Failure to Maintain Safe Food Handling and Temperature Monitoring
Penalty
Summary
The facility failed to maintain safe food handling practices as required by its own policies and procedures, specifically regarding the monitoring and documentation of refrigerator and freezer temperatures, as well as the temperatures of food items served to residents. Observations and record reviews revealed that the temperatures of two freezers and two refrigerators were not checked or logged for a period of over two weeks. When checked, freezer 2 was found to be at 10 degrees F, and fridge 1 was at 43 degrees F, both outside the safe temperature ranges specified in facility policy. Additionally, the temperature of milk stored in fridge 1 was measured at 45 degrees F, and this milk was served to 72 residents. Six residents were served ice cream from freezer 2 during this period. Staff interviews confirmed a lack of knowledge regarding required temperature ranges and inconsistent practices in monitoring and recording temperatures. Further deficiencies were observed in the process of serving food during meal tray lines. The facility failed to consistently check and log the temperatures of hot and cold food items before serving breakfast, lunch, and dinner on multiple occasions. Specifically, the temperature of gravy, milk, and fish was not checked before being served to residents. Gravy was observed being kept on a counter instead of in the steam table, and additional gravy prepared during meal service was not checked for temperature before serving. Staff interviews indicated that there was confusion about where to record certain food temperatures and that the process for checking and documenting these temperatures was not consistently followed. Review of the facility's policies and procedures confirmed that all hot and cold foods were required to be checked and recorded prior to every meal service, and that refrigerators and freezers should be maintained at or below specified temperatures. Staff interviews, including those with the Dietary Service Supervisor, Registered Dietician Consultant, and Director of Nursing, acknowledged the importance of these practices and confirmed that the observed failures were not in compliance with facility policy. The lack of consistent temperature monitoring and documentation for both food storage and meal service directly led to the deficiency.