Deficiencies in Kitchen Sanitation and Food Storage
Penalty
Summary
The facility failed to ensure proper food safety practices in the main kitchen, as evidenced by issues with the dishwashing process and food storage. During an observation, it was noted that the dish machine, which was supposed to operate at high temperatures, was not functioning correctly and was being used as a low-temperature machine with chemical sanitation. Dietary Aides operating the machine were not trained to use test strips to verify the level of sanitation, and the District Manager confirmed that the staff had not received the necessary training to prevent cross-contamination. Additionally, during an inspection of the refrigerator leading to the deep freezer, a gray fuzzy substance was observed on the fan blades, cover, and ceiling, with food stored underneath. This condition posed a potential risk for foodborne illness. The District Manager acknowledged that the presence of the substance could lead to contamination of the food stored in the area.
Plan Of Correction
1. No residents were affected. 2. The dish machine is working properly and running at proper temperatures. Fan blades and the cover on the ceiling of the freezer have been cleaned. 3. Kitchen employees were in serviced by the District Manager regarding proper use of strips for measuring the sanitation level in dishwasher. The kitchen employees have been in serviced by the District Manager on the cleaning schedule of the fan blades and the cover on the ceiling of the freezer. 4. The Administrator/kitchen manager or designee will conduct inspections of the dish machine temps and sanitation, fan blades and the cover on the ceiling in the freezer to ensure they are in good working order and clean weekly x 4 weeks. The QAPI committee will determine the need for further audits.