Food Safety, Hygiene, and Equipment Failures During Meal Service
Penalty
Summary
The facility failed to adhere to food safety and hygiene standards during meal service and food storage. Observations revealed that food items in the resident refrigerator were not consistently labeled or dated, with some frozen drinks lacking both identifiers. Staff interviews confirmed that all items should have been labeled and dated to ensure proper identification and timely disposal. During lunch meal service, cold food items such as pudding, cottage cheese, fruit cup, salad, and watermelon were served at temperatures above the recommended 41 degrees Fahrenheit. Staff acknowledged that cold items were not maintaining appropriate temperatures once removed from refrigeration, and some items were served despite being above the required temperature. Additionally, staff did not follow proper hand hygiene and glove-changing protocols during meal plating. One staff member was observed touching potentially contaminated surfaces, adjusting their glasses, and wiping their mouth while wearing the same gloves used to handle food. The facility also failed to maintain the required final rinse temperature of 180 degrees Fahrenheit in the high-temperature dishwasher, with temperature logs showing repeated failures over several months. Staff interviews confirmed awareness of the importance of these practices but indicated lapses in execution and monitoring.