Food Storage and Sanitation Deficiencies in Dietary Services
Penalty
Summary
Surveyors observed multiple failures in the facility's food storage, preparation, and service practices. A staff member was seen preparing food in the emergency three-compartment sink, which is not permitted for food preparation due to the risk of cross-contamination. Open packages of pasta were not stored in airtight containers, and several produce items, including cherry tomatoes, bell peppers, and strawberries, were found to be spoiled, mushy, or showing signs of mold and discoloration. Some of these items were not labeled or dated, making it unclear when they should be used or discarded. Additionally, a dented can of sweet potatoes was stored alongside ready-to-use canned goods, contrary to facility policy requiring damaged cans to be set aside for return or disposal. The mounted can opener was found to have a reddish and brown flaky coating near the blade, which was identified as rust. This equipment was not properly cleaned and sanitized, posing a risk of contamination to food prepared with it. Interviews with the Dietary Service Supervisor and Registered Dietician confirmed that staff were accustomed to using the three-compartment sink for food preparation and that there was a need for retraining. Facility policies and procedures reviewed by surveyors clearly stated that food preparation should not occur in these sinks, that opened dry goods should be stored in airtight containers, and that equipment must be cleaned and sanitized to prevent foodborne illness. The observed practices were not in compliance with these policies.