Deficiencies in Food Storage, Transport, and Temperature Control
Penalty
Summary
Staff were observed repeatedly storing wet dishes, including a glass measuring cup and spatulas, directly from the dish rack into storage and above food preparation areas. These items were visibly wet, with water droplets present, and were hung in a manner that allowed them to touch each other. This practice occurred while food was being prepared for the noon meal. Staff interviews confirmed that equipment is expected to be dry before storage to prevent bacterial growth, and that this expectation is part of staff training. Additionally, food was transported to resident rooms without being covered, specifically fruit bowls on trays for two residents, with the uncovered food being carried significant distances down the hallway. Staff interviews confirmed that all food items are required to be covered during transport and that appropriate covers are available. Food temperature checks at the end of meal service revealed that hot foods, such as mechanical soft beef cube pepper steak and pureed French onion rice, were served below the required holding temperature of 135 degrees Fahrenheit. Staff and policy confirmed the expectation that hot foods be held and served at or above this temperature.