Dietary Staff Failed to Use Required Facial Hair Covering During Food Service
Summary
During a follow-up kitchen tour, a dietary manager was observed assisting with plating food at the steam table while having a short, neatly trimmed beard that was not covered by a facial hair covering. The dietary manager stated he usually wore a facial hair covering but had not planned to stay at the facility, as he was originally there to pick up chemicals. However, after a phone call with the Culinary Director, he was asked to remain until her arrival and subsequently participated in food service without the required facial hair covering. Both the Culinary Director and the Administrator confirmed that facial hair coverings are always required for staff with facial hair in the kitchen, and acknowledged that the dietary manager should have been wearing one during food service.
Penalty
Resources
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Surveyors found that frozen food items in the main kitchen’s walk-in freezer, including biscuits, diced carrots, spinach, and hamburger patties, were stored in opened plastic bags placed in open or unsealed cardboard boxes, rather than in properly sealed containers. These conditions were observed on multiple days in the presence of the Dietary Manager, who later confirmed that the storage methods did not meet professional food service safety standards, resulting in a deficiency citation for improper food storage.
Surveyors found that food service operations failed to meet professional food safety standards in both the main and satellite kitchens. In the main kitchen, a cook’s facial hair was not fully covered, the handwashing sink did not initially provide warm water, wet-nested pans and dirty plate domes were stored for use, ice buckets were stained with mold-like discoloration, and the high-temp dishwasher failed to reach the required sanitizing temperature. In the satellite pantry, the dishwasher did not reach required wash temperatures, vents and cabinets above serving dishes had mold-like buildup and residue, floors were damaged and soiled, the dishwasher chemical cabinet was rusted, the AC filter was heavily soiled, the juice dispenser had debris near clean cups, and tray carts contained dirty sheet trays. During tray line observation, salad items were held above 41°F, and a pureed vegetable listed on the menu extension was not available on the line.
Surveyors found multiple food safety violations in the kitchen, including a walk-in cooler operating above the required 41°F, numerous expired milk cartons left in storage, and pies stored on Styrofoam plates left uncovered in a prep cooler. They also observed a fan blowing directly on uncovered pans of apple crisp in a food prep area. Dietary leadership confirmed that the cooler temperature, presence of expired food, uncovered desserts, and use of a fan in the food prep area were not consistent with facility policy and professional food service standards.
Surveyors observed that dietary staff did not follow the facility’s personal hygiene policy requiring hair restraints, as two dietary employees worked over uncovered food on the tray line with uncovered mustaches. In the same food preparation area, equipment including a large mixer with an uncovered bowl, a Robot-coupe mixer, and a blender were stored and used beneath window frames with peeling paint, and a nearby window blind had dried food debris along its length. Another window frame above a storage rack of meal trays also had peeling paint, demonstrating unsanitary food storage and preparation conditions.
Surveyors observed that dietary staff repeatedly worked in kitchen and meal service areas with uncovered facial hair, despite facility policy and state sanitation requirements mandating effective hair restraints. Two dietary aides with short beards or mustaches were seen walking through food preparation areas, taking food temperatures, handling food, and plating meals at steamtables in dining rooms without any facial hair coverings, while the current policy required all hair, including facial hair, to be restrained to prevent contamination.
Surveyors found that kitchen staff failed to follow food storage and labeling standards, including multiple dry goods with past or missing use-by dates, undated and improperly sealed refrigerated and frozen items such as cut vegetables, meats, and prepared salad dressings, and a tray where leaking salami was stored with cheese. An allegedly clean skillet was observed with encrusted food on its surfaces. The Food Service Manager acknowledged that items should have been sealed, dated, and cleaned in accordance with the Idaho Food Code.
