Deficient Food Storage, Preparation, and Sanitation Practices Identified
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety, as evidenced by multiple observations and staff interviews. Expired foods, including cucumbers, bell peppers, and buttermilk, were found in the walk-in refrigerator, with visible mold growth and use-by dates that had passed. Staff admitted to not properly rotating stock and sometimes adding new produce to older batches, resulting in expired items not being discarded. Additionally, several items in the walk-in freezer, such as beef hamburger patties, diced chicken, and cookie dough, were stored in open containers, contrary to policy requiring sealed and closed storage to prevent contamination. Dishwashing procedures were also found to be deficient. The dish machine logs showed that wash and rinse temperatures frequently fell below the required minimum of 120 degrees Fahrenheit, and on one occasion, the sanitizer solution was found to be empty during use. Staff responsible for operating the dish machine did not consistently check water temperature or sanitizer levels before washing dishes, and some washed and stored serving trays and dome lids without proper sanitization. The Dietary Manager and Registered Dietitian confirmed that staff were expected to follow manufacturer guidelines for dishwashing, but logs and interviews indicated this was not consistently done. Cold food holding practices on the tray line were inadequate, with temperatures of cold foods such as watermelon and grapes measured well above the required 41 degrees Fahrenheit. Staff reported that cold foods were kept in the refrigerator before service but were then brought out in large quantities, causing them to warm above safe temperatures during meal service. The Dietary Manager acknowledged that staff had not been checking food temperatures during tray line service to ensure compliance with policy. The facility census indicated that all 89 residents, on regular or controlled carbohydrate diets, were potentially affected by these deficiencies.