Deficient Food Storage, Temperature Monitoring, and Staff Hygiene in Kitchen
Penalty
Summary
Surveyors observed multiple failures in the facility's kitchen regarding food storage, preparation, and staff hygiene. Bell peppers stored in the walk-in refrigerator were not labeled with the date they were placed inside, contrary to facility policy requiring all foods to be labeled and dated to prevent cross contamination. Additionally, during a tray line observation, staff failed to check the temperatures of several food items, including mashed potatoes, gravy, various modified diet potatoes, chicken, pasta, and carrots. Both the Dietary Supervisor and the staff member acknowledged that all food temperatures should have been taken to ensure proper hot and cold holding, as outlined in facility policy. Further, a Dietary Aide was observed touching his face and eyeglasses with a gloved hand during food service and did not immediately wash hands or change gloves until prompted by the Dietary Supervisor. Both the Dietary Supervisor and the aide confirmed that hand washing and glove changes are required after touching the face, in accordance with facility policy. These deficiencies were identified during observations and interviews, and the facility's policies were reviewed to confirm the requirements that were not followed.