F0812

F

Food Storage, Sanitization, and Hot Holding Temperature Failures in Dietary Services

Wilmington, Delaware Survey Completed on 12-08-2025

Penalty

No penalty information released

Summary

Surveyors identified a deficiency in the facility’s food storage practices based on observations, interviews, and policy review. The facility’s undated Food Storage policy required that cooked foods be stored above raw foods, raw animal foods be separated and stored on lower shelves in drip-proof containers, and all foods be covered, labeled, and dated. During a kitchen observation, surveyors found prepared sandwiches in a reach-in cooler that were not dated, lunch meat and cut cantaloupe in the walk-in cooler with no dates, and raw pork breakfast meat stored on a shelf above eggs and lettuce. In the walk-in freezer, frozen waffles were found open to the air and frozen chicken was stored in an unlabeled bag. The Regional Dietary Services Consultant acknowledged that the raw meat should not be stored above lettuce due to cross contamination risk and commented that she had not seen the kitchen look that bad in a long time.

A second deficiency involved failure to ensure proper dish machine sanitization and staff competency in monitoring it. The facility’s Cleaning Dishes/Dish Machine policy required dish machines to be checked prior to meals to ensure proper functioning and appropriate temperatures for cleaning and sanitizing. During observation, two dietary aides were washing dishes and reported that they believed the manager checked the dish machine temperature and sanitizer, and that they had never been trained to do so. When a Dietary Director from a sister facility checked the dish machine, no sanitizer was being dispensed, and the dish machine log showed no temperature or sanitizer levels recorded that morning. The manufacturer’s guidelines required a minimum sanitizer concentration of 50 ppm. Later, another Dietary Director checked the sanitizer level in the three-compartment sink and found the concentration appropriate, but stated that dishes needed to soak for 15 seconds, while the posted manufacturer’s guidelines required immersion for 1 to 2 minutes, or a minimum of 60 seconds, prompting recognition that the stated contact time was incorrect.

A third deficiency involved improper hot holding temperature monitoring for food being served. The FDA 2022 Food Code requires hot-held food to have an internal temperature of at least 135°F when removed from hot holding temperature control. During a meal service observation, a staff member responsible for cooking and serving took temperatures of certain hot foods on the steam table, including beef stew, pureed beef stew, and pureed carrots, but did not check the temperature of the carrots or mechanical soft beef stew because those items were not listed on the temperature log sheet. The staff member stated that he only checked temperatures of items listed on the log. A Dietary Director later checked the remaining food items and found the carrots were not hot enough, returning them to the stove to be reheated. The Regional Dietary Services Consultant later stated that training of dietary staff was the responsibility of the Dietary Director, that staff working with the dish machine should be checking temperature and sanitizer levels, and that the staff member who had been cooking had only recently transitioned from a dietary aide role.