F0812

F

Improper Food Storage, Dishwashing Temperatures, and Hand Hygiene in Dietary Services

Sedalia, Missouri Survey Completed on 01-06-2026

Penalty

No penalty information released

Summary

Facility staff failed to store and label food in accordance with facility policy and posted instructions, resulting in multiple instances of unlabeled, undated, and potentially outdated food in the kitchen. Surveyors observed in the dry goods storage area a service cart with plastic containers and bowls of cereal, including two opened plastic storage bags of cereal without dates. In the reach-in cooler, despite a sign stating that every item must have an open date with no exceptions, staff stored an unlabeled and undated plastic bag with an unknown white substance, containers of tan and brown gravy-like substances dated 11/28, an unlabeled and undated container of an applesauce-like substance, an unlabeled and undated metal container of sliced fruit in juice, two opened and undated containers of sour cream with soiled lids, an opened and undated mayonnaise jar, an opened and undated bottle of key lime juice, an undated partially uncovered pan of cooked beans with meat, an unlabeled and undated large pan of cornbread, a large opened and undated container of pimento spread with black material on the lid and below the lip, and an opened and undated container of Italian dressing. The dietary manager and administrator both stated that all kitchen staff were responsible for labeling and dating opened food items and discarding leftovers after three days, but the dietary manager acknowledged he/she did not know why unlabeled or older food items remained in the cooler, and the administrator stated he/she was not aware of any food storage issues.

Facility staff also failed to ensure the dishwashing machine operated according to manufacturer’s instructions and facility policy to achieve proper wash and rinse temperatures. Policy required the low-temperature dishwasher to maintain wash temperatures of 120–140°F and rinse temperatures of 102–150°F, and the machine’s placard indicated minimum wash and rinse temperatures of 120°F. However, when a dietary aide ran a load of plates, a calibrated digital thermometer showed a maximum water temperature of 78°F during wash and rinse cycles. When the cook used the dishwasher to clean food processor parts between uses, the thermometer showed a wash temperature of 78°F and a rinse temperature of 85°F, and the same processor was then used to prepare mechanical soft and pureed breaded pork served to residents at the noon meal. Later, another rack of soiled lunch plates was run through the dishwasher and the highest temperature recorded was 108°F. Dietary staff interviewed reported they did not check dishwasher water temperatures and were unaware of the required temperature range, and the maintenance director and administrator both stated they were not aware the dishwasher was not reaching proper temperatures.

In addition, kitchen staff did not perform hand hygiene as required by facility policy when transitioning from dirty to clean tasks and when changing gloves. Policy required handwashing before beginning work, after contact with unsanitary surfaces, when working with different food substances, and before donning gloves, with gloves to be changed as often as hands needed washing. One cook rinsed food processor parts, ran them through the dishwasher, then scrubbed soiled pans in a three-compartment sink, removed gloves, and donned a clean pair of gloves without washing hands before reassembling the food processor and using it to prepare mechanical soft and pureed pork for seven residents. A dietary aide accepted a stack of soiled plates, used gloved hands to clear food and debris, then removed gloves and donned a clean pair without handwashing before preparing a peanut butter sandwich that was then served to a resident. Both staff members later acknowledged they should have washed their hands before putting on clean gloves, and the administrator stated he/she was not aware that kitchen staff were failing to wash hands when required.