Failure to Maintain Sanitary Food Storage, Preparation, and Emergency Supply
Penalty
Summary
The facility failed to ensure that food was stored, handled, prepared, and served under sanitary conditions as required by its own policies and professional standards. Specifically, the facility did not consistently complete food temperature logs for all meals, with multiple instances where temperatures were not checked or recorded for lunch and supper. Additionally, dish machine temperature checks and sanitizer testing were not performed or documented as required at all meals, with several days missing records and staff initials. These lapses were confirmed by both the Dietary Manager and Registered Dietician, who acknowledged that meal temperatures and dishwashing procedures were not being followed as outlined in facility policy. Further deficiencies were observed in the management of the emergency food supply. During an inspection, numerous expired food items were found in the emergency storage area, including canned meats, juices, cereals, and other nonperishable items. The Dietary Manager admitted to not checking the emergency food supply for three months, and the Registered Dietician confirmed that the facility did not have an adequate three-day emergency food supply. The Administrator also acknowledged that expired foods should not be present and that required temperature and sanitizer checks were not being performed.