Food Safety Deficiencies in Kitchen Operations
Penalty
Summary
The facility failed to adhere to professional standards for food service safety during one of three visits to the main kitchen. Observations revealed that the walk-in refrigerator on the dairy side had an internal temperature of 49 degrees Fahrenheit, exceeding the acceptable range of 35 to 40 degrees Fahrenheit. Several food items, including an egg platter, a tuna platter, and nutritional juice drinks, were found with internal temperatures above the required 40 degrees Fahrenheit. Additionally, a large container of raw chicken and raw meat in the walk-in meat refrigerator were improperly stored, with one container showing a pool of liquid at the bottom. Further issues were noted in the dry storage room, where dented cans of sliced pineapples and tomato sauce were not segregated with a 'do not use' sign. An opened bottle of extra light amber honey was found without a known opening date. A personal Styrofoam cup of coffee was observed in the food production area, and a large metal container was coated with a dried unidentified substance. The facility's use of sanitation solution was also problematic, as a red bucket tested with Hydrion strips showed an excessive level of 400 parts per million, which the Dietary Manager acknowledged as too much solution.
Plan Of Correction
F812 FOOD PROCUREMENT, STORE/PREPARE/SERVE-SANITARY What corrective action(s) will be accomplished for those residents found to have been affected by the practice: In the allegation of the Walk-in refrigerator on the dairy side was 49° not the necessary 40°. Dietary staff will be in-serviced to check walk-in refrigerator temperatures and ensure it is 40° or below. If not, to inform maintenance to fix/adjust the temperature. In the allegation of the Egg platter from dairy walk-in was 43.7° not the necessary 40°. Dietary staff will be in-serviced not to use refrigerated food with a temperature above 40°. In the allegation of the Scoop of Tuna from the dairy walk-in was 44° not the necessary 40°. Dietary staff will be in-serviced not to use refrigerated food with a temperature above 40°. In the allegation of the Container of nutritional juice drink from the dairy walk-in was 46° not the necessary 40°. Dietary staff will be in-serviced not to use refrigerated food with a temperature above 40°. In the allegation of Another Container of nutritional juice drink from the dairy walk-in was 47.1° not the necessary 40°. Dietary staff will be in-serviced not to use refrigerated food with a temperature above 40°. In the allegation of Raw chicken exposed and dated, Dietary staff will be in-serviced to properly seal and date open items and how long before they need to be disposed of. In the allegation of Raw meat dated, pool of on the bottom of the meat container. Dietary staff will be in-serviced as to the proper storage of raw meat. In the allegation of Bag of unidentified meat dated, Dietary staff will be in-serviced to properly label, date, and store refrigerated items. In the allegation of Red bucket having a reading of 400 parts per million indicating too much sanitation solution in the bucket. Dietary staff will be in-serviced on proper measurements for sanitation solution. In the allegation of Dry storage had a dented can of sliced pineapples that was not placed by the sign "do not use". Dietary staff will be in-serviced where to place and not use dented cans. In the allegation of Dry storage had 2 dented cans of tomato sauce that was not placed by the sign "do not use". Dietary staff will be in-serviced where to place and not use dented cans. In the allegation of Dry storage Open bottle of extra light amber honey was half used and was not dated as to when it was opened. Dietary staff will be in-serviced on proper labeling and storage of open items in the dry storage. In the allegation of Food prep area had a person 20 oz Styrofoam cup of coffee present. Dietary staff will be in-serviced not to have eat or drink or leave personal food in the kitchen. In the allegation of a Large metal container with a dried unidentified substance coating the surface. Dietary Staff will be in-serviced on proper cleaning of metal containers. How you will identify other residents having potential to be affected by the same practice and what corrective action will be taken: All residents in the facility have the potential to be affected by these practices. What measures will be put into place or what systematic changes you will make to ensure that the practice does not recur: The measures put into place/systemic changes made to ensure the standards are met: Dietary staff will be in-serviced to check walk-in refrigerator temperatures and ensure it is 40° or below. If not, to inform maintenance to fix/adjust the temperature. Dietary staff will be in-serviced not to use refrigerated food with a temperature above 40°. Dietary staff will be in-serviced to properly seal and date open items and how long before they need to be disposed of. Dietary staff will be in-serviced as to the proper storage of raw meat. Dietary staff will be in-serviced to properly label, date, and store refrigerated items. Dietary staff will be in-serviced on proper measurements for sanitation solution. Dietary staff will be in-serviced where to place and not use dented cans. Dietary staff will be in-serviced on proper labeling and storage of open items in the dry storage. Dietary staff will be in-serviced not to eat or drink or leave personal food in the kitchen. Dietary Staff will be in-serviced on proper cleaning of metal containers. Random QA audits will be conducted by the Dietary Manager or a qualified Designee, weekly for one month, then biweekly for another one month, and then monthly for one month or until substantial compliance has been determined. How the corrective action(s) will be monitored to ensure the practice will not recur, i.e., what quality assurance program will be put into place: Random QA audits will be conducted by the Dietary Manager or a qualified Designee, weekly for one month, then biweekly for another one month, and then monthly for one month or until substantial compliance has been determined. Findings of the QA audits will be reported in the Monthly QAPI meeting by the Director of Nursing or a qualified Designee for a period of three months and until substantial compliance is met.