Deficiencies in Food Storage and Equipment Use
Penalty
Summary
The facility failed to adhere to professional standards for food service safety in both the main kitchen and one of the nourishment areas. Observations revealed that the facility did not maintain a log for the concentration of the sanitizer solution in the three-compartment sink, and the dish machine's wash temperature was consistently below the minimum safe temperature of 160 degrees Fahrenheit. Interviews with the Food Service Director confirmed that these logs were not being maintained, and the dish machine's temperature was not being recorded. Additionally, the facility's Med Bridge pantry area refrigerator contained multiple food items from outside sources that were not labeled with dates or names, and some items were found to be rotten. The facility's policies require that food brought in by family or visitors be labeled with the resident's name and the date it was brought in, and that it be discarded after three days. However, observations showed that these policies were not followed, as several items were found without proper labeling or were expired. The Nursing Home Administrator acknowledged that it was the facility's expectation for expired items to be discarded and for food items to be labeled and dated according to policy. The failure to comply with these standards and policies resulted in deficiencies related to food storage and equipment use.
Plan Of Correction
1. All unmarked food items were immediately removed from identified areas. 2. All unmarked thickened liquids and frozen shakes were immediately discarded from identified areas. 3. The Dietary Director immediately completed a comprehensive review of all refrigerators in the facility utilized by staff. 4. Dietary Director or Designee will provide re-education regarding maintaining daily temperature and sanitizer solution logs for the dishwasher machine. 5. Dietary Director or Designee will use logs to monitor the sanitizer levels in the 3 compartment sink and will educate staff on appropriate sanitizer levels of the 3 compartment sink. 6. All staff will be educated on storing and labeling food brought from outside sources at the time the food is stored. 7. Dietary Director or Designee will provide re-education to Dietary Staff regarding proper labels for food storage, thickened liquids and frozen shakes. 8. Compliance will be monitored by the Dietary Director or Designee through audits on temperature logs and sanitizer solution logs, daily for 30 days, and then 3x per week for 3 months. 9. Findings will be reported to the QAA Committee to determine the need for further audits.