Food Storage and Temperature Deficiencies
Penalty
Summary
The facility failed to ensure that food was stored, prepared, distributed, and served in accordance with professional standards for food service safety. During a recertification survey, surveyors observed multiple instances of non-compliance with the facility's own policies regarding food storage and labeling. In the kitchen's produce refrigerator, several food items, including salmon, herbs, and various produce, were found unlabeled and undated. Similarly, in the freezer, bags of pasta and hash browns were also observed without labels or dates. The Executive Chef acknowledged awareness of the food items and their arrival dates, as they were responsible for ordering, but this did not align with the facility's policy requiring visible dating of potentially hazardous foods. Additionally, the surveyors noted that the small refrigerator in the second-floor dining room was not maintaining the proper temperature for food safety. The refrigerator, which contained food and snacks for residents, was recorded at 46 degrees Fahrenheit, exceeding the facility's policy requirement of 45 degrees Fahrenheit or below. The Dining Operations Manager confirmed that refrigerator temperatures were checked daily and acknowledged the elevated temperature during the survey. These observations indicate a failure to adhere to established food safety protocols, potentially compromising the safety and quality of food provided to residents.
Plan Of Correction
Plan of Correction: Approved March 7, 2025 Immediate action(s) taken for the resident(s) found to have been affected include: - Executive Chef or designee discarded unmarked and undated food items. - Executive Chef or designee labeled produce bins impacted by improper storage techniques. - Executive Chef marked canned goods and other dry goods with "received on" adhesive labels. - Operations Manager or designee placed service call to address the impacted refrigerator. Identification of other residents having the potential to be affected was accomplished by: - Residents who consume meals prepared in the facility’s kitchen have the potential to be affected. Action taken/systemic change put into place to reduce the risk of future occurrence include: - Director of Dining Services or designee will in-service Dining Services Staff on Food Labeling Policy by 3/31/25. - Director of Dining Services or designee will in-service Dining Services Staff on Refrigeration Storage Policy by 3/31/25. - Director of Dining Services or designee will in-service Shift Supervisors on Care & Operation of Refrigerators and Freezers Policy by 3/31/25. How the corrective action will be monitored to ensure the deficient practice will not reoccur: - Director of Dining Services or designee will audit labeling and dating of stored products weekly x10 beginning on 4/1/25. - Director of Dining Services or designee will audit refrigerator temperature logs weekly x10 beginning on 4/1/25. - Audit findings will be reported during QAPI. Date of Completion and Person Responsible: 4/20/25, Director of Dining Services