Deficient Food Storage, Labeling, and Sanitation Practices
Penalty
Summary
The facility failed to ensure that food was stored, labeled, and handled in a sanitary manner, as observed during multiple inspections of the kitchen and resident food storage areas. Kitchen staff did not appropriately label or date various food items, including corn tortillas, broccoli, bread, meat, and cooked turkey. Prepared leftover tuna was not stored in the refrigerator, and dietary staff did not follow proper cool down methods. Multiple food items lacked expiration dates, and the ice machine and kitchen stove were found dirty with old, dried food and debris. Clean water pitchers were stored on a cart above dirty dishes, and an employee water bottle was found next to clean cups on the counter. The walk-in freezer floor had brown/blackish stains, and the dishwashing sink had a leaking pipe with green corrosion. These conditions were confirmed through interviews with dietary and maintenance staff, who acknowledged the risks associated with improper food storage and handling. Resident food storage refrigerators on multiple floors contained numerous unlabeled or improperly labeled food items, including cooked food, cheese, milk, candies, juice, kombucha, yogurt, ice cream, and sour cream. Some items were expired, and several refrigerators lacked thermometers. Staff interviews confirmed that it was the responsibility of licensed nurses to label and store residents' food, and housekeepers were to discard expired or unlabeled items. However, these procedures were not consistently followed, increasing the risk of foodborne illness among residents. Maintenance staff also noted that leaking pipes and corrosion in the kitchen had not been promptly reported or repaired, contributing to unsanitary conditions. A specific incident involved a resident with multiple medical conditions, including heart failure, pneumonia, dysphagia, tracheostomy status, diabetes, and morbid obesity. This resident was observed with a container of strawberry yogurt and granola parfait at the bedside, despite instructions that such items should be kept refrigerated. Staff interviews confirmed that yogurt should not be left at bedside due to the risk of spoilage and contamination. Facility policies required all outside food to be labeled with the resident's name, date received, and use-by date, and to be stored in sealed containers and discarded after three days, but these policies were not adhered to during the survey.