Deficiencies in Food Storage, Preparation, and Sanitation Practices
Penalty
Summary
Multiple deficiencies were identified in the facility's food storage, preparation, and service practices, as well as in the maintenance of kitchen and resident food storage areas. Surveyors observed that a container of coffee was not labeled with the received or open date, and several kitchen utensils, including a metal cooking pan, basting brush, scooper, ladle, measuring cup, and knife sharpener, were found soiled with food debris and residues. Additionally, a blender jar contained a brownish liquid at the bottom, and the blender machine had food crumbs present. The walk-in refrigerator's blower had a buildup of black oily substance, and raw chicken was stored above ground beef in the freezer, contrary to safe food storage protocols. The Dietary Services Supervisor confirmed these findings and acknowledged the importance of proper labeling, cleanliness, and storage order to prevent contamination. Further observations revealed lapses in the documentation and monitoring of equipment and food storage. The daily cleaning log for the ice machine had multiple missing entries, and the resident refrigerator log lacked temperature recordings and staff names for several shifts. Inside the resident refrigerator, various food items were not labeled with received dates, and some items, such as an unopened can of espresso and ice cream, were missing required information. Two bottles of expired enteral feeding formula were also found in the storage room. Staff interviews confirmed that it was their responsibility to ensure proper labeling, timely disposal of food, and regular temperature checks, but these procedures were not consistently followed. Additional deficiencies included improper hand hygiene and glove use by a cook, who touched a trash can lid with gloved hands and then handled food without changing gloves or washing hands. The facility's outdoor trash bin was observed to be overfilled and left open, which the Maintenance Supervisor acknowledged as his responsibility. Facility policies and procedures reviewed by surveyors outlined the requirements for food labeling, storage, cleaning, and infection control, but these were not adhered to in practice, as evidenced by the observations and staff interviews.