Deficient Food Storage, Sanitation, and Temperature Control in Dietary Services
Penalty
Summary
Surveyors identified a deficiency in food storage and sanitation practices in the facility’s dietary services. During an initial kitchen observation, food debris described as dry, crumb-like items was found under the bottom shelf in the dry storage area. The dietary manager acknowledged the debris and stated it could draw vermin, and reported that dishwashing staff are responsible for sweeping and mopping all floors after every meal, including the dry storage area. In the main kitchen refrigerator, surveyors observed an individual plastic cup of applesauce with a loosened snap-on lid open approximately 1/4 inch, three uncovered and undated sheet cakes on separate shelves, undated tubes of ground beef in original packaging, and an open, undated block of cheese exposed to air. In the freezer, three sheet trays containing a total of ninety uncovered burger patties were observed exposed to air, along with an opened and undated bag of frozen egg rolls. The dietary manager stated these practices could allow foodborne illness potential. Debris particles that appeared gray and wet were also seen on the rubber rims inside the ice machine when its door was lifted, and the dietary manager stated this area needed cleaning. On a subsequent observation of unit refrigerators, spilled liquid resembling yogurt was noted on the bottom shelf of the 500 wing refrigerator; the dietary manager stated that staff come daily at a set time to clean all unit refrigerators. During observation of the tray line, surveyors followed the last unit tray cart and recorded food temperatures taken by the dietary manager: chicken measured 120°F, mixed vegetables measured 115°F (with difficulty obtaining an accurate reading due to inability to maintain a discrete pile), and baked bread pudding measured 120°F. Later, the dietary manager stated that sweeping and mopping are done after lunch and at night, and that they do not clean after breakfast due to how busy they are at that time, while also stating he is responsible for overseeing completion of these tasks. The facility’s “Resident/Personal Food Storage” policy stated that food storage areas shall be clean at all times, which contrasted with the observed conditions in the dry storage area, refrigerators, freezer, and ice machine.
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