Food Storage, Labeling, Temperature Control, and Hand Hygiene Deficiencies in Dietary Services
Penalty
Summary
Surveyors identified a deficiency in the facility’s food service operations related to improper storage, labeling, temperature control, and handling of food. During a kitchen tour, they observed outdated spices in dry storage and cooking areas, an undated squeeze bottle of cooking oil in the grilling area, and multiple bags of frozen breaded fish, tater tots, and French fries in the walk-in freezer without use-by or opened dates. In the dry storage area, two opened bags of breakfast biscuits lacked use-by dates, teriyaki sauce was stored past its use-by date, and three boxes of chips were stored directly on the floor. Review of the walk-in refrigerator temperature logs showed multiple recorded temperatures above 40°F on several dates, despite the log stating that temperatures must remain between 35°F and 41°F and that any out-of-range temperatures must be reported to a supervisor and maintenance with notation on the log. No such notations were present, and the Food Service Manager (FSM) acknowledged that outdated and non-dated food items should have been addressed and that elevated refrigerator temperatures should have been reported but were not. Surveyors also observed deficiencies in labeling of resident food items and in hand hygiene and glove use during meal service. In the resident snack refrigerator, two small containers of food were found, one labeled with a resident’s name but neither labeled with a date, despite a posted sign instructing that all items placed in the refrigerator must be labeled with a name and date. The Director of Nursing Services (DNS) confirmed that all items in the resident refrigerator should be dated but were not. During a lunch meal observation, dietary staff plated chicken fried steak by holding the meat on the plate with a gloved hand while cutting it into bite-size pieces with a pizza cutter, then delivered the plate to a resident, rubbed the resident’s shoulder, and returned to plating and cutting food for multiple residents without changing gloves or performing hand hygiene. The FSM later stated that after touching the resident’s shoulder, the staff member should have removed gloves, washed hands, and donned new gloves before continuing to serve food, but this did not occur.
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