Food Safety and Sanitation Deficiencies
Penalty
Summary
The facility failed to adhere to professional standards for food service safety, resulting in unsanitary conditions and potential foodborne illness risks. During an inspection of the main kitchen, several issues were identified, including a microwave with debris, dirty recessed circular insets, and residue on utensil holders. The ovens had black and brown residue with a pool of brown fluid on the floor. The reach-in fridge contained unlabeled thickened fluids, and the ice machine had a thick white and blue substance on the hinges. Additionally, metal shelves storing plastic cups and bowls were dirty, and the floor beneath them was littered with debris. In the nourishment room, an opened bottle of Jevity 1.5 was found with splattered liquid and no date of opening. Unlabeled items, such as a Styrofoam cup and a McDonald's coffee cup, were found in the refrigerator. A cottage cheese container and a brown paper bag of food were also undated. The facility's policy stated that food and beverages without a name or date should be discarded. Furthermore, during a lunch meal temperature check, the kitchen's garbage pail was overflowing, and the ice machine was found to have a crack with rust and sealant substances. These observations indicate a failure to maintain sanitary conditions in food storage and preparation areas.
Plan Of Correction
Preparation and/or execution of this plan does not constitute admission or agreement by the provider of the truth of the facts alleged or conclusions set forth on the statement of deficiencies. This plan of correction is prepared and/or executed solely because it is required. (1) What corrective action(s) will be accomplished for those residents found to have been affected by the deficient practice? On 3.31.25 the Dietary Manager cleaned the Amanda Microwave and removed the light and dark brown debris from all sides of the interior of the microwave. On 3.31.25 the Dietary manager cleaned the 2 recessed circular inserts to the right of the coffee station, removed the brown liquid from the bottom, and removed the brown residue and black powdery residue from the top of the utensil holder. On 3.31.25 the Dietary Manager cleaned the 2 Garland double-door ovens, removed the black and brown residue from the exterior of the front of the ovens, removed the pool of brown fluid from the lower bottom right corner of the oven and cleaned the brown liquid dripping from the pool of liquid that dripped on the floor. On 3.31.25 the Dietary manager removed the 3 unlabeled plastic cups with liquid in them from the reach-in Delfield fridge. On 3.31.25 the Manitowoc ice machine was cleaned by Maintenance Director and the white and blue substance from the hinges directly above the ice were removed. On 3.31.25 the Dietary manager cleaned the bottom shelf of the rack of metal shelves that stored small plastic cups, bowls, and glasses stored and removed the tan, yellow and brown residue. On 3.31.25 the Dietary Manager cleaned the floor under the metal shelves and removed the plastic cup, round foil cover, paper and food. On 3.31.25 the opened feed formula, the small Styrofoam cup, Daisy Cottage cheese, brown paper bag of food and orange disposable coffee cup were removed from the first floor nourishment room and discarded by the Unit Manager. On 4.2.25 the dietary manager removed the overflowed garbage pail from the kitchen and disposed of it properly. (2) What residents have the potential to be affected by the same practice and what corrective actions will be taken; On 4.16.25 a Kitchen Sanitation audit was completed by the Dietary manager, no concerns identified. On 4.22.25 a quality review was completed by Dietary Manager to ensure food is stored, prepared, distributed and served in accordance with professional standards for food safety, sanitary conditions and prevention of foodborne illnesses. Any issues identified were corrected. (3) What measures will be put into place or what systematic changes you will make to ensure that the practice does not recur; On 4.22.25 the Dietary manager completed education with dietary staff on the components of F812 Food Procurement/Store/Prepare/Serve/Sanitary with emphasis on ensuring food is stored, prepared, distributed and served in accordance with professional standards for food safety, sanitary conditions and prevention of foodborne illnesses by the Director of Nursing/designee. Newly hired dietary and nursing staff will be educated on the components of F812 Food Procurement/Store/Prepare/Serve/Sanitary with emphasis on ensuring food is stored, prepared, distributed and served in accordance with professional standards for food safety, sanitary conditions and prevention of foodborne illnesses by Assistant Director of Nursing/Designee during orientation as part of the systematic change. (4) How the corrective action(s) will be monitored to ensure the practice will not recur, i.e., what quality assurance program will be put in place: Registered Dietician/Designee to conduct audits of kitchen and nourishment room twice a week for 4 weeks, then once a week for 4 weeks and then monthly for 1 month to ensure compliance with F812 Food Procurement/Store/Prepare/Serve/Sanitary with emphasis on ensuring food is stored, prepared, distributed and served in accordance with professional standards for food safety, sanitary conditions and prevention of foodborne illnesses. The findings of these quality monitoring to be reported to the Quality Assurance/Performance Improvement Committee monthly until the committee determines substantial compliance has been met.