Deficient Food Storage and Handling Practices Identified
Penalty
Summary
Surveyors observed multiple failures in food storage and handling practices within the facility's kitchen, affecting 225 residents who receive meals prepared on-site. During an initial tour, significant ice buildup was found on the floor and PVC strip curtains of the walk-in freezer, with ice crystals forming on food items such as individual servings of ice cream and nutrition treats. The PVC strip curtains were torn and broken, and the Food Service Director confirmed that the freezer door did not close properly, contributing to the ice accumulation. Additionally, pots and pans were stored inverted on racks that showed brownish discoloration resembling rust, and the Food Service Director acknowledged that the racks were old and needed replacement. During meal service, dietary staff were observed plating food while wearing gloves soiled with food residue, and continued to handle multiple food items without changing gloves or using utensils as required. The Food Service Director confirmed that staff should use tongs and change gloves after washing hands. The facility's policies require monthly inspections of refrigerators and freezers for maintenance issues and prohibit bare hand contact with food, mandating glove changes between tasks. The Dietitian also stated that rusted racks should not be used for pot and pan storage due to the risk of contamination, and that utensils should be used for serving food.