Deficiencies in Food Safety Practices and Staff Competency in Dietary Services
Penalty
Summary
Surveyors observed multiple deficiencies in the facility's food and nutrition service. The kitchen stove top was found with dried food and debris, and the refrigerator contained unlabeled and undated slices of cheese, a large container of egg salad, and a large container of tuna. During the inspection, a dietary cook was found storing partially cooked chicken and zucchini in the oven at 250 degrees, claiming it was not being cooked but stored. The cook did not follow the prescribed menu or recipe for meal preparation. The cook became visibly angry during the inspection, slamming hot pans and oven doors, which led the surveyor to exit the kitchen for safety concerns. The dietary supervisor confirmed that recipes and menus are to be followed unless changes are approved, and the dietician emphasized the importance of labeling and dating potentially hazardous foods. Further review of employee records revealed that annual competencies and performance evaluations were missing for multiple dietary staff members, including cooks and aides. The Director of Staff Development acknowledged that these evaluations are required to ensure staff competency and safe food preparation. Facility policies reviewed indicated that standardized recipes and menu adherence are mandatory, and that staff competency checks should be performed upon hire, annually, and as needed. The lack of adherence to these policies and procedures contributed to the observed deficiencies in food safety and staff competency.