Deficient Food Safety Practices and Sanitation in Food Service
Penalty
Summary
The facility failed to prepare and handle food in accordance with professional standards for food service safety, as evidenced by multiple observations during a kitchen tour and interviews with the Certified Dietary Manager (CDM). During the inspection, a pan of gravy stored in the walk-in cooler was found at 42°F, and the facility's cooling log showed incomplete entries and improper cooling of roast beef and turkey, which did not reach the required temperatures within the specified time frames. The CDM was unable to confirm whether any improperly cooled food had been served to residents. Additionally, a sanitizer bucket was found to have a concentration well above the required 200-400 ppm, and the chemical dispenser had not been serviced to address this issue. Further observations revealed that clean pans were stored with food debris, and the juice gun spout had an accumulation of debris, with uncertainty from the CDM about whether the spout was properly cleaned. The meat slicer had dried meat shavings, and the mixer had dried cake debris and splatter. The refrigeration unit in the kitchenette had a gasket with black spotted accumulation, and an open container of soy sauce requiring refrigeration was found stored at room temperature in the dry storage room. These findings indicate a lack of adherence to cleaning protocols and proper food storage practices. The report references specific sections of the 2022 FDA Food Code, highlighting the facility's failure to meet standards for cooling, sanitizing, cleaning, and storing food and equipment. The deficiencies observed have the potential to result in foodborne illness among all residents consuming food from the kitchen, as the facility did not consistently follow required food safety procedures.
Plan Of Correction
1. No residents were negatively impacted by this deficient practice. 2. The CDM has re-implemented a food cooling log in accordance with 2022 FDA Food Code section 3-501.15 cooling methods. The facility has repaired the quat sanitizer dispenser to ensure proper concentration of 200-400 ppm. The CDM has implemented a quat sanitizer log to ensure proper concentration under the Code by 4/25/2025. The clean pots and pans under the preparation table were recleaned. The juice gun was recleaned, including removing and disassembling the spout and wiping out the inside. The meat slicer was removed from operation. The mixer was thoroughly cleaned. The top gasket on the refrigerator in the Love Kitchenette was cleaned. The soy sauce identified as half opened was discarded from use. 3. The CDM was educated by the NHA on the Food Safety Requirements Policy and Procedure. All dietary staff were educated on the Food Safety Requirements Policy and Procedure including proper food cooling, proper testing of quat sanitizer, clean food prep surfaces, proper juice gun cleaning, non-food surface cleaning, and proper food refrigeration after opening. These items were added to the daily cleaning log. 4. The QAPI Committee has directed the CDM to perform random weekly audits of proper refrigeration of food items, food cooling temperatures, and cleanliness of food/nonfood contact surface. The Administrator is responsible for ensuring that substantial compliance is attained through the Plan of Correction and is maintained thereafter. The results will be provided to the QAPI Committee for further follow-up and review.