Deficiencies in Food Service Sanitation, Storage, and Distribution
Penalty
Summary
Multiple deficiencies were identified in the facility's food service operations, including improper use of facial hair restraints by dietary staff, inadequate hand hygiene, and failure to monitor and record food temperatures as required. Observations revealed that dietary aides did not wear facial hair restraints correctly, exposing facial hair while preparing and serving food. One aide was seen touching his face and adjusting his restraint, then handling food items without performing hand hygiene or changing gloves. The Assistant Dietary Manager confirmed that staff are required to wash hands and change gloves after touching their face. Additionally, cold food holding temperatures were not consistently recorded, and milk was found at a temperature above the required 41 degrees Fahrenheit. Milk cartons were also found stored at room temperature in a pantry, with the Unit Manager unable to explain why they were not refrigerated. The facility failed to deliver ordered resident snacks to all units as required, with individually labeled and dated nourishments remaining in the refrigerator instead of being distributed. The Certified Dietary Manager confirmed that these snacks were not delivered, which was contrary to facility policy and could impact residents' nutritional status. Further, improper storage and labeling of food items were observed, including raw meats in the walk-in refrigerator and freezer that were not dated as required by policy. Outdated and undated resident food items were found in multiple unit refrigerators, with staff acknowledging the importance of proper labeling and timely disposal but unable to explain why these procedures were not followed. Additional deficiencies included failure to air-dry dishes and equipment, as wet-nesting of bases was repeatedly observed, creating a moist environment that could promote germ growth. Review of dish machine temperature logs revealed that required wash and rinse temperatures were not met or accurately recorded for several months, and the logs did not indicate minimum temperature requirements or corrective actions. The dish machine was not operated according to manufacturer or policy specifications, and staff education on proper procedures was identified as lacking. These failures in food storage, preparation, distribution, and sanitation had the potential to affect all residents receiving meals at the facility.