MOBILE, AL - Federal inspectors documented multiple food safety violations at Knollwood Healthcare that placed all 53 residents at risk of foodborne illness and infection.
Critical Cross-Contamination in Kitchen Operations
During a March 2025 inspection, surveyors observed kitchen staff working on both the dirty and clean sides of the dish room without changing gloves or aprons, creating direct pathways for bacterial contamination to reach residents' meals.
Dietary Aide #23 was observed rinsing dirty dishes, washing plates and trays while wearing gloves and an apron that contacted contaminated surfaces. Without changing protective equipment, she then moved to the clean side of the dish room and handled freshly washed dishes, cups, and plate covers with the same contaminated gloves.
A second dietary aide, #24, worked without gloves on the dirty side washing glasses, then moved to the clean side wearing the same apron to stack plates and carry plate covers. Clean dishes contacted his contaminated apron as he handled them.
When questioned, Dietary Aide #23 acknowledged using the same gloves on both sides, stating she was a new employee who "should have changed her gloves" after washing dishes. She correctly identified the practice as cross-contamination when asked about the risks.
Dietary Aide #24 admitted he failed to change his apron "because he was so busy he did not think about it."
Medical Significance of Cross-Contamination
Cross-contamination in food service creates direct transmission routes for harmful bacteria including Salmonella, E. coli, and Norovirus. When contaminated gloves and aprons contact clean dishes and utensils, pathogenic organisms transfer to surfaces that directly touch food served to residents.
Elderly nursing home residents face elevated risks from foodborne pathogens due to weakened immune systems, chronic medical conditions, and medications that reduce stomach acid - a natural barrier against infection. Even minor exposures can trigger severe gastrointestinal illness, dehydration, and hospitalizations in this vulnerable population.
The Food Service Director confirmed that cross-contamination practices "could cause residents to get sick" and represented a failure of infection control protocols in the kitchen.
Unlabeled Food Creates Safety Hazards
Inspectors discovered multiple food items stored without required dating and labeling, making it impossible to track freshness and safety timelines. A large bag of okra and six chicken fingers in the freezer lacked open dates or use-by dates, while corned beef in the cooler had no date markings.
Federal food safety regulations require clear dating systems to prevent serving expired products that can harbor dangerous bacteria. The facility's own Dating and Labeling Policy mandates that opened foods must display current dates, use-by dates, item names, and staff initials.
The Food Service Director acknowledged the violations, explaining that "food that was not dated and labeled could cause food borne illness." She confirmed staff responsibility for properly marking all opened or prepared items before storage.
Without proper dating systems, kitchen staff cannot determine whether stored food remains safe for consumption. Foods stored beyond safe timeframes develop bacterial growth that cooking may not eliminate, particularly concerning for vacuum-sealed or low-oxygen environments where dangerous anaerobic bacteria thrive.
Contaminated Ice Machine Threatens Beverage Safety
Surveyors found a black substance covering the ice guard and interior lid of the kitchen ice machine, equipment that produces ice served directly to residents in beverages and therapeutic applications.
The contamination violated the facility's Ice Machine Sanitation Policy requiring staff to "wash, rinse and sanitize the ice making machine." The Food Service Director described the substance as "dirty with debris" and admitted the machine "had not been serviced."
Ice contamination poses serious health risks as ice bypasses cooking processes that eliminate bacteria. Contaminated ice can introduce pathogens directly into beverages, potentially causing gastrointestinal infections, respiratory complications, or systemic illness in immunocompromised residents.
The director acknowledged her responsibility for maintaining clean ice equipment "to make sure no bacteria or infection disease got into the ice that was served to the residents," yet the machine cleaning schedule had clearly failed.
Systemic Breakdown in Food Safety Oversight
The Food Service Director's interviews revealed awareness of proper protocols but inadequate implementation and staff training. She correctly identified cross-contamination risks and food dating requirements but failed to ensure consistent compliance among kitchen staff.
The director stated that staff working both sides of the dish room occurred "because new people were slow," indicating that operational pressures compromised safety protocols. This suggests insufficient staffing levels or inadequate training programs for new employees.
Industry standards require strict separation between dirty and clean food service areas, with mandatory equipment changes when crossing between zones. The Occupational Safety and Health Administration and Centers for Disease Control emphasize these protocols as fundamental infection control measures in healthcare food service.
Quality Assurance Committee Failures
Beyond immediate food safety violations, inspectors cited the facility's Quality Assurance and Performance Improvement committee for failing to adequately review and analyze abuse allegations, though specific details of this violation were not fully detailed in available records.
This citation suggests broader systemic issues with the facility's oversight mechanisms and ability to identify, investigate, and correct safety concerns before they impact resident care.
Required Corrective Actions
The facility must implement immediate corrective measures including comprehensive staff retraining on cross-contamination prevention, establishment of rigorous food dating and labeling systems, and thorough cleaning and maintenance of ice production equipment.
Kitchen operations require clear physical and procedural barriers between contaminated and clean areas, with mandatory protective equipment changes enforced through direct supervision. New employee training programs must demonstrate competency in infection control practices before independent work assignments.
Regular monitoring systems must verify compliance with food safety protocols, including daily equipment inspections, proper food storage verification, and documentation of staff adherence to protective equipment requirements.
The violations at Knollwood Healthcare demonstrate how fundamental food safety breakdowns can create multiple pathways for resident harm, from bacterial contamination in daily meals to compromised ice safety affecting beverages and medical care.
Full Inspection Report
The details above represent a summary of key findings. View the complete inspection report for Knollwood Healthcare from 2025-03-27 including all violations, facility responses, and corrective action plans.
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