Widespread Food Service Sanitation Failures in Dietary and Resident Areas
Penalty
Summary
The facility failed to maintain food service sanitation practices in accordance with professional standards for safe preparation, handling, and service of food. During a tour of the kitchen, surveyors observed multiple sanitation concerns, including improper use and maintenance of the three-compartment sink system. All three sink compartments contained food debris, and no sanitizer test strips were available to verify sanitizer concentration. The surrounding area was dirty, with paper debris, liquid stains, and a sticky residue on the floor. A mop bucket filled with dirty water and cleaning equipment was stored adjacent to the sink, creating a risk of contamination. The Corporate Dietary Manager confirmed that sanitizer test strips could not be located and that there was no documentation verifying that sanitizer concentrations were checked as required by facility policy. He also stated that most dietary staff were recently hired and had not been trained on proper three-compartment sink use. Additional environmental observations revealed widespread sanitation issues throughout the kitchen, maintenance, storage, and service areas. Unlabeled drink pitchers were stored upside-down on a dirty windowsill, and an unlabeled bucket containing a rag in chemical solution was stored next to food items. The kitchen maintenance room contained unidentified machines, an open bottle of degreaser, and electrical extension cords strewn across the machines and floor. A metal cart was visibly soiled, and the floor had visible dirt, paper, and a black sticky substance. In the storage room, uncovered shelving held pans and utensils with standing water and water stains, and the area was cluttered with dust, dirt, cobwebs, and open containers of paper dining products. The kitchen's meal tray delivery cart and open food carts in resident hallways had visible food and liquid stains. Further deficiencies were noted in the Pavilion resident dining area and pantry. Clean coffee cups had a white film inside, and there were open, undated, and unlabeled food items in both the refrigerator and freezer. The refrigerator and pantry areas were dirty, with food debris, paper waste, and dirt accumulation. Dirty dishes, a microwave with dried food residue, and sticky countertops were observed. The cabinet under the sink contained dirty trays and an unlocked bag of dishwasher pods. The Corporate Dietary Manager confirmed that dietary staff were responsible for cleaning and maintaining these areas, and the Nursing Home Administrator acknowledged that the observed conditions constituted food safety and sanitation issues.
Plan Of Correction
1. Three compartment sinks were emptied, cleaned, and sanitizer test strips were obtained. Area around the 3-compartment sink was cleaned, and the dirty mop bucket was emptied and cleaned. Cleaning equipment stored by the 3-compartment sink was moved to avoid possible contamination of food-contact areas. Log obtained for documentation of sanitizer concentrations. Unlabeled drink pitchers were removed from the window sill and cleaned. The window sill was cleaned of dirt and lint. The cleaning bucket was moved away from the spice shelf with cooking products. The kitchen maintenance room was checked for contamination and hazards, and all equipment and cleaning products were removed and/or relocated. The floor of the maintenance storage room was cleaned, and detergent was stored. The 3-tier metal shelving unit in the storage room was cleaned. The floor of the storage room was cleaned of dirt and debris. All meal delivery carts have been cleaned. Kitchen refrigerator fans have been cleaned, as well as the ceiling. Unlabeled and use-by date deli meat has been discarded. Coffee cups with white film in Pavillon dining room have been discarded, as well as an open cereal bag in a box. Metal banquet pans have been cleaned. The refrigerator has been cleaned, and outdated sandwiches and unmarked peaches have been discarded. Resident Pavillon pantry has been cleaned; all outdated, outdated, or opened food items have been discarded. Dirty dishes have been removed for cleaning. The refrigerator and freezer have been cleaned. 2. Corporate Dietary Service manager will complete a detailed and thorough audit of the main kitchen, maintenance storage area, food storage area, walk-in refrigerator and freezer areas, as well as all pantries on nursing units, and ensure areas are compliant. 3. Dietary Manager/designee will educate dietary staff on regulation requirements for food procurement, storage, preparation, serving, and maintaining a sanitary environment. 4. Corporate Dietary Service manager or designee will complete visual inspections and audits of kitchen areas as well as pantries twice a week for eight weeks. Results of audits will be reviewed by the QAPI committee.