Food Storage and Sanitation Deficiencies
Penalty
Summary
The facility failed to store food in a sanitary manner in both the dietary department and one of the nursing unit pantries. During a kitchen tour, it was observed that the soap dispenser lever at the handwashing sink was covered with thick dried food debris. Additionally, a measuring cup with a dried, flaky substance was found in the cooks' utensil drawer, stored alongside clean utensils. In the thickened liquid cooler, an opened package of sliced cheese and a large opened bulk container of grape jelly were not dated, and a dried pink substance was found inside the length of the door. In the walk-in cooler, two areas of dried white substance were found on the floor under shelves storing meat and milk cartons, and a large opened bulk container of grape jelly was dated but not legible. The Dietary Manager confirmed that these items should have been dated and legible. In the Nursing unit 3A pantry, the refrigerator was found to have temperatures above the required 41 degrees Fahrenheit, with readings of 47, 48, and 46 degrees Fahrenheit on consecutive observations. The refrigerator contained eight milk and three yogurt containers during these observations. The Administrator confirmed that the refrigerator was used for resident foods, indicating a failure to maintain proper food storage temperatures as per the facility's policy.
Plan Of Correction
1. The noted areas in the kitchen were cleaned and undated food was discarded. The items from the unit 3A refrigerator were discarded. Refrigerator temperature settings were changed to a cooler level. Refrigerators replaced on three units. 2. There were no other instances identified during the survey. 3. To prevent this from reoccurring, the NHA/designee completed education with the dietary manager and kitchen staff on kitchen cleanliness and dating food items. The environmental services manager and staff were educated on checking refrigerator temperatures, discarding food items if temperatures are elevated, and to notify the NHA of reoccurring elevated temperatures. 4. To monitor and maintain compliance, the NHA/designee will complete kitchen audits to check for dated open items and kitchen cleanliness weekly x 4, biweekly x 2, and monthly x 1. To monitor and maintain compliance, the NHA/designee will complete food pantry refrigerator temperature audits to check for proper refrigerator temperatures weekly x 4, biweekly x 2, and monthly x 1. Results will be reviewed at the QAPI meeting.