Deficient Sanitary Practices in Food Storage and Service Areas
Penalty
Summary
Surveyors observed that the facility failed to maintain sanitary conditions in the food and nutrition services department and in three of five resident pantry areas. Specific findings included a kitchen floor with visible dirt, discolorations, dust, and food debris along the perimeter. In the A Hall pantry, there was an opened, undated chocolate instant pudding mix, cabinets with dust and discolorations, a refrigerator with substance stains and discolorations, and a microwave containing used brown napkins and substance stains both inside and around the exterior. The B Hall pantry contained an opened plastic bag with white crackers, a microwave with food substance stains and food pieces, and a refrigerator with a soiled brown paper towel. Further observations in the Medbridge Hall pantry revealed an undated plastic bowl containing tan food in the refrigerator, brown-red substance stains along the bottom shelf of the refrigerator, and an undated frozen liquid drink in the freezer. The microwave in this area also had food pieces and a substance stain inside. These conditions were confirmed by the nursing home administrator, who acknowledged that food and nutrition service areas, as well as resident pantries, were expected to be maintained in a sanitary manner and that food items should be dated to ensure quality and safety.
Plan Of Correction
1. A Hall pantry has been cleaned, including the cabinets, refrigerator, and microwave. Undated/opened foods have been removed. B Hall pantry has been cleaned, including the cabinets, refrigerator, and microwave. Undated/opened foods have been removed. Med Bridge pantry has been cleaned, including the cabinets, refrigerator, and microwave. Undated/opened foods have been removed. The facility kitchen floor has been deep cleaned to ensure dirt, dust, and food pieces have been removed. 2. The facility is storing, preparing, distributing, and serving foods in accordance with professional standards for food service safety to prevent contamination and microbial growth in food. 3. Facility staff have been inserviced on the need to store, prepare, distribute, and serve food in a 4. NHA and/or Designee will audit the dietary and pantry areas to ensure environment is clean and foods labeled and dated. Audits will be completed 5x week for two weeks then weekly. Audits will be reviewed with the QAPI committee to determine if compliance is maintained and for any further action that may be needed. I Certify This Document to be a True and Correct Statement of Deficiencies and Approved Facility Plan of Correction for the Above-Identified Facility Survey