Failure to Follow Food Safety and Staff Hygiene Protocols
Penalty
Summary
The facility failed to adhere to its policies and procedures for preventing foodborne illnesses, as evidenced by improper labeling and dating of food items in the walk-in coolers. Surveyors observed containers of food, such as sliced liver and prepared cream cheese salmon, that were not labeled with preparation or use-by dates. Additionally, trays of prepared breakfast items, including berry cups, yogurt cups, hard-boiled eggs, and granola cups, were found without any indication of when they were prepared or when they should be used by. The Director of Dining confirmed that all perishable foods should be labeled and used or discarded within three days, and that expired foods must be discarded on the best by or use by date. Further deficiencies were noted in the storage of potentially hazardous foods at inappropriate temperatures. The main walk-in cooler was repeatedly found to be operating above the required temperature, with thermometer readings ranging from 47 to 59 degrees Fahrenheit, well above the policy-mandated maximum of 41 degrees Fahrenheit. Perishable items such as ranch and balsamic dressings and cooked pasta were stored in this cooler at temperatures exceeding 56 degrees Fahrenheit. The Registered Dietician confirmed that perishable foods should not be kept in the danger zone (above 41 degrees Fahrenheit) for more than four hours to prevent foodborne illness. Additionally, the facility failed to ensure that kitchen staff adhered to grooming policies designed to prevent contamination. Multiple staff members with facial hair were observed working in the kitchen without wearing beard restraints, only donning them after being observed by surveyors. The Director of Dining confirmed that all staff with hair or beards are required to wear appropriate restraints to prevent hair from contaminating food. These failures had the potential to affect 47 residents who were receiving oral diets at the time of the survey.