. In the dishwashing area, floor tiles were missing. The dietary staff member interviewed confirmed these observations. Review of the facility’s kitchen sanitation policy, titled “Environment” and revised in June 2015, stated that all food preparation, service, and dining areas would be maintained in a clean and sanitary condition, which was not followed as evidenced by the unsanitary conditions and improper food storage identified during the survey conducted under Complaint Number 2693841.
Failure to Maintain Sanitary Food Storage, Preparation, and Safe Temperatures in House Kitchen
Penalty
Summary
Surveyors identified a deficiency in food storage, preparation, and sanitation practices in House Five’s kitchen affecting 21 residents who received food from that kitchen. Observation of the refrigerator showed an undated and uncovered pitcher of pink liquid and a piece of cardboard from a drink box used to hold the water dispenser shut. The freezer contained two undated medical ice packs, two undated gallon bags of ice with ice crystals, and an undated, open loaf of gluten-free bread exposed to air. In the pantry, a bucket full of dirty wash cloths was stored next to a shelf holding potatoes, and the pantry freezer and multiple cabinets and drawers (including those containing a crock pot, skillet, mixing bowl, cutting board, and measuring cups) had a brown substance on them. The dietary technician present confirmed these observations. Further observations showed the House Five kitchen dishwasher was operating below required sanitizing temperatures, with a wash temperature of 148°F and a rinse temperature of 175°F, which the dietary technician acknowledged were below the expected 160°F wash and 180°F rinse. During meal service, a CNA measured sausage being held at 127.6°F, below the facility’s policy requirement that hot foods be maintained at 135°F or higher, and confirmed this temperature. On another observation of meal preparation, a CNA was cooking eggs and bacon on an electric skillet without wearing a hair net, despite having her hair in a ponytail, and confirmed she was not wearing a hair net. These conditions collectively demonstrated failure to store and prepare food in a sanitary manner, to ensure proper dishwasher temperatures, and to maintain hot foods at safe holding temperatures for residents served from House Five’s kitchen.
Unsanitary Kitchen Conditions During Food Preparation and Service
Penalty
Summary
Surveyors identified a deficiency in the facility’s failure to prepare and serve food under sanitary conditions for all 92 residents receiving trays from the kitchen. On 03/17/2026 at 10:33 A.M., observation of the kitchen revealed a convection oven with food splatter and crumbs, a container under the steam table with food debris, a wall behind the plate warmer with dust and dirt buildup, and a wall behind the toaster table with dried food splatter. On 03/18/2026 at 2:20 P.M., further observation with the Dietary Manager showed a hanging electrical outlet over the serving line and an air conditioning unit with built-up dust, uncovered trash cans beside the convection oven and in the dishwashing area, a stove with dried food debris and splatter, and a shelf under the tray line with crumbs and food debris. These conditions were verified with the Dietary Manager and were inconsistent with the facility’s Sanitary Conditions policy stating that all equipment will be maintained in a clean and sanitary fashion. The deficiency had the potential to affect all 92 residents who receive food from the kitchen and was investigated under Complaint Number 2696142. No specific residents, medical histories, or clinical conditions were described in the report beyond the census count and the fact that 92 residents receive trays from the kitchen.
Unsanitary Food Storage, Preparation, and Serving Practices
Penalty
Summary
The deficiency involves the facility’s failure to store, prepare, and serve food in a safe and sanitary manner in accordance with professional standards, affecting 67 residents who received food from the kitchen. Surveyors observed an air vent in the kitchen ceiling leaking condensation water from the air conditioning unit, with droplets falling onto the floor adjacent to an actively used food preparation table and splashing onto clean dishes stored below. Additional observations in the kitchen included dust on the ceiling and black residue on the fan shields in the walk-in cooler, as well as an unclean sheet of wood with black residue covering a hole in the floor under a preparation area, which staff acknowledged could not be cleaned. Two knives with broken tips and two knives with chipped paint on the blades were stored on the magnetic knife strip, and the dietary manager confirmed these knives were not safe to use and should not have been stored in the kitchen. Surveyors also observed unsanitary practices related to food and utensil handling. An activities assistant was seen passing drinks using a metal water dispenser that was unclean, with brown residue and discolored tape on the lid; the assistant stated the tape was used because the lid frequently came off and acknowledged the dispenser was difficult to clean due to the tape. A staff member preparing food was observed adjusting his glasses with gloved hands and then pureeing steamed broccoli without changing gloves or washing hands, and later using a rubber spatula that had been dipped briefly in sanitizer and not allowed the required contact time or air-drying before returning it to food preparation. During tray line observation, food and utensils were placed on wet trays that still had sanitizer on them because the trays were stacked while wet and there was no place to allow them to air dry. These conditions and practices were inconsistent with the facility’s sanitization policy, which required kitchen areas, utensils, and equipment to be kept clean, in good repair, free from damage, and allowed to air dry.
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