Failure to Maintain Food Safety and Sanitation Standards in Dietary Services
Penalty
Summary
The facility failed to maintain proper food safety and sanitation practices in the kitchen, affecting all 22 residents receiving dietary services. Surveyors observed that the sanitizing solution used for cleaning food contact surfaces was above the facility's policy limit, with a red sanitization bucket testing at 500 ppm instead of the required 200-400 ppm. The Dietary Manager confirmed that excessive sanitizer levels could cause chemical reactions and contaminate food, potentially leading to illness. Additionally, the facility's policy required sanitizer solutions to be within the specified range. Multiple food storage violations were identified in both refrigerated and dry storage areas. Items such as barbeque sauce, hot dogs, turkey, vinaigrette, and various cheeses were found without proper labeling, including missing opened-on or use-by dates. Several cans in storage were dented or showed visible mold growth, and some food items that required refrigeration were stored inappropriately in dry storage. Opened and unsealed food items were also found exposed to air, and some products lacked content labels, increasing the risk of contamination and allergen exposure. The Dietary Manager acknowledged that outdated, improperly stored, or unlabeled food could be spoiled or contaminated, posing a safety risk to residents. Further deficiencies included improper handling of food thermometers during meal service. The cook was observed using the same probe wipe between different food items without changing it, contrary to facility policy, which requires cleaning and sanitizing the thermometer between uses. The Dietary Manager confirmed that not following this procedure could result in cross-contamination, especially affecting individuals with food allergies. These findings collectively demonstrate a failure to adhere to professional standards for food procurement, storage, preparation, and service.