Unsanitary Conditions in Dietary Department
Penalty
Summary
The facility failed to maintain sanitary conditions in the dietary department, as observed during an inspection. In the cook's area, a metal wire rack used for storing clean cooking equipment was found to be greasy with a significant buildup of debris, indicating inadequate cleaning practices. Additionally, the windowsill above the microwave and open bread loaves was cluttered and covered in dust and debris, posing a potential source of contamination. A storage container of butter was improperly handled, with a dirty, uncovered butter spreader resting on it, and the butter itself was discolored, had crumbs adhered to its surface, and appeared soft and melting. Further observations revealed that the interior of the microwave contained food splatter and peeling surfaces, which could lead to cross-contamination. A food prep station had an industrial can opener with a sticky blade, which had been used earlier to open cans of tuna fish and had not been cleaned afterward, failing to meet sanitary standards for food preparation equipment. These findings were confirmed with the facility's Nursing Home Administrator, highlighting the need for maintaining the dietary department in a sanitary manner to prevent potential food contamination and foodborne illness.
Plan Of Correction
Areas of concern noted during tour on 3/11/25 were cleaned/corrected that same day, 3/11/25. New microwave has been purchased to replace the current microwave noted as a concern during survey. Food prep, storage and hard surface areas will be placed on a routine cleaning schedule to prevent food contamination and food-borne illness. CDM and kitchen staff will be re-educated on new routine cleaning schedules. Audits of food prep, storage and hard surface areas will be completed by NHA/designee weekly x 4 weeks, then monthly x 2 months. Results will be reviewed at monthly QAPI meeting.