Improper Food Storage and Sanitation Practices
Penalty
Summary
The facility failed to maintain proper food storage and service practices in the dietary department and second-floor resident pantry/nourishment room, leading to potential contamination and increased risk of foodborne illness. Observations revealed several unsanitary practices, including an unlidded garbage can in the cook's prep area, uncovered bulk food storage containers stored less than six inches from the floor, and Magic Cup frozen supplements in direct contact with the walk-in freezer floor. Additionally, thawed Mighty Shakes were not labeled with a thaw date, and there were unlabeled and undated items in the walk-in produce cooler. Further inspection of the dry-storage area and food preparation area uncovered more issues, such as food and supplies in direct contact with the floor, a hole in the ceiling tile, and food particles in a drawer storing cooking equipment. The second-floor resident pantry/nourishment room also had a dirty breakfast tray on top of the ice machine, food splatter inside the microwave, and multiple opened and unlabeled food items in the refrigerator/freezer. An interview with the Nursing Home Administrator confirmed that these areas should be maintained in a sanitary manner, and all supplements should be labeled and stored according to manufacturer instructions.
Plan Of Correction
The garbage can was emptied, a lid was placed on it and it was removed from the cooks area. The white bulk food storage containers were removed from the kitchen. The Magic Cups were relocated to a shelf. The thawed magic cups were discarded. The unlabeled/undated pitcher and milk were discarded. Stained/broken ceiling tiles are being replaced. Walls behind the stove, oven and griddle were cleaned. The knives will be covered. The red bucket was removed from the prep sink. Breakfast tray was removed from the nourishment room. The ice scoop was covered. The microwave will be replaced. The refrigerator and pantry were cleaned, and any improperly labeled items were discarded. The dietary staff will be educated regarding proper labeling, dating and kitchen sanitation. The housekeeping staff will be educated regarding cleaning of pantries. Kitchen and pantry sanitation audits will be completed 3x per week x 4 weeks and then monthly x 2 by the NHA/designee. Any discrepancies will be corrected. The results of the sanitation audits will be reviewed at monthly QAPI x 3 months.