Deficient Food Storage, Preparation, and Sanitation Practices Identified
Penalty
Summary
Facility staff failed to store, prepare, and serve food in accordance with professional standards, as evidenced by multiple observations during meal service and kitchen inspections. During a lunch meal service, hot foods such as minestrone soup, fried chicken, and broccoli were served below the required temperature of 135 degrees, while cold foods like pudding and milk were above the safe temperature of 41 degrees. These temperature discrepancies were confirmed by both the surveyor and facility staff. Additionally, food items in the kitchen freezer were found without expiration dates, and several items in the refrigerator, such as eggs, ground meat, and mashed potatoes, were not dated or labeled. Staff interviews revealed a lack of consistent understanding and application of food labeling and dating requirements. Further observations in nourishment and dining rooms on various units revealed unsanitary storage practices, including undated and unlabeled food and drink items, personal belongings such as cell phones and pocketbooks on food service counters, and food left out at room temperature. Staff interviews, including those with infection control nurses, confirmed that these practices posed sanitary and infection control concerns. The findings were reviewed with facility leadership, including the Administrator and Director of Nursing.