Deficient Food Storage and Dish Sanitization Practices
Penalty
Summary
The facility failed to adhere to professional standards for food storage, preparation, and dish sanitization in the kitchen, as observed during a survey. In the dry storage area, a bag of pasta noodles was found open and exposed to air, and a box of food thickener powder was left open and placed directly on the floor. Staff interviews confirmed that food items were expected to be sealed, labeled, dated, and stored at least six inches off the floor, but these practices were not consistently followed. The dietary manager acknowledged responsibility for monitoring food storage but admitted to overlooking the open pasta and the thickener on the floor during his rounds. Dishwashing procedures also failed to meet required standards. The high heat sanitizing dish machine was observed operating below the required temperatures, with the wash cycle at 130 degrees Fahrenheit and the sanitizing cycle at 152 and 169 degrees Fahrenheit during multiple checks, instead of the required 150 and 180 degrees Fahrenheit, respectively. Staff members were aware of the correct temperature requirements but did not consistently verify machine temperatures before use. One dietary aide admitted to considering dishes clean even when processed at substandard temperatures, and staff sometimes ran the machine multiple times to reach the correct temperature, contrary to policy. Interviews with the registered dietitian and administrative staff revealed uncertainty about responsibilities for food storage oversight and dish machine operation. The registered dietitian was not fully aware of the dish machine temperature requirements and had limited oversight hours in the kitchen. Facility policies and FDA Food Code requirements reviewed during the survey confirmed the need for proper food storage and dish sanitization practices, which were not consistently implemented, leading to the cited deficiencies.