Deficiencies in Food Storage, Preparation, and Documentation
Penalty
Summary
Surveyors identified multiple deficiencies in the facility's food service operations, specifically related to food storage, preparation, and documentation. There were several instances where food temperatures were not documented for breakfast, lunch, and dinner over multiple days, as required by facility policy. The Certified Dietary Manager (CDM) acknowledged that it was the cook's responsibility to record these temperatures, but he was overseeing the process and was unaware that the documentation was incomplete. Additionally, containers of jalapeno peppers, ketchup, and tartar sauce in the refrigerator were found without discard dates, contrary to professional standards and FDA Food Code requirements. Further observations revealed that the air conditioner vent in the kitchen, located above closed cereal containers, had visible black substances on it and had not been cleaned. The CDM was unsure who was responsible for cleaning the vent but agreed it needed attention. In the freezer, raw chicken was stored above pizza dough and cookie dough, which is not compliant with food safety standards that require raw proteins to be stored below fully cooked foods to prevent cross-contamination. Staff interviews confirmed awareness of these standards, but lapses in practice were evident. Record reviews showed that the facility's policies required regular cleaning of the dietary department and equipment, as well as daily documentation of food temperatures before meal service. However, the food storage policy did not specify the need for dating food products with expiration or discard dates, as outlined in the FDA Food Code. Despite these deficiencies, the Director of Nursing (DON) reported no pattern of gastrointestinal issues among residents in the past six months, based on infection control surveillance records.