Improper Storage of Frozen Food in Walk-In Freezer
Penalty
Summary
Surveyors identified a deficiency related to food safety requirements in the main kitchen’s walk-in freezer. During an observation on April 27, 2026, at 9:30 a.m., in the presence of the Dietary Manager (Employee E5), surveyors observed one bag of frozen biscuits stored inside an open plastic bag placed within an open cardboard box, and frozen diced carrots stored inside an opened plastic bag placed within an open cardboard box. These storage practices did not comply with professional standards for food service safety, as the food items were not properly sealed to prevent contamination. A subsequent observation on April 28, 2026, at 1:30 p.m., again in the presence of Employee E5, revealed additional improperly stored items in the walk-in freezer, including frozen spinach inside an opened plastic bag placed within a cardboard box and frozen hamburger patties inside an opened plastic bag placed within a cardboard box. In an interview on April 30, 2026, at 1:00 p.m., Employee E5 confirmed that the foods observed on both dates were not properly stored. These findings were communicated to the Nursing Home Administrator on April 30, 2026, at 1:40 p.m., and formed the basis of the deficiency for failure to store food in accordance with professional standards for food service safety.
Plan Of Correction
1) Immediately upon being made aware of the concern, the spinach, biscuits, and hamburgers found were all discarded as appropriate. All food that was found to have been stored improperly were immediately discarded as needed. 2) FSD completed an immediate audit of the food items stored in the walk in freezer to ensure foods were properly covered and stored within the walk-in freezer to ensure foods were properly covered and protected from contamination, freezer burn, and or any other issues that can arise from an improperly stored item. No other items were found at the time to have been stored improperly or without proper packaging/storage practices. 3) All Dietary staff was educated on proper food storage practices, facility policy, and the regulation requirements for proper food storage. This included maintain foods in covered contained or sealed packaging, preventing cross contamination, maintaining food quality, and adhering to regulatory requirement and standards. Education also provided on expectations for ongoing monitoring by all staff for freezer storage throughout each shift. 4) The FSD or designee will conduct weekly audits for one month of the walk in freezer to ensure all food is properly stored within the freezer. After one month audits will be conducted once per month to include verification that all food items are properly covered, dated if applicable, and stored to prevent contamination. 5) Findings will be reported to the QAPI committee as needed.
Food Safety and Sanitation Deficiencies in Main and Satellite Kitchens
Penalty
Summary
Surveyors identified multiple failures to store, prepare, distribute, and serve food in accordance with professional standards for food service safety in both the main kitchen and a satellite pantry kitchen. In the main kitchen, a cook’s beard cover did not fully cover all facial hair, and the handwashing sink initially did not provide warm water until the Executive Director manually adjusted a valve under the sink. In the pot washing area, full-sized steam table pans were stacked while still wet, and more than five plate domes with stuck-on food particles were found piled in the tray line area ready for use, indicating they had not been properly washed. Two large ice buckets were stained with black and grey mold-like discoloration and white wear marks. The high-temperature dishwashing machine in the main kitchen was run three times but failed to reach the required 180°F rinse temperature, only reaching 172°F, meaning dishes were not properly sanitized. In the second-floor satellite pantry kitchen, the high-temperature dishwashing machine was also run three times and failed to meet required wash temperatures, reaching only 139°F instead of the required 150–165°F, so dishes were not properly cleaned and sanitized. Additional sanitation and maintenance issues were observed, including a vent above serving dishes with a mold-like accumulation, broken and soiled cabinets above serving dishes with residue on the handles, and pantry floors with cracked, broken, and missing tiles with debris or residue buildup. The dishwasher chemical cabinet lock was rust-laden, the AC filter was covered with dark grey soot and dust, the juice dispenser with clean cups nearby had debris on top, and tray delivery carts contained large sheet trays with residue and stuck-on food debris. During a tray line observation, chopped tomatoes and sliced avocados on the salad line were held at 44°F and 45°F respectively, above the required 41°F or less, and the menu extension listed pureed peas for a pureed diet, but no pureed vegetable was present on the line.
