Deficient Food Handling and Inadequate Emergency Food Supply
Penalty
Summary
Surveyors observed that food service staff failed to follow proper food handling procedures during meal tray line service. One staff member wore gloves while plating food but used the same pair of gloves to handle serving utensils, touch and open baked potatoes, and arrange meat and creamed spinach on plates without changing or disposing of the soiled gloves. The staff member also touched food items directly with gloved hands and used the same gloves to handle containers, resulting in visible food residue being transferred to adjacent containers. These actions were confirmed by both the Regional Dietary Director and the Dietary Manager during the observation period. Additionally, the facility did not maintain a sufficient emergency food and water supply as required by policy. The emergency food supply was found to be inadequate, with some items expired and insufficient quantities to meet the needs of all residents. The Dietary Manager acknowledged the shortfall and noted that the issue had been identified previously, but the necessary restocking had not yet occurred. The facility's policies required maintaining a three to seven day supply of non-perishable foods and a three day supply of bottled water, but these standards were not met at the time of the survey.