Widespread Food Safety and Sanitation Deficiencies Identified
Penalty
Summary
Surveyors identified multiple deficiencies in the facility's food service operations, including failures in monitoring and documenting critical food safety practices. Dishwashers on the units were not consistently monitored for appropriate wash and rinse temperatures, with numerous missing entries on temperature logs for both the AM and PM shifts. Staff interviews confirmed that logs were incomplete and that there was confusion regarding the proper procedures for recording and maintaining these records. Additionally, meal service temperature logs for cooked food and hot/cold holding were incomplete, with several days lacking documentation of required temperatures for breakfast, lunch, and supper. Staff acknowledged that they were trained to take and record these temperatures but admitted that documentation was not consistently performed. Refrigerator and freezer temperature logs were also found to be incomplete or missing for several days and units, with some months lacking any documentation at all. Staff interviews revealed that daily monitoring and documentation were expected but not reliably carried out. Furthermore, the facility failed to ensure that time/temperature control foods were properly labeled with open and use-by dates, and expired or undated food items were found in dry storage, coolers, and freezers across the main kitchen and unit kitchens. Staff, including the Director of Dining, were unclear about the facility's dating policy and use-by dates, and some staff were unaware of the requirements outlined in the Wisconsin Food Code. Additional deficiencies included inconsistent use of hair restraints by staff while preparing and serving food, failure to follow safe food cooling protocols, and lack of awareness regarding temperature requirements for sanitizing solutions. Observations showed staff with unrestrained hair in food preparation areas and food items being cooled without proper monitoring or documentation. The facility did not use food cooling logs, and staff did not measure or track the cooling process for cooked foods. These practices had the potential to affect all residents in the facility, as safe food handling and storage procedures were not consistently followed.