Health inspection·November 16, 2023

F 0812 Level of Harm - Minimal harm or potential for actual harm Procure food from sources approved or considered satisfactory and store, prepare, distribute and serve food in accordance with professional standards. Based on observation, interview, and record review the facility failed to maintain a sanitary kitchen in accordance with professional standards for food safety when: Residents Affected - Many 1. In the kitchen entrance, there was no available hair restraints (such as hair nets and beard restraints) for kitchen staff and visitors to use. 2. Three kitchen staff, who had beards, were not wearing beard restraints while working inside the kitchen. These failures had the potential to cause foodborne illnesses to 8 medically compromised residents who receive food served by the kitchen. Findings: During a concurrent observation and interview, on November 13, 2023, at 8:29 AM, with the Kitchen Manager (Manager 1), the kitchen entrance was inspected. There was no available hair nets and beard restraints for staff and visitors to use upon entering the kitchen. The Manager 1 acknowledged the findings, and stated hair nets and beard restraints should be easily accessible near the kitchen entrance door. During a concurrent observation and interview, on November 13, 2023, at 9:20 AM, with the Associate Chef (Chef 1), in the kitchen, by the food preparation area, Chef 1 was observed to have a beard. He was not wearing a beard restraint. He stated that he doesn't need to wear a beard restraint since his beard was short. Chef 1 stated he was responsible for overseeing the food preparation for the café and tray line (a system of food preparation in which trays move along an assembly line). During a concurrent observation and interview, on November 13, 2023, at 9:56 AM, with the Kitchen Storekeeper (SK 1), in the kitchen, by the storage area, SK 1 was observed to have a beard and was not wearing a beard restraint. SK 1 stated the facility policy requires the kitchen staff to wear a beard restraint to conceal their facial hair. He stated that although he used to keep his beard trimmed, it has currently grown longer, resulting in a violation of the policy. During a concurrent observation and interview, on November 13, 2023, at 10:02 AM, with the Chef (Chef 2), in the kitchen, by the food preparation area, Chef 2 was observed to have a beard. He was not wearing a beard restraint. Chef 2 stated his beard was less than a quarter inch long, so he didn't need to wear a beard restraint. However, when asked how he determined the length of his beard, he admitted that he didn't know. Chef 2 stated his responsibilities included creating menus, managing the Page 1 of 2 555642 555642 11/16/2023 Redlands Comm Hosp D/P Snf 350 Terracina Blvd Redlands, CA 92373

F 0812 kitchen, and overseeing catering and cafeteria operations. Level of Harm - Minimal harm or potential for actual harm During a concurrent observation and interview, on November 13, 2023, at 10:14 AM, with Manager 1, in the kitchen, by the food preparation area, Manager 1 acknowledged the kitchen staff who have beards were not wearing beard restraints. Manager 1 was asked to provide a policy regarding beard restraints, and she stated the facility has a policy for hair, but no policy specific to beards. She stated that she was aware of the Food and Drug Administration (FDA) regulation concerning the restraint policy for hair, beards, and body hair. Residents Affected - Many A review of the facility Food and Nutrition Services, Policy Number: 1101, dated September 1994, indicated, .2. All vendors, staff, etc. are required to wear a hospital approved hat or hair net in the kitchen. Exception: hair net is not required when the head is devoid of hair. During a review of the 2023 Food Code, U.S. (United States) FDA dated 2023, the Food Code indicated, 2-402.11 (A) Except as provided in (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Consumers are particularly sensitive to food contaminated by hair. Hair can be both a direct and indirect vehicle of contamination. Food employees may contaminate their hands when they touch their hair. A hair restraint keeps dislodged hair from ending up in the food and may deter employees from touching their hair. 555642 Page 2 of 2