Deficient Food Storage, Sanitation, and Documentation in Kitchen
Penalty
Summary
Surveyors observed multiple failures in food storage, equipment sanitation, and food preparation practices in the facility's main kitchen. During an initial tour, a walk-in freezer was found to contain a cardboard box with several items in slide lock plastic bags, including baked beans and peeled bananas, none of which were labeled or dated. The Director of Dining Services was unable to clarify when these items were packaged or their intended use-by dates. Additionally, several packages of sliced flavored bread stored on a shelf under circulating fans in the freezer had significant ice accumulation. In the dry goods storage area, the floor beneath four shelving units was found to have a significant accumulation of debris, including dust, unopened soda cans, discarded paper products, condiment packets, a butter packet, and several plastic spoons. A kitchen shelf held two partially used vinegar containers and a partially used syrup container, all lacking open dates. An expandable dough cutter in a drawer was found with extensive build-up of a batter-like substance and multiple areas of rust. A review of tray line food temperature logs revealed missing documentation for dinner temperatures on several dates. The Director of Dining Services confirmed that food temperatures should be documented for each meal service but was unable to explain the missing records. These findings were discussed with the Nursing Home Administrator and Director of Nursing. The report also notes that similar deficiencies had been previously cited.
Plan Of Correction
The facility dietary department conducted a thorough cleaning of the entire department to include the dry storage area and under the walk-in freezer fan. In addition, all areas such as the freezer, refrigerators, coolers, and storage areas were inspected, and any corrections needed to labels, etc., were made at that time. No action could be taken on the failure to document the tray line food temperatures. The expandable dough cutter was removed and disposed of. If needed, a new cutter will be ordered for use in the kitchen. Corrective actions were taken in the areas identified, and education was provided at a mandatory meeting with staff to address the importance and necessity of proper cleaning techniques. In addition, the session included the sanitary and safe operations of the kitchen to include all documentation requirements and temperature recordings. Audits of the kitchen area's