Food Storage and Sanitation Deficiencies in Kitchen and Nursing Units
Penalty
Summary
The facility failed to maintain food service equipment and store food in a sanitary manner in the main kitchen and two nursing units, Sage and Ivy. Observations in the main kitchen revealed that the interior of the steam table water wells had a buildup of brown film and significant food debris, including vegetables and potatoes, floating in the water after breakfast service. In a two-door cooler, plastic bins containing cups of milk were found uncovered and undated. The ceiling over the dish room area had multiple rust-colored spots, a pipe near the ceiling was covered in visible dust, and the light covers were dirty with blackened areas and dried food splatter. The walk-in freezer had large chunks of ice on the floor behind the condenser, and the lower freezer shelves were lined with porous wood, which presented a risk for harboring bacteria. The dry storage area also had lower shelves lined with porous wood, some with dried liquid stains. On the Sage nursing unit, the pantry had a buildup of dust, debris, and dried spills on the floor, and a large garbage can with dried food splatter on its exterior. The wall behind and beside the garbage can was covered in dried food splatter from three feet up the wall to the floor. The refrigerator in the Sage pantry was soiled on the interior base and the lower vent unit was dusty and dirty. In the Ivy nursing unit pantry, the flooring was blackened and dirty, and the interior of a single door cooler had dried purple liquid on its base. These findings were reviewed with the Nursing Home Administrator and Director of Nursing.
Plan Of Correction
All areas identified during survey regarding cleanliness were corrected. The uncovered cups of milk in the cooler were discarded at the time of the survey. The shelves have been replaced with a non-porous shelf. The lower shelves that were using wood were removed and replaced with a non-porous material. The floors of both pantries were cleaned. Food Service Director and Administrator will conduct an audit of general cleanliness standards of the kitchen to ensure no other cleanliness issues are present. Food Service Director and dietary staff will be educated on general cleanliness standards of the kitchen. Housekeeping, Dietary Staff, and Nursing will be educated on cleanliness of the pantries. Maintenance will be educated on cleaning the dust in the ceiling and kitchen ceilings will be added to a cleaning schedule. Daily cleaning checklists for each dietary shift will be updated, and dietary supervisor cleaning list was updated and will be signed off at the completion of shift. Weekly cleaning checklists will be implemented and signed off by FSD and submitted to the Admin. Nursing home administrator/designee will conduct random audits of kitchen areas daily x4 days a week for two weeks and then weekly times two months. Results will be reviewed during the monthly QAPI meeting to ensure ongoing compliance.