Widespread Food Safety and Sanitation Failures in Dietary Services
Penalty
Summary
The facility failed to adhere to food safety and sanitation guidelines in multiple areas of its food service operations. Surveyors observed improper labeling and dating of food items, such as an opened package of English muffins with two different open dates, and undated or unlabeled resident food items stored in the employee lounge refrigerator. Dented cans were found stored with intact cans in the dry storage area, contrary to facility policy requiring separation. In the walk-in refrigerator, opened sliced turkey breast was stored in a colander and only partially covered, not in a leak-proof, pest-proof, non-absorbent container as required. Additionally, food preparation and storage equipment, including microwaves, cups, knives, can openers, and plate warmers, were found with visible residue, stains, or food debris, and some utensils and containers were stored while still wet, not air-dried as required by policy and the USDA Food Code. Cutting boards and other food-contact surfaces were observed to be heavily marred, melted, or corroded, making them difficult to clean and sanitize. Maintenance tools such as brooms were stored on the floor in the kitchen chemical closet, rather than in an orderly manner that facilitates cleaning. The facility did not provide a designated refrigerator or microwave for resident food brought in from outside, resulting in resident and employee food being stored together. The refrigerator used for resident food lacked a thermometer and was not monitored or logged for temperature, as required by facility policy. Multiple food items belonging to residents were found unlabeled and undated, including containers of cut beets, pizza, soup, and cooked meat. Further, food was placed on the steam table more than two hours prior to tray line, exceeding the facility's policy of no more than 30 minutes before meal service. The low-temperature dishwasher was observed operating below the required 120 degrees Fahrenheit during several wash cycles, with staff unaware of the need to flush the machine to reach the correct temperature before use. These deficiencies were verified by facility leadership during the survey and had the potential to affect the majority of residents who consumed food prepared in the facility's kitchen.