Widespread Sanitation and Food Storage Deficiencies in Dietary Services
Penalty
Summary
Surveyors observed multiple sanitation and food safety deficiencies in the facility's kitchen and food storage areas. During a kitchen tour, they found a Ziploc bag containing leftover ham dated over two weeks prior, a box of mushrooms with visible spoilage, and several containers of food that were unlabeled and undated, including fruit punch, gravy, peas, and mashed potatoes. The kitchen equipment, such as the oven, cooktop, and dishwasher, was heavily soiled with caked-on food debris and grease. The kitchen floor was dirty and appeared unswept and unmopped. Additionally, pork loins were observed thawing in a sink without being covered in water, contrary to safe thawing practices. The Dietary Manager, who had recently started, confirmed the lack of cleaning logs and stated that a cleaning schedule had only just been created but not yet implemented. Further inspection of a refrigerator in the second-floor activity room revealed expired food items, including a vanilla shake, grape jelly, strawberry syrup, juice containers, and yogurt, as well as two containers with visible mold. The Regional Culinary Director confirmed these findings. In a resident's personal room refrigerator, which belonged to a resident with a physician order for nothing by mouth, surveyors found visible mold, dried spills, stains, and expired food items, including pudding, chocolate chips, and enteral feeding containers. The Regional Culinary Director confirmed that these items should have been disposed of and that enteral feedings should be stored by nursing staff. Additional observations included a dietary aide working in the kitchen without a required hair net, which he acknowledged was against policy. Review of facility policies confirmed that the Dietary Manager is responsible for sanitation and that food should be properly labeled, dated, and stored. Policies also require the use of hair coverings and proper thawing and storage of food. The lack of adherence to these policies and procedures led to unsanitary conditions and improper food handling throughout the facility.