Failure to Ensure Safe Food Storage, Preparation, and Service
Penalty
Summary
The facility failed to ensure that food was stored, prepared, and served in accordance with professional standards, as required by policy and regulation. Multiple observations and record reviews revealed that refrigerator and freezer temperatures were not consistently recorded, with numerous dates missing entries for both morning and evening checks. Food temperature logs were also incomplete, with sporadic documentation and several meals lacking any recorded temperatures. Additionally, there were instances where food items in the refrigerators were not labeled or dated, including nacho cheese, turkey, and dessert cups, contrary to facility policy requiring all food to be appropriately dated and labeled for proper rotation and safety. Staff interviews and direct observations highlighted further lapses in food safety and hygiene practices. One cook was observed handling food without following proper hand hygiene between glove changes and did not wash tomatoes before slicing them for meal preparation. Another dietary aide was seen handling cleaning equipment and then preparing coffee without washing hands. Staff also had difficulty locating a food thermometer, and when found, it was not consistently used to check food temperatures prior to serving. The dietary manager confirmed that temperature logs were incomplete and that neither the manager nor other dietary staff had completed Serve Safe training at the time of the survey. Residents reported that hot foods were often not served at appropriate temperatures, especially when delivered to rooms, with one resident specifically noting that food was not very warm when served on a tray. Observations confirmed that food items such as oven-baked French fries were served below recommended temperatures. The dietary manager, who was also responsible for environmental services and housekeeping, expressed feeling overwhelmed and was unsure of proper dietary department procedures, further contributing to the deficiencies in food safety and handling.