Deficient Food Storage and Kitchen Sanitation Practices
Penalty
Summary
The facility failed to maintain safe food storage and handling practices in accordance with professional standards, affecting 73 of 74 residents who consumed food from the kitchen. Surveyors observed expired food items in both the refrigerator and dry storage areas, including open containers of red bell peppers and whole watermelons with use-by dates calculated as one year from the opening date. Staff interviews revealed inconsistent understanding of labeling practices, with some staff stating that foods should be used within seven days of opening, while others indicated a one-year use-by date. The Certified Dietary Manager (CDM) and Registered Dietician (RD) both acknowledged that food should be disposed of when beyond the use-by date, and that serving expired food could result in foodborne illness. Documentation review showed that facility policies required proper labeling and disposal of food by the use-by date, but these policies were not consistently followed. In addition to expired food, the facility did not maintain cleanliness of kitchen equipment and surfaces. Observations revealed food residue and build-up on the stove, oven, and steam table, as well as on the floor and other kitchen surfaces. The CDM stated that cleaning was supposed to occur daily and on a weekly schedule, but records showed that scheduled cleaning tasks were not always completed. The RD, who worked remotely, confirmed that she was unable to conduct sanitation inspections or observe food safety practices in person, and that the kitchen equipment appeared unclean based on photographic evidence. Previous sanitation audits also documented recurring issues with debris and build-up on kitchen equipment and surfaces. Job descriptions and facility policies reviewed by surveyors indicated that dietary staff and management were responsible for adhering to sanitation, safety, and procedural guidelines, including regular cleaning and monitoring of food storage for regulatory compliance. However, the lack of consistent oversight, incomplete cleaning schedules, and failure to follow established food labeling and disposal procedures contributed to the deficiencies observed during the survey.