Kitchen sanitation was not maintained in 1 of 1 kitchen reviewed for food service. A swamp cooler above the stove and food prep area had visible dust buildup, and a black pipe near the cooler appeared greasy with dust accumulation. The DM and Dietary Mgr confirmed the swamp cooler should have been clean.
Surveyors found that a hallway water dispenser had visible buildup on both hot and cold outlets, with no established cleaning schedule or documentation for regular outlet sanitation. Housekeeping staff reported they only cleaned the exterior of the dispenser, and maintenance staff confirmed there was no routine process for cleaning the outlets. In addition, a resident snack refrigerator contained three unlabeled pitchers of red and yellow liquids, with an LPN confirming the lack of labels and the dietary manager acknowledging that these beverages should have been dated. The administrator stated he expected staff to perform required job duties.
Staff were observed handling unclean meal tickets and then, without changing gloves or performing hand hygiene, touching food and clean items such as bread rolls, plates, silverware, desserts, and condiments during meal service. Facility staff acknowledged that this practice did not meet sanitary standards.
Surveyors found that the kitchen ice machine's drainpipe was installed without an air gap, as observed with the Dietary Manager. The issue had been previously identified by maintenance staff but was not corrected, and the Administrator was unaware of the deficiency prior to the survey.
The facility did not procure food from approved or satisfactory sources and failed to store, prepare, distribute, and serve food according to professional standards.
Staff failed to label and discard food items appropriately in a unit refrigerator, leaving undated and expired food present. Housekeeping staff were unaware of food storage policies, and scheduled cleaning was missed. In the kitchen, dietary aides stored an ice scoop directly in the ice and used it without gloves, contrary to expected procedures. These actions did not meet professional standards for food safety.
Two kitchen staff failed to follow proper hand washing procedures during food preparation and service, including handling items after contact with dirty surfaces and using the same paper towel to turn off the faucet and dry hands. These actions were confirmed by the dietary manager and placed residents at risk for foodborne illness.
Surveyors identified unsanitary conditions in the kitchen, including a cabinet door with exposed wood and removable paint, a detached baseboard with inaccessible debris, and an ice machine installed without a required air gap and surrounded by black debris. The Dietary Manager and Corporate Maintenance acknowledged these issues and improper installation practices.
Surveyors found that kitchen food prep areas were not kept clean or sanitary, with hundreds of small bugs present on surfaces and in traps, missing and uncleanable caulking, and a persistent rancid odor under the food prep sink. Staff confirmed ongoing issues with bugs swarming, migrating to food prep areas, and biting staff, as well as a longstanding foul smell that had not been resolved.
Surveyors identified multiple deficiencies in kitchen food storage and sanitation, including improper labeling and dating of food, failure to wear hairnets, inadequate hand hygiene, and improper storage of raw chicken above eggs. Staff interviews confirmed a lack of adherence to facility food safety policies and procedures.
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