Improper Food Temperature Control in Facility
Penalty
Summary
The facility failed to serve food items in accordance with professional standards for food service safety, specifically involving the handling of tuna salad sandwiches. During a dinner tray line, it was observed that the sandwiches were stacked in a deep sheet pan placed in a steam table well that was turned off but still warm due to adjacent heated wells. The temperature of the sandwiches was recorded at 50 degrees Fahrenheit, which is within the temperature danger zone for potentially hazardous foods. The sandwiches were then removed and placed in the freezer to re-chill. A second pan of sandwiches was also found in the freezer with a temperature of 46.7 degrees Fahrenheit, indicating they were not adequately chilled to a safe serving temperature of at least 41 degrees Fahrenheit. The PM cook mentioned that the sandwiches were usually placed on a bed of ice, but the ice machine was not functioning, leaving no ice available for the tray line. The temperature log showed that the sandwiches were initially recorded at 38 degrees Fahrenheit at the start of the tray line, approximately 20 minutes before the observation. The Dietary Services Manager could not explain the temperature increase and acknowledged that the sandwiches were not chilled long enough in the freezer to reach a safe temperature. The facility's Food and Nutrition Services policy requires food to be stored, prepared, distributed, and served according to professional standards, which was not adhered to in this instance.
Plan Of Correction
A) What corrective action(s) will be accomplished for those residents found to have been affected by this practice? a. On sandwiches not meeting temperature were immediately removed. B) How will you identify other residents having the potential to be affected by the same practice, and what corrective action will be taken? a. On Audit completed on prepared food to ensure temperatures were appropriate. C) What measures will be put into place or what systemic changes will you take to ensure that the practice does not reoccur? a. By Director of Nursing/designee to complete education with dietary staff on how to store food. D) How will the corrective actions be monitored to ensure the practice will not reoccur; what quality measures will be put into place? a. Director of Nursing/designee to complete audit of meals daily to ensure food temperatures are appropriate, ensure compliance with federal regulation F812 weekly x4 weeks then monthly for 2 months or until substantial compliance is achieved. b. Findings will be reported monthly at the QA/Risk management meeting until such time substantial compliance has been determined.