Deficiencies in Food Storage, Preparation, and Sanitation
Penalty
Summary
The facility failed to store, prepare, and serve food in accordance with professional standards for food service safety. During observations, surveyors noted rust-colored stains under the hand wash sink and unpainted patches on several walls in the kitchen and dry storage areas. The Maintenance Manager confirmed these issues, and the Registered Dietician stated that such surfaces needed to be smooth and cleanable to prevent cross-contamination. Additionally, food items were found with incomplete labeling, such as containers of spices without dates and resident food items in the refrigerator lacking names and dates, contrary to facility policy and posted instructions. Expired foods were found in the reach-in refrigerator, including feta cheese and a plate of lettuce and tomato, both past their use-by dates. The Dietary Supervisor acknowledged these items should have been discarded. A wet steam table pan was also found stored wet on a ready-to-use shelf, which the Registered Dietician explained could lead to bacterial growth if not properly air-dried. The FDA Food Code and facility policy require air-drying of equipment and utensils before use. Further deficiencies included the outside garbage dumpster being left propped open on two occasions, which the Registered Dietician and Dietary Supervisor stated could attract pests. Additionally, tuna salad was prepared from room temperature tuna without monitoring or logging the cool-down process to ensure it reached 41 degrees Fahrenheit within four hours, as required by the FDA Food Code and facility policy. These failures had the potential to lead to the growth of microorganisms and foodborne illness for the 50 residents consuming facility-prepared meals.