Sanitation and Storage Deficiencies in Kitchen Operations
Penalty
Summary
The facility was found to have deficiencies in its sanitation practices during a recertification survey. The high-temperature dishmachine was observed to have a final rinse temperature below the required 180 degrees Fahrenheit, with readings of 122 and 121 degrees Fahrenheit. Dietary staff, including Dietary Aide #1 and Dietary Aide #2, were not aware of the proper procedures for operating the dishmachine or monitoring the chemical sanitization process. The Director of Food Services was not informed of the low temperatures, which should have prompted immediate action to address the issue. Additionally, the facility failed to ensure that washed cooking equipment and trays were properly dried before storage. Observations revealed that wet trays, plates, and domes were being stacked and stored without adequate air-drying, leading to potential contamination. The Director of Food Services acknowledged the lack of sufficient space and drying racks to allow for complete air-drying of items before storage. The facility also had issues with cleanliness and storage in the kitchen and storage areas. One of the air circulation fans in the walk-in refrigerator was dusty with black build-up, and the dry goods storage room floor was unclean. Non-food items were improperly stored directly on the floor in the paper goods storage room. The Director of Food Services confirmed that these practices were against the facility's policies, which require a clean environment and proper storage of items.
Plan Of Correction
Plan of Correction: Approved April 15, 2025 I. Immediate Corrective Action While no residents were identified as being harmed by the deficient practices, immediate corrective actions were taken to address observed sanitation and food safety issues: - The dish machine was taken out of service immediately. Dishes were sanitized using the approved 3-compartment sink method with chemical sanitizer until the dish machine was repaired and recalibrated. - All wet dishes and utensils that had been improperly stored were rewashed, properly air-dried, and stored in a sanitary manner. - The dirty air circulation fan in the walk-in refrigerator was cleaned and sanitized. - The dry goods storage room was cleaned, with all debris and spilled food removed. - The dirty condiment tray was discarded. - All items improperly stored on the floor in the paper goods storage area were relocated to appropriate shelving. - Staff involved were counseled and re-educated on proper food safety protocols and dish sanitization procedures. II. Identification of other residents Although no direct resident harm was identified, all residents who receive food prepared in the facility could have been affected by the improper sanitization of dishware and unsanitary kitchen conditions. - All noncompliant practices were corrected on the spot. III. Systemic Changes - The facility policies titled Dish Machine Procedure and Storeroom/Food Delivery Procedures were reviewed and found to be in compliance with the regulations. - Staff were re-educated on dish machine operation, temperature requirements, and procedures for chemical sanitization. - The kitchen staff were re-educated on dishware and food storage and maintaining the cleanliness of the kitchen overall. - All dietary staff were in-serviced on how to read temperature gauges and test chemical concentrations when needed. - A No Wet Nesting policy was reinforced, and staff are now required to inspect items for dryness prior to storage. All dietary staff were educated on the No Wet Nesting policy. - A weekly cleaning schedule was developed and assigned to staff for: - Walk-in refrigerator cleaning (including fan guards). - Dry goods and paper goods storage areas. - Removal of expired, open, or improperly stored items. - Nothing on the Floor signage was placed in all storage areas. IV. QA Monitoring - An Audit Tool has been developed to track compliance with the facility policies titled Dish Machine Procedure and Storeroom/Food Delivery Procedures such as: - Documentation of daily dish machine temperature checks. - Weekly sanitation inspections of all food preparation and storage areas. - Monitoring of dish storage for signs of wet nesting or improperly dried items. - This audit will be conducted by the Food Service Director/Designee weekly for three months. - Audit findings will be compiled, analyzed and brought to the QAPI Committee meeting for review and assessed for continuance, based on compliance and incidence of negative findings. Responsible person: Food Service Director