Food Safety and Sanitation Deficiencies in Dining Room
Penalty
Summary
The facility failed to adhere to food safety requirements during meal service in the Country Inn Dining Room. Observations revealed that dietary employees did not follow proper hygiene protocols, such as changing gloves after handling non-food items or touching personal items like eyeglasses. Specifically, one employee was seen rinsing a knife and picking up paper meal tickets from the ground without changing gloves before serving food. Another employee handled refrigerator and microwave handles and then touched ready-to-eat bread without changing gloves. Additionally, food temperatures were not consistently monitored, as evidenced by an employee reheating chicken broth without taking its temperature before serving. Further observations highlighted unsanitary conditions in the kitchen area. Dirt and debris were found under the steam table and dish machine, where clean dish racks were stored. The microwave had a brown substance on its inner walls and top. During meal service, pureed soup was left on a surface beside the steam table without a hot holding element, and its temperature was not checked before being mixed back into the main soup pan. These actions and conditions demonstrate a failure to maintain food safety and sanitation standards as required by regulations.
Plan Of Correction
The dirt and debris was cleaned by the Dining Manager from under the steam table, dish machine, the wall, and the microwave. Nursing and Dietary staff will be re-inserviced by the Director of Nursing/Designee on heating foods and beverages in the microwave, hand hygiene, and safe serving temperatures. Random audits will be completed by the Director of Dining/Designee on safe and sanitary practices during meals and sanitary food storage and kitchen conditions weekly x4, monthly x2. Results of audits will be reviewed by the facility QAA Committee for further recommendations and/or follow-up.