Deficient Food Storage, Sanitation, and Temperature Monitoring in Kitchen and Nourishment Rooms
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety in both the main kitchen and all nourishment rooms reviewed. Observations revealed that staff did not consistently conduct or document required temperature checks for refrigerators and freezers in the kitchen and nourishment rooms. Temperature logs were incomplete or missing entries for multiple days and shifts, and some units lacked thermometers altogether. Additionally, the 3-compartment sink log for the kitchen showed missing documentation of water temperature and sanitation solution concentration checks after dinner service on specific dates. Further inspection of the nourishment rooms revealed that refrigerators and freezers were not cleaned or sanitized as required. There was visible evidence of spills, residue, and buildup of ice and frost, with some units not maintaining safe temperatures as indicated by thermometer readings and physical inspection. Food and beverage items stored in these units were not labeled or dated, and personal staff items were found commingled with resident food, despite posted directives prohibiting this practice. Items such as opened bottles, ice cream, and leftovers were observed without proper identification, and some units contained non-resident items like ice packs and personal snacks. Interviews with staff and administration indicated confusion and lack of clarity regarding responsibility for cleaning, temperature monitoring, and maintenance of nourishment room refrigerators and freezers. While some staff believed nursing was responsible, others were unsure or thought housekeeping or kitchen staff might be involved. The facility lacked a specific policy assigning these duties, and the existing policy on refrigerator temperature monitoring was not consistently followed. This lack of clear assignment and adherence to procedures contributed to the observed deficiencies in food safety and sanitation.