Deficiencies in Food Storage, Preparation, and Temperature Monitoring
Penalty
Summary
Surveyors identified multiple deficiencies in the facility's food service operations, specifically related to the storage, preparation, distribution, and serving of food. During an initial kitchen tour, a cleaning spray was observed stored on the bottom shelf of a refrigerator and placed near food during meal preparation. The Certified Dietary Manager (CDM) acknowledged that chemicals should not be stored in the refrigerator or near food, as staff had been trained to prevent cross-contamination. Facility policy also required chemicals to be stored in a separate and secured area. Further review of records revealed that freezer temperature logs were incomplete, with missing entries for several days. The CDM was unable to explain the omissions but confirmed oversight of the temperature log. Facility policy required monitoring of frozen food storage temperatures to ensure food safety. Additionally, personal beverages were found stored above the food preparation area while staff were prepping food, which the CDM confirmed was not permitted due to the risk of cross-contamination. The U.S. FDA Food Code was cited, emphasizing the need to protect food from contamination by proper storage. Other deficiencies included uncovered lettuce stored in the walk-in refrigerator, which the CDM initially justified due to a lack of appropriately sized containers. Facility policy required all food items to be stored in covered containers to prevent cross-contamination. The facility also failed to document temperatures for pureed foods and cold foods over several days, and no food temperatures were recorded for one dinner service. The CDM stated that temperatures were not taken for pureed foods or cold milk, believing it unnecessary if regular foods were at proper temperatures. Interviews with the Registered Dietitian (RD) and Director of Nursing (DON) confirmed the importance of proper chemical storage, food storage, and temperature monitoring for food safety, as outlined in facility policies and the FDA Food Code.