Deficient Food Storage, Temperature Control, and Sanitization Practices
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety in the kitchen. Surveyors observed that reach-in cooler #1 was not maintained at or below the required temperature of 41 degrees F, with thermometer readings showing 51-52 degrees F. The temperature log for the cooler indicated a lower temperature, but no time was recorded, and staff could not confirm when the temperature was taken. Additionally, there was a failure to record the temperature of the cooler on a subsequent day, as required by facility policy. Further deficiencies were identified in the storage of food items. An opened package of pork chorizo sausage and a package of sliced salami were found in the coolers past their use-by dates, contrary to facility policy and federal food code requirements. Staff interviews confirmed that these items should have been discarded and that all staff had been trained on proper food storage procedures. The facility also failed to properly sanitize the compartments of a blender used to prepare pureed diets. Staff were observed submerging blender components in sanitizing solution for less than the required contact time specified by the manufacturer's instructions and facility policy. There was inconsistency among staff regarding the correct submersion time, with the actual practice not meeting the required 60 seconds. These failures could place residents at risk for foodborne illness, as noted in the report.