Failure to Properly Store and Serve Food According to Professional Standards
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety in its only kitchen. During an observation of the facility's reach-in refrigerator, multiple food items were found not dated, labeled, or properly covered. These included a cup of cut mixed fruit, three plates of cut salad, six small cups of white dressing, cheese slices left uncovered and loosely wrapped, and a snack bag with a half sandwich and apple. Staff interviews confirmed that all kitchen personnel were responsible for labeling, dating, and covering food items, but several items were not properly managed, and staff were unsure of their preparation dates or who prepared them. Additionally, the facility failed to ensure that hot food was held at the required temperature during meal service. During lunch service, a pureed burger intended for residents on a pureed texture diet was measured at 133.7°F, below the required holding temperature. Despite this, the food was served to residents. Staff interviews revealed confusion and inconsistency regarding the correct holding temperature, with some staff stating it should be 160°F, others 140°F, and the facility dietitian stating 135°F. The Dietary Manager acknowledged that the food was served below the facility's policy requirement and that it was not reheated due to time constraints. Record reviews of facility policies and the FDA Food Code confirmed the requirements for labeling, dating, and covering food items, as well as maintaining hot food at safe temperatures. Staff interviews consistently indicated awareness of these requirements, but the observed practices did not align with policy or regulatory standards. The deficiencies were observed to potentially affect all residents receiving meals from the facility's kitchen, including a resident on dialysis who received an improperly labeled snack bag.