Failure to Maintain Sanitary Food Storage, Preparation, and Service
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food under sanitary conditions in the main kitchen and all three satellite kitchens. Dietary staff did not accurately test or log dish machine temperatures for hot water sanitizing on multiple occasions, and there were missing entries for several meal periods. Observations revealed that the dish machine temperatures were below required sanitizing levels, and staff did not consistently communicate these discrepancies to management. Additionally, dishware and silverware were washed and returned to satellite kitchens without proper temperature verification, and the facility's own policy required documentation of these temperatures at each meal period. Food service staff did not consistently take or record holding temperatures before serving food to residents. On several occasions, food was served without verifying that it was at the appropriate holding temperature, including both main and alternate food items. In some cases, food items such as chicken strips, French fries, and pureed meals were found to be below the required serving temperatures, yet were still served to residents. Staff interviews confirmed that temperatures were not always checked or recorded as required by facility policy. Sanitary food handling practices were also not followed. Staff were observed using gloved hands to serve food items after touching other surfaces and utensils, without changing gloves between tasks. This included handling rolls, French fries, chicken strips, and onion rings. Staff demonstrated a lack of understanding regarding the need to change gloves and use utensils for serving food, as required by facility policy. These failures in food storage, preparation, temperature monitoring, and handling could place residents at risk of foodborne illness.