Food Storage and Sanitation Deficiencies in Kitchen
Penalty
Summary
The facility failed to store food items and maintain equipment in a safe and sanitary manner in the main kitchen. During an initial tour, several issues were observed, including a bag of elbow macaroni with a hole and no open or use-by date, and a temperature control unit with a significant accumulation of a black substance on the vents. An open container of whole rosemary had an expired use date, and an open container of blue food coloring had an unreadable use-by sticker. In the walk-in freezer, cardboard boxes containing food items were found under circulation fans with a large accumulation of ice. The walk-in cooler contained orange juice containers that were not used within the required 10 days of thawing, as well as low-fat cottage cheese and cubed cheese with expired use-by dates. Further observations revealed several clear containers of pudding, a thawed box of hot dogs, and a container of hot dog chili sauce with expired use-by dates. A large bag of shredded lettuce and baked lima beans also had expired use-by dates. Clean items stored on wire racks were not protected from mop splash during floor cleaning. A green plastic tray in the sink next to the dishwasher had a build-up of a black substance, and temperature control units and machines had visible dust and black build-up. Additionally, an employee was observed without a beard guard while working in a food prep area. These findings were reviewed with the dietary manager and administrative staff.
Plan Of Correction
1. No residents were affected by deficient practice. Expired food items have been discarded; surfaces found to have dust and debris have been cleaned; other issues found have been resolved. Employee # 7 counselled for failing to wear beard guard. 2. Administrator / designee will conduct a kitchen inspection to determine if other expired food items exist; storage of items on bottom shelves have lining protection; equipment, vents, and other surfaces are free from dust / stains / debris; staff are wearing proper hair restraining devices. 3. Administrator / designee will conduct training with all Dietary personnel on CFR 483.60 (i)(1)(2) and the Center's Policy regarding Food Procurement / Storage / Sanitation. 4. Administrator / designee will monitor for compliance by conducting routine kitchen audit inspections at least weekly x 4 weeks and then monthly x 3 months. Results of the inspections will be submitted to the QAPI team. 5. Date of Compliance 1/30/2024.