Improper Food Storage Practices
Penalty
Summary
The facility failed to adhere to professional standards for food safety, as evidenced by improper storage of raw chicken and Mighty Shakes in the refrigerator beyond recommended time frames. During an inspection, it was observed that a box of boneless, skinless chicken was stored in the refrigerator for six days, exceeding the USFDA's recommended storage time for raw chicken. The Director of Culinary Services (DCS) incorrectly believed that the chicken was safe for use for about one week and that it was packaged with Cryovac, which was not the case. Additionally, a box of Mighty Shakes was found in the refrigerator with a date indicating it had been received from the vendor about a month prior. The DCS and Staff B were unaware that the Mighty Shakes should be used within 14 days after being removed from the freezer. The surveyor informed them of the correct storage guidelines, which were confirmed by the facility's sales representative. The DCS relied on information from the distributor, which stated that the chicken had a shelf life of 16 days, but this did not specify refrigeration or freezing conditions. The surveyor clarified that the chicken was not packaged with a low-oxygen method, as initially claimed by the DCS. The facility's failure to follow proper food safety standards had the potential to affect 42 of 44 residents on oral diets.
Plan Of Correction
The statement made on this Plan of Correction are not and do not constitute an agreement with the alleged deficiencies herein. To remain in compliance with all federal and state regulation the center has taken or will take the actions set forth in the following plan of correction. The following plan of correction constitutes the centers allegation of compliance such that all alleged deficiencies cited have been or will be corrected by the date indicated. Immediate Corrective Action: The box of chicken and mighty shake was discarded. Identification of other residents potentially affected: Current residents have the potential to be affected; however, based on inspection and not using the chicken or mighty shake no residents were affected. Measures: On re-education provided by the Director of Culinary Services to the culinary team members on following the standards of professional practice for food safety. Following the culinary services policy and procedures food storage chart for dry food and refrigerated storage. New team members will be educated to follow the standards of professional practice for food safety upon hire. Monitoring: The Director of Culinary Services/Executive Chef will complete daily audits for 4 weeks and then weekly for 2 months to ensure all items are following the professional practice for food safety. The Director of Culinary Services will report the findings to the Quality Assurance Performance Improvement Committee Monthly X 3 months or until the committee determines substantial compliance.