Failure to Properly Dry Dishes and Timely Discard Refrigerated Food
Penalty
Summary
The facility failed to ensure that dishes, including plates, trays, and plate covers, were completely dry before being stored. During an observation, a dietary aide was seen stacking dishes that still had visible water droplets on them, without allowing adequate air drying or spacing for drainage. The dietary aide stated she routinely put dishes away before leaving her shift and believed they were dry at the time. The dietary director later confirmed that dishes should be fully air dried or stacked in a way that allows for proper drainage and airflow, and the infection preventionist noted that not allowing dishes to air dry could lead to bacterial growth. The assistant administrator and administrator both stated that dishes should not be put away wet and that staff should follow the dietary director's instructions. Additionally, the facility did not dispose of refrigerated food items in a timely manner. During an inspection of the kitchen refrigerator, food items such as hot fudge and cheese sauce were found to be stored beyond the seven-day limit indicated by a sign on the refrigerator. The dietary aide was unaware of who was responsible for discarding outdated food, and the dietary director admitted she had not checked the refrigerator since the weekend. Facility policies required that refrigerated, ready-to-eat foods be discarded within seven days, and that the head cook or designee check the refrigerator daily for expiring items.