Failure to Monitor Kitchen Equipment Temperatures
Penalty
Summary
The facility failed to properly monitor equipment temperatures in the Main Kitchen, which could potentially lead to food-borne illness. A review of the facility's policies, specifically the 'Equipment Temperature Logs' dated 9/18/24, indicated that the Dietary Services Manager is responsible for recording the temperatures of all refrigerators and freezers daily. These logs are to be posted in the Dining Services Department and maintained for one year. However, documentation from 12/1/24 to 1/27/25 revealed that temperatures were not recorded on several specific days for the walk-in and reach-in coolers and freezers, as well as the milk cooler. During an interview on 1/27/25, the Nursing Home Administrator and the Dietary Services Manager confirmed the findings, acknowledging the failure to monitor equipment temperatures. This lapse in monitoring created the potential for food-borne illness, as the facility did not adhere to its own policies regarding food safety and equipment temperature logging. The specific dates on which temperature logs were missing were 1/6/25, 1/13/25, 1/16/25, and 1/18/25.
Plan Of Correction
The facility will properly monitor equipment in the Main Kitchen in order to prevent the potential for food-borne illness. The facility is unable to correct that temperatures were not recorded on the following dates for the walk in and reach in coolers and freezers, and milk cooler: 1/6/25, 1/13/25, 1/16/25, and 1/18/25. The facility will record temperatures for the walk in and reach in coolers and freezers, and milk cooler. The facility will maintain the temperature logs in the Dining Services Department and kept on file for a period of one year. The Dietary Manager will educate dietary staff, including new hires, on the facility's "Temperature Recording Policy" which states that the Dietary Department will use the Refrigeration and Freezer Temperature Log to record the temperatures of all refrigerators and freezers daily. The forms will be posted in the Dining Services Department and kept on file for a period of one year. The Dietary Manager will audit Refrigeration and Freezer temperature logs five times a week for four weeks and then weekly for three months to ensure temperatures for the walk in and reach in coolers and freezers, and milk cooler. The results of these audits will be reported to the Quality Assurance Performance Improvement Committee for review, recommendations, and frequency of audits.