Failure to Maintain Sanitary Food Storage and Handling
Penalty
Summary
The facility failed to adhere to professional standards for food service safety by not storing and serving food under sanitary conditions. During an initial tour of the main kitchen, a dietary employee was observed removing a cake from the cooler without wearing a hair net or beard guard, which he acknowledged was against the facility's policy. This lack of proper attire in the kitchen represents a breach in maintaining sanitary conditions during food handling. Additionally, a review of the solarium refrigerator revealed multiple food items that were improperly stored. These items included undated or outdated food with resident names, such as ice cream, ranch dressing, applesauce, pudding, chocolate milk, pumpkin pie, deviled eggs, celery, spaghetti, moldy meat and cheese, a sandwich roll, grilled chicken breast with mashed potatoes, and cottage cheese. The refrigerator also contained a removable brown substance on the door. The Director of Nursing confirmed that these items should have been discarded and labeled according to the facility's policy, indicating a failure to maintain proper food storage practices.
Plan Of Correction
1. No specific residents were cited in deficiency of 812 on the Annual Survey. Dietary Employee 11 was educated about wearing appropriate hair and beard net. Opened containers of food products that were undated were discarded. 2. Dietary Manager to complete kitchen rounds to verify that dietary employees always have hair and beard net in the dietary kitchen's areas and confined in a hair net or cap and have facial hair properly restrained. Food is labeled, dated, stored properly and variances to be corrected. 3. Dietary Manager or designee to review labeling/dating and staff attire policy which details dietary staff to verify food is labeled, dated, and stored properly and that employees have hair off the shoulders and confined in a hair net or cap and have facial hair properly restrained. Nursing Home Administrator or designee will complete weekly kitchen tours with dietary manager to ensure compliance. 4. Dietary Manager or designee to complete quality monitoring of food to assure food is labeled, dated, and stored properly and proper confinement of hair 5 X per week times 4 weeks then monthly. 5. The Dietary Manager or designee to present findings of quality monitoring at the Quality Assurance Performance Improvement Meeting monthly times one year. Quality monitoring schedule modified based on findings.