Food Safety and Storage Deficiencies
Penalty
Summary
The facility failed to adhere to professional standards for food service safety, as evidenced by multiple observations in the main kitchen and two nursing units. In the main kitchen, there was a moderate amount of black grease buildup in the fryer, dust accumulation on clean pans stored on top of the oven, and dried brown spills inside the food warmer. Additionally, the dishwashing area had a windowsill caked with white debris, and the walk-in freezer contained open boxes of hamburger patties and chicken breasts exposed to air. Food debris was also found under shelving units in the freezer, and a piece of metal wall covering was hanging off the wall in the walk-in cooler. Clean dishwashing racks had dried food debris, and an ice scoop was left uncovered on top of the ice machine, with dust and debris on the floor beneath it. The downstairs dry storage area had stained ceiling tiles and dried liquid inside a ceiling light cover. In the 200 and 300-unit nourishment rooms, refrigerators were stocked with individual juice containers without any indication of when they were placed there, their expiration dates, or when they needed to be used by. Employee 3, the Assistant Director of Nutritional Services, confirmed that the juices are delivered frozen and dated when removed from the freezer, but once stored in the unit refrigerators, they are not dated. Manufacturer instructions indicated that the juices should be used within 14 days of thawing, but there was no evidence to show when the juices were thawed or when the 14-day expiration would occur. These findings were reviewed with the Nursing Home Administrator and Director of Nursing.
Plan Of Correction
All deficient items found in the kitchen, dishroom and pantries were corrected. Staff will be reeducated on proper food storage, dating and the daily, weekly and monthly cleaning list. Proper food storage, dating and labeling will be added to the closing list of each position to ensure each station is being checked before the employee leaves for the day. Kitchen walk throughs by management to ensure cleaning lists are being completed and that dating and labeling of food is correct. A weekly audit for 4 weeks to ensure that employees are completing cleaning lists and storing food properly. Results of this audit will be reported to the Quality Assurance Committee.