Deficiencies in Food Safety and Sanitization Practices
Penalty
Summary
The facility failed to adhere to professional standards for food service safety, as evidenced by several deficiencies in their food storage and sanitization processes. During an inspection, it was observed that a kitchen staff member was manually washing dishware using a three-compartment sink, but the sanitizer concentration was found to be inadequate at 100 parts per million (ppm) instead of the required 200 ppm. Additionally, the facility's documentation for the pot sink temperature sanitizing concentration log showed faulty test strips, which were taped to the log and appeared white, indicating inaccurate readings. This lack of proper concentration solution maintenance was confirmed by the Assistant Food Service Director. Further observations in the main refrigerator revealed that two 10-pound briskets were unlabeled and undated, and other meats such as burgers, lamb, pork boneless loin, and beef roasts were only labeled with the distributor's received date. Potentially hazardous foods, including Buffalo chicken breast, turkey breast, cooked salami, and smoked ham, were found to have been stored for more than 72 hours, contrary to the facility's policy. These findings indicate a failure to comply with the facility's policies on labeling, dating, and storing food, which are essential for ensuring food safety.
Plan Of Correction
1. All undated or outdated food was discarded, the manually washed dishware were re-washed utilizing the dishwasher, and the sanitizer concentration used in the three compartment sink was adjusted to meet the required threshold following the event. 2. The Dining Manager or designee will conduct an audit on current foods being stored in the kitchen and on the nursing units to ensure no undated or outdated food items are present. The Dining Manager or designee will also conduct an audit testing the concentration of the sanitizer in the pot sink to ensure compliance with community policies and requirements by 2/28/25. 3. The Corporate Director of Dining or designee reviewed and if indicated, updated community policies for: "Sanitizing of Equipment Policy" including the "Pot sink Temperature Sanitizing Concentration Log;" "Labeling and Dating of Food Policy;" and "Leftover Foods Policy" by 2/28/25. The Director of Dining or designee will provide re-education on current policies to dining team members: "Sanitizing of Equipment Policy" including the "Pot sink Temperature Sanitizing Concentration Log;" "Labeling and Dating of Food Policy;" and "Leftover Foods Policy" by 3/10/25. 4. The Dining Manager or designee will complete an audit reviewing dates are listed in accordance with policy for foods being stored in the kitchen or nursing units, reviewing the sanitizer.