Dietary Staff Noncompliance with Food Safety and Hygiene Standards
Penalty
Summary
Dietary staff failed to adhere to facility policy and professional standards regarding personal hygiene and food safety. Multiple staff members with facial hair were observed preparing and serving food without appropriate facial hair coverings, despite facility policy requiring beard or mustache covers during meal preparation and service. Interviews revealed inconsistent staff training and enforcement of this policy, with some staff stating they were not told to wear facial hair covers, while others admitted to forgetting. Facility leadership, including the Dietary Director, Registered Dietitian, DON, and Administrator, all stated their expectation that facial hair be covered or staff be clean shaven. Cold food items on the tray line were not maintained at the required temperature of 41°F or below. Observations showed tossed salad and peach yogurt being served at temperatures significantly above this standard, with staff and the Dietary Director failing to intervene or replace the food items. Staff interviews confirmed knowledge of the temperature requirements, but no corrective action was taken at the time of the deficiency. The Dietary Director and other leadership confirmed their expectation that cold foods be held and served at or below 41°F. Additional deficiencies included the storage of expired food items and improper storage of food in the walk-in freezer. Pre-boiled eggs with a use-by date that had passed were found in the refrigerator, and large quantities of corn kernels and chicken breasts were stored in open bags, exposing them to air and potential freezer burn. The Dietary Director acknowledged that food should be stored in airtight, moisture-resistant wrappers, and leadership confirmed the expectation that expired and improperly stored food be removed from storage.