Food Safety and Storage Deficiencies in Kitchen
Penalty
Summary
The facility failed to ensure that food was stored, prepared, distributed, and served in accordance with professional standards for food service safety in the main kitchen. During the recertification survey, it was observed that the kitchen had unclean areas, including a drain behind the oven that was full and backing up with a strong, foul odor, and food debris was found under and around the equipment. Additionally, potentially hazardous foods were not maintained at safe temperatures. A deep hotel pan of crab cake mix was found in the cooler at 48 degrees Fahrenheit, which was above the recommended storage temperature. The crab cake mix was prepared the previous day, and the Director of Dietary acknowledged that food could be out of temperature for 2 hours, but the mix was made the previous day by the night cook. Interviews with staff revealed that there were issues with the cooling process of food items. The Director of Dietary stated that cooling should not be done in large quantities and that they documented cooling temperatures of items like roasts. However, the crab cake mix was not cooled properly, as it was placed in a hotel pan instead of shallower pans for faster cooling. The Facility Services Director mentioned that the drain issue had been ongoing, and a contractor had been called to address it months ago. The Registered Dietitian emphasized the importance of proper food preparation, cooling, and storage to prevent bacterial growth and foodborne illness. The facility's policies on cooling and food storage were not adhered to, leading to these deficiencies.
Plan Of Correction
Plan of Correction: Approved February 28, 2025 F812 D What corrective action(s) will be accomplished for those residents found to have been affected by the deficient practice? Food identified was discarded immediately. The drain behind the oven was immediately reported to the Facility Services Director. The drain was unclogged and cleaned immediately, as well as the food debris under and around the equipment were cleaned immediately. How you will identify other residents having the potential to be affected by the same deficient practice and what corrective action will be taken? Additional food items were checked for appropriate temperature. No other drains were identified with a similar issue. What measures will be put in place or what systemic changes you will make to ensure that the deficient practice does not recur? PM cook #43 was provided education on 1/16/25 on policy Cooling of food items. All cooks were inserviced on the policy and procedure of cooling food items on 1/27/25. All dietary staff were inserviced on food storage policy and procedure on 2/6/25. Under all equipment cleaning will be added to the cooks daily cleaning schedule. How the corrective action(s) will be monitored to ensure the deficient practice will not recur, i.e., what quality assurance program will be put into practice? Dietary Manager or designee will audit all food items in the cooler and the cooling log three times a week for three months, weekly for three months, and quarterly thereafter. Drains will change from a monthly cleaning rotation to weekly cleaning and/or as needed. Two audits a week will be conducted to confirm no food debris is under or around equipment. All audits will be reported and reviewed at monthly QAPI meetings. The date for correction and the title of the person responsible for correction of each deficiency: Dietary Manager.