Deficient Food Preparation, Thawing, and Storage Practices
Penalty
Summary
The facility failed to prepare and handle food in accordance with professional standards for food service safety in three key areas. First, the food preparation sink was equipped with an air gap that was not appropriate for use in a nursing facility. The Certified Dietary Manager (CDM) and Regional Maintenance Director (RMD) were unable to clearly explain the function and compliance of the installed air gap, which was described as a closed system with a one-way valve, and the RMD did not consult the Department of Health Care Access and Information prior to installation. This setup did not meet the requirements outlined in the FDA Food Code for preventing backflow and potential contamination of the water supply. Second, the facility did not follow proper thawing procedures for six packages of ground beef. The ground beef was removed from the freezer and stored in the refrigerator for a period exceeding the facility's policy and professional guidelines, which specify that frozen meat should be thawed in the refrigerator for no more than three days before use. Staff interviews confirmed that the meat was left in the refrigerator too long, increasing the risk of bacterial growth, and the packages were ultimately discarded as unsafe for consumption. Third, two boxes of butter croissants were found stored in the walk-in pantry instead of the freezer, contrary to the product's storage instructions and facility policy. The croissants were delivered and not immediately placed in the freezer, and staff were unsure if they were being thawed for use or had been left out in error. Facility policy requires that frozen food deliveries be placed in freezers immediately and not allowed to reach room temperature. These failures in food storage and handling practices were observed and confirmed through staff interviews and policy review.