Deficiencies in Food Storage, Preparation, and Service Standards
Penalty
Summary
Surveyors identified multiple failures in food storage, preparation, and service within the facility's dietary department. Staff did not discard expired leftovers in the refrigerator, with items such as sauerkraut, sliced onions, and cheese found past their expiration dates, and some containers were not properly sealed. The walk-in refrigerator was observed to have moldy fruit and butter containers on the floor, significant dirt and grime in a corner, black grime along the base of the wall, and heavy rust on shelving support rods. The weekly cleaning schedule was incomplete, with only two assignments documented for the first week of the month and no cleaning assignments posted for the following month. Additionally, a dietary aide was observed working at the dishwashing station on multiple occasions without a required beard net, despite having a full beard. During meal service, food carts delivered to resident halls had uncovered desserts and drinks, with the plastic covering the cart touching exposed food items. Several trays had spilled liquids from uncovered drink cups, resulting in dampened napkins and utensils. Interviews with dietary management and the administrator confirmed that staff were expected to wear beard nets, maintain a posted and completed cleaning schedule, discard leftovers after seven days, and cover drinks and desserts during tray delivery. However, these practices were not consistently followed, as evidenced by the observations and staff interviews.