Food Safety Deficiencies in Kitchen
Penalty
Summary
The facility failed to adhere to professional standards for food service safety in its main kitchen, as observed during a survey. Two large bulk containers labeled as 'flour' and 'sugar' lacked dates indicating when the products were placed or needed to be used by. Additionally, several white potholders were found on top of the convection oven, soiled with dried foods and significantly stained. The bottom shelf of the steamer and prep table, as well as the lower shelf of the production table, contained dust and dried food debris. The flooring under and behind the steamer and the table beside it had dried food and debris buildup, with a pipe area caked with dried food and debris. Further observations revealed that a two-door cooler had multiple shelves with exposed rust-colored metal due to worn-off protective coating. Ceiling vents and tiles over the coolers and serving line were covered in dust, with one tile significantly stained and drooping. The plate warming unit had dried food splatter and debris. The food serving temperature log for January 21 and 20, 2025, showed no recorded temperatures for breakfast meals, indicating a failure to check food temperatures. A follow-up observation on January 23, 2025, found potholders on the convection oven blackened and covered in dried food. These findings were reviewed with the Nursing Home Administrator and Director of Nursing.
Plan Of Correction
Cited: Bulk containers and soiled potholders were removed from service, with the contents of the containers discarded. Shelves in the steamer and prep areas were immediately cleaned, along with the floor and pipes in the steamer area. Cooler shelves were replaced, ceiling tiles were changed, and vents were thoroughly cleaned. Additionally, the plate warmer underwent a deep cleaning. Although the temperature logs for the food on the trayline for the cited dates could not be completed, the cook received proper education, and logs for future meals were successfully recorded. Like: Potholders and cooler shelves will be inspected to ensure they remain in good condition. Items that are worn or soiled will be replaced proactively. The structured cleaning schedule was revised for the steamer area, prep areas, floors (including pipe), vents, and plate warmer. Staff will be assigned specific cleaning tasks with checklists. The food service director/designee will review the checklists to verify compliance. Cooks and staff will receive ongoing training on the importance of maintaining accurate temperature logs. The food service director/designee will review logs daily to ensure they are completed correctly. Educations: Food Safety and Sanitation training will be completed with all kitchen staff including the importance of maintaining cleanliness in food preparation areas with focus on proper cleaning and sanitizing procedures for kitchen equipment, shelves, and floors. Additionally, staff will be educated on the importance of maintaining accurate temperature logs for food safety compliance, proper techniques for measuring and recording food temperatures, and how to troubleshoot and respond to temperature irregularities. Audits: Food Service Director/designee will complete a daily audit to ensure temperatures, bulk container labeling and dating, and cleaning tasks for floors (including pipe area) and shelves are completed. The daily audit will also include visual inspection for the cleanliness of potholders, ceiling tiles, and vents. Daily audits will be completed x 21 days, and will then be completed weekly.