Improper Temperature Maintenance in Kitchen Walk-In Cooler
Penalty
Summary
The facility failed to maintain the left walk-in cooler in the kitchen at a safe operating temperature, which is a critical requirement for food safety. The cooler was observed to have an external thermometer reading of 45 degrees Fahrenheit, while a small white thermometer inside read 30 degrees Fahrenheit, indicating a discrepancy in temperature readings. During observations, various food items stored in the cooler were measured at temperatures ranging from 45 to 54 degrees Fahrenheit, exceeding the required maximum of 41 degrees Fahrenheit for safe food storage. The facility lacked a policy or procedure for preventative maintenance of the walk-in coolers, and the staff did not consistently check the internal temperature of the cooler contents to verify the accuracy of the thermometer readings. Interviews with the Food Service Director and Regional Food Service Director revealed that cooler temperatures were checked twice daily, but there was no verification of the thermometer's accuracy by measuring the temperature of the food contents. The staff responsible for checking the cooler temperatures were not fully aware of the required temperature standards and relied on a posted form for guidance. The facility's failure to maintain proper cooler temperatures and ensure accurate temperature monitoring posed a risk of bacterial growth in food, which could lead to foodborne illness among residents, particularly those with compromised immune systems.
Plan Of Correction
Plan of Correction: Approved February 10, 2025 The following corrective action(s) will be accomplished for those residents found to have been affected by the deficient practice: - Disposal of all food within the left walk-in cooler - Vendor came in the same day to inspect the unit, adjustment to the thermostat made The facility will identify other residents having the potential to be affected by the same deficient practice and the following corrective action will be taken: - All refrigeration units in the kitchen were inspected to ensure they are in proper working order and maintaining temps within required range The following measures will be put in place and/or systemic changes will be made to ensure that the deficient practice does not recur: - Implement a Policy and Procedure for preventative maintenance on walk-in coolers - Cooler temperature log revised to monitor temps 3x/day - Dietary staff educated on the new temperature log and the requirements for cold food storage The corrective action(s) will be monitored to ensure the deficient practice will not recur: - Auditing walk-in cooler x3 a day for 3 months until 100% The date for correction and the title of the person responsible for correction of each deficiency: - Date of Correction: 3/5/2025 - Person Responsible: Director of Food Services