Deficient Food Storage and Improper Dishware Handling During Meal Service
Penalty
Summary
The facility failed to ensure proper food storage and handling practices, resulting in deficiencies related to food safety. Review of the facility's policy for resident in-room refrigerators indicated that residents are responsible for recording refrigerator temperatures weekly, with required temperatures at or below 41 degrees Fahrenheit. However, observation and record review revealed that one resident's personal refrigerator consistently recorded temperatures above the required range, with several days showing temperatures between 43 and 51 degrees Fahrenheit. The Maintenance Director confirmed these out-of-range temperatures, and the issue was reported to the maintenance department. Additionally, the facility did not adhere to professional standards for handling dishware during meal service. Multiple observations during dining services showed dietary staff and the dietary manager handling glasses and bowls by the rim or interior surfaces, contrary to facility policy, which prohibits touching eating surfaces. Staff were observed serving drinks and salads while touching the rims of glasses and the inside of bowls with bare fingers, and no hand sanitizer use was observed during meal service. These actions were confirmed by interviews with the dietary manager and administrator, who acknowledged that such practices were not in line with facility policy.