Sanitation and Food Safety Deficiencies in Kitchen and Pantry
Penalty
Summary
The facility failed to maintain sanitary operations and food safety standards in the main kitchen and a pantry, as observed during a survey. In the main kitchen, a metal container with cake-like squares was found without labels or dates, and the heating units' vents had a thick layer of gray fuzzy substance. Additionally, the food disposal under the sink was covered with a thick layer of dry brown substance. The Dietary Manager confirmed these observations, acknowledging that the cake-like items should have been labeled and dated, and the vents and food disposal should have been clean. In the Gold Pantry, a refrigerator contained food items on a paper plate and in a ziplock bag without names or dates, and an open bottle of Pepsi also lacked labeling. The freezer contained an open half-gallon container of ice cream without a name or date, and ice packs used for resident treatments were stored with food. Temperature logs for the refrigerator and freezer were incomplete, missing entries for several days in November and entirely for December. The Assistant Director of Nursing confirmed these deficiencies, noting that food items should be labeled and dated, ice packs should not be stored with food, and temperatures should be logged daily.
Plan Of Correction
1. All items found without dates were immediately disposed of. All other pantries/refrigerators were checked for undated items as well as non-dietary items. The heating unit vents were inspected and cleaned the same day. The food disposal under the sink was cleaned the same day. The pantry refrigerator was cleaned of all items that were not labeled and dated. All refrigerators were temped and new temperature logs were put in place. 2. All refrigerators have been checked for temperature logs as well as proper labeling. 3. Nursing Home Administrator or designee will educate whole house on Food Labeling and Dating, Foods Brought by Family/Visitors, and Cleaning and Disinfection of Environmental Surfaces. Education also includes that the dietary manager or designee will temp and log all refrigerator temps daily. 4. Nursing Home Administrator or designee will audit to ensure the heater vents and disposal to ensure clean as well as all refrigerators, in the kitchen and the pantries, to ensure food is labeled including date. These will also be audited to ensure no non-dietary items are in the refrigerators. Refrigerator temperature logs will also be audited. The kitchen will be audited to ensure all unrefrigerated items are labeled and dated as well. These audits will be performed 1 refrigerator and the kitchen a day 3 times a week for 2 weeks then monthly until compliance is met. Audits will be reviewed at quality assurance meetings monthly until compliance is met.