Deficient Food Storage, Labeling, Cleanliness, and Staff Hygiene in Dietary Services
Penalty
Summary
The facility failed to store and prepare food in accordance with professional standards for food safety, as evidenced by multiple observations of improper food labeling, storage, and cleanliness in the kitchen and nourishment refrigerators. Surveyors found several opened food items, such as bags of shredded cheese, spice containers, and sauces, that were not labeled with the date opened or contents. Some items, including sauces and powders, were past their manufacturer expiration dates or lacked clear identification. Additionally, food crumbs, debris, and spills were noted on various kitchen surfaces, carts, and floors, and there was no cleaning schedule or log sheet for these tasks. Dietary staff did not consistently wear appropriate hair coverings, with some staff members' beards only partially covered or not covered at all while working in food preparation areas. The facility's policy required hair and beard coverings past a designated red line in the kitchen, but this was not consistently followed. Staff also failed to perform hand hygiene when indicated, such as after touching their face or headphones and before returning to food handling tasks. These lapses were acknowledged by the kitchen manager and other dietary staff during interviews. In the nourishment refrigerators on both the North and South halls, several food items were found without proper labeling, including missing resident names, open dates, or identification of contents. Some items were only labeled with room numbers or last names, and others had no labeling at all. The facility's policy required perishable foods brought by family or visitors to be labeled with the resident's name and a use-by date, but this was not consistently implemented. These findings were confirmed by staff interviews and direct observation.