Deficient Food Storage and Sanitation Practices in Dietary Department
Penalty
Summary
The facility failed to maintain proper food storage and service practices in the dietary department, as evidenced by multiple unsanitary conditions and improper procedures observed during a survey. Open bottles of chocolate and caramel syrup in the cook's reach-in cooler were not dated, and pre-portioned cold cereals in the dry storage room also lacked dates. Gallon jugs of water were stored directly on the floor, and an open package of brown gravy mix was found without an open date. Additionally, a bulk bag of thickener powder was left unsealed with an uncovered ladle resting on top. Cleaning equipment, such as a dirty hand broom and dusters, was stored among food items and pots, and a corroded, dust-laden ceiling fan was present in the dish room. In the janitor's closet, mop buckets with dirty water and mops were stored with brooms placed across the tops, further contributing to unsanitary conditions. During the survey, dietary staff demonstrated a lack of knowledge regarding proper sanitizing procedures for the 3-compartment sink, as litmus strips to test sanitizer strength could not be located and the sanitizer concentration was measured at 0 ppm, indicating no sanitizer was present. Additionally, a server was observed dipping gloved hands into a sanitizer bucket and then handling food containers before changing gloves, which was not in accordance with safe food handling practices. These findings were confirmed by the Nursing Home Administrator, who acknowledged the need for the dietary department to be maintained in a sanitary manner to prevent food contamination and foodborne illness.