Deficient Food Storage, Preparation, and Sanitation Practices
Penalty
Summary
The facility failed to ensure that food was stored, prepared, and served in a safe and sanitary manner, as observed during a survey. Multiple food items in the walk-in cooler, dry storage, and freezer were found unlabeled, undated, unsealed, or expired. Examples included bags of sliced ham and turkey with no labels or dates, a container of sour cream without an open date, and various bins and bags of food products that were not properly identified. The Dietary Manager confirmed that all food items should be sealed, labeled, and dated, but acknowledged ongoing issues with compliance in these areas. Food temperatures were not consistently documented prior to meal service, with several days missing required temperature logs for breakfast, lunch, or supper. The Dietary Manager confirmed that holding temperatures should be recorded before meals are served. Additionally, kitchen equipment and storage areas were not maintained in a clean condition. Observations included metal pans and bowls not stored upside down, a microwave with dried food debris, dust and debris on the floor, and a breakfast cart with dried cereal and wrappers that remained uncleaned for hours. There was also no cleaning schedule in place for the kitchen, and the Dietary Manager confirmed that many areas were not properly cleaned. The rehab unit refrigerator, used to store resident food, contained undated, expired, and unlabeled items, as well as visible crumbs, spills, and sticky substances. Staff were unclear about who was responsible for cleaning the refrigerator. During meal service, a cook was observed changing gloves multiple times without washing hands, touching their face mask with gloved hands, and then handling ready-to-eat food. The cook also used the same gloved hand to touch various surfaces and food items without proper hand hygiene. These actions were confirmed by both the cook and the Dietary Manager during interviews.