Deficiencies in Food Safety and Storage Practices
Penalty
Summary
The facility failed to adhere to professional standards for food service safety, as observed during a survey. The Certified Dietary Manager (CDM) revealed that maintenance staff and an external vendor were responsible for cleaning the ice machines. However, an inspection of the ice machine's dispensing spout showed a significant accumulation of black and brown debris. Additionally, the microwave in the main kitchen had a buildup of debris and chipping surfaces, and utensil drawers contained crumb debris. These conditions indicate a lack of proper cleaning and maintenance, which could lead to food contamination. Further observations revealed improper storage and temperature control of food items. An open gallon container of soy sauce was stored under a preparation table despite instructions to refrigerate after opening. The dish machine was not consistently reaching the required minimum wash temperature of 160°F, as evidenced by multiple cycles showing temperatures below this threshold. The CDM admitted that staff were not diligent in maintaining logs to ensure the dish machine's proper functioning, and the device used to test the machine was reportedly malfunctioning. The facility also failed to properly cool and store leftover food items. During a review of the walk-in cooler, items such as chili, creamy vegetable soup, and cooked pork loin were found at temperatures above the recommended 41°F. The CDM was unsure of the cooling methods used and decided to discard the items. A subsequent visit found a pan of pork gravy at 69°F, which was also discarded. These findings highlight a lack of adherence to FDA Food Code standards for cooling and storing food, potentially leading to foodborne illnesses among residents.
Plan Of Correction
Element #1 No specific Residents were identified in citation. Ice Machine and Dish Machine were serviced/cleaned by vendor, microwave was replaced. Utensil drawers were cleaned of debris, floor area behind ice machine has been cleaned. Soy Sauce disposed of at time of observation. Observed gallon of chili, vegetable soup and pork loin discarded at time of observation. Element #2 Residents residing in facility who have food prepared in the dietary department have potential to be affected. Element #3 Nutrition Services staff have re-educated on 2017 FDA food Code sections 4-601.11, Food Contact, Section 3-501.16 Time/Temp control for safety food hot/cold handling by CDM. Element #4 Nutrition Services Manager/designee will complete random weekly sanitation audits, cooling log and Dish Temperature audits. Variances will be addressed at the time of observation. Weekly audits to be forwarded to the facility QAPI committee for review and further recommendations. Element #5 The Administrator is responsible for sustained compliance.