Failure to Maintain Safe Food Storage and Preparation Practices
Penalty
Summary
The facility failed to prepare and store food in accordance with professional standards of food service safety, as evidenced by improper hot holding of foods, lack of temperature monitoring, and failure to remove decayed foods from refrigeration. Observations revealed that creamed corn was removed from the oven and placed on a steam table well before meal service without checking its temperature, and then transferred to an oven set at only 100 degrees F for hot holding, which is below the required temperature. Mechanically chopped ham with pineapple was also held in the oven at 100 degrees F without temperature checks before or during holding. Additionally, green beans were left uncovered in a stock pot on a stove that was turned off, rather than being transferred to a proper hot holding unit at the correct temperature. Interviews with dietary staff and the Dietary Manager (DM) confirmed that food temperatures were not checked as required, and that the practice of using an oven set to 100 degrees F for hot holding was routine, despite not meeting the facility's policy or professional standards. The DM and Registered Dietician (RD) both acknowledged that hot foods should be held at a minimum of 135-140 degrees F and that the steam table should only be used shortly before meal service. The DM also stated that she expected cooks to follow recipe guidance and food safety protocols, but these were not consistently followed. Further deficiencies were observed in the facility's walk-in refrigerator, where multiple tomatoes and oranges with visible mold and discoloration were found stored in cardboard boxes. The DM stated that she checked the refrigerated storage daily but admitted to missing these spoiled items during her most recent inspection. The RD reiterated the expectation for daily checks and removal of expired items. The Director of Nursing (DON) and Administrator (ADM) both acknowledged the need for improved education and oversight regarding kitchen sanitation and safe food handling practices.