Plan Of Correction
Food Procurement, Store/Prepare/Serve-Sanitary CFR(s): 483.60(i)(1)(2) §483.60(i) Food safety requirements. Preparation and/or execution of this plan does not constitute admission or agreement by the provider that a deficiency exists. This response is also not to be construed as an admission of fault by the facility, its employees, agents or other individuals who draft or may be discussed in this response and plan of correction. This plan of correction is submitted as the facility's credible allegation of compliance and Soley because it is required F0812 1. All identified sanitation issues were corrected on Hot water valve was fixed immediately by maintenance team Steam table pan wet nesting was corrected The 5 plate domes that were dirty were taken to the dishwasher to be washed Stained ice buckets were replaced with new ones Dishwashing machine not reaching temperature for rinse cycle was fixed by Eco lab the same day Team member was provided education and in-service on proper use of beard guard. Corrected on [R] 2.Identified issues from satellite Kitchen were corrected on [R] Dishwashing machine not reaching temperature for rinse cycle was fixed by Eco lab the same day The vent located above the serving dishes was cleaned by maintenance team The cabinets were cleaned immediately The floors of the pantry area were observed with broken, cracked, missing tiles, with buildup residue and debris. Maintenance director made aware in the process of getting replaced. The locking mechanism of the dishwasher chemical cabinet is rust laden. Laden removed and in the process of being replaced. The AC filter was cleaned by maintenance team Th juice dispenser was cleaned by dietary aide The large delivery trays with residue and food debris were discarded 3. Issues identified during Tray line observation were corrected: The chopped tomatoes and sliced avocados were discarded Pureed vegetable was added to the line. Inservice on serving all food groups, starches, protein and vegetables to residents on texture modified diet order. Inservice provided to all dietary aides Inservice on maintaining and holding temperatures for ready to eat foods. Inservice provided to all cooks and dietary aides Daily sanitation rounds will be conducted by the Certified Dietary manager /designee for one week. Weekly for 2 months. 4. The Certified Dietary Manager/Executive Chef/designee will report the findings of the above observations and audits to the monthly QAPI Committee. The Administrator is responsible for confirming implementation and compliance of this POC and and resolving any variances that may occur.
Improper Food Storage and Handling in Kitchen Food Service
Penalty
Summary
Surveyors identified a deficiency in food safety practices related to storage, preparation, and handling of food in the facility’s kitchen. The facility’s policies required potentially hazardous cold foods to be held at or below 41°F and food to be stored to prevent contamination and maintain safety. During an observation in the main kitchen walk-in cooler, the temperature was found to be 42°F, which was documented as being in the danger zone and not in compliance with policy. In the same cooler, surveyors observed 56 cartons of milk that had expired the previous day and had not been discarded, contrary to the facility’s food storage policy. Additional observations showed improper handling and protection of prepared foods. In the main kitchen prep cooler, six pies were stored on Styrofoam plates and left open to the air, rather than being sealed to prevent air from entering the food. On a separate observation date, a fan was found blowing directly on three uncovered pans of apple crisp dessert in a food preparation area. The Regional Dietary Manager confirmed that the walk-in cooler should have been below 41°F, that the pies should have been sealed, and that expired food should have been removed from the cooler. The Dietary Manager also confirmed that a fan should not be blowing on the food preparation area.
Plan Of Correction
The facility is unable to retroactively correct the observations in the kitchen. Upon discovery of the temperature of the main cooler, a sample of refrigerated foods were tested for appropriate temperature with no issues noted. No expired milk was distributed to residents as they were discarded upon discovery. The pie and apple crisp deserts observed were immediately discarded and not served to residents. The fan was removed from the food prep area. The Regional Dietary Manager reviewed the policy for discarding expired foods and revised the policy to discard food items the day before the expiration date. The Dietary Manager and/or designee will re-educate current in-house and agency the dietary department staff as well as newly hired and agency dietary department staff on the revised policy for discarding expired foods and proper storage and preparation for food services safety. Random audits will be completed by the Dietary Manager and/or designee five times a week for 4 weeks then weekly for four weeks to ensure proper storage and preparation of food. Audit results will be reviewed by the facility Quality Assurance Performance Improvement Committee to determine compliance or need for continuation of audits.
