Deficiencies in Food Storage and Sanitation Practices
Penalty
Summary
The facility failed to adhere to professional standards for food service safety, as evidenced by improper storage and labeling of food items. Observations in the kitchen revealed numerous food items in the dry storage area, walk-in cooler, and walk-in freezer that were not labeled or dated according to the facility's policy. This included opened bags of pasta, bread, and canned goods without discard dates, as well as refrigerated items like chicken noodle soup, gravy, beets, and crushed pineapple that were past their discard dates. Additionally, frozen meat was improperly thawing next to prepared foods, and pre-poured milk and juice cups lacked labels or discard dates. The facility also failed to maintain cleanliness in the kitchen, with observations noting debris on the floor, utensils in drawers with unknown substances, and stainless-steel surfaces with streaks and spots. The deep fryer and surrounding areas had significant grease buildup, and the stove and oven were marked with food or grease splatters. The Dietary Manager confirmed these deficiencies, acknowledging that the dietary staff were responsible for cleaning and sanitizing the kitchen but were not completing their daily cleaning tasks as required.
Plan Of Correction
Food that was not appropriately covered, labeled, or dated was discarded from all storage areas. Sugar replaced without scoop. Debris removed from floors. Debris removed from freezer floor and from behind appliances including the ice machine on 12/18/2024. All residents have the potential to be affected. Dietary staff educated on sanitation policy, monitoring tools, cleaning standards, cleaning schedules and responsibilities sanitizing equipment, food storage policy including labeling and dating. By 12/21/2024. Dietary manager or designee to audit for compliance with sanitation, cleaning standards, cleaning schedules and responsibilities sanitizing equipment, food storage policy including labeling and dating. Audits will be conducted 4 times weekly for 4 weeks, then 2 times weekly for 2 weeks, and periodically thereafter. Results of the audits will be provided to the Administrator by dietary manager and be presented for review at the monthly Quality Assurance Improvement Committee (QAPI) meeting monthly for a period of three months. Any revisions to the audit plan will be reviewed and implemented with the coordination of the interdisciplinary team at QAPI Committee meeting.