Deficiencies in Food Storage and Labeling Practices
Penalty
Summary
The facility failed to adhere to professional standards for food service safety, as evidenced by several observations of improper food storage, labeling, and cleanliness in the kitchen and dining areas. During an initial tour of the kitchen, pliers were found on the dish machine base, and the machine itself had crumbs and food particles on top, with signs of rust on the hood. In the walk-in cooler, vegan bacon was found without a use-by date, and lettuce and potatoes were observed with spoilage and bio growth, respectively. The reach-in refrigerator contained lemons and limes with mold, and a stick of butter was improperly sealed. In the dining room refrigerator/freezer, a food item was labeled with a resident's name but lacked a date, and two ice cream packages were found without any resident identification. The Director of Nursing could not confirm the duration of the food's presence. Interviews with the Kitchen Manager and Certified Dietary Manager revealed that the dish machine's cleanliness was overlooked, and the maintenance staff had left the pliers. The Kitchen Manager stated that all staff are responsible for proper storage, labeling, and dating, and that these topics were discussed in monthly meetings. The facility's policies on labeling, dating, and food storage were reviewed, indicating that leftovers and opened foods should be labeled with a discard date, and food items should be used on a first-in, first-out basis. However, the observations and interviews revealed that these policies were not consistently followed, leading to the deficiencies noted in the report.
Plan Of Correction
1. On the following was completed by kitchen manager: The pliers with a red handle on the machines base in the dish machine area were removed. The top area of the dish machine was cleaned. The dish machine hood was cleaned. The bacon strips in clear storage bag were discarded. The lettuce was discarded. The potatoes were discarded. In refrigerator #2 the lemon and limes and stick of butter were discarded. All items that did not belong to residents with name and date were discarded from dining room refrigerator. 2. Regional dietary manager conducted sanitation and quality audit of facility kitchen on. No other findings were identified. 3. Re-education was provided by Regional Dietary Manager to Kitchen Manager and dietary staff on storage, labeling and dating of food as well as kitchen sanitation. Reeducation was provided to maintenance staff on ensuring tools/equipment are removed from any area if not being actively worked on. Quality assurance checks for sanitation and for proper food storage, labeling and dating will be completed by the Kitchen Manager or designee weekly 3X for 12 weeks. 4. All results of the quality assurance checks/audits will be monitored and reviewed by the QA&A committee monthly until substantial compliance is assured.