Sanitation and Expired Food Issues in Kitchen
Penalty
Summary
The facility failed to maintain a clean and sanitary kitchen environment, as observed during a survey. Several issues were noted, including peeling paint and rust-like surfaces on tables in the food preparation area, pitchers with leftover sticker debris, and a plastic serving cart with scratches and stains. The floor around cooking appliances was soiled with debris and a black liquid-like substance, and the plate warmer had visible dried brown substance or corrosion. Additionally, the dispensing hose and nozzle for the juice bin were found lying directly on the floor, and a plastic bin with syrup containers was sticky. The oven handle was greasy with dried debris and carbon build-up, and the walk-in refrigerator had brownish-black debris around the frame. Clean utensils were stored in a dirty plastic bin on a utility cart with dirty items, and water was pooling on the floor near the ovens and steamer. The facility also failed to ensure that food items were not past their use-by or expired dates. In the dry storage area, several expired items were identified, including large cans of chicken and dumplings, chili, a case of jelly, a can of beef stew, a can of chili con carne, a jar of peanut butter, and cases of butterscotch pudding, pinto beans, carrots, and peanut butter. Additionally, four packages of walnuts had unreadable hand-written dates and lacked use-by dates. The Certified Dietary Manager was unable to provide use-by dates by the lot number for these items. These deficiencies could potentially affect 72 of the 75 residents who consume an oral diet at the facility.
Plan Of Correction
F812 Food Procurement, Store/Prepare/Serve- Sanitary 1) What corrective action(s) will be accomplished for those residents found to have been affected by the deficient practice; A. Table in food preparation area with peeling paint on and shelf has been sanded and painted on. B. Table in food preparation area with rust-like surfaces have been sanded and painted on. C. Dissolvable stickers are being used for dating the pitchers and thoroughly cleaned when removed. D. Plastic serving cart with scratches and staining has been discarded. E. Staff have been educated to thoroughly clean floor at the end of each meal. F. Plate warmer has been thoroughly cleaned, sanitized, and added to the weekly cleaning schedule. G. The juice machine has been replaced, and the hoses are secured. H. Condiment bins are being cleaned and sanitized after each use prior to restocking. I. Oven is being wiped down after each use and thoroughly cleaned weekly. J. Refrigerator gaskets are being wiped down daily. K. Separate areas designated for clean and dirty items to avoid cross-contamination. L. Water pooled along the wall was cleaned on the spot. Steamer has been serviced with new gasket in place to prevent leaks. M. Chicken and dumplings discarded 2/10/2025. N. Canned chili discarded 2/10/2025. O. Case of jelly discarded 2/10/2025. P. Case of beef stew discarded 2/10/2025. Q. Can of chili con carne discarded 2/10/2025. R. Jar of Skippy peanut butter discarded 2/10/2025. S. Case of butterscotch pudding, case of pinto beans, case of carrots, and case of peanut butter all labeled with "Use by" dates. T. Four packages of walnuts discarded on 2/10/2025. (2) How you will identify other residents having potential to be affected by the same practice and what corrective actions will be taken; CDM completed a sanitation audit of the kitchen on 2/17/2025 to include but not limited to the doors, door seals, floors, juice machine, dish racks, can opener, kitchenware, food storage, sanitation solution, and equipment function. No negative findings. CDM completed a food storage audit on 2/17/2025 to ensure all food items are dated, labeled and packaged properly to prevent contamination and growth of organisms. No negative findings. (3) What measures will be put into place or what systematic changes you will make to ensure that the practice does not recur; LNHA initiated ongoing education with CDM and dietary staff on the components of this regulation with emphasis of following proper sanitation, kitchen/nourishment room cleaning schedules, safe food handling to prevent the outbreak of foodborne illness, proper food storage including labeling and dating food items. LNKA initiated ongoing education with CDM and dietary staff on proper notification to the maintenance staff when issues or concerns are identified. (4) How the corrective action(s) will be monitored to ensure the practice will not recur, i.e., what quality assurance program will be put in place; CDM/Designee to conduct a sanitation audit of the kitchen 5 days weekly x 2 weeks, 2 days weekly x 2 weeks and then weekly x 2 months or until substantial compliance is met ensuring the kitchen is meeting the sanitation requirements as per federal guidelines. CDM/Designee to conduct a food storage audit 5 days weekly x 2 weeks, 2 days weekly x 2 weeks and then weekly x 2 months or until substantial compliance is met to ensure all food items are dated, labeled and packaged properly to prevent contamination and growth of organisms. The findings of these quality reviews are to be reported to the Quality Assurance/Performance Improvement Committee monthly x 3 months, or until the committee determines substantial compliance.