Deficient Food Storage, Sanitation, and Staff Hygiene Practices
Penalty
Summary
Surveyors observed multiple failures in food storage, labeling, and sanitation practices within the facility's dietary services. Open and undated food items, such as jars of jelly, pitchers of drinks, cartons of thickened beverages, and containers of sauces and dressings, were found in both the free-standing and walk-in refrigerators, as well as in the dry storage area. Temperature logs for the walk-in refrigerator were incomplete, and several food items in dry storage, including boxes and bowls of cereal and cornstarch, were also open, unlabeled, and undated. The facility's policy required all food to be covered, labeled, and dated, and for refrigeration temperatures to be monitored and documented, which was not followed. Additional deficiencies were noted in food preparation and handling. Insulated lids used to cover breakfast plates were stored in a way that allowed water to pool inside, rather than being stored upside down to dry properly. During meal preparation, a dietary staff member was observed wearing the same pair of gloves while touching various surfaces, utensils, and food items, and did not change gloves or wash hands as required by facility policy. Furthermore, several dietary staff members with facial hair were not wearing beard restraints while preparing food, contrary to facility policy. These actions and inactions had the potential to affect all residents in the facility, which had a census of 89 residents at the time of the survey.