Food Safety and Sanitation Deficiencies
Penalty
Summary
The facility failed to store, prepare, and serve food in a manner that prevents the potential spread of foodborne illness. During an observation and review of the facility's cool down logs, it was found that the staff did not properly cool down four beef rounds according to the Hazard Analysis and Critical Control Points (HACCP) guidelines. The beef rounds were cooked and initiated for cooling, but the temperatures recorded did not meet the required cooling standards. The beef rounds did not reach the safe holding temperature of 40 degrees Fahrenheit within the specified time frame, and there was no documentation indicating further temperature checks. Despite this, the beef rounds were served to residents as roast beef. Additionally, an observation of the Unit 1 Nursing pantry revealed unsanitary conditions, including a microwave with dried, stuck-on food and expired food supplements available for resident use. The pantry contained 12 cartons of vanilla Glucerna with a use-by date that had already passed. These findings were confirmed through interviews and observations with the certified dietary manager and were reviewed with the Nursing Home Administrator.
Plan Of Correction
1. No residents were harmed. 2. The dietary manager reviewed temp logs, immediately had housekeeping thoroughly clean the microwave and removed the expired Glucerna from the cabinet. 3. The Dietary Manager educated dietary staff on the importance of food temps, thoroughly cleaning the microwaves and discarding expired food/drinks. 4. The Dietary Manager or designee will audit these areas of concern. These audits will be completed weekly for four weeks then monthly for four and brought to the monthly QA meeting for review.