Improper Food Thawing and Ice Scoop Storage
Penalty
Summary
The facility failed to adhere to professional standards for food service safety, as evidenced by improper thawing of frozen chicken. Observations on January 7, 2025, revealed a large bag of chicken in a sealed plastic bag submerged in water in the kitchen sink without running water, contrary to the facility's policy that requires running cold water to thaw frozen foods. The Food Service Director admitted that the chicken was placed in cold water to expedite meal preparation, acknowledging that the process did not comply with the policy. Further interviews revealed uncertainty about whether the water temperature was monitored, and the director could not confirm adherence to the policy. Additionally, the facility did not maintain proper storage of ice scoops, as observed on January 8, 2025. An ice scoop was found lying inside the ice cooler on the Third-floor South side nourishment station, which was confirmed by a Nurse Aide and the Director of Nursing as inappropriate. The cooler lacked a fixed container for the scoop, and a separate plastic container with another scoop was found under the cart. The Nurse Aide was unsure why there were two scoops, indicating a lack of clarity in procedures for ice scoop storage.
Plan Of Correction
1. The ice scoop was immediately removed from the chest. The thawing process of the chicken cannot be corrected. 2. The Dietary Manager or designee will audit all ice chests to ensure that the ice scoops are stored correctly. The Dietary Manager or designee will audit thawing processes for chicken for proper procedure. 3. The Dietary Manager or designee will re-educate all nursing staff and dietary aides on proper storage of ice scoops. The Dietary Manager or designee will re-educate all dietary staff on the proper thawing technique for frozen chicken. 4. The Dietary Manager or designee will perform ice chest audits for proper storage of scoops weekly x 4 and monthly x 2. The Dietary Manager or designee will perform thawing of food item audits weekly x 4 and monthly x 2. Findings will be reported to the Quality Assurance Committee.