Multiple Food Safety and Sanitation Deficiencies Identified
Penalty
Summary
The facility failed to adhere to professional standards for food safety and sanitation in multiple instances. During a noon meal service, a staff member reheated broccoli that had previously fallen below the safe holding temperature, but only reheated it to 160°F before serving, despite the requirement to reheat to 165°F. The Dietary Account Manager incorrectly advised that 160°F was acceptable, and the corporate account manager later confirmed the error. Additionally, during a dining room observation, an employee served drinks to residents without performing proper hand hygiene after touching residents and objects, which was acknowledged as improper by the person in charge. Further deficiencies were observed in the kitchen, where staff, including the Dietary Account Manager and a cook, failed to wear appropriate hairnets and beard nets, leaving hair exposed while working with food. Staff interviews revealed a lack of awareness regarding the requirements for hair and beard coverings. In the 400 Hall Nourishment Room, staff personal belongings, including drink cups, an open can, a purse, and clothing, were found stored alongside resident nourishment items, despite posted signage prohibiting staff items in these areas. The DON acknowledged that staff personal items should not have been present in the nourishment room.