Deficiencies in Food Safety, Hand Hygiene, and Dietary Staff Training
Penalty
Summary
The facility failed to store, prepare, distribute, and serve food in accordance with professional standards for food service safety. Observations revealed multiple lapses in food safety practices, including improper hand hygiene by dietary staff while preparing foods and when entering and exiting the kitchen. Specifically, one staff member was observed returning from a personal phone call and resuming food preparation without washing or sanitizing hands, while another staff member handled ice and water for residents without performing hand hygiene. Additionally, the facility did not check produce for quality prior to delivery, as evidenced by a large, unlabeled, and uncovered box of lettuce with black, rotting leaves found in the walk-in refrigerator. Further deficiencies were noted in the facility's dishwasher sanitation practices. Staff members responsible for dishwashing had not received adequate training on using the dishwasher or on monitoring and recording sanitation checks. There were no records or logs maintained for dishwasher sanitation, and staff were under the impression that only the hot water temperature needed to be checked, not the sanitation levels. The facility also failed to keep refrigerated foods tightly wrapped or packaged, and did not label and date all refrigerator and freezer items as required. The facility lacked proper documentation and training for dietary staff. There was no outline of dietary in-services or sign-in attendance sheets for food service employees, despite policies requiring yearly in-services on proper food handling and mandatory attendance records. Interviews with staff and the dietician confirmed gaps in training, monitoring, and adherence to established policies for infection control, hand hygiene, and food safety procedures.