Unsanitary Food Storage and Staff Hygiene Practices in Dietary Department
Penalty
Summary
The facility failed to store and handle food in a sanitary manner in the dietary department in accordance with its own policy and professional standards. The facility’s “Personal Hygiene” policy dated February 2, 2026, required all staff to wear hair restraints to effectively keep hair from contacting exposed food. During observation of the lunch meal service tray line on April 15, 2026, from 11:30 a.m. to 12:03 p.m., two dietary employees were observed working directly over uncovered food on the tray line with uncovered mustaches. In the same area, the window frame above the shelf where a large mixer with an uncovered bowl, a Robot-coupe mixer, and a blender were stored had peeling paint, while the Robot-coupe mixer and blender were actively being used to prepare resident food. Additionally, the blind in this window frame had dried food debris along its length, and another window frame above a storage rack of resident meal trays also had peeling paint. These conditions were cited under 42 CFR 483.60(i) Food Safety Requirements and 28 Pa. Code 201.14(a) Responsibility of licensee, and had been previously cited on March 26, 2025. No specific residents, medical histories, or clinical conditions were described in the report; the deficiency focused on environmental and staff hygiene practices in the dietary department during food preparation and tray line service.
Uncovered Facial Hair During Food Preparation and Meal Service
Penalty
Summary
The deficiency involves the facility’s failure to ensure that food was served in a sanitary and safe manner in accordance with professional standards and facility policy during multiple kitchen and meal service observations. During an initial kitchen observation, two dietary aides were seen walking through the kitchen food preparation area with uncovered facial hair. One aide had facial hair above and below the lip and along the jaw line, approximately one-fourth inch in length, and the other had a mustache of similar length; neither used any facial hair covering. These observations occurred while staff were present in the kitchen area where food was stored and prepared. During subsequent observations on the same day, the same two dietary aides were again observed with uncovered facial hair while directly involved in meal preparation and service. One aide walked through the kitchen while the noon meal was being prepared and placed into a transport cart for service in the south dining room, and later was observed plating the noon meal at the steamtable in that dining room, still without a facial hair covering. The other aide walked through the kitchen while the noon meal was being prepared and placed into the steamtable for the north dining room, took food temperatures, assisted with plating meals at the steamtable, and retrieved food items and supplies from the kitchen, all while having an uncovered mustache approximately one-fourth inch in length. The Dietary Manager stated that staff hair was to be covered when in the kitchen and during meal service, and the facility’s written policy and the cited Indiana Food Establishment Sanitation Requirements both required effective hair restraints, including for facial hair, to prevent contamination of food, equipment, and utensils.
Improper Food Storage, Labeling, and Equipment Cleanliness in Kitchen
Penalty
Summary
Surveyors identified a deficiency in the facility’s food service operations related to improper storage, labeling, and cleanliness of food and equipment. Review of the Idaho Food Code showed that refrigerated, ready-to-eat, time/temperature control for safety foods held more than 24 hours must be clearly date-marked and used or discarded within seven days, counting the day of preparation as Day 1. During a kitchen observation with the Food Service Manager, surveyors found multiple dry storage items with past or missing use-by dates, including a container of garlic powder with a use-by date of 12/18/24, a container of chili powder with a use-by date of 2/25/25, an opened bag of taco seasoning with no opened or use-by date, and a container of chocolate sauce with a use-by date of 3/13/26. In the refrigerators, surveyors observed cut onions in a container with a use-by date of 4/10/26, an opened undated bag of cut cabbage, and a tray holding both bagged cheese and an unsealed bag of salami with liquid that had leaked onto the shared tray. Ham was stored in a container with no use-by date, and small individual cups labeled as salad dressing were marked only with a prep date of 3/28 and no use-by date. In the freezers, there was an opened undated bag of chicken wings and an opened, unsealed, undated box of seasoned beef patties. In the clean pan area, a skillet was found with encrusted food on both the inside and outside surfaces. The Food Service Manager acknowledged that opened food items should have been properly closed and sealed, all food items needed use-by dates, and the encrusted pan should have been cleaned correctly.
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